POTATO& FETAFRITTERSWITH
SMOKEDSALMON& DILLOIL
SERVES 4
500gdesireeorotherstarchypotatoes
1 smallonion
2 eggs
2 tbschoppedmint
3 tbscrumbledfeta
3 tbsplainflour
(^1) / 3 cup(80ml)light-flavouredoil,tofry
DILLOIL
2 cupslooselypacked(50g)dill,
finelychopped
100mloliveoil
Zestandjuiceof^1 / 2 lemon
TOSERVE
8 eggs
125gsourcream
1 tbsgroundsumac
250gsmokedsalmonorgravlax
1 lemon,cutintowedges
Peelandgratethepotatoesandonioninto
a colander,stirin a littlesaltandleaveto
drainfor 20 minutes.Squeezeoutany
moisturewithyourhands.
Beattheeggslightlyandmixwiththe
potatoesandonion.Stirin themint,feta
andflour.Seasonwellwithseasaltand
freshlygroundblackpepper.
Heattheoilin a largefrypan.Add2 tbs
frittermixturetothepanandsquashlightly
tomakea 7cmpancake.Cook2-3frittersat
a time,dependingonthesizeofyourpan
(thismixtureshouldmake8-10fritters).
Cookonbothsidesuntilgoldenbrown.
Tomakethedilloil,blendorwhiskallthe
ingredients.
Topoachtheeggs,bring5cmofwater
totheboilin a fryingpan.Turnofftheheat
andimmediatelyaddtheeggs.To
minimisespreading,breaktheeggdirectly
intothewater,openingthetwohalvesof
theshellatthesurfacesotheeggslidesin.
Coverwitha tight-fittinglidandleave
undisturbedforabout3 minutes.Theeggs
arecookedwhenthewhitesareopaque.
Removefromthepanwitha slottedspoon
anddrainonkitchenpaper.
Servethefritterstoppedwitha little
sourcream,poachedeggs,a sprinkleof
sumacanda drizzleofdilloil.Servewith
salmonorgravlaxandlemonwedges.
GRILLEDPORKCHOPS& CASHEW
SATAYWITHPINEAPPLE&
CUCUMBERRELISH
SERVES 4
Beginthisrecipeatleast 12 hoursahead.
1 tbseachsesameoilandkecapmanis
1 tspeachgroundcumin,ground
corianderandgroundturmeric
1 tspagavesyruporsugar
1 lemongrassstalk,whitepartonly,
bruisedandroughlychopped
1 garlicclove,crushed
2cmpiecefreshginger,peeled,grated
4 x 260geachporkchops
C ASHEWSATAY
120grawcashews
(^1) / 2 cup(125ml)coconutmilk
1 tspeachgroundcumin,ground
corianderandgroundturmeric
2 tbskecapmanis
1 tsptamarindpuree
PINEAPPLE& CUCUMBERRELISH
1 eschalot,finelychopped
1 Lebanesecucumber,diced
100gfreshpineapple,diced
(^1) / 2 tspsalt
2 tbsricewinevinegar
Mixtogetherthesesameoil,kecapmanis,
cumin,coriander,turmeric,agave,
lemongrass,garlicandgingerin a
non-reactivedishtomakea marinade.Add
theporkchops,stirtocoatandleaveto
marinatein thefridgeforatleast 12 hours.
Tomakethecashewsatay,preheatthe
ovento180 ̊Candroastthecashewsona
bakingtrayfor8-10minutesoruntilgolden
brown.Whilestillwarm,mixin a blender
withtheotheringredientstomakea
smoothsauce.Leavetocoolandthen
storein anairtightcontainerin thefridgeif
necessaryuntilneeded.
Tomakethepineappleandcucumber
relish,stirtogetheralltheingredientsand
keepin thefridgeuntilneeded.
Heata barbecueuntilhotandready
tocookon.Lifttheporkchopsoutofthe
marinadeandcookfor4-5minutesoneach
sideuntilcharredandcookedthrough.
I HAVEALWAYSbelievedAustraliaservesthesortoffoodthat
bringspeopletogether– overcoffee,overcommunaltables,
overall-daymenus– andmakesusallfeelgood.
There’sno‘setmenu’forAustralia.We’reupforanything
andopentochange.Wethriveonsushioneday,pastathe
next,fishandchipsbythesea,octopusmarinatedGreekstyle,
yumchaonSundaymornings.
Choosingthe100-oddrecipesforthisbookhasmademe
taketimetothinkaboutthosemagicalelementsthatclickedall
thoseyearsago,andhowmyownparticularmenuof‘Australian
food’cameaboutandevolved.I standbywhatI saidaboutthisin 2002:thebest
restaurantsin theworldhavea strongsenseofplace.Theybelongwheretheyare.
ImagesandtextfromAustralianFoodbyBillGranger(MurdochBooks,$49.99).
PhotographybyMikkelVang.
@bill.granger
delicious.com.au 63
EXTR ACT.