Australian Gourmet Traveller - (12)December 2019 (1)

3-4 firm,flourypotatoes(about

500gm),suchasKing

EdwardorAndeanSunrise,

peeledandcutinto

2cmpieces

2 smallparsnips,cut

into2cmpieces

1 largecarrot,cutinto

2cmchunks

1 onion,coarselychopped

1 garlicclove,crushed

60 ml(€⁄ƒcup)oliveoil

2 cups(looselypacked)

cavoloneroorother

leafygreen,shredded

30 gm(¼cup)peas

1 tbspthymeleaves

150 gmroastedmeatsuch

asbeefflank,diced

2 springonions,sliced

Handfulofflat-leafparsley,

thinlysliced

30 gmunsaltedbutter

(optional;ifmakingpatties)

Oliveoil,forfrying

4 eggs

1 Preheatovento250°C.

Boilpotato,parsnipandcarrot

insaltedwateruntiljusttender

(15minutes).Drainwell.

2 Meanwhile,placearoasting

panovermediumheat,add

onion,garlicand20mloiland

sautéuntilsoftandtranslucent

(8-10minutes).Addcavolonero,

sautéuntiltender,addpeasand

thymeandcookforafurther

minute,thenremovefrompan.

3 Heatremainingoilinroasting

pan.Adddrainedvegetables

androastuntilgoldenand

crisp(10-14minutes).Remove

andsetaside.

4 Addmeatandspringonion

topanandstirtowarmthrough,

thenaddreservedvegetables

andmostoftheparsleyand

gentlymixtogether.Seasonto

tasteandfollowstep5,orform

intopatties.Ifmakingpatties,

forminto150gm-200gmpatties

(youmayneedtomash

vegetablestoform)andheat

afryingpanwithbutter,add

pattiesandfry,turningonce,

untilcrisp(6-8minutes).

5 Heatafryingpanover

medium-highheatandaddoil.

Gentlycrackeggsintoabowl

(donotmix)thenpoureggsinto

hotpan.Cookuntilwhitesare

justsetbutyolksarestillrunny

(2-3minutes),thencutbetween

eacheggandliftout.

6 Placehashonwarmplates,

topwithafriedegg,scatter

withremainingparsleyand

serveimmediately.

Hash with a fried egg SERVES 4

“Hash, or bubble and squeak, is all about using up left over meat

and vegetables from a roast,” says McEnearney. “So if you have

any of these just mix them all together and proceed from the stage

whereyouaddtheparsleyandspringonion.Otherwise,readon.”

Grilled red mullet with Moroccan

spices SERVES 4 AS AN ENTRÉE OR SHARED DISH

“This red mullet dish is delicious with roast pumpkin, or try teaming

it with a simple couscous and preserved lemon salad to absorb the

Moroccan spiced oil and juices from the fish,” says McEnearney.

8 large red mullets fillets

(see note)

Lemon wedges, for

squeezing

Finely chopped flat-leaf

parsley, to serve

MOROCCAN SPICED OIL

2 tsp cumin seeds

1 tsp coriander seeds

1 tsp fennel seeds

50 ml extra-virgin olive oil

1 tbsp lemon juice

½ tsp sweet paprika

½ tsp ras el hanout (see note)

½ tsp ground ginger

¼ tsp ground turmeric

¼ tsp chilli powder

1 For Moroccan spiced oil,

dry-roast cumin, coriander and

fennel in a saucepan over low

heat until fragrant (3 minutes),

then coarsely grind in a spice

grinder; you don’t want them too

fine as the crunch is important.

Tip spices into a jar with

remaining ingredients and

season to taste with salt flakes.

Seal and shake to combine.

2 Preheat a barbecue,

preferably natural coal, to high.

Brush skin-side of fillets with

spiced oil and grill skin-side

down until set but a little pink on

top (2-3 minutes). Remove from

grill and place skin-side up on a

platter. Drizzle with a little extra

spiced oil to taste, squeeze over

lemon and serve.

Note You can also use whole

butterflied red mullet; to do

this, cut fish along backbone

on both sides to the belly and

snip the spine at the tail and the

head and remove the spine and

any guts. Using scissors, cut

the head in half so it butterflies

open and remove the gills.

Ras el hanout, a mixed spice

blend, is available from

select delicatessens and

Herbie’s Spices.

70 GOURMET TRAVELLER