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MILK

Saffron spiced pumpkin soufflé

Ingredients 50g butter 50g self raising flour 250ml milk 1.5 tsp Squirrel Gully Sofrito Salt 180g of pumpkin, cut into cubes with skin and seeds removed 2 sprigs fresh thyme 2 cloves garlic, peeled 3 eggs, separated Preheat the oven to 200°C and grease 6 soufflé dishes with butter. In a saucepan, boil the pumpkin, garlic cloves and thyme in water. Once the pumpkin is cooked, remove the thyme, drain the

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Saffron spiced pumpkin soufflé

Ingredients

50g butter
50g self raising flour
250ml milk
1.5 tsp Squirrel Gully Sofrito Salt
180g of pumpkin, cut into cubes with skin and seeds removed
2 sprigs fresh thyme
2 cloves garlic, peeled
3 eggs, separated

Preheat the oven to 200°C and grease 6 soufflé dishes with butter. In a saucepan, boil the pumpkin, garlic cloves and thyme in water. Once the pumpkin is cooked, remove the thyme, drain the pumpkin but retain 100ml of the cooking liquid separately (this will be added to the roux in the next step). Purée the garlic and pumpkin. In a separate pot, melt the butter then add the flour. Continue stirring over the heat until it resembles a blonde colour. Slowly whisk in the milk and 100ml of the pumpkin cooking liquid to form a roux. Season with salt to taste. Allow to cool slightly before adding the 3 egg yolks. In a clean bowl whisk the 3 egg whites to a firm peak. Combine the puréed pumpkin and roux mixture. Gently fold in the egg whites being careful not to lose the air in the mix. Fill each soufflé dish 3/4 full and bake for approximately 25 minutes on the bottom shelf of your oven

Recipe courtesy of Squirrel Gully Saffron

Breadfruit salad

Next time you see breadfruit a menu enjoy this superfood knowing that it is providing your body with plenty of nourishment.

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Breadfruit salad

Serves 8

Ingredients

2 breadfruit
½ cup seasoning pepper aioli
3 green onions, trimmed, washed, thinly sliced
3 local bell peppers, diced
1 scotch bonnet, seeds removed, minced
4 tablespoons apple cider vinegar
½ cup sour cream
3 tablespoons kosher salt
1 tablespoon black pepper
kosher salt
5 beets, trimmed of any tops

Preheat an oven to 400 degrees. Cut the top of the breadfruit off and score the bottom with an “x”. Roast on a sheet pan for about 35-45 minutes or until you can insert a knife easily into the centre. Once cooked remove from the oven and allow to cool. Peel the skin by cutting with a knife. Dice the breadfruit into 1 inch cubes. Combine the aioli, green onion, peppers, scotch bonnet, vinegar, sour cream, salt and pepper in a mixing bowl and whisk until combined. Stir in the breadfruit. Season to taste. Meanwhile, pour about 1 cup of kosher salt into a baking dish and place the beet on the salt. Roast in the oven at 350 degrees until cooked though. Allow to cool and peel. Slice thinly and reserve for plating.

Recipe courtesy of The Brasserie

Watermelon, strawberry, feta & mint salad

Forget the chocolates on Valentine’s Day. Do something good for your heart with this heart-healthy, delicious and refreshing salad that is really easy to make.

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Watermelon, strawberry, feta & mint salad

Ingredients

ripe strawberries, sliced
juicy watermelon, cut into cubes
fresh mint
feta, crumbled
lemon

 

Combine all ingredients together and then generously squeeze lemon juice over.

 

Spicy herring potato salad

Aside from milk, Icelanders are known to grow delicious lamb and potatoes in the food bowl of Hella (nicknamed “the wild west” as there’s no police station in town), and of course fish. And that’s about it. Good luck trying to grow fruit and vegetables in this climate.

