One-pot won­ders

The Courier-Mail - QWeekend - - WEEKENDER | FOOD - Mail @ ec­co­bistro.com

TMakes 6 100ml rice bran oil 1 large red onion, diced 2 sticks cel­ery, diced 1 fen­nel bulb, diced 2 gar­lic cloves, crushed Pinch saf­fron threads

½ tsp ground cumin here are two mag­i­cal things about one-pot dishes: no flavour is lost dur­ing the cook­ing process and it's a lot less work. At a time when food is of­ten de­con­structed, they re­mind me of how we used to cook and per­haps should do more of­ten. 125ml white wine 1 x 400g tin toma­toes, drained & chopped, liq­uid re­served 3 large desiree pota­toes, peeled & cut into 2.5cm pieces 40g black olives, pit­ted, halved

12 green prawns, shelled & de­veined, tails in­tact 18 clams or mus­sels, if pre­ferred Ex­tra vir­gin olive oil, crusty bread & lemon wedges 3 Add pota­toes and cook for 10-15 mins till al­most done. Add black olives and sea­son with salt and black pep­per. If stew base a lit­tle thick, ad­just con­sis­tency with re­served tomato juice. 4 Lightly sea­son seafood and add to pot, stir­ring gen­tly. Once mus­sels have opened (dis­card any that don't), re­move saucepan from heat and la­dle into serv­ing bowls. Serve seafood stew with driz­zle of olive oil, crusty bread and lemon wedges.

Wine match: 2013 Vi­etti “Ro­ero” Arneis ($52)

Serves 6 2 tbs rice bran oil 4 golden shal­lots, diced 450g risotto rice (ar­bo­rio, carnaroli, etc) 150ml dry white wine 1.5-2L chicken stock, boil­ing 110g mar­i­nated ar­ti­choke hearts, drained & quar­tered

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