How to Book Classes

Registration can be made
by email – accoutrement@bigpond.com
by post, 611 Military Road, Mosman 2088,
by phone 02 9969 4911
by fax 02 9969 7929
or in person.

Book Now – Pay Later

If you book more than any four classes, pay 50% deposit now and final payment will be due one week prior to each class.

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If you book more than six classes, you may bring a friend to one of the classes as my guest. This class must be selected when you book.

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What would you like us to do? Which chefs would you like to hear from? Email us your suggestions at accoutrement@bigpond.com

Make It Moroccan

Hassan M’Souli

RRP $45.00
Available from Accoutrement.
Check MOSMAN 2088 MAGAZINE for more recipes from Accoutrement every month.

Barbecued Baby Squid with
Baba Ghanouj and Herb Salad

Baba Ghanouj – SERVES 3

1 large cooked eggplant (aubergine), roasted, grilled or smoked
120g (4oz) walnuts, soaked overnight in cold water
1/4 cup mint leaves
1 clove of garlic, finely chopped
1 lemon, juiced
60ml (2fl oz) extra virgin olive oil
Salt and black pepper, to taste

6 whole baby squid
1/3 cup (80ml/2 1/2 fl oz) olive oil
2 tablespoons dukkah
1 punnet coriander (cilantro) cress, trimmed and chopped
1 punnet chard cress, trimmed and chopped
1 punnet baby mache, trimmed and chopped
2 tablespoons dukkah dressing 

Method

To make the baba ghanouj, chop up the eggplant and place in a food processor with the walnuts, mint, garlic, lemon juice and process until blended. With the motor still running add the oil and 1/4 cup of warm water until smooth. Season.

Score the baby squid with a sharp knife and combine in a bowl with lemon juice, garlic, olive oil and dukkah, cover and leave to marinate in the fridge for 20 minutes.

Grill (broil) the squid on a barbecue (grill) for 1-2 minutes on each side.

Spoon some of the baba ghanouj onto each plate and place the hot cooked squid on top, accompany with the chopped herbs and drizzle with the dukkah dressing. Serve immediately. 

Citrus Salad

Citrus Salad – MAKES 6 CUPS

1 grapefruit
1 lemon
2 oranges
2 limes
1 cup water
1/2 cup caster sugar
1 tablespoon orange blossom water
1 tablespoon prepared saffron
2 tablespoons fresh mint leaves

Zest the fruits, taking care to only remove the peel and not the white pith as this is bitter.
Wash the zest.

Place the fruit in the fridge until needed.

In a saucepan, boil the water, sugar and zest. Lower the heat and simmer to reduce the liquid to the thickness of warm runny honey, being careful not to burn the sugar.

Add the orange blossom water and saffron. Stir for one minute and take off the heat and leave to cool down.

Chill for two hours.

Peel the citrus fruits completely, removing all the pith and then carefully separate the fruit into segments.

Place the segments in to a glass bowl and combine with the chilled sauce.

Garnish with mint leaves.