On the menu, from Hong Kong, a Lamb, Turnip and Prune Tagine with a Grated Turnip and Apple salad. From Sydney, Ocean Trout with Turnip Purée and Crispy Prawns. And from Brisbane a Thai Style Raw Turnip Salad.
Lamb Turnip Prune Tagine
Ingredients:
2 Onions
1 lb Diced lamb
2 tbl Olive oil
3/4 pt Beef/chicken stock
1 tsp Ground cinnamon
1 lb Turnips
8 Pitted prunes
1 stalk celery
1 tbl Tomato purée
1/2 tsp ground ginger
1/4 tsp Cayenne pepper
1 tbl Chopped parsley
1/4 tsp Turmeric salt and pepper
Method:
• Peel and chop onion. Peel and dice turnips. Chop celery. Heat olive oil in a casserole dish.
• Fry lamb until browned. Add in onion and celery. Fry gently for 5 minutes.
• Mix in cinnamon, ginger, cayenne and turmeric. Mix in tomato purée.
• Add in stock, salt and pepper. Bring to the boil.
• Reduce heat, cover and simmer for 1/2 hour. Add in diced turnip and prunes.
• Simmer for a further 1/2 hour. Mix in parsley and serve.
• Serve this aromatic Moroccan stew with steamed couscous or boiled rice for a taste of the Middle East.
Grated Turnip and Apple Salad
Ingredients:
1 cup Peeled & grated raw turnips
1 cup Peeled & grated tart green apples
1/2 cup Chopped fresh parsley
Juice of 1 large lemon
1 tbl Vegetable oil
Salt & pepper
Method:
• Combine all the ingredients. Toss well and chill, covered in the refrigerator.
Ocean Trout With Turnip Purée & Crispy Prawns
serves 6
150g red radishes, quartered
1 bunch chives
1½ tablespoons extra virgin olive oil
200g school prawns
1/3 cup plain flour
vegetable oil, for deep-frying
salt flakes, to taste
6 x 200g pieces ocean trout, skin on and pin-boned
25g unsalted butter
½ lemon
60g Turnip Puree (recipe follows)
¼ bunch watercress, picked
30g samphire (see notes)
• Blanch the radishes in boiling salted water for about 2 minutes, until tender. Set aside.
• Combine chives and olive oil and set aside.
• Heat oil to 180ºC.
• Dust prawns in flour and deep-fry for about 1 minute, until crisp. Drain on absorbent paper, season with salt and set aside.
• Heat a non-stick frying pan with a little oil over a high heat.
• Season the ocean trout fillet with salt and place in the pan, skin side down.
• Cook for about 3 minutes, then turn over and cook for another minute.
• Add butter to the pan, allow it to foam, baste the fish 2-3 times. Squeeze over a few drops of lemon juice and remove from the pan - the fish should still be pink in the middle.
• Place a spoonful of Turnip Puree in the centre of each plate, place the fish on top and arrange the prawns, radish and watercress leaves around it.
• Drizzle chives and oil around each plate, scatter with samphire and serve.
Notes: Samphire is a coastal dwelling succulent with a salty taste, it can be purchased from specialist fishmongers if unavailable it can be omitted.
Turnip Purée
25g unsalted butter
250g turnips, peeled and cut into 1cm dice
salt flakes, to taste
1 cup water
pinch white sugar
¼ cup single cream
• Melt butter in a heavy-bottomed frying pan, add turnips and salt and cook, covered, over a low heat for 20 - 30 minutes, until the turnips break down, adding a little water as needed to stop the turnips browning.
• Add sugar, place the turnips in a blender with the cream and puree until smooth.
• Pass through a fine sieve, taste and adjust seasoning if necessary. Keep warm.
Thai Style Raw Turnip Salad
Ingredients
Serves 4
1 Lebanese cucumber
1 large turnip, finely julienned
1 cups bean shoots ,washed and dried
2 shallots,thinly sliced
1/3 cup thai basil leaves
1/4 cup mint leaves
1/4 cup coriander l eaves
1 long red chilli ,thinly sliced
1/4 cup roasted peanuts,roughly chopped
Dressing:
1 tablespoons fish sauce
3 tablespoons grated palm
sugar
1 teaspoon sea salt
2 tablespoons lime juice
1 garlic clove,crushed
3 coriander roots, washed/scraped and crushed
Method:
· Slice cucumber lengthways,use a spoon to de-seed,slice thinly.
· Toss all salad ingredients together in a large bowl.
· To make dressing,place all ingredients in a screw top jar and shake
until salt and sugar have dissolved.
· To serve,drizzle dressing over salad,toss through and serve with grilled meat,prawns or fried fish.
