LO­CAL HEROES

“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

Sunday Herald Sun - Stellar - - Delicious -

SPRING GREEN RISOTTO

“Get the rice on then prep the veg, lean­ing over to stir the risotto as needed”

SERVES 4

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.

NU­TRI­TION

• 13G PRO­TEIN

• 11G SAT FAT

• 47G CARB

• 4G SUG­ARS

• 1190MG SODIUM

• 440 CAL (1835KJ)

SERVES 6

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

Ched­dar pas­try

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)

MATT MO­RAN

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