GAR­DEN PARTY

ASPARAGUS, BROAD BEANS, BROC­COL­INI – GREENS STAR IN FLAVOUR-PACKED MEALS. @chef­mattmoran @chef­mattmoran

Sunday Herald Sun - Stellar - - On Sunday -

MATT MORAN SMOKED TROUT CAE­SAR SALAD

2 (200g) hot-smoked river trout fil­lets, skin and bones re­moved, flaked 2 soft-boiled eggs, halved 3 sprigs dill, leave picked, to serve Horse­rad­ish dress­ing 2 tbs may­on­naise 2 tsp horse­rad­ish cream 1 tbs chopped dill Juice of ½ lemon

GREEK-STYLE PORK KE­BABS WITH

2 gar­lic cloves, crushed, 2 tsp oregano, dried 60ml olive oil, plus ex­tra to serve 1 bunch rain­bow chard, steamed Baby mint to serve, op­tional Sko­rdalia 2 large (500g) de­siree pota­toes, quar­tered 6 gar­lic cloves, peeled ½ cup (80g) blanched al­monds, plus ex­tra toasted and chopped to serve 2 tbs red wine vine­gar ½ cup (125ml) ex­tra vir­gin olive oil Com­bine gar­lic, oregano, olive oil and lemon juice and zest in a large bowl, add pork, sea­son, toss to coat, cover and leave to mar­i­nate for 10 min­utes. Thread pork onto 8 metal skew­ers. For sko­rdalia, in a saucepan cover potato and gar­lic with salted cold wa­ter, bring to the boil, re­duce to a sim­mer and cook for 20 min­utes or un­til ten­der. Drain. Blitz al­monds, pars­ley and vine­gar in a food potato and gar­lic and pulse, scrap­ing down edges be­tween pulses, un­til just smooth. Don’t over­work or potato will turn gluey. Heat bar­be­cue or a char­grill pan to medium heat. Grill pork for 5-7 min­utes, turn­ing of­ten. Rest for 5 min­utes covered plates, top with skew­ers, rain­bow chard, mint and a driz­zle of olive oil. 2 tbs olive oil, plus ex­tra to serve 40g but­ter 2 onions, thinly sliced 3 sprigs thymes, leaves picked, plus ex­tra 2 gar­lic cloves, crushed 2 tbs red vine­gar 1 tbs Di­jon mus­tard 2 x short­crust pas­try sheets, par­tially thawed, halved 4-5 yel­low zuc­chini or squash, thinly sliced length­ways (we used a man­dolin) 1-2 green zuc­chini, thinly sliced length­ways (we used a man­dolin) 100g mixed cherry toma­toes, sliced 1 egg, lightly beaten 50g feta, crum­bled

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