Savoury

Boiled egg

This recipe features in the final pages of the FP2P egg teacher manuals that will be released shortly.

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Boiled egg

1. Bring your eggs to room temperature before boiling. If the eggs are too cold, the shells may crack during cooking.
2. Place the eggs in a saucepan of cold water. Place the pan over medium heat.
3. Bring to a gentle simmer, gently stirring the eggs constantly in a clockwise direction. The movement of the water helps to centre the egg yolks.
4. Simmer the eggs for 4 minutes for soft-boiled eggs. For semi-firm yolks and hard whites, simmer for 5 minutes. For hard-boiled eggs, simmer for 8 minutes. Use a slotted spoon to remove the egg from the water.

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Roasted stuffed capsicums

This recipe also features in the From Paddock to Plate book, page 50.

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Roasted stuffed capsicums

Ingredients

2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
10 capsicums (about 120g each)
500g beef mince

Meat sauce

410g crushed tomatoes
1 beef stock cube
1 cup water
1 tbsp tomato puree
1 tsp Worcestershire sauce
1 tsp sugar

Cheese sauce

30g butter
1-1½ cups milk
30g plain flour
½ cup tasty cheese, grated

1. Heat oil in a large heavy-based saucepan over medium heat. Fry onions and garlic until soft. Increase the heat to high, add mince and brown.
2. Add the tomatoes, beef stock, water, tomato puree, Worcestershire sauce and sugar. Bring to the boil and simmer until thick. Cool.
3. Melt the butter, add the flour and cook for 1 minute without browning.
4. Gradually add the milk, stirring constantly until thick and smooth.
5. Add the cheese and stir until melted.
6. Preheat oven to 220°C.
7. Wash capsicums and remove the tops. Use a teaspoon to remove seeds and membranes from inside, taking care not to break the flesh.
8. Place capsicums upside down in a lightly greased baking dish.
9. Bake for approximately 20 minutes. They should be partly cooked and able to hold their shape. Turn the right way up and leave to cool.
10. Fill the capsicums about three-quarters full with meat mixture and top with cheese sauce.
11. Bake for 20 minutes or until brown.

Recipe courtesy of capsicum growers, Rob and Ann Henderson

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Marinated beef cheeks

This recipe also features in the From Paddock to Plate book, page 259.

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Marinated beef cheeks

To prepare beef cheeks, marinate a day in advance.

Ingredients

4 prepared beef cheeks
2 litres beef stock
baby carrots, peeled
fresh garden peas

Marinade

2 carrots, chopped
2 sticks celery
2 brown onions
1 clove garlic
5 sprigs thyme
2 sprigs rosemary
3 fresh bay leaves
1 bottle Pinot Noir

Mash

2kg dutch cream potatoes
salt
500ml cream
100g fresh horseradish, grated
100g butter

1. To prepare beef cheeks, marinate a day in advance with the chopped carrots, celery, garlic, herbs and Pinot Noir. Refrigerate overnight or longer.
2. Remove beef cheeks from marinade and pat dry. Season with salt and pan-sear them until golden both sides. Put aside.
3. Drain the vegetables from the marinade and cook in the same pan, adding a little bit more oil. Deglaze with the marinade liquid and add the beef stock and bring to the boil.
4. Place the beef cheeks and the marinade and stock into a large casserole dish and cover with lid and cook for 5 hours on 150°C. Check often and top up with stock or water as needed. Beef cheeks are cooked when a skewer is inserted without any resistance.
5. To make the mash, boil the peeled potatoes in salted water until tender. Boil cream and horseradish together and simmer for 10 minutes until infused. Blend the cream and horseradish and then pass through fine strainer.
6. Mash the strained potatoes adding the butter and infused cream. Season to taste with salt and pepper.
7. Serve with blanched baby carrots and peas.

Recipe courtesy of Stuart Bell, head chef, Ten Minutes by Tractor

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Braised beef

This recipe also features in the From Paddock to Plate book, page 203.

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Braised beef

Ingredients

2 tbsp butter
1kg blade steak, cubed
1 onion, chopped
1 tsp curry powder
½ teaspoon ginger, ground
½ tsp allspice, ground
1 cup apricot nectar
¼ cup tomato puree
1 tbsp vinegar
1 tsp Worcestershire sauce
1½ tbsp brown sugar
¼ cup beef stock
¼ cup red wine
salt to taste
12 prunes, pitted and chopped
1 lemon, grated rind

1. Preheat oven to 170°C.
2. Melt butter in frying pan and brown steak quickly in batches. Transfer to a casserole dish.
3. Add a little more butter to pan if necessary and sauté onion until soft.
4. Stir
in curry powder and cook for 2 minutes. Add ginger, allspice, apricot nectar, sauces, vinegar, brown sugar, stock and wine. Stir well to lift the caramelised juices in pan.
5. Add salt and pour liquid over beef in casserole dish.
6. Cover and cook for 2 hours.
7. Add prunes and lemon rind.
8. Cook for a further 30 minutes.

