Fresh, flavour­some in­gre­di­ents shine on the plate in their nat­u­ral state

donna hay - - Contents - pho­tog­ra­phy CHRIS COURT styling STEVE PEARCE

IN ITS PUREST FORM, UN­TOUCHED BY FLAME, A FRESH IN­GRE­DI­ENT CAN TRULY SHINE ON THE PLATE. COM­PLE­MENTED BY PER­FECTLY HARMONISED FLAVOURS, ITS NAT­U­RAL VIRTUES ARE RE­VEALED. THESE STRIPPED-BACK DISHES PROVE THAT SOME THINGS RE­QUIRE LIT­TLE EMBELLISHMENT, ALL THE BET­TER TO BARE THEIR UN­SUNG, RAW BEAUTY.

pick­led turnip and snap­per salad with puffed rice, wakame and toasted sesame

4 bunches baby blush and white turnips+ ¼ cup puffed brown rice

2 ta­ble­spoons dried chopped wakame 1 ta­ble­spoon toasted sesame seeds 400g sashimi-grade snap­per, thinly sliced 1 ta­ble­spoon finely chopped chives ex­tra vir­gin olive oil, to serve green chilli pick­ling liq­uid

½ cup (125ml) rice wine vine­gar

1 long green chilli, thinly sliced

¼ cup (55g) white (gran­u­lated) sugar 2 ta­ble­spoons wa­ter

1 ta­ble­spoon sea salt flakes

To make the green chilli pick­ling liq­uid, place the vine­gar, chilli, sugar, wa­ter and salt in a small saucepan over high heat and bring to the boil. Re­duce heat to low and cook for 5 min­utes. Strain, dis­card­ing the chilli, and place the liq­uid in a large bowl. Add the turnips and re­frig­er­ate for 30 min­utes to pickle.

Place the puffed rice, wakame and sesame seeds in a small food pro­ces­sor and process un­til finely chopped. Set aside.

Di­vide the snap­per be­tween 4 plates. Re­move the turnips from the pick­ling liq­uid, re­serv­ing the liq­uid, and di­vide be­tween plates. Top with the puffed rice mix­ture and chives. Driz­zle with a lit­tle of the pick­ling liq­uid and oil to serve.

+ If you can’t find baby blush turnips, you can use thinly sliced baby white turnips in­stead. SERVES 4.

THINLY SLICED AND LIBERALLY SEA­SONED, THE INIM­ITABLE FLAVOUR OF FRESHLY CAUGHT SNAP­PER IS CLEV­ERLY BAL­ANCED BY THE SHARP SWEET­NESS OF GEN­TLY PICK­LED VEG­ETA­BLES.

spicy tuna and mush­room tartare

½ tea­spoon ground chilli flakes

1 clove gar­lic, crushed

1 tea­spoon freshly grated gin­ger

1 tea­spoon fish sauce

½ tea­spoon sesame oil

2 tea­spoons rice wine vine­gar

1 tea­spoon rice flour

400g sashimi-grade tuna, chopped

4 fresh shi­itake mush­rooms, thinly sliced wa­ter­cress, to serve

4 small egg yolks (op­tional) sea salt and cracked black pep­per mush­room dress­ing

8 dried shi­itake mush­rooms

2 tea­spoons Chi­nese cook­ing wine (shaox­ing) 2 ta­ble­spoons oys­ter sauce

1 cup (250ml) wa­ter

2 tea­spoons rice wine vine­gar

To make the mush­room dress­ing, place the mush­rooms, cook­ing wine, oys­ter sauce, wa­ter and vine­gar in a small saucepan over high heat and bring to the boil. Re­duce heat to medium and cook for 5–6 min­utes. Place in the re­frig­er­a­tor un­til cold. Strain, dis­card­ing the mush­room.

Place the chilli, gar­lic, gin­ger, fish sauce, sesame oil, vine­gar and flour in a medium bowl and mix to com­bine. Add the tuna and gen­tly toss to coat. Di­vide the dress­ing be­tween the bowls. Add the tuna, mush­room and wa­ter­cress. Sprin­kle with salt and pep­per and serve with egg yolks, if us­ing. SERVES 4.

oys­ters topped three ways

36 oys­ters tomato and vodka granita

2 ta­ble­spoons tomato paste

2 ripe toma­toes, chopped

1 tea­spoon cel­ery salt

2 ta­ble­spoons sherry vine­gar

½ tea­spoon sumac

1 ta­ble­spoon vodka finely grated horse­rad­ish, to serve mi­cro (baby) wa­ter­cress and cracked black pep­per, to serve black radish, soy and chive top­ping

