World

Dinner at sweethearts: Jimmy Barnes’ family recipes | Australian food and drink

Champagne rooster

We created this recipe after we got here house one evening from touring and discovered we didn’t have any wine to make coq au vin. We did, nonetheless, have a bottle of bubbly and a bathtub of olives within the fridge. It was a kind of fortuitous accidents that led to discovery and what, for us, has change into a much-loved common rooster dinner.

A fast be aware: brining isn’t a completely vital step if you’re cooking rooster, however, when you’ve got the time to do it, it makes all of the distinction – it each tenderises and infuses flavour.

Serves 6

‘A fortuitous accident’: Jimmy Barnes’ champagne chicken
‘A fortuitous accident’: Jimmy Barnes’ champagne rooster

For the brine
8 components water to 1 half desk salt, sufficient to fill your container
Sprint of Maggi seasoning sauce
Sprint of apple cider vinegar
Bay leaves
Peppercorns
Garlic
Recent herbs,
to style

For the rooster
1 rooster
, reduce into 8 items, brined
2 tbsp olive oil, plus extra for the roasting pan
80g butter, chopped
1 brown onion, sliced
4 garlic cloves, smashed and chopped
4 glasses champagne (and one to drink, in the event you like)
3 bay leaves
Small handful thyme sprigs
2 carrots,
thickly sliced
Small tub inexperienced Sicilian olives
Sea salt and freshly floor black pepper
Salad
, to serve

Make up the brine by stirring salt into the chilly water, in a big sufficient container to carry your meat in order that it will likely be totally submerged. Select a glass, ceramic or plastic container fairly than steel.

Add your favorite flavourings. We frequently use a splash of Maggi sauce, apple cider vinegar, bay leaves, peppercorns, garlic and recent herbs, however the one rule for what you add to the brine combine is that it’s to your style.

Add the meat, cowl and refrigerate for at least 4 hours, or as much as 24 hours.

As soon as able to cook dinner, preheat the oven to 200C (180C fan-forced).

Take away the rooster from the brine and use paper towel to pat utterly dry.

Warmth the olive oil and butter in a big heavy-based frying pan over medium-high warmth. Cook dinner the rooster in batches, pores and skin aspect down, for 5 minutes or till golden brown. Flip over and cook dinner the opposite aspect for 3 minutes. Set rooster apart.

Cut back the warmth to medium. Add the onion and cook dinner for 5 minutes, till delicate. Add the garlic and cook dinner for one more minute.

Add a glass of champagne to deglaze the underside of the pan, stirring and scraping to mix with the stuck-on bits and pan juices.

Drizzle a big baking dish with oil and sprinkle with salt.

Organize the rooster items within the dish, pores and skin aspect up. Scatter with bay leaves and thyme, and season with pepper. Pour within the liquid from the frying pan and the remaining champagne, and scatter with the carrots and olives.

Bake for half-hour, till the rooster is cooked by means of and the carrots are tender. Serve with salad.

Jimmy’s chargrilled vegetable stack

We frequently do that with simply zucchinis and capsicums – you should use yellow zucchini or the sunshine inexperienced zucchini, in the event you like. Utilizing coriander will give this extra of a Center Japanese tilt and parsley extra Mediterranean, so select which you favor. For a vegan model, substitute the fetta and labne with tahini (one tablespoon per layer).

Serves 4-6

A quick and easy veggie side with Middle Eastern and Mediterranean inspired flavours.
A fast and simple veggie aspect with Center Japanese and Mediterranean impressed flavours.

2 massive eggplants, reduce lengthways into 5mm slices
80ml olive oil
2 garlic cloves, crushed
4 zucchinis, reduce lengthways into 5mm slices
1 purple capsicum, deseeded, reduce into 1cm strips
1 inexperienced capsicum, deseeded, reduce into 1cm strips
200g labne
200g Persian feta
60g pistachio kernels, roughly chopped
Seeds from 1 pomegranate
Sea salt, to sprinkle
Chopped coriander or flat-leaf parsley, to sprinkle

For the lemon French dressing
120ml further virgin olive oil

1 tsp lemon zest, finely grated
2 tbsp lemon juice
Sea salt and freshly floor black pepper

Put together your charcoal grill or barbecue grill plate for cooking.

Lay the eggplant slices on paper towel and sprinkle with salt. Let sit for about 10 minutes, till you see bubbles of liquid showing on the flesh. Wipe off with paper towel and flip over. Repeat the salting on the second aspect. This may draw out the water and give the eggplant a much less spongy consistency when cooked.

Mix the olive oil and garlic in a small bowl. Brush over the greens and cook dinner (in batches if vital) till tender and frivolously charred.

To make the French dressing, place the oil and lemon zest and juice in a bowl. Season with salt and pepper and whisk to mix.

To assemble, layer the chargrilled greens on a platter with labne (or tahini) and a drizzle of French dressing between the layers. To complete, crumble the feta over and drizzle with the remaining French dressing. Sprinkle with herbs, pistachios and pomegranate seeds.

Plum, blueberry and walnut tart

A chef pal advised including walnuts to my plum tart. A layer of them scattered underneath the plums soaks up a few of the juices and provides a stunning crunch.

Serves 8

Use your seasonal fruit in this plum, blueberry and walnut tart
Use your seasonal fruit on this plum, blueberry and walnut tart

40g walnuts, very finely chopped
8–12 combined plums, halved or quartered, seeds eliminated
190g blueberries
Icing sugar
, to mud
Runny custard, cream and/or ice-cream, to serve

For the pastry
180g unsalted butter
80g plain flour
Pinch of salt
50ml water
combined with a small squeeze of lemon juice

To make the pastry, take the butter out of the fridge and let it soften slightly, then reduce into 2cm cubes.

Place the butter right into a mixing bowl and add the flour and a pinch of salt. Use your fingertips to rub in, till evenly mixed.

Add the water combination slightly at a time and combine together with your fingers, bringing the floury flakes collectively right into a ball. You might not want all of the water, or it’s possible you’ll want a drop extra.

Press the ball right into a flat disc, wrap in plastic wrap and refrigerate for half-hour. Take away from the fridge and go away to melt for about 20 minutes. In the meantime, preheat the oven to 180C (160C fan-forced).

Jimmy Barnes' cookbook cover

Roll out the pastry on a frivolously floured floor to suit a 23cm (base measurement) loose-bottom flan tin. Press into the tin and trim off any extra. Sprinkle the bottom evenly with the walnuts.

Organize the plums over the pastry base, reduce aspect up. Scatter the blueberries over and mud with icing sugar.

Bake for 20 minutes or till the pastry is golden. Serve heat or at room temperature, with runny custard, cream and/or ice-cream.

  • That is an edited extract from Where the River Bends by Jane and Jimmy Barnes, revealed by HarperCollins Australia (RRP$49.99)

Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button