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

(Comicgek) #1
“When I’mthinkingaboutfood
fromthe USthatI miss themost,
it’susually barbecue.Onmy
daysoffinNewYork,I’dgo to
barbecue places.”

GOURMET TRAVELLER 119

250 gm(1⅔cups)plainflour
200 gmsoftbrownsugar
40 gmDutch-processcocoa
1 tspbicarbonateofsoda
120 gmsoftened butter
1 egg
200 mlmilk
HOKEYPOKEY
Oilspray,forgreasing
150 gm(⅔cup)castersugar
30 gm(1tbsp)goldensyrup
1 tspbicarbonate of soda
SEMIFREDDO
550 mlthickenedcream
250 ml(1cup)sweetened
condensed milk

1 Forhokeypokey,linea
bakingtraywithbakingpaper.
Verylightlyspraywithoiland
setaside.Placethesugarand
goldensyrupina heavy-based
saucepanandcookover
mediumheat,shakingpan
occasionallytomeltevenly,
untilmixtureis a deepgolden
caramelcolour(5-7minutes).
Removefromheatand,working
quickly,whiskinbicarbonate
ofsoda(becareful,hotmixture
willbubbleandbegintofroth).
Pourmixtureontoprepared
trayandsetasidetocool
(30minutes).Breakuphokey
pokeyintoroughly5mmpieces
usinga knifeoryourhands.
Storeinanairtight container
untilrequired.
2 Forsemifreddo,whiskcream
tostiffpeaks.Addsweetened
condensedmilkand¼ tsp
seasaltflakesandwhiskfor
a further 20 secondsoruntil
justformingfirmpeaks(be
careful not to over-whisk,as

it willchangethetexture).
Foldinhokeypokey(reserve
a fewpiecesforserving)
includingcrumbdust.Spoon
mixtureintoa pipingbagand
pipeinto 10 siliconediscmoulds
(about8cmdiameterand3cm
high),thenfreezeovernight.
Alternatively,freeze2 lined
20cmx 30cmtrays,thenadd
mixtureandsetovernight.
Usean8cmringcuttertocut
discsandreturnto freezer
untilrequired.
3 Preheatovento170°C.Line
3 largebakingtrays(orbake
inbatches)withbakingpaper.
Lightlyandevenlyspraywith
oil.Siftflour,sugar,cocoa,
bicarbonateofsodaand
½tspseasaltintoa bowlof
anelectricmixer.Beatinbutter
untilverywellcombined.Add
eggandbeatuntilcombined.
Addhalfthemilkandbeat
untilsmooth,thenbeat in
remainingmilk.
4 Usinganice-creamscoop
(about30mlcapacity),scoop
outbatterevenlyontotrays
in 20portions,leaving5cm
betweeneachtoallowfor
mixturetospreadduringbaking.
Bake,in batches,untilrisen
andfirmlyset(14-16minutes).
Setasidetocoolcompletely
beforesandwichingeachdisc
ofsemifreddowithbiscuits.
5 Servewhoopiepies
immediatelywithreserved
hokey pokey.●

Hokeypokeywhoopiepies
MAKES 10 // PREPTIME 40 MINS// COOK 50 MINS(PLUSCOOLING,FREEZING)

“Thesecameaboutfromanotherkitchenfamily.Onmy27th
birthday,I wasworkinga double– asyoudowhenyou’rea sous-
chef– andthepastrychefwantedtomakesureI hada special
day,”saysFiso.“Sheresearchedpopularflavoursofice-cream
inNewZealandandcreatedthese.It wasoneofthebestthings
I’deatenthatyear.It tasteslikeNewZealandbutalsoslightly
American.” Start this recipe a day ahead to make the semifreddo.

8 beefshortribs(about
300gmeach), trimmed
SPICERUB
50 gmbrownsugar
2 tbspmesquite powder
(seenote)
2 tbspsweetpaprika
2½ tbspmustardpowder
1 tbspwhitesugar
1 ¼ tbspgroundginger
3 tsponionpowder
2½ tspcayennepepper
2 tspfreshlyground
whitepepper
SHORT-RIBVINAIGRETTE
240 mlcidervinegar
45 mltomatosauce
25 gmsoftbrownsugar
1 ¼ tspchilliflakes
½ goldenshallot,
finelychopped
⅛ tsp ground black pepper


1 Forspicerub,siftingredients
intoa bowlandstirwell.
Liberallycoatshortribswith
spicerub,thenplaceona
trayandrefrigerate,uncovered,
untilspicerubhasformed
a crust(overnight).
2 Bringshortribstoroom
temperature(1 hour).Preheat
a coveredbarbecue(preferably
charcoal)to150°C.Barbecue
shortribs,turningoccasionally,
untilnicelycharredand very
tender(4-5hours).
3 Meanwhile,forvinaigrette,
whiskingredientsand150ml
waterina bowltocombine.
Setasidetoinfusebefore
serving(30minutes).
4 Serveshortribs,with
dressingdrizzledover.
NoteMesquitepowder
is availablefromselect
healthfoodstores,such
asTheSourceBulkFoods
(thesourcebulkfoods.com.au).
Winesuggestion 2018 Misha's
VineyardCantataPinotNoir,
Central Otago, New Zealand.

Barbecueshortribs


SERVES8 // PEPTIME 20 MINS// COOK5 HRS(PLUSMARINATING,INFUSING)


“Thisis oneofthosethingsthattakesa longtimetocookand,in
theday-to-day,youdon’thavetimetomakeit.Butwhenyoudo,
it’sreallysatisfying,”saysFiso.“Sometimes,whenI’mthinking
aboutfoodfromtheUSthatI missthemost,it’susuallybarbecue.
OnmydaysoffinNewYork,I’dgotobarbecueplaces,andspent
quitea bitoftimetravellinginthesouthandgoingtoMemphis
andNashville.Thisis importanttomeandit’ssomethingI love.
It’ssomethingI makebecauseit’smywayofsayingI careabout
youandI’mgoingtoputinthisefforttomakethisthing.”Start
this recipe a day ahead to dry-marinate the ribs.Pictured p117.

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