Marie Claire Australia - 01.05.2018

180 marieclaire.com.au

CHARGRILLED CORN, KALE AND

QUINOA WITH SRIRACHA

SERVES –10

200g red quinoa

200g white quinoa

1 tsp salt

4 corn cobs

200g kale, stalks removed, shredded

200g roasted pepitas (pumpkin seeds),

plus 1 tbsp to garnish

2 limes, juiced

75ml olive oil

1

2 bunch coriander (cilantro) leaves, chopped

seeds of^12 pomegranate (optional)

HOMEMADE SRIRACHA SAUCE

250g fresh red chilli

400ml white vinegar

400g light brown sugar

1 Rinse the red and white quinoa in a fine-meshed

sieve. Pour 1 litre of water into a saucepan and add

the quinoa and salt. Bring to the boil, then reduce

the heat to medium and simmer for 12–15 minutes,

or until the quinoa has absorbed all the water and

is tender and flufy. 2 Chargrill the corn cobs on

a barbecue chargrill plate or in a chargrill pan

for 2–3 minutes on each side, or until the corn

is starting to blacken in places. Remove from the

heat, then cut the kernels from the cobs. 3 To make

the sriracha sauce, remove the stem and seeds from

the chillies, then place in a saucepan with 800ml of

water, the vinegar and the sugar. Bring to the boil,

then reduce the heat to low and simmer for about

1½ hours, stirring regularly. Remove from the heat

and use a food processor or a handheld blender to

blend the mixture to a smooth consistency, similar

to tomato sauce. 4 To assemble the salad, combine

the quinoa, chargrilled corn, kale, pepitas, lime

juice and oil in a large serving bowl. Spoon through

1½ tablespoons of the sriracha sauce, adding more

if you like it spicy. Season with sea salt, then

sprinkle over the extra pepitas, coriander

and pomegranate seeds, if using.

315g rock salt

1kg skinless ocean trout

1 fennel bulb, sliced

1 lemon, sliced

1.5 litres olive oil

SALAD

1 fennel bulb, sliced on a mandolin

6 radishes, sliced on a mandolin

1

2 lemon, juiced

2 oranges, peeled and segmented

2 pink grapefruits, peeled and

segmented

60g dill

PICKLED CUCUMBERS

2 tbsps salt

2 tbsps caster sugar

250ml white vinegar

3 Lebanese cucumbers,

sliced on a mandolin

MINTED LABNE

80g mint

250g labne or sheep’s milk yoghurt

1 tsp salt

VINAIGRETTE

60ml olive oil

60ml white wine vinegar

1 tsp fennel seeds, freshly ground

1 Prepare a brining solution by

combining the salt with 1 litre

of water in a saucepan. Bring to

the boil to dissolve the salt, then

set aside to cool completely.

Immerse the trout in the cold

brine for 12 minutes. 2 To make

the confit, place the fennel and

lemon slices in a large roasting

tray big enough to hold the fish.

Cover with the oil and place over

a very low heat. When the oil

reaches 50°C when tested with

a sugar thermometer, immerse

the fish in the oil, remove from

the heat and leave for 10–12

minutes to confit. 3 Prepare the

salad by placing the fennel and

radish slices in a bowl and cover

with water and the lemon juice.

4 To make the pickled

cucumbers, set a saucepan

over low heat and add the salt,

sugar and vinegar, stirring until

the sugar has dissolved. Place

the cucumber slices in a bowl

and pour over the warm pickling

liquid. Allow to stand for 15

minutes, then drain. 5 To

prepare the minted labne,

combine the mint and 60ml

(¼ cup) of water in a high-speed

blender and blend until smooth.

Put the labne in a bowl and mix

in the mint paste and salt until

combined. 6 To make the

vinaigrette, whisk together

all the ingredients in a small

bowl and season to taste.

7 When you are ready to serve,

drain the fennel and radish.

Build the salad by layering up

the citrus segments, fennel,

radish and dill, then drizzle

over the vinaigrette. Remove

the fish from the oil and drain

on some paper towel before

placing on a serving platter.

Top with the salad and serve

with the minted labne and

pickled cucumbers.

This is an edited extract

from Feasting by Amanda

Ruben (Hardie Grant

Books, $49.99), available

in stores nationally.

CONFIT OCEAN TROUT WITH PICKLED

CUCUMBER AND MINTED LABNE

SERVES 6–