Australian_House_&_Garden_2016_11

NO-YEAST SCHIACCIATA

WITH POTATO, FONTINA

& ROSEMARY

Prep: 20mins. Cooking: 15 mins.

Serves 4.

270g self-raising flour

2 tsp finely chopped rosemary

2 tsp finely chopped thyme

70ml extra-virgin olive oil

1 clove garlic, finely chopped

Finely grated zest of 1 lemon

2 small desiree potatoes, thinly

sliced on a mandolin

100g fontina, thickly sliced

1 Preheat oven to220 ̊C (200 ̊Cfan) and

place a baking tray on top rack of oven

to heat.

2 Place flour, half the rosemary, half the

thyme and 1 tsp sea salt in a food processor

and process to combine. Add 1½ tbsp

oil and 160ml water and process to a

soft dough, adding a little extra water

if necessary. Turn onto a lightly floured

large piece of baking paper and roll out

to a rough 15x25cm oval.

3 Combine remaining oil, rosemary and

thyme in a small bowl, add garlic and

lemon zest; season to taste. Brush over

dough, then arrange potato on top,

overlapping slices slightly. Scatter with

fontina, drizzle with a little extra oil mixture

and season to taste. Carefully slide onto

heated baking tray and bake until golden

brown and bubbling, about 10-15mins.

Serve hot, drizzled with remaining herb oil.

STICKY PORK SKEWERS

WITH NASHI SLAW

Prep: 30 mins. Cooking: 6 mins +

15 mins marinating. Serves 4.

2 tbsp Chinese roasted chilli paste

(available from select Asian grocers)

2 tbsp soy sauce

2 tbsp Shaoxing wine

2 tbsp white sugar

1 tbsp finely grated ginger

2 cloves garlic

800g pork fillet, cut into 3cm dice

6 spring onions, cut into 3cm lengths

Olive oil, for drizzling

Nashi slaw

300g finely sliced Chinese cabbage

½ nashi, thinly sliced and tossed in lemon

juice to prevent discoloration

3 spring onions

2 tbsp grapeseed oil

2 tbsp Chinkiang vinegar

1 tbsp soy sauce

2 tsp Chinese roasted chilli paste

1 To make pork skewers, place chilli paste,

soy sauce, Shaoxing wine, sugar, ginger

and garlic in a food processor and process

to a paste. Place in a bowl, add pork and

stand 15mins. Thread pork pieces onto

skewers, alternating with spring onion,

then drizzle with a little oil. Reserve

marinade for basting.

2 Heat a frypan or barbecue to medium-

high. Cook skewers, turning and basting

with remaining marinade occasionally, until

glazed and cooked through, about 5-6

minutes. Set aside.

3 To make nashi slaw, combine cabbage,

nashi and spring onion in a large bowl. In

a small bowl, combine oil, vinegar, soy

sauce and chilli paste. Drizzle dressing over

cabbage mixture, tossing to coat. Serve

with sticky pork skewers. >

CHARRED CORN & SPELT

WITH MISO DRESSING

Prep: 25 mins. Cooking: 30 mins.

Serves 8-10.

6 corn cobs

300g spelt

80g smoked almonds, coarsely chopped

2 cups (loosely packed) coriander,

coarsely chopped

3 small spring onions, thinly sliced

3 radishes, thinly sliced on a mandolin

Miso dressing

¼ cup (75g) shiro (white) miso

⅓ cup (80ml) brown rice vinegar

¼ cup (60ml) soy sauce

¼ cup (80ml) mild-flavoured

extra-virgin olive oil

1 Char-grill corn on a barbecue or grill pan

over medium heat, turning occasionally,

until charred and tender, about 15-25mins

(don’t worry if the corn chars unevenly).

Wrap in clean tea towels and set aside to

steam and cool.

2 Meanwhile, cook spelt in a large

saucepan of boiling water until tender,

20-30mins, then drain and spread on

a tray to dry and cool 30mins. Transfer

to a large bowl.

3 To make miso dressing, place all

ingredients in a bowl and whisk to combine.

Pour over spelt, reserving a small amount

to use just before serving. Season to taste,

toss to combine and set aside.

4 Cut kernels from corn cobs, then add to

spelt along with almonds and refrigerate

until required. Just before serving, season

to taste with more dressing if required. Add

coriander and spring onions, toss to

combine, then scatter with radish.

TIP If making the day before, double the

dressing quantities and dress with half

immediately, half before serving.

HG ENTERTAINING

166 | AUSTRALIAN HOUSE & GARDEN