AGM 2012 Recipe 

Nick Cummins' Mussels with salt bush and kunsia harissa

1 kg mussels cleaned and bearded
30mls olive oil
½ cup white wine
1 tablespoon of chopped parsley
1 quantity of harissa  - see below

Put oil in a wide based pot with a tight fitting lid on high heat.  When oil reaches smoking point put in drained mussels, put on lid, cook for 2 minutes, giving pot a shake. Stir in harisas and white wine, replace lid. Check and sir every couple of minutes until the majority of mussels have opened, stir in parsley and serve.

1 red capsicum roasted, peeled and seeded
2 long red chillies seeded
4 cloves garlic
2 teaspoons ground cumin
2 teaspoons kansia
2 table spoons chopped saltbush
1 teaspoon ground coriander
½ teaspoon caraway seeds
1 tablespoon tomato paste
1 teaspoon salt
30mls red wine vinegar
30mls olive oil

Place all ingredients in a food processer and blitz until smooth

Recipes from 2011 Slow Food Hobart AGM prepared by Judith Sweet 

Traditional Tuscan crostini

This simple topping for crostini is based on a recipe from Valentina Harris. 
Taste before adding salt as both the bacon and capers are salty.

1 small onion, finely chopped
1 medium sized carrot, peeled and finely chopped
1 stick celery, finely chopped
1 tbsp parsley, finely chopped
3 tbsp olive oil
2 tbsp unsalted butter
1 rasher bacon, rind removed
1 chicken liver, trimmed and cleaned
2 tbsp dry white wine
1and half tbsp tomato paste
5 tbsp hot stock or water
1 tbsp small capers, well washed and finely chopped
freshly ground black pepper

crostini made from thinly sliced white or brown bread, brushed with a little olive oil and baked until the bread is crisp.

Place the olive oil and half the butter in a small to medium frying pan. Heat over a moderate heat and add the vegetables. Fry until they are soft then add the bacon in one piece and the chicken liver.
Add the wine and cook for a couple of minutes then stir in the tomato paste which has been mixed with the hot water or stock.
Add the pepper then cover and simmer for about 15 minutes.
Remove the mixture from the heat then lift out the bacon and chicken liver and puree them. Once pureed add them back into the vegetable mixture.
Stir in the rest of the butter and capers.
Taste for salt and add some if necessary.
Serve warm spread generously on prepared crostini.

Tuscan style chicken livers on toast

A baguette style loaf sliced thinly on the diagonal is a good base for the liver paste.
The capers and anchovies will probably contribute enough salt to this mixture

250g chicken livers, cleaned
3tbsp olive oil
2 cloves garlic, crushed
4 tbsp Vin Santo or dry marsala
5 small anchovy fillets
2 tbsp capers, well rinsed
5 tiny cornichons or pickled cucumbers

Preheat the oven to 190°C and place the bread in a single layer on tray. Bake until it is lightly golden.
Heat the oil in a pan over a gentle heat and add the chicken livers and crushed garlic and cook for about 4 or 5 minutes until the chicken livers are brown on the outside biut still pink on the insede.
Remove from the heat and stir in the remaining ingredients.
Place in a food processor or blender and process into a paste.
Spread on the prepared toast and serve immediately

Roman lamb Serves 4
Abbacchio All Romana
Ask the butcher for the leftover bone from the end of the shank. You can use it to make some stock.
This dish can be simmered on the oven top or baked at 160°C for about 1 and half hours or until the meat is very tender. The time will depend on the age and size of the shanks.
The addition of the red wine vinegar mix t the end brightens up and flavours this very simple dish.
Be careful with the salting of this dish as the anchovies which are added at the end of cooking will contribute to the salt content.

1 kg lamb shanks cut into chunks the size of a small apple
1 lambs kidney, cubed
50 ml olive oil
knob butter
salt and pepper
approximately 250 ml dry white or red wine
2 x 5cm sprigs fresh rosemary
5 small anchovies in oil, well drained
4 cloves peeled garlic
4 or 5 tbsp red wine vinegar

Wipe the meat in case there are any bone shards.
Place a deep heavy bottomed frying pan over a low to medium heat. Add the oil and then the butter and heat. Add the shanks and brown them on all sides.
Add the cubed kidney and brown.
Season with salt and pepper and pour over about half a glass of wine.
Reduce the heat to a simmer and cover.
Baste with the wine several times through the cooking.
Cook for at least an hour or until the shanks are very tender.
If you are baking the shanks cover them and cook them at about160°C for about 1 and half hours or until the meat is very tender.
While the meat is cooking remove the leaves from the rosemary sprigs and chop them.
Pound together the rosemary, garlic, anchovies then add the red wine vinegar.
About 5 or 10 minutes before you serve the meat remove the cover and add the vinegar mixture and allow the alcohol in the vinegar to burn off.

