Cuisine - - THE MAKER -


Put 400g halved new pota­toes on a bak­ing pa­per-lined lipped bak­ing tray, driz­zle with oil, sea­son with salt and bake in a 200°C oven for 20 min­utes. Mix the grated zest of 1 or­ange with ¼ cup or­ange juice, 2 ta­ble­spoons herbs such as chives, pars­ley or dill and a ta­ble­spoon each of whole­grain mus­tard and ex­tra vir­gin olive oil. Af­ter 20 min­utes, add the thinly sliced skin of ½ a pre­served lemon, ¼ cup green olives and 200g trimmed green beans to the tray and mix well with the pota­toes. Nudge aside some space on the tray and add 2 pieces of sal­mon, skin side down. Driz­zle the dress­ing over the sal­mon and veges and roast for another 12-15 min­utes de­pend­ing on the size of the sal­mon pieces.

Fish stew with chick­peas Fry chopped onion, gar­lic and red cap­sicum un­til soft, add ground cumin, co­rian­der, smoked pa­prika and a pinch of saf­fron or turmeric. Cook for a minute, then add a can each of chopped toma­toes and chick­peas and a lit­tle fish stock. Cook for 20 min­utes or un­til thick­ened, put bite-sized fish pieces on top, cover and steam un­til cooked through. Serve with plenty of chopped fresh co­rian­der.

Ham & spinach go­zleme Make a dough of 250g flour, 1 tea­spoon salt, 1 ta­ble­spoon olive oil and 150ml wa­ter. Mix and knead to­gether un­til soft and smooth. Put into an oiled bowl, cover loosely with plas­tic wrap and set aside for an hour. Fry sliced spinach or other greens with gar­lic un­til wilted. Cool then mix with chopped ham, chopped mint, toasted pine nuts and feta. Di­vide the dough into six pieces and roll into balls. On a lightly floured bench, roll one ball out to 20cm di­am­e­ter. Spread over one-sixth of the fill­ing, brush the edges with wa­ter, fold over to a semi­cir­cle and put on a semolina-lined tray. Re­peat for the re­main­ing five breads. Oil a hot plate or a fry­ing pan over low-medium heat and cook for 3 min­utes on each side un­til golden.

Chilled soba noo­dles with beef

Make a dress­ing of 3 ta­ble­spoons each mirin and soy sauce, 1 ta­ble­spoon each rice wine vine­gar and se­same oil and 2 tea­spoons finely grated gin­ger. Blanch soba noo­dles, drain well and rub the noo­dles gen­tly with your hands to re­move ex­cess starch. Dress with the dress­ing. Quickly grill rump, sir­loin or skirt steak to rare, rest and thinly slice. Toss with the noo­dles along with sliced cu­cum­ber, blanched green beans or as­para­gus, shred­ded car­rots, spring onions, cherry toma­toes and toasted se­same seeds.

Lamb burg­ers with tzatziki Com­bine lamb mince with finely chopped gar­lic, onion, ground cumin, finely chopped pre­served lemon, chilli flakes and fresh oregano and sea­son well. Shape into pat­ties. Cook, then serve in buns or pita pock­ets with a tzatziki of yo­ghurt (or lab­neh), mint, grated cu­cum­ber and salt. Add sliced beet­root and crisp cos.

Leeks, mus­sels & fen­nel tagli­atelle

Steam mus­sels with white wine. Re­serve the cook­ing liq­uid and re­move the mus­sels from the shells. Cut into smaller pieces if very large. Fry sliced leeks and fen­nel in a mix of but­ter and oil un­til very soft. Add a pinch of chilli flakes, the grated zest of a lemon, the mus­sels and re­served liq­uid to heat through, then toss with cooked tagli­atelle (add a splash of pasta cook­ing wa­ter if it’s a lit­tle dry). Add chopped pars­ley or chives and a squeeze of lemon to serve.

Lamb chops with salmoriglio & lentil

& tomato salad Make a salmoriglio by pound­ing to­gether oregano or mar­jo­ram with gar­lic, salt, lemon juice and enough olive oil to loosen. Thinly slice a red onion and mix with red wine vine­gar, salt and ex­tra vir­gin olive oil. Cook puy lentils, drain and add to the red onion while warm. When ready to serve, add chopped cherry toma­toes and cu­cum­ber. Grill or fry lamb chops and driz­zle with the salmoriglio.

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