THE ONE THING I hate about dinner parties is the stress of leaving mid conversation
so as to keep the person I am conversing with happily fed. It doesn’t make sense!
We have to understand that the menu prep has to be completed beforehand and
the finishing touches should be ready to go. And that we all need to lend a hand.
If we don’t, before long, it will become a federal election issue to ban dinner parties
because the stress they cause is having too big an impact on the health budget.
I propose two things. The first is a food and wine minister – I’m serious! The second
is that we bring back the progressive dinner party. We have to start learning that
sharing the burden is the best and quickest way to ensure everyone at the table- including the cook – has the time to have a great time.
Let’s make it happen with this menu. The port punch will get things off to a fun
start, and the barramundi balls and eggplant dip will give guests something to nibble
on while you finish off the quail and put the salad together – don’t be shy about
getting everyone to pitch in. Then all you’ve got to do is get the brisket out of the
oven and the cheesecake from the fridge. Easy!
PORT PUNCH
MAKES 4 CUPS (1L)
400ml tawny port
(^1) / 2 cup (125ml) rum
(^2) / 3 cup (165ml) cold-pressed apple juice
5 oranges, thinly sliced
2 cinnamon quills
1 cup (250ml) lemonade
Crushed ice, to serve
Combine all ingredients except ice in
a large jug and chill for 30 minutes. Stir
through ice and serve immediately.
BARRAMUNDI BALLS WITH
PARSLEY MAYONNAISE
MAKES 20
“The crunchiness followed by the delicate
texture and burst of flavour from the barra
and lemon make these morsels addictive.”
1 tbs extra virgin olive oil
4 Asian (red) eschalots, half finely
chopped, half thinly sliced into
rounds (we used a mandoline)
Finely grated zest and juice of 1 lemon,
plus extra lemon cheeks to serve
500g skinless barramundi fillets,
pin-boned, cut into 1cm pieces
2 cups (100g) panko breadcrumbs
1 tbs finely chopped flat-leaf
parsley leaves
2 cups (500ml) chilled sparkling water
2 cups (300g) self-raising flour
2 eggs, lightly beaten
Sunflower oil, to deep-fry
Baby parsley leaves and mint leaves,
to serve
PARSLEY MAYONNAISE
1 cup loosely packed flat-leaf
parsley leaves
1 cup (300g) mayonnaise
Juice of 1 lemon
For the parsley mayonnaise, place all
ingredients in a food processor and
whiz until smooth. Transfer to a bowl,
cover and chill until needed.
To make the barramundi balls,
heat oil in a frypan over medium heat.
Add finely chopped eschalot and cook,
stirring occasionally, for 4 minutes or
until softened. Stir through lemon
zest. Transfer mixture to a bowl and
set aside until cooled.
Place barramundi in a food processor
and pulse until finely chopped. Add
to cooled eschalot mixture with 2 tbs
breadcrumbs, parsley and 1 tsp salt
flakes. Roll into 20 tablespoon-sized
balls. Place on a tray, cover and chill for
30 minutes to firm slightly (barramundi
mixture can be prepared up to 1 day
in advance; store covered and chilled).
Meanwhile, to make the pickled
onion, combine lemon juice, thinly
sliced eschalot and^1 /^2 tsp salt flakes
in a bowl. Stand for 20 minutes to
pickle, then drain.
To make batter, whisk sparkling water
and flour together until well combined.
Place batter, egg and remaining
90g breadcrumbs in 3 separate bowls.
Half-fill a deep-fryer or large saucepan
with sunflower oil and heat to 180°C
(a cube of bread will turn golden in
90 seconds when the oil is hot enough).
Dip balls into egg, allowing excess to
drip off, then roll in breadcrumbs and
dip in batter, allowing excess to drip
off. In 5 batches, deep-fry balls, turning
halfway, for 2-3 minutes or until golden
and cooked through. Remove with a
slotted spoon and drain on paper towel.
Scatter barramundi balls with salt
flakes, baby parsley and mint. Serve
immediately with pickled onion, parsley
mayonnaise and lemon cheeks.
SMOKED EGGPLANT DIP
MAKES 2 CUPS (500G)
“A version of baba ganoush adapted from
a mate of mine, chef Raymond Capaldi.
Use as a dip, or loosen with more tahini
to make a great sauce.” Begin this recipe
at least 3 hours ahead. Dip can be stored,
covered and chilled, for up to 1 week.
@chefbennett23 @vuebennett
98 delicious.com.au