“THIS IS THE AUSTRALIAN FOOD I LOVE,” SAYS MATT MORAN OF HIS NEW BOOK, WHICH SPANS THE COAST TO COUNTRY IN THE MOST DELICIOUS WAY
SPRING GREEN RISOTTO
“Get the rice on then prep the veg, leaning over to stir the risotto as needed”
1 tbs olive oil 60g unsalted butter ½ leek, white part only, chopped 200g arborio rice or vialone nano rice 1L hot vegetable stock 150g frozen peas, thawed
1 Large zucchini, handful thinly baby sliced spinach plus extra to serve to serve Heat the olive oil and 20g butter in a large saucepan over a medium-high heat until the butter foams. Reduce heat to mediumlow, add the leek and garlic and stir for 6-8 minutes until tender and translucent. Add the rice. Stir for a minute or so to toast the rice and coat it in oil, then add the stirringbefore minutesAdd vermouththe addinguntil until hot eachtheor the stock, winerice ladlefulnext. oneis and almostStiris ladlefulbring absorbedfor tender.10-15to at thea time, boil. and1-2 Add minutes zucchini,peas, until sugarand brightstir snapto green combine.peas, and asparagusCook tender, for then stir through the baby spinach to wilt. Stir in the grated parmesan and remaining butter to combine. Serve hot, scattered with thyme, mint and lemon zest.
• 13G PROTEIN
• 11G SAT FAT
• 47G CARB
• 4G SUGARS
• 1190MG SODIUM
• 440 CAL (1835KJ)
200g sour cream or creme fraiche 2 tsp chopped thyme leaves, plus extra to serve 2 tsp Dijon mustard 150g cherry tomatoes, halved 2 truss tomatoes, cut into wedges 6 smoky bacon rashers 6 eggs 2 tbs pure (thin) cream 2 tbs finely grated cheddar cheese
125g each plain and wholemeal flour 150g chilled unsalted butter, cut into small pieces 100g cheddar cheese, coarsely grated 1 egg 1 tbs white vinegar
For the cheddar patry, combine the flours, butter, cheddar and a pinch of salt in a food processor and pulse until combined, but still with small lumps of butter. Tip onto a work surface and make a well in the centre. Combine the egg and vinegar in a bowl, mixing with a fork, then add to the well, gently incorporating into the dry ingredients until a rough dough forms. Lightly knead to form into a disc, wrap in plastic wrap and refrigerate to rest for 1 hour.
Roll out pastry on a lightly floured surface to a rough 30x40cm rectangle and line a 20x30cm baking tray, pressing into the corners. Trim so the edges overhang sides by about 2cm. Refrigerate until required.
Preheat the oven to 180°C. Combine sour cream, thyme and mustard in a bowl, spread over base of the tart, then scatter tomatoes over the top, leaving six gaps (these gaps are where the eggs will fit). Tear the bacon into rough pieces and tuck around the tomatoes, then carefully crack an egg into each gap, being careful not to break the yolks. Drizzle over the cream, scatter with the cheddar and season, then gently fold in the overhanging pastry to form a rough border.
Bake for 30-35 minutes until the pastry is golden brown and the eggs are set. Serve the tart warm or at room temperature, scattered with extra thyme.
NUTRITION • 27G PROTEIN • 32G SAT FAT • 32G CARB • 4G SUGARS • 900MG SODIUM • 735 CAL (3085KJ)