Cuisine : Cuisine, Issue 144
www.cuisine.co.nz 106 CUISINE 200g crumbled feta, diced haloumi or fresh goat's cheese 100g medjool dates, pitted and chopped 2 tablespoons finely chopped preserved lemon peel (I use Lavender's Green) 2 large red chillies (or to taste), seeded and chopped 2 tablespoons lemon juice 1G2 teaspoon ground cinnamon 1 teaspoon sea salt or to taste 50ml extra virgin olive oil 60g slivered almonds, toasted 30g dried apricots, diced Bring a couple of litres of water to the boil and add the couscous. Boil for 7 minutes (until just al dente) then drain and run cold water over the couscous. Drain thoroughly. Gently fold in the remaining ingredients and refrigerate until required. Just before serving stir once more to distribute the olive oil and lemon juice. Double this recipe for a hungry crew or if it is the only accompaniment. HAPUKU STEAKS WITH SUNDRIED TOMATO, CAPER & ANCHOVY SALSINA SERVES 6 6 hapuku steaks (250g-300g each) 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon freshly ground white pepper 2 large red chillies, seeded and finely diced 1 tablespoon chopped flat-leafed parsley 1 tablespoon chopped fresh oregano or 1G2 tablespoon dried oregano 1 tablespoon extra virgin olive oil juice of 1 lemon lemon wedges for serving Rub the hapuku steaks with the olive oil, and season with sea salt and pepper. Grill for a couple of minutes on each side. Combine the rest of the ingredients and pat the mixture on to the steaks just before serving. Serve with lemon wedges, olives and the salsina in a bowl on the side for guests to help themselves. Sundried tomato, caper & anchovy salsina This rustic salsina bursts with flavour and is a good all-round condiment for Mediterranean-style grills, vegetables, bread and pasta. 150g (about 1 cup) sundried tomatoes 2 tablespoons chopped pickled onion 2 tablespoons chopped gherkins 1 heaped tablespoon chopped anchovies 1 heaped tablespoon capers pinch of chilli powder pinch of sugar sea salt and freshly ground black pepper to taste 1G2 teaspoon red wine vinegar 60ml extra virgin olive oil In a food processor, pulse all the ingredients together but don't turn them into a smooth paste -- this should be slightly chunky. Store in the fridge. BARBECUED EGGPLANT STEAKS WITH FETA & MINTED CUCUMBER SERVES 6 A silky, smoky, salty, sensuous little masterpiece results when carefully cooked eggplant is coupled with creamy artisan feta. 80ml white wine vinegar 60g (4 tablespoons) sugar 1G8 teaspoon chilli powder (or to taste) 1 small handful fresh mint leaves 1 telegraph cucumber, peeled, seeded and sliced into ribbons using a potato peeler 2 large eggplants, cut lengthwise to yield 6 x 1.5cm thick steaks 90ml olive oil sea salt and freshly ground black pepper 2 tablespoons dukkah (store-bought or make the version at right) 150g feta (I use Zany Zeus) Bring the vinegar, sugar and chilli to the boil in a small saucepan and set aside to cool completely. Just before serving, blitz the mint and vinegar mixture in a blender. Pour the mint syrup over the cucumber strips and set aside. Brush both sides of the eggplant steaks with olive oil. Grill each side for 5-7 minutes. You are looking for an appetising colour on the outside and a silky interior. It may be necessary to move the slices to cooler or hotter parts of your barbecue to achieve this. Remove the eggplant to a serving platter and season with salt and pepper. Sprinkle evenly with dukkah and crumble the feta over. Serve the eggplant topped with the drained cucumber slices. This is also great served alongside barbecued red capsicum. Credits: Antique bowls and plates from Hobsons Antiques; all other props privately owned. For full details, see Credits Index. MARK'S DUKKAH 5 tablespoons spicy broad beans (I use Savour, available at Moore Wilson, Wellington, or substitute roasted and peeled hazelnuts) 2 tablespoons sesame seeds few drops olive oil 11G2 tablespoons cumin seeds 2 tablespoons coriander seeds 11G2 tablespoons fennel seeds sea salt and freshly ground black pepper Place the beans in a clean tea towel or between sheets of baking paper and crush them with a rolling pin to crumbs. Set aside. Place the sesame seeds in a frying pan with 1-2 drops of olive oil and fry, stirring constantly, just until fragrant. Set aside. Place the cumin seeds in a frying pan with 1-2 drops of olive oil and fry, stirring constantly, until just fragrant then place in an electric coffee grinder or mortar and coarsely grind to about the size of whole sesame seeds. Repeat with the coriander and fennel. Combine the ingredients, season with salt and pepper, and store in an airtight container. After a few days a mix can be rejuvenated by tossing in a frying pan or flashing in a hot oven briefly. Be careful not to burn the spices at any stage.
Cuisine, Issue 145