Baby kipfler
potatoes with hay
butter and sorrel
SERVES 6 // PREP TIME 20 MINS
// COOK 35 MINS
“There’s a little bit of technique
needed here for this sauce,
but it’s worth the effort,”
says McConnell. “Hay butter
and sorrel is a great match,
providing an earthy punch
and acidity.”
1.2 kg baby kipfler potatoes
12 leaves French sorrel
Finely chopped dill, chervil
and parsley, to serve
HAY BUTTER
1 handful (30gm) oaten
hay (see note)
210 gm unsalted butter
HAY-BUTTER DRESSING
90 ml pouring cream
2-3 tbsp lemon juice (or to taste)
1 For hay butter, preheat oven
to 200°C. Soak hay in water
(10 minutes), then place on a
baking tray and roast to dry out
(8-10 minutes). Place butter in
a saucepan, add hay and swirl
gently over medium heat just to
the point where butter is almost
browned (4-5 minutes). Line a
small dish (about the size of
a block of butter) with baking
paper. Strain butter through
muslin, discarding hay, then
refrigerate until butter solidifies
(1-2 hours). Chop into cubes.
2 For hay-butter dressing,
bring cream, lemon juice and
a pinch of coarsely ground
pepper to a simmer in a small
saucepan over medium heat,
stirring occasionally, until
reduced by half (8-10 minutes).
Reduce to lowest heat (less
than a simmer), and whisking
constantly, slowly add hay butter
until emulsified. Season to taste.
3 Meanwhile, cook potatoes
in a large saucepan of boiling
water seasoned with 2 tbsp salt
until just tender (20 minutes).
Drain, cool briefly (1-2 minutes),
then peel and halve lengthways.
Combine with sorrel, herbs and
dressing and toss to coat. Serve
with the roast duck (see left).
Note Oaten hay is available
from pet-food suppliers.
4 small mixed heirloom
beetroot (about 80gm each)
80 ml (1⁄3 cup) beetroot juice
(from about 300gm
beetroot; see note)
1 tbsp red wine vinegar
4 juniper berries, bruised with
the side of a knife
1 tsp brown sugar
2 tbsp grapeseed oil
1 tsp walnut oil
2 red witlof, trimmed
and leaves separated
Very thinly sliced toasted
rye bread, to serve
HORSERADISH CREAM
2 tbsp crème fraîche
1 tbsp mayonnaise
2 tsp freshly grated
horseradish (or to taste),
plus extra to serve4 Remove cooked beetroot
from water and place on a plate
until cool enough to handle
(4-5 minutes). Peel and slice
into wedges. Dress with half
the beetroot-juice dressing
and season to taste.
5 Spoon the horseradish cream
into a serving bowl. Arrange the
beetroot pieces on the cream.
Dress witlof with 1 tbsp beetroot-
juice dressing. Stack witlof on
the beetroot and drizzle the
remaining dressing over the
leaves. Serve immediately,
scattered with some toast.
Note Juice your own beetroot
with a juicer, or use fresh
beetroot juice from a juice shop.
Wine suggestion With its deep
purple spectrum of flavour,
a Malbec, such as the 2017
Cullen Red Moon Malbec/Petit
Verdot/Merlot from Margaret
River, has the ability to handle
the deep earthy and sweet
flavours offset by horseradish. ➤Red endive and beetroot salad
with juniper and horseradish cream
SERVES 4-6 // PREP TIME 25 MINS // COOK 45 MINS“This is a simple salad that can be served either as a standalone
dish or on the side,” says McConnell. “To bolster it, I sometimes
add a small amount of fresh goat’s cheese.”1 Place beetroot in a small
saucepan of cold water over
high heat and bring to a simmer.
Reduce heat to low and simmer
until tender (20-30 minutes; test
by piercing with a skewer).
Leave to cool in water.
2 Meanwhile, combine beetroot
juice, vinegar, juniper and sugar
in a small saucepan and bring
to a simmer over medium heat.
Simmer until reduced to 2 tbsp
(3-4 minutes), then strain, and
transfer to a small bowl. Whisk
in oils and season to taste. Set
aside at room temperature.
3 For horseradish cream, whisk
crème fraîche, mayonnaise and
horseradish (adjusting to taste)
until smooth. Season to taste
and refrigerate until needed.