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 In Lifestyle

Flavours of Autumn – An exclusive seasonal menu by Maha Bar

We turned to our friends at newly opened Maha Bar, for inspiration and they have written an exclusive Marshall White seasonal menu for us to enjoy.

As we move into Autumn and the daylight begins to bow out, spending warming hours in our homes, soon replaces the time we spent outside over Summer. With a change in season, comes a change in our activity. For some, this means exploring local markets and hosting dinner parties around the fire.
We turned to our friends at newly opened Maha Bar, for inspiration and they have written an exclusive Marshall White seasonal menu for us to enjoy.

Oyster Mushroom Shish
with toum, pine nut, parsley

Serves 4

For the Shish – You will need:
– Skewers
– Oyster mushrooms x 32 large pieces
– 4 metal skewers

Method: 
Carefully place 8 large oyster mushrooms on the metal skewer by putting the skewer through the stem part of the oyster mushrooms, this will help them keep their shape.  Make sure you place them all in the same direction.

In a large pan drizzle garlic oil and place on a high heat, carefully place skewers onto the pan and allow one side of the mushrooms to get golden, once golden carefully turn over, cook for 1 min and remove from the heat, you do not want to cook the mushrooms completely.

Remove from the heat and place on a tray for plating.

For the Dressing – You will Need:
– 250ml cabernet sauvignon vinegar
– 30g brown sugar
– 1 large shallot finely diced
– 100ml garlic oil*
– 20ml lemon juice
– 10 pickled baby onions cut in half (in jars found at supermarkets)
– Salt, to taste

Method:

Place vinegar in a small pot with the brown sugar and cook on a high heat, allow to come to the boil and remove from the heat, you just want to dissolve the sugar.

Place in a bowl and allow to cool in the fridge.

Once liquid is cold add all the remaining ingredients and season with salt.

Keep aside until required.

For the Toum – You will need:
– 300g Garlic
– 500ml Blended oil
– 500ml Olive oil
– 60ml Lemon Juice
– Warm water
– Salt, to taste

Peel and remove green parts of the garlic.

Place garlic in a thermomix/blender with lemon juice and blitz until a paste starts to form, slowly add the olive oil until a mayonnaise like consistency is formed, if required add a little bit of warm tap water to help emulsify. Once paste is smooth Season with salt.

Place garlic paste in an airtight container, as this will help from oxidising and changing colour.

To serve – You will need:
– 10 sprigs chives, finely sliced
– 20 parsley leaves, slightly torn
– 2 tbsp toum
– 4 mushroom skewers
– Cabernet sauvignon dressing

Place finely sliced chives and torn parsley into the cabernet sauvingnon dressing and mix well.

On a large plate, place 3 large tables spoons of toum and spread evenly, carefully place the warm skewers over the top.

Spoon the dressing over ensuring you get the pickled onions, parsley and chives over the mushrooms to garnish.

Macedon ranges duck breast
with muhammara, green onions, pomegranate

Serves 4

You will need:
– 4 duck breasts, silver skin and tenderloin removed
(ask your butcher to do this for you)

For the Muhammara – You will need:
– 200g roasted red capsicums
– 2 cloves of garlic
– 1 bullet chilli
– 100g walnuts, toasted
– 1 tbsp. Turkish chilli paste
– 2tbs pomegranate molasses
– Salt to taste

Place all ingredients in a food processor and puree until combined

Be careful not to pure for too long as the dip will become to smooth.

To Serve:
– 1 bunch spring onions, cut into 1 inch batons
– 1 pomegranate, seeds
– Pinch of black aleppo
– 30g walnuts, toasted and chopped
– 10 sprigs chives, finely chopped
– 1 large shallot, finely diced
– 250ml Chicken jus (from a gourmet deli)

In a cold heavy base pan place duck breast skin down and cook on a low heat, allow duck to start rendering the fat, constantly removing excess fat, do this until the skin is golden and very crispy. Once crispy turn breast over and place in the oven pre set to 180 for 3-4mins depending on the size of the breast and allow to rest for at least 10mins.

