Chef Mike McEn­ear­ney’s new book Real Food By Mike is packed with de­li­cious sea­sonal ideas

Chef Mike McEn­ear­ney turns to na­ture’s bounty for well­be­ing with sea­sonal meals in his lat­est book,

Inside Out (Australia) - - Contents - Real Food By Mike


Trout is a good source of omega-3 fats, which help in the for­ma­tion of cells, and with thy­roid and adrenal ac­tiv­ity, blood pres­sure, the break­down of choles­terol, blood clot­ting and main­tain­ing healthy hair and skin. The com­po­nents of curry pow­der, such as curry leaves, mus­tard seeds, chilli, fen­nel, cumin and turmeric, all have ben­e­fits well known in Ayurvedic medicine. They’re packed with po­tent com­pounds that have calm­ing, anti-in­flam­ma­tory, an­timi­cro­bial and anti-stress prop­er­ties. Vi­ta­mins such as A,B, C and E are also present.

1. Place the eggs in a saucepan with cold wa­ter over medium–high heat. Once the wa­ter comes to the boil, cook the eggs for 6 min­utes. Im­me­di­ately re­fresh the eggs in iced wa­ter to make sure they stop cook­ing. Peel the eggs and set them aside to serve with the rice. 2. Pre­heat the oven to 180°C. In a large oven­proof saucepan (with a tight-fit­ting lid) over medium heat, sweat the shal­lots with one third of the but­ter un­til translu­cent. Add the pis­ta­chios, cur­rants, half the curry pow­der and the rice. Add another one-third of the but­ter and mix to coat. Add 375ml (1½ cups) wa­ter and bring to the boil. Cover the pan with the lid, trans­fer to the oven and bake for 20 min­utes. 3. Mean­while, make the sauce by heat­ing the re­main­ing but­ter and the flour with the re­main­ing curry pow­der in a saucepan over medium–high heat, stir­ring con­tin­u­ously un­til the mix­ture re­sem­bles soft sand. Slowly add the wa­ter or fish stock, stir­ring con­tin­u­ously un­til smooth. Sim­mer for 15 min­utes, then add the cream and sea­son to taste with a squeeze of lemon juice and some salt and freshly ground black pep­per. Keep warm un­til serv­ing. 4. By this time the rice should be ready. Re­move the pan from the oven and rest for 10 min­utes be­fore re­mov­ing the lid. 5. Fork half the smoked fish and a lit­tle ex­tra but­ter through the rice. Pile the rice onto a plat­ter or into a bowl with the re­main­ing fish and the halved eggs on top. Driz­zle over some of the sauce, scat­ter over the pars­ley and serve with a lemon wedge and more of the lovely sauce on the side for ex­tra help­ings.

This is an edited ex­tract from Real Food By Mike by Mike McEn­ear­ney with photography by Alan Ben­son ($45, Hardie Grant Books), avail­able na­tion­ally.

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