Home' Scoop : Scoop 52 Contents 1 sheet of puff pastry
1kg red onions
125g brown sugar
50ml balsamic vinegar
4 tomatoes, sliced
olive oil to garnish
The pastry shell
Preheat oven to 180°. Line a dish with puff pastry
and bake on a metal tray for 15-20 minutes or until
golden. Rest until cool.
The red onion jam
Sautee the red onions and butter in a large pot until
the onions are completely cooked and start breaking
down. Add balsamic vinegar and port and reduce by
half. Mix in sugar and the salt. Allow the jam to cool.
The tarte tatin
Place red onion jam in the middle of the puff pastry
shell. Fan out tomatoes on top of the jam, tear boc-
concini as desired and sprinkle over the tarte. Dress
the watercress with olive oil and stack it on top.
TOMATO, WATERCRESS, AND
BOCCONCINI TARTE TATIN « Serves 4
For Jason Omacini, head chef of Claremont s
On the Terrace, the love of watercress isn t just for
the nutritional punch it packs or because it s
beloved by Liz Hurley. It s because, in Aussie
cuisine at least, watercress is pretty unusual.
"Not many people use watercress at all because
they don t know what it s like," says Jason. "It s
something different, so it s always great to get it
into a dish."
With a peppery, tangy flavour, borne from the
mustard oil in the leaves, this bitter sprout has a
real bite to it and makes a great alternative to other
leafy greens. "You can stack it up really high," says
Jason, "it s not one of those leafy ones that will wilt
really fast like rocket. You can do something with
it."There are a variety of ways to dish up watercress
-- the Ancient Egyptians preferred it juiced, and
the Victorians pioneered the watercress sandwich --
but Jason prefers it with fish.
"When I was at C Restaurant and we were
doing a lot of fish of the day, we started getting
some watercress into those dishes. It s perfect with
fish, particularly white fish. You can put in on the
side or pile it up on top."
What if you re not too fond of fish? "Watercress
is good with pumpkin and good in salads. It s
great with tomato, cheese, and caramelised onions.
Or, for something easy, a pumpkin, pine nut, and
watercress salad is always good," says Jason.
In any dish, watercress is an easy-going ingredi-
ent. "You don t have to cook it or anything like
that so it s pretty foolproof," Jason says, laughing.
However, when it comes to picking your pro-
duce, freshness is the key. "It has to be crisp, even
the stalk. If you can break the stalk and you hear a
snap, it s fresh, but if it s elastic, then it s old stock.
Always look for something green. Once you ve
bought it, you can keep it for about four days in
the fridge, no longer than that," he says.
Watercress is a semi-aquatic plant, native to
Europe and central Asia, which naturally grows
near streams or flowing waterways.
Today, masses of the leafy sprout are cultivated
hydroponically. But despite its global popularity,
watercress is still fairly unknown in Australia, with
low production levels resulting in low demand,
and vice versa.
However, as people start picking up on the
many health benefits of watercress, and with chefs
like Jason paving the way for its use in commercial
kitchens, it s unlikely watercress will stay unknown
for very long. sm
On The Terrace, 37 Bay View Terrace, Claremont,
(08) 9284 5400, ontheterrace.com.au.
Telephone: (08) 6389 1846
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