Mangan - Luke Mangan Classics

LUKE
MANGAN
CLASSICS Luke Mangan is one of Auralias be-known and mo talented chefs. He has opened three reaurants in Sydney to great acclaim: Salt (which won two chefs hats) Biro Lulu and Moorish. In 2004 he was invited to cook for the wedding feivities of Crown Prince Frederick and Mary Donaldson in Denmark. LUKE
MANGAN
CLASSICS To Lucy Allon
My business partner, and the person without whose trust in me none of this would be where it is today. Published in 2005
by Hardie Grant Books
85 High Street
Prahran, Victoria 3181, Australia www.hardiegrant.com.au All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders.

The moral right of the author has been asserted. Text Luke Mangan 2005 (see note on recipes below) Photography Adrian Lander 2000, 2005 and Anson Smart 2002, 2005 RecipesLisa Hudson and Luke Mangan 2000, 2005 National Library of Australia Cataloguing-in-Publication Data: A catalogue record for this book is available from the National Library of Australia. Design by Trisha GarnerPhotography by Adrian LanderPhotography by Anson Smart Printed and bound by Imago 10 9 8 7 6 5 4 3 2 1 Contents
Pea Shooter 20 g ( oz) butter onion, peeled and chopped 125 ml (4 fl oz) white wine 350 g (12 oz) frozen peas 1 bunch (125 g/4 oz) English inach, washed and stems removed 100 ml (3 fl oz) cream sea salt 1 lemon Melt butter and gently soften the onion until translucent. Add white wine and allow to bubble until liquid has reduced considerably, then add peas, cover with boiling water and bring back up to the boil. Take off the heat immediately and strain peas and onion mix, retaining liquid. Add inach to hot peas, so inach wilts, then add ice to the vegetables to refresh and cool them quickly.

Blend vegetable mix, slowly adding reserved liquid, until pure reaches the consiency of soup. Semi-whip cream and fold three-quarters of it through the soup, plus a pinch of salt and the juice of half the lemon (tae for acidity). Serves 46To serveServe pea soup cold in shot glasses (2 per person) with a tiny dollop of cream on top.NotesOther vegetables can be used: cauliflower, pumpkin or potato and leek would all tae good.The vegetables must be cooled quickly or the soup will be a muddy colour, not bright green. Beetroot Soup with Horseradish 2 mediumlarge beetroot 1 tb butter 1 tb extra-virgin olive oil 25 ml (1 fl oz) sherry vinegar 1 t horseradish relish, plus extra for serving sea salt and freshly ground black pepper Peel the beetroot and slice into pieces about 5 mm wide ( in). Heat the butter and extra-virgin olive oil in a heavy-based saucepan, add the beetroot and toss to coat in the oil and butter. Cook, covered, on a very low heat for about 1 hour. Keep checking to make sure it doesnt catch and burn.

Add the vinegar and ju cover the beetroot with water and cook for a further 20 minutes. Remove from heat (do not drain), add the horseradish and pure in a food processor until it is very smooth. You will need to add 100 ml (3 fl oz) to achieve the desired consiency. Season to tae. Refrigerate. For the leeks Cut the leeks in half vertically, then in half vertically again, then in half horizontally, to create small batons. For the leeks Cut the leeks in half vertically, then in half vertically again, then in half horizontally, to create small batons.

Bring some salted water to the boil and blanch the leeks for a couple of minutes. Drain. Mix the leeks with half the dressing. Serves 4To servePlace some ice on a large shallow dish. Sprinkle with salt (this helps prevent the ice melting too quickly). Arrange the oysters in their shells on the ice, top with leeks and drizzle with remaining dressing.

Garnish with roughly torn nori and lemon wedges. Coconut Broth with Yabbies & Lime 11.5 litres (1 2 pt) fish ock 12 yabbies 1 lime 50 ml (1 fl oz) water 50 g (1 oz) sugar Broth 50 g (1 oz) butter 100 g (3 oz) shallots, peeled and halved 50 g (1 oz) fish trimmings, flesh only 400 ml (13 fl oz) fish ock 400 ml (13 fl oz) coconut milk 100 g (3 oz) coconut milk powder 1 kaffir lime leaf Spice mix 1 t chilli flakes 1 t ground ginger 1 t garlic powder 1 t coriander seeds, ground 1 t