Monday, 13 August 2018

Pea fritters

01:33 Posted by Dhaval Bhandari
40 MINUTES + FREEZING | SERVES 4 | EASY | V GF

I first heard of the genius technique of using whizzed cornflakes for breading from children’s food expert Annabel Karmel, who used it to make fish fingers. Look for an additive-free brand of cornflakes.

Pea fritters

Pea fritters ingredients


  • frozen peas 250g
  • lemon 1, zested to make ½ tsp, juiced to
  • make ½ tsp, plus wedged, to serve
  • cornflakes 100g
  • sesame seeds 1 tbsp, toasted
  • spray oil
  • eggs 2, beaten
  • crème fraîche or greek yogurt to serve

Pea fritters preparation


  1. Put the frozen peas into a bowl and pour over a kettle of boiled water. Leave for 5 minutes, then run under cold water until cool. Drain well then spread out to dry on kitchen paper.
  2. Put the peas into a small food processor with the lemon zest and juice, and some seasoning, and whizz until smooth.
  3. Line a baking tray (that will fit in your freezer) with clingfilm. Form the pea purée into four 2cmthick round patties and put on the clingfilm. Cover and freeze for 1 hour or until very firm.
  4. Meanwhile, whizz the cornflakes to fine crumbs. Tip into a bowl and mix with the toasted sesame seeds and a little seasoning.
  5. Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper, and spritz with the spray oil. Put the beaten eggs into a bowl and put next to the cornflakes and baking tray.
  6. Working quickly, remove the pea patties from the freezer and dip one first in the crumbs, then in the egg, then the crumbs again, the egg again and finally the crumbs for a third time, making sure each patty is completely covered. Put onto the baking tray and repeat with the remaining patties.
  7. Spray each with oil and bake for 20 minutes or until crisp and golden. Serve straight away with crème fraîche and lemon wedges.


PER SERVING 201 KCALS | FAT 4.9G
SATURATES 1.1G | CARBS 28.2G | SUGARS 5.1G
FIBRE 4.2G | PROTEIN 9G | SALT 0.4G

Tuesday, 24 July 2018

Ultimate baked beetroot and its greens

00:14 Posted by Dhaval Bhandari
If the beetroot you buy doesn’t come with greens, you can use chard or spinach instead.

Ultimate baked beetroot and its greens

Ultimate baked beetroot ingredients


  • beetroots 500g, untrimmed
  • extra-virgin olive oil 1 tbsp, plus extra for the baking dish
  • balsamic vinegar 2 tsp
  • beetroot greens, chard or spinach 300g, roughly chopped
  • coconut milk 300ml
  • pistachios 60g shelled, roughly chopped with a large pinch of sea salt

Ultimate baked beetroot preparation


  1. Heat the oven to 200C/fan 180C/gas 6 and oil a 20 x 30cm baking dish really well.
  2. Scrub the beetroots in cold water, drain, cut into ½cm slices and put in the baking dish. Pour over the oil and balsamic vinegar, season well and toss everything to coat. Cover tightly with foil and bake for 30 minutes or until almost tender.
  3. Put the beetroot greens into a pan, season, cover and cook for 5 minutes, stirring until wilted. Drain well then spread the greens over the roasted beetroots, pour over the coconut milk and bake, uncovered for 20 minutes.
  4. Scatter with the pistachios and bake for 5-7 minutes or until the nuts are light golden. Serve straightaway or at room temperature. 


PER SERVING (6) 206 KCALS | FAT 15G
SATURATES 8.1G | CARBS 11G | SUGARS 7.8G
FIBRE 3.3G | PROTEIN 5G | SALT 0.6G

Monday, 23 July 2018

Sweet and sour aubergines with cheese and pistachios

02:02 Posted by Dhaval Bhandari
Sweet and sour aubergines with cheese and pistachios

Sweet and sour aubergines with cheese ingredients


  • aubergines 2 large, cut lengthways into 1cm slices
  • extra-virgin olive oil 4-6 tbsp
  • dry vermouth or white wine 100ml
  • white wine vinegar 3 tbsp
  • runny honey 1½ tbsp
  • baby spinach leaves 2 large handfuls
  • feta or goat’s cheese 200g, broken into chunks
  • pomegranate molasses 4 tsp
  • mint a handful of leaves, chopped
  • pistachios 75g shelled, chopped