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Spicy herring potato salad

Ingredients

6 – 10 spicy herring fillets, sliced
6 – 8 boiled potatoes, peeled and cut into slices
2 – 3 red onions, chopped
4 tbs mayonnaise
4 tbs sour cream or crème fraîche
4 tbs seeded mustard
1 tbs honey
juice of ½ lemon
red onion, cucumber slices and dill for garnish

 

Stir together the mayonnaise, sour cream and mustard. Add the honey and lemon juice. Combine potato slices, herring and red onion. Pour over the dressing and add garnish.

Pinoy coconut salad

Farmer Clarence grabs a machete and starts peeling back layers of coconut, making an indent small enough for me to poke my straw through and drink the refreshing water inside. He then hands me a wedge of coconut skin to use as a spoon and shows me how to peel out the young gel-like flesh inside.

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Pinoy coconut salad

Ingredients

700g coconut meat (medium soft)
250g of diced seasonal fruits (banana, berries, cherries, melon, grapes, kiwifruit, mango, nectarine, peach, pineapple, watermelon, strawberries)
1 can of condensed sweetened milk
cream (as required) 

toasted coconut flakes (optional for added crunch) 

 

Cut the medium soft coconut meat into thin strips. 

Mix all the ingredients together. 

Chill or freeze. 

Sprinkle with toasted coconut and serve. Delicious and refreshing! 

 

Recipe courtesy of  Clarence McLaughlin who farms at Bodden Town in Grand Cayman

Fish stock

Made from scratch, this stock makes a flavoursome addition to soups and stews.

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Fish stock

Ingredients

1kg fish bones (white-fleshed) and prawn shells
30g butter
1 large onion, finely chopped
fennel trimmings
1 cup dry white wine
1 bay leaf
6 stalks flat-leaf parsley
10 black peppercorns

1. Rinse fish bones and prawn shells.
2. Heat butter in a large saucepan over medium heat.
3. Add onion and fennel and cook, stirring occasionally, for 8 minutes or until soft.
4. Add fish bones and prawn shells, and stir until bones whiten.
5. Add wine and 8 cups of water to the pan and bring to a simmer.
6. Reduce heat to low–medium and simmer gently for 20 minutes (don’t boil or your stock will be cloudy).
7. Strain through a fine sieve.
8. If you are not going to be using the stock within the hour, chill it as quickly as possible.
9. Cover the stock after it has completely cooled and keep refrigerated.

Poached barramundi with macadamia

This recipe features in the popular From Paddock to Plate (FP2P) book.

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Poached barramundi with macadamia

Ingredients

300g leeks (white part only), thinly sliced
40g butter
salt and freshly ground pepper
1 cup sweet sherry
1 cup chopped parsley
1 cup chopped chives
1 cup toasted macadamias, finely chopped
4 x 180g skinless barramundi fillets
4 finger limes

Sauce

liquid from leek and sherry mixture
1 cup fish stock
5g lemon myrtle, ground
5g Parmesan cheese, grated
90g butter
4 finger limes
chives and dill to garnish

1. Sauté leek in the butter until soft and slightly brown. Season with salt and pepper to taste.
2. Add sherry and reduce slightly.
3. Cool, then mix with chopped herbs and macadamias.
4. Lay barramundi fillets out on a cutting board and cover with a double
layer of cling wrap.
5. Using a meat mallet, gently flatten each fillet until approximately 2 millimetres thick.
6. Spread the contents of one finger lime out on each fillet and season with salt and pepper.
7. Spread the leek, herb and macadamia mixture on top.
8. Place each fillet on a piece of cling wrap twice the size of fillet. Roll it up tightly to form a bonbon shape. Tie a knot tightly at each end.
9. Place in gently simmering water, poaching for 7–10 minutes, or until they are firm to touch. Once firm take out of the water and let rest.
10. Meanwhile, prepare the sauce by heating the leek and sherry liquid along with the fish stock over a medium–high heat and slightly reduce.
11. Add lemon myrtle, Parmesan and butter. Season with salt and pepper. Do not allow to boil.
12. Add the contents of remaining finger limes to sauce just prior to serving.
13. To serve, remove the barramundi fillets from the cling film, cut in half, and place on a plate. Pour over the sauce and garnish fish with dill and chives.

