Delicious Australia - (12)December 2020

(^1) / 4 cup(20g)finelygratedparmesan,
plusextrashavedparmesan to serve
8 slicesroundpancetta
6 eggs,roomtemperature
(^1) / 2 smalliceberglettuce,softouter
leavesdiscarded,shredded
Anchovies(optional),toserve
Finelychoppedchives and flat-leaf
parsley, to serve
CAESARDRESSING
1 eggyolk
(^1) / 4 cup(20g)finelygratedparmesan
4 anchoviesin oil,drained
1 tspeachDijonmustardand
Worcestershiresauce
1 garlicclove,chopped
Juiceof^1 / 2 lemon
(^1) / 2 cup (125ml) extra virgin olive oil
Preheatovento180°C.Placebreadslices
ona bakingtraylinedwithbakingpaper.
Combineoil,lemonzestandgarlicin a
smallbowl,andseasontotaste.Drizzle
overbothsidesofbreadslices,thentop
eachwitha littleparmesan.Bakefor10-12
minutesuntilgolden brown and toasted,
setaside.
Meanwhile,placepancettaslicesona
separatebakingtraylinedwithbaking
paperandbakefor8-10minutesuntil
crisp.Setaside to cool then break into
pieces.
Meanwhile,cookeggsin a saucepanof
boilingwaterfor 61 / 2 minutesforsoftyolks.
Refreshunder cold running water and
peel.
Forthecaesardressing,placeeggyolk,
parmesan,anchovies,mustardand
Worcestershiresauce,garlicandlemon
juicein a smallfoodprocessorandwhizto
combine.Graduallyaddoilin a thinsteady
streamtoemulsify,thenseasontotaste.
Spreadeachcrostiniwitha little
dressing.Arrangelettuceonthecrostini
withpancettaandegg.Thintheremaining
dressingwitha littlehotwatertodrizzling
consistency.Drizzleovercrostiniand
scatterwithanchovies,chives,parsleyand
shavedparmesan.Season to taste and
serve immediately.
ULTRA-GREENICEBERGANDPEA
SALADWITHMINTYDRESSING
SERVES 4-6 AS A SIDE
200gsugarsnappeas,trimmed
200gfrozenpeas,defrosted
1 iceberglettuce,cutintowedges
2 babycoslettuces,outer leaves torn,
heartsquartered
1 Lebanesecucumber, thinly sliced into
rounds
1 smallredonion,thinlysliced into rings
2 tbsapplecidervinegar
(^1) / 2 tspcastersugar
Mint leaves, to serve
MINTYDRESSING
(^2) / 3 cupmintleaves
(^1) / 3 cup(80ml)extravirginoliveoil
2 longgreenshallots,coarselychopped
Finelygratedzest and juice of ½ lemon
1 garlic clove
Placesugarsnappeasin a saucepanof
boilingwaterandblanchfor1-2minutes
untilbrightgreenandjusttender,adding
thepeasin thefinal 30 secondsof
cooking.Drainandrefreshin icedwater,
anddrainagain.Combinein a large bowl
withlettuceandsetaside.
Placecucumber,onion,vinegar,sugar
anda pinchofsaltin a bowl,mixto
combineandset aside to lightly pickle for
5 minutes.
Forthemintydressing,placeallthe
ingredientsin a blenderandwhizuntil
smoothandbrightgreen.Seasontotaste.
Arrangelettucein a largebowlor
platteranddrizzlewithmintydressingto
taste.Scatterwithpickledcucumber,
onionandmint.Servewith extra minty
dressing alongside.
INDIANSPICEDPOTATOAND
ICEBERGSALAD WITH YOGHURT
SERVES 4-6
1 kgchatpotatoes,halved or quartered,
dependingonsize
400gcanchickpeas,drained,rinsed
(^1) / 4 cup(60ml)vegetable oil, plus extra
toshallowfry
1 tsp each cumin seeds, brown mustard
seedsandcrushedcoriander seeds
1 tspgroundturmeric
Finelygratedzestof 1 lime, plus lime
halvestoserve
2 longgreenchillies,thinlysliced
1 smallonion,thinlysliced and
separatedintorings
3 curryleafsprigs
1 iceberglettuce,outerleaves torn,
heartcutintowedges
Corianderleaves and mint leaves, to
serve
DRAINEDYOGHURT
500gGreekyoghurt
1 tbsfinelygratedginger
1 garlicclove,finelygrated
(^1) / 2 tsp ground chilli, or to taste
Forthedrainedyoghurt,placeyoghurtin
a sievelinedwithpapertowelora clean
Chuxsetovera deepbowlandchillfor 2
hourstodrain.Discardbrine,then
combineyoghurtwithginger,garlic,chilli
andseasonto taste. Refrigerate until
needed.
Preheatovento200°C.Placepotatoin
largesaucepanandcoverwithcoldsalted
water.Bringtotheboilandcookfor10-15
minutesuntilpar-cooked.Drainwelland
transfertoa largebowlwithchickpeas,oil,
spicesandlimezest.Mixtocombineand
seasontotaste.Spreadona largebaking
traylinedwithbakingpaperandroastfor
40-45minutesuntilcrispandgolden
brown.Cooltoroomtemperature.
Heat1cmoilin a smallsaucepanover
medium-highheatuntilshimmering.Add
chilliandfryfor 30 secondsoruntilcrisp,
thenremovewitha slottedspoon.Add
onionandfry,stirringfrequently,for1-2
minutesuntilgoldenbrown,thenremove
witha slottedspoon.Removeoilfromthe
heat,addcurryleavesandfryuntil crisp.
Removewitha slottedspoon.
Spreadyoghurtmixtureona serving
platterandscatterwithlettuceandpotato
andchickpeamixture.Drizzlewitha little
ofthefryingoilfromtheonionandcurry
leavesandsqueezeovera littlelimejuice.
Scatterwithfriedchilli,onion,curryleaves,
corianderand mint. Serve with lime halves
alongside.
118 delicious.com.au