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

RECIPE ANNIE SMITHERS. PHOTOGRAPHY ANSON SMART. STYLING LISA FEATHERBY. FOOD PREPARATION NICK BANBURY.

STARTERS,SOUPSANDSIDES

Babykipflerpotatoeswith

haybutterandsorrel●●........... 89

Bakedsweetpotatoeswith

goat’scheesetopping●●●..... 46

Cauliflowerandegg

“friedrice”●●.............................. 46

Chanamasala●............................... 50

Croquemadame,legham,

Comtébéchamel.......................... 111

Curriedpumpkinmash●●●●..... 98

Doughnutswithsourcream

andsalmonroe............................. 85

Eggandbaconcongee●............ 103

Farro,broccoliandsmoked

troutsalad●●.............................. 48

Glazedparsnips,golden

raisins,pepitas●.......................... 98

Gnocchi,Gorgonzola,silverbeet... 95

Ham and cannellini soup●......... 104

Minestrone●●................................. 56

Noodlesoupwithchicken

andchivedumplings●............. 102

Porkandtofubroth●................... 103

Redendiveandbeetrootsalad

withjuniperandhorseradish

cream●●●................................... 89

Scrambledeggs,bacon,Mahón

cheese,romesco●●................. 112

Spicedpumpkinsoupwith

beansprouts●●......................... 107

Spicychickenandtortilla

soup●●........................................ 107

Splitpeaandcoconutsoup

with yoghurt●●......................... 105

MEATANDPOULTRY

Beefstewedwithredwine

andvegetables●........................ 153

Lamb tagine●●............................... 53

SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD

Ossobuco,risottoMilanese.......... 94

Moorishlambstew,moghrabieh

pearls,preserved-lemon

labne●.......................................... 112

Roastchickenwithchilliand

Sichuanpepper●●.................... 54

Roastedduckbreastwithspiced

quince,anisecrumband

meadsauce................................... 88

Roastedlegoflamb,rainbow

silverbeet,saucepaloise●....... 97

Sichuan-style beef●....................... 47

SEAFOOD

KingGeorgewhitingwithbrown

butter,pickledonionanddill..... 86

Roastedmulletwitholive

salsa●●......................................... 50

Udonnoodleswithpipis

and sake●..................................... 49

Wood-grilledprawnswithfried

garlic and chillioil●●................. 87

DESSERTSANDSWEETS

AppletarteTatin,staranise

ice-cream●●................................ 99

Appleterrinewithburntbutter

ice-cream,oatcrumband

butterscotchsauce●●............... 91

Breadandbutterpudding●●●.... 114

Flourlesschocolate

brownies●●●●........................... 111

Honey,polentaandbuttermilk-

ricottapudding●●....................... 51

Quinceandlemon

pudding●●●............................... 57

Vanilla cheesecake●●●.............. 114

Recipe index

Fare exchange

20 gmunsaltedbutter

2 tbspoliveoil

1.5 kgpiecetrimmedbeef

oysterbladeorchuck,

cutinto8 pieces

1 onion,finelychopped

4 garliccloves,finelychopped

1 tbspplainflour

750 mldryredwine

2 freshbayleaves

1 thymesprig

8 babykipflerpotatoes,

scrubbed

150 gmpiecemildpancetta

16 goldenshallots,peeled

16 Swissbrownmushrooms

Pinchofcastersugar

(ortotaste)

12 babycarrots,trimmed

12 babyturnips,trimmed

andscrubbed

Coarselychoppedflat-leaf

parsley, to garnish (optional)

1 Preheatovento180°C.

Melt butter and half the oilin

a largecasseroleovermedium-

highheat.Addbeefina single

layer,seasontotaste,and

cook,turningoccasionally,

untilbrownedonallsides

(9-10minutes).Removebeef

fromcasserole,addonionand

garlic,reduceheattomedium

and,cook,stirringoccasionally,

untilonionis tender(5minutes).

2 Returnbeeftocasserole

withtheflourandstirtocoat.

Addwine,bayandthyme,

seasontotasteandbringto

theboil,stirringtomakesure

thereis nothingstucktothe

casserole.Covercasserole

witha lidandbakefor1 hour,

thenaddpotatoes,and

bakeuntilbeefis very

tender(35-40minutes).

3 Meanwhile,placepancetta

ina saucepan,coverwith

500mlwaterandbringtothe

boil.Reduceheattolowand

simmer until softened slightly

(30minutes).Drain,reserving

liquid,andcutintolardons.

4 Heatremainingoilina large

fryingpanoverhighheat.Add

lardons,shallotsandmushrooms

andcookuntilthemeatand

vegetableshavea littlecolour

(2-3minutes).Addreserved

pancettaliquid,andsugar,

saltandpeppertotaste.Add

carrotsandturnipsandbring

totheboil.Coverwitha lid,

leavinga smallgap,andsimmer

overmediumheatuntilshallots

arealmosttender(8-10minutes).

Uncoverandcookoverhigh

heat,tossing,untilvegetables

aretenderandshinyfromthe

reducedliquid(3-4minutes).

5 Removemeatfromoven

andskimanyvisiblefatfrom

thesurface.Stirsomeofthe

vegetablesandlardonsinto

thedaubeandspreadtherest

ontop.Topwith a little parsley

to serve.●

Daubeofbeefwith

wintervegetables

SERVES6 // PREPTIME 20 MINS

// COOK2 HRS 15 MINS

AtduFermier,chefAnnie

Smithersmakesherownsalted

porkbelly,butmildpancetta

is equallyeffective.

Picturedp154.

duFermier, 42 HighSt,

Trentham, Vic, (03) 5424 1634

GOURMET TRAVELLER 153