2 tea­spoons black vine­gar

1 tea­spoon soy sauce

1 tea­spoon Chi­nese cook­ing wine (shaox­ing)

1 tea­spoon sesame oil mi­cro (baby) chives, to serve

2 black radishes, thinly sliced+ black sesame seeds and black sea salt

flakes, to serve cam­pari, man­darin and mint top­ping

1 ta­ble­spoon Cam­pari

1 tea­spoon finely grated man­darin rind

2 ta­ble­spoons man­darin juice

1 tea­spoon aged red wine vine­gar

1 tea­spoon sea salt flakes mi­cro (baby) mint leaves and fin­ger lime

flesh (op­tional), to serve

To make the tomato and vodka granita, place the tomato paste, tomato, cel­ery salt, vine­gar, sumac and vodka in a blender and blend un­til smooth. Strain through a sieve, dis­card­ing the solids, and pour into a shal­low tray. Freeze for 4 hours or un­til set. Rake the granita with a fork and spoon over 12 of the oys­ters. Top with horse­rad­ish and wa­ter­cress and sprin­kle with pep­per to serve.

To make the black radish, soy and chive top­ping, place the vine­gar, soy, cook­ing wine and oil in a small bowl and mix to com­bine. Spoon over 12 of the oys­ters and top with chives, radish, sesame seeds and salt flakes to serve.

To make the Cam­pari, man­darin and mint top­ping, place the Cam­pari, man­darin rind, juice, vine­gar and salt in a small bowl and mix to com­bine. Spoon over

12 of the oys­ters and top with mint and fin­ger lime flesh, if us­ing, to serve. SERVES 6.

+ Black radishes are sold in bunches of mixed heir­loom radishes. If you can’t find black radishes, you can use reg­u­lar radishes.

AN INTERMINGLING OF SPICES AND AN UMAMI-RICH DRESS­ING IN­FUSE TUNA AND SHI­ITAKE MUSH­ROOMS TO FORM ONE SUC­CU­LENT DISH.

salmon, yuzu and nashi with sesame mayo on tem­pura shiso leaves

veg­etable oil, for deep-fry­ing

4 large shiso leaves+

1 egg­white, whisked un­til foamy

½ cup (70g) tapi­oca flour

1 ta­ble­spoon yuzu juice

½ ta­ble­spoon mirin (Ja­panese rice wine)

1 tea­spoon dashi pow­der

½ tea­spoon sesame oil

¼ cup (75g) Ja­panese-style may­on­naise

½ tea­spoon sesame oil, ex­tra

1 nashi pear, peeled and thinly sliced on a man­do­line 400g sashimi-grade salmon, thinly sliced mi­cro (baby) pur­ple shiso leaves, to serve shichimi tog­a­rashi, to serve

Fill a medium saucepan two-thirds full with veg­etable oil and place over medium heat un­til it reaches 180°C (350°F) on a deep-fry­ing ther­mome­ter.

Brush the large shiso leaves with egg­white and dust in the flour. Cook the leaves, in batches, for 30 sec­onds each side or un­til crisp. Re­move and set aside to drain on pa­per towel.

Place the yuzu juice, mirin, dashi pow­der and sesame oil in a small bowl and mix to com­bine. Place the may­on­naise and ex­tra sesame oil in a small bowl and mix to com­bine.

Place the shiso leaves on 4 plates. Top with the sesame may­on­naise, nashi and salmon. Driz­zle with dress­ing and top with shiso and tog­a­rashi to serve. SERVES 4.

+ Shiso leaves are avail­able from se­lected green­gro­cers and Asian su­per­mar­kets.

whipped lemon tara­masalata with salmon roe and pick­led zuc­chini flow­ers

1 tea­spoons fen­nel seeds

2 ta­ble­spoons white wine vine­gar

2 ta­ble­spoons honey

1 ta­ble­spoon wa­ter veg­etable oil, for shal­low-fry­ing

8 small rice pa­per rounds

½ cup (100g) white tara­masalata

½ cup (125g) mas­car­pone

¼ cup (125ml) sin­gle (pour­ing) cream

1 tea­spoon finely grated lemon rind

1 tea­spoon sea salt flakes

12 zuc­chini (cour­gette) flow­ers, trimmed salmon roe, mi­cro (baby) mus­tard cress and cracked black pep­per, to serve

Place the fen­nel seeds, vine­gar, honey and wa­ter in a small saucepan and bring to the boil. Cook for 1 minute. Re­move from the heat, set aside to cool slightly and re­frig­er­ate un­til cold.

