Fare exchange
Chefs’ recipes you’ve requested.
FUYU Fried cauliflower with white miso, sesame and furikake
POPOLO Frittata “carbonara”
SOUTH ON ALBANY Confit duck salad with honey and hazelnut dressing
TEMPLO Lamb belly with pearl barley
“David Coomer’s fried cauliflower at Fuyu is a dish I could eat every week. Would you share the recipe?”
Dan Rodriguez, Perth, WA Fried cauliflower with white miso, sesame and furikake Prep time 20 mins, cook 10 mins
Serves 4 as an entrée or side (pictured p34) Sunflower oil, for deep-frying
500 gm (about ½) cauliflower, cut into florets 2 tbsp furikake (see note)
Shiso leaves, to serve (see note)
White miso dressing
Large pinch of instant dashi powder 1 tsp sesame seeds
2 tbsp shiro (white) miso (see note) 2 tsp sake
1 tsp egg yolk
1 tsp caster sugar
1 tsp mirin
¼ tsp sansho pepper powder (see note) 1 For white miso dressing, dissolve dashi powder in 1 tbsp boiling water and set aside. Finely grind sesame seeds with a mortar and pestle. Mix in miso, sake, yolk, sugar, mirin and sansho pepper, mixing well between each addition before adding the next ingredient. Thin with dashi (about 3 tsp) to a thick cream consistency.
2 Heat oil in a deep saucepan to 180C. Deep-fry cauliflower in batches until caramelised and tender (3-5 minutes; be careful, hot oil will spit). Remove with a slotted spoon, drain on paper towels and season with salt. Spread miso dressing onto serving plates, top with cauliflower, dust with furikake, scatter with shiso leaves and serve.
Note Furikake seasoning is a mix of bonito flakes, sesame seeds and nori. Furikake, shiso, shiro miso and sansho pepper are available from Japanese grocers. “May I request the recipe for the confit duck salad from chef John Evans at South on Albany in Berry?”
Merideth Mccluskey, Sydney, NSW Confit duck salad with honey and hazelnut dressing
Start this recipe a day ahead to cure the duck. This can also be done in advance – it will keep refrigerated, fully submerged in fat, for three weeks.
Prep time 40 mins, cook 3½ hrs (plus curing, cooling, chilling)
Serves 4 as an entrée
3 duck Marylands (about 275gm each)
1 head of garlic, cloves peeled
2 tbsp rock salt
2 tbsp (firmly packed) thyme
1 tbsp black peppercorns, crushed with a mortar and pestle
1 fresh bay leaf, torn
Finely grated rind of ½ orange
600 gm duck fat, melted
2 cups (loosely packed) watercress sprigs 4 radicchio leaves, torn
½ cup (loosely packed) frisée (pale inner leaves only)
1 cup (loosely packed) baby rocket
¼ carrot, cut into julienne
45 gm ( 1/ cup) roasted and chopped hazelnuts 3
Honey and hazelnut dressing
2 tbsp orange juice
2 tbsp lemon juice
2 tbsp hazelnut oil
1½ tbsp honey
½ tsp each Dijon and wholegrain mustard
1 Preheat oven to 120C. Wash duck and pat dry with paper towels. Combine garlic, rock salt, thyme and black pepper in a food processor, pulse until coarsely ground, then transfer mixture to a non-reactive container and stir in bay leaf and orange rind. Rub salt mixture thoroughly into duck, cover and refrigerate for 6-8 hours to cure.
2 Rinse duck under cold running water, rubbing to remove any herbs or spices. Dry well with paper towels and place in a roasting pan large enough to hold duck pieces snugly in a single layer. Pour duck fat over to submerge duck completely, loosely cover pan with foil, transfer to oven and cook until meat starts to fall from the bone (2½-3 hours). Cool to room temperature in fat (30-40 minutes). Remove duck from fat with a slotted spoon (strain fat and refrigerate for another use), transfer to a tray skin-side up and refrigerate until flesh is firm (30-40 minutes). 3 Preheat oven to 160C. Remove skin from duck, transfer skin to a wire rack placed over a roasting pan and roast until golden and crisp (25-30 minutes). Chop skin finely and keep warm. 4 Shred duck meat, discarding sinew and bones. Place on an oven tray and roast until warmed through (4-5 minutes), then transfer to a bowl and keep warm.