Sweet and sour aubergines with cheese preparation


  1. Heat a griddle pan over a high heat. Brush the aubergine slices on both sides with oil and cook, in batches, for 2-3 minutes each side or until translucent and charred. Allow to cool slightly, then cut into long, 2cm-wide strips.
  2. Heat 1 tbsp oil in a large frying pan and add the aubergines in a single layer. Pour in the vermouth, add a little seasoning, and reduce until almost completely evaporated. Add the vinegar and honey, and cook for 2 minutes, stirring, until the sauce thickens and caramelises, then remove from the heat.
  3. Make a bed of baby spinach leaves on each plate and pile the aubergines on top. Scatter with the cheese, drizzle with the pomegranate molasses and sprinkle with the mint and pistachios.


PER SERVING (6) 372 KCALS | FAT 28.1G
SATURATES 7.6G | CARBS 13.4G | SUGARS 11.4G
FIBRE 5.6G | PROTEIN 9.4G | SALT 1G

Tuesday, 17 July 2018

Saffron-infused fennel with a walnut and herb crumb

23:46 Posted by Dhaval Bhandari
Saffron-infused fennel with a walnut and herb crumb

Saffron-infused fennel with a walnut and herb crumb ingredients


  • fennel bulbs 2 large or 4 small (about 700g)
  • vegetable stock 175ml, hot
  • saffron 3 large pinches
  • extra-virgin olive oil 1 tbsp
  • flat-leaf parsley a large handful
  • rosemary 5cm sprig, leaves stripped
  • walnuts 100g
  • orange 1, zested to make 1 tsp

Saffron-infused fennel with a walnut and herb crumb preparation


  1. Heat the oven to 220C/fan 200C/gas 7. Remove and discard the darker green stems of the fennel bulbs, but reserve any fronds. Cut lengthways into 1cm-thick slices you should get about 8 from 2 large bulbs or 10-12 from 4 small bulbs. Put the slices into a 20 x 30cm baking dish, so that they all sit in a single layer.
  2. Mix together the stock, saffron and olive oil, pour over the fennel slices, season, cover the dish with foil and bake for 20 minutes.
  3. Whizz the parsley and rosemary with a pinch of salt in a food processor until very finely chopped. Add the walnuts and orange zest, and whizz to coarse crumbs.
  4. Take the fennel from the oven, remove the foil and baste each slice really well. Return to the oven, without the foil, for 10 minutes or until almost all of the liquid has evaporated.
  5. Remove from the oven and spoon some of the crumb on top of each slice. Cook for a further 5-10 minutes until the crumb is lightly browned and the liquid reduced. Serve garnished with the reserved fennel fronds.


PER SERVING 260 KCALS | FAT 20.4G
SATURATES 2.3G | CARBS 8.9G | SUGARS 1.1G
FIBRE 7G | PROTEIN 6.7G | SALT 0.3G

Monday, 16 July 2018

Green fattoush

23:40 Posted by Dhaval Bhandari
Fattoush is an iconic salad from the Levant and varies from region to region. Its core element is shards of toasted flatbread, combined with lettuce, herbs, crunchy raw veg and a lemon dressing usually enhanced by sumac a red spice with a citrus zing.

Green fattoush

Green fattoush ingredients


  • wholemeal pittas 2 large, each divided into two thin layers
  • extra-virgin olive oil 2 tbsp
  • spring onions 4, thinly sliced at an angle
  • green pepper 1, cut into small chunks
  • cucumber 1/2, halved lengthways, deseeded and cut into ½cm half moons
  • sugar snap peas 100g, sliced at an angle
  • watercress 200g, roughly chopped
  • mint 2 handfuls of leaves
  • flat-leaf parsley 2 handfuls of leaves
  • pomegranate seeds a handful

Green fattoush dressing


  • garlic 1 clove
  • sea salt
  • lemon juice 4 tbsp
  • sumac 1½ tbsp
  • extra-virgin olive oil 4 tbsp

Green fattoush preparation


  • Heat the oven to 200C/fan 180C/gas 6, put the pittas onto a baking tray and drizzle with oil. Cook for 10-12 minutes or until crisp and golden, then cool.
  • For the dressing, crush the garlic and a large pinch of salt using a pestle and mortar. Whisk together with the remaining dressing ingredients and a little seasoning.
  • In a large bowl, combine all the salad ingredients, except the bread and pomegranate seeds. Pour over the dressing and toss well. Break the pitta into bite-sized pieces, toss them through the salad and mix well, then scatter over the pomegranate seeds to serve.


