Australian Gourmet Traveller - (02)February 2021 (1)

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Toastedsesame

dressing

MAKES700ML

250 ml(1cup)ricevinegar

160 mlmirin

100 gmtoastedwhitesesame seeds

80 mllightsoysauce

80 gmtahini

30 mlsesameoil

25 gmtoastedblacksesame seeds

20 gmlightbrownsugar

15 gmminced garlic

2 tsp salt

1 Placeingredientsina 1 litrejug.

Usinga hand-heldblender,blitztogether

untilemulsified.Useonyourfavourite

sandwiches, salads and meats.

Friedshallots

6 redshallots
500 mlleaflard(seenote)ormacadamia oil
Grey salt, to season (see note)

1 Peelandfinelysliceshallots.Youdon’t
needtohalvethembeforeyouslice, as
oncetheyfryuptheywillshrink.
2 Heatlardoroilina wokorfryingpan
overhighheatforabout5 minutes.
Gentlynudgeshallotsintofatandturn
heatdowntomedium-low. Fryshallots,
resistingtheurgetopushthemaround,
forapproximately5 minutes, thenuse
a woodenspatulatostirshallotsuntil
theystarttoturngoldenbrown.Linea
colanderwithpapertowelthenplaceit
over a stainless steel bowl to catch the oil.

3 Allowshallotstocool,thentoss

with1 tspsalt. Storerefrigeratedinan

airtightcontainerforuptosixmonths.

Storethereservedoilina jaranduse

it forsaladdressingsorasa finishingoil

onabsolutelyanythingandeverything.

NoteLeaflardis therenderedfatfrom

aroundthekidneysandloinsofa pig.

It hasonlya subtleporkflavourandis

consideredthehighestgradelard.It is

availablefromspecialistbutchersand

artisangrocers.Greysalt,orselgris,

is harvestedinFrance.Thegreycolour

ofthecrystalscomesfromtheclaythat

linesthesaltwaterpondsfromwhich

thesaltis collected.It is availablefrom

select delicatessens and artisan grocers.

PA

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Trya sprinkleor spoonfulofthesechef-

approved staples to elevate your next lunch.

Flavour saviours