Australian_House_&_Garden_2017_02

HGENTERTAINING

PINK SNAPPER CRUDO

WITH FENNEL, POMEGRANATE

& MINT

Prep: 5 mins. Serves 4.
400g skinless sashimi-grade pink

snapper fillets, well-chilled, thinly

sliced across the grain

⅓ cup (80ml) extra-virgin olive oil
Juice of 1 lemon, plus extra wedges

to serve
2 baby fennel bulbs, shaved

on a mandolin
¼ red onion, thinly sliced

Seeds of ½ pomegranate
1 cup coarsely chopped mint

1 Arrange snapper slices on a plate,
cover with plastic wrap and refrigerate
until needed.
2 Whisk oil and lemon juice in a bowl
andseason to taste. Add fennel, onion,
pomegranate seeds and mint, toss
to combine, then scatter over pink
snapper. Serve with lemon wedges.

GOES WITH2016 Jim Barry ‘The Lodge
Hill’Riesling, $24.Full of character with
long, sweet-lemon flavours.

CHERMOULA PRAWNS

Prep: 30 mins. Cooking: 10 mins.

Serves 4.

16 raw king prawns, cleaned

and butterflied

Lemon wedges, to serve

Chermoula

2 tsp cumin seeds, crushed

4 cloves garlic, crushed

1 preserved lemon, flesh and

pith discarded, rind rinsed

and finely chopped

2 cups loosely packed coriander,

coarsely chopped

Juice of 2 lemons

360ml mild-flavoured olive oil

1 To make chermoula, place cumin, garlic

andpreserved lemon in a mortar and

pestle and pound to a smooth paste.

Add coriander and pound to a paste. Stir

in lemon juice and oil, season to taste and

refrigerate until required.

2 Barbecue prawns flesh-side up until

justcooked through and shell is charred,

3-4 mins; turn and cook until just golden,

1-2mins. Top prawns with chermoula

and serve with lemon wedges.

GOES WITH2016 Bremerton Special

ReleaseVermentino, $24.Bright, fruity

and zesty with zippy acidity.

PANZANELLA

Prep: 15 mins. Cooking: 25 mins +

cooling + standing. Serves 6.

3 red capsicums

Olive oil, for drizzling

650g mixed baby tomatoes, large ones

quartered, smaller ones halved

2 oxheart tomatoes, coarsely chopped

½ tsp caster sugar

300g day-old sourdough bread,

crust removed, coarsely torn

100ml extra-virgin olive oil

¼ cup (60ml) aged red-wine vinegar

½ small red onion, thinly sliced

1 clove garlic, finely chopped

⅔ cup loosely packed basil leaves

1 Preheat oven to 200 ̊C (180 ̊C fan).

Placecapsicum in a roasting pan, drizzle

with a little olive oil and roast, turning

occasionally, until browned and skin

blisters, 20-25 mins. Transfer to a bowl,

cover with plastic wrap and stand 20mins

to steam. Peel, discarding skin and cores,

then tear into coarse pieces. Set aside.

2 Meanwhile, combine tomatoes and

sugarin a large bowl, season to taste

and stand until juicy, about 25-30mins.

Add bread, extra-virgin olive oil, vinegar,

onion and garlic. Toss to combine and

stand a further 30mins. Add roasted

capsicum and basil, toss to combine,

adjust seasoning to taste and serve.

GOES WITH2015 Hardys HRB D557

PinotNoir, $35.Supple, berry-infused

palate with gentle spice.