PER SERVING (8) 116 KCALS | FAT 5.3G
SATURATES 0.8G | CARBS 11.8G | SUGARS 3.7G
FIBRE 2.8G | PROTEIN 3.8G | SALT 0.3G

Friday, 1 June 2018

Pear tarte Tatin

01:22 Posted by Dhaval Bhandari
SERVES 4-6 // PREP TIME 15 MINS // COOK 25 MINS (PLUS STANDING)

A tarte Tatin is fast, simple, and always a pleasure to eat. For this pear version, we’ve poached the pears quickly to infuse them with flavour; if they’re slightly underripe, it’ll also help soften them. Poaching the pears ahead will make this even easier to throw together, just keep them in the fridge out of the syrup. Either way, it’s important the pears are dried well before they’re added to the caramel excess liquid will dilute it.

Pear tarte Tatin

Pear tarte Tatin ingredients


  • 65 gm caster sugar
  • 40 gm butter, coarsely chopped
  • Three-quarters of a 375gm sheet of butter puff pastry (see note)
  • Pouring cream or vanilla ice-cream, to serve

POACHED PEARS


  • 400 gm caster sugar
  • 3 thin strips of orange rind, removed with a peeler
  • 4 corella pears, ripe but firm, cored and halved

Pear tarte Tatin preparation


  1. For poached pears, combine sugar, orange rind and 500ml water in a saucepan over high heat, stirring to dissolve sugar. Reduce heat to medium, add pears, bring to a simmer and cook until pears are infused and very slightly softened (5 minutes). Remove pears, pat completely dry with paper towels.
  2. Roll out pastry to a 25cm round, then trim to a 22cm round. Chill until needed. Preheat oven to 200°C. Scatter sugar over the base of a 20cm cast-iron or heavy stainless-steel frying pan and cook over high heat until sugar begins to dissolve and caramelise around the edges (1-2 minutes). Swirl pan occasionally until sugar caramelises (1-2 minutes). Add butter, swirl to combine (20-30 seconds), then turn of heat and arrange pears, cut-side up, over caramel. Cover with pastry, then quickly tuck edges into side of pan with a spoon. 
  3. Score pastry 2-3 times in the centre to allow steam to escape, then bake until pastry is crisp, dark golden and pufed (15-20 minutes; cover with foil if pastry is becoming too dark on top).
  4. Remove pan from oven and tilt pan to drain extra juices carefully into a bowl. Stand for 2 minutes, then place a large plate on top of the pan and shake to loosen tart. Working quickly and very carefully, protecting yourself from the hot handle and the hot caramel, invert the tart onto the plate. Serve hot with reserved juices and cream or ice-cream with extra caramel to drizzle over.

Note: We’ve used Carême puff pastry. Remaining pastry can be frozen and reserved for another use.

Monday, 28 May 2018

Pizza diavola

05:36 Posted by Dhaval Bhandari
MAKES 6 // PREP TIME 15 MINS // COOK 10 MINS (PLUS RESTING, PROVING, HYDRATION)

What makes this great to eat is the fermentation time! If you refrigerate the water before making the dough, and add an extra day resting in the fridge, you’ll get a more sourdough tasting result, so you need to begin this recipe an extra day ahead to prove the dough.