Recipe supplied by finger lime growers, Wild Fingerlime

Wholemeal blueberry muffins

This recipe features in the From Paddock to Plate (FP2P) book and is perfect for lunchboxes.

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Wholemeal blueberry muffins

Ingredients

2 cups plain flour
1 cup wheat germ
1 tsp cinnamon
1 cup wholemeal flour
3 tsp baking powder
½ tsp nutmeg
4 tbsp butter, melted
2 eggs
¼ cup honey
2 cups blueberries
½ – 1 cup milk

1. Preheat oven to 200°C. Lightly grease 12 large muffin cups.
2. Combine all dry ingredients in a bowl.
3. Add butter, eggs, honey, blueberries and milk.
4. Stir until all ingredients are well mixed.
5. Spoon mixture into muffin cups and bake for 20 minutes, or until golden brown. The muffins will spring back when touched. Allow to cool for a few minutes before removing.

Recipe courtesy of blueberry grower, Nikki Casey

Multigrain bread

A lifelong skill is baking bread. Once you start, you won’t ever be able to stop! Especially if you use this amazing recipe.

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Multigrain bread

Ingredients

1½ tsp active dry yeast
2½ cups warm water (110°C)
3 tbsp plus 2 tsp honey
4 tbsp unsalted butter, melted, plus more for bowl, pan and brushing
3 cups whole-wheat flour
1 cup rye flour
3 cups all-purpose flour, plus more for surface and dusting
4 tsp coarse salt
1/3 cup bulgur
½ cup rolled oats
¼ cup flaxseeds
¼ cup raw sunflower seeds
1 egg white

1. Preheat oven to 250°C.
2. Soak 1/3 cup bulgur in ½ cup warm water for 20 minutes; set aside.
3. Sprinkle yeast over ½ cup water.
4. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
5. Transfer to a mixing bowl. Add butter and remaining 1½ cups water and 3 tablespoons honey.
6. Whisk all the flour with the salt; make a well in 3 cups of the flour/salt and add the yeast mixture. Mix with a wooden spoon until smooth.
7. Mix in soaked bulgur, rolled oats, flaxseeds and sunflower seeds.
8. Add remaining 4 cups flour, 1 cup at a time, using your hands to bring the dough together into a slightly sticky ball.
9. Butter a large bowl.
10. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball.
11. Transfer to prepared bowl; cover with plastic wrap. Let dough stand in a warm (30°C) place until it doubles in volume (it should spring back when pressed), about 1 hour.
12. Butter two 10cm x 20cm loaf pans.
13. Punch down dough; divide in half. Shape one dough into a 20cm-long rectangle. Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough.
14. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Drape loaves with damp tea towels.
15. Let stand, in a warm draught-free place until dough rises about 2 centimetres above tops of pans, 45 minutes to 1 hour.
16. Reduce oven temperature to 200°C. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes.
17. Turn out loaves immediately onto wire rack. If left in pan, the loaf will sweat and the crust will become soft. Enjoy warm.

Bush damper

This hand-me-down recipe features in the From Paddock to Plate (FP2P) book. You can thank me later…

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Bush damper

Ingredients

4 tin mugs self-raising flour
4 tablespoons powdered milk
pinch of salt
2 tin mugs cold water

1. Combine all the dry ingredients together.
2. Make a well in the centre and then gradually add the water.
3. Knead the dough together, adding more water or more flour depending on the consistency until it springs back when pressed with a finger.
4. Put the damper into a camp oven and put lid on top.
5. Place in a prepared hole in the ground on top of hot coals. Put more coals around the outside of the camp oven and on top to ensure even cooking. The damper will take about 40 minutes to cook. Make sure it doesn’t burn on the bottom. It all depends on what type of wood you’re using to burn. Mulga, for example, is very hot.
6. Carefully remove the coals and the lid of the camp oven. The damper is ready if you get a hollow sound when you tap it. If not, replace the lid and cook for another 10 minutes.

Recipe courtesy of bushman, Mike Miller

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