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

(Comicgek) #1
Rice saladJ.Lapping plate
from Burgg Furniture. Spoon
from Top3 by Design.Crostini
Coral bowl from Batch
Ceramics. Glass from Hub
Furniture. Knife from Top3 by
Design. All other props stylist’s
own. Stockists p126.

Rice salad with peas, mint, zucchini,
lemon and pine nutsSERVES 4

This summery salad can be served warm, but it’s lovely chilled
for half an hour, especially on a hot day. Taste it before serving,
it may need a squeeze of lemon and a pinch of salt at the end.

150 gm (¾ cup) arborio rice
2 small zucchini, cut into
5mm dice
1 tbsp white wine vinegar
Finely grated zest of
1 lemon, juice of ½
1 tbsp extra-virgin olive oil
120 gm (¾ cup) frozen peas,
defrosted
1 tbsp each chopped mint,
tarragon and parsley
50 gm(⅓ cup) pine nuts,
roasted
50 gm finely grated ricotta
salata or pecorino,
to serve

1 Boil rice in a saucepan of
salted water until just cooked
(9-10 minutes). Drain, then
leave for 5 minutes to cool.
2 Blanch zucchini in salted
water until just softened
(1 minute; see cook’s notes
p126), then drain.
3 Transfer rice to a bowl and
dress with vinegar, lemon juice
and olive oil, and season to
taste with sea salt. Add peas,
herbs, pine nuts, zucchini and
lemon zest, toss to combine,
and serve topped with
ricotta salata.

Crostini with smoked trout, dill crème
fraîche and cucumberSERVES 4-6

A simple starter for Christmas or the days after. We’ve used
smoked trout and thinly sliced cucumber, but if there’s a side
of gravlax and a jar of cucumber pickles in the fridge (see recipe,
p56) they’ll also do nicely in this setup.

30 thin baguette slices
from about ½ large
white baguette
50 gm butter, melted
200 gm crème fraîche
1 tbsp finely chopped dill
Juice of ½ lemon
(or to taste)
½ telegraph cucumber,
thinly sliced
250 gm thinly sliced smoked
ocean trout
Watercress sprigs, to serve

1 Preheat oven to 175°C. Brush
baguette with melted butter and
bake, turning occasionally, until
golden (8-9 minutes). Cool.
2 Whisk crème fraîche with dill,
lemon juice and a large pinch
of salt until slightly thickened.
3 Top crostini with slices of
cucumber and a fold of smoked
trout, spoon over crème fraîche
mixture and top with a sprig of
watercress to serve.

52 GOURMET TRAVELLER

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