2022-06-01 delicious

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“ASAM LAKSA PACKS
THE SPICE PUNCH
THAT WE ALL KNOW
AND LOVE INTO A
BROTH THAT’S A
LITTLE LIGHTER THAN
THE BETTER-KNOWN
COCONUT VERSION.”

delicious.com.au 53



Char kway teow
(stir-fried rice

noodles – p 52)



WINE MATCH: GAELIC CEMETERY

CELTIC FARM RIESLING 2020

With lemon sherbet, mandarin and white blossoms,
coupled with ripe lemon, kiwi fruit and green apple
notes, this fresh white offers a touch of sweetness and
soft, crisp acidity. Perfect for complex, spicy dishes.

SNAG IT

Saucisse, wurst, banger, snag EXCLUSIVE NEW
– no matter what you call them, VIDEO CONTENT
sausages are a true global dish.
From Polish kielbasa to Chinese Scan the code now
lap cheong, Lucy Busuttil has to see how to make
drawn inspiration from across these soft pretzels.
the culinary world to create
hearty recipes full of flavour. delicious.com.au/june

PHOTOGRAPHY MARK ROPER STYLING DAVID MORGAN

SAUSAGES.

WINE MATCH: LECONFIELD
COONAWARRA CABERNET FRANC 2019

This fragrant, medium-bodied red with rounded tannins
and bright acidity pairs exquisitely with almost any
meal, in particular cured or fatty meats.

Pork sausage, bacon & bean pie
(p 65) OPPOSITE: Beer bratwurst
with soft pretzel rolls (p 62)

delicious.com.au 59

SAUSAGES.

“WITH FRAGRANT
SESAME OIL AND
GINGER, CONGEE
IS THE IDEAL BASE
FOR PRAWNS,
CHICKEN AND
SALTY-SWEET
LAP CHEONG”

Congee with lap
cheong and prawns
(p 62)

60 delicious.com.au

MERGUEZ SAUSAGE BAKE WITH ovenproof frypan over medium-high
MOROCCAN COUSCOUS heat. Add sausages and cook, turning
regularly, for 5 minutes or until browned.
SERVES 4 Transfer to a plate and set aside.

1/4 cup (60ml) extra virgin olive oil Add onion to pan and cook, stirring
8 Merguez sausages (from selected occasionally, for 8-10 minutes until
softened. Add garlic and cook for 2
butchers) minutes, then stir in tomato paste, harissa,
1 large onion, thinly sliced ras el hanout and sugar. Cook for 2 minutes
2 garlic cloves, crushed or until fragrant. Add vinegar, scraping
2 tbs each tomato paste and harissa the bottom of the pan with a wooden
1 tsp ras el hanout (Moroccan spoon, then stir in tomatoes and
chickpeas. Return sausages to pan, bring
seasoning), plus 1/2 tsp extra to a boil, then reduce to a simmer.
2 tsp brown sugar Transfer to oven and bake for 30 minutes.
1 tbs sherry vinegar Set aside for 15 minutes to cool.
2 x 400g cans cherry tomatoes
400g can chickpeas, drained, rinsed Meanwhile, combine couscous, lemon
11/2 cups (300g) couscous zest, extra ras el hanout and remaining
Finely grated zest of 1 lemon, plus 1 tbs oil in a heatproof bowl and season.
Pour over 11/2 cups (375ml) boiling water.
juice of half Cover, and stand for 10 minutes to
1 cup mixed herbs (we used mint, steam, then fluff with a fork. Stir through
herbs and lemon juice. Divide couscous
coriander and flat-leaf parsley), finely and sausage bake among plates. Top
chopped, plus extra to serve with extra herbs to serve.

Preheat oven to 200°C.
Heat 2 tbs oil in a large heavy-based

SAUSAGES.

