2019-09-01_Fairlady

thericebetweenservingbowls;

spoonthecurrytotheside.Top

withthepumpkinandhalved

eggs;sprinklewithsesameseeds.

NICETIP BothJapanesecurry

mixandfrozenedamame(soya

beansin thepod)areavailablefrom

Asiansupermarkets.

SWISSCHARD,

RICOTTAANDPORCINI

PHYLLOSTACKS

MAKES 4

Prep+ cooktime: 25 minutes

• 15gdriedporcinimushrooms


• ½ cup(80g)pinenuts


• 6 sheetsphyllopastry


• oliveoilspray


• ¾ cup(45g)finelygrated
  Parmesan


• 60gbutter


• 1 shallot(25g),choppedfinely


• 150goystermushrooms


• 750gSwisschard,trimmed,
  choppedcoarsely


• 1 cup(240g)freshricotta


• 2 tspfinelygratedlemonrind


• 2 tspdriedcurrants

1.Preheattheovento

180°C/160°Cfan.Linetwooven

trayswithbakingpaper.

2.Placetheporciniina heatproof

bowl;coverwithboilingwater.

3.Placehalfthepinenutson

anotheroventray;roastfor

5 minutesoruntilfragrant.Place

ina largebowl;cool.

4.Sprayonesheetof pastrywith

oil;topwitha secondpastrysheet,

spraywithoilthentopwitha

thirdsheet.Repeattomaketwo

stacks.Cuteachstackinhalf

lengthways;cuteachhalfinto

thirdstomake 12 pieces.Place

thepastrypiecesonthelined

trays.Coarselychoptheremaining

nuts; sprinkle the nuts and ¼ cup

of the Parmesan on four of the

pastry pieces.

5. Bake all the pastry squares for
   8 minutes or until browned.


6. Meanwhile, heat the butter
   in a large frying pan over medium-
   high heat; cook the shallot, oyster
   and drained porcini mushrooms,
   stirring, until browned. Add to
   the large bowl with the roasted
   pine nuts.


7. Cook the Swiss chard in the
   same pan until wilted slightly.
   Add to the mushroom mixture;
   stir in the ricotta, rind, currants
   and remaining Parmesan until just
   combined.Seasontotaste.
   8.Placefourof theplainpastry
   piecesonservingplates;topwith
   halftheSwisschardmixture.Top
   eachwithanotherplainpastry
   piece,remainingSwisschard
   mixturethenpinenutpastry
   pieces.Serveimmediately.
   9.Servewithcherrytomatosalad.

PANEER AND

VEGETABLE CURRY

SERVES 4

Prep + cook time: 30 minutes

• 2 tbsp peanut oil


• 1 brownonion(200g),slicedthinly


• 2 clovesgarlic,slicedthinly


• 4cm piece fresh ginger (20g),
  grated
  -^1 / 3 cup(100g)balticurrypaste


• 1 x 400g tin chickpeas, rinsed,
  drained


• 1 x 400gtindicedtomatoes


• ½ cup(125ml)water


• 400gpaneercheese


• 150g green beans, halved
  lengthways


• ¼ cup(60ml)cream


• ½ cup fresh coriander leaves

1. Heat half the oil in a large
   saucepan over high heat; cook the
   onion,garlicandginger,stirring,
   untiltheonionsoftens.Addthe
   currypaste;cook,stirring,for
   1 minuteoruntilfragrant.
   2.Addthechickpeas,tomatoes
   andwater;bringtotheboil.
   Reducetheheatandsimmer,
   covered,for5 minutes.
   3.Cutthecheeseinto3cmpieces.
   Heattheremainingoilina pan
   overmediumheat;cookthecheese,
   turning,untilbrowned.Remove
   fromthepan,cool
   thencrumbleit.
   4.Addthebeansand
   creamtothecurry;
   cookfor5 minutes
   oruntilthebeans
   aretender.Stirin
   halfthecheese;cook
   untilheatedthrough.
   Servesprinkled
   withthecoriander
   andtheremaining
   cheese.Accompany
   withwarmedchapati
   ornaanbread,if
   youlike.✤

NorthernIndia

is thehomeof

paneer,a fresh

cow’smilk

cheesesimilar

toricotta.You’d

usuallyfindit

nearthefeta

andhalloumiat

supermarkets;

eitherofthese

twocheesescan

replacepaneer,

buttheresults

maydiffer.

WHAT IS

PANEER

CHEESE?

TEXT: BAUERSYNDICATION.COM.AU/MAGAZINEFEATURES.CO.ZA; PHOTOGRAPHS: WILLIAM MEPPEM/BAUERSYNDICATION.COM.AU/MAGAZINEFEATURES.CO.ZA, ANÈL VAN DER MERWE

September 2019/Fairlady 107