Blue Team - Mezze Feast
Mushroom Pot Stickers
2 cups flour
2 garlic cloves, finely chopped
2 coriander roots, finely chopped
1 spring onion, finely chopped
1.5 cm piece of ginger, peeled and grated
150g shiitake mushrooms, diced
150g button mushrooms, diced
1 ½ tbsp soy sauce
1 tsp sesame oil or to taste
2 tsp salt
salt, to taste
oil, for frying
1/3 cup vegetable oil
3 red chillies, chopped
1 tbsp chilli powder
1 tbsp sugar
1 tbsp salt
3 garlic cloves
½ cup sugar
½ cup water
3 tbsp miso paste
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp sugar
1 tbsp rice wine vinegar
- To make dumpling dough, stir flour, salt and 1 cup boiling water together to form a dough. Knead for 5 minutes or until a smooth, soft dough forms. Place the dough in a bowl and cover; rest for 30 minutes. Once rested, roll dumpling dough onto a lightly floured work surface to 2mm thick. Use a 7cm round cutter to cut out rounds. Set aside on a floured baking tray, covered in cling film, until needed.
- For mushroom filling, heat 20ml oil in a large frypan over medium heat. Add garlic, coriander, spring onions and ginger and cook for 2 minutes until aromatic. Add mushrooms and cook for another 3 minutes. Add soy sauce, sesame oil, sugar and salt and cook for a further minute. Remove from heat and transfer mixture to a bowl, allowing to cool slightly.
- Place abour 1 teaspoon of the mixture in to the middle of a dough round. Fold the dough in half to form a semi circle and pinch edges together at the top of the dumpling to seal. Use fingers to pleat edges inwards toward the middle of the seam. Set aside on a lightly floured tray and repeat with remaining dough rounds.
- Heat oil in one or two large fry pans. When hot add pot stickers making sure they come in contact with the oil and cook for 2 minutes on one side. Add 1 cup of water to each pan, cover and steam until pot stickers are tender, about 8-9 minutes. Remove lid and continue to cook dumplings until bases are golden and crisp, a further 2 – 3 minutes.
- For the Chilli Oil, place all ingredients in a saucepan and cook for 10 minutes, stirring occasionally, over low heat. Remove from heat and set aside to allow oil to infuse for 30 minutes. Once infused, strain into a small ramekin and set aside until needed.
- For the Miso Caramel, heat sugar and water in a saucepan until sugar has dissolved and the liquid has started to thicken, add miso and allow to cook for 10 minutes until thick. Remove from heat and set aside in small ramekin until needed.
- For the Dipping Sauce, combine all ingredients and stir until sugar has dissolved. Transfer to a small ramekin and set aside until needed.
1 ½ cups self-raising flour
½ cup fine semolina, plus extra for dusting
1 cup Greek yoghurt
1 tsp pink Murray River salt, plus extra for seasoning
olive oil, for frying
- For the Yoghurt Flatbread, mix all ingredients together well and knead to form a smooth dough.
- Leave dough to rest, covered in cling film, for around 30 minutes.
- Portion dough into 6 balls and roll each ball out into oblong shape, dusting with some extra semolina as needed.
- Place a griddle pan over high heat, add some olive oil and cook flatbreads over a medium high heat for 2 minutes on each side, turning once when golden brown griddle marks are on the underside.
- Season with a little extra salt, cut or tear into portions and serve warm until needed.
150g plain flour
100g 00 flour
50g fine semolina
½ tsp pink Murray River salt, plus extra, for seasoning
100ml good quality extra virgin olive oil
- For the Flaky Flatbread, mix together all dry ingredients until well incorporated.
- Transfer to the bowl of an electric mixer fitted with the dough hook, then add 200ml water and mix on a low speed until ingredients are incorporated. Continue mixing until a soft dough is formed, about 3 minutes.
- With oiled hands, take out dough and roll into a log. Portion into 6 and place on an oiled tray. Cover with cling film and leave to rest for at least 20 minutes.
- Oil a clean work surface and, using your hands, stretch each dough ball into a rough square around 15 x 15cm.
- Fold the top third down and the bottom third up, resulting in a long, wide rectangle.
- Fold the left third across and the right third across, resulting in a small, neat square.
- Using your hands again, gently press and stretch the folded parcel back into a rough square around 15 x 15cm.
- Melt the butter and mix with the olive oil.