BEER BRATWURST WITH SOFT each roll with butter and sprinkle with shredded chicken and soy sauce through
PRETZEL ROLLS coarse salt. Bake for 22-25 minutes until the congee. Season with white pepper.
golden. Set aside to cool.
SERVES 4 Heat peanut oil in a large frypan over
Meanwhile, heat oil in a large frypan high heat. Add remaining sausage and
1 tbs extra virgin olive oil over medium heat and cook sausages, cook for 1-2 minutes until beginning to
6 large bratwurst sausages turning regularly, for 5 minutes or until crisp. Add prawns and cook for 2 minutes
1 tbs unsalted butter browned. Transfer to a plate. Set aside. or until prawns are cooked through.
3 red onions, thinly sliced
1 tbs thyme leaves, plus extra to serve Reduce heat to medium-low, add Ladle congee into serving bowls and
1 tbs plain flour butter, onion and thyme and season with top with lap cheong and prawn mixture,
1 tbs brown sugar salt flakes. Cook, stirring regularly, for chilli oil, long green shallot, crispy shallots
1 tbs red wine vinegar 12 minutes or until caramelised. Add flour, and sesame seeds to serve.
1 tbs German mustard, plus extra sugar, vinegar, mustard and paprika and
cook, stirring constantly, for 1-2 minutes SPICY ‘NDUJA WITH GREENS,
to serve until thickened. Pour in beer and stock, BEANS AND PAPPARDELLE
1 tsp paprika stirring to combine and scraping the base
375ml bottle malt beer of the pan with a wooden spoon. Bring to SERVES 4
1 cup (250ml) beef stock the boil and cook for 10-12 minutes until
sauce has thickened slightly. Reduce heat 1/2 bunch kale, stalks removed,
SOFT PRETZEL ROLLS to a simmer, return sausages to pan and leaves torn
cook for 5 minutes or until warmed through
33/4 cups (560g) plain flour (do not boil sausages as they will split). 400g pappardelle pasta
1 sachet (7g) instant dried yeast 1/4 cup (60ml) extra virgin olive oil
60g unsalted butter, softened Sprinkle sausages with extra thyme 200g ‘nduja
1 tbs brown sugar leaves and serve with pretzel rolls. 1/2 cup (125ml) dry white wine
1/2 cup bicarb soda 400g can cannellini beans, rinsed,
2 tsp coarse sea salt CONGEE WITH LAP CHEONG
AND PRAWNS drained
For the pretzel rolls, place flour, yeast, 20g 1 tbs unsalted butter
butter, sugar and 1 tsp salt flakes in the SERVES 6-8 1/2 cup (40g) finely grated pecorino,
bowl of a stand mixer fitted with the
dough hook. With motor on low, slowly 2 tsp sesame oil plus extra to serve
add 11/2 cups (375ml) lukewarm water, then 2 tbs fresh ginger, finely chopped 1/2 bunch flat-leaf parsley, chopped
knead for 10 minutes or until smooth and 8 lap cheong sausages, thinly sliced
elastic. Cover with a clean tea towel and 11/4 cups (250g) long grain rice Bring a large saucepan of salted water
set aside in a warm place for 45 minutes- 4 small chicken drumsticks to the boil. Add kale and cook for 2-3
1 hour until doubled in size. 8 cups (2L) chicken stock minutes until just tender. Using tongs,
2 tbs light soy sauce remove kale and set aside on a plate
Meanwhile, preheat oven to 200°C. 1 tbs peanut oil lined with paper towel. Add pasta to
Line a large baking tray with baking 20 medium green prawns, peeled and boiling water and cook following packet
paper. Set aside. instructions until al dente. Drain,
halved lengthways reserving 1 cup (250ml) cooking water.
Knock back dough, turn onto a lightly Chilli oil, thinly sliced long green
floured surface and knead for a few turns Meanwhile, place oil in a large
until smooth. Divide into 12 equal pieces shallots, crispy shallots and toasted non-stick frypan over medium-low heat.
and shape into balls. sesame seeds, to serve Add ‘nduja and, using a wooden spoon,
break into small pieces. Cook for
Place baking soda and 8 cups (2L) water Heat sesame oil in a large heavy-based 4 minutes or until lightly browned. Add
in a large saucepan over medium heat and saucepan over medium heat. Add ginger wine and cook for 2 minutes or until
bring to the boil. Working in batches of 2, and half the sausage and cook, stirring reduced by half. Add beans and simmer
gently drop pretzel rolls into boiling water constantly, for 1 minute or until fragrant. for 1 minute or until warmed through.
and cook, turning once, for 30-40 seconds. Add rice, drumsticks and stock. Boil,
Using a slotted spoon, lift rolls out of the stirring occasionally, then cover with a lid Add pasta, reserved cooking water,
water, allowing excess water to drip off. and reduce heat to low. Simmer, stirring butter and pecorino. Season with freshly
Place on the prepared tray. Repeat with regularly, for 1 hour or until congee is the ground black pepper. Cook, stirring, for
remaining balls. Use a sharp knife to consistency of loose porridge. 1 minute or until water and pecorino has
score a cross in the top of each roll. emulsified and sauce thickly coats pasta
Remove chicken, cool slightly, then (add more cooking water if required).
Melt remaining 40g butter. Lightly brush shred, discarding skin and bones. Stir the
Fold through parsley and kale. Serve
immediately with extra pecorino.

