400 gm canned butter beans,
drained
200 ml chicken stock
50 ml extra-virgin olive oil,
plus extra to serve
2 celery stalks, peeled and
thinly sliced, plus pale
leaves to serve
1 tbsp coarsely chopped mint
1 tbsp coarsely chopped
fl at-leaf parsleyGiant beans and celery
SERVES 4 // PREP TIME 5 MINS // COOK 25 MINS (PLUS COOLING)“We started doing this salad in winter when tomatoes
weren’t good,” says Barthelmess, “but we liked it so
much we kept it on the menu.” Pictured p97.1 Combine beans, stock and oil
in a saucepan and bring to the
boil. Reduce heat to medium
and simmer until beans are
softened and stock has reduced
by two-thirds (15-20 minutes).
Remove from heat, stir in
sliced celery, and cool to room
temperature (10-15 minutes).
2 Toss bean mixture with
herbs and celery leaves in
a bowl, season to taste and
serve drizzled with olive oil.
Wine suggestion 2016 Gentilini
Robola from Kefalonia.500 gm strawberries, hulled
500 ml (2 cups) milk
100 gm caster sugar
40 gm butter
2 eggs
Scraped seeds of
1⁄2 vanilla bean
50 gm semolina
Finely grated zest of 1 lemon
150 gm ghee, melted
375 gm fi llo pastry (see note)
Pure icing sugar, for dusting1 Preheat oven to 90°C. Place
half the strawberries, standing
up cut-side down, on an oven
tray lined with baking paper, and
bake until soft (18-20 minutes).
Remove from oven and cool.2 Meanwhile, cut remaining
strawberries into quarters and
stir in a saucepan over high
heat to warm through (1 minute).
Refrigerate to chill (15 minutes).
3 Combine milk, sugar, butter,
eggs and vanilla in a saucepan
over low heat and stir constantly
until thick and custard coats the
back of a spoon (15 minutes).
Increase heat to medium and
rain in semolina, stirring
constantly, until thick and
smooth (10 minutes). Stir in
lemon zest and keep warm.
4 Increase oven to 180°C. Brush
a 32cm x 22cm x 4cm baking
tray with ghee. Line base with
a sheet of fi llo, brush with gheeand top with another sheet.
Repeat to make 10 layers.
Spread quartered strawberries
evenly over fi llo, then spoon
over warm custard. Top with a
sheet of fi llo, brush with ghee,
and repeat to make another
10 layers as before. Trim
any overhang, and fold and
pinch edges of pastry to seal
in custard. Brush with ghee,
prick holes all over the top with
a skewer and bake until golden
and fl aky (20-25 minutes). Cool
to room temperature (1 hour).
5 Place a chopping board
on top of tray and invert
galaktoboureko onto it,
removing tray. Cut intoStrawberry galaktoboureko
SERVES 8 // PREP TIME 30 MINS // COOK 1 HR 10 MINS (PLUS COOLING, CHILLING)“We want to support Australian strawberry farmers, so we’ve included
strawberries in one of our classic Greek desserts,” says Barthelmess.squares with a serrated knife,
top with baked whole
strawberries and dust with
icing sugar to serve.
Note At Greca, they use
Antoniou brand fi llo, which is
available in 375gm packets
from select supermarkets.
Wine suggestion A muscat,
such as the Kourtakis Muscat
of Samos. ●104 GOURMET TRAVELLER
Fresh watermelon
with lime zest