- Use a pastry brush to grease a flat pan or grill generously with the oil and butter mix.
- Cook flatbreads on each side until golden brown and crisp.
- Season with a little extra salt. Cut or tear into portions and set aside, keeping warm, until needed.
Smoky Eggplant Dip
1 large eggplant
2 cloves garlic
3 tsp tahini
½ tsp harissa
1 tbsp lemon juice
1 tbsp good quality extra virgin olive oil
- For the Smoky Eggplant Dip, preheat oven to 200C.
- Place eggplant directly onto gas flame and cook for around 6-8 minutes, turning regularly, until all sides are charred and the eggplant flesh is soft. Set aside in a bowl, covered in cling wrap to sweat and cool slightly.
- When cool enough to handle, gently peel off skin, ensuring no charred flecks remain on the flesh. Remove the green top of the eggplant and place flesh in a colander to drain excess liquid for about 10 minutes.
- When drained, tear cooked flesh into shreds and place in the jug of a blender until needed.
- Place garlic in the centre of a square of aluminium foil, gather up the edges and drizzle in 2 tsp olive oil. Season with salt then enclose aluminium to form a sealed parcel.
- Roast in the preheated oven until garlic has softened about 25 – 30 minutes. Remove from oven and leave to cool slightly.
- When cool enough to handle, squeeze out the garlic flesh, discarding the skins. Add garlic flesh, tahini and lemon to the blender jug along with another tablespoon or two of olive oil. Blitz to a coarse paste, season and transfer to a bowl to serve.
Saffron Roast Cauliflower and Hazelnuts
1 small cauliflower, cut into large florets
pinch saffron threads
1 tsp ground cumin
1 tsp ground coriander
salt and cracked pepper, to taste
3 tbsp olive oil
125g hazelnuts, roasted and skins removed
¼ cup milk
½ cup cream
¼ cup lemon juice
20ml sherry vinegar
1 tsp caster sugar
55g capers, drained
oil for frying
½ wedge preserved lemon
25ml lemon juice
¼ cup chopped mint leaves
¼ cup chopped parsley leaves
red grapes, halved, to serve
- Heat oven to 220C.
- Place saffron and 2 tbsp hot water into a bowl and set aside to steep. Combine cauliflower florets, saffron water, olive oil, coriander, cumin, salt and pepper to taste in a large bowl and toss together until cauliflower is evenly coated. Transfer to a large baking tray and place into oven for 10 minutes.
- Heat a large frypan or flat grill pan over a high heat. Remove cauliflower from oven transfer to heated pan and cook until browned, turning occasionally, about 6 - 7 minutes. Remove from heat, drizzle with olive oil, season to taste and toss well to coat the cauliflower. Set aside until needed.
- Place 100g of the hazelnuts in a small saucepan with milk, bring to the boil, then simmer until soft, about 15-17. Transfer hazelnuts and milk into a blender and process, gradually adding cream, until a smooth purée is formed. Transfer to a small bowl, season with salt, pepper and lemon juice. Set aside until needed.
- Heat oil in a small saucepan to 180C.
- Fry drained capers until crisp and lightly golden, about 3 - 4 minutes. Drain on paper towel and set aside until needed.
- Place the raisins, brandy, sherry vinegar and sugar in a small saucepan over medium heat and bring to the boil. Remove from heat and set aside until needed.
- Cut the flesh and remove pith from the preserved lemon. Finely dice the preserved lemon rind and combine with yoghurt, lemon juice, sumac and salt. Set aside until needed.
- Pick the leaves from the parsley and mint and place in a large bowl. Drizzle over the olive oil, lemon juice, salt and pepper and toss well to coat the leaves.
- Roughly chop remaining hazelnuts and set aside until needed.
- To serve, spread hazelnut purée over the base of platter, drizzle with olive oil. Sprinkle raisins and half of the chopped hazelnuts on to the purée, then pile roast cauliflower on top. Drizzle with preserved lemon yoghurt then sprinkle with raisins, remaining chopped hazelnuts, crispy capers, and grapes. Finish with the parsley and mint.
Confit Carrots with Seeds, Grains and Nuts
100g crème fraiche
35g pine nuts
salt, to taste
- Preheat oven to 180C.
- Mix crème fraiche and yoghurt together in a small bowl. Season with salt and set aside in fridge until needed.
- Peel and grate carrots. Place into a small saucepan with butter, cover and cook over low heat until carrots are soft and tender, about 20-25minutes. Drain butter and season carrots with salt to taste. Set aside until needed.