62 delicious.com.au

Spicy ’ndjua with
greens, beans and
pappardelle

“HAILING FROM
SOUTHERN ITALY,
SPICY ’NDUJA ADDS
RICHNESS TO THIS
DISH, WHICH IS
BALANCED BY
THE CREAMY
WHITE BEANS”

Polish cabbage rolls

SAUSAGES.

POLISH CABBAGE ROLLS up 3cm of leaf to cover the filling, then stirring regularly, for 8-10 minutes until
fold in the sides and roll leaf away from onion is softened. Add sage and sausage
SERVES 6 you to seal in the filling. Repeat with and cook, breaking up with a wooden
remaining leaves and mixture. Set aside. spoon, for 8 minutes until meat has
1 large savoy cabbage broken down and begins to brown. Stir
3/4 cup (150g) pearl barley Preheat oven to 180°C. in tomato paste and cook, stirring, for
300g pork sausages, casings removed Heat 2 tbs oil in a large ovenproof 4 minutes or until caramelised. Stir in
300g clobasi or kielbasa sausages (from frypan with a lid over medium heat. Add passata, stock, beans, Worcestershire
remaining onion and garlic and cook, sauce and mustard powder and bring to
selected butchers), very finely stirring regularly, for 5 minutes or until the boil. Reduce heat to medium-low and
chopped (we used a food processor) softened. Add passata, 3/4 cup (180ml) simmer for 15-20 minutes until sausage
1 egg, lightly beaten water, bay leaves, caraway seeds and is tender and sauce has thickened. Set
Finely grated zest of 1 lemon sugar. Season and cook, stirring aside to cool.
1/2 cup each flat-leaf parsley and dill occasionally, for 15 minutes or until sauce
leaves, chopped, plus extra to serve thickens. Turn off heat and transfer Preheat oven to 180°C. Line 2 baking
2 onions, coarsely grated one-third of the sauce to a jug. trays with baking paper.
6 garlic cloves, crushed Place cabbage rolls, side-by-side with
3 tbs extra virgin olive oil the seam-side facing down, in the frypan Fold shortcrust pastry sheet in half
700ml rustic passata on top of remaining sauce so that they fit and roll out to a 36cm round. Place on
2 bay leaves snugly. Spoon over reserved sauce. one prepared tray and chill for 5 minutes.
1 tsp caraway seeds Cover with a lid and bake for 1 hour, then Repeat with puff pastry sheet, rolling out
1 tsp caster sugar remove lid, drizzle with remaining 1 tbs to a 30cm round. Place on second
Pickled onion and cornichons, to serve oil and bake for a further 15 minutes. prepared tray and chill until required.
Set aside for 15 minutes to cool, then
Remove stem of cabbage by cutting serve scattered with extra herbs, pickled Line a 22cm-round, 4.5cm-deep pie
around the base. Half-fill a large deep onion and cornichons. dish with the shortcrust pastry, allowing
saucepan with salted water and bring excess pastry to overhang. Chill for
to the boil. Gently place cabbage in the PORK SAUSAGE, BACON 20 minutes, then trim pastry.
pan, stem-side down, top with extra & BEAN PIE
water to cover if required and weigh Line pastry with baking paper and
down with a small lid or plate to help MAKES 4 baking weights, then place on a baking
submerge cabbage. Cook for 8 minutes tray. Bake for 20 minutes or until pastry
or until outer leaves are soft. Using tongs You will need baking weights for this is light golden, then remove weights and
and a large slotted spoon, carefully recipe. paper and bake for a further 15 minutes
remove cabbage from water. Remove the or until golden and dry (if pastry rises,
first layer of 3-4 cabbage leaves and 1 tbs extra virign olive oil very gently and slowly push down with a
transfer to a tray lined with a clean tea 2 red onions, finely chopped clean tea towel). Spoon cooled sausage
towel to drain and cool. Return cabbage 200g streaky bacon, chopped filling into pastry shell.
to pan and continue to cook, removing 1/4 cup sage leaves, chopped
2-3 leaves every 2-3 minutes (top up 800g traditional pork sausages (such as Cut a small hole in the centre of the puff
water if required) and transferring to tray, pastry sheet to allow steam to escape,
until you have removed all the leaves. Cumberland), casings removed then gently place over the pie filling,
2 tbs tomato paste allowing pastry to overhang by 3-4cm.
Cook pearl barley according to packet 2 cups (500ml) passata Trim excess pastry and use to cut out
instructions, then drain and rinse under 1 cup (250ml) chicken stock leaf shapes for decoration. Using your
cold running water. 400g can four bean mix, rinsed, drained fingers, crimp pie edges to seal. Brush
1/2 cup (125ml) Worcestershire sauce pastry with egg wash. Arrange pastry
Combine pearl barley, pork sausage 2 tsp English mustard powder leaves on top to decorate, brush again
meat, minced clobasi, egg, zest, herbs 1 x 375g sheet shortcrust pastry, with egg wash, then sprinkle with salt
and half the onion and half the garlic in flakes. Bake for 1 hour-1 hour 30 minutes
a bowl, season and stir to combine. thawed (we used Carême brand) until pastry is golden brown. Stand for
1 x 375g sheet puff pastry, thawed 15 minutes before serving.
Place a cabbage leaf on a clean work
surface, stem-side facing you. Using a (we used Carême brand)
sharp knife, remove and discard thick 1 egg, lightly beaten
stalk. Place 1/4 cup (60g) sausage mixture
on the leaf, 3cm from the bottom. Fold Heat oil in a large frypan over medium
heat. Add onion and bacon and cook,

