(^11) // 22 cup (125ml) milk cup (125ml) milk
100g soft goat’s cheese, crumbled100g soft goat’s cheese, crumbled
1 egg1 egg
20g unsalted butter, melted, 20g unsalted butter, melted,
cooledcooled
Preheat oven grill to high.Preheat oven grill to high.
To make burnt onion dip, place onions To make burnt onion dip, place onions
on a baking tray and brush with 2 tbs oil. on a baking tray and brush with 2 tbs oil.
Grill onions, turning every 4-5 minutes, for Grill onions, turning every 4-5 minutes, for
15 minutes or until blackened. Sprinkle with 15 minutes or until blackened. Sprinkle with
sugar and drizzle with vinegar, then cover sugar and drizzle with vinegar, then cover
tray tightly with foil and set aside to cool.tray tightly with foil and set aside to cool.
When cool, transfer onion to a food When cool, transfer onion to a food
processor and pulse until finely chopped. processor and pulse until finely chopped.
Add the goat’s cheese and whiz to Add the goat’s cheese and whiz to
combine. Season, then set aside.combine. Season, then set aside.
Meanwhile, for the blinis, combine flours, Meanwhile, for the blinis, combine flours,
baking powder and sugar in a bowl. Make baking powder and sugar in a bowl. Make
a well in the centre, then add the milk, a well in the centre, then add the milk,
goat’s cheese, egg and butter. Season, goat’s cheese, egg and butter. Season,
and whisk until smooth.and whisk until smooth.
Heat a large non-stick frypan over Heat a large non-stick frypan over
medium heat. Working in batches, place medium heat. Working in batches, place
teaspoonfuls of batter into pan, spreading teaspoonfuls of batter into pan, spreading
out to small circles. Cook, turning halfway, out to small circles. Cook, turning halfway,
for 1-2 minutes or until golden and cooked for 1-2 minutes or until golden and cooked
through. Remove and cool on a wire rack. through. Remove and cool on a wire rack.
Repeat to make 30 blinis.Repeat to make 30 blinis.
Add remaining 2 tbs oil to frypan and Add remaining 2 tbs oil to frypan and
increase heat to medium-high. Add the increase heat to medium-high. Add the
chorizo and cook, stirring occasionally, chorizo and cook, stirring occasionally,
for 4-5 minutes or until crisp and golden. for 4-5 minutes or until crisp and golden.
Remove with a slotted spoon and set Remove with a slotted spoon and set
aside, reserving oil in pan. Add pickling aside, reserving oil in pan. Add pickling
onion to the frypan and cook, stirring onion to the frypan and cook, stirring
occasionally, for 2-3 minutes or until crisp.occasionally, for 2-3 minutes or until crisp.
Spread blinis with onion dip, then top Spread blinis with onion dip, then top
with crisp chorizo, onion and dill to serve.with crisp chorizo, onion and dill to serve.
CHICKEN LIVER PARFAIT WITH CHICKEN LIVER PARFAIT WITH
CAFE DE PARIS BUTTERCAFE DE PARIS BUTTER
SERVES 8-10 AS A STARTERSERVES 8-10 AS A STARTER
Begin this recipe 1 day ahead.Begin this recipe 1 day ahead.
1.2kg chicken livers, trimmed1.2kg chicken livers, trimmed
2 cups (500ml) milk, to soak2 cups (500ml) milk, to soak
50g unsalted butter, chopped, plus 100g 50g unsalted butter, chopped, plus 100g
extra butter, choppedextra butter, chopped
1 tbs olive oil1 tbs olive oil
2 garlic cloves, crushed2 garlic cloves, crushed
4 thyme sprigs, leaves picked4 thyme sprigs, leaves picked
2 red (Asian) eschalots, finely chopped2 red (Asian) eschalots, finely chopped
ROSÉ CHAMPAGNE & CHERRY ROSÉ CHAMPAGNE & CHERRY
GRANITA COCKTAILSGRANITA COCKTAILS
MAKES 1L (4 CUPS)MAKES 1L (4 CUPS)
Begin this recipe 1 day ahead.Begin this recipe 1 day ahead.
1 cup (220g) caster sugar1 cup (220g) caster sugar
250g frozen cherries250g frozen cherries
(^11) // 44 cinnamon quill cinnamon quill
1 tsp finely grated ginger1 tsp finely grated ginger
Rosé Champagne (substitute sparkling Rosé Champagne (substitute sparkling
rosé) and edible flowers (from rosé) and edible flowers (from
selected grocers), to serveselected grocers), to serve
Place sugar, cherries, cinnamon, ginger Place sugar, cherries, cinnamon, ginger
and and^11 // 22 cup (125ml) water in a saucepan cup (125ml) water in a saucepan
over medium heat. Cook, stirring over medium heat. Cook, stirring
constantly, for 4-5 minutes or until sugar constantly, for 4-5 minutes or until sugar
dissolves. Bring to the boil, then set aside dissolves. Bring to the boil, then set aside
to cool slightly. Transfer to a blender and to cool slightly. Transfer to a blender and
whiz until smooth. Strain through a fine whiz until smooth. Strain through a fine
sieve into a bowl. Add 1L (4 cups) water sieve into a bowl. Add 1L (4 cups) water
and whisk to combine. Transfer to a and whisk to combine. Transfer to a
shallow 1.2L (5-cup-capacity) tray and shallow 1.2L (5-cup-capacity) tray and
freeze overnight or until solid.freeze overnight or until solid.
