This is the last in our breakfast series on Anthology Magazine. This week we feature some home made sausages.
P.S. They are in coils because I am fairly shit at tying the links.
The first one is a ham tart. We thought everyone has so much ham at Christmas time it would be nice to do something different with it. It was a bit of experiment but it came out pretty well.
250g Plain Flour
Cold Water – enough to bring it together – maybe a 1/2 to 3/4 of a cup
1 1/2 Cups Single Cream
4 Egg Yolks
30 mL Brandy
2 Bay Leaves
Zest from 1/4 of a small Orange (grated)
300g Shredded Christmas Ham
6 Spring Onions finely chopped
For the pastry rub the butter into the flour and salt. Once rubbed in add the water and bring together without working it too much. Wrap in cling film and place in the fridge for an hour. Then roll out and place in mini tart tins, now blind bake for 10-15 mins at 180 degrees C.
For the custard, slowly simmer the cream, brandy, bay leaves, zest and cloves in a pot for 15 mins. In the mean time whisk together yolks. Add yolks to hot cream, reduce heat and whisk until custard thickens.
Then strain the custard, mix with ham and onions then pour into tart shells – not quite to the top and bake in the oven at 160 degrees C for 20-30 mins till just set.
There is something about this recipe that is very ‘me’! For starters it has peas and asparagus – two things I am very fond of, then it is a risotto which is nice and creamy and cheese-y, and thirdly it is a wonderful green colour and I absolutely love green!
I frequently visit A Common Ground at Salamanca, it is close to my work and they sell the best eggs (oh and the best fudge too!) but also some amazing cheese from Bruny Island and meat products from Rare Foods. So this recipe brings together some of these great products. Plus it is the perfect dish for this time of year when peas and asparagus are everywhere.
Big thank you to Spanky for letting us take some pics in the shop. I recommend you go have a look!
For the risotto
1 leek finely sliced
½ a brown onion diced
Knob of butter
Pinch sea salt and pepper
300g risotto rice (I used arborio but have read that carnaroli is better)
4 cups of vegetable stock
½ cup white wine
Handful or so of freshly grated cheese (I used a mix of the fantastic Tom from Bruny Island Cheese Co and parmesan)
Another knob of butter
½ cup of fresh shelled peas (or frozen if you can’t get them)
Bunch of asparagus chopped into approximately 2cm lengths
2 slices of lightly pan cooked ham chopped for garnishing (I used some lovely Rare Foods smoked ham)
1 cup fresh shelled peas (again frozen is fine)
Knob of butter
Sea salt and pepper
1-2 shallots finely chopped
1-2 tablespoons of vegetable stock
Clove of garlic crushed
To make the risotto, place your stock in pan on low heat and place a larger pan on medium-high heat with a lug of olive oil and knob of butter. Add the leek and onion, salt and pepper and cook until translucent. Add the rice and stir through cooking for a minute or so, then add the white wine. Allow this to cook down before adding a ladle full of stock and again cooking down. Continue this process until the rice is cooked through. I have found that you don’t need to continuously stir it just keep and eye on it and make sure it’s not catching on the bottom.
While the risotto is cooking make the pea puree. In a small pan melt some butter, add the shallots and garlic and cook until translucent add the peas and cook for a few minutes, then add some stock and salt and pepper and heat until peas are cooked but still holding their shape. Put the pea mix into a blender and puree until smooth but still with some pea texture.
With the risotto rice cooked turn the heat to low and add in the fresh peas and asparagus pieces and stir though along with another knob of butter and the cheese. Once the peas and asparagus are sufficiently cooked spoon in the pea puree and stir through. Garnish with the lightly pan cooked ham and some parsley, and maybe a little more cheese.
Tasmania has had to batten down the hatches for over a week now with 10 metre seas and gale force winds thrashing our island. So a lot of the last week has been spent inside looking at big swell lines and rain squalls coming up the Derwent – perfect weather for soups and stews. Unfortunately we haven’t been able to get out and collect any ingredients of our own – well we have but only as far as our local butcher who had some great lamb I couldn’t pass up. I suppose you could call this more of a spring recipe but who says you can’t eat it now? I didn’t write the rules.
250g Lamb Back strap cut thinly
2x Garlic Cloves chopped finely
750mL Vegetable Stock
1 Cup of Water
1 Bunch of Spring Onions roughly chopped
4 Medium Spuds diced
Ground White Pepper
Hand full of Mint
Salt and Olive Oil
1. With olive oil sweat potatoes, pepper and spring onions in a pot. Then add garlic and soften.
2. Add stock and simmer until potatoes are tender. The add peas
3. When the peas are cooked add mint and a little extra spring onion. Then with a potato masher mash a corner of the pot – with thicken it slightly (thanks Jamie Oliver for that tip).
4. At the very last minute add the lamb and serve – the lamb will cook in the heat of the broth.
5. Finish with olive oil and serve with bread and butter.
Really easy and really good.
After a cracking hangover on Saturday morning I decided I better do something with my Sunday so we made a trip to the Farmers Market in Hobart.
There was so much great produce there we have decided to make a Farmers Market post a semi-regular thing. This week some radishini caught my eye and as I love all things raw I thought we would try it with some rare roo I also found at the market.
2x Kangaroo or Wallaby Fillets
2x Tbs Brown Sugar
1x Tbs Salt
1x Tsp Black pepper
1x Tbs of Bruny Island ODO Cheese
Olive Oil – the good stuff
Juice from half a Lemon
A few sprigs of Radishini – see pic. I also added some Cressini.
1. Mix the roo with the brown sugar, salt and pepper and light smoke – for say 5mins. You don’t have to smoke the roo, but if you don’t leave out the brown sugar.
2. Sear the roo in a hot pan and let sit, then slice as finely as possible.
3. Lay out on a plate and crumble some cheese over and add the radishini.
4. Dress with olive oil and lemon juice before serving.