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