INGREDIENTS
Home dried herbs
6 parsley stems
2 rosemary sprigs
2 oregano sprigs
3 thyme sprigs
Socca
300 g chickpea flour
500 ml (2 cups) water
1 tsp sea salt
1 tsp ground cumin
1 tbsp olive oil, plus more for cooking
Salt flakes and pepper, to taste
Babaganoush
3 eggplants
100 ml tahini
150 ml Japanese mayonnaise
Juice of 1 lemon
Salt and pepper to taste
Pinch of ground cumin (optional)
Miele Accessories
METHOD
Dried Herbs
- Lay fresh herbs out on a baking tray. Select special applications. Select drying at 85˚C and the duration of 3 hours.
- When the herbs are dried, pull from stems, mix together and store in an airtight container.
Socca
- Combine all dry ingredients with 1 tablespoon of olive oil and water and mix well. Cover and rest the batter for at least 2 hours, at room temperature.
- Preheat the oven on Fan Grill at 240˚C, with a rack on shelf level 5.
- Place 27 cm round baking tray on the rack for 5 minutes until very hot. Remove from the oven and drizzle the pan with a little olive oil.
- Pour ½ cup of batter into the hot pan to cover the base evenly.
- Return the hot tray to the oven. Grill the socca until firm and beginning to blister and slightly burn, this should take approximately 3 minutes.
- Repeat with remaining batter (makes 6).
Babaganoush
- Pre-heat on Fan Grill 200˚C.
- Place the eggplants on the grilling and roasting insert in the universal tray, on shelf position 4, turning every 3 minutes until cooked through and soft. The eggplant will lose its shape when cooked.
- When cooked, remove from the oven and place in a sieve over a bowl to drain and cool.
- Peel the eggplants and remove the stalk; discard both.
- Place the flesh back in the sieve to continue draining, press out excess moisture. Transfer the drained flesh to a blender or food processor and puree until smooth; slowly add the tahini and the mayonnaise whilst blending. Season with lemon juice, salt and white pepper.
To serve
- Slide the cooked socca onto a cutting board, slice into wedges.
- Dot with babaganoush and sprinkle with salt, pepper and a drizzle of olive oil.
- Top with some freshly dried herbs.
- Repeat with remaining batter, adding more olive oil to the pan before pouring in the batter each time.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
