shaox­ing

“I love us­ing Shaox­ing (Chi­nese rice wine) to en­hance other flavours. The dry, sharp flavour is great in this caramel sauce.”

donna hay - - STAFF SHORTCUTS - STEVE, FOOD DI­REC­TOR

EDAMAME, TROUT and DASHI RISOTTO

2 ta­ble­spoons dashi pow­der

1.5 litres wa­ter 50g un­salted but­ter, chopped

1 cup (200g) ar­bo­rio rice

1 cup (140g) frozen pod­ded edamame, thawed and crushed

185g hot smoked trout, flaked mi­cro (baby) radish leaves, shichimi tog­a­rashi and chilli oil (op­tional), to serve

Place the dashi and wa­ter in a medium saucepan and bring to just be­low the boil. Keep warm. Melt the but­ter in a large saucepan over medium heat. Add the rice and cook, stir­ring con­stantly, for 1 minute or un­til well com­bined. Add the dashi stock to the rice, ½ cup (125ml) at a time, adding more once ab­sorbed, and cook, stir­ring fre­quently, for 22–25 min­utes or un­til the rice is ten­der.

Add the edamame and mix to com­bine. Di­vide be­tween bowls and top with the trout, radish, tog­a­rashi and chilli oil (if us­ing) to serve. SERVES 4.

SHAOX­ING and CHILLI CARAMEL LAMB RACKS

1 ta­ble­spoon ex­tra vir­gin olive oil

2 x 800g (8-bone) lamb racks, trimmed sea salt and cracked black pep­per

¾ cup (180ml) Shaox­ing (Chi­nese cook­ing wine)

½ cup (110g) caster (su­perfine) sugar

1 long red chilli, thinly sliced

4 cloves gar­lic, thinly sliced steamed Asian greens, Thai basil and mi­cro (baby) lemon balm, to serve

Pre­heat oven to 200°C (400°F). Heat the oil in a large non-stick fry­ing pan over high heat. Sprin­kle the lamb with salt and pep­per. Add the lamb to the fry­ing pan and cook for 4 min­utes. Trans­fer to an oven tray and cook for 12–15 min­utes for medium or un­til cooked to your lik­ing.

While the lamb is cook­ing, place the Shaox­ing, sugar, chilli and gar­lic in a small saucepan over high heat and bring to the boil. Cook for 10 min­utes or un­til syrupy and thick­ened. Driz­zle the lamb with the chilli caramel sauce. Serve with Asian greens, basil and lemon balm. SERVES 4.

GOAT’S CHEESE, PLUM and WAL­NUT TARTS

2 sheets frozen puff pas­try, thawed

300g round aged goat’s cheese, rind on, cut into 1cm-thick rounds

½ cup (160g) plum sauce

¼ cup (45g) brown sugar

1 ta­ble­spoon bal­samic vine­gar

¼ cup (25g) roasted wal­nuts, chopped

¼ cup chervil leaves

Pre­heat oven to 220°C (425°F). Place the pas­try sheets on top of each other and press to­gether. Us­ing an 11cm round cut­ter, cut out 4 rounds. Us­ing an 8.5cm round cut­ter, gen­tly score a cir­cle in the cen­tre of each pas­try round. Prick the cen­tre with a fork. Top each with a round of cheese. Place the pas­try rounds on a large oven tray lined with non-stick bak­ing pa­per. Cook for 16–18 min­utes or un­til golden brown and puffed.

While the tarts are cook­ing, place the plum sauce, sugar and vine­gar in a small saucepan over high heat. Bring to the boil and cook for 2–3 min­utes or un­til re­duced slightly. Driz­zle the tarts with the plum sauce and sprin­kle with the wal­nut and chervil to serve. SERVES 4.

SHAOX­ING and CHILLI CARAMEL LAMB RACKS

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.