THECONTENTS DINING ROOM THE FARM HOUSE 6 THE KITCHEN 8 THE DINING ROOM 54 THE VERANDAH 110 THE GARDEN 152 GLOSSARY 194 CONVERSION CHART 197 INDEX 198
THE KITCHEN
ALMOND, BANANA AND BLUEBERRY PANCAKES
SPICED PUMPKIN BREAD
2 cups (300g) self-raising flour 1 teaspoon sea salt flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon chilli flakes ½ teaspoon sweet paprika 1 cup cooked mashed butternut pumpkin ½ cup (125ml) buttermilk 60g (2 ounces) butter, melted 2 eggs ¼ cup (50g) pepitas (pumpkin seeds), chopped coarsely ¼ cup (20g) finely grated parmesan cheese 2 teaspoons fresh thyme leaves 1 teaspoon dried oregano leaves
1 cup (150g) self-raising flour 1 cup (120g) ground almonds ½ cup (110g) firmly packed light brown sugar 2 teaspoons ground cinnamon ¼ teaspoon bicarbonate of soda (baking soda) ½ cup mashed banana 1¼ cups (310ml) coconut milk 2 eggs ¹⁄³ cup (25g) flaked almonds 30g (1 ounce) butter 125g (4 ounces) fresh blueberries 1 Combine flour, ground almonds, sugar, cinnamon in a medium bowl; stir in banana. Make a well in centre; gradually stir in combined milk and eggs until smooth. 2 Toast flaked almonds in a large frying pan over medium heat until browned lightly. Remove from pan; cool. 3 Place a quarter of the butter in same pan; swirl pan until greased all over. Pour ¼-cups of mixture into pan; allow room for spreading. Cook over medium heat about 5 minutes or until bubbles begin to burst. Turn pancakes; cook until browned lightly on the other side. Remove from pan; cover to keep warm. Repeat with remaining butter and mixture. 4 Serve pancakes with blueberries and toasted nuts.
1 Preheat oven to 180°C/350°F. Oil 11cm x 18cm (4½-inch x 7¼-inch) loaf pan; line base with the baking paper. 2 Combine flour, salt and spices in a large bowl. Make a well in centre; stir in combined pumpkin, buttermilk, butter and eggs until just combined. 3 Spoon mixture into pan; smooth surface. Sprinkle with combined pepitas, cheese and herbs. 4 Bake bread about 55 minutes. Stand in pan 10 minutes; before turning, top-side up, onto a wire rack. Cool 30 minutes before serving.
prep + cook time 25 minutes makes 12 nutritional count per pancake 13.2g total fat (5.7g saturated fat); 986kJ (236 cal); 22g carbohydrate; 5.5g protein; 1.2g fibre
prep + cook time 1 hour 20 minutes (+ cooling) serves 8 nutritional count per serving 12g total fat (5.7g saturated fat); 1140kJ (272 cal); 30.5g carbohydrate; 9.5g protein; 2.3g fibre
tip You need 1 large overripe banana (230g) for the amount of mashed banana in this recipe.
tip You need to cook 400g (12½ ounces) pumpkin for the amount of mashed pumpkin in this recipe.
serving suggestion Serve with maple syrup and cream.
(photograph page 23)
THE KITCHEN
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THE KITCHEN
ALMOND, BANANA AND BLUEBERRY PANCAKES
Situated close to the property, a kitchen garden provides the farm house with a variety of herbs and an abundance of vegetables and fruits. Pick the produce as you need it.
ROAST BEEF WITH TUNA AIOLI (RECIPE PAGE 37)
WARM BEEF AND HUMMUS SALAD (RECIPE PAGE 40)
THE DINING ROOM
Nutritious and delicious, mushrooms have a wonderful yet subtle, earthy flavour. Brush off the dirt and eat them raw or cooked – there are a thousand and one different ways.
PEPPERED BEEF FILLET WITH FRENCH-STYLE PEAS
1 Preheat oven to 180°C/350°F. 2 Tie beef at 2cm (¾-inch) intervals with kitchen string. Sprinkle salt and pepper on board; roll beef firmly in seasoning. Heat half the oil in a large shallow flameproof baking dish; cook beef over high heat until browned all over. Roast, uncovered, about 20 minutes for rare or until cooked as desired. Remove beef from pan; cover, stand 15 minutes. 3 Meanwhile, pour boiling water over shallots in a heatproof bowl; stand 1 minute. Drain, peel shallots. 4 Heat remaining oil in a large heavy-based saucepan over low heat; cook shallots, covered, about 20 minutes or until tender. Add pancetta; cook, stirring, until browned. Add garlic and thyme; cook, stirring, until fragrant. Add wine; bring to the boil. Add stock; boil 2 minutes, then simmer, covered, about 8 minutes or until liquid has reduced by about one-third. Gradually add butter to sauce, stirring, until sauce thickens. Add peas and lettuce; simmer, covered, about 2 minutes or until peas are cooked and lettuce is tender. Season to taste. 5 Cut beef into slices; serve with vegetable mixture.
