SALAMI, PROVOLONE &
MASCARPONE SCHIACCIATA
Prep: 30 mins. Cooking: 30 mins +
resting + proving. Serves 4–6
3 cloves garlic, thinly sliced on a mandolin
50ml extra-virgin olive oil
1 small red chilli, thinly sliced
100g mascarpone, at room temperature
Finely grated zest of 1 lemon
¼ cup loosely packed fresh oregano
80g thinly sliced hot salami, coarsely torn
8 0g provolone piccante, thinly sliced
and coarsely torn
Olive oil dough
3 cups (450g) unbleached strong flour
1 sachet (7g) dried yeast
2 tbsp extra-virgin olive oil1 To make dough, place flour, yeast and
3 tsp sea salt in the bowl of an electric
mixer. Using dough-hook attachment,
mix at low speed to combine. Add oil and
280ml chilled water and knead at medium
speed until smooth (dough will be sticky
and wet but become less so with kneading).
Increase speed to high and knead a further
1min. Rest 5 mins, then repeat process twice.
Transfer to a lightly oiled bowl, cover with
plastic wrap and stand at room temperature
until doubled in size, 40-50 mins.
2 Preheat oven to 190°C (17 0 °C fan). Place
half the garlic in a small saucepan with oil
and chilli; stir over low-medium heat until
garlic is just starting to colour, 1-2 mins.
Remove from heat, season and set aside.
3 On a lightly floured surface, roll dough to
1cm-thick oval and place on an oven tray
lined with baking paper. Press all over with
your fingertips to form dimples, then spread
mascarpone over and season. Stand,
uncovered, until slightly risen, 15-20 mins.
4 Scatter with lemon zest, remaining garlic
and half the oregano; top with salami and
provolone. Drizzle with a little garlic
and chilli oil, then bake until golden
brown and cooked through, 25-30 mins
(turn tray halfway). Serve warm with
remaining oregano and garlic and chilli oil.PARIS MASH
Prep: 20 mins. Cooking: 30 mins.
Serves 6
1.5kg even-sized potatoes such as dutch
cream, nicola or desiree, skin on, washed
150ml milk
250ml pouring cream
200g butter, at room temperature
1 Cook potatoes in a large saucepan
ofsimmering salted water until tender,
25-30 mins, then drain. Peel while still
warm and pass through a mouli or potato
ricer into a large non-stick sauté pan.
2 Meanwhile, place milk and cream in a
saucepanover medium heat. Bring almost
to the boil, then remove from heat.
3 Stir potatoes over low heat for 1 min.
Addcream mixture and butter in batches,
beating with a wooden spoon until mash
is smooth and fluffy. Season to taste with
sea salt and freshly ground white pepper.
4 Serve mash immediately or cover closely
withbaking paper to keep warm and
prevent a skin forming. To reheat, add a
little hot milk and beat constantly with
a wooden spoon until heated through.
GREEN BEANS WITH BROWN
BUTTER & ALMONDS
Prep: 10 mins. Cooking: 10 mins.
Serves 6
600g green beans, trimmed
80g butter, coarsely chopped
50g raw almonds, roasted,
coarsely chopped
2 cloves garlic, finely chopped
Finely grated zest of 2 lemons
1 Blanch beans until just tender, 2-3 mins.
Drain and keep warm.
2 Heat a frypan over medium-high heat,
addbutter and cook until golden, 3-4 mins.
Add almonds and cook, stirring, until
golden, a further 1 min. Add garlic, lemon
zest and beans, season to taste and toss
to coat. Serve warm.
CHOCOLATE RUM & RAISIN
STEAMED PUDDING
Prep: 30 mins. Cooking: 3 hrs +
standing. Serves 8
150ml dark rum
6 0g raisins
1 cup (220g) caster sugar
1 80g softened butter
3 eggs
180g plain flour, sieved
1½ tsp baking powder
1 00g dark chocolate (70% cocoa), chopped
Cinnamon custard
6 egg yolks
150g caster sugar
450ml pouring cream
1½ cups (375ml) milk
2 cinnamon quills1 Warm rum in a small saucepan over
medium heat, add raisins, then remove
from heat, cover and stand for 20 mins.
2 Brush base of a 1.8L pudding bowl with
butter. Line base with a round of baking
paper, then butter and flour entire bowl.
3 Use an electric mixer to beat sugar and
butter until pale and fluffy. Add eggs one at
a time, beating well after each addition. Add
flour and baking powder, stir to combine, then
stir in chocolate and raisin mixture. Spoon
into prepared pudding bowl, cover with
buttered pleated baking paper and a sheet
of pleated foil; secure with string. Place
pudding bowl in a large saucepan and fill
with hot water to come halfway up sides of
bowl. Bring to the boil over high heat, reduce
heat to low, cover and simmer 2½-3 hrs.
4 To make custard, whisk yolks and sugar
in a bowl until sugar dissolves. Place cream,
milk and cinnamon in a saucepan over
medium heat, bring to the boil, then add to
egg yolks; whisk to combine. Return mixture
to saucepan and stir continuously until
the mixture coats the back of a spoon,
3-4 mins. Strain into a jug and serve warm.
5 Invert pudding onto a plate and serve hot
with cinnamon custard. #HG ENTERTAINING
136 | AUSTRALIAN HOUSE & GARDEN