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western potatoes

Australia’s Feel Good FoodTM


www.feelgoodfood.com.au

western potatoes

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Method 1. Boil potato until tender, drain and mash thoroughly or push through a potato ricer. 2. Combine milk and water in a separate bowl, then stir in yeast and sugar and set aside until foaming. 3. In a large bowl or your mixer, sift together flour and salt, then rub in butter to make a breadcrumb consistency. Mix in mashed potato and combine well. 4. Pour the wet yeast mixture into the flour mix, then gently work mixture to a soft dough. 5. Turn dough on to a floured surface and knead lightly until smooth. 6. Place the dough in a clean bowl, oiled with a little olive oil. Cover with cling wrap and leave in a warm place until doubled in bulk (approximately 35 minutes). 7. Empty risen dough from bowl, punch down and knead into a smooth loaf shape on a lightly floured surface. 8. Place dough in a greased 25cm loaf tin or a clean, well-oiled terracotta pot (reserved for cooking). Leave in a warm place until dough rises again. 9. Bake in oven at 200ºC for 45 minutes or until cooked when tested with skewer. 10. Remove from oven and brush top crust lightly with melted butter.

Fast Rhubarb Jam Makes 3 cups Ingredients: 3 cups chopped rhubarb (about 6 medium stalks) 2½ cups white sugar ½ cup water 1 pkt strawberry jelly crystals Method: 1. 2. 3. 4. 5. 6.

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Chop rhubarb in smallish chunks, put in saucepan and add water. Stir continuously and boil until rhubarb goes soft (about 4 mins) Add sugar and boil, stirring until it dissolves - about 2 minutes. Turn off heat and pour in jelly crystals, stir until dissolved. Pour into sterilised jars or clean, well-sealed plastic storage containers if storing in fridge or freezer. Cool to set before serving

Recipe courtesy www.kidspot.com.au

Australia’s Feel Good FoodTM


Method 1. Wash and prick potatoes and bake wrapped in foil at 220ยบC for 45 minutes until just cooked, or cook following the instructions on your potato microwaver. 2. Meanwhile, finely dice garlic, onion and bacon. Fry until cooked and remove from heat into bowl. 3. Add chopped herbs and crumbled feta and mix well. 4. In a clean bowl, light whisk 2 eggs. 5. Take cooked potatoes and cut a circle in the top, remove and scoop out approximately 2 tablespoons of the cooked potato. 6. Rewrap the potatoes in foil, leaving the hole at the top exposed. Spoon in the onion bacon mixture until nearly full. Spoon a quarter of the beaten egg mixture on top. 7. Return potatoes to oven at 220ยบC for 10 minutes or until egg is cooked through. 8. Garnish with extra herbs and serve in the great outdoors!

Method 1. Wash, prick and bake potatoes with a spray of oil at 220ยบC for 1 hour until until tender, or cook following the directions on your potato microwaver. When the potatoes are cool, remove the skins and crumble the flesh into a bowl. 2. Add the flour, cream, eggs, oregano, garlic, nutmeg, salt and pepper and beat until smooth. 3. Whisk in the milk until you have a smooth mixture (add more or less if necessary) then gently fold in the artichokes. 4. Coat a non-stick frypan lightly with olive oil and a heaped serving spoon of the pancake mix for 3 minutes on each side or until golden. 5. Mash the blue cheese with 30ml of boiling water until creamy then drizzle onto the pancakes. 6. Serve with ham steaks, grilled for 4 minutes on each side and glazed with maple syrup for the final minute of cooking.

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western potatoes

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western potatoes

Australia’s Feel Good FoodTM


Method 1. 2. 3. 4. 5. 6. 7.

In a food processor, process all the Chermoula ingredients to a paste consistency. Cut the lamb into large cubes, and dice the potato and sweet potato into similar sized pieces. Mix all ingredients together with the Chermoula paste and marinade for at least 4 hours, or overnight if possible. Pre-heat the oven to 150ºC. Remove the marinated meat from the refrigerator and mix in 1 ½ cups water. Place mix in a Tagine or a heavy based large pot and close the lid. Cook at 150ºC for 3 hours, checking after 2 hours and adding a small amount of water if required. Serve garnished with coriander leaves and whole blanched almonds, on couscous.

