“I love the orange and herb flavours in the scampi at Esposito at Toofey’s in Carlton and want to try it at home. May I please have the recipe from chef Maurice Esposito?”
Shauna Whyte, Northcote, Vic
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Orange salt
Dutch carrots with orange syrup
Method
Main
1.For orange salt, preheat oven to 100C, combine all ingredients and bake on an oven tray until dry (15-20 minutes). Cool, transfer to a mortar and using a pestle pound to a fine powder. Makes about 2½ tbsp.
2.For Dutch carrots with orange syrup, increase oven to 180C. Combine ingredients in a roasting pan and season to taste with orange salt. Cover with foil and roast until carrots are tender (30-45 minutes). Remove carrots and pour pan juices into a saucepan. Bring to the boil over medium heat, reduce heat to low and simmer until reduced to ½ cup (about 30 minutes), pour over carrots and set aside at room temperature.
3.Meanwhile, cut calamari lengthways, so you have one flat piece. Cut each into two 5cm x 8cm rectangles (large enough to wrap scampi). Place scampi on a work surface and top each with a piece of orange rind and a basil leaf. Wrap a piece of calamari around and secure with a rosemary skewer. Place on a baking paper-lined oven tray, drizzle with oil and season with orange salt. Roast until scampi is pink and calamari is translucent (6 minutes).
4.Combine carrots with chives and oregano, season to taste, divide between plates and top with a scampi. Drizzle with orange syrup and serve immediately.
