The Australian Women\'s Weekly Food - Issue 27 2017

(Wang) #1

carpaccios


4 simple
Fresh and light,this delicacy
comes in all varieties and
toppings – ideal for entertaining.

PHOTOGRAPHERWILLIAM MEPPEMSTYLISTSOPHIA YOUNG
PHOTOCHEF ALICE STOREY

SALMON CARPACCIO
PREP TIME 30 MINUTES
(+ FREEZING & REFRIGERATION) SERVES 4

Tightly wrap a 400g piece sashimi−grade
salmon in plastic wrap; freeze for 1 hour.
Unwrap salmon, slice thinly. Arrange on
a platter; drizzle with 2 tablespoons white
wine vinegar. Cover; refrigerate for 1 hour
to cure. Thinly slice 2 baby fennel bulbs.
Reserve 2 teaspoons finely chopped
fennel fronds. Combine fennel, fronds,
2 teaspoons finely grated orange rind,
¼ cup orange juice, 1 tablespoon olive oil
and 1 teaspoon finely chopped fresh dill
in a medium bowl. Drain excess vinegar
from salmon; serve with fennel mixture.

ZUCCHINI CARPACCIO
PREP TIME 30 MINUTES (+ REFRIGERATION) SERVES 4

Using a vegetable peeler, slice 3 large
zucchinis lengthways into ribbons.
Combine zucchini in a medium bowl
with 2 tablespoons olive oil, ¼ cup
white wine vinegar, 2 teaspoons
caster sugar, 2 tablespoons coarsely
chopped fresh chives and 1 seeded
finely chopped medium roma tomato.
Cover, refrigerate for 30 minutes.
Serve zucchinicarpaccio sprinkled with
2 tablespoons roasted slivered almonds.
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