Heat 5cm oil in a medium fry­ing pan over high heat. Add the rice pa­per rounds, 1 at a time, and cook for 30 sec­onds or un­til crisp. Set aside on pa­per towel to drain.

Place the tara­masalata, mas­car­pone, cream, lemon rind and salt in the bowl of stand mixer and beat for 2 min­utes or un­til slightly thick­ened. Spoon onto a large plate.

Place the zuc­chini flow­ers in a medium bowl. Strain the fen­nel seeds from the vine­gar mix­ture and pour over the zuc­chini flow­ers. Top the tara­masalata with the pick­led zuc­chini flow­ers, salmon roe and mus­tard cress. Sprin­kle with black pep­per and serve with crispy rice pa­per rounds. SERVES 4–6.

AN ART­FUL BOU­QUET OF ZUC­CHINI FLOW­ERS BLOOMS BRIGHTLY ON A BED OF LEMON-SPIKED TARA­MASALATA, ADORNED WITH VIVID BEADS OF SALMON ROE AND CRISPY RICE PA­PER ROUNDS FOR CRUNCH.

cu­cum­ber salad with gin dress­ing, black sea salt and ju­niper

3 large cu­cum­bers, peeled and thinly sliced 1 ta­ble­spoon sea salt flakes

2 tea­spoons caster (su­perfine) sugar nas­tur­tium leaves, to serve black sea salt flakes, to serve

¼ tea­spoon ju­niper berries, finely chopped gin, tar­ragon and cu­cum­ber dress­ing

2 Le­banese cu­cum­bers, chopped

6 sprigs tar­ragon

2 ta­ble­spoons caster (su­perfine) sugar

¼ cup (60ml) lime juice

2 ta­ble­spoons gin sea salt and cracked black pep­per

To make the dress­ing, place the cu­cum­ber, tar­ragon, sugar, lime juice, gin, salt and pep­per in a blender and blend un­til smooth. Strain through a sieve and dis­card the solids. Re­frig­er­ate the dress­ing un­til needed.

Place the sliced cu­cum­ber in a colan­der. Sprin­kle with salt and sugar and re­frig­er­ate for 10 min­utes. Re­move, rinse and pat dry. Di­vide the cu­cum­ber be­tween 4 plates. Pour over the dress­ing and top with nas­tur­tium leaves, salt flakes and ju­niper berry. SERVES 4.

beet­root and radish salad with rose­hip dress­ing and pomegranate seeds

2 rose­hip tea bags

¹⁄³ cup (80ml) wa­ter

2 ta­ble­spoons vino cotto

2 tea­spoons co­rian­der seeds, crushed

1 bunch (300g) heir­loom radishes, trimmed+ 1 bunch (300g) mixed heir­loom beet­root, trimmed 2 ta­ble­spoons pomegranate juice sea salt and cracked black pep­per

¹⁄³ cup (70g) pomegranate seeds

1 ta­ble­spoon sliv­ered pis­ta­chios, finely chopped 1 pun­net ed­i­ble flow­ers++

Place the rose­hip tea bags, wa­ter, vino cotto and co­rian­der seeds in a small saucepan over high heat and bring to the boil. Re­duce heat to low and cook for 4 min­utes. Re­move from the heat and re­frig­er­ate un­til cold.

Thinly slice the radishes and beet­root on a man­do­line and set aside. Re­move the dress­ing from the fridge and strain, dis­card­ing the co­rian­der seeds. Add the pomegranate juice, salt and pep­per and mix to com­bine.

Di­vide the veg­eta­bles be­tween 4 plates. Spoon over the dress­ing and top with pomegranate seeds, pis­ta­chio and flow­ers. SERVES 4.

+ We used a mix­ture of wa­ter­melon radishes and black radishes, but you can use any radish va­ri­ety you like.

++ Ed­i­ble flow­ers are avail­able from many green­gro­cers.

IN A NOD TO THE VEG­ETABLE GAR­DEN, CRISP CU­CUM­BER, LUSH NAS­TUR­TIUM LEAVES, BITTERSWEET TAR­RAGON AND LIME JUICE BRING THE OUT­DOORS IN, WHILE JU­NIPER BERRIES AND GIN EN­RICH THIS PARED-BACK GREEN SALAD.

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