P E T E R G I L M O R EWorld’s Great, Rare and Almost Forgotten Vegetables FROM THE EARTHFROM THE EARTHWorld’s Great, Rare and Almost Forgotten VegetablesPETER GILMOREFROM THE EARTH CELEBRATES THE DIVERSE WOR LD OF HEIR LOOM VEGETABLES.Peter Gilmore, one of Australia’s most acclaimed chefs, takes you on a journey into the world of unique and almost forgotten vegetables. Each vegetable features at the heart of a recipe, and is further explored through a detailed profile and stunning photographs by Brett Stevens. The book looks at chef Gilmore’s decade-long passion for growing vegetables, and how it has informed and inspired his craft. Also featured are four dedicated, like-minded growers he collaborates with. They share their knowledge and their passion for producing vegetables with a focus on flavour and sustainability. From the Earth is an embodiment of this passion, illuminating the world of vegetables from seed to plate.spine 30 mm 244 mm 244 mm 326 mm 17 mm 17 mm COOKERYFTE_Cover_TO-SEP_SI.indd 128/6/18 12:09 pmFROM THE EARTH18KYOTO R ED CAR ROT SA LAD WITH SHEEP’S MILK FETA, SMOK ED A L MON DS, SHER RY CAR A MEL SER VES 8I developed this deceptively simple dish for the Cured & Cultured bar at Bennelong restaurant, where it has remained on the menu since the opening. The combination of flavours and textures in this salad is simply delicious. We intensify the flavour of the carrots by first cooking them in carrot juice and then slow roasting, while the contrast of the salty, creamy feta, crunchy smoked almonds and sherry caramel take things way beyond expectations. NOTE: This recipe makes more sherry caramel than you need, but it stores well in the refrigerator; use it to dress a range of salads or drizzle it over sliced ripe tomatoes. SLOW-COOKED CARROTS 8 medium-sized Kyoto Red carrots, peeled1–1.5 litres (34–51 fl oz/4–6 cups) fresh carrot juice extra-virgin olive oilsea saltcaster (superfine) sugarPlace the carrots in a vacuum-seal bag with 1 litre (34 fl oz/4 cups) of the carrot juice. Seal the bag, removing all the air, and cook in a steamer at 90°C (195°F) for 15 minutes, then leave the carrots to cool in the bag. Alternatively, bring 1.5 litres (51 fl oz/6 cups) carrot juice to a simmer in a saucepan, add the carrots and blanch for 10 minutes, then leave to cool in the liquid. Preheat the oven to 200°C (400°F). Place the carrots on a wire rack, drizzle with a little olive oil and sprinkle over a little salt and sugar, then transfer to the oven and roast for 10 minutes. Remove and leave to cool to room temperature, then chop into 2 cm (¾ in) chunks on the diagonal. Set aside until needed. SHERRY CARAMEL 375 ml (12½ fl oz/1½ cups) oloroso sherry150 g (5½ oz/2⁄3 cup) caster (superfine) sugar150 ml (5 fl oz) sherry vinegarCombine 300 ml (10 fl oz) of the sherry with the sugar in a heavy-based saucepan and stir to dissolve. Heat until the mixture reaches 160°C (320°F) or a light caramel forms. Add the remaining 75 ml (2½ fl oz) sherry – being careful, as hot caramel will spit – then remove from the heat and stir well. Leave to cool to room temperature, then whisk in the sherry vinegar, transfer to an airtight container and set aside in the refrigerator until needed. CARROT PURÉE 75 g (2¾ oz) unsalted butter60 g (2 oz) shallots, finely diced300 g (10½ oz) carrots, chopped300 ml (10 fl oz) fresh carrot juicewatersea salt and freshly ground black pepperMelt the butter in a heavy-based saucepan, add the shallots and sauté over a medium heat until translucent. Add the carrots and carrot juice, top up with a small amount of water to ensure the carrots are just covered and simmer over a high heat until the carrots are soft and most of the juice has evaporated. Place in a food processor or blender and blend on high speed for 1 minute, then pass the purée through a fine-mesh sieve. Season to taste and leave to chill in the refrigerator until needed. Additional ingredients2 tablespoons extra-virgin olive oil120 g (4½ oz) sheep’s milk feta2 baby orange carrots, finely sliced100 g (3½ oz) smoked and toasted almonds30 g (1 oz) puffed amaranth about 30 linaria flowers (optional) or other edible flowersTo serveAdd the slow-cooked carrot chunks and olive oil to a large bowl and mix together well. Place the oiled carrot chunks in the middle of a large serving platter, crumble over the feta and scatter over the sliced baby carrots and smoked almonds. Dot teaspoons of the carrot purée over the salad in a random pattern and drizzle over 2 tablespoons of the sherry caramel. Garnish with puffed amaranth and linaria flowers, if you like. Serve. FROM THE EARTH158WILD BAR R A MU N DI, ROASTED CABBAGE CR EA M, JAGA LLO NERO, SEAWEED, BROW N BU T TERSER VES 8 In this dish the Jagallo Nero kale plays a supporting role to the wild barramundi, combining with wakame seaweed to create the appearance of a lush seabed. The roasted cabbage cream earths the dish, reinforcing the kale’s flavour. ROASTED CABBAGE CREAM300 g (10½ oz) unsalted butter50 g (1¾ oz) finely diced shallot10 g (¼ oz/1 tablespoon) finely diced garlic100 g (3½ oz) inner celery stalk, finely diced 100 ml (3½ fl oz) double-reduced Chicken Stock (see Basics, page 240)1 hispi or oxheart cabbage head, green outer leaves discarded and white inner leaves separated1 teaspoon lemon juicezest of ½ lemonsea salt Melt 50 g (1¾ oz) of the unsalted butter in a small saucepan, add the shallot, garlic and celery and gently sauté until softened but not coloured. Add the reduced chicken stock and bring to the boil, then remove from the heat and set aside. Wash