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Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

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Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Taramasalata toast


Serves 4 as part of a Greek seafood mezedes plate.

You'll need

75 gm bottarga, skinned and finely chopped (see note) 100 gm (about 3 slices) white bread, crusts removed, soaked in water for 10-15 minutes, drained and squeezed 1 onion, finely grated lemons (juice only) 160 ml (2/3 cup) extra-virgin olive oil 8 thin slices sourdough bread, toasted, to serve 8 thin slices bottarga, to serve

Method

  • 01
  • Place bottarga in a mortar and, using a pestle, pound to a smooth paste. Combine bottarga, bread, onion and lemon juice in a food processor and process until smooth. While motor is running, gradually add oil and process until combined. Season to taste with sea salt and freshly ground black pepper, transfer to a bowl, cover and refrigerate until required.
  • 02
  • To serve, spread toast generously with taramasalata and top with a slice of bottarga.

Note Bottarga (smoked grey mullet roe) was originally used in taramasalata until it became too costly. It's available from select fishmongers. Use smoked cod roe if bottarga is unavailable.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2006

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