LIVING HG
AUSTRALIAN HOUSE & GARDEN^ | 129
3 tbsp (50ml) honey
Lemon juice, to taste
2 tbsp chopped tarragon
¼ cup (40g) golden raisins1 Preheat oven to 180 ̊C (160 ̊C fan). Mix
pepitas with a splash of olive oil and a pinch
of salt. Spread on a baking tray in a single
layer. Toast in oven 10 mins.
2 Meanwhile, melt butter in a frypan over
medium heat. Add parsnips, season with salt
and sichuan pepper; toss to coat. Add stock,
juniper berries, star anise and bay leaves and
bring to the boil. Cook until liquid has almost
completely evaporated. Add honey and cook
until liquid is thick and parsnips are glazed.
Check seasoning, adjust with salt and lemon
juice, then add tarragon and raisins. Transfer
to a plate and garnish with toasted pepitas.APPLE TARTE TATIN WITH
STAR ANISE ICE-CREAM
Serves 6–8
Ice-cream
8 star anise
360ml milk
3½ tbsp (35g) skim milk powder
3 cups (750ml) cream
150g egg yolks (about 7)
200g caster sugar
Tarte tatin
200g caster sugar
100g unsalted butter, chopped
4 large pink lady apples, peeled,
quartered and cored
375g butter puff pastry, thawed
Icing sugar, to dust1 To make ice-cream, preheat oven to 200 ̊C
(180 ̊C fan). Place star anise on a baking tray
and toast until fragrant, 6 mins. Place star
anise and milk in a saucepan over medium
heat. Add milk powder and whisk to dissolve;
add cream and bring just to the boil.
Meanwhile, whisk yolks and sugar together in
a heatproof bowl until pale. Add one-third
of the milk mixture to the yolk mixture, whisk
to combine, then pour back into saucepan
with milk mixture. Stir over low heat until
thickened. Pass through a fine sieve into a
bowl. Stand bowl in a larger bowl filled with
ice and stir to cool. Once cooled, churn
in an ice-cream machine. Transfer to an
airtight container and freeze.250g butter, melted, kept warm
1 bunch mint, leaves picked, finely chopped
1 Preheat oven to 180 ̊C (160 ̊C fan). Use
kitchen string to tie leg tightly so it holds its
shape when cooking. Season well with salt and
pepper. Heat a large frypan over medium-high
heat, sear lamb on all sides until golden, then
place on a rack in a roasting pan.
2 In a small jug, combine oil, lemon zest,
rosemary, thyme, mustard and garlic. Brush
over lamb; reserve remainder for basting.
3 Roast lamb for 1 hr, brushing occasionally
with reserved oil mixture. Test for doneness
by inserting a meat thermometer into thickest
part of meat (but not touching the bone);
temperature should be about 55 ̊C when
cooked. Remove from oven; rest 20 mins.
4 Separate chard leaves from stems. Keep
leaves whole and trim stem ends. Heat oil
and butter in a large heavy-based pan over
medium heat until foamy. Add garlic and
cook until golden and fragrant. Add chard
stems, cook 1 min, then add leaves and cook
until wilted and nearly tender; add a splash of
water to create steam if needed. Add zest
and juice, grate nutmeg over; season to taste.
5 To make sauce, bring a small saucepan of
water to a simmer. Place egg yolks, vinegar,
50ml warm water and half of the lemon juice
in a large heatproof bowl and place over
saucepan (ensure base of bowl doesn’t touch
water); whisk until mixture is thick and forms
a ribbon when drizzled back over itself.
Remove from heat. Add warm melted butter
in a steady stream, whisking constantly until
incorporated. (Add a touch of warm water to
thin, if needed.) Stir in mint and remaining
lemon juice; season well.
6 Serve sliced lamb drizzled with sauce
paloise and chard on the side.
GLAZED PARSNIPS WITH
GOLDEN RAISINS & PEPITAS
Serves 6
100g pepitas
1 kg small parsnips, peeled, cut in
half lengthways50g butter
Freshly ground sichuan pepper, to taste
850ml chicken stock
5 juniper berries
5 star anise, coarsely crushed
3 bay leaves
2 Preheat oven to 210 ̊C (190 ̊C fan). Coat
base of 25cm ovenproof frypan with caster
sugar (or divide between 6-8 13cm frypans),
shaking to create an even layer. Place frypan
over medium heat and melt sugar, without
stirring, until caramelised to an amber colour.
Add butter and mix until well combined. Set
aside to cool slightly. Arrange apple in pan,
packing pieces in as tightly as possible.
4 Cut pastry round(s) 2cm larger than the
diameter of the frypan. Place over apple,
tucking excess pastry inside pan. Place pan
in oven and bake 25 mins or until pastry is
puffed and golden. Stand 5 mins to allow
caramel to cool and thicken slightly.
5 To serve, place a serving plate (larger than
the pan) on top and quickly invert. Be very
careful, as hot caramel may spill out. Lift
pan off tartes and stand a further 5 mins
before serving. Dust with icing sugar and serve
with a generous scoop of ice-cream. #