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Shuck off

When you make your friends come out on a Sunday to give a tour of the oyster farm they manage and then beat them in a oyster shucking speed trial, then post it on youtube

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main course

Grilled Wallaby with Beetroot, goats cheese and roast garlic tart

wallaby and beetroot tart

4 wallaby fillets

Tart
Pastry (or use 2 sheets of short crust pastry)
1 2/3 cups plain flour
125g butter
1 tablespoons water

2 medium beetroot
2 bulbs garlic
1 tablespoon olive oil
Tablespoon diced onion
Tablespoon shredded basil leaves
6 eggs
¾ cup cream
100 grams goats’ cheese
2 tablespoons parmesan

Turn the oven on to 180 C

Dice beetroot into a 1cm dice, and peel garlic cloves and coat them in the oil put them into a roasting try and roast in the oven for 18 minutes or until soft and cooked. Cool. To make the pastry in the food processor or thermomix  blend the flour and butter until in resembles fine crumbs and mix in water to make smooth dough. (may need a little more). Knead well and rest for ½ hour.

Roll pastry out to 5ml in thickness and line the greased pie dish.

Mix the egg and cream well add the onion, basil, and cheeses and the beetroot and garlic and mix well pour mix into the pie shell. Bake for 18 minutes or until golden brown and cooked through.

Pan fry, grill or oven bake fillets for approximately 8 minutes for medium rare. Rest and slice next to tart serve with quince jelly

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

entree or light meal · main course · side of beef · soups

Minestrone soup

minestrone soup

Serves 8

1 litre beef stock ( Make your own https://eloiseemmett.wordpress.com/2013/01/19/stocks/)
2 onions
2 cloves garlic
3 medium carrots
2 stalks celery
tablespoon basil
teaspoon oregano
2 rashers bacon
400 grams tomato
400 grams cooked kidney or cannellini beans
200 grams small pasta
salt and cracked pepper

Heat a large pot on the stove with a dash of olive oil, add the peeled and finely diced onion, crushed garlic and finely diced bacon, celery and carrots and sauté for about 3 minutes or until soft. Add the herbs tomato and stock and simmer for 20 minutes. Add the pasta until cooked (add any other vegies you might like to here, peas, green beans, corn) and add the cooked beans and season with salt and pepper.

Serve topped with a little parmesan with some garlic pizza bread

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

main course · side of beef · side of lamb

Slow cooked Goat shanks

I have used Leap farm goat available from the Bream Creek Farmers Market but this would work well with lamb shanks or osso bucco (sliced up beef shanks). And there are big variations in cooking times amongst different slow cookers so allow time for extra cooking if you don’t know yours very well.

2 shanks
2 onions
2 cloves garlic
4 sprigs thyme
200 ml beef stock
400 gram tomatoes
2 bay leaves
½ teaspoon pepper berries
salt
200 ml red wine

Seal the shanks in a hot pan on all sides and put in the slow cooker. Add the peeled and roughly chopped onion, peeled and crushed garlic, and thyme, stock, crushed tomatoes, bay leaves, cracked pepper berries a pinch of salt and the wine and cook for 4 hours on high. Serve with mashed potatoes, sweet potato and pumpkin or polenta and vegetables.
This recipe  is a recipe I developed for my page in the Tasman Gazette, Sorell times and East coast view August edition here is a link for the full page:  TGaug15 PROOF9 15 (1)

goat shank531

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!