Australian_Gourmet_Traveller_May_2017

176 GOURMETTRAVELLER.COM.AU

COOK’S

NOTES

GUIDE TO SYMBOLS

SSIMPLEGGLUTEN-FREE

VVEGETARIAN

A CAN BE PREPARED AHEAD

SOUPS STARTERS

SNACKS AND SIDES

Aged goat’s cheese and toasted

walnut bread..................................... 120

Aloo parathaV....................................... 96

Avocado and kiwi saladSGV.......104

Beetroot salad with sweet and

sour dressingSGV.......................... 116

Bruschetta with ’nduja and

mozzarellaS........................................ 42

Chicken livers, sourdough

and onionsS......................................101

Chickpea,pumpkin and

cavolo nero soupS......................... 116

Chongqingnoodles............................. 45

Feta and greens gözlemeV............ 95

Five-cheese and ham

triple-decker toastieS.................. 38

HasselbackpotatoesSG.................. 118

KhachapuriSV....................................... 92

Kitchener bunsV...................................32

Liguriancheese focacciaSV.......... 92

Matcha noodles with miso

broth and soft eggV...................... 86

Matcha noodles with miso

broth and soft eggV...................... 86

Misonoodle soup with

mushrooms and gingerSV......... 38

Mushroom riceV...................................32

’Nduja and mascarpone

pizzaS.................................................... 42

’Nduja fried eggsS.............................. 42

Pork, pasta and bean soupA.......110

Potato salad and horseradish

creamSGV.........................................100

Pumpkin galette with blue

cheese and thymeV...................... 34

Pumpkin pilaf with ricotta

and pepitasS....................................... 41

Ricebowls with matcha and

roast troutS........................................ 85

SauerkrautSVA....................................110

Stuffed bread from Vis..................... 112

Tarte flambéeSV.................................. 96

White baccalàSGA.............................. 111

MEAT AND POULTRY

Braised chicken with

mushroomsSG................................. 118

Braised white beans with

chorizo and silverbeetS................ 41

Duckwith sauerkrautS....................110

Lambwith orzo and olivesS........... 41

PekaG........................................................ 112

Pork skepasti........................................... 92

Pappardelle with osso buco

ragùS.......................................................32

Roast chicken thighs with

green polentaS................................. 38

Salamiand fennel pizza

with burrata......................................... 95

SEAFOOD

Crumbed flathead with

crunchy slawS................................... 38

Grilledfish with green olive

and pistachio nutsSG..................101

Grilledoysters with tapiocaSG......101

Kingprawns and brown

butterSG............................................104

Scampiin garlic, white wine

and tomatoS....................................108

Steamed clam linguine with

’ndujaS.................................................. 42

DESSERTS AND SWEETS

Caramelised pears with honey and

fennel seedsSGV.............................. 41

Darkchocolate-matcha

trufflesSGVA...................................... 86

Gingerwaffles with matcha

ice-creamV......................................... 86

Matcha crackle

cookiesSVA..................................... 85

Matcha doughnuts............................... 85

Matcha layer cake with white

chocolate creamV........................... 86

Pear, honey and ginger

puddingSV........................................ 120

Pear strudelV........................................ 113

Skillet apple pieSV............................ 178

Soft meringue with ice-cream

and kelp oilV...................................104

DRINKS

Champagne CrustasSGV............... 116

Crimson MainsailSGV....................... 24

101

PHOTOGRAPHY BEN DEARNLEY.. GLUTEN-FREE ADVICE ACCREDITED DIETITIAN & NURTRITIONIST NICOLE SALIBA (EAT-SENSE.COM.AU)

MEASURES & EQUIPMENT

*All cup and spoon measures are

level and based on Australian

metric measures.

*Eggs have an average weight of

59gm unless otherwise specified.

*Fruit and vegetables are washed, peeled and
medium-sized unless otherwise specified.

*Oven temperatures are for conventional ovens
and need to be adjusted for fan-forced ovens.

*Pans are medium-sized and heavy-based; cake
tins are stainless steel, unless otherwise specified.
COOKING TIPS

*When seasoning food to taste, we use sea salt and
freshly ground pepper unless otherwise specified.

*To blanch an ingredient, cook it briefly in boiling
water, then drain it. To refresh it, plunge it in
plenty of iced water (this stops the cooking
process), then drain it.

*We recommend using free-range eggs, chicken
and pork. We use female pork for preference.

*To dry-roast spices, cook the spices in a dry
pan, stirring continuously over medium-high
heat until they’re fragrant. The cooking time
varies depending on the spices used.

*RSPCA Australia’s recommendations for killing

crustaceans humanely are to first render the

animals insensible by placing them in the freezer

(under 4C – signs of insensibility are when the

tail or outer mouth parts can be moved without

resistance); crustaceans must then be killed

quickly by cutting through the centreline of the

head and thorax with a knife. For crabs, insert

a knife into the head. This splitting and spiking

destroys the nerve centres of the animal.

*All herbs are fresh, and both leaves and tender

stems are used, unless otherwise specified.

*Non-reactive bowls are made from glass,

ceramic or plastic. Use them in preference to

metal bowls when marinating to prevent the

acid in marinades reacting with metal and

imparting a metallic taste.

*Eggwash is lightly beaten egg unless otherwise

specified, used for glazing or sealing.

*Sugar syrup is made of equal parts caster sugar

and water, unless otherwise specified. Bring the

mixture to the boil to dissolve the sugar, remove

it from the heat and cool it before use.

*Acidulated water is a mixture of water and lemon

juice; it prevents discolouration.

*To sterilise jars and lids, run them through the

hot rinse cycle in a dishwasher, or wash them

in hot soapy water, rinse well, place on a tray in

a cold oven and heat at 120C for 30 minutes.

*To blind bake, line a pastry-lined tart tin with

baking paper, then fill it with weights (ceramic

weights, rice and dried beans work best).

*To test whether marmalade, jam or jelly is at

setting point, you’ll need a chilled saucer (place

a couple in the freezer before you start cooking).

Remove the pan from the heat, spoon alittle

mixture onto the saucer and return it to the freezer

for 30 seconds, then draw your finger through

the mixture – it should leave a trail, indicating

that the mixture has reached setting point. If not,

cook for another few minutes before testing again.

If you prefer, use a sugar thermometer to

measure when the mixture reaches 105C; once

it does, you can begin testing for setting point.

*To clarify butter, cook it over low heat until the fat

and the milk solids separate. Strain off the clear

butter and discard the milk solids. You will lose

about 20 per cent of the volume in milk solids.

RECIPE INDEX