QUICHE ALSACIENNE
Prep: 20mins. Cooking: 1 hr 10 mins +
resting + standing. Serves 8.
300g speck, cut into lardons
2 onions, thinly sliced
6 eggs, plus 8 egg yolks extra
1 cup (250ml) pouring cream
250g crème fraîche
2 tbsp finely chopped flat-leaf parsley
½ tsp finely grated nutmeg
Pâte brisée
2 cups (300g) plain flour
150g cold butter, coarsely chopped
2-3 tbsp chilled sparkling mineral water1 Tomakepâte brisée, place flour, butter
and 1 tsp sea salt in a food processor and
process to a crumb. Add mineral water,
pulse until mixture comes together. Turn
out, knead lightly, wrap in plastic wrap and
refrigerate 2hrs.
2 Preheat oven to 180 ̊C (160 ̊C fan). Roll
out pastry on a lightly floured surface to
3mm thick. Use pastry to line a 27cm-
diameter, 5cm-deep tart tin, refrigerate
30mins. Trim edges, prick base all over,
then blind bake until light golden, 8-10mins.
Remove paper and weights and bake a
further 6-8mins or until crisp.
3 Meanwhile, heat a frypan over medium-
high heat. Add speck and cook, stirring
occasionally, for 3mins or until crisp;
remove and set aside. Add onion to same
pan and cook, stirring occasionally, until
very tender, about 4-5mins. Season to
taste then spread over base of pastry
case. Scatter speck over.
4 Reduce oven temperature to 150 ̊C
(130 ̊C fan). Place whole eggs and egg
yolks, cream, crème fraîche, parsley and
nutmeg in a bowl. Whisk to combine,
season to taste, then pour into pastry case.
Bake until light golden and just set with
a slight wobble in centre, about 35-40mins.
Remove from oven and stand 15mins
before serving.MISO ROAST MULLOWAY WITH
SESAME & SAUTÉED GREENS
Prep: 20 mins. Cooking: 15 mins.
Serves 4.
40g shiro (white) miso paste
1 tbsp soy sauce
1 tbsp mirin
1 tbsp finely grated ginger
50 ml grapeseed oil
2 tsp sesame oil
2 skinless mulloway fillets
(about 400g each)
Roasted sesame seeds, for sprinkling
1 bunch choy sum, coarsely chopped
1 bunch gai lan, coarsely chopped
3 spring onions, cut into rough 5cm
lengths, plus extra, thinly sliced, to serve
1 clove garlic, finely chopped,1 Preheat oven to 200 ̊C (180 ̊C fan).
Place miso, soy, mirin and half the ginger
in a small saucepan over medium-high
heat, stir until smooth and set aside.
2 Heat half of each oil in a large non-stick
frypan over medium-high heat. Add fish
and brown on both sides, 1-2mins. Transfer
to an oven tray lined with baking paper,
brush thickly with miso glaze (you won’t
need it all). Roast until cooked through,
4-5mins, then scatter generously with
sesame seeds.
3 Meanwhile, heat remaining oils in a large
frypan over medium-high heat. Add choy
sum, gai lan and spring onion and stir-fry
until just wilted, 2-3mins. Add garlic
and remaining ginger and stir-fry until
fragrant, 30secs. Toss any remaining
miso mixture through and serve greens
with roast mulloway.PEACH COBBLER
Prep: 30 mins. Cooking: 45 time.
Serves 6-8.
Softened butter, for brushing
1.5kg yellow peaches (about 8), halved,
stones removed, cut into wedges
2 tbsp caster sugar
1 tsp cornflour
White sugar, for dusting
Ice-cream or thickened cream, to serve
Crust
2 cups (300g) plain flour
½ cup (110g) caster sugar
2 tsp baking powder
150g cold unsalted butter, finely chopped
200ml milk1 To make crust, sift flour, sugar, baking
powder, cardamom and ½ tsp salt into
a bowl. Add butter and rub in with your
fingertips until mixture resembles fine
crumbs, about 5mins. Add milk, mix to
combine, then gently knead until mixture
comes together.
2 Preheat oven to 180 ̊C (160 ̊C fan). Brush
a 1.5L ovenproof dish with butter. Place
peaches, sugar and cornflour in a bowl,
stir to coat then spoon into ovenproof dish.
Form heaped tablespoons of cardamom
dough into rough balls and arrange over
peaches, dust with sugar and bake until
golden and bubbling, 35-45mins. Serve
hot with cream or ice-cream. #HGENTERTAINING
168 | AUSTRALIAN HOUSE & GARDEN
Peach cobbler recipe by Rodney Dunn. Photograph by William Meppem (background).