delicious.com.au 65

GO GREEK

EXCLUSIVE NEW
VIDEO CONTENT

Want to make this
classic silky tarama?
Scan to watch how.

delicious.com.au/june



“THESE RECIPES ARE
CLOSE TO MY HEART
– SOME HAVE BEEN
PASSED DOWN
THROUGH MY FAMILY
AND OTHERS ARE WHAT
I LOVE TO EAT WHEN I
VISIT GREECE. EITHER
WAY, THEY TASTE
LIKE HOME!”

Kakavia (fisherman’s soup)
In The Roundhouse ‘The
Blue Flower’ plate

“THESE TOMATO
KEFTEDES
TRANSPORT ME
STRAIGHT TO
SUMMER, SITTING
IN A TAVERNA IN
SANTORINI
WATCHING THE
SUNSET.”

WINE MATCH: SENSI COLLEZIONE
GOLD MONTEPULCIANO 2019

This medium-bodied wine features flavours of
purple and red fruits, licorice and sweet spice.
Supple and smooth, it’s perfect for pairing with
both meat and vegetarian dishes.





“ALSO KNOWN AS THE BOMBAY
BURGER, THIS DEEP-FRIED SPICED
POTATO PATTY STUFFED INTO A SOFT
BREAD ROLL SHOWS WHY DOUBLE
CARBS CAN ONLY BE A GOOD THING!

A TANGY CORIANDER RELISH
AND CHILLI-COCONUT CHUTNEY

MAKE THE CASE FOR DOUBLE
CONDIMENTS, TOO, AND BLISTERED
GREEN CHILLI PILES ON THE HEAT.”

74 delicious.com.au

ON TREND.

STREET Along with the sights and sounds of a
FOOD new destination, exploring local street
food is one of the true pleasures of
travelling. Bring those flavours home
with a little help from Emma Knowles,
who shares amped-up favourites from
Argentina, Canada, India and more,
perfect for sharing.

— AROUND THE WORLD — PHOTOGRAPHY MARK ROPER
STYLING DAVID MORGAN

Choripan (chorizo roll – p 80)
OPPOSITE: Vada pav (Bombay
burger – p 79)

