Slow-roasted brisket with aro­matic spice rub,

delicious - - MENUS - Woods Cramp­ton Sleep­ing Dogs 2015

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 re­main­ing 85ml 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.

BAKED WHITE CHOCO­LATE & RASP­BERRY CHEESE­CAKE (COVER RECIPE) SERVES 8

“I have kept this recipe since my days as an ap­pren­tice at the Grand Hyatt Mel­bourne. It was in fact the spe­cial­ity of the ho­tel.” This recipe can be made 1 day ahead; store chilled. Be­gin at least 5 hours ahead.

100g un­salted but­ter, melted 200g store-bought An­zac bis­cuits 500g cream cheese, at room tem­per­a­ture 2/3 cup (150g) caster sugar 1/3 cup (50g) corn­flour 3 eggs Finely grated zest and juice of 1 lemon 2 vanilla beans, split, seeds scraped 125g white choco­late, melted,

cooled to room tem­per­a­ture 500g sour cream, at room tem­per­a­ture 250g fresh rasp­ber­ries Freeze-dried rasp­ber­ries (op­tional – sub­sti­tute ex­tra fresh rasp­ber­ries), to serve Pre­heat oven to 170°C. Grease a 20cm round wa­ter­tight cake pan and line with 1 piece of bak­ing paper, fold­ing ex­cess over top of pan to make an even edge (us­ing 1 whole sheet of bak­ing paper will make it eas­ier to re­move the cooked cheese­cake from the pan).

To make the base, place but­ter and bis­cuits in a food pro­ces­sor and whiz to com­bine. Press crumb mix­ture into base of the pre­pared pan. Chill un­til needed.

To make the fill­ing, place cream cheese and sugar in a stand mixer fit­ted with the pad­dle at­tach­ment and beat un­til smooth. Add the corn­flour and beat un­til com­bined. Add eggs, 1 at a time, beat­ing well after each ad­di­tion. Stir through lemon zest and juice, vanilla seeds and a pinch of salt.

Com­bine choco­late and sour cream in a bowl, then stir through cream cheese mix­ture. Pour 1/3 bat­ter over base and scat­ter with 1/3 rasp­ber­ries. Re­peat lay­er­ing process twice more, fin­ish­ing by press­ing fi­nal 1/3 rasp­ber­ries into bat­ter. Place cheese­cake in a large, deep bak­ing dish. Fill dish with boil­ing wa­ter to half­way up side of cheese­cake pan. Bake for 1 hour 40 min­utes or un­til cheese­cake is firm to the touch with a slight wob­ble in the cen­tre. Turn off oven. Stand cheese­cake in oven with the door closed for 40 min­utes, then re­move pan from wa­ter bath and set cheese­cake aside to cool to room tem­per­a­ture. Chill cooled cheese­cake for at least 2 hours or un­til firm in the cen­tre.

Once set, care­fully lift from pan with bak­ing paper. Slice and serve topped with freeze-dried rasp­ber­ries, if us­ing, or ex­tra fresh rasp­ber­ries.

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