Australian Gourmet Traveller - (01)January 2019-December 2018 (1)

(Comicgek) #1

Recipe index


Fare exchange


2 celery stalks, thinly sliced
100 gm bean sprouts
50 gm black fungus, thinly
sliced
1 golden shallot, thinly sliced
3 cups (loosely packed)
mixed coriander and
Vietnamese mint
50 gm roasted peanuts
POACHED CHICKEN AND HAM
2 (500gm) ham hocks
250 ml Shaoxing wine
250 gm white (shiro) miso paste
2 garlic cloves
10 white peppercorns
1 spring onion
1 thin peeling of ginger
2 chicken Marylands, skin
removed and reserved
CHILLI DRESSING
400 ml canola oil
1 golden shallot, thinly sliced
15 gm ginger, cut into julienne
5 garlic cloves, thinly sliced
80 gm chilli bean paste
(see note)
1 tbsp Chinkiang vinegar
1 tbsp soy sauce

Miso-poached
chicken and ham
salad with chilli
dressing
SERVES 6 // PREP TIME 25 MINS //
COOK 3 HRS 45 MINS
(PLUS COOLING, STANDING)

Little Valley, 6 Warner St,
Fortitude Valley, Qld,
0431 619 884
little-valley.com.au

SOUPS, STARTERS,


SNACKS AND SIDES


Asparagus with sheep’s-milk
labne●●●.................................... 93
Cresssalad●●................................55
Crostiniwith smoked trout,
dill crème fraîche
and cucumber●...........................52
Green beans with tarragon,
preserved lemon and fried
almonds●●●............................... 54
Potato salad with cucumber
and burrata●●●●..................... 116
Quick-pickled cucumber for
ham and cheese toasties●......56
Ricesalad with peas, mint, zucchini,
lemon and pine nuts●●●........52
Russiansalad●●.............................56
Shreddedcabbage and kale with
roasted yeast dressing●●●.... 94

MEAT AND POULTRY


Roast chicken with preserved
lemon and herbs●......................92
Friedchicken wings with
blue-cheese sauce●................ 120
Miso-poachedchicken and ham
salad with chilli dressing......... 129
Turkey involtini●.............................. 53
Whiskyand honey-glazed
ham●●..........................................92

SEAFOOD


Barbecued prawns with
honey, sesame and
lemon●●●................................. 120
Citrus-curedsalmon with
horseradish cream and
bagels●........................................ 119
Cockles with samphire and
chilli-garlic oil.............................. 103

SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD

Crab with fried-shallot butter
and green peppercorns..............98
Cured mackerel with tomatoes
and sourdough bread●●.........90
Easy Christmas prawns●●......... 100
Grilledscallops with spring
onion and peanut●●............... 102
Kingfishcrudo with pineapple
and betel leaves●●................. 100
Pine-needlesmoked mussels..... 102
Seafood platters●...........................89
Wholebarbecued snapper with
green papaya salad●●............ 101

DESSERTS AND SWEETS


An Italian Christmas cake●●●....111
Blackberry and chocolate
meringue roulade●●●............ 112
Coconutbundts with mango,
passionfruit and lime●●●.......107

Nectarinetarte Tatin with vanilla
and thyme●●..............................95
Passionfruit tart●●●.................... 109
Peach and basil sorbet●●●●... 121
Peaches with amaretto,
mascarpone and biscotti●●.... 57
Pinkgrapefruit sponge
with strawberries and
sesame frosting●●................... 110
Stollen●●........................................ 106
Trifle with madeleines, lemon
curd and peaches●●................113

DRINKS


Christmas Spritz●●●●................ 116
Galah cocktail●●●......................... 91
GrapefruitCampari
Spritz●●●................................... 116

1 For poached chicken and
ham, bring ingredients, except
chicken, to the boil in 3 litres
water in a largesaucepan. Skim
impurities from the surface,
reduce heat to medium and
simmer, covered, skimming
and topping up with water
as necessary to keep hocks
submerged, until hocks are
tender (3 hours). Remove hocks
and set aside. Strain stock and
return to saucepan. When hocks
are cool enough to handle,
shred meat, discarding skin
and bones, and refrigerate
until required. Bring stock to
the boil, add chicken, return
to the boil, then reduce heat
to medium. Top chicken with
baking paper and a small
plate to keep it submerged,
and simmer for 10 minutes.
Remove pan from heat and
stand, covered, until chicken
is cooked through (30 minutes;
juices will run clear when a thigh
is pierced with a skewer). Drain

chicken, cool, then shred meat
(discard bones) and refrigerate
until required.
2 Meanwhile, preheat oven to
180°C. For chilli dressing, heat
oil in a small saucepan over
medium heat to 180°C. Add
shallot and stir until golden
(2-3 minutes), then transfer to
a bowl with a slotted spoon.
Repeat with ginger, then garlic,
adding both to bowl with shallot
(reserve oil for another use).
Add remaining ingredients,stir
to combine and season to taste.
3 Roast chicken skin on a wire
rack placed on an oven tray until
golden and crisp (20-25 minutes).
Cool briefly, then crumble.
4 Combine celery, bean
sprouts, black fungus, shallot,
herbs and peanuts in a bowl.
Add shredded chicken and ham
hock, crisp skin and dressing,
toss to combine and serve.
NoteLittle Valley uses Lao Gan
Ma Bean Chilli Condiment. It’s
available from Asian grocers.●

GOURMET TRAVELLER 129

PHOTOGRAPHY ALICIA TAYLOR. GL


UTENFREE ADVICE ACCREDITED DIETITIAN & NUTRITIONIST NICOLE SALIBA (EATSENSE.COM.AU).

Free download pdf