We served this traditional dish from Milan with vongole (clams) as they are widely found on the Ligurian coast.
We served this traditional dish from Milan with vongole (clams) as they are widely found on the Ligurian coast.
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Risotto alla MilaneseRisotto alla Milanese
We served this traditional dish from Milan with vongole (clams) as they are widely found on the Ligurian coast.
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Fish with green beans, basil and pine nuts (merluzzo al basilica)Fish with green beans, basil and pine nuts (merluzzo al basilica)
Toss fish with half the lemon juice and white wine in a shallow bowl. Cover with plastic wrap and refrigerate for 20 minutes. Drain fish, reserving marinade. Transfer fish to a plate and place reserved marinade in a saucepan with stock. Bring to the boil, then reduce heat to medium and cook for 5 minutes or until reduced by one-quarter. Cool slightly.
Process basil and pine nuts with oil in a food processor or blender until smooth. Gradually add stock mixture and process until smooth. Season with salt and pepper, and cover with plastic wrap. Set basil sauce aside and keep warm.
Cook beans in a saucepan of boiling, salted water for 6 minutes or until tender. Drain, then split beans in half, if desired. Season and drizzle with remaining lemon juice. Set aside.
Season fish and place in a large, heavy-based frying pan over medium heat. Pour over remaining 100ml white wine and cook, covered, for 8 minutes or until fish is just cooked.
Divide beans and basil sauce among plates and top with fish and baby herbs to serve.
* Fish stock is available from selected delis and fishmongers.
* Baby herbs are available from selected greengrocers.
DRINK 2010 Masi Levarie Soave Classico, Veneto, Italy ($20)
As seen in Feast magazine, Issue 9, pg84.
Photography by John Laurie.
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Russian fish soup (ukha)Russian fish soup (ukha)
This is believed to be Russia’s oldest recorded soup. Traditionally, several fish varieties are added to maximise flavour.
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Zabaglione with macerated raspberriesZabaglione with macerated raspberries
Macerate the raspberries a day ahead. This dessert can be served warm or cold. To serve it cold, continue whisking off the heat until it cools.
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Ribbon egg pasta with prawns and pesto (trenette al pesto)Ribbon egg pasta with prawns and pesto (trenette al pesto)
This dish is classically Ligurian, combining trenette pasta with pesto, which originated in Genoa, Liguria’s capital. While trenette (which is rectangular in shape instead of flat like linguine) is available from some Italian food shops and selected delis here, it can be difficult to track down, so we have substituted linguine for ease. Refrigerate any leftover pesto in an airtight container in the fridge for up to 1 week.
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Figs with labneh and basturmaFigs with labneh and basturma
Shane uses black Genoa figs when they are in season for their sweet, rich flavour; we’ve reconstituted dried ones. Shane also makes his own labneh (see recipe below), but for convenience, we’ve used store-bought labneh.
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Cardamom-and-butter-poached salmon with vanilla fasouliaCardamom-and-butter-poached salmon with vanilla fasoulia
Fasoulia is a bean dish that exists and varies across the Mediterranean and Middle East. Soak the beans overnight. You will need a sugar thermometer for this recipe. The salmon is cooked sous-vide, however, you can also poach it in white wine and butter.*
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Barramundi with crunchy chickpeas and prawns, and halva mayonnaiseBarramundi with crunchy chickpeas and prawns, and halva mayonnaise
At the restaurant, Shane serves this dish with pumpkin and cumin purée. Soak the chickpeas overnight. Store leftover halva mayonnaise in an airtight container in the fridge for up to 1 week.
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Cherry clafoutisCherry clafoutis
You will need 4 x 12cm shallow ovenproof dishes. Alternatively, use a 1L shallow dish and bake for 25 minutes.
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RatatouilleRatatouille
From the south of France, ratatouille is a simple dish that sings with the flavours of summer vegetables – capsicum, tomato, zucchini and eggplant. Guillaume likes to cook the vegetables separately and then combine them into a glorious orchestra of fresh tastes. His summers in the south of France were memorable for the ratatouille which was made before the family went to the beach, the flavours perfectly incorporated by the time they arrived back at home starving.