Recipe courtesy of prune grower, Robyn Delves

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Roast beef

A firm favourite with many of our From Paddock to Plate subscribers.

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Roast beef

Ingredients

1.5 kg quality topside of beef
2 medium onions
2 carrots
2 sticks celery
1 bulb garlic
1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
olive oil
sea salt
freshly ground black pepper

1. Take the beef out of the fridge 30 minutes before it goes into the oven.
2. Preheat your oven to 240°C. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.
3. Put all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Place the beef on top of the vegetables.
4. Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
5. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.
6. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy.

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Warren’s spaghetti bolognese

Warren shows us how to cook this recipe in the grass-fed beef virtual excursion. It also features at the end of the All Subjects Stage 4 grass-fed beef worksheet.

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Warren’s spaghetti bolognese

Ingredients

1kg beef mince
1 large onion, diced
2 garlic cloves, crushed
800g whole tomatoes
3 tbsp tomato paste
1 cup white wine
fresh oregano, thyme, basil
2 tbsp extra virgin olive oil

1. Put the olive oil in a large pot on high heat. Put the mince in the pot and brown. Cook out the moisture from the meat to intensify the flavours.
2. Add onion and garlic to the pot after the mince to avoid over cooking these ingredients. Then add the wine and cook to reduce moisture.
3. Finely chop the fresh herbs from the garden.
4. Once the mince has browned, add the tinned tomatoes, tomato paste and fresh herbs. Break the whole tomatoes up with your wooden spoon.
5. Leave the sauce to simmer on a low heat for half an hour. Have a look and add water if you need to.
6. Cook for another two hours and serve.

Recipe courtesy of beef producer, Warren Pensini

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Saffron scones

Also find this recipe on page 208 of the From Paddock to Plate book.

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Saffron scones

Ingredients

3 cups self-raising flour
1 tsp salt
60g butter
1 cup milk
50–100 mg infused saffron, to taste

  1. Sift flour and salt. Add butter and rub into flour with your fingers.
  2. Add milk and saffron infusion all at once, and mix with a knife to make a soft dough.
  3. Turn on to a floured board. Knead very slightly.
  4. Roll out the dough until it is 2-cm thick, then cut into rounds with a floured scone cutter.
  5. Place on a lightly greased and floured baking tray and brush with a little milk.
  6. Bake in a hot (230°C) oven for 10 to15 minutes or until risen and golden.

Recipe courtesy of saffron grower, Terry Noonan

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Paneer

You will also find this recipe in the From Paddock to Plate book, page 90.

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Paneer

Ingredients

1 litre ewe’s milk
1–3 tbsp lemon juice
½ tsp salt
cheesecloth

  1. Bring milk to the boil in heavy-based saucepan with the salt, taking care not to burn it by stirring occasionally.
  2. Remove from the heat and gradually add lemon juice until the curds separate from the whey.
  3. Place the cheesecloth over colander and pour in the curds, allowing the whey to drain off.
  4. Tie the corners of the cheesecloth and place on a board with a weight on top to drain overnight. Try using two breadboards with a weight on the top board.
  5. When it is drained well enough to knead, work into a shape — this can be a rectangle, round flat ball or small balls.
  6. Store in fridge.

Note: To add extra flavour, cumin seeds can be added to the milk at the start.

Recipe courtesy of cheese maker, Jane Wilde

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How to make cheddar cheese

This hard cheese is usually made with cow’s milk, but can be made from goat and ewe’s milk. They both produce a slightly softer curd than cow’s milk, and require reduced temperatures and less pressing.

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How to make cheddar cheese

The amounts below make 500g of cheese. Worthy to note that it takes just as long to make a small cheese as it does a larger cheese.

You will need

  • 5 litres of milk – using fresh, whole milk from grass-fed cows (from a nearby farm) will produce the best results.
    1 tsp cheese culture or liquid starter – cheese cultures and starters include bacteria, moulds and acids that encourage coagulation and/or help develop unique flavors.
  • ½ tsp rennet – rennet, which comes in liquid, tablet or powder form, contains enzymes that cause milk solids to separate from clear whey and form curds. Traditionally, rennet is made from the stomach lining of an infant ruminant or grazing, animal. (The enzymes help the animal digest its mother’s milk.) Although most store-bought cheeses rely on animal-based rennet, vegetable rennet also is widely available. It’s made from plants that have coagulating properties, such as fig and thistle.
  • 10g salt – salt enhances flavor, draws out excess moisture and acts as a preservative. Avoid iodized salt, because it can put the brakes on active starter bacteria.
  • Filtered water, as some water supplies contain compounds that compromise milk’s ability to be made into cheese.

Pasteurisation: Pasteurise the milk to destroy unwanted bacteria. To avoid damaging the subsequent curd, this is normally 65°C held for 30 minutes. Cool to 21°C.

Starter: Stir in the starter and leave the milk, covered in a warm place, for about an hour so that it can acidify. Don’t leave it for much longer than this otherwise the cheese may be too dry and crumbly.

