Australian Gourmet Traveller - (11)November 2020 (1)

Selectionofbabyspringvegetables,

suchasheirloombabycarrots,

radishes,turnips,babycucumbers,

fingerfennelandasparagus, washed

withtopsandtailsintact

Crushedice,toserve

HOUSEMADECURD

½ rennettablet(consultpacket as

dosagesvary;seenote)

1 litre(4cups)full-cream

unhomogenisedmilk

750 ml(3cups)pouringcream

(35%milkfat)

160 gm plain yoghurt with active cultures

1 Forcurd,combinerennetwith70ml

coldwaterina sterile3-litrenon-reactive

liddedcontainer(seenote).Combine

milk,creamandyoghurtina saucepan,

andgentlystiroverlowheatuntil35°C

ona kitchenthermometer.Pourmilk

mixtureintorennetmixture,stirfor

3 minutes,thencoverwithlidandplace

in a sinkhalf-fullofwarmwaterat35°C

toincubate.Addhotwaterasnecessary

tomaintainthetemperatureat35°C.

2 After1 hour,checkthecurdhas

formedandsetbypressingtheback

ofyourfingeronthesurface;it should

notbreak,andthecurdshouldcome

away from the side of the container.

Springcruditéswithhouse-madecurd

SERVES4-6ASANAPPETISER//PREPTIME 45 MINS// COOK5 MINS(PLUSSETTING)

“Vegetablesforcruditéscanvaryaccordingtotheseasonandwhatis beston

theday,”saysMcConnell.Forthisrecipe,youwillneeda kitchenthermometer

and some cheesecloth. Start a day ahead to make the curd.Pictured p89

Cutcurdinto5cmcubesinsidethe

containerandsetasidefor 20 minutes.

Usinga slottedspoon,transfercurdto

a colanderlinedwithcheeseclothset

overa largebowl.Foldcheesecloth

overcurds,puta plateontoptolightly

press,andrefrigeratetoset(8hours

orovernight).Transfercurd,reserving

wheyseparately(seenote),toa bowl

andwhiskuntilsmooth.If it’stoothick

(it shouldbethetextureofthickyoghurt),

whiskina littlereservedwhey.Season

totastewithsaltandrefrigerateuntil

needed.Curdwillkeepfor3 days.

3 Cutvegetablesintohalvesorquarters

andarrangeovercrushediceina

servingbowl.Spoonfreshcurdintoa

smallerbowlandservewithcrudités.

NoteRennettabletsareavailablefrom

cheesemakingsuppliers.Whenmaking

thecurd,it’simportantthatallthe

equipmentandcontainersaresterilised

byplacingthemin boilingwaterfor

30 secondsandlefttodryona dish

drainer.Leftoverwheycanbeusedas

a starterformakingcheeseandyoghurt,

orinsmoothiesanddressings.

CocktailsuggestionPeachesand

Campari (see recipe p91).➤

10 gmkombu

½ loafrugbrød(Danishdarkrye bread,

seenote),1-2daysold

250 ml(1cup)vegetableoil

125 gmunsaltedsoftenedbutter

30 gm(1tbsp)gohandesuyo(seenote)

2 tbspfinelychoppedchives

2 dozenfreshlyshuckedoysters

Lemon wedges, to serve

1 Preheatovento150°C.Placekombu

ona bakingtray,andbakeuntilcrisp

(15minutes).Setasidetocool,then

grindtoa finepowderina spicegrinder.

2 Cutbreadinto6 x 3mm-thickslices,

thenhalvetomaketriangles.Heatoilin

a largefryingpanovermediumheatand

shallow-frybreadin batches,turningonce,

untilcrisp(1½minuteseachside);drain.

3 Tomakeseaweedbutter,combine

butter,gohandesuyo,kombupowderand

½tspseasaltflakesina bowl;mixwell.

4 Spreadseaweedbutterontotoasts.

Sprinklewithchivesandcrackedblack

peppertotaste,andservewithfreshly

shuckedoystersandlemonwedges.

NoteRugbrødis a Danishryebread

availablefromselectbakeries.Substitute

darkryesourdoughif unavailable.

Gohandesuyois a seasonedseaweed

pasteavailablefromJapanesegrocery

stores.WeusedMomoyabrand.

CocktailsuggestionChampagne

Gimlet (see recipe p91).

Rockoysterswith

seaweedbutteronrye

SERVES6 ASANAPPETISER // PREP TIME 10 MINS

// COOK 15 MINS

“Traditionallyservedwithcockles,

theiodineandumamiintheseaweed

worksreallywellwithsweetoysters,”

says McConnell.Pictured p88

ThispageIrishDogsMadras

tumblerfromWaterfordCrystal.

All other props stylist’s own.

92 GOURMET TRAVELLER