Month: January 2013

Apple and blackberry pie

~ Eloise Emmett ~ Leave a comment

mags picking

Maggie picking the blackberries

 

steph with apple

Apples from our tree.

Pastry
2 cups self raising flour
¼ cup icing sugar
125 grams butter
½ cup milk
1 egg white
1 tablespoon caster sugar

 Filling
4 apples
1 punnet blackberries
1 Tablespoon corn flour

prep

 

 Turn oven on to 180 c

To make the pastry, in a bowl or the food processor blend or mix, flour with the icing sugar and butter until it is like fine crumbs, then mix in the milk. Put on a floured bench roll out 2/3 of the pastry for the base and sides of a 20 cm pie dish and the other 1/3 rolled out for the lid. Leave to rest for at least 20 minutes.

 To make the filling, peel and dice ,into 1cm pies, the apple and put in a pot with about 1 tablespoon of water and cook until the apple is cooked but firm. Cool. Toss berries in the corn flour and mix with the apple mix and fill pie. Stick lid to base with the egg white and egg white the top and sprinkle with caster sugar. Put a hole in the top for stem and bake for about 25 minutes

slice of pie

Wallaby fillet with thyme roasted beetroot, fetta and cherry chutney

~ Eloise Emmett ~ Leave a comment

cherries

Beautiful cherries, direct from the farm in safety cove road Port Arthur, $6/kilo for seconds what a bargain!

I made a cherry chutney to serve with, pepperberry wallaby fillets on a warm salad of thyme roasted beetroot, silverbeet and fetta.

This recipe serves four
4 wallaby fillets
1 tablespoon pepper berries
1 tablespoon peppercorns
1 teaspoon oil

 2 large beetroot
5 sprigs thyme
1 tablespoon oil
1 cup silver-beet or spinach leaves
120 grams fetta

 Cherry chutney
1 small red onion
200 grams cherries
2 tablespoons red wine vinegar
2 tablespoons brown sugar

To make the chutney, halve and take the pips out of the cherries. Dice the onions and put in a small pot with the cherries, vinegar and sugar and cook over a low heat for about ½ hour until cherries are cooked and soft.

 Peel and dice the beetroot, and chop the thyme and bake in a moderate (180 degree) oven for about 30 minutes, when the tray is still hot toss through the spinach and fetta.

To cook the wallaby, crush the peppercorns and pepper berries and mix together then roll the wallaby fillets in them to coat them.

 Brush the fillets with oil and cook in a hot pan or hot grill on the BBQ, turning regularly for about 8 minutes for medium rare. Wrap the meat in foil and let it rest for about 10 minutes.

 Serve the wallaby thinly sliced with the salad and the chutney.

wallaby cherry