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Flour and Stone Recipes

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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Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

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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.

Scallop tartare and sea urchin toasts


Any thinly shaved sashimi-grade fish works nicely here in place of the scallop meat.

You'll need

36 thin baguette slices (about baguette), thinly sliced For brushing: olive oil 1 garlic clove, halved 300 gm scallop meat, very thinly sliced 20 gm salted capers, rinsed and coarsely chopped 2 tbsp thinly sliced coriander 1 tsp extra-virgin olive oil, plus extra for brushing To serve: Tabasco and coriander cress   Sea urchin mayo 70 gm sea urchin roe (see note) 2 tbsp lemon juice 150 ml mild-flavoured olive oil

Method

  • 01
  • For sea urchin mayo, blend roe and lemon juice in a small food processor until combined, then with motor running add olive oil in a thin steady stream until emulsified and a thick mayonnaise forms. Season to taste and set aside.
  • 02
  • Preheat a grill to high. Brush baguette slices with olive oil and grill until toasted (1-2 minutes each side), then rub with cut garlic.
  • 03
  • Mix scallop meat, capers and coriander in a bowl, then drizzle with olive oil and season to taste with ground pepper and Tabasco.
  • 04
  • Spoon a little sea urchin mayo onto each toast, then top with scallop mixture and coriander cress and serve.

Note Sea urchin roe is available from select fishmongers. You may need to order it ahead.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Nov 2014

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