Scallops with cauliflower purée, fino and gremolata

There’s been quite a bit of talk recently (like, three weeks ago when I started writing this post!) about the television event that is Masterchef and how it might be changing the way Australians are cooking at home. I’ve joked with friends about the new collective silence that can now be observed on the suburban streets of Melbourne at around 7pm, as families sit around waiting for their lamb roast to ‘rest’. This isn’t a bad thing: in fact, it is quite wonderful.


On a personal level, three important things have happened since I’ve become hooked on the program: 1) I have started to shop differently (and less expensively) at the markets: rather than buying everything I could possibly feel like eating in a week, I buy a couple of things that look wonderful, fresh and inspirational and think hard about how to showcase their quality; 2) I don’t worry as much about how things might (not) work out. I just go for it and if the worst thing that happens is the steak is medium and not medium-rare, I know that the heavens won’t fall and that it happens even to experienced cooks and chefs; 3) I have developed an intellectual crush on a giant Englishman who wears skinny white pants and a cravat every day.


This scallop entrée is something I made up the other day when scallops looked incredible at the market and I’d promised myself I’d use the cauliflower that was about to go limp in the fridge. They looked so impressive and are an easy starter for when you have people round. The little babies are seared in browned butter until just done and are then finished with a splash of Spanish fino sherry that mixes with the butter to become a sweet, rich sauce. They sit on the shell upon a pillow of velvety cauliflower purée and are finished with a sprinkle of finely chopped parsley, lemon rind and garlic. A bit of a Spanish/Italian hybrid – I realise – but it was delicious. It looked liked something from Masterchef and reminded me that sometimes the best dishes are the ones you discover without a recipe. So in the spirit of this, I am giving only a simple description of how this came about, instead of a detailed recipe.

Some notes: If you can't get fresh scallops on the shell, just get loose ones and serve a few on a nice plate on top of the purée. The fresh ones are sweeter! I like mine with roe attached but you could get the ones without. Spanish fino is a dry sherry, very much unlike what your grandmother used to drink of an evening. It is well worth seeking out! You can read more about it here.

1. For the cauliflower purée, make a velouté soup kind of a thing. Melt a nice knob of butter and stir in a tablespoon or so of flour, mixing to make a roux. When it looks ready (be careful not to burn!), add enough warm vegetable stock to cook a third or a half cauliflower cut into pieces. You don’t want a thick sauce to cook the vegetable in, just something with a bit of body that will make a nice smooth purée. When the cauliflower is tender, whiz the whole lot up in a blender or food processor until velvety and smooth. Season to taste and keep warm.

2. For the gremolata, finely, finely chop some fresh parsley, lemon rind and a garlic clove. The idea is for this to be delicate on the scallop – so no chunks of garlic! Set aside.

3. For scallops, melt another little knob of butter on medium heat in a pan. Season the scallops carefully with salt and pepper on each side. When the pan looks nice and hot, pop the scallops in and be prepared to start turning! They don’t take very long – only 30 seconds or so on each side. When done, transfer to a plate and tent with foil to keep warm. Return the pan to the heat and add a good glug of fino sherry – it should bubble up and smell amazing. Swirl the pan to amalgamate, or stir with a wooden spoon. – there won’t be heaps of sauce, but just enough to drizzle over the scallops. To serve top cauliflower purée with scallops and spoon over the juices in the pan. Sprinkle the tops scantly with gremolata. Time’s up! But you’re plated and done.

Beetroot & Goat Cheese Risotto

It's been so long since I posted that I wish I had something more spectacular to offer than this risotto. Because it was nice - and actually very much what I felt like eating at the time - but not mind-blowing. Especially seeing as I was watching Masterchef while stirring and they were teaching the contestants how to smoke beetroot. Suddenly this felt a bit average.


