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OUR COOKS CO-OP WEB SE­RIES CON­TIN­UES TO EX­PLORE THE BUR­GEON­ING FOOD SCENE IN THE HAWKES­BURY VAL­LEY; HERE, WE SHARE CHEF MARTIN BOETZ'S COL­LAB­O­RA­TIONS WITH TOP PRO­DUC­ERS FROM THE RIVER­SIDE RE­GION

Home Beautiful - - CONTENTS - RECIPES MARTIN BOETZ FOOD STYLING KERRIE WORNER WORDS GAVIN KIRK STYLING JOHN MANGILA PHO­TOG­RA­PHY CATH MUSCAT

CU­CUM­BER KIM­CHI Serves 6

500g small cu­cum­bers

1½ tsp salt

2½ tbsp sugar

1-2 tsp Korean red chilli flakes, to taste (see tip)

1½ tbsp peeled fresh gin­ger, thinly sliced into match­sticks 4 cloves gar­lic, thinly sliced

1 tbsp fish sauce

1 tbsp soy sauce

1 tsp dried shrimp, finely chopped, plus ex­tra for gar­nish (see tip) 1 small car­rot

1 green onion (shal­lot), trimmed

¼ small onion, thinly sliced

1. Cut cu­cum­bers in half length­ways. Cut halves into 1cm thick spears and place in a colan­der. Add ¼ tea­spoon of the salt and 2 tea­spoons of the sugar and toss un­til com­bined. Stand for 10 min­utes.

2. In a large bowl, put in the re­main­ing salt and sugar. Add chilli flakes, gin­ger, gar­lic, fish sauce, soy sauce and dried shrimp and stir to com­bine. Set aside.

3. Cut car­rot and green onion into 5cm lengths. Thinly slice each piece of car­rot length­ways. Stack slices and cut into match­sticks. Cut green onion into long thin juli­enne strips.

Add car­rot, green onion, small onion and cu­cum­ber to bowl with fish sauce mix­ture and stir un­til com­bined. Let stand for 15 min­utes, turn­ing once or twice.

4. Ar­range cu­cum­ber in a shal­low dish, spoon­ing the shred­ded veg­etable mix­ture, aro­mat­ics and liq­uid on top. Gar­nish with ex­tra shrimp. Store any leftovers in a glass jar in the fridge for up to 3 days.

Korean chilli flakes and dried shrimp are avail­able from Asian su­per­mar­kets. OP­PO­SITE PAGE, CLOCK­WISE FROM TOP LEFT: Robert Gor­don oil jug, $41.95, The Dea Store. Vin­tage French pad­dle board, $175, The Bay Tree. Weck jar, $22 (lid not shown), The Lost And Found De­part­ment. Linen nap­kin, $60/set of 4, Road Less Taken. Iro plate in Bark, $25, The Dea Store. Vin­tage spoon, stylist’s own. Weck jar, $11.50/small, The Lost And Found De­part­ment. Round resin bowl, $9.95, The Bay Tree. Stockists, page 188

ROASTED CAR­ROT, PUMP­KIN, GIN­GER & HONEY SOUP Serves 6

300g but­ter­nut pump­kin, peeled, cut into rough pieces 1kg car­rots, peeled, halved

1 brown onion, peeled, quar­tered

8 es­chalots, un­peeled

8 cloves gar­lic, un­peeled

50g gin­ger

1 leek, trimmed, roughly chopped

¼ cup olive oil

Salt and white pep­per, to sea­son

2L veg­etable stock

1 bunch thyme

2 bay leaves

Or­ganic honey, to serve

Mi­cro herbs, to gar­nish (op­tional)

1. Pre­heat oven to 160°C. Place pump­kin, car­rot, onion, es­chalots, gar­lic, gin­ger and leek in a large roast­ing tray. Driz­zle over oil and sea­son with salt and pep­per. Toss un­til coated. Roast for about 45 min­utes or un­til caramelised, turn­ing veg­eta­bles half­way.

2. Place stock, thyme and bay leaves in a heavy-based pot and bring to a sim­mer. Squeeze gar­lic and es­chalot flesh from their skins into stock. Add cooked veg­eta­bles and bring to a sim­mer. Sim­mer, cov­ered, for 15 min­utes. Re­move pot from the heat.

3. Re­move thyme stalks and bay leaves and dis­card. Use a hand­held stick blender to puree the soup in pot or puree ladle­fuls in a food pro­ces­sor un­til smooth. If soup is too thick, add more stock or wa­ter. Sea­son to taste. Driz­zle each bowl of soup with honey to serve. Sprin­kle with mi­cro herbs if de­sired.

“in fruit our and fam­ily, veg. we al­ways grew our own i can hon­estly say I've been do­ing this all my life!" - gerry har­vey

SPICE-RUBBED PORK NECK STEAKS Serves 6

25g fen­nel seeds 10g co­rian­der seeds 10g white pep­per 25g sea-salt flakes 1 pork neck (1.5kg) 2 tbsp soy sauce 2 tbsp co­conut oil

1. In a spice grinder, blend fen­nel seeds, co­rian­der seeds and pep­per to a coarse pow­der. Re­move to a bowl and mix with salt.

2. Gen­er­ously rub pork with spice mix­ture un­til coated. Cut pork neck into 2cm wide steaks. Pre­heat an oiled char­grill plate over a medium-high heat. Add steaks and cook for 3-4 min­utes each side. Mix soy sauce and co­conut oil to­gether in a jug and baste steaks with mix­ture in last minute of cook­ing to give a good caramelised fin­ish.

