FAST ED’S AUSSIE SUMMER FOOD

Recipe on page 20

Recipe on page 20

Recipe on page 20

Recipe on page 20

Recipe on page 22

ICY PINEAPPLES ARE TERRIFIC ON A BURGER AS THEY ADD A WELCOME TOUCH OF SWEETNESS TO THE SAVOURY FLAVOUR

Recipe on page 22

Recipe on page 22

Recipe on page 22

CRISPY SCALLOPS WITH SALSA VERDE AND NECTARINE

Preparation time 10 mins

Cooking time 20 mins

Makes 24

6 small sebago potatoes
¾ cup soda water
1 cup plain flour
Sea-salt flakes and freshly ground white pepper, to season
Vegetable oil, for deep-frying
1 bunch parsley leaves
¼ bunch mint leaves
¼ bunch thyme leaves
1 tsp capers
½ cup extra virgin olive oil
100g mascarpone
2 ripe nectarines, cut into fine wedges

STEP 1 Steam potatoes until tender, then set aside to fully cool. Whisk soda water and half of the flour together, then season. Slice each potato into 4 discs, toss with remaining flour, dip into baer, then fry in hot (180°C) vegetable oil, in batches, until crisp. Cool on paper towel.

STEP 2 For salsa verde, put herbs, capers and extra virgin olive oil in a blender and puree until smooth. Season.

STEP 3 Dollop mascarpone on potato scallops, then top