But it did look very pretty. And it was very comforting thing to eat on a cold evening, away from home. And you can even make it in a severely handicapped beach-house kitchen. You can find the recipe for it here. I won't copy it out for you, because I hardly changed a thing. Except I'd recommend replacing the tinned beetroot with fresh cooked, of course (peel and cut into bite sized pieces and cook until tender in a little water and a splash of balsamic vinegar). And I was without walnuts, but I think they would have been good.

Because there's such a small amount of red wine in this, I'd recommend buying a better bottle and enjoying (some of) the rest with dinner. It ain't smoked beetroot with feta blini, but then again, this ain't Masterchef.

If you're looking for other ideas for that leftover goat cheese, try this cool food and cooking resource Foodista. Super-useful!

Cure for Sunday afternoon Autumn melancholy: Pear and Hazelnut Torta

Autumn Sunday mornings in Melbourne often begin a bit like the opening credits of Douglas Sirk’s 1955 film, All That Heaven Allows, I think. All red and yellow leaves and a gentle wind that stirs them like a warning for what lies ahead. Soft light makes everything glow like Technicolour and the whole scene is so lovely, that if you look for too long your chest begins to feel heavy with the weight of doomed romance or winter’s coming. What you need then, is something to eat that celebrates Autumn. Something wholesome and golden that reminds you how good the present moment can be.


Something with pears, perhaps? This little cure for Autumn melancholy is made from a recipe in this month’s delicious. magazine that I bookmarked right away. And it is everything I wanted it to be on that sort of a Sunday afternoon; it is a toothsome and nutty tart with hits of fragrant roasted pear scattered about on top. Something magic happens to it in the oven and the batter separates into a spongy, cake-like layer on the bottom and a chewy frangipane-like top layer. It comes out looking as if you’ve done something fancy – or time consuming, at the very least. It is shallow and not too sweet and would be delicious with a dollop of mascarpone, although I loved it warm on it’s own with coffee. A piece of this and a bit of Nina Simone on the stereo will sweeten your Autumn Sunday afternoon.



Pear and hazelnut torta
Serves 6

Note: to toast and remove skins from hazelnuts, place on an oven tray and roast for around 10 minutes or until they smell good and toasty. Be careful though – they burn real quick! While hot, put into a clean tea towel and rub vigorously until skins have been removed.

100g toasted hazelnuts with skins removed
½ cup (110g) caster sugar, plus 2 tsp extra to top
1/3 cup (50g) plain flour
½ tsp baking powder
pinch of salt
2 eggs
¼ cup (60ml) milk
1 tsp vanilla extract
80g unsalted butter, melted & cooled
20g extra butter, chilled and chopped
2 ripe but firm pears
icing sugar, to dust

Preheat oven to 170°C (or 190° in my slow old thing). Grease a 26sm round tart pan or quiche dish.

Place hazelnuts, caster sugar and 1 tablespoon of flour in food processor and whiz until the nuts are ground. Stop before they become too fine and form a paste. Tip this mixture into a large bowl. Sift in remaining flour, baking powder and salt. Whisk until thoroughly combined.

In a separate bowl, whisk eggs until slightly frothy, then add milk, vanilla and cooled butter, whisking to combine. Pour this into the dry ingredients and stir with a rubber spatula until well combined. The mixture might be runnier than what you’d expect of a regular cake batter. Scrape this into your prepared pan.

Peel, quarter and core pears then cut each quarter into 3 or 4 thin slices. If you’re neat and fussy, fan these by pressing gently on the quarter and transfer with a palette knife to the top of the batter. If you’re like me (lazy), do the best you can using only your fingers until it looks a bit like the picture. Repeat for both pears. Sprinkle top of the torta with extra caster sugar, concentrating on the pear fans and finally, dot fruit with chilled chopped butter.

Bake for 25 – 30 minutes, or until tart is golden and has puffed slightly (mine took 5 minutes longer even). Transfer to a wire rack and sift over a good layer of icing sugar. Allow to cool to warm then add another finer layer of icing sugar. Serve warm with cream or marscapone or at room temperature with coffee.