baking paper. Grill carrots, turning
occasionally, for 40 minutes or until evenly
blackened, then transfer to prepared tray
androastfor1hour25minutes or until just
softened.Set aside to cool.
Once carrots have cooled, slice into
thin rounds. Spread the labneh across a
servingplate,scatterwithseedmixand
top with carrots. Drizzle with oil to serve.
FARM-STYLE PICKLES WITH
WHIPPED PÂTÉ
MAKES 4^1 / 2 CUPS (1.4KG)
Begin this recipe 1 day ahead.
4cups(1L)whitevinegar
(^1) / 2 cup (110g) caster sugar
6 garlic cloves, bruised
1tbsyellowmustardseeds
100g Asian (red) eschalots, halved
1 bunch radishes, trimmed,
larger ones halved
4 small green tomatoes, halved
4 long green chillies, halved
WHIPPED DUCK LIVER PÂTÉ
1tbsextravirginoliveoil,
plusextratoserve
(^1) / 2 onion, thinly sliced
back;itmayflame)andcook,stirring
occasionally,for1minuteoruntilreduced
slightly. Add brandy to blender with
onionmixture,butter,creamand1^1 / 2 tsp
each salt flakes and freshly ground white
pepper.Whizuntilsmooth.Passthrough
afinesieveintoabowl(itwilllooksplit).
Coversurfacedirectlywithplasticwrap
andchillovernight.Passthroughafine
sieveintoanotherbowlandwhiskuntil
smooth. Cover surface directly with
plasticwrap and chill.
Sterilisea6-cup(1.5L)heatproofjar.
Preheatovento110°C.Washjarandlid
in hot soapy water, rinse, then dry well.
Tr an s ferjartoovenfor15minutes.
Remove from oven and set aside until
cool.Placelidinasaucepanofboiling
waterandboilfor5minutes. Drain and
set aside to air dry.
Tomake the pickling liquid, combine
vinegar, sugar, garlic and mustard seeds
with2cups(500ml)waterand1^1 / 2 tbs salt
flakesin a large saucepan and bring to
boil. Reduce to a gentle simmer, add
eschalot and radish, and gently simmer
for 5 minutes or until softened slightly.
Place tomato and chilli in sterilised jar and
add pickling liquid, including eschalot
ri l il tt rt irtit
(^1) / 4 cup(60ml)extravirginoliveoil
3 largeonions,peeled,halved
Rosemary leaves and edible flowers
(optional), to serve
Inasaucepanofboilingwater,cook
barleyfor25minutesoruntiltender,
then drain and stand to cool.
Meanwhile,place tomatoes, fennel,
bay leaf and vinegar in a small saucepan.
Coverwith1cup(250ml)water,placeover
medium-high heat and bring to a simmer.
Simmer for 7-8 minutes or until tomatoes
trtt r rlitl
JAMES VILES.
124 delicious.com.au