Fare ex­change

Recipes you’ve re­quested from Aus­tralia’s lead­ing restau­rants.

Gourmet Traveller (Australia) - - Contents -

Chefs’ recipes you’ve re­quested.

SHOBOSHO Chicken and prawn won­tons, chicken dashi and Chi­nese broc­coli BANKSII Mus­sels with ver­mouth, green olives and net­tle but­ter

ARIA BRIS­BANE Fried Brus­sels sprouts, parsnips and sherry

RAMBLR Baked mus­cat and brioche cus­tards with quince

“The chicken and prawn wonton soup at Shobosho is the tasti­est win­ter warmer. Would you print the recipe?” Carol Car­pen­ter, Kens­ing­ton Park, SA Chicken and prawn won­tons, chicken dashi and Chi­nese broc­coli Start this recipe a day ahead to steep the kombu. Prep time 45 mins, cook 5 hrs Serves 4 (pic­tured p32)

570 gm Chi­nese broc­coli, stalks trimmed 100 gm fried shal­lots (see note), to serve 2-3 spring onions, thinly sliced

50 ml sesame oil, or to taste Chicken dashi 10 gm kombu (about 1 sheet)

1 kg chicken wings

500 gm chicken car­cass

6 cel­ery stalks, coarsely chopped 1 onion, thickly sliced

1 leek, thickly sliced

80 gm kat­suobushi (see note)

150 ml light soy sauce

100 ml Shaox­ing wine

Chicken and prawn won­tons 300 gm coarsely minced fatty chicken 200 gm un­cooked prawns, peeled and coarsely chopped

15 gm gin­ger, finely chopped

4 gar­lic cloves, crushed

2 tbsp light soy sauce, or to taste 2 tsp sesame oil, or to taste 24 wonton wrap­pers

1 For dashi, re­frig­er­ate kombu in 1.5 litres cold wa­ter in a jug overnight to steep. Pre­heat oven to 200C and roast chicken wings and car­cass in a roast­ing pan un­til browned (1-1¼ hours). Trans­fer to a large saucepan, add kombu wa­ter (dis­card kombu), cel­ery, onion, leek and 1.5 litres cold wa­ter, bring to the boil, then sim­mer over low heat un­til stock is well flavoured (4 hours). Re­move from heat, add kat­suobushi and leave to steep for 1 hour. Strain, add soy sauce, Shaox­ing wine and 1-2 tsp finely crushed white pep­per to taste. Makes about 1.5 litres. Dashi can be made a few days in ad­vance and kept re­frig­er­ated. 2 For won­tons, mix in­gre­di­ents ex­cept wrap­pers in a bowl to com­bine well. To check sea­son­ing, boil a small ball of fill­ing, then taste and ad­just. Re­frig­er­ate fill­ing to chill (1 hour). Lay out 4 wrap­pers and place a tea­spoon­ful of fill­ing in the cen­tre of each. Brush edges lightly with wa­ter, bring cor­ners to­gether and pinch wrap­per over fill­ing to seal, push­ing out any air bub­bles. Place on a tray and cover with a tea towel while you make re­main­ing won­tons. They can be made 2 hours ahead and kept cov­ered and re­frig­er­ated. 3 Bring dashi to the boil, add won­tons in batches and sim­mer un­til they float (4-5 min­utes). Trans­fer to warm bowls with a slot­ted spoon, then add Chi­nese broc­coli to dashi and cook un­til wilted (2 min­utes). Di­vide broc­coli among bowls, la­dle in dashi, gar­nish with fried shal­lots, sliced spring onion and a driz­zle of sesame oil, and serve.