Couscous Serves 10 Ingredients 3 cups couscous 3 cups water 100g butter Zest of 2 oranges 1 tbsp salt 50g slivered almonds, roasted 50g currants or sultanas 50g dried cranberries 2 cups chickpeas, soaked and cooked Cinnamon to serve Method 1. 2. 3. 4.

Place couscous in large bowl. Place water, butter, salt and orange zest in a small saucepan and bring to boil. When butter is melted, stir hot liquid and pour over the couscous, quickly mixing with a fork. Leave the couscous to absorb the liquid, stirring every few minutes until light and fluffy (approx. 15 mintues). Stir dried fruit and chickpeas through couscous, place in a serving dish and sprinkle with cinnamon.


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western potatoes

Australia’s Feel Good FoodTM


Ingredients 2 large Ruby Lou potatoes (peeled) 1 egg yolk plain flour 4 ripe figs 200g goats cheese 100g hazelnuts (roasted & husked) Method 1. Place the potatoes in a large pot of cold water & bring to the boil. Simmer gently until cooked. 2. Meanwhile, halve the figs and place cut side up in a baking dish. Roast at 180ยบC for 15 minute or until soft and starting to caramelize. 3. Remove cooked potatoes from the water and place on a tea towel. Allow to stand for 5 minutes to dry out. 4. Using a mouli or potato ricer, pass the potatoes into a large stainless steel bowl. Add the egg yolk and then the plain flour a little at a time, mixing to form a dough. 5. Divide the dough into three portions and roll each into long cigar shapes, using a light touch. Using a scraper, cut each roll into 3cm pieces. 6. Place a few at a time into a pot of boiling water and simmer until gnocchi floats to the top. Remove and place on a tray lined with baking paper, ensuring the gnocchi are not touching. Place the tray in the fridge to cool. Repeat the process until you have finished all the dough. 7. For the sage butter, place a saucepan on high heat then add the butter and simmer until it starts to brown. Immediately add the sage leaves and remove from the heat. Leave in a warm place. 8. Heat a heavy based fry pan on high heat with a little olive oil & sea salt, add the gnocchi and continue to cook on high heat, stirring constantly until gnocchi is evenly browned. Add the hazelnuts and rocket, and toss for 2 minutes. Add the goats cheese and toss for a further 2 minutes. 9. Divide the gnocchi evenly amongst 4 bowls, then top with the roasted fig and a drizzle of the sage butter.

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western potatoes

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Method 1. To prepare the Herring, keep 4 fillets whole, and roll and pin with a toothpick. Cut the other 4 fillets in half lengthways to make 8 narrow fillets, then roll and and pin with toothpicks. Set aside. 2. Bring olive oil, star anise and bay leaves all together in a small heavy based pot and heat to warm to hot (not boiling and ideally to 84ºC). 3. Crush garlic cloves with the back of a knife and sweat onions and garlic in butter until soft and translucent. Add beef stock and reduce by two thirds, add cream and reduce by two thirds or until thick and saucy. 4. Par boil the potatoes in 2 litres of salted water until just soft. Allow to cool, peel away skin, trim ends and divide in half diagonally. 5. Trim away ends of baby leeks and wash thoroughly, checking for sand. Blanch the leeks in boiling salted water for 2 minutes then remove to a plate. 6. Combine sliced ginger, sugar and water in a pot, bring to the boil, then allow to cool slowly. 7. Cook or ‘confit’ the herring for 4 minutes in the hot olive oil. 8. Warm the Kipflers back up in a pan with some of the soubise (reduced beef stock and cream sauce). 9. Dress the leeks in the ginger syrup. 10. Put down a good dollop of soubise on the plate and drag your spoon through it to create a ‘Cheffy’ look. 11. Artfully place herring, potatoes and leeks on a plate to serve.

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Australia’s Feel Good FoodTM



Feel Good Food 18 Winter 2012