XO Scallop, Whipped Hummus, Cultured Butter Murtabak
Serves 4
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified.
Ingredients
For the Murtabak:
240ml cold water
20ml olive oil – Alto Olive
10g Salt – Olsson’s Sea Salt
450g baker’s flour
Extra Olive oil for resting and stretching
100g culture butter – Pepe Saya
For the Ragu:
1 piece of capsicum (or 100g roast & peeled cap from your local deli) – Kemps Creek Farm
100g cooked chickpeas
2no shallot or 1 small onion, diced – Block 11
3 cloves garlic, diced – Russel, the Good Garlic Guy
1ltr fish stock – Fish Butchery
50ml olive oil – Alto Olive
1/3 bunch coriander, chopped (leave leaves separate for garnish) – Kurrawong Organics
20ml lemon juice – Prickle Hill Produce
For the Hummus:
To soak:
200g chickpeas
1.5L water
To cook:
1.5L water
Soaked chickpeas
½ white onion, peeled and cut to wedges – Block 11
4 garlic cloves – Russel, the Good Garlic Guy
5g fine ground cumin – Spice Zen
To blend:
50ml of cooking liquid
5g salt – Olsson’s Sea Salt
60ml lemon juice – Prickle Hill Produce
100g Tahini paste white
Cooked chickpeas (prepared earlier)
To Whip (optional):
100ml chick peas water
2g xanthan gum
Pinch ground cumin – Spice Zen
Pinch salt – Olsson’s Sea Salt
For the Israeli Cucumber Salsa:
50g Israeli brined pickles (dill pickles) – Westmont
25g pickled green chilli
10g ginger – Block 11
1no garlic clove – Russel, the Good Garlic Guy
50ml Extra Virgin Olive Oil – Alto Olive
50ml lemon juice – Prickle Hill Produce
For the Scallops:
8 pieces of roe off XL scallop – Fish Butchery
40g XO sauce (in the restaurant we make by drying scallop, prawns and lamb bacon) – Ding the Recipe
100ml Olive oil – Alto Olive
¼ lime zest – Fanelli Organics
30g + 20g butter – Pepe Saya
50ml white wine – Eloquesta Wine
Method
For the Murtabak:
The secret to this simple bread recipe is resting over night or at least 4 hours.
Place the water, olive oil, salt and flour into the kitchen stand bowl. Using dough hook, set the mixer on low speed for 2-3 minutes (the dough should form a mass). Then increase the speed to medium speed for another 4-5 minutes.
Pull the dough out and form 5 balls out of it. Brush each with olive oil (1 tbsp each). Wrap individually in cling film. You should get 5 balls cover with oil and cling film. Place all in a bowl and put in the fridge over night or at least 4 hours.
Pull the dough out and let it to get into room temp about 1 hour. Lightly grease your fingers in olive oil and start pushing the dough gently and stretch it until it becomes very thin. Then rub into the dough 20gr butter per dough ball and fold to square.
For the Ragu:
Roast the capsicum on naked flame, place in a bowl and cover with cling film to steam (it makes peeling easier). Peel the black skin and dice.
Place a small pot on medium-low heat. Add olive oil and warm it slightly, then add shallots and cook for 4 minutes. Add garlic and cook for another 2 minutes (cooking the onion and garlic slowly on low heat gets rid of the butter flavours and intensified the sugar levels, which are the base to any good ragù).
Add capsicum and cooked chickpeas and the coriander and cook for another 3 minutes. Add fish stock and simmer on low heat for 30 minutes. Cook until stock reduces into the chickpeas and capsicum and the mass is not too wet. Season to taste and add lemon juice.
For the Hummus:
Soak chickpeas in water over night.
The next day drain the chickpeas and rinse. Place chickpeas in a tall pot with the cooking ingredients and mix well. Place the pot on the heat and bring to the simmer. Remove the foam that will appear on the surface. Cook chickpeas until extremely tender, over-cooked and mushy.
When the chickpeas are done, strain the ingredients from the water, reserving the liquid for later use. Let chickpeas cool down for a minimum of 1 hour before blending (this will protect the blender and help achieve the right consistency).
Place chickpeas in a blender and puree to smooth. Add tahini and blend to very smooth and even texture. Then add lemon juice, water and salt, puree well to incorporate. The hummus needs to be smooth, creamy and thick; it should have mousse-like qualities. Cover and chill in the fridge.
(Optional) To make whipped hummus, place reserved chickpea water in a stand mixer and whisk to a hard foam. Add xanthan gum, salt and cumin. When it is whisked evenly, fold 1/3 into the hummus, mix and fold the remaining 2/3. Hummus should have light and airy consistency.
For the Israeli Cucumber Salsa:
Finley chop the cucumber, ginger, garlic and chilli, then add the olive oil and lemon juice.
For the Murtabak and Scallops:
Warm up two non-stick pans (one very small and one medium size) on medium to high heat. Place the Murtabak onto the medium size and cook both side till crispy, about 3-4 minutes.
While cooking the Murtabak, season the scallop and drizzle small amount of olive oil then cook the scallops in the small pan, making sure scallops are not touching each other. After the scallop is caramelised on one side, add butter and cook for another one minute on the other side. In a small bowl mix white wine, a small amount of XO marinade and butter. Take scallops of the heat and put the dip into the sauce.
To Plate:
Place 2 tbsp of whipped hummus onto a warmish plate and spread it across. Place another 2 tbsp of ragù in the middle of it then place the scallop on top. Place ½ tbsp of salsa next to it (the acid and light chilli flavours help break down big flavours). The Murtabak should be ready by now, remove from pan and give it a light ‘clap’, place next to the rest of the dish. Garnish with coriander leaves.
This recipe was cooked on equipment and appliances by Carriageworks Partner Smeg Australia.
Recipe from Roy Ner’s live demonstration at the Carriageworks Farmers Market, Sat 7 December.
All ingredients available at the Carriageworks Farmers Market every Saturday.