Pizza diavola

Pizza diavola ingredients


  • 300 gm canned peeled tomatoes
  • 1 tbsp olive oil, plus extra to serve
  • 120 gm thinly sliced hot salami
  • 1-2 pickled jalapeños, or to taste
  • 200 gm thinly sliced scamorza, diced

PIZZA DOUGH


  • 2 tsp extra-virgin olive oil, plus extra for brushing
  • 2 tsp dried yeast, or 20gm fresh yeast
  • 1.1 kg stoneground baker’s flour, plus extra for dusting

Pizza diavola preparation


  1. For dough, combine oil, yeast and 2 tbsp lukewarm water in a bowl to dissolve yeast. Combine flour and 1 tbsp salt in a bowl and make a well in the centre. Add 680ml water and yeast mixture to well and mix with your hands to form a sticky dough (3-4 minutes). Cover with plastic wrap to hydrate (15 minutes), then knead on a lightly floured bench until smooth (2 minutes). Return to bowl, cover with plastic wrap and refrigerate to ferment (24 hours).
  2. Strain tomato (reserve juice for another use; it’s good for Bloody Marys), then press through a colander into a bowl. Add oil, season to taste with salt and stir to combine.
  3. Preheat oven to 230°C or highest setting and preheat a pizza stone (see note). Portion dough into six on a lightly floured surface. Working with one piece at a time, place lightly floured hands around the dough and pull it towards you along the bench so the leading edge pulls under. Rotate, tucking edges under, and repeat to form a smooth ball the aim is to create tension in the dough. Repeat with remaining dough, transfer to a greased tray, cover loosely with greased plastic wrap and rest at room temperature until doubled in size (1½-2 hours).
  4. In batches, invert dough onto a floured surface. Heavily flour the top, then flatten to a 30cm round, pushing outwards from the centre using your fingers, without pressing on the edge so you get a good crust. If you have a pizza slide, assemble on a well-floured bench; if you don’t, transfer bases to a floured pizza tray with holes to assemble (see note). Brush 2cm around the edge with olive oil for a crisp crust. Spread tomato mixture to reach edge of crust, place salami slices on top, touching but not overlapping, then jalapeños, then scatter with cheese. Transfer to pizza stone with a pizza slide or transfer tray onto stone in oven and bake until pufed and golden brown (10 minutes). Season to taste with salt and olive oil and serve. 


Note: At Harley & Rose, the chefs add a small amount of Khorasan (kamut) flour to the dough, it’s available from select health-food stores; if available, substitute for 50gm of the baker’s flour. If you don’t have a pizza stone or a pizza tray, heat a couple of heavy steel baking trays in the oven and you’ll end with a good crisp crust.

Wine suggestion: You can’t go past a crisp Australian lager, such as Napoleone Helles.

Thursday, 24 May 2018

Roasted carrot salad, pepper sauce, olive oil and curd

05:36 Posted by Dhaval Bhandari
SERVES 6 // PREP TIME 40 MINS // COOK 55 MINS

We ordered some carrots from our farmer and he brought us these monsters that were about 16 times the size we were expecting. Because they were so big, we roasted them slowly in the pizza oven. They came out beautifully. I like when the Italians string up chillies and dry them, so I ordered all these chillies, but it took so long to string them that I didn’t want to do any more, so I made a fermented chilli sauce instead. The carrots came in and everybody was complaining about the chillies taking up too much room, so one of our favourite dishes was born out of necessity and lack of space.

Roasted carrot salad, pepper sauce, olive oil and curd

Roasted carrot salad ingredients


  • 600 gm large heirloom carrots, longer carrots halved lengthways
  • 60 ml extra-virgin olive oil, plus extra to drizzle
  • Lemon juice, to season
  • 300 gm goat’s curd
  • ¼ cup coarsely chopped flat-leaf parsley

PEPPER SAUCE


  • 2 red capsicums, split and seeds removed
  • 7 large red chillies, seeds removed from half
  • 60 ml (¼ cup) olive oil

CARAMELISED PUMPKIN SEEDS


  • 15 ml sherry vinegar
  • 15 gm caster sugar
  • 50 gm pepitas
  • ⅛ tsp ground caraway seeds