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Coq au vinCoq au vin
Melbourne chef Jacques Reymond is from the Bresse region where the world’s best chickens are raised. Start this recipe a day ahead.
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Scallops with confit of leek and caviarScallops with confit of leek and caviar
Melt butter in a saucepan over low heat and add the leeks and ¼ tsp salt. Cook very gently for 1 hour or until completely soft, without allowing the leek to colour. Drain off any excess butter and discard.
Meanwhile, remove scallops from their shells and wash in a large bowl of salted iced water. Pat dry with paper towel and set aside on a tray. Wash and dry the shells and arrange them on a platter or individual plates.
Reheat leek, if needed, and stir in the crème fraîche. Add lemon juice and season with salt and white pepper.
Season the scallops. Heat a frying pan over high heat and when very hot, add the oil. Fry scallops for 30 seconds each side or until lightly golden.
To serve, place ½ tbsp of warm leek confit in each scallop shell. Top with the scallops, 1 tsp caviar and a sprig of chervil, if using.
DRINK 2010 Domaine des Amoureux Muscadet Sur Lie ($10)
As seen in Feast magazine, Issue 9, pg106.
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Lemon madeleinesLemon madeleines
You will need a 12-shell madeleine mould. Alternatively, use mini muffin pans.
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BorschBorsch
Place pork ribs, halved onion, bay leaves, peppercorns, 1 tsp salt and 3L water in saucepan over high heat. Bring to the boil, then skim any scum from the surface. Reduce heat to low, cover and cook, skimming regularly, for 1½ hours or until meat is tender. Transfer ribs to a bowl. Cool. Remove meat from bones and reserve. Strain and reserve stock.
Bring beetroot to the boil in a pan of water, then reduce heat to low and cook for 40 minutes or until tender. Drain, cool, peel, then cut into julienne. Toss with 1 tbsp vinegar. Set aside.
Place salo in a saucepan over medium heat. Cook, stirring, for 8 minutes or until mostly melted. Add carrots, celery and chopped onion. Cook, stirring, for 10 minutes or until softened. Add reserved stock, potatoes and beetroot. Bring to the boil, then reduce heat to low and cook for 10 minutes or until potatoes are tender. Stir in reserved meat and cabbage. Cook for 15 minutes or until cabbage is tender. Add the remaining 1 tbsp vinegar and dill, and season. Serve with sour cream, extra dill and bread.
* American-style ribs are back ribs from the top of the rib cage, which unlike spare ribs, contain a bone; you may need to order them for your butcher.
As seen in Feast magazine, Issue 9, pg147.
Photography by Brett Stevens.
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Stuffed pork cutlets and sour cream sauceStuffed pork cutlets and sour cream sauce
This dish that marries classic Ukrainian ingredients is one of Ukrainian-Australian Sonja Bernyk’s family recipes. The leftover pork bones may be used to make stock, and will keep, refrigerated, for up to 1 week.
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Farm-cheese cake with cherry compote (syrnyk)Farm-cheese cake with cherry compote (syrnyk)
To make compote, combine sugar, lemon juice and 250ml water in a saucepan over medium heat and cook, stirring, until the sugar dissolves. Increase heat to high, add cherries and bring to the boil. Cook for 10 minutes or until reduced by one-third. Transfer the cherries to a bowl and cook syrup for a further 10 minutes or until reduced by one-third. Pour over cherries. Cool. Makes 1⅔ cups.
To make pastry base, using an electric mixer, beat butter, 75g sugar and ¼ tsp salt until pale and fluffy. Beat 1 egg, add to the butter mixture and beat until combined. Add 300g flour and baking powder, and stir to combine. Press mixture into the base and side of a greased 22cm springform pan. Cover and refrigerate for 1 hour.
Preheat oven to 190°C. Prick the pastry base, then bake for 12 minutes or until light golden. Cool. Reduce oven to 150°C.