The next day, using a fork, scrape the The next day, using a fork, scrape the
frozen cherry mixture to form ice crystals. frozen cherry mixture to form ice crystals.
Divide among bowls. Spoon into glasses Divide among bowls. Spoon into glasses
with Champagne and serve with flowers.with Champagne and serve with flowers.
CHORIZO & ONION CHORIZO & ONION
GOAT’S CHEESE BLINISGOAT’S CHEESE BLINIS
SERVES 10 AS A CANAPESERVES 10 AS A CANAPE
The blinis and onion dip can be made The blinis and onion dip can be made
1 day ahead. Keep, covered, in the 1 day ahead. Keep, covered, in the
refrigerator until needed.refrigerator until needed.
2 onions, peeled, halved2 onions, peeled, halved
(^11) // 33 cup (80ml) olive oil cup (80ml) olive oil
2 tsp caster sugar2 tsp caster sugar
2 tsp white wine vinegar2 tsp white wine vinegar
50g soft goat’s cheese50g soft goat’s cheese
2 pickling onions, thinly sliced2 pickling onions, thinly sliced
100g dried chorizo, casing removed, 100g dried chorizo, casing removed,
finely choppedfinely chopped
Dill sprigs, to serveDill sprigs, to serve
GOAT’S CHEESE BLINISGOAT’S CHEESE BLINIS
(^11) // 22 cup (60g) buckwheat flour (from cup (60g) buckwheat flour (from
health food shops and selected health food shops and selected
supermarkets)supermarkets)
(^11) // 44 cup (35g) plain flour cup (35g) plain flour
(^11) // 22 tsp baking powder tsp baking powder
1 tsp caster sugar1 tsp caster sugar
(^11) // 44 cup (60ml) thickened cream cup (60ml) thickened cream
(^11) // 33 cup (80ml) sparkling white wine cup (80ml) sparkling white wine
or white wineor white wine
Chopped chives and thinly sliced Chopped chives and thinly sliced
toasted baguette, to servetoasted baguette, to serve
CAFE DE PARIS BUTTERCAFE DE PARIS BUTTER
150g unsalted butter, chopped150g unsalted butter, chopped
1 red (Asian) eschalot, finely chopped1 red (Asian) eschalot, finely chopped
1 garlic clove, crushed1 garlic clove, crushed
3 tsp baby capers, rinsed, drained, 3 tsp baby capers, rinsed, drained,
finely choppedfinely chopped
3 anchovy fillets in oil, drained, 3 anchovy fillets in oil, drained,
finely choppedfinely chopped
1 tbs each finely chopped flat-leaf 1 tbs each finely chopped flat-leaf
parsley leaves and chivesparsley leaves and chives
1 tbs Dijon mustard1 tbs Dijon mustard
1 tsp curry powder1 tsp curry powder
Finely grated zest of Finely grated zest of^11 // 22 a lemon a lemon
To make the parfait, place livers in a bowl To make the parfait, place livers in a bowl
and add milk, adding a little more, if and add milk, adding a little more, if
needed, to cover. Chill overnight to soak.needed, to cover. Chill overnight to soak.
The next day, drain the livers, discarding The next day, drain the livers, discarding
milk. Place 50g butter and oil in a large milk. Place 50g butter and oil in a large
frypan over medium heat, swirling to melt. frypan over medium heat, swirling to melt.
Add livers and cook, turning halfway, for Add livers and cook, turning halfway, for
5-7 minutes or until golden but still pink in 5-7 minutes or until golden but still pink in
the centre. Set aside to rest for 10 minutes. the centre. Set aside to rest for 10 minutes.
Add garlic, thyme and eschalot to the Add garlic, thyme and eschalot to the
same frypan and place over medium heat. same frypan and place over medium heat.
Cook, stirring occasionally, for 3 minutes or Cook, stirring occasionally, for 3 minutes or
until soft, then increase heat to high and until soft, then increase heat to high and
add cream and wine. Cook, stirring, for add cream and wine. Cook, stirring, for
2 minutes or until reduced slightly. Transfer 2 minutes or until reduced slightly. Transfer
to a food processor with livers and extra to a food processor with livers and extra
butter, and whiz until smooth. Pass through butter, and whiz until smooth. Pass through
a fine sieve, then divide between 2 x 500ml a fine sieve, then divide between 2 x 500ml
(2-cup-capacity) dishes. Smooth surface, (2-cup-capacity) dishes. Smooth surface,
then chill for 2 hours to firm up.then chill for 2 hours to firm up.
For cafe de Paris butter, melt the butter For cafe de Paris butter, melt the butter
in a saucepan over medium heat until in a saucepan over medium heat until
foaming. Skim off any foam using a foaming. Skim off any foam using a
spoon, then pour through a sieve lined spoon, then pour through a sieve lined
with paper towel or a clean Chux into with paper towel or a clean Chux into
a large bowl (this will clarify the butter). a large bowl (this will clarify the butter).
Place in a pan over medium heat and add Place in a pan over medium heat and add
remaining ingredients. Simmer gently for remaining ingredients. Simmer gently for
2 minutes or until eschalot is softened, 2 minutes or until eschalot is softened,
then cool slightly. Pour over parfait, then then cool slightly. Pour over parfait, then
chill for 2 hours to set.chill for 2 hours to set.
Serve parfait with chopped chives and Serve parfait with chopped chives and
toasted baguette.toasted baguette.
delicious.com.au 83
ben green
(Ben Green)
#1