Roasted carrot salad preparation


  1. For pepper sauce, preheat oven to 220°C. Roast capsicum and chillies on oven trays until softened and browned (20-25 minutes). Weigh roasted peppers and add one per cent of the weight in salt (for example, for 450gm roasted peppers, add 4.5gm salt), then blend in a blender until smooth. Transfer to a sterilised jar, add oil and seal. Use immediately or, preferably, leave to ferment at room temperature for 1 week.
  2. For caramelised pumpkin seeds, preheat oven to 160°C. Combine sherry vinegar, sugar and 1 heaped tsp salt in a bowl. Add pepitas, stir to coat thoroughly, then bake on an oven tray lined with baking paper until golden brown (25-30 minutes). Cool, then break up pepitas, add caraway seeds and toss to combine. Store in an airtight container until required.
  3. Increase oven to 220°C. Drizzle carrots with oil, season to taste and roast on a baking tray until tender and golden brown (30-35 minutes). Season to taste with salt and lemon juice. 
  4. Fold 50ml water into goat’s curd in a bowl, then slowly add extra-virgin olive oil, whisking to emulsify. Divide curd among dishes. Toss carrots in a bowl with 125ml pepper sauce (remainder will keep refrigerated for several months), parsley and pumpkin seeds. Top curd with carrot mixture and drizzle with olive oil to serve.

Wednesday, 23 May 2018

Lamb meatballs, risoni, yoghurt and cucumber

02:01 Posted by Dhaval Bhandari
We were looking for a simple main course for Harley & Rose. I was thinking about the lamb sausages that I used to eat at Gigibaba. I really like it. It’s uncool to like it, but I do.

Lamb meatballs, risoni, yoghurt and cucumber

Lamb meatballs, risoni, yoghurt and cucumber ingredients


  • 240 gm risoni
  • 80 ml (1/3 cup) olive oil, plus extra to serve
  • 2 Lebanese cucumbers
  • Juice of 1½ lemons
  • 3 spring onions, thinly sliced
  • 1 cup (firmly packed) mint
  • Dandelion leaves, to serve

LAMB MEATBALLS


  • 900 gm coarsely minced lamb with a good amount of fat, preferably from the shoulder
  • 50 gm finely grated Grana Padano
  • ¼ red onion, finely chopped
  • 1 heaped tbsp ground cumin
  • 1 tsp biber salcasi
  • 2 tsp Turkish chilli flakes (see note)
  • ½ cup (firmly packed) flat-leaf
  • parsley, finely chopped
  • 1 garlic clove, crushed

YOGHURT DRESSING


  • 300 gm plain yoghurt, drained overnight in a sieve lined with muslin, 30ml whey reserved
  • 70 ml extra-virgin olive oil
  • Juice of 1 lemon

Lamb meatballs, risoni, yoghurt and cucumber preparation


  1. For dressing, whisk yoghurt and whey in a bowl, slowly adding the oil until smooth. Add lemon juice, season to taste, then add a little water to thin to a drizzling consistency.
  2. For meatballs, combine ingredients in a bowl with 2 tsp sea salt and 1½ tsp ground black pepper, then form into walnutsized balls (about 50gm each).
  3. Cook risoni in a large saucepan of boiling salted water until al dente (7-8 minutes). Drain, drizzle with 1 tbsp olive oil and set aside to cool.
  4. Wrap cucumbers in a clean tea towel and lightly crush with a rolling pin. Cut lengthwise at 1cm intervals, drain of excess juice and set aside.
  5. Preheat oven to 170°C. Heat a frying pan over high heat, add remaining oil and brown meatballs in two batches (6-8 minutes per batch). Transfer to a baking dish and roast until cooked (8-10 minutes). Remove from oven and drizzle with a third of the lemon juice.
  6. Combine risoni, spring onions, cucumber and half the mint in a bowl. Add remaining lemon juice and half the yoghurt, season to taste and toss to coat and combine. Divide risoni salad and meatballs among serving bowls, drizzle with remaining dressing and olive oil and scatter with dandelion leaves and remaining mint to serve.

Note: Dandelion leaves are available from farmer’s markets and select greengrocers. Biber salcasi, a red pepper paste, is available from Turkish and Middle Eastern grocers.

Wine suggestion: A textured and layered white matches well with this dish. The 2017 Borachio “Gold Tooth” sauvignon blanc blend from the Adelaide Hills, say.

