3 medium (about 850g) eggplants
(^1) / 2 cup (140g) tahini
(^1) / 2 cup (150g) mayonnaise
Juice of 1 lemon
(^1) / 4 tsp ground cumin
(^1) / 4 cup (60ml) extra virgin olive oil
2 tsp smoked paprika (pimenton)
Sunflower oil, to shallow-fry
2 long red chillies, halved lengthways
Baby coriander sprigs and lavosh,
to serve
Heat a chargrill pan or barbecue to
high heat. Prick eggplants all over
with a fork and cook, turning every
10 minutes, for 45-60 minutes or until
tender. Remove from heat and transfer
to a colander set over a large bowl.
Stand, covered, for 45 minutes to drain
and cool slightly. Discard liquid and
remove skin. Using your hands, squeeze
excess liquid from eggplants. Transfer
to a blender with tahini, mayonnaise,
lemon juice and cumin, and whiz until
smooth. Transfer to a bowl, cover
surface with plastic wrap and chill for
1 hour or until cooled and thickened
(dip can be prepared 1-2 days in
advance; store covered and chilled).
Meanwhile, to make the paprika oil,
combine olive oil and paprika in a bowl
and set aside for at least 1 hour to infuse.
To make the crispy chilli, heat 1cm
sunflower oil in a small frypan over
medium-high heat. Add chilli and cook,
turning halfway, for 3-4 minutes or until
blistered. Remove from pan and drain
on paper towel.
Spoon eggplant dip onto a shallow
serving platter, drizzle with paprika
oil, scatter with crispy chilli and baby
coriander, and serve with lavosh.
CITRUS-GLAZED QUAIL
SERVES 6-8
Begin this recipe at least 2 hours ahead.
8 (about 1kg) quail, butterflied
(ask your butcher to do this)
300g redcurrant jelly
(^3) / 4 cup (180ml) port
MARINADE
Juice of 3 oranges and 3 limes
12cm piece (60g) ginger, finely grated
6 garlic cloves, crushed
(^1) / 2 cup (125ml) extra virgin olive oil
FENNEL & ORANGE SALAD
2 baby fennel, shaved (we used
a mandoline), fronds reserved
2 oranges, peeled, segmented
(^1) / 4 green cabbage, shredded
Juice of 1 orange
2 tbs extra virgin olive oil
For the marinade, combine all
ingredients in a large bowl. Add quail
and toss until well combined. Cover
and chill for 1-4 hours to marinate.
Preheat oven to 220°C. Grease
2 baking trays and line with foil.
Remove quail from marinade and
transfer, breast-side up, to prepared
trays. Strain marinade through a sieve
into a saucepan, add redcurrant jelly
and port, and place over high heat.
Whisk until well combined, then cook,
without stirring, for 10 minutes or until
reduced by two-thirds.
Pour glaze over quail and roast for
10 minutes or until they start to turn
golden. Remove from oven and brush
with glaze from trays. Preheat oven
grill to high and grill first tray of quail,
Slow-roasted
brisket with
aromatic spice rub
(recipe p 102).
100 delicious.com.au