delicious Australia - May 2020

CITRUS-CURED SALMON WITH
MUSTARD DRESSING
SERVES 4 AS A LIGHT MEAL
Begin this recipe 1 day ahead.
1 /2 bunch chives, finely chopped,
plus extra to serve
2 long green shallots, thinly sliced
2 eschalots, finely chopped
1 /4 cup (40g) toasted pine nuts
1 /2 cup (140g) natural yoghurt
2 witlof, trimmed, leaves separated
Baby red radish cress, to serve
SALMON CURE
500g rock salt
500g caster sugar
Zest of 1 orange, 1 lime and 1 lemon
600g skinless salmon fillet, pin-boned
MUSTARD DRESSING (MAKES
APPROX. 100ML)
1 tsp runny honey
1 tsp American mustard
2 1 /2 tbs lemon juice
1 /4 cup (60ml) extra virgin olive oil
For the salmon cure, place the salt, sugar
and all the zest in a large mixing bowl
and toss to combine. Place half of the
cure mixture in a deep non-reactive
rectangular 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. Wash
off the salt under cold running water then
transfer salmon to another tray lined with
a clean Chux cloth and allow to air-dry in
the fridge overnight. Cut into 1cm square
pieces and set aside until ready to use.
Meanwhile, for the dressing, place the
honey, mustard and lemon juice in a
medium bowl and whisk to combine.
Whisking continuously, gradually add the
olive oil. Season to taste and set aside.
Place the salmon, chives, long green
shallot, eschalot, pine nuts and half of the
dressing in a large bowl, season to taste
and toss to combine.
Spread yoghurt on a platter, spoon
over salmon mixture and scatter with
extra chives and baby red radish cress.
Serve with witlof leaves alongside.
OYSTER MUSHROOM SHISH,
TOUM, PINE NUT AND PARSLEY
SERVES 4 AS A SIDE OR STARTER
Try to get the freshest oyster mushrooms
you can, they will stay on the skewer much
easier. You will need four 23cm metal
skewers for this recipe.
32 large fresh oyster mushrooms,
trimmed
Toasted pine nuts, to serve
1 /4 bunch chives, cut into 3cm batons
1 /4 bunch flat-leaf parsley leaves, torn
CABERNET SAUVIGNON DRESSING
(MAKES 200ML)
1 /3 cup (80ml) cabernet sauvignon
vinegar or red wine vinegar
2 tbs brown sugar
2 eschalots, finely chopped
1 /4 cup (60ml) garlic oil (from
supermarkets and specialty food
shops), plus extra to drizzle
1 tbs lemon juice
5 pickled baby onions, drained,
quartered
1 /4 bunch chives, finely chopped
1 /4 bunch flat-leaf parsley leaves,
finely chopped
TOUM (GARLIC SAUCE – MAKES
APPROX 500G)
150g garlic, peeled, any green parts
removed
1 /3 cup (80ml) lemon juice
200ml each vegetable oil and light olive
oil, combined in a small jug
For the dressing, place vinegar and
brown sugar in a small saucepan over
high heat. Cook, stirring occasionally,
for 3-4 minutes until the sugar dissolves
then transfer to a heatproof bowl and
chill until cooled completely. Add
remaining ingredients, season to taste
and whisk to combine. Set aside.
For the toum, place garlic and lemon
juice in a blender or food processor and
whiz until a paste starts to form. With the
motor running, gradually add combined
oil, scraping down the sides occasionally.
If the toum gets too thick, add warm
water, 1 tbs at a time, to help emulsify
and loosen until a mayonnaise
consistency. Season to taste then transfer
to an airtight container to keep from
oxidising and changing colour. Toum
can be stored in an airtight container
and stored in the fridge for 4-5 days.
Tightly thread 8 large oyster
mushrooms through their stems on a
metal skewer, ensuring mushrooms keep
their shape. Place them all in the same
direction. Repeat with remaining
mushrooms and skewers. Set aside.
Place a large non-stick frypan over high
heat. Drizzle over extra garlic oil and,
working in batches, carefully add skewers
to the pan and cook for 1-2 minutes on
each side until mushrooms are golden
and cooked. Season to taste. Remove
from the pan and place on a tray, then
cover with foil to keep warm until ready
to serve. Repeat with remaining skewers.
Spread the desired amount of toum
over a large serving platter and top with
warm skewers. Spoon over dressing and
scatter with pine nuts, chives and parsley.
Serve immediately.
MACAROON BIL TOUM, TOMATO,
SUMAC, CHICKPEA
SERVES 4 AS A STARTER
100g toum (recipe at left)
Lemon juice, to taste
Sumac and picked watercress, to serve
DUMPLINGS
1 2 /3 cups (50g) plain (all-purpose) flour
10g salt flakes
For the dumplings, place the flour and
salt flakes in the bowl of a stand mixer
with the hook attachment and knead
on low speed until combined. Increase
speed to medium, add 130ml cold water
and knead until well combined. Transfer
onto a lightly floured work surface and
knead until smooth. Set aside and cover
with a clean tea towel for 20-30 minutes.
On a floured surface, divide dough
into 4 pieces. Roll each piece into a log
about 1.5cm thick (like a rope) then cut
into 1cm pieces. Use your thumb to
drag the dough towards you, making