Australian_Gourmet_Traveller_May_2017

34 GOURMETTRAVELLER.COM.AU

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Please include the restaurant’s name

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as your name and address.

“I’d love to attempt the pumpkin galette at Fred’s in

Paddington. Can you publish the recipe?”

Jacinta Johnson, Woolloomooloo, NSW

Pumpkin galette with blue cheese

and thyme

Baking this galette on a pizza stone gives best results.

Prep time 30 mins, cook 2 hrs (plus resting,

cooling, chilling)

Serves 8-10

1.5 kg butternut pumpkin, unpeeled, halved

lengthways, seeds removed (see note)

2 tbsp extra-virgin olive oil, plus extra to serve

2 onions, thinly sliced

40 gm butter

6 sprigs thyme, plus extra to serve

1 egg, lightly whisked

100 gm Gorgonzola Dolce, Roquefort or

another creamy blue cheese, cut into

2cm pieces

Green salad, to serve

Crunch dough

500 gm (3⅓ cups) plain flour, plus extra for

rolling and dusting

340 gm chilled unsalted butter, diced

1 Preheat oven to 200C. Line an oven tray with

baking paper. Drizzle pumpkin with oil, season,

place flesh-side down on tray and roast until an

inserted skewer meets no resistance (1-1¼ hours).

Cool completely (2-3 hours), then scoop flesh from

skin, place in a sieve and press gently to remove as

much liquid as possible. Season to taste.

2 Meanwhile, for crunch dough, mix flour and

2 tsp salt in a large bowl, then cut butter into flour

with a pastry cutter until butter pieces are about

1cm. Press butter and flour together firmly and

rub lightly between the palms of your hands to

form thin strips of butter. Add 110ml iced water

and work into dough with a spatula until it just

comes together, adding a little more water if

necessary. Form into a disc, wrap in plastic wrap

and refrigerate until firm (1 hour).

3 Meanwhile, combine onion, butter and half the

thyme in a frying pan, season to taste, and sauté

gently over medium heat until onion is soft and

translucent without colouring (8-10 minutes).

Cool completely (20-30 minutes).

4 Heat a large pizza stone (about 35cm in

diameter) or a large flat heavy baking tray in oven

at 200C. Remove dough from refrigerator about

30 minutes before using to soften slightly, then

roll between large floured sheets of baking paper

to a round of about 45cm diameter. Remove top

sheet of baking paper, dust with 2 tsp flour, add

pumpkin and spread to about 5cm from edges.

Dot with onion and remaining thyme and season

to taste. Fold in pastry edges and brush pastry

with beaten egg. Slide galette on baking paper

onto hot pizza stone or tray, reduce oven to 180C

and bake until golden brown (45-50 minutes),

dotting with cheese in the final 5 minutes. Scatter

with thyme, drizzle with olive oil and serve with

a green salad or cut into small pieces to serve

as canapés.

NoteAt Fred’s, chef Danielle Alvarez uses

Japanese pumpkin varieties such as kabocha,

available from farmer’s markets when in season.#

Fred’s pumpkin galette

with blue cheese

and thyme

70 ml sake
Sunflower oil, for deep-frying
15 garlic cloves, thinly sliced on a mandolin
250 ml(1cup)milk
100 gm (about 10) shiitake mushrooms, stems
removed
100 gm (about 2) king oyster mushrooms,
sliced 1cm thick (see note)
100 gm Swiss brown mushrooms, sliced
1cm thick
100 gm unsalted butter, softened
1 large white onion, finely chopped
2 spring onions, finely sliced

1 Rinse rice under cold running water until water
runs clear, transfer to a bowl, cover with water and
soak overnight. In a separate bowl, soak kombu,
dried shiitake mushrooms, and porcini in 750ml
cold water overnight.
2 Strain mushrooms and kombu, reserving liquid
and kombu and discarding mushrooms. Bring
500ml mushroom liquid (reserve remainder in
case you need more) and kombu to a simmer in
a saucepan, then discard kombu. Reduce heat
to medium-low and simmer, skimming surface
occasionally to remove impurities, until reduced
by a third (1 hour). Lightly season with 2 tsp soy
sauce and sea salt to taste.
3 Drain rice. Dissolve 1 tsp sea salt in 60ml sake
and mix into rice. Line a large bamboo steamer
with muslin, add rice and spread evenly (no more
than 2.5cm thick). Steam over high heat until just
cooked through (6-9 minutes; the grains should
separate easily).
4 Heat sunflower oil in a small saucepan over
medium heat to 150C. Bring garlic and milk to
a simmer in another small saucepan, then drain,
discarding milk. Dry garlic on paper towels, add
to oil and deep-fry until golden (2-3 minutes).
Transfer with a slotted spoon to paper towels.
5 Preheat oven griller to high. Line an oven tray
with baking paper, add fresh mushrooms, 40gm
melted butter, 1 tbsp soy sauce, remaining sake
and a pinch of black pepper, toss to combine,
spread evenly and grill until lightly browned
(8-10 minutes). Stand until cool enough to handle
(5-7 minutes), then coarsely chop mushrooms.
6 Heat 40gm butter in a large saucepan
over medium heat, add onion, sauté until
slightly softened (3-4 minutes), then add grilled
mushrooms, remaining soy sauce, and rice.
Stir well until liquid has reduced and rice sticks
slightly to pan (1-2 minutes). Add mushroom
dashi a ladle at a time, stirring constantly and
allowing liquid to reduce between additions,
until just al dente (9-11 minutes). Stir in
remaining butter and serve scattered with
spring onion and fried garlic.
NoteMochigome rice (a short-grain glutinous
rice), kombu and usukuchi soy (a light Japanese
soy sauce) are available from Japanese grocers.
Substitute other light soy sauce if usukuchi is
unavailable. King oyster mushrooms are available
from Asian food stores and select greengrocers.

CHEFS’ RECIPES