Pharaoh's Pudding - Chef Recipe by Ross Dobson
"This traditional Egyptian dessert is usually made with cooked puff pastry, but I couldn’t resist us...
3 tablespoons extra-virgin
1 kg (2 lb 3 oz) mussels,
scrubbed and beards removed
1 bread loaf, sliced and warmed
Smoked Tomato Romesco:
150 g (5 1/2 oz) Smoked tomatoes or roma (plum) tomatoes
50 g (1 3/4 oz) jarred roasted red capsicum (bell pepper)
50 ml (1 3/4 fl oz) extra-virgin olive oil
1/4 tsp fennel seeds
1/4 tsp coriander seeds
1/4 tsp nigella seeds
1/4 tsp cumin seeds
1/4 tsp sumac
1/4 tsp smoked paprika
2 tsp cabernet vinegar or good red-wine vinegar
1 tsp quince paste or honey
Salt flakes and freshly ground black pepper
To make the smoked tomato romesco, place everything into a food processor and blend together to a rough, slightly chunky paste. Set aside until needed.
Heat a large saucepan over a high heat. Add the olive oil then the mussels to the pan and cook, stirring, for 2 minutes, then pour over the romesco, cover with the lid and cook for a further 8 minutes, or until the mussels have opened.
Carefully spoon the mussels into a large serving bowl together with the cooking liquor, discarding any shells that haven’t opened, and serve with the chargrilled bread alongside a finger bowl of warm lemon water and an empty bowl for the mussel shells.
Credits: This is an edited extract from Mr & Mrs Wilkinson’s How It Is At Home by Matt Wilkinson and Sharlee Gibb published by Hardie Grant Books RRP $49.99 and is available in stores nationally
Photo Credits: Patricia Niven.