Australian Gourmet Traveller - (07)July 2019 (1)

112 GOURMET TRAVELLER

4 fatsliceskaiserfleisch

orartisanalbacon

12 eggs

80 gm(½cup)poddedpeas

30 gmbutter

60 gm(¼cup)crèmefraîche

1 cupgratedMahóncheese

1 bunchofchives,plusextra

finelychopped,toserve

2 springonions,thinlysliced

4 sesameseedbrioche

buns,toserve

SAUCEROMESCO

2 tomatoes,halved

Extra-virginolive oil,

for drizzling

Scrambledeggs,bacon, Mahón

cheese, romesco

SERVES 4

3 garliccloves

2 tbspsmokedpaprika

½ tspcayennepepper

2 tbsptomatopaste

400 gmtinnedpiquillopeppers,

drained

½ bunchflat-leafparsley

12 mintleaves

11/2 tbspsherryvinegar

1 tbspbrownsugar

¾ cuproastedalmonds

1 Forsauceromesco,preheat

ovento180°C.Puttomatoes

ona bakingtray,scatterover

a little salt and drizzle over

a littleoliveoil.Bakeuntil

tomatoesarecaramelised

(40minutes).Thoroughly

processgarlic,paprika,

cayenne,tomatopasteand

1 tspsaltina blenderorfood

processoruntilsmooth.Add

remainingingredientsand

tomato,andblendtoyour

desiredconsistency– there

is noruleaboutkeepingit

smoothorcoarse.Makes

21/2cups.Romescowillkeep

refrigeratedinanairtight

containerfor5 days.

2 Cookbaconin a largefrying

panovermediumheattoyour

desiredcrispness(3minutesfor

mediumcrisp).Keepwarm.

3 Crackeggsintoa bowland

roughlymixwitha fork.Blanch

peas in boiling water (see cook’s

notesp152).Heata large

non-stickfryingpanoverlow

heatandaddbutterandpeas.

Addegg,then,witha spatula

orwoodenspoon,gentlyworkit

awayfromthebottomandsides

ofpan.Donotmixtoomuch

orseasonuntiltheend,asthis

maycausethemixturetosplit.

Onceeggis almostcooked

andstillglossy(21/2-3minutes),

removepanfromheat.Stirin

crèmefraîche,Mahóncheese,

chivesandspringonion,and

seasontotaste.

4 Toserve,smeara tablespoon

ofromescooneachplate,place

thebottomofthebriochebun

down.Topwithegg,scatterwith

extrachives,andfinishwith

bacon and the top of the bun.

Moorishlambstew,moghrabiehpearls,

preserved-lemon labnePictured p108.

SERVES 4

10 garliccloves,crushed

120 mlextra-virginoliveoil

2 tbsptomatopaste

2 tbspfreshlycracked black

pepper

1 tbspsalt

50 gm(1/3cup)smoked

paprika

2 tbspgroundcumin

1½ tspgroundcinnamon

25 gm(1/3cup)coriander

seeds,dry-roasted(see

cook’snotesp152)and

crushedwitha mortar

andpestle

2.7 kglambshoulder

600 gmprunes

50 mlredwinevinegar

PRESERVED-LEMONLABNE

1 tspdriedmint(seenote)

420 gm(1½cups)Greek-style

yoghurt

Rindof½preservedlemon,

plusextrathinlysliced

toserve

80 ml(⅓cup)extra-virgin

oliveoil

CHICKENSTOCK

1 largefree-rangechicken

(about1.5kg)

1 parsnip,coarselychopped

3 celerystalks, coarsely

chopped

lemonrindandaddthis,along

witholiveoil,tostrainedyoghurt,

stirtocombineandsetaside.

2 Forchickenstock,score

chickena fewtimes,thenaddto

a largesaucepanwithremaining

ingredients.Addenoughcold

watertocoverby10cm.Bringto

a simmer,skimmingfatofftop

asneeded,andsimmergently

for6 hours.Carefullystrain

stockthrougha muslin-lined

sieveandallowtocool.Makes

4 litres.Leftoverstockcanbe

frozenforlateruse.

3 Blendgarlic,oil,tomatopaste,

pepper,saltandspicesin a food

processoruntila smoothpaste.

Scorelambfatwellwitha sharp

knife,thenrubmarinadeall

overlamb.Coverandleave

tomarinate(atleast1 hour

atroomtemperatureor

refrigeratedovernight).

4 Preheatovento180°C.

Char-grillthelambonthe

barbecue,turninghalfway,until

golden,orsearit in a panin hot

oilinstead(2minuteseachside).

Placelambin a largebaking

dish,alongwithprunes,vinegar

and1.5litreschickenstock.

Cover tightly with foil and bake

1 bunchofspringonions,

coarselychopped

2 freshbayleaves

10 flat-leafparsleystalks

8 peppercorns

1 leek,greenpartonly

MOGHRABIEHPEARLS

1 tspcarawayseeds

2 cupsmoghrabieh

(pearlcouscous)

400 gmcannedchickpeas,

drainedandrinsed

½ bunchmint,coarsely

chopped,plusextraleaves

toserve

½ bunchofflat-leafparsley,

coarselychopped,plus

extraleavestoserve

Oliveoil,toserve

1 Forpreserved-lemonlabne,

linea colanderwithmuslinand

placeit overa bowl.In another

bowl,mixmintand1 tspsaltwith

yoghurt.Placeyoghurtmixture

in linedcolanderandleave

todrainin therefrigerator

overnight.In themorningyou

willbeleftwitha thickened

yoghurt,whichis labne,anda

cloudyliquidwheyin thebowl

underthecolander.Discard

whey. Finely chop preserved

for1 hour,thenreduceheatto

140°Candbakeuntilmeatis

fallingoffthebone(4hours).

Atthisstageyoushouldhave

a fairlywellreducedamountof

panjuices.Pourthemintoa tall

thinvessel,remove 80 percent

ofthefatfromthisliquidand

discard.(Weneedtoleave

someofthefatforflavourand

moisture.)Shredlambwith

a coupleofforks,discarding

bone, andbreakupprunesa

littlewiththebackofa fork.Add

panjuicesbacktomeat,mix

throughandseasontotaste.

5 Formoghrabieh,combine

carawayseedsand750ml

chickenstockina saucepan,

seasontotasteandbringto

theboil.Addmoghrabieh

andsimmer,covered,until

tender(13-15minutes).Turnoff

heatandstand,covered,for

5 minutestosteam.Separate

pearlswitha forkandseasonto

taste.Addchickpeas,chopped

herbsanda splashofoliveoil

tofinish.

6 Placeshreddedlambin

a largeservingbowl,top

withlabne,extraherbsand

preservedlemonrind,and

servewithmoghrabiehpearls.

NoteWeprefertousedried

mintin thelabneinsteadof

freshbecauseit addsa more

complex flavour.➤