serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Island Echoes With Nornie Bero
series • cooking
PG
series • cooking
PG
Ingredients
- ½ cup (125 ml) vegetable stock
- 500 g arcul (pippies)
- 1 tbsp finely chopped garlic
- 1 tbsp minced ginger
- 2 tbsp finely chopped eschallots
- 3 spring onions, finely chopped
- 3 garlic chives, finely chopped
- 3 sprigs saltbush, finely chopped
- 2 long red chillies, finely chopped
- ½ cup roughly chopped warrigal greens
- Olive oil, for drizzling
For the cassava chips
- 1 cassava, cut into 10 cm chunks, then thinly sliced with a peeler or mandolin
- 2 cups (500 ml) sunflower oil
- 1 tbsp lemon aspen powder
- ½ tsp ground pepperberry
- Sea salt
Instructions
- Heat the vegetable stock in a large, deep frying pan with a tightly-fitted lid over high heat. Once the vegetable stock reaches the boil, add the pippies. Cover and allow to steam for 3-5 minutes, until the pippies open, then remove the pippies and any remaining liquid from the pan to a large bowl. Cover to keep warm.
- Return the pan to the heat with a drizzle of olive oil. Once hot, add the ginger, garlic, eschallots, spring onions, garlic chives, saltbush and chillies to the pan. Cook, tossing, for 2-3 minutes, or until softened.
- Return the pippies with any cooking juices from the pippies to the pan and bring to the boil. Drizzle with olive oil, then cook, tossing to combine, then remove from the heat.
- To make the cassava chips, heat enough oil to deep-fry in a small saucepan. Deep-fry in batches for 1-2 minutes, or until crisp. Use a slotted spoon to remove the cassava chips to a paper-towel lined plate, then sprinkle with lemon aspen, pepperberry and a generous pinch of sea salt.
- Serve the cassava chips with the pippies.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Island Echoes With Nornie Bero
