Popular Shop Recipes
Pinch of Salt
Pinch of Sugar
25g of Melted Butter
120 ml of Water
1/2 tbsp of Seeded Mustard
1/2 Cup of Grated Kongwak Cheese
Aim for dense dough that is only just sticky.
Divide dough into 8 and roll out to desired thickness approximately 5 on pasta machine.
Transfer onto baking paper, sprinkle with grated cheese and a sprinkling of salt.
Bake in preheated oven at 160 degrees until crisp/
*Tip for making bread: Reserve some dough from the day before and add to today's mix. Prove it twice and you will have a hint of sour dough flavor.
3 CHEESE TART
with Caramelised onion
Short crust pastry
¾ cup plain flour
1/3 cup self raising flour
30g grated Kongwak Reserve hard sheep cheese with Mountain Pepper
1½ tablespoons water
Place flour and butter in electric mixer and blend until it resembles fine bread crumbs. Add water and mix until it is a firm dough (may not need full quantity). Knead until smooth and then place in sealed plastic container in fridge for at least 30 minutes.
Roll the pastry on lightly floured board or if you have a pasta roller through the number 1 setting.
Line tart tray with pastry and store in fridge until required.
Being time poor I have been cheating on this step. I fry off my onion until soft and just starting to brown then add a caramelised onion jam purchased from supermarket and simmer over a low heat for aprox 15 minutes. Cool before use
This will vary depending on the size tart you are making. For a medium size tart or 6 small shells, I would use
75g Moyarra Myrtle fresh sheep curd with lemon myrtle
Blend together add seasoning as preferred (salt/pepper)
To make Tart
Remove pastry shell from fridge, smother the base with the caramelised onion mix &add a generous layer of chopped spinach. Time for the Brie;
200-250g Prom Country Cheese Wattlebank Mist
Trim the mould off the top (too much of the rind can be over powering). Place brie on top of spinach, sprinkle with more grated Kongwak pour egg mix in to half way up the shell. To make the tart a little extra special top with some pine nuts.
Bake in a fan forced oven at 180 degrees until firm pastry light tan in colour and egg mix shows firmness. Cook for approximately 25 minutes.
Sundried Tomato Pesto
250g of Sundried Tomatoes
125g of Kalamata pitted olives
4 - 5 cloves of Garlic (depends on your taste)
1 - 2 tsp of Capers
Fresh oregano or merjoram
Blend together with some of the oil from the Sundried Tomatoes until thoroughly chopped.
Store in fridge.
Use in toasted sandwiches, pasta sauce or in your sauce to add a rich flavour.
1 lemon or orange
2 tsp black peppercorn, lightly crushed
1 tsp allspice berries, lightly crushed
1 litre apple cider vinegar
2 cinnamon sticks, Aniseed Myrtle, Star Anise
1/2kg caster sugar 1/2kg brown sugar
2kg small pears
Pare the zest from the lemon or orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, lemon or orange juice, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved.
Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put in a colander to drain. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.
Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.