SAFFRON COTRIADE
SERVES 4-6SERVES 4-6
1 heaped tsp saffron threads1 heaped tsp saffron threads
2 tbs olive oil, plus extra to drizzle2 tbs olive oil, plus extra to drizzle
2 onions, finely chopped2 onions, finely chopped
3 garlic cloves, thinly sliced3 garlic cloves, thinly sliced
(^11) // 33 cup (80ml) white wine cup (80ml) white wine
1.25L (5 cups) chicken stock1.25L (5 cups) chicken stock
750g baby chat potatoes, thickly sliced750g baby chat potatoes, thickly sliced
500g nannygai or snapper (skin on), 500g nannygai or snapper (skin on),
pin-boned, cut into 10cm piecespin-boned, cut into 10cm pieces
300g green prawns, peeled 300g green prawns, peeled
(tails intact), deveined(tails intact), deveined
500g pot-ready mussels (discard any 500g pot-ready mussels (discard any
mussels that don’t close when tapped, mussels that don’t close when tapped,
or any with broken shells)or any with broken shells)
1 baby fennel, thinly shaved, 1 baby fennel, thinly shaved,
fronds reservedfronds reserved
Sliced baguette, to serveSliced baguette, to serve
Place saffron in a bowl with 1 tbs boiling Place saffron in a bowl with 1 tbs boiling
water. Set aside for 5 minutes to soak.water. Set aside for 5 minutes to soak.
Heat oil in large saucepan with a lid over Heat oil in large saucepan with a lid over
medium-high heat. Add onion and garlic, medium-high heat. Add onion and garlic,
and cook, stirring, for 8 minutes or until and cook, stirring, for 8 minutes or until
softened. Add saffron, soaking liquid and softened. Add saffron, soaking liquid and
wine, and cook, stirring, for a further wine, and cook, stirring, for a further
2 minutes or until reduced slightly. Add 2 minutes or until reduced slightly. Add
stock and potato, increase heat to high, stock and potato, increase heat to high,
and bring to the boil. Reduce heat to and bring to the boil. Reduce heat to
medium-low, cover, then simmer for medium-low, cover, then simmer for
8 minutes or until potato is just tender. Add 8 minutes or until potato is just tender. Add
fish, then cover and cook for 3-4 minutes or fish, then cover and cook for 3-4 minutes or
until just cooked through. Remove fish with until just cooked through. Remove fish with
a slotted spoon and keep warm. Add a slotted spoon and keep warm. Add
prawns and mussels, stirring gently to prawns and mussels, stirring gently to
combine. Cook, covered, for 3-4 minutes combine. Cook, covered, for 3-4 minutes
or until prawns are cooked through and or until prawns are cooked through and
mussels have opened. Return fish to pan. mussels have opened. Return fish to pan.
Drizzle with oil and scatter with fennel Drizzle with oil and scatter with fennel
fronds. Serve with sliced baguette.fronds. Serve with sliced baguette.
SLOW-COOKED SLOW-COOKED
MASCARPONE POLENTAMASCARPONE POLENTA
SERVES 6-8 AS A SIDESERVES 6-8 AS A SIDE
Polenta comes in regular or instant forms. Polenta comes in regular or instant forms.
We used the non-instant for this recipe.We used the non-instant for this recipe.
1L (4 cups) milk1L (4 cups) milk
1L (4 cups) chicken stock, plus extra 1L (4 cups) chicken stock, plus extra
warm stock to loosenwarm stock to loosen
1 garlic clove1 garlic clove
2 cups (340g) polenta2 cups (340g) polenta
1 cup (250g) mascarpone1 cup (250g) mascarpone
(^11) // 22 cup (40g) finely grated parmesan, cup (40g) finely grated parmesan,
plus extra shaved parmesan to serveplus extra shaved parmesan to serve
Store-bought salsa verde (from selected Store-bought salsa verde (from selected
grocers and delis) and micro parsley, grocers and delis) and micro parsley,
to serveto serve
Combine the milk, stock and garlic in a Combine the milk, stock and garlic in a
saucepan over high heat and bring to the saucepan over high heat and bring to the
boil. Gradually whisk polenta into milk boil. Gradually whisk polenta into milk
mixture to incorporate. Cook, whisking mixture to incorporate. Cook, whisking
constantly, for 5 minutes or until thickened. constantly, for 5 minutes or until thickened.
Transfer to a heatproof bowl and place Transfer to a heatproof bowl and place
bowl over a pan of simmering water (don’t bowl over a pan of simmering water (don’t
let the bowl touch water). Cover surface let the bowl touch water). Cover surface
directly with plastic wrap, then cover the directly with plastic wrap, then cover the
bowl tightly with foil. Cook, stirring bowl tightly with foil. Cook, stirring
occasionally, for 2occasionally, for 2^11 // 22 hours or until polenta hours or until polenta
is creamy. Stir through mascarpone and is creamy. Stir through mascarpone and
parmesan, adding a little extra warmed parmesan, adding a little extra warmed
stock, if necessary, to loosen. Transfer to stock, if necessary, to loosen. Transfer to
a serving platter, then fold through salsa a serving platter, then fold through salsa
verde. Scatter with micro parsley and extra verde. Scatter with micro parsley and extra
parmesan, and serve immediately.parmesan, and serve immediately.
