BORLOTTI & GREEN BEAN SALAD
SERVES 6 AS A SIDE250g fresh shelled borlotti beans
(substitute 250g dried borlotti beans,
soaked overnight, drained)(^1) / 2 onion, peeled, halved
(^1) / 2 carrot, halved
1 celery stalk, trimmed, halved
1 bay leaf
100ml extra virgin olive oil
500ggreen beans, trimmed
16 white anchovy fillets in oil, drained
(^3) / 4 cup (60g) shaved parmesan
Mint leaves, to serve
ESCHALOT & RED WINE VINEGAR DRESSING
(^1) / 4 eschalot, finely chopped
(^1) / 4 cup(60ml)redwinevinegar
(^1) / 2 tsp Dijon mustard
100ml extra virgin olive oil
Placeborlottibeansinasaucepanand
coverwith4cmcoldwater.Addonion,
carrot,celery,bayleaf,oiland1^1 / 2 tbs salt
flakes,andplaceoverhighheat.Bringto
theboil,thenreducetoasimmerandcook
for30-45minutesoruntilbeansaretender
(cooking time will vary depending on bean
type). Remove from heat, stand for
15minutestocool,thendrain.Discard
onion,carrot,celeryandbayleaf.
Meanwhile, cook green beans in a large
saucepan of boiling salted water for
2minutesoruntiljusttender.Drain
andspreadoveratraytocool.
Forthe dressing, combine eschalot,
vinegarand1tspsaltflakesinabowl
andstandfor15minutestoinfuse.
Addmustard,thengraduallywhiskinoil
inasteadystreamuntilwellcombined.
Transferbeans, anchovies and three-
quarters each dressing and parmesan to a
serving bowl and toss to combine. Scatter
with mint and remaining parmesan, and
drizzle with remaining dressing to serve.
CORN, CRAB & BASIL LINGUINE
SERVES 6
6corncobs,husksremoved
(^1) / 2 cup(125ml)extravirginoliveoil
70g unsalted butter, chopped
1 onion, finely chopped
500gdried linguine
3garliccloves,crushed
2 small red chillies, thinly sliced
6 basilsprigs,leavespicked
500gcookedspannercrabmeat(from
about 3 crabs – substitute thawed
frozen pre-cooked meat)
Juice of^1 / 2 a lemon
Cut kernels from cobs, leaving base of
kernelsattachedtocob.Scrapeliquid
fromcobsintoabowlbyrunningtheback
ofaknifefromtoptobottomagainstcob.
Addhalfkernelstocornliquidandset
aside. Place remaining kernels in a second
bowl and set aside.
Heat2tbsoiland50gbutterinalarge
frypanovermediumheat.Addonionand
cook for 6 minutes or until softened but
notcoloured.Addcornliquidmixtureand
enoughwatertofillpantoadepthof2cm.
Bringtoasimmerandcook,stirring,for
10-12minutesoruntilmostoftheliquid
isevaporated.Transfertoablender and
whiz until smooth. Set aside.
Cookpastainalargesaucepanof
boiling salted water according to packet
instructions. Add remaining kernels in last
2 minutes of pasta cooking time. Drain,
reserving^1 / 2 cup(125ml)pastawater.
Meanwhile,heat remaining^1 / 3 cup
(80ml) oil in a frypan over medium-high
heat.Addgarlicandchilli,andcook,
stirring,for2minutesoruntilsoftened.Stir
throughhalfbasil.Increaseheattohigh,
add pasta mixture, reserved pasta water,
corn puree and remaining 20g butter, and
toss until combined. Fold through crab
and lemon juice. Scatter with ground black
pepper and remaining basil to serve.
BLACKENEDGRAPES WITH
PANCETTA QUAILS
SERVES 8
8 quails
4 garlic cloves, crushed
10 thyme sprigs, leaves picked,
plus extra thyme tips to serve
2 tbs extra virgin olive oil,
plusextra to serve
2 tbs dessert wine
(^1) / 3 cup (80ml) white wine
24 thin slices flat pancetta
(substitute streaky bacon)
500gredgrapes,cutintoclusters
2 tbs balsamic vinegar
Using kitchen scissors, remove backbone
fromquails.Withasharpknife,remove
the breast bone, without cutting through
breast. Gently pull out ribs and wishbone,
leaving leg and wing bones intact. Transfer
quails to a large zip-lock bag with garlic, oil,
thyme, wines and 1 tsp each salt flakes and
ground black pepper. Seal, massage until
combinedand chill for 1 hour.
Lay 3 pancetta slices slightly overlapping
onachoppingboardandplace1quail,
breast-side down, on top. Roll up to wrap
quail in pancetta. Transfer to a tray and
repeat with remaining pancetta and quail.
Heatacharcoalbarbecuetomedium-
lowheat(alternatively,useagasbarbecue
or chargrill pan). Grill quail, breast-side
down,for3-4minutesoruntilgolden.Turn
andgrill,covered,forafurther6minutes
or until just cooked through. Transfer to
atray,coverandrestfor5minutes.
Meanwhile,heatafrypanoverhighheat.
Addgrapesandcookfor1-2minuteseach
side or until blackened. Remove from heat
anddrizzle with balsamic vinegar and
(^1) / 2 tsp salt flakes.
Arrangequails on a serving platter
and scatter with grapes and extra
thyme tips. Drizzle with extra oil to serve.
APPLE & BUTTERSCOTCH PUDDING
SERVES 6-
You will need a sugar thermometer.
11 / 2 cups (375ml) milk
720ml thickened cream
1 vanilla bean, halved, seeds scraped
(^3) / 4 cup (170g) brown sugar
4 egg yolks, plus 1 whole egg
12g cornflour
300g white chocolate
1 rosemary sprig, leaves
picked, chopped
80gunsalted butter, chopped
6 Pink Lady apples peeled,
cores removed, cut into 4cm pieces
80g caster sugar
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HAND PICKED.