LEMON & SAFFRON LAMB Natural yoghurt and flatbreads, 2 tsp kefte mixture into a ball and place
KEFTE TAGINE to serve on a tray. Repeat with remaining mixture
and set aside until required.
SERVES 4 KEFTE
Melt butter in a large frypan over
40g unsalted butter, chopped 500g lamb mince medium-high heat. Add onion and
1 onion, grated 1 small onion, finely diced garlic and cook, stirring occasionally,
2 garlic cloves, crushed 2 garlic cloves, crushed for 5-6 minutes until onion is tender and
1 tsp each ground cumin and 1/4 cup each coarsely chopped flat-leaf golden. Add spices and cook, stirring,
until fragrant, then add stock and herbs.
ground ginger parsley and coriander Bring to a simmer, then cook for a further
1/2 tsp saffron threads 2 tsp ground cumin 6-8 minutes until flavours develop.
1/2 tsp paprika 1 tsp each ground coriander and
1 cinnamon quill Add meatballs to sauce, cover and
350ml chicken stock paprika simmer for 5-6 minutes until just cooked
2 tbs each finely chopped flat-leaf 1/2 tsp each ground cinnamon and through. Add lemon juice and preserved
lemon, check seasoning.
parsley and coriander, plus extra cayenne pepper
leaves to serve Remove from heat and scatter with
Juice of 1/2 lemon To make kefte, place all ingredients in a extra herbs. Serve with yoghurt and
1 tbs finely chopped preserved lemon large bowl with 1 tsp salt flakes and mix flatbreads alongside.
well to combine. Using wet hands, roll

76 delicious.com.au

Pizza al taglio (p 80)

“A RELATIVE OF GREEK
SPANAKOPITA, TIROPITA IS A
TANGY CHEESE PIE. WE’VE AMPED
UP THE CHEESE FACTOR AND
MADE RUSTIC HORIATIKO PHYLLO
– VILLAGE FILO – WHICH BAKES
TO A PLEASING CRISPNESS AND
GOLDEN BROWN BURNISH.”

Tiropita (cheese pie)

78 delicious.com.au



80 delicious.com.au

“CHIPS, GRAVY AND CHEESE… POUTINE heat, add onion, garlic and thyme and
WHAT’S NOT TO LOVE ABOUT cook for 6-8 minutes until onion is tender
THIS QUÉBÉCOIS FAVOURITE? SERVES 4 and golden. Stir in flour and cook, stirring
TRADITIONALLY, CHEDDAR occasionally for 2-3 minutes until sandy-
CURDS ARE USED IN THIS DISH, Begin this recipe at least 3 hours ahead. coloured. Gradually add stock, stirring
BUT MOZZARELLA ALSO WORKS You will need a deep-frying thermometer. continuously, until each addition is smooth
WELL. WE’VE COMBINED IT and incorporated before adding more.
1kg russet potatoes (or sebago) Once all stock is added, bring to a simmer
WITH COTTAGE CHEESE 80g unsalted butter, diced and cook, stirring continuously, for 3-4
FOR EXTRA TANG.” 1 onion, thinly sliced minutes until thickened and gravy no
2 garlic cloves, finely chopped longer tastes floury. Stir in vinegar, season
3 thyme sprigs, plus extra leaves, generously, then strain and keep warm.
Just before serving, return to a simmer.
optional, to serve
2 tbs flour Half-fill a large wide saucepan with
2 cups (500ml) beef stock vegetable oil and heat to 150°C. Deep-fry
1 cup (250ml) chicken stock chips, in batches, for 6-8 minutes until pale
1 tsp apple cider vinegar golden. Remove with a slotted spoon and
Vegetable oil, to deep-fry drain on paper towel. Increase oil
200g mozzarella, torn or grated temperature to 180°C. Deep-fry chips
100g cottage cheese again, in batches, for 3-4 minutes until
golden brown and crisp. Remove with a
Peel potatoes and cut into 12mm chips. slotted spoon and drain on paper towel.
Place in a large bowl of cold water and
soak for 2-3 hours. Drain well, then spread Transfer chips to a bowl, season to
into a single layer on a tray lined with a taste, add cheeses and half the gravy.
clean tea towel. Stand for 1 hour to dry. Toss to combine and serve hot with
remaining gravy alongside.
Meanwhile, make the gravy. Melt butter
in a large saucepan over medium-high

ENTERTAINING.









ENTERTAINING.

WINE MATCH: LONGVIEW QUEENIE

PINOT GRIGIO 2021

A good tomato-based sauce can bring out fruit flavours
in a white wine that would otherwise be missed. With
strong aromas of pear and citrus, good texture and
pronounced acidity, this wine is perfect for cutting
through fatty meat and paired with citrusy sides.

Shoulder of Iberico
pork in rich tomato
sauce with lemony
couscous (p 89

Cardamom and
orange repápalos
(bread dumplings)

Rice and clams



NO PLACE

LIKE HOME

Warren Mendes returns to the country of his birth
to deliver a menu full of South African culinary quirks,

from a monkey sauce that contains zero monkeys
to bunny curry without a trace of rabbit.

