Ex­tract

The cou­ple be­hind Syd­ney’s Mid­dle Eastern hotspots Ke­pos Street Kitchen and Ke­pos & Co., Michael Ran­tissi and Kristy Fraw­ley, live and breathe easy-topre­pare food that’s de­signed to share, as their lat­est book, Hum­mus and Co., re­flects.

delicious - - CONTENTS - PHO­TOG­RA­PHY ALAN BEN­SON STYLING BERNI SMITHIES

Share in Ke­pos Street Kitchen’s new cook­book, Hum­mus and Co.

SHANKLISH CHEESE WITH ZA­ATAR MAKES ABOUT 20 BALLS

“Th­ese yo­ghurt cheese balls (known as shanklish in the Mid­dle East) make a great snack or ac­com­pa­ni­ment to a shared ta­ble. Make a salad by flak­ing them and mix­ing with fresh toma­toes and olive oil, or use them in a pasta dish. Za­atar spice mix con­tains dried za­atar leaves, sesame seeds, ground sumac and other spices.” You will need a 750ml jar for this recipe.

1kg Greek yo­ghurt 2 tsp sweet pa­prika 1 small red chilli, finely chopped

1/4 cup (30g) za­atar Olive oil, to cover

Place yo­ghurt and 200ml wa­ter in a saucepan and whisk to com­bine. Place pan over medium-low heat and bring to a gen­tle sim­mer for 15 min­utes or un­til the mix­ture sep­a­rates.

Line a colan­der with a large square of muslin or a clean Chux cloth and place over a large bowl. Pour in yo­ghurt mix­ture and drain at room tem­per­a­ture for 2 hours or un­til mix­ture is firm, dry and cool. Dis­card liq­uid.

Com­bine pa­prika, chilli and za­atar in a shal­low bowl. Us­ing clean hands, shape and compress 1 tbs yo­ghurt mix­ture into a ball, then roll in chilli mix­ture. Re­peat to make about 20 balls, then trans­fer to a jar and cover with oil. Store, cov­ered and chilled, for up to 3 months.

FIGS WITH BUR­RATA AND PRO­SCIUTTO SERVES 4-6 AS A STARTER

“This dish is all about cel­e­brat­ing sim­plic­ity and let­ting the flavours of th­ese special in­gre­di­ents shine. Pome­gran­ate mo­lasses adds a com­plex yet har­mo­nious flavour.”

4 balls bur­rata (sub­sti­tute buf­falo moz­zarella), drained 6 fresh figs, torn in half 100g thinly sliced pro­sciutto 1/4 cup (60ml) pome­gran­ate mo­lasses 1/ 3 cup (80ml) ex­tra vir­gin olive oil Basil leaves and black salt flakes (op­tional), to serve

Ar­range bur­rata, figs and pro­sciutto on a large plat­ter. Driz­zle with pome­gran­ate mo­lasses and oil, then sprin­kle with basil leaves and black salt, if us­ing, to serve.

STEAMED LEEKS WITH SPINACH AND HALOUMI SERVES 4 AS A SIDE

“Leeks are un­der­rated vegeta­bles. They don’t have to be chopped up in soups or stews – try adding a few in­gre­di­ents to make the leek into a dish of its own.”

30g un­salted but­ter, chopped

1/ 2 bunch sage, leaves picked 3 leeks (white part only), thor­oughly

washed, cut into 2.5cm-long pieces 21/ 4 cups (100g) baby spinach Finely grated parme­san or haloumi,

to serve

Melt but­ter in a fry­pan over medium heat. Add sage and cook for 2-3 min­utes or un­til fra­grant, but not browned. Re­duce heat to low and add leek pieces, stand­ing them up­right. Cover and steam for 5 min­utes or un­til soft­ened, then flip and scat­ter over spinach. Cover and steam for a fur­ther 5 min­utes or un­til spinach has wilted. Sprin­kle with parme­san to serve.

SCORCHED ONIONS, HALOUMI & POME­GRAN­ATE MO­LASSES SERVES 4-6 AS A SIDE

“The pome­gran­ate adds a lovely sweet­ness and acid­ity that makes this recipe work well as a side dish with any grilled meat or fish.”

1/4 cup (60ml) olive oil 5 small red onions, halved cross­ways 2 tbs pome­gran­ate mo­lasses 100g haloumi, shaved

Pre­heat oven to 180°C. Grease a bak­ing tray and line with bak­ing pa­per.

Heat a char­grill pan to high heat. Toss oil and onion in a bowl to com­bine. Grill onion, cut-side down, with­out turn­ing, for 4-5 min­utes or un­til grill marks ap­pear. Trans­fer to pre­pared tray and roast for 15 min­utes or un­til ten­der. Cover with foil and set aside for 5 min­utes to fur­ther soften. Trans­fer onion to a warm serv­ing plat­ter and driz­zle with pome­gran­ate mo­lasses. Scat­ter with haloumi to serve.

HEIR­LOOM CAR­ROT SALAD SERVES 6-8 AS A SIDE

“Car­rots are such a ver­sa­tile veg­etable. They are pre­pared in three dif­fer­ent ways in this salad, giv­ing three dif­fer­ent tex­tures and trans­form­ing the hum­ble car­rot into a very noble dish.”

2 bunches baby (Dutch) heir­loom car­rots, trimmed 1 tbs cumin seeds, toasted, lightly crushed 1/ 2 tsp ground cumin 1/4 cup (60ml) ex­tra vir­gin olive oil 11/ 2 tbs red wine vine­gar

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