Local chefs share favourite recipes

RICHARD SLARP Head Chef, The Alcott

Richard’s Salt Crusted Beef Rib Roast

with Salsa Verde Serves up to 8 people

• 12 cups coarse salt • 3 cups water • 3 cups all-purpose flour • 3 egg whites, lightly whisked • 3.5 - 4.5kg beef rib roast • 1.5 tblspn fresh rosemary leaves • 1.5 tblspn fresh thyme leaves • 1 cup cracked black peppercorns

Pre-heat oven to 160'C and place oven shelf in middle of oven. In a large bowl, combine the salt and water, then add the flour to bind it together. Add whisked egg whites - mix until it resembles ‘wet snow’. Spread this mixture in the bottom of a roasting tray and place the beef in the middle (the flat side down). Cover the exposed beef with thyme leaves, rosemary leaves and peppercorns. Press them in. Cover meat with the salt mixture. Work it all over so that there are no gaps. Crust should be 5-6mm thick all over. Place the salt crusted beef in the pre-heated 160'C oven. For a medium rare 3.5kg roast, cook for 2hrs 45min. For a 4kg roast, cook for 3hrs 30min. Remove from oven and rest for 15-30min in a warm place. Remove the salt crust and slice into portions. You can remove the bones at this stage if you want thinner slices. Serve immediately with salsa verde.

Salsa Verde

Note, this can be made a day before

• 1 bunch each of continental parsley, coriander, basil and mint • 3 cloves garlic • 4 anchovies • 100ml red wine vinegar • 300ml extra virgin olive oil • Salt and pepper to taste Pick, wash and dry all of the herbs. Chop roughly and transfer to a food processor. Add the garlic, anchovies, vinegar and oil. Process until smooth. Adjust seasoning with some salt and pepper. Store until needed.

EAT, DRINK AND BE MERRY

TREVOR BLYE Owner, Lillah Kitchen

Trevor’s Whole-Roasted Christmas Cauliflower

• 1 head cauliflower • 1 tspn coriander seeds • 1⁄2 tspn cumin seeds • 2 garlic cloves • 1 tspn fresh thyme leaves • Salt and pepper TOPPING: • 1⁄4 cup Tahini sauce • 1 tbspn chopped fresh parsley • 1⁄4 cup pine nuts – toasted • 1⁄4 cup of fresh parsley • 1⁄4 cup of fresh coriander Using a paring knife, trim the stem of the cauliflower so it rests flat without toppling over. Keep the green leaves intact for presentation. In a stock pot with steamer, steam whole cauliflower for 25 minutes or until you can easily pierce the centre with a knife. Toast the coriander and cumin seeds in a dry skillet over low heat, until spices are warm and fragrant. Transfer to a mortar and pestle or food processor, together with the thyme, garlic, salt and pepper. Bash everything to a paste. Stir to combine and set mixture aside. In a small bowl, combine tahini sauce and parsley. Preheat oven to 220OC. Transfer steamed cauliflower to an oven-safe skillet or roasting tray. Massage the spice paste all over of the cauliflower florets (no need to rub the leaves). Season with salt and pepper. Roast cauliflower 20-25 minutes or until golden brown and crispy. For even crispier edges, switch the oven to the broil setting for a minute or two just before removing from oven. Careful it does not burn. Remove roasted cauliflower from oven and transfer to serving platter. Drizzle with tahini. Garnish with toasted pine nuts and chopped parsley and coriander.

Why not add a new dish to your Christmas menu selection this year as some of Lane Cove’s chefs and caterers offer inspiration on how to take the stress out of entertaining over the festive season.

CLAUDIO ZANNOTTI Head Chef, Little Red Robin Restaurant

The great thing about this dish is that it can be made two days in advance and it will keep for approximately 2 weeks. Serves 5 people.

Claudio's Sweet and Sour Sardines

• 1 kg of fresh cleaned butterflied sardines • 2 brown onions • 70grm sultanas • 50grm pine nuts • 20grm parsley • 5 bay leaves • 20ml olive oil • 100ml white wine vinegar • 100ml white cooking wine • 2 litres of vegetable oil for frying • 5grm salt • 150grm goats’ curd or sour cream

Begin by slicing the onions as thinly as you can. Stir fry in olive oil, season with salt and stew them without any colour. Add vinegar, white wine, bay leaves and reduce the liquid by half. Add the sultanas and chopped parsley. Set aside. Toast pine nuts in 160 degree oven for 13 minutes and set aside to cool. In a pot, heat the vegetable oil and dust the sardines with flour on both sides. Once the oil is hot enough, deep fry the sardines a few at a time until cooked. Season with salt on both sides.

Now that all the ingredients are ready, get a deep terracotta or metal container and start building layers. Begin with a layer of sardines, follow by a layer of the onion, then a layer of pine nuts. Repeat this process until finished. Cover and put in the fridge to set/rest for at least 48 hours. Serve cold with fresh goats’ curd or sour cream on the side. WENDY MIDDLETON A Cut Above Catering

Wendy’s Asian Baked Whole Salmon with Lemongrass and Coriander

This dish is very popular at our events - I love it because it's so easy to make, delicious and nutritious!

• 2 lemongrass stems, white part only, chopped • 1⁄2 bunch coriander, stalks and leaves • 2cm piece ginger, roughly chopped • 4 garlic cloves • 1⁄2 cup tamari/soy sauce • 1/4 cup honey • 1 side of salmon, skinless and pin boned GARNISH: • shallots, finely sliced • 1 lime or lemon • Coriander leaves

Add lemongrass, coriander, ginger and garlic to a food processor and blitz to form a paste. Add soy sauce and honey and blitz until combined. Preheat oven to 200C. Place whole fish on oven tray lined with baking paper. Pour marinade over salmon. Bake 15 minutes, until just cooked through – it may need more time depending on the size of the salmon. If using a steam oven, steam on 75C for 15 minutes. Garnish with shallots, lime slices and sprigs of coriander.

WENDY'S TOP TIPS FOR CHRISTMAS ENTERTAINING?

1. Plan ahead. There are so many things you can do the day before that will ensure you're sipping champagne with your guests and enjoying your Christmas day too. Prep your salad ingredients and make the dressing the day before. Keep everything in separate containers and then throw together on the day. 2. Have a 'hero' ingredient. Choose one quality ingredient and let it shine. For example, rather than piling multiple cheeses and dips on a platter, serve a whole wheel of a beautiful brie drizzled with honey and topped with roasted walnuts and dried figs. So simple and sure to impress. 3. Give some thought to presentation. This is a massive one for me. We eat with our eyes first, so taking a moment to add a finishing touch is a simple way of showing your guests you care. It doesn't have to be complicated - pick a flower or some sprigs of rosemary from the garden and place it on the side of the platter or on top of a cake. Our latest garnish is mini herb bouquets - they smell so divine.