Salmon Tartare with Tarama

Prep Time: 30 mins + resting

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Cook Time: 15 mins

Serves 6.

Ingredients

Salmon roe, dill sprigs and ground black pepper, to garnish

Salmon Tartare

100g sashimi-grade skinless salmon fillet

60ml white soy sauce

Pita

220g plain Greek yoghurt

220g self-raising flour

1 tsp salt

Taramasalata

4 slices stale bread, crusts removed

½ red onion, chopped

125ml warm water

60ml white tarama

2 tbs fresh lemon juice

pinch caster sugar

250ml sunflower oil

60ml light olive oil

Method

1. To make pita bread, place yoghurt, flour and salt in bowl of an electric mixer fitted with a dough hook. Mix to form a dough. Turn dough out onto a floured surface and knead for 2 minutes until smooth. Wrap in plastic wrap and set aside for 30 minutes to rest.

2. To prepare salmon tartare, cut salmon into 1cm cubes and place in a bowl. Add soy sauce and stir to combine.

3. Meanwhile, to make taramasalata, place bread in a bowl and cover with cold water. Set aside to soak.

4. Place the onion and the water in a small processor. Process to form a smooth puree. Pass through a strainer. Place 125ml of the strained onion water in a small processor. Squeeze excess water out of bread and add to processor with tarama, lemon juice and sugar. Process to form a smooth puree. With motor operating, gradually add enough of the combined oils to form a thick, creamy puree. Season. Refrigerate until required.

5. Roll rested pita dough on a floured surface until about 3mm thick. Cut out rounds.

6. Heat a large oiled frying pan over medium heat. Cook pita for 1-2 minutes on each side or until browned and cooked through. Cool.

7. To assemble, top each pita bread with taramasalata and salmon tartare. Garnish with salmon roe, dill sprigs and ground black pepper.

Tip

Store any remaining taramasalata in an airtight container in the fridge for up to two days.

Ox Tongue with Tuna Gribiche

Prep Time: 1 hr 10 mins

Cook Time: 3 hrs

Serves 4.

Ingredients

2 large potatoes

Ox Tongue

1 tbs olive oil

2 brown onions, chopped

10 garlic cloves, chopped

2 carrots, chopped

2 sticks celery, chopped

3 tbs tomato paste

750ml white wine

1.5L beef stock

3 sprigs thyme

1.5kg ox tongue

Tuna Gribiche

85g can tuna in oil

2 tbs lemon juice

2 tsp Dijon mustard

2 garlic cloves, crushed

4 eggs, hard boiled, coarsely grated

8 anchovies, finely chopped

12 cornichons, cut ino 5mm dice

½ cup finely chopped flat leaf parsley

1/3 cup finely chopped chives

2 tsp baby capers, drained

Pickled Onions

1 white onion, cut into wedges

250ml white vinegar

250ml water

2 tbs caster sugar

4 peppercorns, bruised

Red Cabbage

40g butter

2 tbs olive oil

½ small red cabbage, thinly sliced

125ml dry white wine

60ml apple cider vinegar

2 tbs caster sugar

Method

1. To prepare ox tongue, heat oil in a large saucepan over medium heat. Add onions, garlic, carrots and celery. Cook, stirring occasionally, for 10 minutes. Stir in tomato paste. Stir in wine and boil until reduced by a third. Stir in stock and thyme. Add tongue. Bring to a boil. Season. Reduce heat and cook, covered, for about 2 ½ hours or until a knife inserted into thickest part slides through easily. Remove tongue from braising liquid and set aside to drain for 5 minutes. Peel away and discard outer skin. Slice meat.

2. Meanwhile, to make gribiche, combine tuna and oil, lemon juice, mustard and garlic in a bowl. Season. Stir in remaining ingredients. Refrigerate until required.

3. To pickle onion, place onion in a heatproof bowl.

4. Place vinegar, water, sugar and peppercorns in a medium saucepan over medium heat. Bring to a boil. Pour mixture over onion. Cover and cool to room temperature. Refrigerate for 1 hour to pickle and cool. Peel away layers of onion to separate.

5. To prepare cabbage, heat butter and oil in a medium saucepan over medium heat. Add cabbage. Cook, stirring occasionally, for 5 minutes. Add wine, vinegar and sugar. Bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes. Season.

6. Coarsely shred potatoes in a processor or coarsely grate. Spread out onto absorbent paper to dry for 10 minutes.

7. Deep fry potato shreds in small batches until golden and crisp, removing with a fine spider strainer and draining on absorbent paper. Season.

8. Serve ox tongue and gribiche with red cabbage, pickled onion and crisp potatoes.

Tips

Due to time constraints on the day, we pressure cooked our tongue for 45 minutes on high. Here we have provided a more conventional braised stove.

Poached Apple with Whiskey Caramel

Prep Time: 30 mins

Cook Time: 45 mins.

Serves 4.

Ingredients

Poached Apple

180ml silan (date syrup )

1½ tbs lemon juice

1 tbs cardamom pods, bruised

3 slices fresh ginger

2 cinnamon sticks

Pinch of salt

4 small green apples, peeled, cored, halved

Crumb

225g plain flour

165 demerara sugar

90g rolled oats

1 tsp ground cinnamon

Pinch mixed spice

225g unsalted butter, melted

Whisky Caramel

100g butter, chopped

100g brown sugar

395g can sweetened condensed milk

1 vanilla bean, split, seeds scraped

75ml double cream

80ml whiskey

1 tsp sea salt flakes

Method

1. To poach apples, place 750ml of water in a medium saucepan over low heat. Add silan, lemon juice, cardamom pods, ginger, cinnamon and salt. Bring to a simmer. Simmer, covered, for 15 minutes to infuse flavours. Add apple halves and simmer, partially covered, for about 25-30 minutes or until tender.

2. Meanwhile, preheat oven to 180C. Line an oven tray with baking paper.

3. To make the crumb, combine the flour, sugar, oats and spices in a large bowl. Stir in the melted butter to combine. Spread mixture out onto prepared tray in a thin layer.

4. Bake for about 20-25 minutes or until golden and crisp. Cool completely. Crush into coarse crumbs.

5. To make whisky caramel, place the butter and sugar in a medium saucepan over medium heat. Cook, stirring, until melted and combined. Add condensed milk and vanilla seeds. Return to a boil. Cook for about 10 minutes or until dark golden brown, whisking continuously. Remove from heat and whisk in cream, whiskey and salt.

6. To assemble, cut poached apple halves into slices and arrange on serving plates. Drizzle with caramel sauce and scatter with the crumb.

Tip

This dish would be great served with whipped cream, crème fraiche or ice cream.