Australian Gourmet Traveller - (10)October 2019 (1)

STARTERS,SNACKSANDSIDES

Babyradisheswithza’atar

andcardamomcurdGF●....... 129

Biscuits............................................... 138

Burrata,herboil& cucumberS●. 66

Beetroot,chickpea

andza’atarsaladS●................. 119

Carrotandsaffronrice●............. 122

CeleryfattoushS●........................ 132

CheeseandherbtartS●............. 143

Choppedsaladwith

pickled-chillidressingGF●..... 124

Coconut-chickensoupS●............ 66

Classicpork& livercountrypâté.... 41

GreenbeansS●............................. 138

Panpita............................................. 128

Potato,beanandolivesalad

withharissamayonnaise

and herb dressingV●.............. 144

Roastedcarrots,zhoug

andlabneS,GF●●.................... 131

Smoked-troutbagelswith

celeriac,kohlrabiandfennel

remouladeS,GF,A●●●........... 70

Spinachandyoghurtdip

withsabzikhordanS●.............. 118

Stracciatella,bottarga,grapefruit

and rye toast S,GF●●............ 109

MEATANDPOULTRY

Chickenbreastswithblackpepper

andpeanutbuttergravyGF●. 136

KangarookoftaS●........................ 132

Lambcutletswithdate

andalmondsaladS,GF●●...... 67

Saltbushlamprumpwithleek

andpepperberryGF●.............. 110

Spiced lamb with prunesGF●... 122

PASTA

Pastawithspringvegetables

andpancettaS●......................... 68

Squid-inkspaghettiwith

cuttlefish,greenpea

andchilli......................................... 112

Tagliatellewithricotta,

broad beans and leavesV●..... 111

SEAFOOD

Musselsdressedwithspring

onionandverjuice

vinaigretteS,GF,A●●●......... 109

MusselswithharissaGF●.......... 120

Prawnswithsaffron

andquinoaS,GF●●.................. 69

Salt-and-peppersquidS,GF●●... 70

Snapperbakedinfigleaveswith

citrus and Turkish chilliGF●.... 131

DESSERTSANDSWEETS

Basboosawithsalt-baked

pineappleandashta................... 177

Caramelpineapplewithstar

aniseandice-creamS,V●●.... 72

FaloodehGF●................................ 124

Frangipanetartwithorange

andsweetlabneV,A●●.......... 113

Meyer-lemonsponge

andgoat’s-milk

pannacottaGF,A●●................. 114

Pawpawandbananapudding.... 140

Sholezardwithpistachios,

strawberriesand

wattleseedGF●......................... 133

DRINKS

Champagne punchGF●.............. 145

Basboosawith

salt-baked

pineapple

andashta

SERVES8 // PREPTIME 40 MINS

// COOK 5 HRS 30 MINS (PLUS RESTING)

AtNour,theyservethisdessert

withcardamomice-cream.

Here,wesimplycombined

freshlygrounddry-roasted

cardamomwithvanilla

ice-cream.Theyalsodehydrate

thepineappleafterbakingto

intensifytheflavour,butwe’ve

omittedthatprocess.

Nour,Shop3, 490 CrownSt,

SurryHills,NSW,

(02) 9331 3413

Ice-cream,toserve

Edibleflowers,toserve

ORANGE-BLOSSOMSYRUP

100 gmcastersugar

½ tsporangeblossomwater

SALT-BAKEDPINEAPPLE

375 gm(2½cups) plain flour

375 gmsalt

25 mlvegetableoil

1 ripeunpeeledpineapple

25 mlorange-blossomsyrup

PINEAPPLEBUTTER

25 gmsaltedbutter

40 gmmuscovadosugar

25 mldarkrum

50 mlverjuice

275 gmchoppedpineappleflesh

Finelygratedzestof¼ lime

Scrapedseedsof

¼vanillabean

BASBOOSA

2 eggs

115 gmcastersugar

75 gmfinesemolina

50 gm(⅓cup)self-raising flour

100 gmbutter, melted

ASHTA

175 gmcreamcheese

150 mlthickenedcream

100 gm caster sugar

Scrapedseedsof

¼vanillabean

250 gmcottagecheese

¼ tsporangeblossom water

⅛ tsp rosewater

1 Fororange-blossomsyrup,

bringsugarand100mlwaterto

theboilin a saucepan.Remove

fromheat.Addorange blossom

water.Setaside.

2 Forsalt-bakedpineapple,

combineflour,salt,oiland1 cup

waterin a bowltoforma dough.

Refrigerate(10minutes).Preheat

ovento220ºC.Rolloutdough

to5mmthick.Wrappineapplein

doughtoseal,thenbakeuntil

tender(1½hours).Coolin dough

(2½hours).Breakoffthedough,

peelpineapple,thenplacein a

freezerbagwith2-3tbspsyrup.

Freezeuntilfirm(1-2hours).

Halve,coreandthinlyslice.

3 Forpineapplebutter,heat

butterina saucepanover

lowheatuntilnut-brown

(10minutes).Addsugar,stir

todissolve,thendeglazepan

with rum and verjuice. Add

pineappleandsimmer,covered

(1 hour).Removelidandreduce

untilverythick(1 hour).Blend

ina mixerwithlimezest and

vanillauntilsmooth.

4 Forbasboosa,preheatoven

to180ºC.Whiskeggsandsugar

untilthickandglossy.Foldin

flourandsemolina,thenbutter.

Grease8 holesin a ½-cup

capacitymuffintin,thenfill

three-quartersfullwithmixture.

Bakeuntilgoldenandcakes

springbackwhenlightlypressed

(9-12minutes).Setaside,then

drizzle1 tbsporange-blossom

syrupovereachcake.

5 Forashta,beatcreamcheese,

cream,sugarandvanillauntil

justcombined(donotover-beat,

asmixturewillbecometoo

runny).Foldin cottagecheese

andflowerwaters. Refrigerate

untilrequired.

6 Transferbasboosastoplates,

pipeashtaaroundcakes,then

pipea largerringofpineapple

butteraroundashta.Topwith

pineappleslices,a scoopof

ice-cream and flowers.●

SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD

Recipe index

Fare exchange

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

GOURMET TRAVELLER 177