PHOTOGRAPHY CHRIS COURT STYLING DAVID MORGAN

Bunny Chow
(chicken curry
rolls, p 94)

WARREN MENDES.

Bobotie (South African spiced
mince pie, p 99)

delicious.com.au 91

Wild rhinos greet a
sunset game drive at
Kruger National Park

WARREN MENDES.

Burnt ends skewers
and monkey gland
sauce (p 94)

delicious.com.au 93

WARREN MENDES.

BUNNY CHOW (CHICKEN in a large frypan over medium-high heat beef and onion onto metal skewers. Grill
CURRY ROLLS) on each side for 1 minute or until golden. for 5-6 minutes, turning, basting often
with remaining sauce, until meat is cooked
SERVES 4 Serve curry in the bread bowls, topped through and starts to catch and char all
with yoghurt, coriander and sambal. over. Grill lemon, cut side down, for
2 tbs extra virgin olive oil, plus extra 1-2 minutes, until lightly charred. Scatter
6 large chicken thigh fillets, cut into BURNT ENDS SKEWERS AND skewers with parsley and serve with grilled
MONKEY GLAND SAUCE lemon and remaining sauce alongside.
3cm pieces
1 large onion, thinly sliced SERVES 4 PERI PERI CHICKEN WINGS
1 bunch coriander, stalks chopped,
“Monkey gland sauce, of course, contains SERVES 4-6, AS A LIGHT MEAL
leaves picked and reserved to serve no monkey. This term for barbecue sauce is
10 curry leaves firmly embedded in South African food 1.8kg chicken wings
3 garlic cloves, finely chopped culture.” Begin this recipe at least 4 hours Kewpie mayo, sliced green chilli and
1 tbs finely chopped ginger ahead. You will need metal skewers.
1 tbs mild curry powder lime halves, to serve
2 tsp garam masala 1/4 cup (60ml) extra virgin olive oil
3 tomatoes, cut into 2cm pieces 1 onion, finely chopped PERI PERI SAUCE
3 desiree potatoes, cut into 2cm pieces 4 garlic cloves, chopped
1 unsliced loaf white bread 1 tbs chopped ginger 5 long red chillies
Greek-style yoghurt, to serve 2 tbs tomato paste 1 red capsicum
1/2 cup (160g) fruit chutney (we used 1/3 cup (80ml) extra virgin olive oil
CARROT SAMBAL 1/3 cup (80ml) red wine vinegar
Mrs Balls brand) 1 tbs caster sugar
1 red onion, sliced 2 tomatoes, chopped 1 red onion, chopped
1 large or 2 small carrots, grated 2 tbs Worcestershire sauce 1 tbs tomato paste
2 long green chillies, seeds removed, 1/2 cup (120ml) tomato sauce 4 large garlic cloves
2 tbs brown sugar Zest and juice of 2 lemons
sliced 1/2 tsp chilli powder (or to taste) 1 tsp smoked paprika
2 tbs white vinegar 1kg beef fillet or rump steak, cut into 2 tsp dried oregano
Juice of 1 lemon
3cm pieces For the peri peri sauce, grill chillies and
Heat oil in a large frypan over medium- 2 onions, quartered, separated into capsicum on an open flame until charred
high heat. Add half the chicken and cook, and blackened. Place in a bowl, cover with
turning occasionally, for 6 minutes or until petals plastic wrap, and steam for 5 minutes.
browned. Drain on paper towel. Repeat 2 lemons, halved Peel and discard skin and stems, then
with remaining chicken. Flat-leaf parsley sprigs, to serve place in a food processor with remaining
ingredients, 1 tsp salt flakes and 1/2 tsp
Add more oil to pan if required, then Heat oil in a large saucepan over medium freshly ground black pepper. Whiz until
add onion, coriander stalks and curry heat. Add onion, season with salt flakes finely chopped. Transfer to a medium
leaves. Cook, stirring, for 3-4 minutes and lots of freshly ground black pepper saucepan over medium heat and simmer
until softened. Add garlic and ginger and and cook for 3-4 minutes until softened. for 8-10 minutes until thickened. Remove
cook for 2-3 minutes until fragrant. Add Add garlic and ginger and cook for a from the heat and set aside to cool.
curry powder and garam masala, stir, and further 1 minute until fragrant. Add tomato
cook for 30 seconds, then add tomato paste and cook for 1 minute, then add Place 1/2 cup peri peri and chicken
and potato. Return chicken to pan with chutney, tomato, Worcestershire sauce, wings in a bowl, toss to combine, and
3 cups (750ml) water or enough to just tomato sauce, sugar, chilli and 1/3 cup marinate for at least 1 hour, or overnight
cover. Bring to a simmer, cover, and cook (80ml) water. Cook for 6-8 minutes until in the fridge if time permits. Remove
for 10 minutes. Remove lid and cook for mixture starts to thicken. Remove from from the fridge 1 hour before cooking.
a further 10-15 minutes until potato is the heat and blitz with a stick blender
tender, chicken is cooked through and until smooth. Adjust with a little water if Preheat a barbecue with a lid to
sauce has reduced. Season to taste. required. Cool completely, then chill. medium-high heat. Season chicken
with salt flakes and grill, turning, for
For the sambal, combine all ingredients Place beef and 1/2 cup sauce in a large 12-15 minutes until lightly charred
and a pinch of salt flakes and set aside. bowl and marinate in the fridge for at least and cooked through. Serve with
3 hours, or ideally overnight. Remove from remaining peri peri, Kewpie, sliced
Slice bread into 4 thick slices. Scoop out the fridge 30 minutes before cooking. chilli and lime halves alongside.
most of the filling, leaving the base of each
piece in tact, so the bread acts like a bowl. Heat a chargrill or barbecue to medium-
Use fresh, or drizzle with olive oil and toast high heat. Thread alternating pieces of