CHERRY & ROSE ECLAIRSCHERRY & ROSE ECLAIRS
MAKES 20MAKES 20
75ml milk75ml milk
1 tsp caster sugar1 tsp caster sugar
60g unsalted butter, chopped60g unsalted butter, chopped
(^22) // 33 cup (100g) plain flour, sifted cup (100g) plain flour, sifted
3 eggs, at room temperature3 eggs, at room temperature
200g mascarpone200g mascarpone
200ml pure (thin) cream200ml pure (thin) cream
CHERRY AND ROSE GLAZECHERRY AND ROSE GLAZE
2 tbs glucose syrup (from supermarkets)2 tbs glucose syrup (from supermarkets)
1 tsp rosewater (from gourmet food 1 tsp rosewater (from gourmet food
shops)shops)
50g frozen cherries50g frozen cherries
350g pure icing sugar350g pure icing sugar
2-3 drops red food colouring2-3 drops red food colouring
Dried rose petals (from gourmet food Dried rose petals (from gourmet food
shops), to scattershops), to scatter
Preheat oven to 200°C (fan forced). Preheat oven to 200°C (fan forced).
Grease 3 large baking trays and line with Grease 3 large baking trays and line with
baking paper.baking paper.
To make the choux pastry, place milk, To make the choux pastry, place milk,
sugar, butter, 75ml water and a pinch of sugar, butter, 75ml water and a pinch of
salt flakes in a saucepan over medium salt flakes in a saucepan over medium
heat. Cook, stirring, for 2-3 minutes or until heat. Cook, stirring, for 2-3 minutes or until
butter is melted and foaming. Add the butter is melted and foaming. Add the
flour, stirring to bring together into flour, stirring to bring together into
a dough. Using a wooden spoon, beat a dough. Using a wooden spoon, beat
dough constantly for 5 minutes or until dough constantly for 5 minutes or until
catching on base of saucepan and coming catching on base of saucepan and coming
away from the sides. Transfer to a stand away from the sides. Transfer to a stand
mixer fitted with the paddle attachment mixer fitted with the paddle attachment
and beat for 2 minutes or until loosened and beat for 2 minutes or until loosened
slightly. Increase speed to medium-high slightly. Increase speed to medium-high
and add the eggs, 1 at a time and making and add the eggs, 1 at a time and making
sure each egg is fully incorporated before sure each egg is fully incorporated before
adding the next, until smooth.adding the next, until smooth.
Transfer the choux pastry to a piping Transfer the choux pastry to a piping
bag fitted with a 1.2cm round nozzle bag fitted with a 1.2cm round nozzle
and pipe 12cm lengths across prepared and pipe 12cm lengths across prepared
baking trays, leaving 3cm between each. baking trays, leaving 3cm between each.
Bake for 10 minutes, then reduce oven to Bake for 10 minutes, then reduce oven to
180°C and bake, swapping the top and 180°C and bake, swapping the top and
the bottom trays halfway, for a further the bottom trays halfway, for a further
15 minutes or until puffed and golden. 15 minutes or until puffed and golden.
Remove from the oven and cool on trays Remove from the oven and cool on trays
for 10 minutes.for 10 minutes.
Using a serrated knife, cut the cooled Using a serrated knife, cut the cooled
pastries in half horizontally. Return tops pastries in half horizontally. Return tops
and bases, cut-side up, to trays and bake and bases, cut-side up, to trays and bake
for a further 10 minutes or until centres for a further 10 minutes or until centres
are dry to the touch. Cool.are dry to the touch. Cool.
For the cherry and rose glaze, place For the cherry and rose glaze, place
glucose, rosewater and cherries in a glucose, rosewater and cherries in a
saucepan over medium heat. Bring to the saucepan over medium heat. Bring to the
boil, breaking up with a wooden spoon. boil, breaking up with a wooden spoon.
Strain, discarding solids, then set aside.Strain, discarding solids, then set aside.
Sift icing sugar into a bowl, making a Sift icing sugar into a bowl, making a
well in the centre. Add strained cherry well in the centre. Add strained cherry
liquid, stir to combine, then add water, liquid, stir to combine, then add water,
1 tsp at a time and stirring constantly, 1 tsp at a time and stirring constantly,
until a smooth, loose consistency. Add until a smooth, loose consistency. Add
food colouring, 1 drop at a time, to food colouring, 1 drop at a time, to
achieve a soft pink colour. Dip tops of achieve a soft pink colour. Dip tops of
pastries into the glaze, then set aside on pastries into the glaze, then set aside on
a wire rack over a baking-paper-lined a wire rack over a baking-paper-lined
baking tray. Scatter with rose petals and baking tray. Scatter with rose petals and
allow to stand for 10 minutes or until set.allow to stand for 10 minutes or until set.
When ready to serve, place the When ready to serve, place the
mascarpone and cream in the bowl of mascarpone and cream in the bowl of
a stand mixer fitted with the whisk a stand mixer fitted with the whisk
attachment. Whisk on high speed to stiff attachment. Whisk on high speed to stiff
peaks. Transfer to a piping bag fitted with peaks. Transfer to a piping bag fitted with
a 1.2cm round nozzle. Pipe rounds of a 1.2cm round nozzle. Pipe rounds of
mascarpone cream along the centre of mascarpone cream along the centre of
each base, then top with the glazed tops each base, then top with the glazed tops
to serve.to serve.