Australian Gourmet Traveller - (04)April 2020 (1)

(Comicgek) #1
GOURMET TRAVELLER 105

1 kgzucchini,cutinto
2cm-thickslices
60 ml(¼cup)extra-virgin
oliveoil
125 gmspringonions,trimmed
5 eggs,lightlybeaten
150 gmGreek-styleyoghurt
35 gmmediumpolenta
135 gmfeta,crumbled
50 gmkefalotyri(seenote)
orpecorinocheese,
finelygrated
20 gmdill,leaveschopped,
anycoarsestalksdiscarded,
plusextratoserve
3 garlic cloves, finely grated

1 Preheatovento 210 °C.
Placezucchiniina large
roastingpanina singlelayer.
Tosswith2 tbspoilandseason
totaste. Roastfor 10 minutes,
thenaddspringonionand
drizzleoverremainingoil.
Returntotheovenandroastfor
a further 10 - 15 minutes.Bythis
time,thezucchinishouldbe
tenderwhenpiercedwitha
sharpknife,andthespring
onionsslightlyscorched.
2 Reduceovento 19 0°C.Mix
remainingingredientsina large
bowlandseasonwell.Spoon
vegetablesintoa1-litregratin
dish(acast-ironorcopper
dishis best).Pourbatterover
vegetablesandbakeuntiljust
set,goldenandslightlypuffed
( 15 - 20 minutes). Servehotor
warm,scatteredwithdill.
NoteKefalotyricheeseis
availablefromGreekgrocers
andselectdelicatessens
and supermarkets.➤

350 gmmixedDutchcarrots
60 ml(¼cup)extra-virgin
oliveoil
245 gmcookedPuy
(French-style)lentils
1 redand1 greenchilli,
halved,seedsremoved,
veryfinelyshredded
2 preservedlemons,rind
only,thinlysliced,plus
2 tspbrinefromjar
1 large(or2 medium)tart
eatingapple,unpeeled,
halvedandcutinto
matchsticks
Juiceof½lemon


Leavesfrom10 mint
sprigs,torn
1/2 cup(firmlypacked)
coriander
DRESSING
2 tbspwhitebalsamicvinegar
125 ml(½cup)fruity
extra-virginoliveoil
1 largegarlicclove,
finelygrated
5 gmginger(about 1cm),
finelygrated
¼ tsp runny honey


1 Preheatovento 220 °C.Trim
carrots, but leave a fair bit of


Saladofroastedcarrots,appleand


lentilswithchilliandpreserved lemons


SERVES4 ASA SIDE// PREPTIME 30 MINS// COOK 35 MINS


“I knowthissoundsodd,butit works,andit worksasa main
course,notjustasa sidedish,”saysDianaHenry.“Therealsurprise
is just how good apples are with chillies and preserved lemons.”


greentuft.If youcan’tfind
youngcarrots,halveorquarter
largeroneslengthways.Don’t
peelthem;justwashthem
well.Placeina singlelayerin
a roastingpan. Addoil,season
totasteandtosstoensure
carrotsarecoated.Roastuntil
tender( 30 - 35 minutes; be
carefulnottoovercookthem).
2 Fordressing,placevinegar
ina bowlandwhiskin
remainingingredientswith
a fork.Seasontotaste.
3 Placelentilsina broad,
shallowservingbowlwith
halfthechilliandone-third
ofthepreservedlemon.
Seasontotaste, thentoss
withone-thirdofthedressing.
4 Throwappleintoa large
mixingbowlwithlemon
juice, thenaddcarrots.
Addremainingchilliand
preservedlemon,along
withtwo-thirdsoftheherbs
andremainingdressing.
5 Addremainingherbsto
lentils.Topwithcarrotand
applemixture(youshould
stillbeabletoseethelentils
around the sides)and serve.

Greekzucchini,
polenta,feta
anddill“pie”
SERVES4,OR6-8ASA SIDE//
PREPTIME 20 MINS// COOK 45 MINS

“I hadtocookthismanytimes
beforeI gota ‘set’thatwas
soft,ratherthanlikea baked
frittata,”saysHenry.“I often
eat it with salad.”
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