Silvia Colloca: Good advice for making things go further
“From pesto to pickles, making a little extra can save you a lot of time down the track”
PICKLED FENNEL, ORANGE AND DUCK SALAD
Make extra: pickled fennel
4 duck marylands 2 oranges 2 tbs extra virgin olive oil
350ml white wine vinegar 100g caster sugar 4 small fennel bulbs, sliced lengthways
on a mandoline, fronds reserved 2 tsp pink peppercorns, lightly crushed (or black peppercorns) 2 tsp fennel seeds, lightly crushed
Preheat oven to 180°C. Place the duck, skin side up, on a lined roasting tray. Season, then place in the oven and roast for 1 hour or until golden and tender.
For the pickled fennel, place 300ml water, 2 tsp salt, vinegar and sugar in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Place the fennel in a heatproof bowl or jar with the crushed peppercorns and fennel seeds then pour over the hot pickling liquid. Set aside to cool completely.
Segment the oranges by removing the skin and the pith and cut out the segments. Squeeze the remaining centre of the oranges and reserve the juice.
To make the dressing combine the oil with 2 tbs orange juice, salt, pepper and the chopped fennel fronds. Remove half the pickle. The remaining pickled fennel can be kept in the jar and chilled for up to 2 months. Combine drained pickle with the dressing and orange segments and serve with the roast duck.
NUTRITION • 12G PROTEIN • 6G SAT FAT • 12G CARB • 11G SUGARS • 440MG SODIUM • 305 CAL (1285KJ)
BORLOTTI BEAN STEW
Start this recipe one day ahead Make extra: borlotti beans
700g dried borlotti beans 1 large potato, peeled and halved 2 bay leaves 1 sprig rosemary, plus extra fried leaves
to serve 80g piece flat pancetta or speck, rind removed, plus extra crispy fried pancetta to serve 2 garlic cloves, crushed 1 celery stick, thinly sliced 1 small piece parmesan rind, plus finely
grated parmesan to serve 2 x 400g cans crushed tomatoes 2 cups (500ml) chicken or vegetable stock 200g small pasta (ditalini or small shells) Pesto to serve (optional)
Soak the dried borlotti beans in water overnight, then drain.
Place the drained beans, 2.5L water, the potato, bay leaves, rosemary, pancetta and garlic in a large saucepan. Bring to a simmer over medium heat and cook for 45 minutes or until the beans are tender and cooked through. Remove half the beans and freeze for another meal. Discard rosemary sprig and bay leaves.
Transfer the potato, one-third of the remaining beans and ½ cup (125ml) cooking liquid to a food processor and blend until smooth. Return puree to the pan with celery, parmesan rind, tomatoes and stock. Remove the pancetta and finely chop, then return to the soup. Place over medium heat, bring to a simmer and cook for 20 minutes. Add pasta and cook 6-8 minutes until al dente. Serve topped with crispy pancetta, fried rosemary, parmesan and pesto.
NUTRITION • 34G PROTEIN • 2G SAT FAT • 108G CARB • 10G SUGARS • 1300MG SODIUM • 620 CAL (2605KJ)