1kg (2-pound) piece beef eye fillet 2 tablespoons sea salt flakes 2 tablespoons freshly cracked black pepper 2 tablespoons olive oil 350g (11 ounces) shallots 100g (3-ounce) piece pancetta, chopped finely 2 cloves garlic, sliced thinly 3 sprigs fresh thyme ²⁄³ cup (160ml) red wine ½ cup (125ml) beef stock 50g (1½ ounces) butter, chopped ½ cup (60g) frozen baby peas 2 baby cos (romaine) lettuce (480g), trimmed, cut into wedges
prep + cook time 50 minutes (+ standing) serves 4 nutritional count per serving 49.9g total fat (19.6g saturated fat); 3815kJ (911 cal); 5.9g carbohydrate; 102.6g protein; 5.7g fibre serving suggestion Serve with mashed potato.
THE DINING ROOM
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THE DINING ROOM
RHUBARB AND WHITE CHOCOLATE BREAD AND BUTTER PUDDING
470g (15 ounces) trimmed rhubarb stalks ¾ cup (165g) raw caster (superfine) sugar 450g (14½ ounce) loaf brioche 90g (3 ounces) butter, softened 1 teaspoon ground cardamom 180g (5½ ounces) white eating chocolate, chopped finely 1 vanilla bean 5 eggs 2 cups (500ml) pouring cream 1½ cups (375ml) milk 2 teaspoons icing (confectioners’) sugar 1 Preheat oven to 180°C/350°F. 2 Cut rhubarb into 6cm (2½-inch) lengths. Place rhubarb in a 4-litre (16-cup) ovenproof dish; sprinkle with ¼ cup of the raw caster sugar. Roast, covered, about 25 minutes or until just tender. Transfer half the rhubarb to a medium bowl. 3 Meanwhile, trim brioche; cut into 1.5cm (¾-inch) thick slices. Combine 70g (2½ ounces) of the butter and cardamom in a small bowl; spread butter mixture onto each brioche slice. Sprinkle threequarters of the chocolate over buttered brioche; sandwich together. Layer brioche on top of rhubarb in dish. Top with remaining rhubarb and chocolate.
THE DINING ROOM
4 Split vanilla bean in half lengthways; scrape out seeds. Combine seeds with eggs, ¼ cup of the raw caster sugar, cream and milk in a jug. Pour half the cream mixture over brioche; stand until mixture has soaked into brioche. Pour remaining mixture over brioche; dot with remaining butter, sprinkle with remaining raw caster sugar. 5 Place ovenproof dish in a large baking dish; add enough boiling water to come halfway up side of ovenproof dish. 6 Bake pudding about 30 minutes or until just set. Remove pudding from baking dish; stand 10 minutes. Serve dusted with sifted icing sugar. prep + cook time 55 minutes (+ standing) serves 8 nutritional count per serving 46g total fat (27.9g saturated fat); 3445kJ (823 cal); 83.8g carbohydrate; 16.7g protein; 2.5g fibre tips Use regular caster sugar if raw caster sugar is not available. You can also use croissants, panettone, fruit bread or white bread instead of the brioche in this pudding. serving suggestion Serve with fresh or poached fruit.
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THE DINING ROOM
THE VERANDAH
CRAB SALAD, AVOCADO AND CUCUMBER SANDWICHES (RECIPE PAGE 119)
CHICKEN AND TARRAGON ‘PILLOWS’ (RECIPE PAGE 122)
CHOCOLATE BAKLAVA (RECIPE PAGE 137)
PISTACHIO, LEMON AND LAVENDER SHORTBREAD (RECIPE PAGE 140)
PISTACHIO, LEMON AND LAVENDER SHORTBREAD
MINI RASPBERRY SPONGE CAKES
250g (8 ounces) butter 1 tablespoon finely grated lemon rind 1 teaspoon vanilla bean paste 2¼ cups (335g) plain (all-purpose) flour ¼ cup (35g) rice flour ²⁄³ cup (150g) caster (superfine) sugar ¹⁄³ cup (45g) shelled pistachios, chopped coarsely 2 teaspoons dried lavender 2 tablespoons caster (superfine) sugar, extra
450g (14½-ounce) rectangular double sponge cake 1 tablespoon orange-flavoured liqueur ¹⁄³ cup (110g) raspberry jam 60g (2 ounces) raspberries
1 Preheat oven to 170°C/325°F. 2 Beat butter, rind and paste in a large bowl with an electric mixer until well combined. Stir in sifted flours, then sugar and nuts. Press mixture together. 3 Press mixture over base of 20cm x 30cm (8-inch x 12-inch) rectangular slice pan; mark into 24 finger lengths, prick all over with a fork. Sprinkle lavender and half the extra sugar over shortbread; press down lightly. 4 Bake shortbread about 35 minutes or until pale golden and firm to touch. Sprinkle with remaining extra sugar. Cool in pan. Cut into fingers.