Rennet: Increase the temperature to 28°C for goat or ewe’s milk, or to 30°C for cow’s milk. Mix the rennet with two teaspoons of previously boiled and cooled water and then stir it in. Give it another stir five minutes later to stop the cream collecting at the top. Cover the container and then leave the milk to set in a warm place.

Setting (Coagulating): The curd is normally ready when it is firm to the touch, gives slightly and does not leave milk on the back of the finger. Setting takes longer with vegetarian rennet than with animal rennet.

Cutting the curd: This is where the curd is cut in order to release the liquid whey. Cut down into the curd, from top to bottom one way then cut it at right angles to form square columns. The curd is then loosened from around the walls of the pan. Stir gently with the hand for a couple of minutes.

Scalding: Sometimes referred to as cooking, this is where the temperature of the curds and whey is raised slowly while occasional stirring of the curds takes place by hand. Gradually increase the temperature to 38°C over the next 30-40 minutes.

Pitching: This is the process of giving the whey a final, circular stir so that it whirls round. The curds then gradually sink to the bottom and collect at a central point. Turn off the heat and leave the pan until all movement has ceased in the liquid.

Running the whey: Ladle out as much of the liquid whey as possible, then place a previously sterilised cloth over a stainless steel bucket or large basin and tip in the curds. Make the cloth into a bundle by winding one corner around the other three. This is called a Stilton knot. Place the bundle on a tray which is tilted at an angle to let the whey drain away. Leave for about 15 minutes.

Stacking or cheddaring (Texturing): Untie the bundle and the curds will have formed into a mass. Cut this into four slices and place one on top of the other then cover with the cloth. After about 15 minutes place the outer slices of the curd on the inside of the stack, and vice versa. Repeat this process several times until the curd resembles the texture of cooked breast of chicken when it is broken open.

Milling: This is the process of cutting the curd into pea-sized pieces. Traditionally a curd mill was used for this, but it is easy to do it by hand.

Salting: Sprinkle 10 grams of salt onto the milled curds, rolling them gently without breaking them further.

Moulding: This is the process of lining the cheese mould from the press with previously boiled cheesecloth and adding the curd until the mould is full. The corner of the cloth is then folded over the top of the cheese and it is ready for pressing.

Pressing: Once in the mould the curds have a wooden ‘follower’ placed on top so that when the mould is put into the press there is a surface on which to exert an even pressure. Pressing cheese is essentially a process of compacting the curds while extracting the liquid whey. For the first hour, apply a light pressure so that the fats are not lost with the whey then increase it to the maximum and leave until the following day. The next day, remove the cheese from the press, replace the cloth with a clean one and put the cheese back in the mould, upside down, and press for another 24 hours.

Drying: Remove the cheese from the press and cloth and dip it in hot water (66°C) for one minute in order to consolidate and smooth the surface. Place it in a protected area at a temperature of 18-21°C and leave it to dry for a day or two until a rind begins to form.

Sealing: Once the rind has formed the cheese can be sealed to prevent it becoming unduly desiccated while it is maturing. Large cheeses are sometimes bandaged but it is much easier to use cheese wax that is available from specialist suppliers. Using a water bath, heat the wax in a pan and stir it to ensure that it is melting evenly. Do not leave the pan unattended! Dip the cheese into the liquid wax and coat thoroughly. It sets quickly, so rotate the cheese so that the area where your fingers are touching can also be coated.

Maturing: A cheese that is tasteless and bland when freshly made, is full of flavour and body after its proper ripening period. Leave to mature in a cool, dry place at 8–11°C where it should be turned daily for the first three weeks, then on alternate days after that. For a large mild cheese, ripening should take place for at least three months. A longer period of ripening produces a more mature cheese. Smaller cheeses are usually ready after a month.

Cheddar classifications:

  • Mild cheddar – matures for one to three months.
  • Semi-matured – matures for three to six months.
  • Matured or tasty – matures for six to 12 months.
  • Vintage – matures for 12 to 24 months.
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Garlic soup

He’s known as the Garlic Guru of Australia. Roger Schmitke was the first person to grow a commercial crop of garlic in South Australia and this is his recipe.

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Garlic soup

Ingredients

Serves 4 to 6

1 tbsp butter
6–8 garlic cloves, finally chopped
2 spring onions, including green parts, finally chopped
1 tbsp flour
7 cups chicken stock
1/2 cup dry white wine
salt and pepper
2 egg yolks, beaten
1 tbsp lemon juice
chopped parsley

Melt the butter in a heavy-based saucepan. Gently cook the garlic with the spring onions for a few minutes until softened. Mix in the flour and cook to form a roux. Heat the chicken stock and pour over roux, whisking to keep the mixture smooth. Add the white wine and season with salt and pepper. Simmer, covered, for 30 minutes. Remove from the heat, whisk in the combined egg yolks and lemon juice. Return to the heat and cook, stirring all the time for a few minutes. Do not allow to boil. Serve sprinkled with chopped parsley.

Recipe courtesy of South Australian garlic grower, Roger Schmitke

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