Australian Gourmet Traveller - (02)February 2021 (1)

Sticky peach and haloumi skewers

MAKES 12

“Thisrecipe,likesomanyofmyrecipes,wasbornoutofconvenience.A simple

store-cupboardandspice-rackraid,andsuddenlythehumblehaloumiis transformed

into something utterly indulgent,” says Sabrina Ghayour.Pictured p102

I

lookbackatallthatI’velearned

inmyfoodcareerandI realise

that,perhapsaswithyou,I have

evolvedandimprovedin

technique,gainedmoreconfidence

inwhatmayoncehavebeenobscure

tomeandamnowsocomfortable

inmysimpleapproachthat,while

I’llalwaysbefirmlyrootedinthe

flavoursofIranandtheMiddleEast,

it’simpossibletosticka specificlabel

onmyapproach.

OvertheyearsI’venoticedthe

once-embraced“simplicity”offood

andcookeryhasbeensomewhat

sidelinedinfavourofcomplexity,

modernity,techniqueandprocess,

especiallyinhautecuisineand

fine-diningrestaurants.Whilethis

is allperfectlyvalid,I amandshall

alwaysremaintheconsummate

homecook,favouringsimplicityin

ingredients,recipesandtechniques,

andyetcomplexityinflavourand

depthofsatisfaction.

Whenit comestorecipecreation,

I’vealwayspridedmyselfontrying

myverybesttomakemyrecipesas

straightforwardaspossible,keeping

ingredientlistsshortandunexoticbut

withoutcompromisingtheendresult,

andonlygarnishingforthepurpose

offlavourandnotvisualappeal.

Sohereyouhavesimplygood

ingredients,simplyprepared,to

createsimplywonderfulflavours

• it really is just that simple.

Greenbeansalad with tahini, preserved lemon

andpine nuts

SERVES 4

“Tahiniis a marvellousingredient,butit doesneedotheradditionstomakeit shine,

andusuallya hitoflemondoesthetrick,”saysGhayour.“Thiswonderfulgreenbean

salad is spiked with tangy, salty preserved lemon slices and pine nuts.”Pictured p103

400 gmgreenbeans

2 preservedlemons

1 largegarlicclove,minced

Generoussqueezeoflemon juice

1 tbsptahini

3 tbspwarmwater

Handful of pine nuts

1 Cookgreenbeansina saucepan

ofboilingwateruntiljusttender(2

minutes).Drainandrinseundercold

runningwateruntilcool,then drain

and dry on paper towel.

2 Cutpreservedlemonsinhalfand

thinlysliceintohalfmoons.Setaside.

3 Placegarlicina smallbowlwithlemon

juice.Addtahiniandthenmixinwarm

watertoloosenmixture– don’t use cold

water,ormixturewillseize.

4 Placebeansina mixingbowland

pourdressingover.Addpreserved

lemonslicesandseasonwitha generous

amountofcrackedblackpepper,then

transfertoa plateandscatter with pine

nuts before serving.

2 x 250gmblockshaloumicheese

4 heapedtbspapricotorpeach jam

1 tspchilliflakes

1 heapedtspdriedthyme

1 tspgarlicgranules

Oliveoil,forfrying

2 tbspcoldwater

3 largeripepeaches(ornectarines),

stoned and cut into 8 wedges

1 Cuteachblockofhaloumiinhalf

lengthways,thencuteachhalfinto

3 cubestomake 12 cubesintotal.

2 Place jam, chilli flakes, thyme, garlic

anda generousamountofpepperinto

a smallbowl;mixuntilevenlycombined.

3 Heata fryingpanovermediumheat

andbrushpanwitha littleoliveoil.Add

haloumiandfryfor1 minuteoneachside

untilbrowned;removefrompanandset

aside.Wipepanwithpapertowel.

4 Addjammixturetopanalongwith

measuredcoldwater,stirandheatuntil

it reachesa glazeconsistency.Return

haloumitopanandturntocoat in glaze,

thenremovepanfromheat.

5 Threadpeachesandhaloumionto

12 skewers. Serve immediately.

104 GOURMET TRAVELLER