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Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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Grilled red onion salad with hazelnut aillade


Onion, often relegated to mere burger garnish, is a star ingredient in this dish, which is great served with grilled fish or chicken. Aillade is a thick sauce of puréed garlic and pounded walnuts. This version uses hazelnuts but you can substitute any nut you wish.

You'll need

4 Spanish onions, cut widthways into 1.5cm-thick slices 1 tbsp extra-virgin olive oil, for brushing 1 cup (loosely packed) flat-leaf parsley, coarsely chopped ¼ cup (loosely packed) oregano leaves 1 tbsp thyme leaves   Hazelnut aillade 45 gm (¼ cup) hazelnuts 1 garlic clove 60 ml (¼ cup) extra-virgin olive oil 1 orange, zested rind only

Method

  • 01
  • For hazelnut aillade, preheat oven to 180C. Roast hazelnuts in a single layer on a baking tray until golden and fragrant (5-7 minutes), cool, rub with a tea towel to remove skins, set aside. Meanwhile, pound garlic in a mortar and pestle to a fine paste, then transfer to a small bowl. Pound hazelnuts in a mortar and pestle until fine, then stir in garlic paste, olive oil and orange rind. Season to taste.
  • 02
  • Preheat a char-grill or barbecue to medium heat. Brush onion slices with oil and grill, turning once, until tender (8 minutes each side). While warm, combine in a bowl with herbs, season to taste. Serve drizzled with aillade.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Dry rosé.

Featured in

Nov 2009

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