Roastedcarrots,zhougandlabne
SERVES4 // PREPTIME 30 MINS// COOK1 HR 45 MINS(PLUSFERMENTING,COOLING)
“Therearebeautifulcarrotscomingthroughinspringandthisis
a greatwaytoenjoythemwitha littlesaltinessandspice,”says
Wolfers.“It’sa spicybutrefreshingdish,withplentyoftexture
fromthecarrots.Servethisasanaccompanimentora starter.”
Start this recipe 1 week ahead to ferment the chilli.
1 tbspfenugreekseeds
1 tbspcorianderseeds
1 tbspblackpeppercorns
4 smallcarrots(100gmeach)
60 ml(¼cup)oliveoil
2 tbspcarobmolasses
(seenote)
50 gm(¼cup)buckwheat
1 tbspbutter
Juiceof½lemon
100 gmlabne
Corianderleaves,toserve
FERMENTEDCHILLI
100 gmredlongchillies,
coarselychopped(seenote)
ZHOUG
1 garlicclove,coarsely
chopped
1 tspcoarselychopped
corianderroot
70 mlvegetableoil
30 gmliquidglucose
1 tbspbrownricevinegar
¼ tspcarobmolasses
(seenote)1 Forfermentedchilli,blend
chillieswith1 tspfinesaltin
a smallblendertoa paste.
Transfertoa smallsterilised
glassjar(seecook’snotes
p176),sealandsetasideat
roomtemperaturetoferment
(5daysto1 week;seenote).
Refrigerateuntilrequired.
2 Forzhoug,blend1½tbsp
fermentedchilli,garlic,coriander
root,oil,liquidglucose,2 tsp
vinegar,80mlwaterand½tsp
saltina smallsaucepanwitha
hand-heldblenderuntilsmooth.
Simmeroverlowheat,stirring
occasionally,untiloilseparates
andjuststartstodarkenslightly
(50minutesto1 hour).Stirin
remainingvinegarandcarob
molasses,strainthrough a fine
sieve and set aside.
Snapperbakedinfigleaves
withcitrusandTurkishchilli
SERVES4 // PREPTIME 45 MINS// COOK 15 MINS(PLUSINFUSING)“Usingfigleavesratherthanwrappingit inpaperorfoilis a great
waytocookfish,”saysWolfers.“Thefigleavespresentwellat the
tableandthere’sa greataromafromthesmokyleaves.”
Start 1-2 weeks aheadtomake the cumquat vinegar.8 largefigleaves,plusextra
toserve(seenote)
4 skinlessredsnapperfillets
(about180gmeach)
4 thinlemonslices
Mintleaves,toserve
CUMQUATVINEGAR
100 mlwhitewinevinegar
1 tspcastersugar
100 gmcumquats,halved
lengthways(seenote)
CHILLISPICEMIX
½ tspTurkishchilliflakes
(seenote)
½ tspcuminseeds
½ tspcorianderseeds
½ tspfennelseeds
4 cloves
Largepinchofground
Chinesecardamom(see
noteincardamom curd
recipep129)
CITRUSSALAD
1 bloodorange,rind
removed,sliced
1 orange,segmented
1 pinkgrapefruit,segmented
1 whitegrapefruit,segmented
1½ tspbabycapers
80 ml(⅓cup)extra-virgin
oliveoil1 Forcumquatvinegar,stir
vinegar,sugarand1 tspsaltin
a glassjaruntildissolved.Add
cumquats,coverwitha clean
clothandsetasideuntilinfused
(1-2weeks).Coverwitha lid
andrefrigerateuntilrequired.
Cumquatvinegarwillkeep
refrigeratedforupto3 months.
2 Forchillispicemix,dry-roast
pepperflakesandwholespices
in a fryingpanovermediumheat
untilfragrant(1-2minutes)and
lightlytoasted.Addcardamom
and½tspsalt,thengrindwitha
mortar and pestle or in a spicegrinderuntilfinelyground.
3 Preheatovento200°C.Place
twofigleavesoverlappingon
a choppingboard.Topwith
1 snapperfillet,seasonwith
¼ tspspicemixandsaltto
taste,placea lemonsliceon
topandwrapfigleavesaround
fishtoenclose,securingwith
toothpicks.Repeatwith
remainingingredients.Place
fishparcelsonanoventray
andbakeuntiljustcooked
through(10minutes).
4 Meanwhile,forthecitrus
salad,gentlytossingredients
with2½tbspcumquatvinegar
ina bowltocombine.
5 Openfishparcelsonfresh
figleavesonservingplates,top
withcitrussalad,dustwithextra
spicemixtotasteandscatter
withminttoserve.
NoteYouwillneedmature,
unsprayedfigleavesforthis
recipe.Youngleavesfroma
nurseryarelikelytobetoo
smalltowraparoundthefish.
Askyourgreengrocer,orhead
toyournearestneighbour’sfig
tree.If youdon’thaveaccess
toa figtree,usefigleavesin
brine(availablefrom
delicatessens;rinsebefore
using)orotherlargeedible
leaves,suchasgrapeleaves,or
a sheetofbakingpaper.Turkish
chilliflakes,alsocalledAleppo
pepperflakes,areavailablefrom
essentialingredient.com.auand
Turkishgrocers.If cumquats
areunavailable,substitutehalf
anorangeandhalfa lemon,
cutintosmallchunks.
Winesuggestion 2016 Lulu
Vigneron“SousleCerisier”
Chardonnay,Côtes du Jura,
France.➤3 Meanwhile,preheatoven
to200°C.Linea bakingtray
withfoilandtopwitha smaller
pieceofbakingpaper.Dry-roast
spicesina smallfryingpan
overmediumheatuntilfragrant
(1-2minutes).Mixspicesin
a bowlwithcarrots,oliveoil,
carobmolassesand1 tspsalt
untilwellcombined.Spread
carrotsandmarinadeon
bakingpaper,andcoverwith
anothersheetoffoil,folding
overedgestoseal.Bake
untila knifeeasilypierces
carrots(20-30minutes).
Setasidesealedinthefoil
tokeepwarm.
4 Preheata barbecueto
medium-high.Scrapespice
mixturefromcarrotsand
discard.Cookcarrots,turning
occasionally,untilcharred
(6-8minutes).
5 Stirbuckwheatina frying
panovermediumheatuntil
lightgoldenandtoasted
(2-3minutes),thentransfer
toa bowl.Meltbutterinpan,
thenaddlemonjuiceand
60mlzhoug,ortotaste.
Addbuckwheatandstir
tocombine.
6 Spreadlabneona serving
plate.Halvecarrotslengthways
andarrangeoverlabne.
Spoonbuckwheatmixture
overcarrotstotasteandscatter
withcorianderleavestoserve.
NoteCarobmolassesis
availablefromselectMiddle
Easternsupermarkets.If you’re
shortoftime,substitutesambal
oelekforthefermentedchilli.
Winesuggestion 2016 Lulu
Vigneron“SousleCerisier”
Chardonnay, Côtes du Jura,
France.