Weekly plan­ner:

Recipes from Amanda Ruben’s book Feast­ing: A new take on Jewish cook­ing

Sunday Tasmanian - Tassie Living - - CONTENTS -

COOK­BOOK OUT NOW

Ex­tracted from Feast­ing: A new take on Jewish cook­ing by Amanda Ruben ($49.99, Hardie Grant)

GRAPE, GOAT’S CHEESE AND ONION JAM PIZZETTE

“If you’ve never tried roasted red grapes be­fore, you’re in for a treat. Team them with goat’s cheese, onion jam and fresh thyme for a so­phis­ti­cated snack”

SERVES 4-6

400g baker’s (strong) flour

2 tsp dried in­stant yeast

2 tbs ex­tra vir­gin olive oil, plus ex­tra

to grease and driz­zle

¾ cup (240g) caramelised onion jam

200g goat’s cheese, crum­bled

200g small red grapes, halved if large

6 thyme sprigs

In a large bowl, com­bine the flour and yeast with oil and 1 tsp salt. Add 1 cup (250ml) luke­warm wa­ter and use a spat­ula to bring the mix­ture to­gether to form a dough. Tip out onto a lightly oiled sur­face and, with lightly oiled hands, knead for 5 min­utes or un­til dough is soft and elas­tic.

Di­vide the dough into three pieces – ap­prox­i­mately 200g each – then cover with a damp tea towel and leave to prove in a warm place for 45 min­utes or un­til nearly dou­bled in size.

Pre­heat the oven to 250°C and line two bak­ing trays with bak­ing pa­per. On a lightly floured sur­face, roll each dough ball into a 12cm × 36cm rec­tan­gle, and trans­fer to the bak­ing trays. Spread the onion jam evenly on each pizzette. Top with goat’s cheese, grapes and a few sprigs of thyme. Driz­zle with ex­tra oil and sea­son with salt. Bake for 15 min­utes or un­til crusts are golden.

Driz­zle the warm pizzette with ex­tra oil, then slice and serve im­me­di­ately.

PER SERVE

• 31G PRO­TEIN

• 13G SAT FAT

• 142G CARB

• 45G SUG­ARS

• 1240MG SODIUM

• 1060 CAL (4425KJ

FRIED FISH WITH AGRODOLCE

“I make this dish for Rosh Hashanah lunch. Agrodolce is an Ital­ian sweet and sour sauce that goes well with many things”

SERVES 6-8

750g John Dory or other firm white fish,

cut into small fil­lets

½ cup (65g) po­tato flour

100ml olive oil

2 lemons, peeled, seg­mented Dill sprigs, to serve

Agrodolce

¾ cup (185ml) white wine vine­gar

¼ cup (55g) raw sugar

1 es­chalot, thinly sliced into rings

¼ cup (35g) cur­rants

2 tbs pine nuts, toasted

For agrodolce, com­bine vine­gar and sugar in a small saucepan over medium heat. Sim­mer for 8 min­utes or un­til the sugar has dis­solved and re­duced by half. Place es­chalot in a small bowl and pour over the warm vine­gar dress­ing. Stir in cur­rants then leave to sit for 5 min­utes. Add the toasted pine nuts and mix well. Set aside.

To pre­pare the fish, evenly coat the fil­lets in po­tato flour, then shake to re­move any ex­cess. Heat the olive oil in a large non-stick fry­pan over medium-high heat. Fry the fish, in batches if nec­es­sary, for 2-3 min­utes on each side, un­til just golden brown and crispy. Trans­fer the fish to a tray lined with pa­per towel to soak up the ex­cess oil.

To serve, ar­range the fil­lets on a plat­ter and spoon over the agrodolce. Sea­son gen­er­ously with sea salt and top with lemon seg­ments and dill sprigs.

PER SERVE • 28G PRO­TEIN

• 2G SAT FAT

• 24G CARB

• 15G SUG­ARS

• 610MG SODIUM

• 365 CAL (1530KJ)

EGG­PLANT TABBOULEH

“Roast the egg­plant slices un­til they are golden and ten­der. I like to tear them up by hand and gen­tly mix them through the burghul for rus­tic ap­peal”

SERVES 8–10

1 cup (175g) fine burghul (bul­gur wheat)

4 large egg­plants, cut length­ways into

1cm slices

¼ cup (60ml) ex­tra vir­gin olive oil

8 spring onions (white part only),

thinly sliced

1 large bunch mint, finely shred­ded

1 large bunch flat-leaf pars­ley,

finely shred­ded

10 toma­toes (1kg), seeds re­moved,

chopped ½ tsp su­mac

Dress­ing ¼ cup (60ml) olive oil

2 tbs pome­gran­ate mo­lasses Juice of

1 lemon

Pre­heat the oven to 180°C.

Place the burghul in a fine-meshed sieve and rinse thor­oughly for 1-2 min­utes. Rest the sieve over a bowl and leave to dry for 25 min­utes.

Coat the egg­plant in olive oil and place on a bak­ing tray. Bake in the oven for 15 min­utes or un­til golden, then set aside to cool.

Com­bine the spring onion and herbs in a large bowl. Slice or tear the egg­plant into smaller pieces, then add to the herb mix­ture.

