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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.

How to grow rocket
20.02.2017

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
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

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.

Butter lettuce and dandelion salad with hot bacon dressing


"Butter lettuce is the easiest lettuce to grow," says Llewellyn. "The leaves are beautifully soft and tender, just begging to be coated with a slick of warm bacon fat." This recipe makes a lot of dressing. We suggest you quarter the ingredients.

You'll need

1 butter lettuce, core removed, leaves separated 150 gm (1 bunch) dandelion greens, leaves separated, stems trimmed (see note) 50 gm (1 bunch) sorrel, small leaves only, stems trimmed 10 watercress sprigs   Hot bacon dressing 60 gm pork fat (see note) 150 gm smoked bacon, diced 6 garlic cloves, crushed 2 tsp chilli flakes 1 fresh bay leaf 4 golden shallots, thinly sliced 250 ml (1 cup) Champagne vinegar 2 tsp caster sugar 500 ml (2 cups) pouring cream 4 thyme sprigs Finely grated rind and juice of 1 lemon

Method

  • 01
  • For bacon dressing, heat pork fat in a saucepan over medium-high heat until smoking. Add bacon and cook until half crisp, darker in colour and the fat has released into the pan (about 5 minutes). Add garlic, chilli flakes and bay leaf and toast until the mixture smells really fragrant and the garlic starts to turn golden brown (about 3 minutes). Add shallot and cook until translucent (about 4 minutes). Stir in vinegar and sugar and cook for 4-5 minutes over medium heat, scraping the base of the pan to release anything that’s stuck. Season generously with sea salt and freshly ground black pepper. Add cream and bring to the boil, then remove from heat. Add thyme, steep for 15 minutes, then discard thyme.
  • 02
  • Meanwhile, wash and thoroughly dry all the greens and combine in a mixing bowl.
  • 03
  • Add lemon rind and juice to the dressing. Ladle the hot bacon dressing over the salad. The greens will slightly wilt and the dressing will coat all the leaves. Haphazardly arrange the salad on a serving platter and enjoy straight away.

Note You'll need to order dandelion greens from a greengrocer, or substitute chicory or another bitter leaf. For pork fat, preheat oven to 170C. Put the fat in a roasting pan and roast for about 1 hour. Transfer to a large stockpot and add 5 litres water. Bring to the boil, then cook, uncovered, over medium-high heat for about 30 minutes, until the water has evaporated. Reduce the heat to medium-low. Using a metal spatula, scrape the fat off the bottom of the pot; the fat will remain a liquid throughout the process. Turn off the heat and leave the fat to cool for about 15 minutes. Strain through a fine mesh strainer to remove any impurities. Makes about 250gm pork fat. This recipe is from Fried Chicken & Friends ($49.99, hbk) by Gregory Llewellyn and Naomi Hart, published by Murdoch Books and has been reproduced with minor GT style changes.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2015

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