Small plates

Small plates

By
Andrew McConnell
Contains
15 recipes
Published by
Hardie Grant Books
ISBN
9781743791325
Photographer
Earl Carter

This chapter is a collection of some of my favourite dishes that don’t fall easily into any particular category. There are some offal (variety meat) dishes here, and some random things like pork belly and steamed abalone that washed up here too. To me it seems these dishes all belong together, even if they fit together in a way that’s not particularly or immediately obvious.

There’s certainly a mixed bag of techniques and ingredients. Take some of the offal dishes, for example. One of my favourite things to eat in China is cold cuts. I’ve used the techniques they use in China to make cold cuts from ingredients like chicken, but here I’m applying them to pig’s ear, tongue and brisket elements. It’s like updating the flavours a little, pushing things forward, which is a reflection of what we try to do with the Supernormal menu.

I suppose these small dishes are roughly equivalent to an appetiser in terms of their size but they can be used as standalone dishes or as part of a larger shared meal, so they’re a lot more versatile than a traditional appetiser. It’s the kind of flexibility that you find on menus in Asia and particularly throughout China, where there is a less rigid structure to a meal and you tend to construct a meal yourself, according to the way you want to eat at that moment. It’s liberating.

Featured Recipes in this Chapter

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