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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.

Bodega's morcilla and scallops with braised cabbage, tahini sandwich and pickled cauliflower


"A classic combo and classic Bodega dish," say Abrahanowicz and Milgate. "We used to call this dish the savoury Viennetta." 

You'll need

¼ small cabbage (about 300gm), leaves separated, ribs removed 1 tbsp olive oil, plus extra for drizzling 1 garlic clove, finely chopped 50 gm butter, diced Cottonseed oil, for deep-frying 1 sheet brik pastry (see note) 75 gm finely grated cauliflower 1 tbsp liquid from a jar of pickled ginger 1 tsp fish sauce, plus extra for seasoning 1 tbsp finely chopped chives 1 tsp finely chopped coriander 1 spring onion, thinly sliced 1 morcilla sausage (about 150gm), sliced (see note) 8 large scallops   Tahini mayonnaise 100 gm mayonnaise 2 tbsp hulled tahini 1 tbsp thick natural yoghurt

Method

  • 01
  • For tahini mayonnaise, mix ingredients in a bowl to combine, season to taste and transfer to a piping bag with a 5mm plain nozzle.
  • 02
  • Heat a large saucepan over high heat, add cabbage and toss occasionally until lightly coloured (1-2 minutes). Add olive oil, garlic and a splash of water, season to taste and cover with a lid. Reduce heat to medium and steam, stirring occasionally, until just tender (3-5 minutes). Stir butter through cabbage and set aside.
  • 03
  • Heat oil in a saucepan to 160C. Cut pastry into four 4cm x 14cm rectangles and deep-fry one at a time until crisp and golden (1-2 minutes). Drain on paper towels.
  • 04
  • Combine cauliflower, pickled ginger liquid, fish sauce, chives, coriander and spring onion in a bowl and season to taste.
  • 05
  • Preheat oven to 200C. Place morcilla on a baking tray lined with baking paper and bake to warm through (2-3 minutes). Heat a frying pan over medium-high heat. Drizzle scallops with a little olive oil and pan-fry until golden brown (1-2 minutes), then turn and cook for 30 seconds and remove from pan.
  • 06
  • Place 4 scallops in a row on two serving plates and top each with a piece of morcilla. Spoon some cabbage around it and season with a couple of drops of fish sauce. Pipe tahini mayonnaise onto 2 brik pastry rectangles, sandwich with remaining rectangles and place each on top of morcilla. Top with cauliflower mixture and serve.

Brik pastry is available from Middle Eastern grocers. Morcilla is available from Spanish butchers and select delicatessens. 


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Torrontés

Featured in

Jul 2016

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