Note Fried shal­lots are avail­able from Asian gro­cers; to make your own heat 300ml veg­etable oil in a saucepan or wok over medium heat and fry 4 thinly sliced golden shal­lots in batches un­til golden and crisp (1-2 min­utes). Drain on pa­per tow­els. Kat­suobushi, dried bonito flakes, is avail­able from Asian su­per­mar­kets. “I’m a big fan of the mus­sels in ver­mouth with net­tle but­ter at Banksii. I’d love to know how to make it.” Hay­den Win­ter, Bowral, NSW Mus­sels in ver­mouth with green olives and net­tle but­ter In place of net­tles, chef Hamish Ing­ham sug­gests us­ing a mix of herbs such as pars­ley, co­rian­der, chives, chervil, dill, sea pars­ley and basil. “What­ever I can get my hands on – the more the bet­ter,” says Ing­ham. Prep time 10 mins, cook 10 mins Serves 4

250 gm cherry toma­toes

60 ml olive oil, plus ex­tra for driz­zling 3 golden shal­lots, finely chopped

1 kg mus­sels, scrubbed and beards re­moved

150 ml dry ver­mouth (Banksii uses Maidenii) 150 gm green olives, cheeks re­moved, pits dis­carded

Water­cress and bread, to serve Net­tle but­ter

2 tbsp olive oil

200 gm net­tles (see note) 200 gm soft­ened but­ter

1 For net­tle but­ter, heat olive oil in a fry­ing pan over medium-high heat, add net­tles and sauté un­til wilted (2-3 min­utes). Re­move from pan and re­frig­er­ate to cool (30 min­utes). Process but­ter and net­tles in a food pro­ces­sor un­til smooth, then re­frig­er­ate un­til re­quired. Net­tle but­ter will keep for 7 days.

2 Pre­heat oven to 200C. Scat­ter cherry toma­toes on an oven tray, driz­zle with half the olive oil, sea­son to taste and roast un­til toma­toes are blis­tered (8-10 min­utes).

3 Heat re­main­ing oil in a large saucepan over medium-high heat, add shal­lots and sauté for

1 minute. Add mus­sels and ver­mouth, cover with a lid and sim­mer, re­mov­ing mus­sels as they open, un­til they’re all cooked (2-3 min­utes). Bring liq­uid back to the boil, add olives, then whisk in net­tle but­ter a spoon­ful at a time. Add cherry toma­toes and re­turn mus­sels to sauce, stir to com­bine, then trans­fer to a serv­ing dish, scat­ter with water­cress and serve with bread.

Note Net­tles can be or­dered ahead from select green­gro­cers or can be found at farm­ers’ mar­kets. Wash net­tles well un­der cold run­ning wa­ter, and wear rub­ber gloves when you han­dle them – con­tact will cause itch­i­ness for up to a day. “Could you print the recipe for Aria Bris­bane’s fried Brus­sels sprouts dish? It’s sim­ply de­li­cious.” An­jali Iyer, Burleigh Heads, Qld Fried Brus­sels sprouts, parsnips and sherry The team at Aria tell us this dish also works well with goat’s or buffalo curd in place of the parsnip purée. Prep time 30 mins, cook 10 mins Serves 4

2 parsnips, trimmed and peeled 80 gm caster su­gar

220 ml sherry vine­gar

1 tbsp olive oil

200 ml pour­ing cream

50 gm chilled but­ter, diced

800 gm Brus­sels sprouts, trimmed 50 ml olive oil

500 ml veg­etable oil

1 Shave 1 parsnip into rib­bons with a peeler, toss with 1 tsp salt in a bowl, then stand for 10 min­utes to soften and draw out mois­ture. Drain and pat dry with pa­per tow­els.

2 Mean­while, in a saucepan bring su­gar and 200ml sherry vine­gar to the boil and cook un­til it be­gins to thicken (2-3 min­utes). Re­move from heat and leave at room tem­per­a­ture.

3 Grate re­main­ing parsnip, place in a small saucepan with olive oil, cover with a lid and cook gen­tly un­til soft­ened (5 min­utes). Add 400ml wa­ter, un­cover and sim­mer un­til wa­ter evap­o­rates (20-25 min­utes). Add cream, bring back to the boil and sea­son to taste. Trans­fer to a blender and blend to a smooth purée. With mo­tor run­ning, grad­u­ally add but­ter and blend un­til smooth.

