delicious Australia August 2017

ASPARAGUS & PEA

SALAD WITH RICOTTA

SERVES 4 AS A SIDE

500g asparagus (about 3 bunches),

trimmed

2 tbs olive oil

200g podded peas (substitute

frozen peas)

2 cups loosely packed snow pea

tendrils

200g baked ricotta (from good

delis – substitute fresh ricotta)

CHAMOMILE DRESSING

200ml grapeseed oil

11 / 2 tbs loose-leaf chamomile tea

2 tsp honey

Juice of 1 lemon

For the dressing, place oil, tea and honey

in a saucepan over medium heat and

bring to a gentle simmer. Transfer to a tall

jug and, using a stick blender, whiz for

1 minute or until well combined. Strain

through a fine sieve into a bowl. Whisk in

lemon juice and^1 / 2 tsp each salt flakes and

freshly ground black pepper. Set aside.

Heat a chargrill pan or barbecue to

high heat. Drizzle one-third asparagus

with oil and grill for 3-4 minutes or until

starting to blister. Transfer to a large

bowl and set aside.

Meanwhile, bring a saucepan of water to

the boil. Add peas and half the remaining

asparagus, and cook for 1-2 minutes or

until asparagus is tender. Drain, refresh

under cold water and add to bowl with

grilled asparagus. Peel remaining

asparagus lengthways into ribbons and

add to cooked asparagus mixture. Add

snow pea tendrils and toss to combine.

Transfer to a serving platter, crumble

over ricotta and drizzle with chamomile

dressing. Serve immediately.

ARTICHOKES WITH

WALNUT VINAIGRETTE

SERVES 4 AS A STARTER

Juice of 2 lemons

4 globe artichokes

1 cup (250ml) white wine

(^1) / 4 cup (60ml) extra virgin olive oil
1 tsp white peppercorns
1 bay leaf
2 flat-leaf parsley stalks
1 small leek, chopped
2 thyme sprigs
WALNUT VINAIGRETTE
2 tsp white wine vinegar
Juice of^1 / 4 lemon
1 tsp Dijon mustard
Pinch of ground white pepper
2 tbs each walnut and olive oil
(substitute walnut oil with
extra olive oil)
For the vinaigrette, whisk vinegar, lemon,
mustard and pepper with a pinch of salt
flakes until smooth. Whisking constantly,
add oils in a slow, steady stream and
whisk until well combined. Set aside.
Fill a large bowl with cold water and
add 2 tbs lemon juice. Working with
1 artichoke at a time, peel stem using
a vegetable peeler, then remove tough
outer leaves. Once you reach the softer
leaves, use a serrated knife to trim
one-third from the top. Scrape out the
hairy choke with a teaspoon and discard.
Place in lemon water and repeat with
remaining artichokes.
Combine remaining lemon juice, wine,
oil, peppercorns, bay leaf, parsley, leek,
thyme and 2L (8 cups) water in a large
saucepan over high heat and bring to the
boil. Add artichokes, cover surface directly
with a round of baking paper and top with
a plate. Reduce heat to low and cook for
20 minutes or until artichoke bases are
tender when pierced with a sharp knife.
Drain artichokes and transfer to
a serving platter. Serve warm with
walnut vinaigrette.
BAKED LEATHERJACKETS WITH
MARJORAM AND CAPERS
SERVES 4
(^1) / 2 cup (75g) plain flour
4 whole leatherjackets (skin on

• leatherjackets are always sold
  without heads), cleaned
  Olive oil, to shallow-fry

FF

or the past decade, or the past decade,

I have noticed the rise in I have noticed the rise in

people’s interest in good people’s interest in good

health, and so many fads health, and so many fads

and diets have been and gone. and diets have been and gone.

I have always focused on fresh, I have always focused on fresh,

seasonal food and, in doing so, seasonal food and, in doing so,

have unconsciously endorsed have unconsciously endorsed

healthy eating and wellbeing.healthy eating and wellbeing.

My interest in health is neither My interest in health is neither

Western nor Eastern. I simply Western nor Eastern. I simply

believe in a balanced diet, believe in a balanced diet,

eating whole foods and all things eating whole foods and all things

in moderation. I also believe in in moderation. I also believe in

using natural medicines to using natural medicines to

stimulate and assist the body. stimulate and assist the body.

I believe that food – all edible I believe that food – all edible

flora and fauna in its purest form flora and fauna in its purest form

• is nature’s medicine, as the – is nature’s medicine, as the
  recipes here help demonstrate.recipes here help demonstrate.

This is an edited extract from This is an edited extract from

Real Food by Real Food by

Mike: Seasonal Mike: Seasonal

Wholefood Wholefood

Recipes for Recipes for

WellbeingWellbeing

by Mike by Mike

McEnearney McEnearney

(published by (published by

Hardie Grant Hardie Grant

Books, RRP $45). Books, RRP $45).

Available from Available from

August 1. August 1.

@mikemcenearney

92 delicious.com.au