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Recipes from Surfing the Menu: The Next Generation

Surfing the Menu: Next Generation is Dan Churchill and Hayden Quinn's new cookbook.
Surfing the Menu: Next Generation is Dan Churchill and Hayden Quinn's new cookbook.

Smoked Fish Healthy Hash

Serves 4

1 large sweet potato (about 500g), peeled and grated

Chilli chocolate tart.
Chilli chocolate tart.Robert Palmer Photography
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2 tablespoons olive oil

1 cup quinoa, rinsed

knob of butter

Smoked fish hash from Surfing the Menu: Next Generation.
Smoked fish hash from Surfing the Menu: Next Generation.Robert Palmer Photography

1 onion, sliced

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4 eggs

1 cup watercress sprigs

200g hot smoked fish (such as barramundi or salmon)

Juice of ½ lemon

Agrodolce:

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2 cups balsamic vinegar

¼ cup honey

Preheat the oven to 180C (160C fan-forced). To make the agrodolce, place the balsamic vinegar in a small saucepan over medium heat. Bring to the boil, then reduce the heat to low and add the honey. Simmer until the mixture has reduced to one third of the volume. Take off the heat and set aside.

Put the sweet potato into a large bowl. Add one tablespoon of the oil and a pinch of salt and pepper. Mix well. Line a baking tray with baking paper and spread the sweet potato out evenly. Bake for about 30 minutes, rotating the tray about every seven minutes, so the sweet potato cooks evenly until golden.

Combine the quinoa and two cups of water in a medium saucepan. Bring to the boil, then reduce the heat to low. Cook, covered for 10-12 minutes or until quinoa becomes translucent and is light and fluffy. Set aside.

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Melt the butter in a large frying pan over medium heat. Cook the onion for five minutes or until golden brown, then carefully fold through the sweet potato, quinoa and one tablespoon of the agrodolce. Heat the remaining oil in another frying pan and fry the eggs sunny side up.

To serve, divide the quinoa mixture between four bowls. Top with an egg, the watercress, smoked fish and a drizzle of lemon juice and agrodolce.

Chilli Chocolate Tart

Serves 8

1⅔ cups plain flour, sifted

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2 tbsp pure icing sugar, sifted

125g unsalted butter, chilled and chopped

1 egg, lightly beaten

2 tsp vanilla paste

sea salt flakes, to serve

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fresh raspberries and creme fraiche, to serve

Filling:

150g dark chocolate (70 per cent cocoa), chopped

⅔ cup caster sugar

½ cup dark cocoa powder, plus extra to dust

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1 tsp ground cinnamon

½ tsp ground chilli

250g hazelnut meal

200g unsalted butter, chilled and chopped

1 tsp finely grated orange zest

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6 eggs

Process the flour, sugar, butter and a pinch of salt in a food processor in short bursts until mixture resembles breadcrumbs. Add the egg and vanilla and process, again in short bursts, until mixture just comes together. Gather the dough and form into a disc. Wrap in plastic wrap and refrigerate for 15 minutes.

To make the filling, process the chocolate, sugar, cocoa, cinnamon, chilli and hazelnut meal in a food processor until finely ground. Add the butter and orange zest and process until combined. Add the eggs in two batches, processing until combined after each addition. Refrigerate until needed.

Roll the pastry out on a lightly floured surface until 5mm thick and use to line a deep 26-centimetre loose-based fluted tart pan. Trim the pastry edges and rest in freezer for 30 minutes. Preheat the oven to 200C (180C fan-forced).

Spoon the filling into the tart shell and level the surface. Place the tart on a baking tray and bake for 45 minutes, or until the pastry is golden and the filling is firm to touch. Stand on a wire rack to cool.

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Lift the tart from the pan. Dust the surface with extra cocoa powder and sprinkle with sea salt. Cut into wedges and serve with berries and creme fraiche.

Dan Churchill and Hayden Quinn share a love of cooking, surfing, fresh food, travel and adventure and that's exactly what the new series Surfing the Menu: Next Generation is all about. The 13-part series starts Sunday May 22, at 6pm on the ABC. Their book, Surfing the Menu: Next Generation, published by Simon and Schuster is available now for $49.99.

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