To celebrate 30 years of Country Road home, we teamed up with chef Matt Moran, to create three bespoke recipes. Here is his fail-safe menu for summer entertaining. Bon appetit!
BEETROOT-CURED OCEAN TROUT WITH PICKLED BEETS
1 side ocean trout (approximately 1.2 kg), scaled and pin-boned
1 bunch golden beets, well washed and trimmed
1 bunch target beets, well washed and trimmed
1 bunch baby red beets, well washed and trimmed
1¼ tablespoons olive oil
¼ teaspoon xanthan gum (available from health food shops and some delicatessens)
1 small handful frisee (curly endive)
1 small handful beetroot leaves
Extra virgin olive oil, for drizzling
Sea salt and black pepper
1 large beetroot, peeled and grated
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
½ bunch flat-leaf parsley, leaves picked
½ bunch basil, leaves picked
½ bunch coriander, leaves picked
1 bunch dill
150g salt flakes
2tbps black peppercorns
600 ml rice wine vinegar
125 g caster sugar
2 tbsp table salt
1 tbsp yellow mustard seeds
10 black peppercorns
1 × 2 cm piece ginger, chopped
1 large red chilli, halved lengthways
1 Serrano chilli, halved lengthways
1 clove garlic, sliced
To make the curing mix, place all the ingredients in a small food processor and blitz until well combined.
Place the ocean trout, skin-side down, on a piece of plastic film large enough to enclose the fish. Spread the curing mix all over the flesh-side of the fish, then wrap tightly in the plastic film, and wrap in a few more layers of plastic film to ensure it is tightly sealed. Place on a tray in the fridge to cure for 36 hours.
To make the pickling liquid, place all the ingredients in a large saucepan along with 1 litre water and bring to the boil. Reduce the heat to low and simmer for 30 minutes to allow the flavours to infuse, then set aside to cool.
Place the golden and target beets in a saucepan and the baby beets in a separate saucepan (so they don’t stain each other). Pour enough pickling liquid into each saucepan to cover the beets, transfer to the stove and bring to the boil over high heat. Reduce the heat to medium and simmer for about 5–7 minutes or until the beets are soft but still have some firmness – you don’t want them to be overcooked. Remove from the heat and allow the beets to cool in the liquid, then peel off the skins.
Place the peeled beets in three 1 litre sterilised jars and pour over enough pickling liquid to cover, then seal and store in the fridge until ready to use. Reserve any unused pickling liquid in the fridge for another use.
Unwrap the fish and rinse under cold water until completely clean. Pat dry with paper towel, then rub the flesh with olive oil. Wrap in a fresh layer of plastic film and refrigerate until ready to use.
Transfer about 100 ml of pickling liquid from the beets into a bowl and sprinkle in the xanthan gum. Whisk to combine, then set aside for 10–15 minutes to allow the mixture to thicken. Whisk again until you have a smooth sauce.
To serve, slice the fish thinly, trim off the skin and arrange on a plate with the salad leaves and some sliced or whole pickled beets. Dress with a few drops of sauce and some extra virgin olive oil and finish with a scattering of sea salt.
POACHED CHICKEN IN MASTER STOCK
1 x 1.8kg free-range chicken
2 bunches baby bok choy, halved
2 cups jasmine rice
Master Stock Ingredients
1.6 litres chicken stock
330 ml light soy sauce
200 ml rice wine vinegar
200 g castor sugar
60 ml sherry vinegar
5cm knob ginger, roughly chopped
3 cinnamon quills
3 pieces dried mandarin peel (see note)
2 small red chillis, cut in half
2 star anise
1 bunch coriander, roots only (washed well)
4 spring onions, finely chopped
1 tbsp finely chopped ginger
½ clove garlic, finely chopped
20 ml peanut oil
20 ml rice wine vinegar
2 tps sea salt
Freshly ground black pepper
To make the spring onion sauce, combine all the ingredients in a bowl and stand for the flavours to develop while you prepare the chicken.
To prepare the master stock, place all the ingredients in a stock pot and simmer for 20 minutes, then bring to the boil.
Add the chicken to the master stock, reduce heat and simmer for a further 5 minutes. Turn off heat, cover with a lid and stand for 1½ hours for the chicken to cook through.
When ready to serve, blanch the bok choy in a saucepan of salted, boiling water for 30 seconds, drain then refresh in iced water and drain well once again.
Drain the chicken from the master stock and cut the chicken into pieces and serve with the bok choy, the spring onion sauce and some steamed jasmine rice.
Note: dried mandarin peel is available from Chinese grocers, but if it’s unavailable, add a few pieces of fresh mandarin or orange peel instead.
RHUBARB AND STRAWBERRY CRUMBLE
1 bunch rhubarb, trimmed, cut into 3cm pieces
500 g strawberries, hulled
Finely grated zest of 1 lemon
295g caster sugar
200g unsalted butter, softened
250g plain flour
60g rolled oats
Double cream swirled with honey, to serve
Preheat oven to 180°C. Place rhubarb, strawberries, lemon zest and 150g sugar in a saucepan over medium heat and cook for 10 minutes or until rhubarb starts to soften and collapse. Remove from heat and set aside.
To make the crumble, place butter, flour, oats and remaining 100g sugar in a bowl. Using your hands, mix together to form a rustic, chunky crumble.
Transfer rhubarb mixture to a baking dish set over a baking tray to catch any cooking juices. Top with crumble, then bake for 20 minutes. Increase oven to 200°C and bake for a further 20 minutes or until golden, crunchy and bubbling.
Serve the crumble hot with spoonfuls of honeyed double cream.