Australian Gourmet Traveller - (06)June 2019 (1)

Fare exchange

Choppedroastedhazelnuts

andEspelettepepper

(optional;seenote),to serve

ROQUEFORTSAUCE

450 mlpouringcream

125 ml(½cup)milk

100 gmRoquefort,coarsely

chopped

SLOW-POACHEDQUINCE

100 gmcastersugar

½ cinnamonquill

½ staranise

1 quince,peeled, quartered

andcored

1 Forslow-poachedquince,

preheatovento150°C.Combine

sugar,cinnamon,staranise

and500mlboilingwaterin a

saucepanandbringtoa simmer,

stirringtodissolvesugar.Place

quincein a smallbakingdishin

anevenlayer,addsugarsyrup

andcoversurfacewithbaking

paper.Sealtightlywithfoil

andbakeuntilquinceis

ruby-colouredandtender

(2-2½hours).Uncoverand

bakeforanother 30 minutes

to deepen flavour.

Twice-baked

Roquefortsoufflé

MAKES 8 // PREPTIME 30 MINS

// COOK3 HRS 45 MINS

Picturedp154.

BistroGitan, 52 ToorakRdWest,

South Yarra, Vic, (03) 9867 5853

STARTERS,SNACKS,

SOUPSANDSIDES

Blackpeppertofu●........................ 48

Celeriacandmushroomsalad

withparmesan●●●................... 44

Charredcabbagewith

XOsauce●................................. 102

Chilaquiles●.................................... 110

Crispricesalad●●●...................... 94

Eggandcrabsoup●...................... 44

Flatbreadwithmisoeggplant

andurchin..................................... 99

Greenshakshuka●●.................... 121

GrilledSatelliteIslandoysters

withseaweedbutter.................... 99

Japanesepickles●●...................... 74

Multi-seededfennel-flavoured

challah●●..................................... 122

Musselsinescabeche●●●....... 109

Roastedbeetrootwithbottargaand

crèmefraîche●.......................... 101

Tempereddhal●●●....................... 78

Wallabytartarewithanchovy

dressing●.................................... 100

MEATANDPOULTRY

Barbacoa●......................................... 111

Beefrice-paperrolls●●●............ 88

Buttermilkfriedchicken

withwaffles.................................... 93

Chickentinga●●●....................... 108

Chipotle-roastedchicken

withsalsaverde●....................... 48

ClassicbeefWellington●............. 121

Crispporkbelly●●......................... 76

Lamb mapo tofu with beans............ 92

SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD

Meatpie●......................................... 69

Muslim-stylebeefkhaosoi........... 116

Poachedchickenwithginger

andspringonionrelish............... 89

Roastduckwithnoodles●............. 46

Shan-styleporkbellycurry............ 117

Soupofyuchoygreens

andporkribs●●......................... 117

Thai-stylechickenlarb●............... 93

Tonkatsu with curry sauce●......... 45

SEAFOOD

Fideua●............................................ 123

Fishcurrywithcucumbersalad

andcorianderchutney●........... 90

Gemfishcookedinvermouth●● 47

Lobsterandabalonewith

wakame butter●........................ 102

DESSERTSANDSWEETS

Gingerbreaddumplings

insyrup●●................................... 49

Bananacornbread●●●............... 112

Calvadoscrèmecaramel●●●.... 120

Crèmebrûlée●●●........................ 123

Poundcake●●●............................. 72

Twice-bakedRoquefort

soufflé●●..................................... 153

Walnutpuddingwithquince

and fennel pollen●●●●......... 105

DRINKSANDEXTRAS

Bone-marrowsalsa●●●............. 109

Tepache●●●●............................... 110

2 Combinemilk,onion,bay

leaf,clovesandnutmegin a

saucepanovermediumheat

andbringtoa simmer.Cool,

thenstrainthrougha finesieve.

3 Preheatovento180°C.

Combinebutterandflourin a

saucepanandstirovermedium-

highheatuntilsandy-coloured

(3-4minutes).Graduallyadd

milk,stirringwellbetweeneach

addition,untilsmooth,thenstir

untilthick(4minutes).Gradually

addcheese,stirringuntilmelted

(1 minute).Coolbriefly,then

beatin eggyolksuntilsmooth

andseasontotaste.

4 Whiskeggwhitesuntilstiff

peaksform,thenfoldone-third

intocheesebase.Foldcheese

mixturethroughremaining

eggwhiteanddivideamong

8 butteredandfloured250ml

souffléramekins,fillinghalfway.

5 Placemouldsin a roasting

pan,pourin enoughboiling

watertocomehalfwayupthe

sides,thenbakeuntilpuffed

andgolden(18-20minutes).

Remove from water, cool

briefly(5-7minutes),then

turnoutontoa traylinedwith

bakingpaper(youmayneed

toloosenaroundsideswith

a knife).Atthisstagesoufflés

canberefrigeratedinanairtight

containeruntilreadytoserve

(upto2 days).

6 ForRoquefortsauce,combine

creamandmilkina saucepan

andbringtoa simmerover

mediumheat,thenaddcheese

andstiruntilmeltedandsmooth.

7 Preheatovento200°C.

Placethesoufflésinheatproof

servingdishesandpour

three-quartersofthecheese

sauceover.Bakeuntilgolden

andpuffed(12-15minutes).

Meanwhile,bringremaining

cheesesaucetoa simmerin

a saucepanovermediumheat.

Topsouffléswithhazelnuts,

extraRoquefortandEspelette

pepper,pourcheesesauceover

thetopandserveimmediately

withquince.

NoteEspelettepepper

is availablefromHerbie’s

Spices (herbies.com.au).

600 mlmilk

¼ onion

1 freshbayleaf

2 cloves

Pinchofgroundnutmeg

80 gmbutter,diced

80 gmplainflour

75 gmRoquefort,chopped,

plusextracrumbledtoserve

75 gmchèvre,chopped

6 eggs, separated

RECIPE

DANIEL

PATON.

PHOTOGRAPHY

ALICIA

TAYLOR.

STYLING

LISA

FEATHERBY.

FOOD

PREPARATION

NICK BANBURY.

GLUTEN-FREE ADVICE ACCREDITED DIETITIAN & NUTRITIONIST NICOLE SALIBA (EAT-SENSE.COM.AU).

GOURMET TRAVELLER 153

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