checking every 2-3 minutes and brushing
with glaze, for 6-8 minutes or until
sticky and slightly charred. Remove
and set aside, covered with foil.
Repeat with second tray.
For the salad, toss all ingredients
in a bowl until just combined.
Drizzle quail with any remaining
glaze from trays and serve with salad.ASPARAGUS, PROSCIUTTO
& PINE NUT SALAD
SERVES 8 AS A SIDE
“I see a lot of asparagus at this time of the
year, and it tells me summer is nearly here.
Yet I don’t see enough cooks celebrate it
as the hero. This recipe can be served as
a side dish or even a main meal in itself.”3 bunches asparagus, trimmed
200g sourdough, crusts removed,
torn into pieces(^2) / 3 cup (165ml) olive oil
Finely grated zest and
juice of 1 lemon
6 anchovy fillets in
oil, drained
1 tbs baby capers
in brine, drained
(^1) / 2 cup firmly packed
flat-leaf parsley leaves
1 tbs currants
2 tbs toasted pine nuts
8 thin slices prosciutto
Finely grated parmesan,
to serve
Peel 6 asparagus spears lengthways
into ribbons. Place in a bowl of iced
water and set aside until needed.
Meanwhile, pulse sourdough in
a food processor until finely chopped.
Heat^1 / 4 cup (60ml) oil in a large frypan
over medium heat. Add sourdough to
pan and cook, stirring, for 4 minutes
or until golden. Transfer to a tray lined
with paper towel to drain and cool.
Heat a chargrill pan or barbecue to
medium heat. Place remaining asparagus
in a shallow dish and drizzle with
1 tbs oil. Grill, turning occasionally, for
2-3 minutes or until tender and charred.
Transfer to a plate and set aside.
To make dressing, place lemon zest
and juice, anchovies, capers, parsley and
remaining85ml oil in a blender and whiz
until green and smooth. Transfer to a
bowl and set aside.
Place charred asparagus on a serving
plate. Drain asparagus ribbons and pat
dry with paper towel. Arrange ribbons
over charred asparagus and scatter with
crispy sourdough, currants, pine nuts
and prosciutto. Spoon over some of the
dressing. Sprinkle with parmesan and
serve with remaining dressing.
SLOW-ROASTED BRISKET
WITH AROMATIC SPICE RUB
SERVES 8
“Okay, slow-roasting a dish all day might
not seem normal, but these days, with
great oven technology, leaving the
oven on while you’re out is completely
safe, and wait until you see the results!”
Begin this recipe at least 6 hours ahead.
2 cups (120g) smoking woodchips
(from barbecue and DIY shops)
(^1) / 3 cup (50g) each garlic powder
and onion powder
(^1) / 4 cup (40g) smoked paprika (pimenton)
2 tsp celery salt
(^1) / 2 cup firmly packed (125g) brown sugar
2 tbs Dijon mustard
2 tbs olive oil
Finely grated zest and juice of 1 lemon
2.5kg beef brisket, trimmed
Soak woodchips in cold water for
30 minutes, then drain. Preheat oven
to 140°C and line a baking tray with foil.
Combine garlic and onion powder,
paprika, celery salt, sugar, mustard,
oil and lemon zest and juice in a bowl.
Rub paprika mixture all over brisket
and place, fat-side up, in prepared tray.
Heat woodchips in a heavy-based
ovenproof saucepan over high heat
for 10-15 minutes or until darkened and
smoking. Transfer pan with woodchips
to bottom shelf of oven.
Roast brisket, uncovered, for 2 hours,
then cover tightly with foil and roast
for a further 4 hours or until very
tender. Remove from oven and
set aside to rest for 20 minutes,
then thickly slice against the
grain to serve.
SHANNON BENNETT.