AT A GLANCE
"I adore Print
Hall's cured kingfish with gin and tonic
granita. Would you ask the restaurant for the recipe?"
Cathy Watts, Rozelle, NSW
REQUEST A RECIPE
To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
|01||For gin and tonic granita, blend cucumber, gin and 10ml sugar syrup in a blender until smooth. Pass through a fine sieve, stir in tonic water and transfer to a 20cm x 30cm shallow metal tray and freeze, stirring and scraping occasionally with a fork, until ice crystals form (4-5 hours).|
|02||Combine cucumber and tonic in a bowl and refrigerate for flavours to develop (2-3 hours), then strain and discard liquid.|
|03||For gin cure, process all ingredients except sugar in a food processor until fine (2-3 minutes), then stir in sugar and salt to taste. Place kingfish in a non-reactive container and pat the cure mix evenly on both sides. Refrigerate for 1-2 hours for flavours to cure.|
|04||For juniper mascarpone, mix ingredients in a bowl, season to taste and refrigerate until needed.|
|05||Wipe excess cure from kingfish with paper towels and pat dry. Cut kingfish into 5mm slices, arrange on a platter, top with granita, diced cucumber and salad burnet and serve with juniper mascarpone.|
Note Salad burnet, a herb that tastes similar to cucumber, is available from select herb sellers; if it's unavailable, substitute a mild micro-cress. For sugar syrup, heat equal parts sugar and water in a saucepan until sugar dissolves, then cool. Liquorice root is available at Asian supermarkets.