Add the plump burghul and tomato to the egg­plant mix­ture, then gen­tly mix well to com­bine.

For the dress­ing, whisk to­gether all the in­gre­di­ents in a bowl.

To serve, pour dress­ing over the tabbouleh and toss gen­tly un­til evenly coated. Sprin­kle with su­mac to fin­ish and serve at room tem­per­a­ture.

PER SERVE

• 6G PRO­TEIN

• 2G SAT FAT

• 28G CARB

• 15G SUG­ARS

• 325MG SODIUM

• 295 CAL (1225KJ)

FRESH TUNA NICOISE

“A so­phis­ti­cated salad for en­ter­tain­ing”

SERVES 6-8

250g green beans, trimmed

300g kipfler po­ta­toes ¼ cup (60ml) olive oil, plus ex­tra for tuna 600g yel­low-fin tuna fil­let

2 tbs di­jon mus­tard

1 tsp each ground fen­nel and co­rian­der

cup (80ml) white wine vine­gar

4 eggs 12 baby cos leaves

200g cherry toma­toes, halved juice of ½ lemon dill sprigs, to serve black olive tape­nade dress­ing

½ cup (80g) kala­mata olives, chopped

1 tbs ca­pers in brine, finely chopped

1 cup (20g) flat-leaf pars­ley, shred­ded

¼ red chilli, finely chopped juice of

½ lemon

1½ tbs olive oil

For the dress­ing, com­bine all in­gre­di­ents in a bowl. Set aside.

Bring a large saucepan of salted wa­ter to the boil over a high heat. Blanch the beans for 90 sec­onds, then drain and re­fresh in cold wa­ter. Drain again, then trans­fer to a plate lined with pa­per towel.

Place po­ta­toes in a saucepan and cover with cold wa­ter. Add a pinch of salt, then bring to the boil. Re­duce heat to medi­um­low and sim­mer for 12-15 min­utes, un­til soft when pierced with a knife. Drain and, while still warm, peel and cut into slices.

Heat 2 tbs oil in a large non-stick fry­pan over high heat. Pan-fry the sliced po­ta­toes in batches, ad­ding more oil as needed, un­til they are brown and crispy on both sides. Drain on pa­per towel.

Cut the tuna fil­let into three pieces and rub all over with oil, then sea­son with salt and pep­per. Heat 2 tbs oil in a large non-stick fry­pan over high heat and sear the tuna for about 20 sec­onds on each side. Set aside to cool.

Brush tuna with mus­tard and toss with the ground spices. Slice into 1.5cm pieces.

Bring a small saucepan of wa­ter to the boil and add the vine­gar. Re­duce heat to a gen­tle sim­mer, give the wa­ter a swirl and crack in the eggs, one at a time. Cook for 3 min­utes, then re­move with a slot­ted spoon and drain on pa­per towel.

To assem­ble, ar­range cos on plates and top with tuna, beans, po­tato, tomato, tape­nade and eggs. Squeeze over lemon juice and gar­nish with dill sprigs.

PER SERVE • 30G PRO­TEIN

• 10G SAT FAT

• 8G CARB

• 2G SUG­ARS

• 740MG SODIUM

• 780 CAL (3625KJ)

CHICK­PEA PAN­CAKE WITH MACHE, AS­PARA­GUS AND MANCHEGO

“These gluten-free pan­cakes are made WITH BESAN (CHICK­PEA) flour”

SERVES 2

2¼ cups (250g) besan (chick­pea) flour

½ cup (125ml) ex­tra vir­gin olive oil

1 sprig rose­mary, leaves picked,

finely chopped

1 tsp white bal­samic vine­gar 100g mache (lamb’s let­tuce)

or baby rocket leaves

100g as­para­gus, thinly sliced length­ways

60g manchego cheese, finely grated

Com­bine besan and 1 tsp salt in a bowl. Grad­u­ally add 3 cups (750ml) wa­ter, whisk­ing con­stantly, un­til you have a smooth, thin bat­ter. Set aside to stand for 40 min­utes at room tem­per­a­ture.

Pre­heat oven to 250°C. Po­si­tion the oven rack on the se­cond rack from the top and place a heavy bak­ing tray on top (this will help to crisp the pan­cake as it bakes).

Heat 1½ tbs olive oil in a 20cm oven­proof fry­pan over medium-high heat. Re­move any foam from the sur­face of the bat­ter and dis­card, then mix well.

Pour half the bat­ter into the hot fry­pan, sprin­kle with a pinch of rose­mary and black pep­per, then trans­fer to the oven, set­ting the pan on top of the pre­heated bak­ing tray. Bake for 15 min­utes or un­til golden brown. Care­fully trans­fer pan­cake to a plate and cover with foil to keep warm. Re­peat, with re­main­ing oil and bat­ter to make a se­cond pan­cake.

Mean­while, whisk to­gether the vine­gar and re­main­ing ¼ cup (60ml) oil in a small bowl, sea­son to taste, then dress the salad leaves and as­para­gus.

Serve the pan­cakes warm, topped with the dressed salad and manchego.

PER SERVE

• 32G PRO­TEIN

• 15G SAT FAT

• 64G CARB

• 5G SUG­ARS

• 1445MG SODIUM

• 1055 CAL (4425KJ)

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