Fare exchange
Chefs’ recipes you’ve requested.
Recipes you’ve requested from Australia’s leading restaurants.
ONE FORD STREET Spelt maltagliati with tiger prawns and shellfish sauce
BARRIO COLLECTIVE Bacon and cheese toasties
PETITION KITCHEN Beef shin with romesco and lemon
MARION Olive oil cake with pumpkin-seed ice-cream and candied orange
REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant’s name and address or business card, as well as your name and address.
“Would you please ask One Ford Street for the recipe for maltagliati with tiger prawns?”
David Parker, Rozelle, NSW
Spelt maltagliati with tiger prawns and shellfish sauce
Prep time 45 mins, cook 1 hr 15 mins (plus resting)
Serves 4-6 (pictured p32)
2 cups firmly packed basil, plus extra to serve 50 ml olive oil
400 gm fresh or frozen broad beans
Shellfish stock
2 tbsp olive oil 1 carrot, coarsely chopped 1 celery stalk, coarsely chopped 3 golden shallots, coarsely chopped 4 garlic cloves, coarsely chopped 1 kg ripe tomatoes, coarsely chopped 1 kg (about 26) large raw tiger prawns, peeled, deveined, shells and heads reserved
Pasta dough
500 gm (31/ cups) white spelt flour (see note) 3
100 gm eggs (about 2)
200 gm egg yolks (about 12)
2 tsp extra-virgin olive oil
1 For shellfish stock, heat oil in a large saucepan over medium heat, add carrot, celery, shallot and garlic and sauté until very tender (8-10 minutes). Add tomato and prawn shells and heads, and cook until shells just start to turn pink (2-3 minutes). Add 1½ litres water, bring to a simmer over high heat, then reduce heat and simmer gently for 20 minutes. Cool for 30 minutes, then blend with a stick blender and strain through a fine sieve into a large frying pan, pressing to extract all liquid (discard solids). Simmer stock until reduced by three-quarters (35-40 minutes).
2 Meanwhile for pasta dough, mix flour, eggs, yolks, oil and 2 tsp fine sea salt in a large bowl until combined, then knead on a lightly floured bench until smooth and elastic (5 minutes; or mix and knead dough in an electric mixer fitted with a dough hook). Wrap dough in plastic wrap and leave to rest for 30 minutes.
3 To make a basil oil, pound basil with a mortar and pestle until finely crushed, then stir in olive oil to form a thick, smooth paste. Season to taste.
4 Divide pasta into 4 pieces. Working with a piece at a time, and keeping remaining covered, roll in a pasta machine, starting on the widest setting and roll and fold until smooth, then reduce settings notch by notch as you roll until 1mm thick. Lightly dust with flour and cut into uneven rectangle shapes. Set aside on a tray.
5 Blanch broad beans (1 minute; see cook’s notes p176) and peel.
6 Bring stock to a simmer, add prawns and broad beans and simmer until just cooked (2-3 minutes). Cook pasta in a large saucepan of boiling salted water until al dente (about a minute). Drain, add to sauce and toss until well coated. Serve drizzled with a little basil oil and topped with basil leaves. Note White spelt flour is available from select health-food shops. “I adore Barrio’s toasties and would love to whip some up at home. Could you share the recipe?”
Barbara Walker, Manuka, ACT Bacon and cheese toasties
Top-notch ingredients are key to this simple snack.
Prep time 10 mins, cook 15 mins
Makes 4
4 thick slices (about 360gm) smokehouse bacon, such as Pialligo Estate (see note) 8 thick slices soft-style cornbread or brioche (see note)
180 gm vintage cheddar, sliced (see note)
1 Preheat oven to 180C. Place bacon in a deep roasting pan and bake in the oven until softened and warmed through (8-10 minutes). Remove from oven and heat oven grill.
2 Arrange bread slices on a foil-lined oven tray (you may need 2 trays). Grill bread on one side until golden (1-2 minutes), then turn, place bacon on half the slices and cheese on remaining half and season to taste. Grill until bacon browns and cheese melts (1-2 minutes). Sandwich together, cut in half and serve.
Note Barrio uses Pialligo Estate smokehouse bacon (available from select grocers and butchers), cornbread from Canberra’s A Baker
(if cornbread is unavailable, substitute brioche or soft white bread), and Bodalla cheddar, available from Supabarn supermarkets.
“Petition’s beef shin with romesco would be ideal for entertaining. Could you ask for the recipe?”
Bronwyn Hall, Belmont, WA Beef shin with romesco and lemon
If time allows make the romesco two to three days ahead to allow the flavours to develop.
