Meat mar­ket

An­thony Puharich and Colin Fass­nidge toast their suc­cess in com­bin­ing high and low, us­ing ‘posh’ in­gre­di­ents – caramelised onion, pro­sciutto, chicken liv­ers – in a crowd favourite: the jaf­fle.

delicious - - CONTENTS - @ask­the­butcher_ @cfass­nidge @fass­nidge73

Bite into the world’s posh­est jaf­fle.

C: You do a great char­cu­terie board. A: I’m very proud of it. C: It’s like my col­can­non. A: Oh, here we go with the col­can­non! Good news is, the qual­ity of cured meats in this coun­try has im­proved mas­sively. Re­ally, these days you can get ev­ery­thing you need for a great char­cu­terie board from your lo­cal butcher or even the su­per­mar­ket: cured meats, cheeses, ter­rines, par­fait, ril­lettes.

C: You just want a se­lec­tion of tex­tures. What’s that Aussie cured meat I like? A: Kurobuta. C: That’s it – costs a bit, but it’s amaz­ing. But you don’t need to spend a for­tune. I buy the best cheeses for my restau­rants, but some­times I just want that cheap cheese from my child­hood.

A: Yeah. We’ve all ma­tured with our tastes – we’ve come a long way. But what’s wrong with ca­banossi? C: Noth­ing. Ca­banossi is cool. A: I agree! There’s noth­ing wrong with the ‘80s! But I guess char­cu­terie is the new ca­banossi, and when you’ve thrown a party, you have odds and ends the next day that work in your recipe here.

C: That’s right. This is the per­fect way to use up leftover par­fait and pro­sciutto – any char­cu­terie, re­ally. It also dou­bles as a bit of a hang­over cure. A: Sounds right up my al­ley. C: This is a recipe I used to have at 4Four­teen. I make caramelised onions, add sherry vine­gar at the end so they’re re­ally sharp. I spread these onto thick slices of white bread and top them with a layer of Vic­tor Churchill par­fait. Which I spread lib­er­ally… A: Thank you! C: Then a layer of pro­sciutto. Then – very con­tro­ver­sial – I would sear some chicken liv­ers, slice them and put them in. That might never make the ar­ti­cle though, be­cause [ de­li­cious. food di­rec­tor] Phoebe Wood might have a con­nip­tion.

Note from Phoebe: No liv­ers, Fass­nidge! A: I have put the pro­sciutto on the out­side of a jaf­fle be­fore and it goes re­ally nice and crisp.

C: Yes, but if you hang on, we are go­ing to sand­wich our fill­ing, then but­ter the bread on the out­side. Then put a sage leaf on top of each sand­wich. A: Ah, so the sage goes crisp? C: Yes! It’s the ‘ Vic­tor Churchill and Tar­get’ recipe: high meets low.

A: It’s a world first. I’m fol­low­ing in the foot­steps of Vic­to­ria Beck­ham. It’s a col­lab­o­ra­tion!

C: It’s the Gucci of sand­wiches.


8 x 2cm-thick slices white bread 120g store-bought chicken liver par­fait,

cut into 4 even slices 12 thin slices pro­sciutto 4 sage leaves


1/4 cup (60ml) ex­tra vir­gin olive oil 60g un­salted but­ter, plus ex­tra 50g soft­ened 4 onions, thinly sliced 1/4 bunch thyme, leaves picked 1/4 cup (60ml) sherry vine­gar 1/4 firmly packed cup (60g) brown su­gar

For caramelised onions, heat oil and but­ter in a medium saucepan over medium-high heat un­til but­ter is melted. Add onion and thyme, and cook, stir­ring oc­ca­sion­ally, for 15 min­utes or un­til onion is caramelised. Add vine­gar and su­gar, and cook, stir­ring oc­ca­sion­ally, for 3-5 min­utes or un­til re­duced slightly. Re­move from heat.

To as­sem­ble jaf­fles, place half the bread on a clean work sur­face. Spread 1 tbs caramelised onion onto each slice and top with par­fait and pro­sciutto, then top with re­main­ing bread. (Store re­main­ing caramelised onion, cov­ered and chilled, for up to 2 weeks for an­other use, such as on burg­ers and with grilled meats.)

Pre­heat a jaf­fle ma­chine. Spread ex­tra but­ter on the out­side of each sand­wich, then press a sage leaf on the top of each. In 2 batches, place sand­wiches in jaf­fle ma­chine, close the lid and toast for 4 min­utes or un­til golden. Cut in half to serve.

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