Remove the duck from the pan and place back on a medium heat. Add a drizzle of olive oil, add shallots and sauté without colour, add your spring onions and sauté for 30 seconds. Once onions are slightly cooked add your chicken jus.

Bring to a simmer place then remove from heat. Add pomegranate, walnuts, chives and a pinch of black aleppo.

Place duck breast back in the oven for 1 minute to warm back up. Place breast onto a chopping board and carefully cut off any excess fat and slice duck down the middle, length way.

On a large plate and place a large quenelle of the muhamarra, the 2 halves of the duck breast nicely on the plate and carefully spoon over the sauce making sure you get lots of the onions, pomegranates and walnuts over the duck breast.

Sugar snap peas with
ras el hanout, split peas

Serves 4

You will need:
– 500g sugar snaps
– 300g unsalted butter, room temperature
– 100g ras el hanout
– Salt, to taste
– Lemon juice, to taste
– 100g yellow split peas
– Vegetable oil (for frying)

Method:
In a food processor, place room butter and 80g of the ras el hanout and blend until smooth and well combined, place in a container and keep refrigerated until required.

Place the yellow split peas in a pot and cover with water and cook on a medium heat until the peas are soft but not overcooked, approx. 15-20mins

Remove from the heat and strain the water off and allow drying on a tray, making sure they are very dry before frying.

In a small pot place vegetable oil an place on a medium heat, be sure oil has reached 180 degrees before adding the cooked split peas.

Once oil is hot add split peas and cook for approx. 4 minutes or until they are crunchy.

Once split peas are crunchy remove from the oil and place in a bowl with paper towel to absorb excess oil. Season with the remaining ras el hanout and salt.

Keep in an airtight container until required.

Place a medium sized pan on a high heat and drizzle with olive oil, add your sugar snap peas and sauté for 2 minutes allowing them to brown a little

Add 1-2 large tablespoons of the ras el hanout butter and allow to foam up, once cooked season with a touch of lemon juice and salt, remove from the heat

Right before removing from the heat add you crunchy split peas serve in a medium-serving bowl.

Roast carrots with dill, maple,
harissa, hummus

Serves 4

You will need:
– 500g chickpeas, soaked and cooked
– 150g tahini
– 3 large cloves of garlic
– 500 ml warm water
– 100 ml lemon juice
– Salt, to tast

Method:
Place all ingredients for hummus in a thermomix/blender and put on a high speed, add warm water slowly to help with blitzing, do not add much as you want a smooth thick hummus.

Once smooth and thick season with salt and more lemon juice if required.

Keep in a container until required.

For the Harissa roasted carrots – You will need:
– 4 large carrots, sliced lengthways and cut at an angle
– 3 tablespoon north African harissa paste

Once carrots are cut, place 2 tablespoons of harissa paste in a small mixing bowl and drizzle olive oil and mix with a spoon to loosen up to a paste, add to the carrots and mix well until carrots are coated.

Place on a baking tray and into the oven at 180 degrees for 8 minutes, then stir well and cook for another 8 minutes or until just tender, carrots should be dark but still holding shaped.

Once cooked remove from the tray and place in a container until required.

To serve:
– Remaining harissa
– 100ml maple syrup
– ½ bunch dill, chopped
– 30g pine nuts
– Olive oil

Place a pan on a medium heat, drizzle with olive oil and add your carrots and 1 tsp. of harissa paste and pine nuts, sauté for 2 minutes and add the maple syrup, allow carrots to glaze.

Once glazed remove pan from the heat, add a handful of chopped dill and season with salt and a touch of lemon juice.

In a medium bowl place 3 large spoons of hummus making a large well in the middle, spoon over the glazed carrots and sprinkle some more chopped dill over the top and serve.

Reserve your seat at Maha Bar below

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