Australian Gourmet Traveller - (11)November 2019 (1)

STARTERS,SNACKSANDSIDES

Broccoli,barley,wildriceand

seedsalad●●............................. 134

Esquites●●●.................................. 107

Guacamoleand

totopos●●●............................... 103

RiceMexicana●............................. 104

Potatogaufretteswithsummer

vegetabletartare●●................. 112

Roastedcauliflowerandchickpeas

withradishes,mintand

almondsauce●●●................... 132

Smokyeggplantandcapsicum

dipwithpitabread●●.............. 66

Zucchiniandhaloumiskewers

with mint dressing●●●............. 66

MEATANDPOULTRY

Cacio e pepe sausage rolls●...... 70

Chicken,asparagusand

lentilsalad●●............................. 133

Carrots,almonds,ricotta

andsopressa●●........................ 135

Chilliconcarne●●......................... 67

Duck-liver

parfait●...................................... 169

Gnoccofritto●................................. 69

Grilledsteakwithricenoodles,

limeandVietnamese

mint●●.......................................... 68

Milkbunswithsticky

roastpork....................................... 114

Pastrytwistswith’nduja

andpecorino................................ 116

Porkrellenos●................................ 107

Vermicellinoodlesaladwith

beef,herbsandbean

sprouts●●................................... 132

SEAFOOD

Grilledoctopuswithheirloom

tomatoesanddill●●.................. 70

Scampiwithgreenmango

andfriedshallots●..................... 117

Wholefishwithsour-orange

glaze●.......................................... 104

Tostadawithachiotegrilled

albacore●.................................. 109

DRINKS

BananaRefashioned●●●.......... 128

Benny’sMargarita●●................. 108

CeriseRoyale●●........................... 112

A DayintheSheds●●●............. 128

Fronds●●●.................................... 126

Icedblackberry

horchata●●●............................. 124

Lemon-myrtle soda●●.................. 117

Rosado●●●................................... 108

SakeSnowCone●●●................. 127

Spanish-melonpunch●●●.......... 114

SpicedLimoncelloIced

Tea●●●....................................... 118

SunsetNegroni●●....................... 116

Sweet-stallMemories●●●....... 125

Tepache Toreador●●●............... 108

DESSERTSANDSWEETS

Fruit-saladpunch●●●................... 71

Grilledpineapplewith

pineapplegranita●●............... 109

Saltedcaramelmacadamia

ice-cream sandwiches●●....... 118

SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD

Recipe index

Fare exchange

250 mltawnyport

4 goldenshallots, sliced

½ garlicclove

Leavesof2 thyme sprigs

5 peppercorns

290 gmducklivers,cleaned,

sinewsremoved,brought

to room temperature

2 eggs,atroomtemperature

150 gmclarifiedbutter

(ghee),melted

125 gmbutter,melted

20 mlCognac

Toastedbrioche,toserve

CUMBERLANDJELLY

2 oranges,rindpeeled

andfinelydiced

2 lemons,rindpeeled

andfinelydiced

250 mltawnyport

2 shallots,finelydiced

2 tspmustardpowder

2 tspgingerpowder

500 gmredcurrantjelly

Agaragarpowder

WALNUTBUTTER

250 gmunsalted butter

1 tbspoil

10 gmfinelychopped

pickled walnuts (see note)

1 Preheatovento120°C.

Combineport,shallot,garlic,

thymeandpeppercornsin a

saucepanovermedium-high

heatandreduceuntilsyrupy

(5-10minutes).Cool.

2 Puréelivers,portreduction,

eggsanda largepinchofsaltin

a foodprocessoruntilsmooth.

Addbuttersandprocessto

combine.Passmixturethrough

a fine-meshsieve,thenpour

intoa 32cmterrinemould,cover

andplacein a roastingpan.Fill

roastingpanhalfwaywithboiling

waterandbakeuntilparfaitis

setbutstillwitha wobbleand

internaltemperatureis 64°C

(45minutesto1 hour).Cool,

thenrefrigerateuntilrequired.

3 ForCumberlandjelly,place

citrusrindin a saucepanofcold

water,bringtotheboiland

blanchthreetimes(seecook’s

notesp168),thensetaside.

Juicecitrusandstrain,then

combine strained juice with

remainingingredients(except

agaragar)ina smallsaucepan

andsimmerovermedium-high

heatuntilreducedbyhalf

(15-20minutes).Weighliquid

andadd1gmagaragarfor

every100gmliquid.Returnpan

toheat,bringbacktoa simmer,

whisktocombine,thenleave

tocoolandset(overnight).

Cumberlandjellywillkeep

refrigeratedforupto1 month.

4 Forwalnutbutter,beatbutter

in anelectricmixeruntilpale.

Seasonwithsalttotaste, then

addoilandwalnuts.

5 BeatCognacintoparfaitand

seasontotaste,thenshape

intoquenelleswitha warm

spoonandplaceonplateswith

spoonfulsofjelly.Pipewalnut

butterwitha pipingbagfitted

witha 1cmstarnozzleonto

plates,andseasontotaste.

Servewithbriochetoast.

NotePickledwalnutsare

available from delicatessens.●

Duck-liverparfait

SERVES8 // PREPTIME 30 MINS

// COOK1 HR(PLUSCOOLING,SETTING)

Startthisrecipea dayahead.

LeRebelle, 676 BeaufortSt,

MountLawley,WA,

(08) 6161 3100

RECIPE

LIAM

ATKINSON.

PHOTOGRAPHY

WILL

HORNER.

STYLING

JERRIE-JOY REDMAN-LLOYD.

FOOD PREPARATION LISA FEATHERBY. ALL PROPS STYLIST’S OWN.

GOURMET TRAVELLER 169