recipes_Australia_Issue_130_May_2017

14 recipes+ MAY 2017

Ready, set, sharpen!

These meals are

definitely cutting edge

Know the score

+ SAFETY FIRST A sharp knife is

less dangerous than a blunt knife,

so make sure knives are sharpened

often. If you find it difficult to sharpen

them at home using a steel, ask your

butcher, or go to a professional knife

sharpener and have them sharpen

your knives for you.

+ STORE IT Keep large, sharp knives

out of kitchen drawers. They’re best

stored in a knife rack, where blades

are concealed, or out of harm’s way.

+ CLEAN IT After using knives, wash

separately in warm, soapy water and

dry well. Never place knives in the

kitchen sink covered with soapy water.

KNIFE

KNOW-HOW

Seafood Hotpot

SERVES 6 PREP 20 minutes

COOK 40 minutes COST $3.45 a serve

3 cleaned squid hoods

1 tablespoon vegetable or olive oil

1 onion, finely chopped

2 carrots, coarsely chopped

2 celery stalks, sliced

6 whole black peppercorns

2 dried bay leaves

3 sprigs thyme

2 litres (8 cups) boiling water

2 large fish stock cubes

2 x 400g cans diced tomatoes

1 teaspoon ground turmeric

400g mussel meat

200g salmon fillet, bones and skin

removed, cubed

2 tablespoons chopped flat-leaf parsley

1 Using a large, sharp knife, slit one side of

each squid hood lengthwise; open out flat

with inside facing up. Using the tip of the

knife, score surface, not quite through, in

a small diamond pattern. Cut squid hoods

into 3cm squares; blot dry on paper towel.

2 Heat oil in a saucepan over moderate

heat. Add onion, carrot, celery, peppercorns,

bay leaves and thyme; cook and stir for

8 minutes or until vegetables are slightly

caramelised. Stir in the boiling water and

crumbled stock cubes. Bring to the boil.

Reduce heat; simmer, uncovered, for

15 minutes or until reduced slightly. Remove

from heat. Cool slightly. Strain through

a fine sieve into a large heatproof bowl.

3 Place strained stock mixture in a clean

saucepan. Bring to the boil over moderately

high heat. Add the tomatoes and turmeric.

Reduce heat; simmer for 5 minutes

or until mixture thickens slightly.

Add the mussel meat and squid; simmer,

stirring occasionally, for 5 minutes until

squid curls. Add salmon; simmer for

3 minutes until salmon is cooked.

4 Serve hotpot sprinkled with parsley.

TOP TIP

Mussel meat is

usually black

mussels removed

from shells. It is

available from most

seafood outlets