KINGFISH CARPACCIO
SERVES 6 AS A STARTERFinely grated zest and juice of
2 oranges
35g salt flakes
600g sashimi-grade kingfish fillet,
skinned, pinboned(^1) / 2 tsp fennel seeds
2 tbs white wine vinegar
340g (about 2 bunches) asparagus,
trimmed
2 tbs extra virgin olive oil
Micro chives (optional – substitute
finely chopped chives), to serve
Combine orange zest and salt flakes in
a bowl. Cover kingfish with salt mixture,
place in a non-reactive dish and chill
for 20 minutes to cure slightly.
To make the dressing, combine
orange juice, fennel seeds and vinegar
in a saucepan over high heat and cook,
swirling the pan occasionally, for
3 minutes or until reduced by half.
Transfer to a shallow bowl to cool.
Heat a chargrill pan or barbecue to
high heat. Toss asparagus in oil and grill,
turning occasionally, for 3-4 minutes or
until charred. Transfer to dressing and
toss to coat. Set aside for 5 minutes to
pickle slightly. Slice asparagus into
thirds on an angle.
Rinse kingfish under cold water and pat
dry with paper towel. Cut into 5mm-thick
slices. Divide asparagus among serving
plates and top with kingfish. Spoon over
dressing. Scatter with micro chives, if
using, and sprinkle with freshly ground
black pepper. Serve immediately.
STINGING NETTLE RISOTTO
SERVES 4
Wear rubber gloves when handling
stinging nettle before it is boiled
to avoid being stung.
7 cups (1.75L) vegetable stock
1 tbs extra virgin olive oil, plus
extra to serve
1 onion, finely chopped
11 / 2 cups (330g) arborio or carnaroli rice
2 tbs white wine
Finely grated zest of^1 / 2 a lemon
40g chilled unsalted butter, chopped
(^3) / 4 cup (60g) finely grated Grana
Padano (substitute parmesan),
plus extra to serve
Cracked pink peppercorns, to serve
STINGING NETTLE PUREE
2 cups (60g) firmly packed stinging
nettle leaves (from farmers’
markets or order from grocers
- substitute rocket leaves)
20g unsalted butter
1 eschalot, thinly sliced
1 garlic clove, thinly sliced
1 sprig thyme
(^1) / 4 cup (60ml) white wine
1 cup (250ml) vegetable stock
1 tbs extra virgin olive oil
For the nettle puree, blanch nettles in
a saucepan of boiling salted water for
30 seconds or until wilted, then drain and
refresh in iced water. Drain, squeeze out
excess water and set aside (nettles can
now be handled without gloves).
Melt butter in a frypan over medium
heat. Add eschalot, garlic and thyme, and
cook, stirring occasionally, for 4 minutes
or until eschalot has softened. Increase
heat to high, add wine and bring to the
boil. Add stock and return to the boil.
Cook, swirling the pan occasionally, for
3 minutes or until reduced by half. Transfer
to a tall jug with oil and nettles. Using
a stick blender, whiz to a puree. Cover
surface with plastic wrap and set aside.
To make the risotto, place stock in
a saucepan and bring to the boil. Reduce
heat to low and keep at a gentle simmer.
Heat the oil in a saucepan over
medium-low heat. Add onion and cook,
stirring occasionally, for 4 minutes or until
softened. Add rice and cook, stirring
constantly, for 3 minutes or until well
coated in mixture. Add wine and 1 tsp
salt flakes, and cook, stirring constantly,
for 2 minutes or until liquid has been
absorbed. Add hot stock, 1 cup (250ml)
at a time, stirring constantly and allowing
stock to be absorbed before adding
the next cup. Continue until all stock has
been used, the rice is just cooked and the
mixture is thick and creamy (this will take
about 20 minutes). Remove from heat
and stir through half the lemon zest,
butter and cheese, then gently fold in
warm stinging nettle puree.
Divide among serving bowls and
scatter with remaining lemon zest, extra
cheese and pink peppercorns. Drizzle
with extra oil and serve immediately.
BRAISED DUCK WITH SHALLOTS,
PORCINI AND SEMOLINA
SERVES 6
6 (about 1.5kg) duck marylands
1 cup (20g) loosely packed dried
porcini mushrooms (from gourmet
food shops and grocers)
1 carrot, finely chopped
1 onion, finely chopped
12 eschalots, peeled
3 garlic cloves, crushed
(^1) / 2 bunch sage, leaves picked
3 thyme sprigs, leaves picked
4 bay leaves
(^1) / 3 cup (90g) tomato paste
(^1) / 2 cup (125ml) dry white wine
3 cups (750ml) chicken stock
Micro purple basil and micro radish
leaves (optional – substitute small
basil leaves), to serve
SEMOLINA
2 cups (500ml) milk
(^3) / 4 cup (150g) fine semolina
20g unsalted butter, chopped
50g Taleggio, rind removed, chopped
(^1) / 2 cup (40g) finely grated parmesan
Rub duck with 2 tsp salt flakes. Set aside
for 1 hour to come to room temperature.
Meanwhile, place porcini in a heatproof
bowl with 1 cup (250ml) boiling water.
Set aside for 10 minutes to soften. Using
a slotted spoon, remove porcini from
steeping liquid and set aside in a bowl.
Strain liquid through a fine sieve into
a second bowl and set aside.
Preheat oven to 150°C. Heat a large
non-stick saucepan over medium heat.
In 2 batches, add duck, skin-side down,
and cook for 5-6 minutes or until golden.
Turn and cook for a further 2 minutes or
HAND PICKED.
24 delicious.com.au