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previous: Less Is More: Kamini Pather's Approach To Food And Style
next: Meet The Maker: Ireland's Baird McNutt
previous: Less Is More: Kamini Pather's Approach To Food And Style
next: A Day Spent Poolside With Justine Ilarda And Her Three Daughters

Living

Made To Share: Easy Recipes For A Weekend Away

7 Nov 2018

By Country Road

Above: theo timber large round platter, tia salad servers, wren salad bowl and fini large salad bowl.

South Indian Mussel Pot

Serves 6

Ingredients

1 white onion, cubed
1 red chilli
2 cloves garlic, crushed
1 piece tumeric root, grated
1 can coconut cream
1 tbsp Indian spice rub
1kg mussels
1 handful coriander leaf
1 tbsp fish stock

Method

Heat the aromatics in a big pot.

Add the mussels with fish stock and cook until opened. Add coconut cream and extra hot water.

To serve: sprinkle with coriander.

Above: theo timber large round platter, fini dinner plate, tia salad servers, theo timber salad bowl and cr logo tea towel.

Aubergine Burgers On Charcoal Buns With Soy-Glazed Green Bean Fries

Serves 2

Ingredients

2 3cm-thick slices of aubergine
1 tsp blonde miso with 1 tsp of water to thin the paste down
1 baby pak choi, sliced in half
2 tbsp kewpie mayonnaise
2 slices fiora di latte
2 charcoal burger buns
1 tbsp sesame oil
20 green beans
1 clove garlic, sliced
1 tsp soy sauce, to taste
Honey, to taste

Method

Turn on the grill function in your oven.

Apply the miso to the aubergine slices. Heat the sesame oil in a frying pan until medium hot. Place the aubergine onto the hot pan and allow to caramelise on both sides.

Cut the burger buns in half, toast in a frying pan and set aside. Slice the pak choi in half. Place the flat side into a hot pan with a splash of sesame oil, allow to char slightly. The top of the pak choi should be softened.

Place the rounds of aubergine onto an oven proof tray, then place the cheese on top and grill until the cheese is bubbly and melted.

In the same frying pan, heat a splash more sesame seed oil. Toss the green beans through until half cooked. Add the garlic and allow to soften but not brown. Add the soy sauce and the honey.

To serve: arrange the bottom piece of the charcoal bun on a plate. Top with kewpie mayo and the aubergine patty. Serve with green beans and more mayo, if desired.

Above: theo timber large round platter, with hibiscus print playsuit and emily cuff.

shop the story

Hibiscus Print Playsuit

Hibiscus Print Playsuit

AUD $39.95

previous: Less Is More: Kamini Pather's Approach To Food And Style

next: Meet The Maker: Ireland's Baird McNutt

previous: Less Is More: Kamini Pather's Approach To Food And Style

next: A Day Spent Poolside With Justine Ilarda And Her Three Daughters
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