Name: George Calombaris: Pork and prawn koupes with honey dressing and parsley coleslaw
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 50 ml olive oil; 1 small onion, finely chopped; 1 garlic clove, finely chopped; 1 tsp finely chopped lemon thyme; 150 gm minced pork; 75 ml chicken stock; 100 gm green prawn meat (about 6 medium prawns), finely chopped; 2 tbsp finely chopped flat-leaf parsley; 1 lemon, finely grated rind only; ¼ tsp cayenne pepper; For deep-frying: vegetable oil; To serve: lemon wedges; Koupes dough; 320 gm (2 cups) fine burghul; 75 gm (½ cup) plain flour; Honey dressing; 30 gm flaked almonds; 190 gm Attiki honey (see note); 2 limes, zested rind only; 1 lime, juice only; 1 tbsp fish sauce; ¼ cup finely chopped coriander; Parsley coleslaw; 2 tbsp olive oil; 2 tbsp Greek-style yoghurt; 6 each baby purple carrots and Dutch carrots, trimmed, cut into very fine julienne (see note); 1 bunch baby turnips, trimmed, cut into julienne; 2 cups (loosely packed) flat-leaf parsley, coarsely torn

“My mother is going to be upset with me when she sees I’ve changed her pork koupes recipe and added prawns. For me, it’s a nice addition and adds a lovely flavour. Make sure you eat them while they’re hot; I always like to squeeze some lemon on them too.”

Ingredients

50 ml olive oil

1 small onion, finely chopped

1 garlic clove, finely chopped

1 tsp finely chopped lemon thyme

150 gm minced pork

75 ml chicken stock

100 gm green prawn meat (about 6 medium prawns), finely chopped

2 tbsp finely chopped flat-leaf parsley

1 lemon, finely grated rind only

¼ tsp cayenne pepper

For deep-frying: vegetable oil

To serve: lemon wedges

Koupes dough

320 gm (2 cups) fine burghul

75 gm (½ cup) plain flour

Honey dressing

30 gm flaked almonds

190 gm Attiki honey (see note)

2 limes, zested rind only

1 lime, juice only

1 tbsp fish sauce

¼ cup finely chopped coriander

Parsley coleslaw

2 tbsp olive oil

2 tbsp Greek-style yoghurt

6 each baby purple carrots and Dutch carrots, trimmed, cut into very fine julienne (see note)

1 bunch baby turnips, trimmed, cut into julienne

2 cups (loosely packed) flat-leaf parsley, coarsely torn

Method

Main

1.For koupes dough, combine burghul in a heatproof bowl with 375ml boiling water and ½ tsp sea salt and stand for 2 hours. Add flour, mix to combine then turn onto a lightly floured surface and knead to form a coarse-textured dough (5-6 minutes). Cover with plastic wrap and rest for 2 hours.

2.For honey dressing, preheat oven to 160C. Spread almonds on an oven tray and roast until golden (4-5 minutes), then cool. Meanwhile, warm honey in a small saucepan over medium heat until runny, remove from heat, add lime rind and juice and fish sauce and stir to combine, then stand for 1 hour to infuse. Just before serving, stir in coriander and roast almonds.

3.Heat olive oil in a saucepan over medium-high heat, add onion and garlic and sauté until soft and translucent (4-5 minutes). Add minced pork and thyme and sauté until browned (4-5 minutes). Add stock, reduce heat to medium and cook until liquid is absorbed (5-6 minutes). Add prawn meat, cook until just opaque (1 minute), then transfer to a bowl and cool to room temperature. Add parsley, lemon rind, cayenne and 2 tsp sea salt flakes, mix to combine, check seasoning and set aside.

4.Form a 50gm piece of koupes dough into a 4mm-thick oval with lightly oiled hands. Place a tablespoon of pork mixture in centre and fold sides over to join, pinching edges to seal. Transfer to a tray, then repeat with remaining koupes dough and pork filling until all dough and mixture are used. Cover and refrigerate until required.

5.Meanwhile, for parsley coleslaw, combine olive oil and yoghurt in a large bowl, season to taste. Add remaining ingredients, toss well to combine and set aside.

6.Preheat vegetable oil in a deep-fryer or deep-sided saucepan to 180C and deep-fry koupes in batches, turning occasionally, until golden brown (4-5 minutes; be careful, hot oil may spit). Drain on absorbent paper, season to taste with salt and serve hot with parsley coleslaw, drizzled with honey dressing.

Attiki honey comes from the island of Attiki where the bees feed off thyme. You can substitute other honey. Baby purple carrots are available from select growers’ markets. If unavailable, substitute Dutch carrots.
This recipe is from the March 2010 issue of
.
Notes

George Calombaris

Styling by Emma Knowles

Ingredients

Method

Main

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