4 Re­move 20 outer leaves from 7 Brus­sels sprouts and blanch in a large saucepan of boil­ing salted wa­ter un­til bright green (1-2 min­utes; see cook’s notes p177). Re­fresh in iced wa­ter and drain. Shave the same 7 sprouts on a man­dolin into a bowl, sea­son to taste and toss with re­main­ing vine­gar and olive oil to com­bine.

5 Heat veg­etable oil in a deep fry­ing pan to 170C. Fry shaved parsnip in batches, turn­ing oc­ca­sion­ally, un­til golden brown (2 min­utes), then re­move with a slot­ted spoon and drain on pa­per tow­els. Sea­son to taste and leave the oil on the heat.

6 Halve re­main­ing sprouts length­ways and fry in batches, turn­ing oc­ca­sion­ally, un­til crisp and deep golden brown (2-3 min­utes). Trans­fer to a bowl and dress with su­gar-vine­gar re­duc­tion.

7 To serve, spoon parsnip purée onto plates, top with shaved and fried sprouts, and gar­nish with parsnip chips and blanched Brus­sels sprout leaves. “Ramblr’s mus­cat cus­tard and quince is one of my all-time favourite desserts – can you please pub­lish the recipe?” An­to­nio Rossi, Prahran, Vic Baked mus­cat and brioche cus­tards with quince At Ramblr, the quince is puréed and spread on the cus­tards. We’ve sim­ply sliced the poached quince. Prep time 10 mins, cook 45 mins (plus cool­ing, set­ting) Serves 4 (pic­tured p33)

1 kg caster su­gar, plus ex­tra for dust­ing 1 cin­na­mon quill

2 star anise

2 quince, peeled and halved Mus­cat cus­tard 160 gm brioche, torn into bite-sized pieces 520 ml pour­ing cream

130 ml milk

80 ml mus­cat

30 gm caster su­gar

6 egg yolks 1 Bring su­gar, cin­na­mon, star anise and 1.5 litres wa­ter to the boil in a large saucepan, stir­ring un­til su­gar dis­solves. Add quince to syrup, cover di­rectly with a round of bak­ing pa­per and sim­mer over low heat un­til quince turns a deep red colour (about 3 hours). Dis­card pa­per and cool quince in syrup (1 hour). Re­move quince from syrup with a slot­ted spoon and re­move seeds with a par­ing knife. Re­turn to syrup and re­frig­er­ate to chill

(2-3 hours). Cut into thick slices be­fore serv­ing.

2 For mus­cat cus­tard, pre­heat oven to 85C.

Stir in­gre­di­ents ex­cept egg yolks in a saucepan to com­bine and bring to the boil. Trans­fer to a blender, and blend un­til smooth and creamy, then trans­fer to a bowl and cool (30 min­utes). Whisk egg yolks into mus­cat mix­ture, then trans­fer to a jug and di­vide cus­tard among four 125ml ramekins. Bake cus­tards un­til set with barely any wob­ble (45 min­utes). Cool cus­tards and re­frig­er­ate to chill (4 hours).

3 To serve, sprin­kle a thin layer of caster su­gar over cus­tards and care­fully smooth out to an even 2mm layer. Caramelise su­gar with a kitchen blow­torch on medium heat (see note), mov­ing it over the sur­face evenly (1-2 min­utes). Top with quince and a lit­tle syrup, and serve.

Note Caramelis­ing the cus­tards is best done with a kitchen blow­torch. Oth­er­wise place them briefly un­der a very hot grill.

MUS­SELS Artek 65 chair from Ani­bou. Bianca Lorenne cloth from The Lost and Found De­part­ment. BRUS­SELS SPROUTS Bowl and bread plate from Mud Aus­tralia. All other props stylist’s own. Stock­ists p175. Banksii’s mus­sels in ver­mouth with green olives and...

Shobosho’s chicken and prawn won­tons, chicken dashi and Chi­nese broc­coli (RECIPE P34)

Aria Bris­bane’s fried Brus­sels sprouts, parsnips and sherry

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