Monday, 21 May 2018

Grape and rapadura tart

23:42 Posted by Dhaval Bhandari
SERVES 8 // PREP TIME 20 MINS // COOK 30 MINS (PLUS RESTING, CHILLING, COOLING)

Think of this as step up from a good old-fashioned glazed-fruit tart the sweet custard base has a slight caramel taste from rapadura sugar and then is topped with lightly glazed grapes. This tart is best assembled just before serving, but all the components can be prepped and ready to go beforehand.

Grape and rapadura tart

Grape and rapadura tart ingredients


  • 650 gm seedless red grapes (about 800gm with stalks)
  • 50 gm caster sugar
  • 60 ml (¼ cup) freshly squeezed orange juice
  • Juice of ½ lemon
  • Finely grated lemon rind and pure icing sugar, to serve

SWEET PASTRY


  • 180 gm softened butter
  • 40 gm (¼ cup) pure icing sugar, sifted
  • 2 egg yolks
  • 250 gm (1⅔ cups) plain flour

RAPADURA PASTRY CREAM


  • 7 egg yolks
  • 150 gm rapadura sugar
  • 50 gm (⅓ cup) plain flour
  • 600 ml milk
  • 1 vanilla bean, split, seeds scraped

Grape and rapadura tart preparation


  1. For sweet pastry, beat butter in an electric mixer until pale, add sugar and stir to combine, then add yolks and 1 tbsp iced water and stir to combine. Sift in flour and stir to just combine, then turn out onto a lightly floured surface and lightly knead until it just comes together. Flatten into a disc, wrap in plastic wrap and refrigerate until chilled (1 hour). Roll out pastry on a lightly floured surface or between sheets of baking paper to a 32cm round. Line a buttered and floured 22cm-diameter, 5cm-high tart ring (see note) placed on an oven tray lined with baking paper. Trim edges, dock base with a fork and refrigerate to rest (1 hour).
  2. Meanwhile, for pastry cream, whisk yolks and sugar in a large bowl until pale, add flour and whisk to combine. Bring milk and vanilla to a simmer in a saucepan over high heat, add to yolk mixture, whisk to combine, then return to pan and whisk continuously over medium-high heat until bubbling and thick (2-4 minutes). Transfer to a bowl, cover surface directly with plastic wrap and cool to room temperature, then refrigerate to firm up (1 hour or overnight).
  3. Combine grapes, sugar and orange and lemon juice in a wide saucepan over high heat and toss until sugar has dissolved and grapes are glossy, but not cooked (5 minutes). Transfer to a bowl and refrigerate, tossing occasionally, until chilled (30-40 minutes).
  4. Preheat oven to 190°C. Blind-bake tart case until light golden (15-20 minutes). Remove paper and weights and bake until golden (5-10 minutes). Cool until just firm, then remove from tin and cool completely on a wire rack (30 minutes). 5 To serve, whisk pastry cream to soften, spoon or pipe into tart case, top with grapes and lemon rind and dust with icing sugar. 

Note: Tart or cake rings are available from select kitchenware shops.

Gorgonzola croquettes and quince ketchup

06:27 Posted by Dhaval Bhandari
SERVES 6 // PREP TIME 10 MINS // COOK 30 MINS (PLUS COOLING, SETTING, DRYING)

This recipe was based on one a Brazilian friend of mine showed me where he cooked tapioca with a salty cheese that was a bit like haloumi. I changed the cheese to Gorgonzola dolcelatte, which gives it all a funkier saltiness. Begin this recipe a day ahead to set the croquette mixture.

Gorgonzola croquettes and quince ketchup

Gorgonzola croquettes and quince ketchup ingredients


  • Canola oil, for greasing and deep-frying
  • 500 ml (2 cups) milk
  • 150 gm tapioca pearls
  • 150 gm haloumi, finely grated
  • 40 gm Gorgonzola dolcelatte, crumbled
  • Espelette pepper, to serve (see note)

