Australian_Gourmet_Traveller_May_2017

32 GOURMETTRAVELLER.COM.AU

Massi’s pappardelle

with osso buco ragù

PAPPARDELLE
Cutipol spoon and
fork from Francalia.
Bay Nest bowl (with
parmesan) from Mud
Australia.GALETTE
Serving board from
Città. Knife from
Simon Johnson.
Salt dish from Mud
Australia. All other
props stylist’s own.
Stockists p175.

PRODUCTION NICK BANBURY PHOTOGRAPHY BEN HANSENSTYLING AIMEE JONES SEE STOCKISTS P175 FOR RESTAURANT DETAILS

“The Kitchener buns at Hentley Farm in the Barossa
are the best. Could you get the recipe?”
Joanna Hutton, Evandale, SA

Kitchener buns
Prep time 45 mins, cook 45 mins
(plus proving, cooling)
Makes 16 (pictured p30)
Whipped thickened cream, to serve
icing sugar, for dusting
Brioche
110 gm unsalted butter, diced and softened
50 gm caster sugar, plus extra for rolling
100 ml lukewarm milk
10 gm (3 tsp) dried yeast
250 gm (1⅔ cups) plain flour, plus extra
for dusting
2 eggs
Sunflower oil, for deep-frying
Rhubarb jam
250 gm trimmed rhubarb, coarsely chopped
2 50 gm caster sugar
½ vanilla bean, split, seeds scraped
Finely grated rind and juice of 1 lime

1 For brioche, beat butter and sugar in an
electric mixer until pale (1-2 minutes), then
transfer to a bowl. Combine milk and yeast
in a bowl and stand until starting to bubble
(10-15 minutes). Transfer to an electric mixer

CHEFS’ RECIPES

fitted with a dough hook, add flour, eggs and

1 tsp fine sea salt and mix on low speed until dough

is shiny and smooth (6-8 minutes). Gradually add

creamed butter, beating well between additions,

and knead until dough is glossy (8-10 minutes).

Lightly dust dough with flour, transfer to a large

bowl, cover with a tea towel or plastic wrap and

stand at room temperature until doubled in size

(30-40 minutes). Transfer to an oven tray lined

with baking paper, flatten to about 2cm thick and

chill until firm enough to cut (2 hours).

2 Meanwhile, for rhubarb jam, combine rhubarb,

sugar, vanilla bean and seeds and 2 tbsp water in

a small saucepan and simmer, stirring often, until

thickened (25-30 minutes). Stir in lime rind and

juice, then cool (40-50 minutes).

3 Cut dough into 16 rounds with a floured

4cm-diameter pastry cutter, wiping and flouring

cutter between each. Transfer to an oven tray

lined with baking paper, leaving a 3cm gap

between each. Heat oil in a large saucepan to

170C, and place extra caster sugar in a bowl.

Deep-fry dough in batches until golden brown

(3-4 minutes), then remove with a slotted spoon

and roll in caster sugar to coat well.

4 Cut buns almost through with a bread knife.

Fill with about 1 tsp jam and a small spoonful of

whipped cream, dust with icing sugar and serve.

“I’d love the recipe for the pappardelle with osso buco

ragù from Massi in Melbourne.”

Thea Soutar, Stanmore, NSW

Pappardelle with osso buco ragù

Massi serves this dish with fresh pasta; we’ve taken

a shortcut and used dried pappardelle instead.

Prep time 30 mins, cook 2¾ hrs (plus cooling)

Serves 4

100 ml olive oil, plus extra to serve

1.2 kg veal osso buco pieces (about 2cm-thick)

1 small onion, finely chopped

2 small carrots, finely chopped

100 gm Swiss brown mushrooms, diced

1 garlic clove, finely chopped

250 ml (1 cup) red wine

2 Roma tomatoes, coarsely chopped

50 gm prosciutto fat, finely chopped

500 ml (2 cups) veal stock

1 tbsp finely chopped marjoram, plus extra

to serve

500 gm dried pappardelle

Finely grated parmesan, to serve

1 Preheat oven to 150C. Heat a frying pan over

medium-high heat. Add 60ml olive oil and veal,

and fry, turning occasionally, until browned all

over (8-10 minutes). Add remaining oil, reduce

heat to medium, add onion, carrot, mushrooms

and garlic, and fry gently, stirring occasionally,

until onion is golden (8-10 minutes). Add red

wine, reduce by half (4-5 minutes), then transfer

to a casserole. Add tomato, prosciutto fat, stock

and marjoram, cover with a tight-fitting lid or foil,

transfer to oven, and braise until meat falls from

bones (2½-3 hours). Rest in stock for 30 minutes

so meat retains its juices. Discard bones, shred

veal and return to sauce. Season to taste.

2 Cook pasta in a large saucepan of boiling

salted water until al dente (6 minutes). Drain,

reserving a little pasta water, add pasta to ragù

and toss over medium-high heat to combine,

adding a little pasta water to loosen the sauce

if necessary. Season to taste and serve scattered

with parmesan and extra marjoram.

“On a recent trip to Hong Kong I had the most

amazing mushroom rice at Yardbird. Can you ask the

chef to share the recipe, please?”

William Liu, Redfern, NSW

Mushroom rice

Chef Matt Abergel uses dried matsutake and fresh

maitake (hen of the woods) mushrooms, which aren’t

readily available in Australia. This is a simplified

version of his recipe. Begin it a day ahead to soak

the rice and mushrooms.

Prep time 45 mins, cook 1½ hrs (plus soaking,

cooling)

Serves 4-6 (pictured 31)

500 gm mochigome rice (see note)

8 cm square kombu seaweed (see note)

15 gm dried shiitake mushrooms

15 gm dried porcini mushrooms

50 ml usukuchi soy sauce (see note)>