Country Style Australia — November 2017

This is an edited

extract from

WWild Adventure ild Adventure

CookbookCookbook by by

Sarah Glover, Sarah Glover,

$69.95. Visit $69.95. Visit

sarahglover. sarahglover.

comcom.au.au

NOVEMNOVEMBER 2017 BER 2017 CCOOUUNNTTRYRY S T S TYYL EL E  105 105

SASARRAAHH G GL OL OVVE R E R CCOOUUNNTTRRYY C CHHE FE F

SCALLOP ROE BUTTER WITH
NATIVE BUSH PEPPER
Makes about 200g
You’ll need a heat gun (infrared cooking
thermometer) for this recipe. They’re
available at stores selling camping or
barbecue supplies, and online.
roe of 10 scallops
200g butter 200g butter
20 native bush pepper leaves20 native bush pepper leaves*

Place roe in a frying pan over fire to dry
out. This mout. This may take about 2 hours —ay take about 2 hours — you you
want the fire to be about 80°C (test with want the fire to be about 80°C (test with
a heat gun). Alternatively, preheat homa heat gun). Alternatively, preheat home e
oven to 80°C. Place roe on a baking tray oven to 80°C. Place roe on a baking tray
and bake for about 2 hours.and bake for about 2 hours.
Pound dried roe in a mPound dried roe in a mortar and pestle ortar and pestle
or on a rock. Mor on a rock. Melt butter in a smelt butter in a small pan all pan
over fire. Add crushed roe and cook for over fire. Add crushed roe and cook for
about 5 mabout 5 minutes. (It will start to sminutes. (It will start to smell ell
like scallop heaven.) Transfer infused like scallop heaven.) Transfer infused
butter to a mbutter to a metal bowl, then whisk until etal bowl, then whisk until
light and fluffy, and butter has cooled. light and fluffy, and butter has cooled.
(If you’re at hom(If you’re at home, use an electric me, use an electric mixer.)ixer.)
If using butter on samIf using butter on same day, add bush e day, add bush
pepper leaves and stir to compepper leaves and stir to combine. If not, bine. If not,
store butter in an airtight container and store butter in an airtight container and
add bush pepper leaves when you are add bush pepper leaves when you are
ready to use butter. (The leaves add ready to use butter. (The leaves add
a lovely native bush flavour to the butter a lovely native bush flavour to the butter
and give it a little spicy kick.) Pick out and give it a little spicy kick.) Pick out
leaves just before eating and discard.leaves just before eating and discard.
*Also known as mountain pepper,
TasmTasmannia lanceolataannia lanceolata is a native shrub is a native shrub
with deep-purple berries. Both the leaves with deep-purple berries. Both the leaves
and berries are hot and aromand berries are hot and aromatic, and atic, and
can be used in cooking. Substitute can be used in cooking. Substitute
freshly ground black pepper.freshly ground black pepper.

SESAME DRESSING
Makes about 350ml
1 cup sesame seeds
⅓⅓ cup rice w cup rice wine vinegarine vinegar
1 teaspoon soy sauce 1 teaspoon soy sauce
1 cup grapeseed oil1 cup grapeseed oil

Place sesamPlace sesame seeds in a frying pan over e seeds in a frying pan over
fire. Toast sesamfire. Toast sesame seeds, shaking pan e seeds, shaking pan
occasionally, until golden brown. occasionally, until golden brown.

Transfer sesamTransfer sesame seeds to a me seeds to a mortar ortar

and pestle, and pound until seeds and pestle, and pound until seeds

start to release oils. Add rice wine start to release oils. Add rice wine

vinegar and soy sauce, and pound until vinegar and soy sauce, and pound until

comcombined. Slowly add grapeseed oil, bined. Slowly add grapeseed oil,

stirring constantly with pestle until stirring constantly with pestle until

incorporated. Store in a screw-top jar incorporated. Store in a screw-top jar

until ready to use. This dressing will until ready to use. This dressing will

keep for up to 1 mkeep for up to 1 month.onth.

LEMON VERBENA OIL

Makes about 1 cup

1 bunch of lemon verbena sprigs*

1 bush lemon or regular lemon

1 cup good-quality olive oil 1 cup good-quality olive oil

Pick lemPick lemon verbena leaves fromon verbena leaves from stalks. stalks.

Slice lemSlice lemon verbena leaves very thinly on verbena leaves very thinly

with a sharp knife (if it’s not good and with a sharp knife (if it’s not good and

sharp you will bruise the leaves). sharp you will bruise the leaves).

