TURK­ISH FLAVOURS

Fired up by a deep dive into In­stan­bul’s vi­brant and ex­cit­ing food scene, An­drew McCon­nell serves up some of his favourite dishes from a mem­o­rable trip that has in­flu­enced his menus and changed the way he eats at home.

delicious - - SUBSCRIPTION OFFER - PHO­TOG­RA­PHY MARK ROPER STYLING EMMA KNOWLES

“ISTANBUL IS ONE OF THE GREAT FOOD CI­TIES OF THE WORLD. WHETHER IT’S A KE­BAB ON THE STREET, A FINE-DIN­ING RESTAU­RANT OR A FISH SAND­WICH BY THE DOCKS, IT’S DONE WITH PAS­SION AND LOVE.” @chef_an­drewm­c­connell

GAR­LIC FLAT­BREAD WITH WHIPPED CURD CHEESE SERVES 6 AS STARTER OR PART OF A SHARED MEAL

“I‘ve adapted this flat­bread recipe from my trip, and now it‘s on the menu in our wine bar, Mar­ion. We serve it brushed with plenty of gar­lic but­ter, and with house­made whipped curd cheese on the side for dip­ping.” Be­gin this recipe 4 hours ahead.

1 tsp dried yeast

1/ 2 tsp caster sugar 310g strong (baker’s) flour, sifted,

plus ex­tra to dust 100g un­salted but­ter, soft­ened 1 gar­lic clove, crushed Aleppo pep­per (op­tional – sub­sti­tute dried chilli flakes) and ex­tra vir­gin olive oil, to serve

WHIPPED CURD CHEESE

500g fresh firm ri­cotta 100g sour cream 1/ 3 cup (50g) pine nuts, toasted 1/ 2 red onion, thinly sliced 1/4 bunch mint, leaves picked

To make the flat­breads, in a large bowl com­bine yeast, sugar and 200ml luke­warm wa­ter. Cover and stand for 10 min­utes or un­til frothy. Add flour and a pinch of salt flakes, stir­ring to form a dough. Trans­fer to a lightly floured work sur­face and knead for 10 min­utes or un­til smooth and elas­tic (or knead on low speed in a stand mixer fit­ted with hook at­tach­ment). Trans­fer dough to a large greased bowl, cover with plas­tic wrap and stand in a warm place for 2 hours or un­til dou­bled in size. Turn out dough onto work sur­face and punch once to knock out air, then di­vide into 6 even pieces and roll each piece into a ball. Place balls on a greased tray, cover and stand in a warm place for 30 min­utes or un­til risen slightly.

Mean­while, com­bine but­ter and gar­lic in a bowl and set aside un­til needed.

Gen­tly roll out each flat­bread to 1cm thick and dust with a pinch of flour. Re­turn to tray, cover with plas­tic wrap and chill for 30 min­utes to fin­ish prov­ing.

Mean­while, for whipped curd cheese, place ri­cotta and sour cream in a food pro­ces­sor and whiz un­til com­bined. Com­bine pine nuts, onion and mint in a small serv­ing dish. Trans­fer whipped curd cheese to a serv­ing bowl and scat­ter with some pine nut mixture and Aleppo pep­per, if us­ing. Driz­zle with oil.

Heat a large fry­pan over medium-high heat. In batches, add flat­bread and cook for 4 min­utes each side or un­til golden and cooked through. Re­move from heat, brush with gar­lic but­ter and scat­ter with a pinch of salt flakes.

Trans­fer flat­breads to a serv­ing plat­ter and serve with whipped curd cheese and re­main­ing pine nut mixture.

SPICED CAU­LI­FLOWER SALAD SERVES 4

“This salad was in­spired by my first trip to Istanbul. Dur­ing my visit I ate the most de­li­cious veg­etable dishes. What struck me about all of them was their in­tense flavour. More of­ten than not, the veg­eta­bles were pre­pared dur­ing the day and left to mar­i­nate at room tem­per­a­ture, al­low­ing the flavours to re­ally de­velop. Now, this is how I usu­ally cook at home.” 8 white pep­per­corns 1 tsp co­rian­der seeds 1/ 2 tsp cumin seeds 1/4 tsp fen­nel seeds 1 large cau­li­flower, trimmed, cut into flo­rets 1/ 3 cup (80ml) ex­tra vir­gin olive oil 2 long green shal­lots (white and

light-green part only), thinly sliced Juice of 1 lemon 1 green bird’s eye chilli (seeds re­moved

– op­tional), thinly sliced Seeds from 1/ 2 a pome­gran­ate Mint and flat-leaf pars­ley leaves,

to serve

Pre­heat the oven to 200°C.

Place pep­per­corns and co­rian­der, cumin and fen­nel seeds on a bak­ing tray and toast for 2 min­utes or un­til fra­grant. Stand to cool slightly then, us­ing a mor­tar and pes­tle, pound un­til coarsely ground (al­ter­na­tively, use a spice grinder).

Toss cau­li­flower and oil in a large bowl. Heat a large non-stick fry­pan over medium-high heat. Add cau­li­flower and cook, stir­ring oc­ca­sion­ally, for 8-9 min­utes or un­til golden and barely cooked through. Add spice mixture and cook, stir­ring con­stantly, for 1 minute or un­til well com­bined. Trans­fer to a bowl and toss through shal­lots, lemon juice, chilli and

1/ 2 tsp salt flakes. (If you like, stand for at least 1 hour be­fore serv­ing to al­low the flavours to de­velop.)

Trans­fer cau­li­flower mixture to a serv­ing bowl. Scat­ter with pome­gran­ate, mint and pars­ley to serve.

MATCH WITH BILLY BUT­TON 2X2 RIES­LING PINOT BLANC 2016 Avail­able from wine­so­ci­ety.com.au

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