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Tapas your troubles away

(theage.com.au)
Updated: 2007-03-17 09:51
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METHOD
Cut the cuttlefish into small squares. Put in a large bowl with the paprika, cumin, garlic, parsley and the 50ml of extra virgin olive oil. Mix thoroughly, cover and leave in the fridge to marinate for 2 hours.

Cover the chickpeas with plenty of cold water and cook until tender. Drain and rinse.

Heat a barbecue or grill to very hot and cook the cuttlefish on both sides until golden brown and just cooked through - about 4-5 minutes. Season with salt, remove from heat and squeeze over the lemon juice.

In a bowl combine the tomatoes, chickpeas and mint, season with salt, pepper, vinegar and 2 tablespoons of extra virgin olive oil.

To serve, make a bed of the chickpea salad on individual plates and top with the warm cuttlefish and its juices.

Serves 4

* If the cuttlefish is very small use the tentacles. If large, these can be tough, so use the body only.

Duck and olive empanadillas

INGREDIENTS
For the filling:
1 onion, chopped
4 tbsp olive oil
1 clove garlic, sliced
1 carrot, peeled and finely chopped
1 stick celery, finely chopped
salt and pepper
3 duck legs
1 cup dry sherry
2 bay leaves
1/4 cup tomato sugo (or 2 chopped tinned tomatoes)
zest of a third of an orange
100g pitted black olives, chopped

For the pastry:
1 cup plain flour
1 cup self-raising flour
1/2 cup extra virgin olive oil
1/2 cup dry sherry
2 egg yolks (to brush the pastry)

METHOD
For the filling: In a heavy-based casserole pot gently cook the onion in the olive oil until soft. Add the garlic, carrot and celery, salt and pepper, and cook for about 10 minutes until soft and golden.

Push the vegetables to the side, turn up the heat and add the duck legs. Brown the duck all over, season with salt and pepper and add the sherry, bay, tomato and zest. Turn the heat to low and cook with the lid on until the meat falls off the bone - about 90 minutes. There should be only a little liquid remaining. If the mixture is quite wet, reduce the liquid a little as this will seep through the pastry. The key is to keep the mixture moist but not wet. Allow to cool, check the seasoning and add the olives.

For the pastry: Combine all the ingredients in a bowl and mix with your hands. Bring the dough together and give a gentle knead. The dough will feel quite soft - if it is sticky, add a little more flour. Wrap the dough in plastic and refrigerate for 20 minutes before using.

To assemble: Preheat oven to 180C.

Take about 50g of pastry and using a little flour, roll into a circle 5mm thick.

Place a heaped tablespoon of mixture in the centre, brush the edge with egg-wash and fold over to enclose, pressing the ends together so you have formed a pie. Turn over onto a baking tray, brush with egg and repeat until finished.

Bake for 15 minutes or until golden brown. Serve warm.

Makes about 24

Yellowtail kingfish escabeche

INGREDIENTS
For the fish:
500g yellowtail kingfish, skin off and bloodline removed
zest of 1 lemon
1 pinch lemon thyme
1 pinch dried oregano
salt and pepper

For the escabeche:
10 shallots, peeled and finely sliced
2 garlic cloves, finely sliced
1/2 cup extra virgin olive oil
1 tbsp coriander seeds, crushed
1 tsp allspice
1 tsp cinnamon
salt and pepper
1 tsp saffron threads
1/4 cup chardonnay vinegar, or best-quality white wine vinegar
coriander, mint or parsley leaves to garnish (optional)

METHOD
Rub the fish with zest, thyme, oregano, salt and pepper. Refrigerate for at least 2 hours to marinate.

In a heavy-based pan, heat the oil on low and cook the shallots and garlic until they have just softened but not coloured. Remove from the heat and add the remaining ingredients (except the garnish).

Pat the fish dry, without rubbing off any of the seasoning.

In a hot frying pan with a little oil, sear the fish for no more than 90 seconds either side.

Place the fish in a deep dish and spoon over the warm escabeche. Cover with plastic wrap and refrigerate for 2-3 hours or until ready to serve (this can be prepared up to a day before).

To serve, allow the fish to come to room temperature, slice thinly and spoon over the escabeche and garnish.

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