5 For honey and hazelnut dressing, whisk citrus juices, oil, honey and mustards in a bowl, then season to taste. Drizzle a quarter of the dressing over duck.
6 Combine watercress, radicchio, frisée, rocket and carrot in a bowl and season to taste. Drizzle with remaining dressing, add duck, toss lightly to combine, and serve scattered with hazelnuts and duck skin. “The frittata “carbonara” at Popolo is my ultimate breakfast indulgence. Would you publish the recipe?”
Seth Cahill, Brighton-Le-Sands, NSW Frittata “carbonara”
For this recipe, Popolo uses four individual ovenproof cast-iron pans with 15cm-diameter bases. If you would prefer to use one large pan (26cm), extend the cooking time slightly.
Prep time 20 mins, cook 20 mins
Serves 4 for breakfast (pictured p35)
50 ml extra-virgin olive oil
150 gm dried spaghetti
12 eggs
160 ml ( 2/ cup) pouring cream
3
100 gm finely grated parmesan
100 gm flat mild pancetta, cut into lardons Baby sorrel and hot buttered toast, to serve (optional)
1 Preheat oven to 220C. Bring a large saucepan of salted water to the boil, add 1 tbsp oil, then add spaghetti, stir to keep pasta from sticking, and boil until pasta is cooked al dente (2 minutes less than packet instructions). Drain, lightly drizzle with 2 tsp oil to prevent sticking, and set aside.
2 Meanwhile, whisk eggs, cream and parmesan in a bowl and season to taste. Place pans over medium-high heat, add 1 tsp oil to each (or 1 tbsp for larger pan). Divide pancetta among pans and fry until golden brown (3-5 minutes). Swirl pans to coat sides with oil. Divide egg mixture and cooked spaghetti among pans, and stir once or twice to combine. Transfer to oven and bake until set and golden underneath (7-10 minutes; slightly longer for larger pan). Season to taste and serve hot with baby sorrel and buttered toast. “I can’t stop thinking about the lamb and barley at Hobart’s Templo. Any chance that chef Matt Breen would share the recipe?”
Jane Gwilliam, Melbourne, Vic Lamb belly with pearl barley Prep time 30 mins, cook 2½ hrs
Serves 4
60 gm natural almonds, coarsely chopped 900 gm trimmed lamb belly, skin on, bone in, cut into 4 even portions
50 ml strong extra-virgin olive oil, preferably Sicilian
2 garlic cloves, finely chopped
1½ tsp fennel seeds
1 tsp black peppercorns
Finely grated rind of 1 lemon (reserve lemon for roasting)
Leaves from 1 rosemary sprig
1 litre (4 cups) chicken stock
300 gm (1½ cups) pearl barley
1 cup (30 gm) sliced choy sum leaves
1 Preheat oven to 200C. Coarsely chop almonds, place half in a roasting pan lined with baking paper and place lamb on top. Combine olive oil, garlic, fennel seeds, peppercorns, lemon rind, rosemary and 1 tbsp sea salt flakes in a bowl, then rub mixture all over lamb. Scatter with remaining almonds. Coarsely chop lemon and add to the pan, cover with foil, transfer to oven and roast to par-cook (1 hour), then reduce oven to 170C and roast uncovered until lamb is golden and falling from the bone (1¼-1½ hours).
2 Meanwhile, bring chicken stock to the boil in a saucepan over high heat. Add barley, reduce heat to low-medium and simmer until barley is al dente (20-25 minutes). Season to taste. Add choy sum and stir until just wilted (20-30 seconds). Spoon barley mixture into serving bowls, top with lamb belly and serve.