and dry the inner cabbage leaves. Working in batches, sauté the cabbage leaves in a saucepan with the rest of the butter until golden brown. Transfer the leaves to a food processor, leaving behind any liquid in the pan, add the garlic, shallot and stock mixture and blitz on high speed to a purée. Pass through a fine-mesh sieve, add the lemon juice, lemon zest and sea salt to taste and refrigerate until needed. Additional ingredients250 g (9 oz) Brown Butter (see Basics, page 240)50 ml (1¾ fl oz) olive oil50 g (1¾ oz) unsalted butter8 x 150 g (5½ oz) trimmed wild barramundi fillets, skin onsea saltabout 80 Jagallo Nero kale sprigs2 tablespoons shredded dried wakame seaweed, soaked in cold water for 1–2 hours and patted dryabout 20 kailan flowersTo servePlace a large saucepan of salted water on the stove and bring to the boil. Preheat the oven to 200°C (400°F). Gently reheat the cabbage cream and warm the brown butter. Place two non-stick frying pans over a high heat and add some olive oil and unsalted butter to each pan. Season the barramundi with sea salt and place the fish fillets, skin side down, in the frying pans. Sauté for 1½–2 minutes, until the skin is well coloured, then turn the fish over and sauté for a further minute. Place the fillets on a baking tray and finish cooking in the oven for 2–3 minutes, depending on the thickness of the fish. Meanwhile, blanch the kale in the boiling water for 10 seconds. Drain and dress liberally with brown butter and sea salt. Remove the fish from the oven and drain on paper towel. Place a generous spoonful of cabbage cream on the centre of each serving plate, lay over the fish fillets, skin side up, then arrange the kale and seaweed on top of the fish. Dress with the rest of the brown butter, garnish with kailan flowers and serve immediately.FROM THE EARTH222SA LAD OF VIOLET DE PROVENCE ARTICHOK ESER VES 8This artichoke salad combines three textures of artichoke: a purée, sliced hearts and fried young leaves. PREPARED ARTICHOKE HALVESjuice of 2 lemons16 Violet de Provence artichokes (or other purple globe artichokes)4 garlic cloves, finely sliced10 thyme sprigs2 fresh bay leaves10 black peppercorns, crushedpinch of sea salt500 ml (17 fl oz/2 cups) extra-virgin olive oilAdd half the lemon juice to a large bowl of iced water. Cut off the stem of one of the artichokes 5 cm (2 in) from the base. Using a sharp knife or serrated bread knife, cut the first third off the tip of the artichoke head, then remove the tough outer leaves with your hands to leave only the soft leaves around the heart. Peel a couple of layers of the tough skin from the base and stem of the artichoke using a vegetable peeler, then immediately plunge the prepared artichoke into the lemon iced water and submerge fully. Repeat with the remaining artichokes.Combine the garlic, thyme, bay leaves, peppercorns, salt and olive oil in a bowl together with the remaining lemon juice and whisk together well, then transfer the mixture to a large vacuum-seal bag. Cut the prepared artichokes in half, remove the central fibrous chokes with a sharp knife or small teaspoon, then transfer immediately to the bag with the oil mixture and seal the bag, removing all the air. Steam the artichoke halves in the bag on high steam for about 20 minutes, or until tender. Leave to cool. ARTICHOKE PURÉE, BASES AND LEAVES 1 golden shallot, finely diced1 small inner celery stalk, white part only, finely diced1 garlic clove, finely diced30 g (1 oz) unsalted butter250 ml (8½ fl oz/1 cup) Chicken Stock (see Basics, page 240)Prepared Artichoke Halves (see left)sea salt50 g (1¾ oz) crème fraîcheIn a small saucepan, sauté the shallot, celery and garlic in the butter until translucent. Add the chicken stock to the pan, remove from the heat and set aside. Open the vacuum-seal bag containing the prepared artichoke halves and divide the oil within equally between two separate containers. Cut all the leaves off the artichokes and add the leaves to one of the containers, adding extra oil if necessary to ensure they are fully submerged. Submerge 16 of the artichoke halves in the oil in the other container, adding more oil as necessary. Set both containers aside. Add the remaining artichoke halves to the saucepan with the chicken stock, bring to a simmer and cook over a high heat for 5–8 minutes, until virtually all the stock has evaporated and the artichoke hearts are soft. Remove the pan from the heat, transfer the contents to a food processor and blitz together until smooth, then pass the contents through a fine-mesh sieve and leave to cool completely. Once cool, season with sea salt to taste and fold through the crème fraîche. Refrigerate until needed. Additional ingredients1 litre (34 fl oz/4 cups) sunflower oil sea salt160 g (5½ oz) goat’s milk fetaabout 20 kailan flower petals (optional)To serveIn a large heavy-based saucepan, heat the sunflower oil to 180°C (350°F). Drain the oil-submerged artichoke leaves and pat dry with paper towel, then add to the pan with the hot oil in small batches and deep-fry for 1–2 minutes until golden brown. Drain well on paper towel and season with sea salt. Drain the oil-submerged artichoke halves and pat dry with paper towel, then cut into thin slices. Season with sea salt. Spread a tablespoon of the artichoke purée across the centre of each serving plate, top with the artichoke slices and crumble over the feta. Pile a small stack of the fried artichoke leaves over the top and garnish with kalian flower petals, if using. We 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 >