Australian Gourmet Traveller – (02)February 2019 (1)

CHIPOTLE SALT

1 tbsp sea salt flakes

1 tsp chipotle powder

(see note)

1 Preheat barbecue to high.

Place corn in a roasting pan,

toss with oil to coat, then place

pan in barbecue and roast

corn, covered and turning

occasionally, until tender and

starting to char (10-14 minutes).

2 Meanwhile, for chipotle

salt, stir ingredients in a bowl

to combine.

3 Transfer hot corn to a serving

bowl, add butter, coriander

and spring onion and toss until

butter melts and coats corn.

Season with chipotle salt

to taste and serve with lime.

NoteChipotle powder is

available from herbies.com.au

and select delicatessens.

3 corn cobs, husks and silk

removed, cut into 3 pieces

2 tbsp olive oil

150 gm butter, diced and

softened

1⁄4 cup coarsely chopped

coriander

2 spring onions, green parts

thinly sliced, white parts

reserved for another use

Lime wedges (optional),

to serve

Whole barbecued fish with

chilli and peach salsa

SERVES 6 // PREP TIME 15 MINS // COOK 40 MINS

There’s no better way to celebrate summer than firing up the

barbecue and roasting a whole fish. A chilli-peach salsa, all

sweetness and spice, only adds to the sunny feeling.Pictured p93.

1½ tsp fennel seeds

1.8 kg red emperor, cleaned

and scaled, at room

temperature

1 large fennel, bulb thickly

sliced, fronds reserved

1 lemon, thickly sliced

Olive oil, for drizzling

CHILLI AND PEACH SALSA

5 peaches, diced

5 long green chillies,

thinly sliced

pan lined with baking paper

and stuff cavity with half the

fennel and lemon. Spread

remaining fennel and lemon

around fish, drizzle with oil and

scatter with crushed fennel

seeds, fennel fronds and a

generous pinch of salt. Reduce

barbecue to medium and

roast fish, covered, until flesh

flakes easily (35-40 minutes).

3 Meanwhile, for salsa, stir

ingredients in a bowl to

combine and season to taste.

4 Squeeze roasted lemons

over fish and serve with roasted

fennel and chilli and peach salsa.

Corn with herb butter and chipotle salt

SERVES 6 // PREP TIME 15 MINS // COOK 15 MINS

The spring onions, the coriander, the lime, the chipotle salt. All add interest

here, but the butter brings it all together – don’t hold back.Pictured p92.

1 small white onion, diced

Juice of 4 limes

1⁄4 cup coarsely chopped

coriander

1 Dry-roast fennel seeds in a

small frying pan until fragrant

(10-20 seconds; see cook’s

notes p152). Coarsely crush

with a mortar and pestle.

2 Preheat a barbecue to

high. Place fish in a roasting

94 GOURMET TRAVELLER