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

How to grow rocket
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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
16.02.2017

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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.

Silverbeet and feta kibbeh with kasundi


"I've been on the hunt for a really good kibbeh recipe and recently I discovered a great version at Hobart's Berta. Please can you print their recipe for me?"
Salma Campbell, Annandale, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

300 gm floury potatoes (such as sebago) 100 gm coarse burghul, soaked in cold water for 5 minutes and squeezed dry 30 gm plain flour ¼ tsp each ground allspice, ground cinnamon, ground cumin and ground coriander For deep-frying: vegetable oil For serving: lemon wedges   Kasundi 1 tbsp olive oil 1 Spanish onion, finely chopped 1 garlic clove, finely chopped ½ long red chilli, finely chopped 1 tsp each cumin and smoked paprika 700 gm tomato passata Pinch of caster sugar 1 cup (loosely packed) coarsely chopped coriander   Kibbeh filling 2 tbsp olive oil 1 onion, finely diced 1 garlic clove, finely sliced 300 gm silverbeet leaves, coarsely chopped 35 gm (¼ cup) pine nuts, toasted ¼ tsp each allspice and ground cumin 100 gm Persian feta   Cucumber salad 2 Lebanese cucumbers, shaved lengthways on a mandolin 1 cup (loosely-packed) coriander leaves ¼ bunch baby parsley leaves 1 long red chilli, finely sliced 6 heirloom radishes, thinly sliced on a mandolin 150 gm (about 8) heirloom tomatoes, halved

Method

  • 01
  • For kasundi, heat olive oil in a small saucepan over medium heat and cook onion, garlic and chilli until soft (8 minutes), then add spices and cook for a further 2 minutes. Add passata and sugar and stir occasionally until thickened (15-17 minutes), then season to taste, add coriander, stir to combine and keep warm.
  • 02
  • Preheat oven to 120C. Cover potatoes with cold salted water in a saucepan over medium-high heat and boil until tender (45 minutes). Drain and peel, then dry for 10 minutes in oven. Pass through a potato ricer or push through a coarse sieve, then add burghul, flour and spices, season with a ¼ tsp of salt and ground black pepper, mix well to combine and set aside.
  • 03
  • For kibbeh filling, heat olive oil in a saucepan over low heat, add onion and garlic, and cook until tender and golden (10-12 minutes). Increase heat to medium, add silverbeet with 60ml water and cook until leaves are wilted (3 minutes). Spread silverbeet mixture on a tray to cool completely, then combine with pine nuts, spices and feta in a bowl, season to taste and set aside until required.
  • 04
  • Take a 40gm ball of potato mixture and flatten on a sheet of baking paper to a 4mm-thick disc about 12cm in diameter and place a 45gm ball of filling in the centre and shape dough around filling to form a seamless oval. Repeat with remaining potato mixture and filling. Heat vegetable oil in a deep saucepan to 180C and fry kibbeh in batches (be careful, hot oil will spit) until golden and crisp (4-5 minutes). Drain on paper towels and season to taste with sea salt.
  • 05
  • For cucumber salad, combine ingredients in a bowl and serve with silverbeet and feta kibbeh, warm kasundi and a wedge of lemon.

Note At Berta these kibbeh are served with a herb yoghurt.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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