PANTONE 706 CCOOKERY29.5mmIn Eat at the Bar, Matt McConnell and Jo Gamvros share their love of Europe’s bar dining culture through incredible, vibrant recipes from tapas to mezethes. Retracing their travels through Italy, Spain, Portugal and Greece, they explore the amazing flavours and relaxed hospitality that inspired them to embrace and redefine bar dining culture in Melbourne. From clifftop restaurants overlooking the Bay of Naples, to family-run bars in back alleys of Seville, seafood specialists on the Portuguese coast and the incredible, bustling markets of Athens, Matt and Jo leave no snack uneaten, no market unexplored, no hidden bar undiscovered, and no recipe unwritten.RECIPES INSPIRED BY TRAVELS IN SPAIN, PORTUGAL, ITALY & BEYONDRECIPES INSPIRED BY TRAVELS IN SPAIN, PORTUGAL, ITALY & BEYONDMATT McCONNELL with Jo GamvrosMATT McCONNELLwith Jo GamvrosEatAtTheBar CVR SI.indd 12/7/18 11:10 amStuffed CalamariWe played around with this recipe in Samos because we had plenty of access to fresh calamari and there was usually leftover bread lying around. This has jamón through it though, on the island, we were doing it with bread and currants and lots of olive oil. You can put anything in it. Nuts are great, fruit is great, but the jamón is really interesting because it doesn’t take the full brunt of the heat so doesn’t overcook and it adds a beautiful jamón perfume to the dish.4 medium-sized whole calamari (no longer than 20 cm/8 in)lemon wedges, to serveSTUFFING200 g (7 oz) torn stale sourdough bread1 garlic clove, sliced40 g (1½ oz/¼ cup) chopped jamón serrano2 tablespoons chopped flat-leaf (Italian) parsleygrated zest and juice of 1 lemon2 tablespoons extra-virgin olive oil, plus extra for drizzlingsalt and freshly ground black pepper[ SERVES 8 ]Clean the calamari by removing the wings and tentacles. Turn the tube inside out and remove any innards, then set aside.For the stuffing, chop the calamari wings and tentacles and combine in a bowl with the remaining ingredients. Carefully fill each calamari tube and close with a toothpick.Heat a barbecue chargrill plate or chargrill pan over a high heat. Grill the calamari for about 3 minutes each side, then slice and serve with lemon wedges and a drizzle of olive oil.108EAT AT THE BAREatAtTheBar_03_Seafood_HG_92-129_HG SI.indd 10813/06/2018 11:48 AMEat at The Bar 065-112 18-06-27 TEXT BLACKBlackYellowMagentaCyan q44 EatAtTheBar_03_Seafood_HG_92-129_HG SI.indd 10913/06/2018 11:48 AMApple, Pistachio & Queso FrescoWe went to a market in Tavira in Portugal and found these little house-made wheels of fresh sheep and goat’s cheese, basically like a pressed ricotta. We ate the cheese with apple on a picnic one day under a tree in 40°C heat.200 g (7 oz) queso fresco or fresh ricottasalt and freshly ground black pepper1 sweet apple, finely sliced and tossed in lemon juice40 g (1½ oz/½ cup) purslane leaves (see Note)30 g (1 oz/¼ cup) yellow inner celery leaves2 tablespoons roasted pistachio nuts, crushedpinch of sumac1 tablespoon verjuice2 tablespoons olive oil[ SERVES 6 ]Spoon the queso fresco into rough balls and place on a serving dish. Season well with salt and pepper. Arrange the apple slices over the cheese.Scatter over the purslane and celery leaves, then top with the pistachios and sumac. Dress with the verjuice and olive oil.Note Purslane is a weed-like leaf similar to a succulent that is available during the hotter months. You’ll find it at good providores or farmers’ markets. If you can’t get hold of any, substitute it with snow pea (mangetout) shoots.72EAT AT THE BAREatAtTheBar_02_Vegetables__66-91_ SI.indd 7225/6/18 9:57 amEat at The Bar 065-112 18-06-27 TEXT BLACKBlackYellowMagentaCyan q8 EatAtTheBar_02_Vegetables_HG_66-91_HG SI.indd 7313/06/2018 10:03 AMOlive Oil Cake, Yoghurt SorbetThis recipe is based on a cake we had in Naples with the family. We love the mix of olive oil and lemon to create this very simple torte.cooking spray, for greasing10 free-range eggs, separatedgrated zest and juice of 2 lemons345 g (12 oz/1½ cups) caster (superfine) sugar375 ml (12½ fl oz/1½ cups) olive oil300 g (10½ oz/2 cups) plain (all-purpose) flour, siftedpinch of salt250 g (9 oz/12⁄3 cups) strawberries, finely sliced, to serve60 ml (2 fl oz/¼ cup) Sugar Syrup, to serve (page 176)YOGHURT SORBET250 g (9 oz/1 cup) natural-set yoghurt250 ml (8½ fl oz/1 cup) thickened cream150 g (5½ oz) caster (superfine) sugar[ MAKES 1 LARGE OR 10 SMALL CAKES ]Preheat the oven to 180°C (350°F). Spray a 25 cm (10 in) springform cake tin with cooking spray. Or, if you’re making 10 small cakes, use a muffin tin with 7-cm (2¾-in) diameter holes. Beat the egg yolks, zest and sugar in a large bowl until thick and pale. Add the lemon juice and continue beating. Slowly add the olive oil and beat until combined (the mixture may appear separated). Using a wooden spoon, gently stir in the flour (do not beat) until just combined.In another large bowl, whisk the egg whites with the salt until soft peaks form. Gently fold one-third of the whites into the yolk mixture to lighten, then fold in the remaining whites gently but thoroughly.Pour the cake mixture into the tin and bake for 30 minutes for a large cake and 20 minutes for smaller cakes, until puffed and golden. The cake is ready when a skewer inserted in the middle comes out clean.While the cake is baking, prepare the yoghurt sorbet. Whisk together the yoghurt, cream and sugar until combined. Place in an ice-cream maker and churn according to the manufacturer’s instructions. Freeze the sorbet for up to 1 week, but no longer, otherwise it will become too hard.To serve, mix the strawberries and sugar syrup in a bowl, then arrange on top of the cake. Drizzle with a little extra syrup and serve with a dollop of yoghurt sorbet.180EAT AT THE BAREatAtTheBar_06_Dulce_HG_174-195_HG SI.indd 18013/06/2018 3:24 PMEat at The Bar 145-192 18-06-27 TEXT BLACKBlackYellowMagentaCyan s36 EatAtTheBar_06_Dulce_HG_174-195_HG SI.indd 18113/06/2018 3:24 PMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >