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Mains – Open House News Magazine http://openhousemagazine.net Fri, 02 Feb 2018 07:28:06 +0000 en-AU hourly 1 http://openhousemagazine.net/wp-content/uploads/2015/10/cropped-favicon-1-32x32.png Mains – Open House News Magazine http://openhousemagazine.net 32 32 1821’s Pork Belly Baklava http://openhousemagazine.net/1821s-pork-belly-baklava/ Thu, 25 May 2017 00:54:00 +0000 http://openhousemagazine.net/?p=9898 Pork belly baklava from 1821

· Half a pork belly skin on bone out
· 500g pitted dates
· 500g pistachio kernels
· Sea salt
· 1 litre white vinegar
· Salt and cracked pepper to season

Fill a large stockpot with water and place pork belly in. Bring to boil and boil for one hour. Remove pork belly and place into a bowl or container with white vinegar and allow to soak for one hour.

Place pork belly skin up on a baking/wire rack into a baking tray. Criss-cross score the skin lightly being careful not to cut too deep into the skin and then rub sea salt crystals all over skin.

Place in oven at 200C until skin is crispy. Once crispy set aside in fridge to cool for as long as possible (up to 6 hours). It gives the pork belly enough time to set which makes it easy to portion and rip off the skin/crackling. Once chilled using a filleting knife cut around the skin to where it joins the pork and slowly work around the edges working your knife underneath the crackled skin. You may be able just to peel the skin off in one whole piece if you work the knife nicely between the layer of crackling and the hardened fat layer. Once done you can slice the pork belly into thin strips about 2cm thick like a strip of pancetta. Set the skin aside for now.

To prepare the date/pistachio filling rehydrate pitted dates in boiled water until soft. Strain, pat dry and then blend in processor until smooth. Crush pistachios (try to get some different textures, some fine and some a little more chunky). Mix pistachios , date puree and the Dijon mustard together. Season with salt and pepper. If you want a more nuttier date/pistachio mix layer add more pistachios to your liking.

· 1 tablespoon Dijon mustard
· 2 box thick sheet filo (Antoniou brand is best)
· Date pistachio mix
· Pork belly slices
· 500g butter

To assemble the pork belly, melt butter. Open up filo and place flat on dry surface with a very slight moist tea towel to cover. Butter your baklava tray (20cm x 30cm) liberally. Place a sheet of filo on the base of the tray. It should pretty much fit in that size tray. If not make sure the filo doesn’t come up the edge but you can overlap the layers so it covers the base. Make sure anytime you overlap you always butter between sheets. The buttering is very important in this process. Repeat this 5 times. Six layers of filo on the base. Next layer out the pork belly strips so it covers the filo. Once again, fit in so it’s a level layer.

Next repeat with another five sheets of filo with liberal buttering between each layer. Repeat again with another layer of pork as above. Repeat with another five sheets filo. Next layer is the date/pistachio mix. Evenly spread over filo layer. Another layer of filo. Layer of pork belly. Layer of filo. Layer of pork belly. Then finish off with another layer of filo with 6 sheets like the bottom. Butter the top liberally and then chill.

· 500ml water
· 500g pitted date
· 5g mastic powder
· 100ml extra virgin olive oil
· 1 tablespoon Dijon mustard
· Salt and pepper to season.

To prepare the date mastic sauce, place all ingredients together in a saucepan. Bring to simmer and simmer for about 1 hour. Always stir to make sure the dates don’t sink to bottom and burn. Then using a stick blender or a food processor blend all together until smooth.

When baklava is cool cut into top layer of filo and make a diamond pattern. You can cut down through the top layer of filo. This will make the top layer rise so you can get that flaky finish. Cut pork crackling into diamond shapes to fit within the pattern. Place in a preheated oven at 200Cand bake until the top layer is golden brown. Brush with melted butter when it comes out of oven. Serve with warmed date mastic sauce.

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Recipe: Blue-eye trevalla roasted on potato scales, with baby beetroot and ricotta http://openhousemagazine.net/recipe-blue-eye-trevalla-roasted-potato-scales-baby-beetroot-ricotta/ Mon, 19 Sep 2016 01:57:23 +0000 http://openhousemagazine.net/?p=7632

Serves 4

16 baby beetroot (beets), scrubbed
4 × 200 g blue-eye trevalla fillets, skin on, pin-boned
4 small, all-purpose potatoes (such as desiree), peeled and sliced as thinly as possible
100 ml ghee
80 g ricotta
2cm piece fresh horseradish
sea salt, to taste
2 tablespoons lemon oil, to serve

Preheat the oven to 200°C. Bring a medium saucepan of salted water to the boil over high heat. Add the beetroot and return to the boil. Reduce the heat to medium and simmer for 30–40 minutes, until the beetroot are just cooked through. Remove from the heat and drain. Peel the beetroot when comfortable to handle, but still hot, discarding the skins, then set the beetroot aside in a warm place.

Place the trevalla fillets on a baking tray, skin side down. Arrange the potato slices on top of each fillet in slightly overlapping layers, to resemble fish scales. Turn the fish over, holding the potatoes in place, and press down gently to ensure the ‘scales’ stick. Trim around each fillet to remove any excess potato.

Heat a large heavy-based, ovenproof frying pan over medium–high heat until a haze appears. Add the ghee. Gently add the fillets, potato side down, and fry until the potato is lightly golden. Transfer the pan to the oven and cook for a further 4 minutes. Remove the pan from the oven and gently remove the skin from each fillet. Turn the fillets over to sear quickly in the still-hot pan, then leave to rest for 1 minute before serving.

Serve the fish, potato scales up, with the beetroot on the side. Top the beetroot with a scoop of ricotta then grate fresh horseradish over the ricotta and fish. Season with salt and finish with a splash of lemon oil.

book

Recipe and image from The Australian Fish and Seafood Cookbook by John Susman, Anthony Huckstep, Sarah Swan and Stephen Hodges, Murdoch Books.

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Grilled chicken & fig salad with sweet potato http://openhousemagazine.net/grilled-chicken-fig-salad-sweet-potato/ Thu, 08 Sep 2016 01:50:21 +0000 http://openhousemagazine.net/?p=7198 Serves 2; Prep 10 minutes; Cook 30 minutes

chicken-and-fig

  • 1 chicken breast
  • 1/2 sweet potato peeled and cut into large dice
  • 1 sprig rosemary
  • 2 cloves garlic, crushed
  • 2 figs
  • 2tbsp olive oil
  • 1tbsp honey
  • 1/2tbsp picked leaf parsley

Preheat oven to 180°C.

Drizzle the sweet potato with a little olive oil. Add sea salt, rosemary and the garlic. Place in the oven at 180°C and cook until the sweet potato is golden and softened slightly. Remove and allow to cool.

Brush chicken breast with a little olive oil, and season with sea salt flakes and ground black pepper. Cook the chicken on a hot barbecue for 5mins on each side until cooked through. Set aside.

Heat the lemon juice and the honey in a small saucepan, cut the chicken into large chunks, cut the figs in half and add the sweet potato. Arrange nicely onto 2 plates and drizzle with the honey glaze.

Tip: This is also great with the roasted baby chats, roasted button mushrooms and green beans.

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