GUEST CHEF.Citrus-curedsalmon withmustard dressing“This sensationalsalmon is achampagne typeof dish – light,vibrant.”70 delicious.com.au
CITRUS-CURED SALMON WITHMUSTARD DRESSINGSERVES 4 AS A LIGHT MEALBegin this recipe 1 day ahead.1 /2 bunch chives, finely chopped,plus extra to serve2 long green shallots, thinly sliced2 eschalots, finely chopped1 /4 cup (40g) toasted pine nuts1 /2 cup (140g) natural yoghurt2 witlof, trimmed, leaves separatedBaby red radish cress, to serveSALMON CURE500g rock salt500g caster sugarZest of 1 orange, 1 lime and 1 lemon600g skinless salmon fillet, pin-bonedMUSTARD DRESSING (MAKESAPPROX. 100ML)1 tsp runny honey1 tsp American mustard2 1 /2 tbs lemon juice1 /4 cup (60ml) extra virgin olive oilFor the salmon cure, place the salt, sugarand all the zest in a large mixing bowland toss to combine. Place half of thecure mixture in a deep non-reactiverectangular tray. Place the salmon on top,and scatter over remaining cure mixture,making sure the salmon is well covered.Refrigerate for 5-6 hours to cure. Washoff the salt under cold running water thentransfer salmon to another tray lined witha clean Chux cloth and allow to air-dry inthe fridge overnight. Cut into 1cm squarepieces and set aside until ready to use.Meanwhile, for the dressing, place thehoney, mustard and lemon juice in amedium bowl and whisk to combine.Whisking continuously, gradually add theolive oil. Season to taste and set aside.Place the salmon, chives, long greenshallot, eschalot, pine nuts and half of thedressing in a large bowl, season to tasteand toss to combine.Spread yoghurt on a platter, spoonover salmon mixture and scatter withextra chives and baby red radish cress.Serve with witlof leaves alongside.OYSTER MUSHROOM SHISH,TOUM, PINE NUT AND PARSLEYSERVES 4 AS A SIDE OR STARTERTry to get the freshest oyster mushroomsyou can, they will stay on the skewer mucheasier. You will need four 23cm metalskewers for this recipe.32 large fresh oyster mushrooms,trimmedToasted pine nuts, to serve1 /4 bunch chives, cut into 3cm batons1 /4 bunch flat-leaf parsley leaves, tornCABERNET SAUVIGNON DRESSING(MAKES 200ML)1 /3 cup (80ml) cabernet sauvignonvinegar or red wine vinegar2 tbs brown sugar2 eschalots, finely chopped1 /4 cup (60ml) garlic oil (fromsupermarkets and specialty foodshops), plus extra to drizzle1 tbs lemon juice5 pickled baby onions, drained,quartered1 /4 bunch chives, finely chopped1 /4 bunch flat-leaf parsley leaves,finely choppedTOUM (GARLIC SAUCE – MAKESAPPROX 500G)150g garlic, peeled, any green partsremoved1 /3 cup (80ml) lemon juice200ml each vegetable oil and light oliveoil, combined in a small jugFor the dressing, place vinegar andbrown sugar in a small saucepan overhigh heat. Cook, stirring occasionally,for 3-4 minutes until the sugar dissolvesthen transfer to a heatproof bowl andchill until cooled completely. Addremaining ingredients, season to tasteand whisk to combine. Set aside.For the toum, place garlic and lemonjuice in a blender or food processor andwhiz until a paste starts to form. With themotor running, gradually add combinedoil, scraping down the sides occasionally.If the toum gets too thick, add warmwater, 1 tbs at a time, to help emulsifyand loosen until a mayonnaiseconsistency. Season to taste then transferto an airtight container to keep fromoxidising and changing colour. Toumcan be stored in an airtight containerand stored in the fridge for 4-5 days.Tightly thread 8 large oystermushrooms through their stems on ametal skewer, ensuring mushrooms keeptheir shape. Place them all in the samedirection. Repeat with remainingmushrooms and skewers. Set aside.Place a large non-stick frypan over highheat. Drizzle over extra garlic oil and,working in batches, carefully add skewersto the pan and cook for 1-2 minutes oneach side until mushrooms are goldenand cooked. Season to taste. Removefrom the pan and place on a tray, thencover with foil to keep warm until readyto serve. Repeat with remaining skewers.Spread the desired amount of toumover a large serving platter and top withwarm skewers. Spoon over dressing andscatter with pine nuts, chives and parsley.Serve immediately.MACAROON BIL TOUM, TOMATO,SUMAC, CHICKPEASERVES 4 AS A STARTER100g toum (recipe at left)Lemon juice, to tasteSumac and picked watercress, to serveDUMPLINGS1 2 /3 cups (50g) plain (all-purpose) flour10g salt flakesFor the dumplings, place the flour andsalt flakes in the bowl of a stand mixerwith the hook attachment and kneadon low speed until combined. Increasespeed to medium, add 130ml cold waterand knead until well combined. Transferonto a lightly floured work surface andknead until smooth. Set aside and coverwith a clean tea towel for 20-30 minutes.On a floured surface, divide doughinto 4 pieces. Roll each piece into a logabout 1.5cm thick (like a rope) then cutinto 1cm pieces. Use your thumb todrag the dough towards you, making
Change language