To make filling, soak raisins in 250ml hot water for 5 minutes, then drain. Press cheese through a sieve into a bowl. Stir in lemon zest and juice, vanilla and the remaining 40g flour. Using an electric mixer, whisk remaining 3 eggs for 6 minutes or until pale and thick. Whisk in remaining 200g sugar, then fold into cheese mixture. Stir in butter and raisins.
Spoon into pastry shell. Bake for 1 hour or until firm. Cool. Refrigerate for 4 hours or until chilled. Serve cake with cherry compote drizzled over.
* Farm cheese is a soft cow’s-milk cheese that’s available from selected greengrocers and delis. The Brancourt brand is stocked at most Harris Farm stores.
As seen in Feast magazine, Issue 9, pg148.
Photography by Brett Stevens.
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Custard apple smoothie (sinh to mang cau)Custard apple smoothie (sinh to mang cau)
Heat sugar and 200ml water in a small saucepan over medium heat. Stir until sugar dissolves, then increase heat to high and cook for 3 minutes or until slightly reduced. Allow syrup to cool completely.
Process syrup, custard apple and ice in a blender until thick and smooth. Serve in tall glasses.
* Substitute 300g frozen soursop, from Asian food shops. Defrost before using and reduce sugar syrup quantities in recipe by half.
As seen in Feast magazine, Issue 9, pg150.
Photography by Brett Stevens.
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Warm custard apple salad with salt and pepper squidWarm custard apple salad with salt and pepper squid
Lay squid tubes on a chopping board and run a knife from top to bottom to open them up. Score squid with a crisscross pattern, cut in half lengthwise, then slice into 1cm-wide strips. Place in a bowl.
To make dressing, whisk all the ingredients with 2 tsp water until combined. Set aside.
Using a mortar and pestle, grind garlic and peanuts until coarsely ground, and set aside. Heat 1 tbsp oil in a wok or heavy-based frying pan over high heat. Cook custard apple in batches, turning, for 2 minutes or until light golden. Transfer to a plate. Add remaining 1 tbsp oil to wok and cook beans and capsicum, stirring, for 4 minutes or until just tender. Stir in ground garlic and nut mixture, then return the custard apple to the wok. Cook, stirring, for 1 minute to combine. Transfer to a bowl with coriander and toss with dressing.
Combine flours, 2 tsp sea salt and 2 tsp pepper in a bowl. Wipe wok clean, then fill one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Toss squid in flour mixture and shake off excess. Working in 3 batches, drop into the oil and fry, turning, for 3 minutes or until light golden and crisp. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.
Top salad with eschalots, spring onion and chilli, and serve with squid and lime wedges.
* Substitute 300g frozen soursop, from Asian food shops, drained on paper towel.
* Fried Asian red eschalots are available from selected supermarkets and Asian food shops.
As seen in Feast magazine, Issue 9, pg151.
Photography by Brett Stevens.
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Fried chicken stewed in sweet soy sauce (semur ajam)Fried chicken stewed in sweet soy sauce (semur ajam)
Joint the chicken into 8 pieces and pat dry with paper towel. Heat the oil in a heavy-based pan (or enough to cover the chicken halfway) and place over high heat. When oil is hot, add chicken in 2 batches. Fry for 3 minutes each side or until browned.
Remove chicken and discard oil, reserving enough to coat pan. Return pan over high heat and add the butter. Cook the onion for 3 minutes or until golden.
Add the tomatoes and cook for 3 minutes or until softened. Stir in the nutmeg, kecap manis, water, and season with salt and pepper.
Return chicken to pan and add the carrots. Bring to the boil, reduce heat to low, cover and simmer for 25 minutes or until chicken is tender and cooked through. Add extra kecap manis, if desired. Serve with steamed rice.
As seen in Feast magazine, Issue 9, pg162.
Photography by Katie Kaars.
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KimchiKimchi
There are hundreds of different types of kimchi (a traditional fermented Korean dish). And like sushi, you're supposed to have years of experience and skills to make "good kimchi". However, this is a quick and easy kimchi recipe. If you marry a Korean man, this recipe is one simple way to impress your mother-in-law!
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