Cavolo nero
Cavolo nero is black cabbage. The raw vegetable is dark green but once it is cooked it becomes black. It needs thorough cooking to bring out the flavour and soften any bitterness- during this process it will become black.
Some onion and bacon or pancetta can be added to the cavolo nero. If you are using pancetta choose about 10 thin slices, add it to a warm frying pan and cook it until it is crisp then add the onion and allow it to soften in the fat from the pancetta. If you are using pancetta you probably won’t need to add salt.
The cavolo nero can be cooked and reheated.

1 onion, finely diced
2 heads of cavolo nero, removed from the base of the stalks
4 tbsp olive oil
salt and freshly ground pepper

Place a tbsp of olive oil in the pan and add the diced onion.
Cover and allow the onion to soften but not colour.
Add the remaining olive oil and cavolo nero then cover and cook gently for about 40 minutes until the cabbage is tender and totally black.
Season with salt and pepper and serve.

Cannellini beans
1 cup dried beans will swell to about 3 cups of beans
Salt will toughen the skin of the beans so wait until they are tender before seasoning the beans.
The cooked beans can be kept refrigerated in the cooking water for 3 or 4 days.
The olive oil will become part of the dish so choose a good quality oil, especially for the final cooking stage.

2 cups dried beans, soaked for 24hrs in cold water
1 stick celery, sliced
2 sprigs sage
1 bay leaf
2 unpeeled cloves garlic
4 tbsp olive oil
water or unsalted stock
freshly ground pepper

Change the water on the soaking beans a couple of times during the 24hour period.
Strain and wash the beans and then place them in a saucepan and cover them by about 2cms with water or stock and 1 tablespoon of the oil.
Add the garlic, sage, celery and bay leaf.
Cover and bring to the boil
Remove any scum that may rise to the surface.
Cover and simmer for about  50 mins or until the skins and beans are tender.
If using straight away lift the beans from the cooking water into another saucepan and add a few tablespoons of the cooking water along with the remaining oil. Add plenty of freshly ground pepper, salt and the remaining olive oil. Gently heat the beans and serve. You might like to add some finely chopped herbs or tomato puree depending on what the beans are accompanying.

Hazelnut  cake
Gluten free Italian hazelnut cake.
 Using rice flour makes this a gluten free cake but plain wheat flour can also be used.
The hazelnuts need to be toasted to bring out their flavour and then ground finely but I like a little more texture than hazelnut meal.
Once the nuts are roasted placing them in a tea towel then rolling vigorously helps to remove the skins.
The cake can be served warm as a dessert or cold for morning or afternoon teas.
A small amount of finely grated lemon rind makes a pleasant addition.

200 g soft butter
150g caster sugar
200g roasted and skinned hazelnuts, finely ground
50g rice flour
half tsp vanilla
4 large free range eggs, separated

Thoroughly grease a 22.5cm cake tin or spring form tin. Line the base with baking paper.
Preheat the oven to 180°C
In a very clean bowl beat the egg whites until fluffy then eat in half the sugar until they are holding a peak when you lift the beaters.
In a mixing bowl large enough tl hld all the ingredients cream together the butter and remaining sugar with the vanilla.
When it is light and fluffy add the egg yolks, one at a time.
Combine the rice flour and ground hazelnuts and fold that into the utter and egg mixture.
Add about a third of the eggwhite mixture to the hazelnut mixture and fold through then gently fold the remaining eggwhite through the mixture.
Tip the mixture into the prepared tin and cook for about 35 minutes or until the cake starts to leave the sides of the tin and a fine skewer inserted into the centre of the cake comes out clean.
Remove from the oven and leave in the tin for about 5 minutes and then turn it out into a wire rack to cool- have the underside on the rack.
Dust with icing sugar just before serving.