Peri peri chicken EXCLUSIVE NEW
wings VIDEO CONTENT

Want to watch how
to grill these punchy
wings? Scan now!

delicious.com.au/june

WINE MATCH: HITHER & YON
SHIRAZ 2020

Medium-bodied, brisk and assertive with flavours of
mulberry, blueberry, choc-mint biscuits, sweet spice
and toasty oak, this bold and complex wine pairs
well with barbecues and spicy cooking.

delicious.com.au 95

CLOCKWISE: Starry
skies above Sabi Sabi’s

Earth Lodge; views
over the plains; dusk
dining, safari-style; the
Sabi Sabi Amber Suite

“SOUTH AFRICAN FOOD
HAS OPENED MY EYES

TO DIVERSITY IN CUISINE,
AS WELL AS THE EVOLUTION

OF RECIPES.”

WARREN MENDES.

Caramel sponge pudding (South
African Malva dessert, p 99)

delicious.com.au 97

WARREN MENDES.

MILK TART 125g cold unsalted butter, chopped baking weights. Bake for 15-20 minutes,
1 egg, beaten, for eggwash then remove baking weights and paper,
SERVES 8-10 brush pastry with eggwash, and bake for
For the pastry, place flour and sugar in a a further 8-10 minutes until pastry is
“Every South African bakery will sell bowl with a pinch of salt flakes. Toss cold golden. Cool completely.
milk tarts and every household will butter in the flour mixture, then use your
have their secret recipe. There is beauty fingers to rub the butter into the flour To make the milk filling, place flours,
in its simplicity. You can use store-bought mixture to form a crumb. (Alternatively, cinnamon and vanilla in a heatproof bowl.
shortcrust pastry to save time, but I use a food processor.) Gradually add Whisk in eggs and almond extract. Set
suggest making it!“ 2-3 tbs cold water until the mixture forms aside. Place milk and sugar in a saucepan
a dough. Knead slightly with your hands over medium heat. Bring to just below a
1 tbs each cornflour and plain flour then form into a disc, wrap in baking simmer, then remove from the heat and
1/4 tsp ground cinnamon, plus paper and chill for 20 minutes. gradually pour into the egg mixture,
whisking constantly, until combined.
extra to sprinkle Meanwhile, preheat oven to 180°C. Return mixture to the pan over low heat
2 tsp vanilla bean paste Grease a high-sided 23cm tart pan. and cook, whisking constantly, until the
3 eggs, plus 1 extra egg yolk mixture thickens slightly. Remove from the
1/4 tsp almond extract Roll out pastry on a floured surface heat. Whisk in butter until smooth and
700ml milk until 4mm thick. (Keep both sides well combined. Pour into the tart shell, smooth
2/3 cup (150g) caster sugar floured so it doesn’t stick.) Line the the top and bake for 25-30 minutes until
50g unsalted butter prepared tart pan with pastry, then prick set around the edges, with a slight wobble
with a fork. Freeze or chill tart shell for in the middle. Cool to room temperature,
PASTRY 5 minutes. then chill for at least 2 hours. Dust with
extra cinnamon to serve.
21/2 cups (375g) plain flour, plus Trim excess pastry from the pan. Line
extra to dust pastry with baking paper and rice or