3. Re­move steaks and cover loosely with foil. Al­low to rest for 8-10 min­utes be­fore eat­ing.

CRISP SCHOOL PRAWNS Serves 4-6

2L canola oil

500g green school prawns 100ml Thai fish sauce (see tip) 300g tapi­oca flour

Lime wedges, to serve

Sweet chilli sauce, to serve

1. Heat oil in a wok to 160°C.

2. Line a tray with ab­sorbent pa­per. Place prawns on top, cut long whiskers off to make it eas­ier to sep­a­rate prawns and pat dry. Dis­card pa­per. Sea­son prawns with fish sauce.

3. Pre­pare prawns in small batches so they don’t clump to­gether once floured. Place about one-fifth of the prawns in a large sieve over a bowl and sprin­kle over one-fifth of the tapi­oca flour.

Shake un­til prawns are coated with flour.

4. Place prawns in hot oil and cook for about 5 min­utes or un­til crisp and golden. Use a mesh spoon sieve to scoop up prawns and drain on ab­sorbent pa­per towel. Re­peat with re­main­ing prawns and flour.

5. Serve prawns with lime wedges and sweet chilli on the side.

The prawns will be well sea­soned from the ad­di­tion of the fish sauce. OP­PO­SITE PAGE, CLOCK­WISE FROM TOP LEFT: Din­ner plates, $30 each, Road Less Taken. Vin­tage forks, $150/set of 6, The Bay Tree. Stone kharal, $125, ‘Lovely Linen’ nap­kin, $95/set of 4, both Road Less Taken. Metal dish, stylist’s own. Tum­blers, $4.50 each, The Bay Tree. Stockists, page 188

“some of the best food pro­duc­ers not only sup­ply lo­cal top mar­kets. restau­rants, they also sell at you'll be amazed by the qual­ity of food avail­able" - Marty

GRILLED FEN­NEL & SILVERBEET WITH ROASTED ES­CHALOT DRESS­ING Serves 4-6

2 large fen­nel bulbs

½ bunch silverbeet

2 lemons, halved

2 tbsp olive oil

1 cup pars­ley leaves, rinsed

1 bunch rocket leaves, rinsed, trimmed

Dress­ing (see tip) 10 es­chalots, un­peeled 2 cloves gar­lic, un­peeled 100ml olive oil

50ml pomegranate mo­lasses 30ml red wine vine­gar

1 tsp sugar

Salt and pep­per, to taste

1. To make dress­ing, pre­heat oven to 180°C. Place es­chalot and gar­lic in a small roast­ing dish and driz­zle with the olive oil. Roast for 20-25 min­utes or un­til ten­der. Re­move and al­low to cool slightly.

2. Mean­while, trim the top and bot­tom of fen­nel bulbs, leav­ing some of the core at­tached. Cut bulbs in half from top to bot­tom. Cut into thick wedges mak­ing sure core is at­tached so pieces stay to­gether.

3. Re­move and re­serve leaves from the stalks of silverbeet.

4. In a large saucepan of boil­ing salted wa­ter, add fen­nel pieces and poach for 5-6 min­utes or un­til just ten­der. Re­move and set aside to cool. Poach stalks of silverbeet in boil­ing wa­ter for

5 min­utes. Set aside with the fen­nel once cooked.

5. To fin­ish dress­ing, squeeze flesh from es­chalots and gar­lic, roughly chop and place in a small bowl. Add oil, mo­lasses, vine­gar and sugar.

6. Pre­heat an oiled bar­be­cue or char­grill plate to medium-high heat. Grill lemon halves un­til caramelised. Re­move and al­low to cool slightly. Squeeze juice from lemons and strain into dress­ing mix­ture. Sea­son and stir to com­bine. Set aside.

7. Driz­zle fen­nel, silverbeet stalks and leaves with oil and gen­tly rub over veg­eta­bles. Place on grill and caramelise for 3-4 min­utes each side. Re­move from grill. Add silverbeet leaves to grill and cook un­til just wilted. Cut silverbeet stalks into smaller pieces.

8. Ar­range grilled fen­nel on a serv­ing plate or in a large shal­low dish. Com­bine pars­ley leaves, rocket, grilled silverbeet stalks and leaves in a large bowl. Add some of the dress­ing and toss un­til com­bined. Spread salad over fen­nel and serve.

Store any re­main­ing dress­ing in the fridge for 2 weeks. Al­low to come up to room tem­per­a­ture be­fore us­ing. “make friends farmer's with the grow­ers mar­ket at your lo­cal to make sure you al­ways get the fresh­est in­gre­di­ents" - Marty

CLOCK­WISE, FROM ABOVE: Early morn­ings on the river fea­ture stun­ning scenery; lo­cal fish­er­man Gary Howard grades his haul of prawns; bee­hives at Cooks Co-op.

Har­vey Nor­man ex­ec­u­tive chair­man Gerry Har­vey takes Marty on a tour of his NSW cu­cum­ber farm.

CRISP SCHOOL PRAWNS

Me­landa Park free-range pork farm­ers Sue and Matt Sim­mons pic­tured at their farm in Sackville.

GRILLED FEN­NEL & SILVERBEET WITH ROASTED ES­CHALOT DRESS­ING

Marty shares another way to serve up school prawns, fresh from the river, in the Cooks Co-op web se­ries.

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