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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

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A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
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Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Skate and potato terrine


You'll need

10 kipfler potatoes (about 650gm) 2 skate wings (about 2kg), skins removed 300 gm golden shallots (about 5), finely chopped 110 gm (1 cup) cornichons, finely chopped 1 cup (loosely packed) flat-leaf parsley, coarsely chopped 25 gm (¼ cup) Dijon mustard For greasing: olive oil   Garlic mayonnaise 2 egg yolks 60 ml (¼ cup) white wine vinegar 1 garlic clove, finely grated 500 ml (2 cups) olive oil   Parsley salad 1 golden shallot, thinly sliced Juice of 1 lemon, or to taste 1-2 tsp olive oil, or to taste 2 cups (loosely packed) flat-leaf parsley

Method

  • 01
  • Boil potatoes in heavily salted water until tender (12-15 minutes), drain, cool, peel, thinly slice and set aside.
  • 02
  • Fillet skate by removing the top and bottom fillets from the bone with a knife. Refrigerate fillets until required. Combine bones in a large saucepan with just enough cold water to cover, simmer over low heat until well-flavoured (30 minutes). Strain through a fine sieve into a clean pan (discard bones), then return to the simmer. Season to taste, then add skate fillets, one at a time, and poach until just opaque (2-3 minutes), set aside. Simmer poaching liquid over medium heat until reduced by half (20-30 minutes), set aside.
  • 03
  • Meanwhile, combine shallot, cornichon, parsley and mustard in a bowl, season to taste and set aside.
  • 04
  • Lightly grease a 1.5-litre terrine mould with oil, then line with plastic wrap, allowing plastic wrap to overhang. Place an even layer of skate in base of terrine, add an even layer of potato slices, slightly overlapping, season to taste, then scatter with half the shallot mixture. Add 60-80ml poaching liquid (just enough to keep wet). Repeat to fill terrine, cover with plastic wrap, weight with food cans and refrigerate until chilled and firm (6 hours-overnight). Just before serving, invert terrine onto a board, remove plastic wrap, then thickly slice.
  • 05
  • Meanwhile, for garlic mayonnaise, whisk yolks, vinegar and garlic in a bowl until yolks turn pale. While whisking continuously, gradually add oil, starting with one drop at a time, then in a thin stream until thick and emulsified. Season to taste and refrigerate until required. Makes 700ml.
  • 06
  • For parsley salad, combine shallot, lemon juice, oil and a pinch each of sea salt and freshly ground black pepper in a bowl to marinate (3-5 minutes). Add parsley and season to taste with lemon juice, oil and sea salt. Toss lightly and serve with sliced skate and potato terrine and garlic mayonnaise.
This recipe is from the June 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Full-bodied viognier blend.

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