Marie Claire Australia - 01.06.2018

168168 marieclaire.com.au

PHOTOGRAPHY BY AMANDA PRIOR.

COCONUT HOTCAKES

WITH VANILLA BUTTER

SERVES 4

VANILLA BUTTER

100g butter

2 tsps vanilla bean paste

HOTCAKES

112 cups self-raising flour

365ml buttermilk

3 tbsps caster sugar

1 tbsp butter, melted

1

2 cup desiccated coconut

1 egg, lightly beaten

TO SERVE

1 cup coconut flakes

Maple syrup

1 For the vanilla butter, place

butter in a bowl and whip

with an electric beater until

pale. Add the vanilla bean

paste and mix through. Set

aside. 2 To prepare the

hotcakes, sift the flour into a

bowl and add the buttermilk,

caster sugar and butter. Beat

with a wooden spoon until

batter is smooth, then mix in

the desiccated coconut and

egg. 3 Heat a pan with a

little butter. Using ¼ cup of

hotcake mixture, cook one at

a time. Wait for the bubbles to

rise before flipping. 4 Serve

with some vanilla butter,

coconut flakes and syrup.

OCEAN TROUT

SERVES 2 OR 4

AS A STARTER

2 fennel bulbs, finely sliced

(^14) bunch dill, chopped
1 tbsp capers, drained
and rinsed
Juice of
1
2 lemon
112 tbsps olive oil
400g cured ocean trout

1. Place the sliced fennel,
   dill, capers, lemon juice
   and olive oil into a bowl
   and mix to combine.


2. To serve, arrange the
   ocean trout in a single
   layer on a round serving
   dish. Pile the fennel salad
   in the middle and serve.

NOTE

For a twist, swap

out cured trout for

smoked salmon and

serve it with some

crème fraîche

with horseradish

stirred through.