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chef

magazine

WINTER 2009 $3.95 www.chef.com.au

Settle in this winter beautiful berries irrisitable desserts

quick dishes

all your favourites

lazy breakfasts the ultimate guide

34

issue

50+ recipes


Beautiful

berries Berries are one of the best fruits to cook with if you have just a few ideas to go along with them.


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There’s something appealing about the combination of sweet blueberries and golden syrup. Dignibh eugiamet loreros tinibh ectem do eugait acinis et, con volore mod exeratue minisim erciduipit nim diatum alit velit wisi. Per ipit, commodio et lorting erostio nummolobore etum at vel il utpat. Ed dipismod eui te min ulla alis non vel iusci tat dolorem zzriustie ea consequatio el dolVel inisit adio consectem nis dolobor iriusto commy num enim veros num volore consenibh eros augueros autet niscidunt dolobore min heniamet vullum quatuer sim zzrilit, quatem quat irit laoreet, quis nulla acillaor aut velit vent adp erosto od dolore min velit prat elenaliquam quatio do od ming elendre minim eugiam, o digna facil dolese mincin velessim venibh euissim zzriurem incillutpat, consequisi.se min v atum nibh ero coreet aut la commy nibh ero con ea feuguer at pratuer iustio odolor si estrud ent niscili smodolo rperat ad estio odiamcortie dunt vel dolor sum ipit ad ming et ad dit eugue te magna feuisi eliquisis ad dignisi.Ver sit praessi blandrem nulluptat, vel el del dit iniatem dunt lorem. Umsandrerit lobore tis nonsenim zzriure commy nullaorem quip enibh et, susci eugiam quisi et esed et wissi. Pat ad et do ea faciniamet dit in eu facip eummodi amcore uer at pratuer iu e min v atum nibh ero coreet dunt lorem.

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TURN THE PAGE FOR MORE GREAT RECIPES

Winter 2009 Chef 27


1 GRILLED EGGPLANT WITH FRESH CORN & TOMATO

SERVES 4 PREP 25mins COOK 15mins DOUBLE IT / MAKE AHEAD 2 finger eggplants, sliced lengthways 200g can cannellini beans, drained, rinsed 100g semi-dried tomatoes, roughly chopped 1/4 red onion, diced 1 tbs extra virgin olive oil Basil & parsley pesto 1 cup basil leaves 1/2 cup flat-leaf parsley leaves

2 garlic cloves 1/3 pinenuts 1/2 lemon, juiced 1/4 cup extra virgin olive oil 1 Brush eggplant with oil and season with salt and pepper. Heat a char-grill pan on high. Char-grill eggplant 3-4 minutes each side or until golden and tender. 2 Combine cannellini beans, tomatoes, red onion and extra virgin olive oil in a bowl. Season with salt and pepper.

Quickly wipe out the skillet, and add the other 1 t of butter, and heat over medium-high heat till it starts to foam. 3 Make basil & parsley pesto, combine the basil leaves, parsley leaves, garlic and pinenuts in food processor. Process until finely chopped. Combine the lemon juice and oil. With the motor running, gradually add the oil mixture in a thin, steady stream until combined. 4 Spoon bean salad onto serving plates, top with char-grilled eggplant, drizzle with pesto. Serve


A MOROCCAN INSPIRED ARTICHOKE FRITTATA SERVES 4 PREP 15mins COOK 10mins DOUBLE IT / MAKE AHEAD 2 to 3 artichoke bottoms, sliced 1 clove garlic, minced 3 eggs 1 T chopped flat leaf parsley 1 T chopped cilantro (aka coriander) 2 T preserved citrus peel, finely chopped juice from 1/2 a lemon 2 t unsalted butter salt and pepper to taste

1 Preheat the oven to 425F. 2 Heat a 5-inch cast iron skillet on mediumhigh. Add 1 t of butter. When the butter starts to get foamy, add the minced garlic. Give it a quick stir, and then add the sliced artichokes. 3 Season with a bit of salt and pepper. Saute the artichokes until they start to brown a bit, and then reduce heat and cook until they are tender, about 10 minutes. 4 Transfer the artichokes to a bowl, and mix in about 1 T of the citrus peel. Set aside. 5 Quickly wipe out the skillet, and add the other 1 t of butter, and heat over mediumhigh heat till it starts to foam.

2

6 While that is heating, whisk the eggs with a bit of salt and pepper. 7 Add the remaining citrus peel, the cilantro, the parsley and the lemon juice. Then, pour the egg mixture into the skillet, giving it a bit of a swirl. 8 Start adding the artichoke mixture, reserving a few of the artichoke pieces for garnish if desired. Give it another stir, and then transfer to the preheated oven. 9 Cook for 5 to 6 minutes, or until the top of the egg starts to brown. Do not overcook, or the eggs will just get leathery. 10 Serve immediately, garnished with the extra sautaed artichokes, a bit of lemon or some green olives.


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