- Wash both freekah and quinoa in a sieve under running water. Place into a medium saucepan and cover with water. Simmer over low heat until al dente, about 15 minutes. Drain and set aside until needed.
- Place nuts on roasting tray and roast until golden, about 5 minutes. When roasted, remove from oven and set aside on the tray until needed.
- To serve, spoon crème fraiche mix in to the idle of the serving plate.
- Top with combined grains and nuts and season with salt. Top with Confit Carrot.
Beetroot Kibbeh with Smoked Yoghurt Sauce
90g bulgar wheat
3 tbsp olive oil
2 tsp ground coriander, toasted
1 tsp ground cumin, toasted
½ tsp ground nutmeg, toasted
1 tsp black peppercorns
½ brown onion, peeled
2 cloves garlic
2 small birds eye chillies
juice of 1 lemon
½ cauliflower, cut into florets
85g unsalted butter
125g natural yoghurt
2 tsp lemon juice
1 small Lebanese cucumber, grated
Salt, to taste
smoking chips, for smoking
- Preheat oven to 200C.
- For the Beetroot Kibbeh, place bulgar into a small bowl, cover with water and set aside for 30 minutes.
- Meanwhile, peel beetroot, cut into cubes and place in a medium bowl. Drizzle with olive oil and toss well to coat. Transfer beetroot to a flat baking tray lined with baking paper and roast in the pre-heated oven until beetroot is soft, about 45 minutes. When roasted, remove from oven and set aside until needed.
- Deseed chillies and place into a stick blender canister. Peel the garlic and add to the canister along with the spices, pepper and salt, and blitz with a stick blender until smooth. Transfer the mixture to a medium bowl and set aside until needed.
- Roughly chop the onion then place in a stick blender canister and purée. Place the onion purée into a fine sieve lined with a piece of muslin cloth. Gather up the corners of the muslin and squeeze out the onion liquid, leaving the pulp. Add the drained pulp to the chilli mixture and blitz with stick blender until the mixture is incorporated and smooth. Transfer the mixture to a medium bowl and set aside until needed.
- Place the roast beetroot into a stick blender canister and blitz until a smooth purée. Add the beetroot purée to the chilli and onion mix and stir well to combine.
- Drained the bulgar wheat well. Add the bulgar, olive oil and juice from half a lemon to the chilli mixture and fold in well to combine. Season to taste with salt and set aside until needed.
- For the Cauliflower Purée, bring a medium saucepan of water to the boil then add cauliflower and boil until very tender, about 20-25 minutes. Drain and return cauliflower to saucepan. Add half of the butter to the saucepan and cook, stirring until cauliflower is browned. Deglaze the pan with 2 tsp water.
- Transfer the cauliflower and pan juices to a blender and add remaining butter. Pulse until a smooth purée and season to taste. Transfer the purée to a small bowl and set aside until needed.
- For the Smoked Yoghurt Sauce, place yoghurt into a small bowl. Cover with cling film then, using a smoking gun, fill bowl with smoke, remove nozzle, reseal bowl tightly and allow yoghurt to smoke for 10 minutes.
- Meanwhile, place grated cucumber into a sieve lined with a piece of muslin cloth. Gather up the edges of the muslin and squeeze out excess liquid.
- When yoghurt has smoked, add drained cucumber to the yoghurt, add remaining lemon juice and season to taste before serving.
Sugar Snap Peas, Mint and Pecorino Dip
250g sugar snap peas
¼ bunch mint, leaves picked
50g pecorino cheese
2 tbsp olive oil
salt, to taste
- Bring a small saucepan of water to the boil, blanch sugar snap peas for 3 minutes or until slightly tender.
- Drain and place peas into blender along with mint, and blend until a rough paste is formed.
- With motor running, gradually add the oil and blend until a smooth purée. Transfer to a medium bowl.
- Add the grated pecorino and a little more oil, if required to reach the desired consistency. Season and serve.
Sweet Potato Chips
200g sweet potato, peeled
1 tsp finely chopped parsley
salt, to taste
oil, for frying
- Heat oil in a medium saucepan to 180C.
- Using a peeler, slice sweet potato into extremely thin ribbons.
- Drop the sweet potato ribbons in to the hot oil and fry, in batches until golden brown and crispy, about 3 minutes. Season with parsley and salt and serve.