Prep time 45 mins, cook 6 hrs (plus cooling and resting)
Serves 4-6 (pictured p33)
60 ml (¼ cup) olive oil
1 beef shin (about 2.2kg), split (see note) 5 garlic cloves, peeled 1 cup (about 1 bunch) oregano 2 thyme sprigs 250 ml dry white wine 1 litre (4 cups) veal stock or brown chicken stock
Romesco
1 red capsicum
3 ripe Roma tomatoes, halved lengthways ½ Spanish onion 1 garlic clove ¼ long red chilli, seeds removed 50 ml olive oil 50 gm ( 1/ cup) blanched almonds 3 25 gm toasted sourdough (1 slice), crustless 2½ tsp sherry vinegar
¼ tsp smoked paprika
Kohlrabi salad
1 kohlrabi (about 500gm), peeled, cut into julienne and soaked in iced water for 10 minutes to crisp
3 spring onions, thinly sliced
2 tbsp thinly sliced mint
2 tbsp thinly sliced flat-leaf parsley Juice of 1 lemon
50 ml olive oil
1 For romesco, preheat oven to 180C. Roast capsicum in an oven dish, turning occasionally, until charred and softened (40-50 minutes). Cool for 10 minutes, then discard seeds, peel, tear flesh into large strips and transfer to a roasting pan lined with baking paper along with tomatoes, onion, garlic and chilli. Drizzle with 1 tbsp olive oil, season to taste and roast until onion is soft and juices have reduced (1¼-1½ hours). Cool for 5 minutes, then peel tomatoes and onion. Meanwhile, roast almonds on an oven tray until golden (6-8 minutes). Transfer to a food processor along with capsicum mixture, toasted bread, vinegar, paprika and remaining oil, and pulse until coarsely chopped. Season to taste, cover and refrigerate until required.
2 Reduce oven to 160C. Heat oil in a large flameproof roasting pan over medium-high heat. Season shin to taste, add to pan and sear until browned all over without marrow touching pan directly (tilt shin against side of pan; 3-4 minutes each side). Add garlic and herbs to pan and fry until garlic starts to turn golden (1-2 minutes). Add wine and stock, bring to a simmer, cover with baking paper and foil, and braise in oven until meat is very tender and marrow is partially rendered (3½-4 hours).
3 Increase oven to 200C. Fill the cavity of each half shin with a quarter of the romesco sauce, baste the meat with pan juices and roast until romesco is golden brown (10-15 minutes).
4 Meanwhile, for kohlrabi salad, toss ingredients together in a bowl and season to taste.
5 Spoon pan juices over beef shin and serve with kohlrabi salad and extra romesco.
Note Beef shin may need to be ordered ahead; ask your butcher to split lengthways through bone for two even halves.
“There’s something comforting about Marion’s olive oil cake. Would the kitchen share the recipe?”
Olive oil cake with pumpkin-seed ice-cream and candied orange
Prep time 1 hr, cook 2 hrs 20 mins (plus cooling, freezing)
Serves 6 Anna Yiannakis, St Kilda, Vic
80 gm unsalted butter, softened 265 gm caster sugar 80 ml ( 1/ cup) extra-virgin olive oil 3 2 eggs 90 ml milk 40 ml Amaro Montenegro 200 gm (1 1/ cups) self-raising flour, sieved 3 50 ml buttermilk mixed with 25ml pumpkinseed oil (optional), coarsely chopped pepitas, to serve
Pumpkin-seed ice-cream
150 gm (1 cup) pepitas, plus extra to serve 1 tbsp pumpkin-seed oil (see note) 500 ml (2 cups) milk 75 gm ( 1/ cup) caster sugar 3 35 gm liquid glucose
200 gm eggwhites (about 6 whites)
Candied orange and Montenegro syrup
500 gm caster sugar
1 navel orange, washed well, sliced 2mm thick
60 ml Amaro Montenegro
1 For pumpkin-seed ice-cream, preheat oven to 160C, and roast pepitas on an oven tray, stirring occasionally, until light golden (10-15 minutes). Place pepitas and pumpkin-seed oil in a jug and blend with a stick blender until puréed. Stir milk, sugar and glucose in a saucepan over low heat until warm (1-2 minutes), remove from heat and stir until sugar dissolves, then whisk in pumpkinseed purée and a pinch of salt. Whisk eggwhites in a heatproof bowl until just frothy (20-30 seconds) then, whisking continuously, pour milk mixture over whites. Place bowl over a large saucepan of simmering water and stir continuously until mixture thickens and reaches 82C (6-10 minutes). Cool over ice, mixing every few minutes, until chilled (30-40 minutes). Churn in an ice-cream machine, cover and freeze until firm (3-4 hours).
2 Meanwhile, for candied orange and Montenegro syrup, stir sugar and 500ml water in a saucepan over medium heat until sugar dissolves (1-2 minutes), then add orange slices, cover directly with a round of baking paper and heat over very low heat (90C) until slices are translucent but retain shape (2 hours). Combine 160ml syrup with Montenegro. Leave orange slices to cool in remaining syrup (1-2 hours).
3 For olive oil cake, preheat oven to 180C and line a 12cm x 20cm cake tin with baking paper. Beat butter and sugar in an electric mixer until creamy (1-2 minutes). With motor running, slowly pour in oil and beat until well incorporated (2-3 minutes). Add eggs one at a time, beating well and scraping down sides of bowl after each addition, then add milk and Montenegro and combine. Add flour and mix until just combined, taking care not to overwork mixture. Spoon into prepared tin, smooth top and bake until a skewer inserted withdraws clean (40-50 minutes; the cake may sink a little in the middle because of the olive oil; this is fine). Set aside to cool (30-40 minutes).
4 Serve thick slices of cake with candied orange, Montenegro syrup, with pumpkin-seed ice-cream, buttermilk sauce and extra pepitas.
Note Pumpkin-seed oil, made from pressed roasted pumpkin seeds, is available from select grocery stores including Harris Farm.