TURMERIC BRISKET WITH
GRILLED LEEK AND DUKKAH
SERVES 4
2 tsp each cumin and fennel seeds
6cm piece turmeric, finely grated
7 garlic cloves, crushed
1.4kg piece beef brisket
(ask your butcher)
(^1) / 4 cup (60ml) olive oil
1L (4 cups) chicken stock
6 fresh bay leaves
2 leeks, trimmed, halved lengthways
Dukkah (from gourmet food shops)
and coriander sprigs, to serve
Using a mortar and pestle, pound seeds,
turmeric, 6 crushed garlic cloves and
1 tsp salt flakes to a coarse paste. Rub
all over brisket to coat.
Heat 2 tbs oil in a large saucepan with
a lid over high heat. Add brisket and cook
for 1 minute each side or until browned.
Add stock and bay leaves, and bring to
the boil. Cover, then reduce heat to very
low and gently simmer, turning beef
once, for 4 hours or until beef is tender.
Meanwhile, preheat oven to 180°C.
Grease a baking tray and line with baking
paper. Place leek on prepared tray and
drizzle with remaining 1 tbs oil. Season with
salt and sprinkle with remaining garlic. In
the final 30 minutes of beef cooking, roast
leek for 30 minutes or until tender.
Preheat a chargrill pan or barbecue
to medium heat. Carefully add roasted
leek and grill for 2 minutes each side or
until grill marks appear.
Arrange leek on a serving platter.
Remove beef from cooking liquid and
place on top of leek. Drizzle with a little
cooking liquid and sprinkle with dukkah
and coriander sprigs to serve.
APPLE & ORANGE BLOSSOM
TART WITH HONEY LABNEH
SERVES 6-8
Begin this recipe 1 day ahead. You will
need a kitchen blowtorch.
400g thick Greek-style yoghurt
2 tbs honey
2 tbs store-bought apple sauce
TO BUY IN JUNE
- beetroot • brussels sprouts • beetroot • brussels sprouts
- celeriac • fennel • grapefruit • celeriac • fennel • grapefruit
- Jerusalem artichokes • okra • Jerusalem artichokes • okra
- oranges • pears • quince • oranges • pears • quince
- rhubarb • silverbeet• rhubarb • silverbeet
SWORDFISHSWORDFISH
A firm, meaty fish rich in heart-healthy A firm, meaty fish rich in heart-healthy
oils, swordfish has been known to oils, swordfish has been known to
strike fear into the hearts of those strike fear into the hearts of those
with mercury concerns, but fortunately with mercury concerns, but fortunately
government guidelines recommend government guidelines recommend
moderation rather than abstinence. moderation rather than abstinence.
Unlike more delicate seafood, it’s Unlike more delicate seafood, it’s
robust enough to be teamed with robust enough to be teamed with
strong flavours, and won’t flake apart strong flavours, and won’t flake apart
in a chargrill pan or on a barbecue. in a chargrill pan or on a barbecue.MANDARINSMANDARINS
Popular with parents for being the Popular with parents for being the
fruit least likely to come home in kids’ fruit least likely to come home in kids’
lunch boxes, mandarins are the neater, lunch boxes, mandarins are the neater,
sweeter citrus. Use in place of oranges sweeter citrus. Use in place of oranges
and choose varieties with fewer seeds, and choose varieties with fewer seeds,
such as Imperial or Afourer.such as Imperial or Afourer.GRANNY SMITHSGRANNY SMITHS
The humble Granny Smith may not be The humble Granny Smith may not be
the sexiest apple on the shelf, but it’s the sexiest apple on the shelf, but it’s
certainly one of the most versatile. certainly one of the most versatile.
Crisp, firm and a little tart, it beats the Crisp, firm and a little tart, it beats the
rest for baking and lends crunch to rest for baking and lends crunch to
winter salads such as beetroot and winter salads such as beetroot and
feta, or walnut and radicchio.feta, or walnut and radicchio.TURMERICTURMERIC
Take Roy Ner’s advice and try using Take Roy Ner’s advice and try using
fresh turmeric root in place of fresh turmeric root in place of
powdered for a more subtle spice and powdered for a more subtle spice and
hue. As well as imparting a complex, hue. As well as imparting a complex,
earthy flavour to your food, turmeric earthy flavour to your food, turmeric
(both types) scores top health marks (both types) scores top health marks
due to the anti-inflammatory powers due to the anti-inflammatory powers
of curcumin, the compound that gives of curcumin, the compound that gives
it its colour. Wear gloves to prevent it its colour. Wear gloves to prevent
staining, or clean up with lemon juice.staining, or clean up with lemon juice.MARKET
BASKET
2 cups (500ml) milk
3 eggs, plus 1 extra egg yolk(^1) / 4 cup (55g) caster sugar
11 / 2 tbs orange blossom water
(from gourmet food shops)
1 Granny Smith apple
2 tsp brown sugar
Pinch of ground cinnamon
PASTRY
2 cups (300g) plain flour, plus
extra to dust
(^1) / 3 cup (75g) caster sugar
180g unsalted butter, chilled, chopped
2 egg yolks
To make the labneh, line a fine sieve with
a large square of muslin or a clean Chux
cloth. Set over a bowl and add yoghurt.
Fold up edges to cover the yoghurt, then
chill overnight to drain. Transfer to a bowl,
discarding liquid. Swirl through honey.
For the pastry, place flour, sugar and
butter in a food processor and whiz until
it resembles fine breadcrumbs. Add
egg yolks and 1^1 / 2 tbs chilled water, and
whiz until just combined. Turn out onto
a lightly floured work surface and knead
until smooth. Shape into a disc, enclose
in plastic wrap, then chill for 30 minutes.
Preheat oven to 180°C. Line the base of
a 20cm springform pan with baking paper.
Roll out pastry on a lightly floured surface
to 8mm thick, then use to line base and
sides of prepared pan, allowing excess to
overhang. Chill for 20 minutes. Trim excess
pastry, then line with baking paper and fill
with pastry weights up to sides. Bake for
10 minutes, then remove weights and
paper. Bake for a further 8 minutes or until
golden. Brush with apple sauce.
Reduce oven to 160°C. To make
the filling, whisk milk, eggs, egg yolk,
caster sugar and orange blossom water
until combined. Pour into pastry case and
bake for 1 hour 15 minutes or until just
set with a slight wobble in the centre.
Allow to cool, then chill until cold.
When ready to serve, slice apple very
thinly and layer over tart. Sprinkle with
brown sugar and cinnamon, then use
a kitchen blowtorch to caramelise lightly.
Serve tart with honey labneh.
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