1 Make glacé icing. 2 Place cakes upside-down on a board. Using a 5cm (2-inch) cutter, cut seven rounds from each cake. Split rounds in half; brush the cut surface of each base with liqueur, then spread with jam. Sandwich together with sponge tops. 3 Drizzle icing over each cake; top with berries.
glacé icing 1 cup (160g) pure icing (confectioners’) sugar 1 tablespoon lemon juice 1 tablespoon water, approximately
glacé icing Sift icing sugar into a medium bowl; stir in juice with a wooden spoon until icing is of a spreadable consistency, adding the water as needed. prep time 20 minutes makes 14 nutritional count per cake 1.8g total fat (0.6g saturated fat); 701kJ (167 cal); 35.3g carbohydrate; 2.5g protein; 0.8g fibre
prep + cook time 1 hour (+ cooling) makes 24 nutritional count per piece 9.6g total fat (5.6g saturated fat); 715kJ (171 cal); 19.4g carbohydrate; 2g protein; 0.7g fibre
tip These cakes are best made on the day of serving. tips Dried lavender is available from gourmet food stores and cake decorating stores. Shortbread can be made up to a week ahead; store in an airtight container, or freeze for up to 3 months. (photograph page 139)
THE VERANDAH
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THE VERANDAH
MINI RASPBERRY SPONGE CAKES
THE GARDEN
CRISP GARDEN VEGETABLES WITH ANCHOVY DIP
200g (6½ ounces) baby green beans 500g (1 pound) red radishes, halved 120g (4 ounces) champagne radishes, halved 400g (12½ ounces) baby carrots, peeled 4 witlof (belgian endive) (500g), halved 4 hard-boiled eggs, halved 2 teaspoons extra virgin olive oil
1 Make anchovy dip. 2 Meanwhile, trim tops from beans. Add beans to a medium saucepan of boiling water, return to the boil. Drain. Drop beans into a bowl of iced water until cooled; drain well. 3 Arrange vegetables and eggs on a serving platter; serve with anchovy dip, drizzled with oil.
anchovy dip 12 cloves garlic ¾ cup (180ml) milk 4 drained anchovy fillets ¾ cup (180ml) olive oil 1½ tablespoons white wine vinegar 2 tablespoons warm water, approximately
anchovy dip Bruise garlic using the flat side of a large knife; remove peel. Place garlic in a small saucepan with milk, bring almost to the boil. Reduce heat to low; simmer, uncovered, about 20 minutes or until milk is reduced to the consistency of pouring cream. Blend or process milk mixture with anchovies in a small food processor until smooth. With motor operating, gradually add oil, drop by drop at first, then in a slow steady stream until thick. Add vinegar, process to combine; add enough water to thin to a dipping consistency. Season to taste. prep + cook time 35 minutes serves 6 nutritional count per serving 43.8g total fat (8.4g saturated fat); 2041kJ (488 cal); 10.6g carbohydrate; 10.4g protein; 7.6g fibre tips Champagne or heirloom radishes are available from growers’ markets and specialty green grocers. You can serve the anchovy dip warm or cold. serving suggestion Serve with crusty bread.
THE GARDEN
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THE GARDEN
JERK-SPICED SWEET POTATO WITH CHIVE YOGURT (RECIPE PAGE 179)
THE FARM HOUSE IS A MEETING PLACE FOR EVERYONE TO COME TOGETHER, ESPECIALLY OVER A MEAL. THE DAY ALWAYS STARTS IN THE KITCHEN WITH A HEARTY BREAKFAST, WHILE THE DINING ROOM IS USED FOR OCCASIONS THAT REQUIRE A LITTLE POMP AND CEREMONY. ENTERTAIN OUTDOORS ON THE VERANDAH OR IN THE GARDEN ITSELF. WHICHEVER ROOM YOU’RE IN, FARM HOUSE COOKING CAPTURES THE ESSENCE OF COUNTRY HOSPITALITY.
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