1/4 cup (55g) caster sugar

BOBOTIE (SOUTH AFRICAN Preheat oven to 180°C. 1/3 cup (110g) apricot jam
SPICED MINCE PIE) Place bread and milk in a 2 tbs white vinegar
bowl and set aside to soak. 2/3 cup (160ml) evaporated milk
SERVES 4-6 Vanilla ice cream, to serve
Melt butter in a large,
2 thick slices white bread, crusts deep ovenproof frypan over CARAMEL SAUCE
removed (or 4 slices Wonder White medium heat. Add onion and
style bread) curry leaves and cook, stirring, for 1/2 cup (125ml) pure (thin) cream
3-4 minutes until soft. Season, then 55ml evaporated milk
1/2 cup (125ml) milk add garlic, ginger and curry powder 1/2 cup (125g) brown sugar
50g unsalted butter and cook, stirring, for 1 minute or until 50g unsalted butter
2 onions, finely chopped fragrant. Add tomato paste, chutney and
8 curry leaves vinegar and cook for 2-3 minutes until Preheat oven to 180°C. Line a small baking
3 garlic cloves, finely chopped caramelised slightly. Add mince and tray with baking paper. Grease a 1.5L-2L
1 tbs very finely chopped ginger cook, breaking up mince with a wooden capacity baking dish and set aside.
2 tbs mild curry powder spoon, for 10 minutes or until browned.
1/4 cup (70g) tomato paste Stir in the soaked bread and milk, Place pecans and maple syrup on
2 tbs fruit chutney, plus extra to serve breaking it up to combine, then add prepared tray and toss to coat. Bake for
sultanas and almonds. Add 1 cup (250ml) 5-7 minutes until lightly toasted and
(we used Mrs Balls brand) water and check the seasoning. Reduce slightly caramelised. Set aside to cool
2 tbs apple cider vinegar heat to medium-low and cook for completely, then roughly chop.
1kg beef mince 10 minutes or until thick and reduced.
1/3 cup (55g) sultanas Combine flour, bicarb, sugar and a pinch
1/3 cup (45g) slivered almonds, toasted, Meanwhile, for the egg topping, beat of salt flakes in a bowl. Add eggs, butter,
the eggs, turmeric and milk in a bowl or vanilla, jam, vinegar and evaporated milk.
chopped jug and season with salt flakes. Whisk to combine, then pour into the
Yellow rice, to serve (see note) prepared dish. Bake for 20-25 minutes
Transfer beef mixture to a 25cm square until a skewer comes out clean and cake
EGG TOPPING ovenproof baking dish, pressing down bounces back when touched.
on the mixture to create a flat surface.
2 eggs Carefully pour over the egg topping Meanwhile, for the caramel sauce,
1/4 tsp ground turmeric and scatter with bay leaves. Bake for combine all ingredients and 1/3 cup
1 cup (250ml) milk 35-40 minutes until topping is golden. (80ml) water in a saucepan and bring to
Fresh bay leaves, to decorate a simmer. Stir to combine, then remove
Meanwhile, for the pickle, combine all from the heat and keep warm.
CHILLI PICKLE ingredients in a bowl and set aside.
Use a skewer to poke holes over the
1 large truss tomato, chopped Remove bobotie from oven and serve surface of the pudding, then pour over
1 small red onion, sliced immediately, with chilli pickle, extra the sauce and allow to soak in. Scatter
1 Lebanese cucumber, thinly sliced chutney and yellow rice alongside. with maple pecans and serve warm with
1/4 cup (60ml) apple cider vinegar NOTE: Yellow rice is simply steamed vanilla ice cream alongside.
rice cooked with turmeric and a pinch
of salt flakes.

CARAMEL SPONGE PUDDING
(SOUTH AFRICAN MALVA DESSERT,
COVER RECIPE)

SERVES 6

1 cup (140g) pecans
2 tbs maple syrup
12/3 cups (250g) plain flour
1 tsp bicarb soda
2/3 cup (160g) brown sugar
2 eggs
50g unsalted butter, melted and

cooled, plus extra to grease
2 tsp vanilla bean paste

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