QUINCE KETCHUP


  • 150 gm quince paste, at room temperature
  • 50 ml balsamic vinegar

Gorgonzola croquettes and quince ketchup preparation


  1. Oil a 25cm x 30cm tray and line with baking paper. Stir milk and tapioca pearls in a saucepan over very low heat until tapioca absorbs all the milk (6-8 minutes). Add the haloumi, stir until melted (4 minutes), then add Gorgonzola dolcelatte, season to taste with salt and freshly ground white pepper and stir to combine. Pour into tray, top with a lightly oiled piece of baking paper, oil-side down and press to spread evenly in tray. Cool (40 minutes), then refrigerate until firm (4 hours or overnight). Remove baking paper and leave uncovered to dry (overnight).
  2. For quince ketchup, blend quince paste, 1 tbsp warm water and 2 tsp salt in a blender. With motor running, slowly add vinegar and blend until smooth.
  3. Turn tapioca out onto an oiled sheet of baking paper placed on a board. Remove top paper and cut tapioca into 3.5cm squares with a hot, wet knife.
  4. Heat canola oil in a large, deep frying pan to 170°C. Fry croquettes, in batches and keeping space between each, and turn occasionally until light golden (1-1½ minutes any longer and they may burst). Drain on paper towels, season to taste and transfer to serving plates. Sprinkle with Espelette pepper and serve hot with quince ketchup. 

Note: Espelette pepper, a French chilli powder. Substitute cayenne.
Wine suggestion: A full and flavoursome white such as the 2017 Moonlit Forest Chardonnay from the Yarra Valley.

Salted caramel macadamia tart with chocolate ganache

01:03 Posted by Dhaval Bhandari
SERVES 8-10 // PREP TIME 20 MINS // COOK 30 MINS (PLUS RESTING, CHILLING)

This tart is made with pâte brisée, a shortcrust pastry that works for sweet or savoury preparations. It’s not a sweet pastry, so it balances the sweetness of the caramel.

Salted caramel macadamia tart with chocolate ganache

Salted-caramel macadamia tart with chocolate ganache ingredients


  • 200 gm roasted macadamia nuts, coarsely chopped
  • 1 eggwhite, beaten, for brushing
  • Sea salt flakes, to serve

PÂTE BRISÉE


  • 250 gm (1⅔ cups) plain flour
  • Pinch of caster sugar
  • 125 gm chilled butter, diced
  • 1 egg, plus 1 beaten eggwhite for brushing

SALTED CARAMEL


  • 200 gm caster sugar
  • 120 ml heavy cream (45% fat)
  • 100 gm chilled unsalted butter, diced

CHOCOLATE GANACHE


  • 300 gm dark chocolate (53%-60% cocoa solids), finely chopped
  • 30 gm butter
  • 250 ml (1 cup) pouring cream
  • 1 tbsp liquid glucose

Salted-caramel macadamia tart with chocolate preparation


  1. For pâte brisée, place flour on a work surface, add sugar and butter and rub in butter with your fingertips until coarse crumbs form. Add egg, 2 tbsp cold iced water and a pinch of salt and lightly knead with the heel of your hand until the pastry just comes together. Flatten into a disc, wrap in plastic wrap and refrigerate to rest (2 hours). Knead briefly to bring pastry together, then roll out to a 32cm round on a lightly floured surface and line a 24cm-diameter loosebottomed fluted tart tin and refrigerate to rest (1 hour). 
  2. Preheat oven to 190°C. Blind-bake tart until golden on the edges (18-20 minutes), remove paper and weights and bake until golden and crisp (8-12 minutes). Brush base with eggwhite, bake for 1 minute to seal, then remove from oven and scatter macadamia nuts evenly over the base.
  3. For salted caramel, stir sugar and 60ml water in a saucepan over medium heat until sugar dissolves, then brush down edges of pan with a wet pastry brush to remove sugar crystals and cook, without stirring but swirling often when it starts to colour, until a golden-amber caramel forms (10-14 minutes). Add cream (be careful, hot caramel will spit), and stir until it comes together. Remove from heat and stir through butter and 1 tsp salt. Pour into the tart shell and refrigerate to cool (30-40 minutes; see note).
  4. For chocolate ganache, place chocolate and butter in a large heatproof bowl and set aside. Bring cream and glucose to the boil in a saucepan, then pour over the chocolate, stirring to melt and combine. Remove from heat and allow to cool, stirring occasionally, until glossy (15 minutes). Pour the ganache over the salted caramel, then refrigerate or stand in a cool place until set (1 hour). Serve with flakes of sea salt scattered on top.


Note: If the weather is cool and dry, the tart can sit out to set; it will take about 2 hours.