PAIR­ING IS CAR­ING

EAT­ING WITH THE SEA­SONS IS THE GOAL, BUT SOME­TIMES MOTHER NA­TURE SUR­PRISES US

The Gold Coast Bulletin - Gold Coast Eye - - EYE FOOD -

WORDS: A LAST AIR MCLEOD PHOTO: RE­NAE DROOP STYLING: LYNDE L MILLER Chefs earnestly es­pouse ad­her­ing to the sea­sons. They ex­tol beef cheeks and bras­si­cas in win­ter and ad­vo­cate as­para­gus and av­o­cado now. These har­bin­gers of the new sea­son are, of course, best en­joyed as the cooler days yield to spring. Here’s the rub: from a food per­spec­tive, sea­sons don’t fall into neat, three-monthly blocks. In­gre­di­ents are wax­ing and wan­ing all the time, which can un­earth some fan­tas­tic com­bi­na­tions. Truf­fles are just wind­ing up their short sea­son at around the same time as Lockyer Val­ley Dutch cream pota­toes kick in. When paired, each of these in­gre­di­ents el­e­vates the other. Thank you, Mother Na­ture.

BRAISED HASSELBACK POTA­TOES, BA­CON AND TRUFFLE

IN­GRE­DI­ENTS 1kg small pota­toes, skin on (about 12 pota­toes) 100g un­salted but­ter Sea salt and freshly milled pep­per 3 rash­ers streaky ba­con 200ml pure cream 150ml chicken stock 3 gar­lic cloves, crushed 2tsp finely grated lemon zest 1tsp chopped rose­mary 1 small truffle METHOD Pre­heat oven to 200C. Cut each po­tato width­ways in ½cm cuts, go­ing three-quar­ters of the way through the po­tato. Toss the but­ter into a large, heavy-based fry pan over medium-high heat. Once it melts, add the pota­toes. Sea­son gen­er­ously. Fry gen­tly for 15 mins, spoon­ing the but­ter over through­out. Turn pota­toes to en­sure they cook evenly. At this point they should be half cooked. Re­move from the pan, re­turn pan to the flame and fry ba­con rash­ers un­til crisp and golden, then re­move from the pan. Re­turn pota­toes to the pan, cut­side up. Add the cream, stock, gar­lic, lemon zest, rose­mary and sea­son gen­er­ously. Bring to the boil then place in pre­heated oven for 10 mins, un­til the pota­toes are cooked through. Strew with torn ba­con and re­turn to oven for a fur­ther 5 mins. Re­move from oven and shave truffle over food. Alas­tair Mcleod is chef and co-owner of Al’Freshco.al­freshco.com.au

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