Delicious Australia - (02February 2021

INTERVIEW

SAMANTHA

JONES

PORTRAIT

PHOTOGRAPHY

BEN

DEARNLEY

FOOD PHOTOGRAPHY

JEREMY SIMONS

STYLING

KIRSTEN JENKINS

THE CHEF AND

THE BUTCHER

C:We’regoinglightandbrightforthis
issue!Ourclamswillbefullofflavour,
andwe’lljustservethemwith a simple
sideoflettuceleaves.
A:It’sthetasteofthebeach,it’ssummer.
C:It’sAustraliain Februaryona plate.
A:Wecan’ttravel,butwe’rebringing the
Mediterraneantousin Australia.
C:Wecan’tgettoFrance,butyouopen
yourcopyofdelicious.andthereyou are!
A:OkaysowheredoI comein?
C:Pancetta!Pancettaandclamsareso
goodtogether.Whenyoufrythe
pancettait flavourstheoil,thenyou’re
goingtoaddbutter,parsleystalks,leek
andgarlicforevenmoreflavour.We’ll
addwineandstock,evena bitofsaffron
I think,thentipin the clams to cook them
inallthatflavour.
A:Salty,smoky,nocarbs!Pancettais
fromthebelly,soyouget all of that
flavourfromthefat.
C:It’smoderndelicious!
A:Thechefandthebutcheraregoing
classy!Maybewecoulddoa funny mock
upofourphotoin thisone?
C:We’lldrawa moustacheonyou.
A:Andyoucanhavea string of garlic
aroundyourneck!
C:If peoplearenervousofcooking
clams,theydon’tneedtobe.Youjust
treatclamslikethey’rea mussel. You
needa panwitha lid.
A:I thinkthere’sdefinitely a bit of a fear
aroundusingclams.
C:Yes,butit’sverysimple.Byputtingthe
clamsin stockin a panwitha lid,theywill
onlyneedtocookforfive minutes to
openuptheshells.
A:Sofiveminutes?
C:Fourtofiveminutes.Thenwe’lladdin
some peas for a bit of green. That’s it!

A:That’sgreat.I think

peoplearea bitover

cookingin February.

Theywantquickfixes

thattastegood.

C:Wellthisis the

ultimateone-pot

wonder!

A:Fastflavour!The

butcheris okaywith

clams.Aslongasthere’spancetta.For

thetextureandthesaltiness. The fast

and the Puharich!

PANCETTA& CLAMS

SERVES 4-6 AS A STARTER

2 tbsextravirginoliveoil

400gflatpancetta(skin removed),

cutintolardons

100gunsaltedbutter

2 tbsflat-leafparsley,stalksfinely

chopped,plusleavestoserve

1 largeleek,whiteand light green part

only,thinlysliced

2 garliccloves,finelychopped

(^1) / 2 cup(125ml)whitewine
11 / 2 cups(375ml)good-quality fish stock
orvegetablestock
1 pinchsaffronthreads
1.5kgbabyclams(vongole),purged
150gfrozenbabypeas,thawed
1 babycoslettuce, trimmed, leaves
separated
Sourdough and garlic aioli, to serve
Heatoilina largewideheavy-based
saucepanovermediumheat.Addthe
pancettalardonsandcook,stirring
frequently,for4-5minutesuntilfathas
renderedout.Usinga slottedspoon,
transfer to paper towel and set aside.
ColinFassnidgeandAnthonyPuharichare
happyasclamswiththeirlatestrecipe– a one-pan
wonder that’s light, bright and peak summer.
Addbuttertothepanwiththeparsley
stalks,leekandgarlic.Cook,stirring
occasionally,for6-8minutesuntilleekis
tenderbutnotcoloured.Addwine,
increasetheheattohighandbringtothe
boil.Reducewinebyhalfandstirinthe
stockwiththesaffron.Bringthestockto
theboilandstirintheclams.Coverwith
a lidandsimmerrapidlyfor4-5minutes
untilclamshaveopenedandarejust
cooked.Removethelidanddiscardany
clamsthatremainunopened.Stirthrough
thepeas,andcookfor1-2minutesuntil
warmedthrough.Removefrom the heat
andstirthroughpancetta.
Arrangethelettuceina shallowwide
largebowlandpourovertheclam
mixture.Scatteroverparsleyleavesand
servewithsourdough and garlic aioli on
theside.
Cutfromporkbelly,pancettais salt-cured
anddried.Thisprovidesa savouriness
thatmakesit perfectforaddingdepthof
flavourtosoups,stewsandsauces.
Pancettacanalsobeusedtotaketaste
levelsupa notchinsalads,pizzas, savoury
slices and grilled vegetables.
BUTCHER’SCUT
PANCETTA
34 delicious.com.au
MEAT MARKET.