snowball&pembrton FOOD WORKSHOP
 
 
   
   

RECIPES

Autumn is the time to still cook outside and enjoy the last of the summer fruits as we move into cooler days. Check out what is in season and adapt your recipes to use what is abundant and mix and match and try some new variations…. A great way to invent a new recipe.

: : Pavlova Roulade filled with cream and fresh seasonal fruit
: : Lemon Tart with Toasted Almond Crust
: : Vanilla brulee tarts
: : Chicken, Feta and Leek Strudels


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Pavlova Roulade filled with cream and fresh seasonal fruit

5 organic egg whites
180g castor sugar
¼ teaspoons of salt
½ teaspoon vanilla extract
1 tsp corn flour
1tsp white vinegar

Oven temp 180oC
Filling :
300 ml thickened cream
Seasonal berries (strawberries, raspberries, blueberries)

In an electric mixer whisk the egg whites with the salt and sugar on medium high for about 6-8 minutes until thick and glossy. Fold in the vanilla, corn flour and white vinegar. Spoon on the baking tray and spread evenly. Bake for 15-20 minutes until it is set and a pale beige colour. Remove from the oven and cool a little.

Place a baking tray lined with baking paper over the Pavlova and invert it onto the baking paper. Carefully remove the tin and peel off the baking paper. Whisk the cream until thick and add a little sugar to taste. Spread this over the Pavlova and then sprinkle over berries.

Now using the paper roll up the Pavlova to a cylinder. Carefully slide it onto a serving dish and refrigerate until ready to serve. Sift over some icing sugar and garnish with extra berries.


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Lemon Tart with Toasted Almond Crust
This rich toasted almond crust sits well with the light buttermilk lemon filling

Pre-heat the oven 180oC
1 cup slivered almond, lightly toasted in the oven for 5-10 minutes
4 tbls unsalted butter melted
4 tbls pure maple syrup
1 cup plain unbleached flour
Pinch of sea salt

Filling:
¾ cup granulated sugar
3 tbls plain flour
4 medium organic eggs, lightly beaten
½ cup unsalted butter, melted and cooled
1 cup buttermilk
Grated zest of 2 lemons
2 tbls freshly squeezed lemon juice
1 teaspoon vanilla extract

Combine the flour sugar together in a mixing bowl. Add in the beaten eggs and mix well. Stir in the buttermilk and butter. Fold through the lemon zest, juice, vanilla extract to combine. Pour into the pre-cooked pastry shell.

Grind the almonds in a food processor. Remove to a bowl and mix in the flour and salt. Mid the butter and maple syrup together and then stir into the almond mixture to combine. Press the dough into the tart pan with moistened fingertips. Use your thumbs to press down into the fluted sides of the pan. Bake for 10 minutes until lightly golden. Remove and pour in the filling.

Bake for a 15 minutes then turn the oven down to 1750C and cook for a further 40 minutes until the filling is set. Cool to room temperature before serving.


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Vanilla brulee tarts

Pastry:
250g plain flour sifted
110g unsalted butter cut into tiny pieces
110g icing sugar
1 organic egg

In a food processor, process the flour, butter and icing sugar until it resembles fine breadcrumbs. Process the egg into the mixture and once it starts to come together remove and form into a round ball and chill for 30 minutes. Roll out to fit 6 tart tins and line with non stick baking paper and beans. Chill for 30 minutes before baking. Bake on a preheated oven tray for 10 minutes. Remove the weights and bake for a further 5 minutes. Remove and cool.

Custard:
600mls pouring cream
1 vanilla bean 6 organic egg yolks
¼ cup caster sugar
30gs chilled unsalted butter, cut into tiny pieces
½ cup extra caster sugar or brown sugar for glazing

Heat the cream with the vanilla bean and bring to boiling point. Reduce the heat and cook the mixture for 5 minutes, stirring occasionally. Set aside and strain into a jug. Whisk the egg yolks with the sugar in a large bowl over a saucepan filled with hot water that is simmering. The mixture should become dense, but it must not scramble. Whisking continuously pour in the cream into the egg sugar mixture. Continue cooking for 10 minutes or until the mixture is thick enough to coat the back of a spoon. Immediately whisk in the butter and then pour into a chilled bowl. Allow to cool, cover and refrigerate overnight. Spoon into the pre-baked tart cases and chill.

To serve sieve castor sugar evenly over the top of the custard. Heat a blowtorch and scorch the sugar until it evenly caramelizes. Alternatively make toffee (see below) and place shards over the top of the tart and serve.

Line a baking tray with foil. Place 200gs of caser sugar with 4 tablespoons of water into a saucepan and over a very low heat; stir continuously until the sugar has dissolved. Stop stirring and bring the mixture to the boil. Turn down the heat and swirl the sugar gently until the sugar turns golden. Pour into the tray and set aside to cool completely. Be careful when handling the toffee as it will be very hot.

Break into pieces when cold and decorate the top. Dust with icing sugar.


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Chicken, Feta and Leek Strudels

Pre-heat the oven to 200°C

1 tablespoon canola oil
1 large leek, washed, trimmed and finely chopped
1 red onion, finely chopped
2 cloves of garlic, finely minced
400g lean organic minced chicken
½ cup feta cheese
1 teaspoon dried mint
1 tablespoon finely chopped parsley leaves
Salt and freshly ground black pepper

8 sheets of filo pastry
1/3 cup melted butter for pastry

Heat the oil in a saucepan add the leek, onion and garlic and cook over a medium heat for 3-4 minutes until soft. Add in chicken cook 3-4 minutes over a gentle heat until cooked through. Turn the heat up and cook for 3-4 minutes to evaporate some of the liquid. Remove from the heat and cool completely before stirring in the feta, herbs and seasoning.

Layer 8 sheets of pastry together, brushing a little melted butter between each sheet. Cut down the centre. Place half of chicken filling at the short end of the pastry and fold the sides in a little and roll up into a log. Roll up the second pastry and chicken into a log. Brush well with melted butter.
Place onto baking trays lined with non-stick baking paper and cook until lightly browned for 20-30 minutes.

Remove and cool a little before serving. Serve with mixed leaf salad


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