SALAD CHIC

FRESH TAKES ON THE CLAS­SICS NEVER GO OUT OF FASH­ION. @chef­ben­nett23 @Vueben­nett

Sunday Herald Sun - Stellar - - On Sunday -

SERVES 4

½ cup (75g) whole- egg may­on­naise 1 tsp ground chipo­tle 4 tbs pic­calilli pickle 500g mac­a­roni 4 fresh chori­zos, cas­ings re­moved

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cup (80ml) ex­tra vir­gin olive oil, plus ex­tra to serve 1 red cap­sicum, seeds re­moved, 4 cel­ery stalks, thinly sliced Finely grated zest and juice of 2 oranges 1 bunch heir­loom radishes (sub­sti­tute red radishes), trimmed, very thinly sliced (we used a man­dolin) Finely chopped chives and snow­pea ten­drils (sub­sti­tute baby rocket), to serve

2 gar­lic heads ½ cup (150g) Kew­pie may­on­naise Finely grated zest and juice of 2 lemons cup (165ml) ex­tra vir­gin olive oil 4 eggs, at room tem­per­a­ture 8 rash­ers thinly sliced streaky ba­con 1 baby cos let­tuce, quar­tered length­ways 1 avo­cado, cut into wedges 1 large tomato, cut into wedges Mint and sour­dough toast, to serve Pre­heat the oven to 220°C. To make roast gar­lic may­on­naise, wrap gar­lic in foil and roast for 30 min­utes or un­til ten­der. Unwrap, blender, add may­on­naise, whiz un­til smooth, place in a bowl, cover and chill. Re­duce oven to 100°C. To make le­mon vinai­grette, shake le­mon zest and juice and ½ cup (125ml) oil in a screw-top jar un­til well com­bined. Care­fully lower eggs into a saucepan of boil­ing wa­ter and cook for 6½ min­utes for soft-boiled or un­til cooked to your lik­ing. Im­me­di­ately trans­fer eggs to a bowl of iced wa­ter, stand for 5 min­utes to cool, then peel. Fry ba­con in a non-stick fry­ing pan over medium-high heat for 2-3 min­utes each side un­til crisp. Keep warm in the oven. Wipe out pan, add re­main­ing oil, add chicken and cook over medium-high heat for 4 min­utes each side or un­til cooked through. Slice. Ar­range chicken, ba­con, halved eggs, let­tuce, avo­cado and tomato sep­a­rately on a plat­ter. Driz­zle with vinai­grette and scatter with mint and freshly ground black pep­per. Serve with sour­dough and may­on­naise. 12 un­cooked king prawns, peeled with heads and tails left in­tact, de­veined 1 tbs tan­doori paste 100ml ex­tra vir­gin olive oil, plus ex­tra to serve 1 bunch kale, stems re­moved, leaves torn 4 eggs, at room tem­per­a­ture 8 thin slices prosciutto ½ baguette, thinly sliced 12 Brus­sels sprouts, thinly sliced (we used a man­dolin) 1 baby cos let­tuce, halved length­ways Mung bean sprouts, to serve Cae­sar dress­ing 2 egg yolks (fresh­est eggs pos­si­ble) 1 tsp each Di­jon mus­tard and horse­rad­ish cream 3 an­chovy fil­lets in oil, drained, chopped 1 tsp white wine vine­gar 50g grated parme­san, plus ex­tra to serve 1 tbs Worces­ter­shire sauce Juice of ½ le­mon ½ cup (125ml) grape­seed oil In a bowl, com­bine prawns, tan­doori paste and 1 tbs olive oil. Cover and chill. For the dress­ing, blitz all in­gre­di­ents ex­cept oil in a food pro­ces­sor un­til well com­bined. With the mo­tor run­ning, slowly add oil un­til well com­bined. Place in a bowl, cover and chill. Pre­heat oven to 180°C. Grease a large bak­ing tray and line with bak­ing pa­per. To make kale chips, rub half the kale with 1 tbs olive oil, spread evenly on pre­pared tray and bake for 12 min­utes or un­til crisp. Care­fully lower eggs into a saucepan of boil­ing wa­ter and cook for 6½ min­utes for soft-boiled, or un­til cooked to your lik­ing. Im­me­di­ately trans­fer eggs to a bowl of iced wa­ter, stand for 5 min­utes, then peel. Heat oven grill to high. Place prosciutto on a bak­ing tray and grill for 3 min­utes or un­til golden. Keep warm. Brush baguette slices on each side with 2 tbs oil, spread on bak­ing tray and grill for 2 min­utes each side or un­til golden, then place on a plate. Spread prawns on bak­ing tray and grill, turn­ing half­way, for 8 min­utes or un­til just cooked through. Keep warm. In a bowl, rub re­main­ing kale in re­main­ing oil un­til dark green. Ar­range prawns, prosciutto, baguette, all kale, halved eggs, Brus­sels sprouts and cos on a plat­ter. Driz­zle with a lit­tle dress­ing and ex­tra oil, top with bean sprouts and ex­tra parme­san, sea­son and serve with re­main­ing dress­ing.

1 chicken stock cube 6 medium cos let­tuce leaves, blanched, re­freshed 2 eggs (use fresh­est eggs pos­si­ble) Juice of 1 le­mon, plus wedges to serve 220ml olive oil pin-boned 1 red onion, very thinly sliced (we used a man­dolin) 1 cel­ery heart, larger stalks sliced 5mm thick, small stalks left whole, in­ner cel­ery leaves re­served 2 green ap­ples, very thinly sliced (we used a man­dolin) 1 wit­lof, leaves sep­a­rated Halved pick­led cock­tail onions, roasted chopped wal­nuts and shaved ched­dar, to serve To make the dress­ing, dis­solve stock cube in 50ml boil­ing wa­ter in a bowl, then trans­fer to a food pro­ces­sor, add blanched let­tuce, eggs and le­mon juice and whiz un­til com­bined. With the mo­tor run­ning, slowly add 200ml oil in a thin steady stream un­til all com­bined. Heat a char­grill pan or bar­be­cue to high. oil and grill for a minute each side for rare or un­til cooked to your lik­ing (line the grill cel­ery leaves, ap­ple and wit­lof among serv­ing plates. Scatter with cock­tail onions, wal­nuts and cheese, sea­son with freshly ground black pep­per, and driz­zle with dress­ing. Serve with le­mon wedges. 1kg bone­less pork belly (skin on), skin scored at 1.5cm in­ter­vals 2 corn cobs, silks re­moved 400g can kid­ney beans, rinsed, drained chopped Mint leaves, basil leaves and be­tel leaves (sub­sti­tute cos let­tuce), to serve Maple & pa­prika dress­ing ¼ cup (60ml) maple syrup Juice of 1 lime, plus wedges to serve 1 tsp smoked pa­prika 1 tbs each sherry vine­gar and ex­tra vir­gin olive oil Pre­heat oven to 220°C.bring the pork to room tem­per­a­ture, pat dry with pa­per Roast for 50 min­utes or un­til skin be­gins to crisp. Re­duce oven to 180°C and roast pork for 30 min­utes to cook through. Cool, then chop. Mean­while, cook corn in a saucepan of boil­ing salted wa­ter for 5 min­utes or un­til ker­nels are ten­der. Drain, cool slightly, then cut ker­nels from cobs. For the dress­ing, whisk all in­gre­di­ents in a bowl un­til well com­bined. Ar­range pork, corn, tomato, kid­ney beans, onion, cap­sicum and let­tuce sep­a­rately on a large serv­ing plat­ter and scatter with mint and basil. Serve with be­tel leaves, lime wedges and dress­ing.

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