Using a vegetable peeler or a smUsing a vegetable peeler or a small all

sharp knife, remsharp knife, remove rind fromove rind from lem lemon. on.

Slice rind as thinly as you can.Slice rind as thinly as you can.

Place lemPlace lemon verbena leaves and lemon verbena leaves and lemon on

rind in a screw-top jar. Add olive oil and rind in a screw-top jar. Add olive oil and

set aside for at least 2 hours to infuse. set aside for at least 2 hours to infuse.

Use within 48 hours.Use within 48 hours.

*A semi-deciduous shrub, lemon verbena

(Aloysia citriodora)(Aloysia citriodora) is available at is available at

garden centres. Ensure leaves haven’t garden centres. Ensure leaves haven’t

been treated with sprays.been treated with sprays.

THAT BE CRAY CRAY

Feeds 2

You’ll need a campfire grill, available at

camping stores, for this recipe.

1 live Australian crayfish (also known

as spiny lobster or rock lobster)as spiny lobster or rock lobster)

3 tablespoons lem3 tablespoons lemon verbena oil on verbena oil

(see previous recipe)(see previous recipe)

dollop of anchovy aioli (recipe followdollop of anchovy aioli (recipe follows)s)

1 teaspoon crushed dried 1 teaspoon crushed dried

wwakamakame seaweede seaweed*

Light a fire, then let it burn down for

2 hours until you obtain a m2 hours until you obtain a mediumedium

heat. Place grill about 20cmheat. Place grill about 20cm over coals. over coals.

Just before you’re ready to cook, use Just before you’re ready to cook, use

a large sharp knife to cut crayfish in half a large sharp knife to cut crayfish in half

lengthways, starting fromlengthways, starting from m middle of the iddle of the

head between eyes, then cutting down head between eyes, then cutting down

towards tail. Remtowards tail. Remove digestive tract ove digestive tract

and clean guts out. Rinse in salt water.and clean guts out. Rinse in salt water.

Place clean crayfish, flesh-side down, Place clean crayfish, flesh-side down,

on grill and cook for about 4 mon grill and cook for about 4 minutes. inutes.

(It will char a little, which is a good (It will char a little, which is a good

thing as this will help flesh comthing as this will help flesh come away e away

fromfrom wire grill easily.) Flip crayfish wire grill easily.) Flip crayfish

over so it is shell-side down and drizzle over so it is shell-side down and drizzle

lemlemon verbena oil over flesh.on verbena oil over flesh.

Cook for about 5 mCook for about 5 minutes or until inutes or until

flesh is white and shell turns bright flesh is white and shell turns bright

red-orange. I like to add a little aioli red-orange. I like to add a little aioli

to flesh while it is still on grill so that to flesh while it is still on grill so that

it gets a nice smit gets a nice smoky flavour too. Garnish oky flavour too. Garnish

with wakamwith wakame and eat ime and eat immmediately, ediately,

straight out of the shell. straight out of the shell.

*Available at Asian grocery stores

and health-food stores.and health-food stores.

ANCHOV Y AIOLI

Makes about 2 cups

1 whole garlic bulb

2 egg yolks2 egg yolks

2 tablespoons Dijon m2 tablespoons Dijon mustardustard

100m100ml verjuicel verjuice*

200g canned anchovy fillets

2 cups grapeseed oil2 cups grapeseed oil

lemlemon juice, to tasteon juice, to taste

Preheat homPreheat home oven to 180°C. e oven to 180°C.

WWrap garlic bulb in foil. Roast in rap garlic bulb in foil. Roast in

oven for 30 moven for 30 minutes or until soft. Cool. inutes or until soft. Cool.

Pressing fromPressing from root end of bulb, root end of bulb,

squeeze soft garlic out of cloves into squeeze soft garlic out of cloves into

a bowl. Place garlic, egg yolks, ma bowl. Place garlic, egg yolks, mustard ustard

and verjuice in a blender. Add anchovies and verjuice in a blender. Add anchovies

(and any oil) and blend until sm(and any oil) and blend until smooth. ooth.

WWith mith motor running, gradually add otor running, gradually add

grapeseed oil in a thin, steady streamgrapeseed oil in a thin, steady stream

until thick and creamuntil thick and creamy. Taste and adjust y. Taste and adjust

acidity with lemacidity with lemon juice. Season with on juice. Season with

salt to taste (you msalt to taste (you may not need may not need much as uch as

anchovies are salty). Store in an airtight anchovies are salty). Store in an airtight

container in fridge for up to 3 weeks.container in fridge for up to 3 weeks.

*Available at supermarkets, gourmet

food stores and delicatessens. food stores and delicatessens.