AustralianGourmetTraveller-June2018

PHOTOGRAPHY ALICIA TAYLOR. GLUTEN-FREE ADVICE ACCREDITED DIETITIAN & NUTRITIONIST NICOLE SALIBA (EAT-SENSE.COM.AU)

GOURMET TRAVELLER 193

Recipe index

Fare exchange

400 ml milk

50 gm cornflour mixed with

100ml water

70 gm caster sugar

1 tbsp orange blossom water,

or to taste

Finely grated mandarin

rind, to serve

MANDARIN GRANITA

200 gm caster sugar

200 ml fresh mandarin juice

(from about 5 mandarins)

Orange blossom

milk puddings

with mandarin

SERVES 4 // PREP TIME 10 MINS

// COOK 10 MINS (PLUS FREEZING

Stanbuli, 135 Enmore

Rd, Enmore, NSW,

(02) 8624 3132,

stanbuli.com.au

Pictured p194.

SOUPS, STARTERS,

SNACKS AND SIDES

Bag of green beans●●●..............98

Beetroot and orange salad with

sumac dressing●●...................... 61

Burntbeetroot carpaccio●●.......96

Chickpeasalad with tahini

dressing●●.................................. 38

Dukkahwith quail eggs

and flatbread●●●...................... 88

Eggplantlines●●............................ 97

Friedcauliflower with parmesan

wafers and tahini yoghurt●●.. 104

Friedokra●●.................................. 116

Jewelledrice●●............................. 87

Red lentil soup with yoghurt

and coriander●●........................ 64

Roasted pumpkin with

zhoug●●●...................................62

SalwaMoubarak’s Lebanese

flatbread●●..................................80

Smoky eggplant and

walnut dip●●...............................86

Spinachand cheese

pastries●.......................................20

Torshi and makdous●●●............ 116

Toum with quick za’atar

flatbread and haloumi●●●...... 64

Turkish cracked wheat●●............60

VEGETABLES

Beetroot kebabs with labne

and dukkah●●●........................ 115

Burratawith broad bean and

chickpea stew●●..................... 104

Freekehwith pumpkin and

mushrooms●●●....................... 108

Lentil, garlic and pasta

soup●●........................................ 121

Palestinian frittata●●.................... 121

Wholeroasted cabbage

cake●●.........................................98

SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD

MEAT AND POULTRY

Baharat lamb shoulder with pearl

onions and moghrabieh ............. 104

Chicken fatteh................................... 106

Chicken, onion and

sumac casserole●...................... 122

Duckpie with pomegranate

and walnuts.................................... 108

Hawayej-spiced chicken

thigh cutlets●●.............................60

Intimatewagyu stew..........................99

Lamb cutlets with sumac

and parsley salad●.......................117

Lamb, garlic and chickpea pilaf●. 123

Lamb meatballs with tahini and

pine nut sauce●●●.....................63

Persian chicken...................................86

Turkish-style bread topped with lamb,

spices and pine nuts..................... 87

Wagyu kafta nayeh, radish and fried

pita bread..........................................113

SEAFOOD

Hummus bi calamari●●................114

Lemon-cured sardines●●............ 97

Prawn börek ..................................... 112

DESSERTS AND SWEETS

Cardamom nut cake●....................90

Fenugreek semolina cake●●... 122

Holidaydate and nut

cakes●●......................................123

Honeyand safron roasted pears

with spiced yoghurt●●●..........65

Milkpudding in espresso●●...... 101

Orangeblossom milk puddings

with mandarin●●.......................193

Pistachio baklava●●......................90

DRINKS AND EXTRAS

Nine-spice mix●●......................... 120

1 For mandarin granita,

combine sugar and 200ml

water in a small saucepan over

medium heat and stir until sugar

dissolves (4-5 minutes).Bring to

the boil, then remove from the

heat and allow to cool. Stir in

mandarin juice, pour into a wide,

shallow tray and freeze (6 hours

or overnight). Scrape with a fork

into fine ice crystals and return

to freezer until required.

2 Bring milk and 100ml water

to the boil in a saucepan,

add cornflour slurry, stirring

continuously, then reduce heat

to medium and cook until

mixture just boils and begins

to thicken (2-3 minutes).

Remove from heat and stir

through sugar and orange

blossom water to taste. Whisk

vigorously to dissolve the sugar,

then strain through a coarse

sieve into a measuring jug so

it’s easier to pour. Pour into four

250ml bowls or glasses and

set aside to cool slightly. Once

cool, place in the refrigerator

to set (1½ to 2 hours).

3 Serve topped with mandarin

granita and mandarin rind.