THE DINING ROOMTHE FARM HOUSE 6

THE KITCHEN 8THE DINING ROOM 54THE VERANDAH 110THE GARDEN 152

GLOSSARY 194CONVERSION CHART 197INDEX 198

CONTENTS

THE KITCHEN

THE KITCHENTHE KITCHEN 24

SPICED PUMPKIN BREAD

2 cups (300g) self-raising flour1 teaspoon sea salt flakes1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon ground turmeric1 teaspoon chilli flakes½ teaspoon sweet paprika1 cup cooked mashed butternut pumpkin½ cup (125ml) buttermilk60g (2 ounces) butter, melted2 eggs¼ cup (50g) pepitas (pumpkin seeds),

chopped coarsely¼ cup (20g) finely grated parmesan cheese2 teaspoons fresh thyme leaves1 teaspoon dried oregano leaves

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 1 hour 20 minutes (+ cooling)serves 8nutritional 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 to cook 400g (12½ ounces) pumpkin for the amount of mashed pumpkin in this recipe.

(photograph page 23)

ALMOND, BANANA AND BLUEBERRY PANCAKES

1 cup (150g) self-raising flour1 cup (120g) ground almonds½ cup (110g) firmly packed light brown sugar2 teaspoons ground cinnamon¼ teaspoon bicarbonate of soda (baking soda)½ cup mashed banana1¼ cups (310ml) coconut milk2 eggs¹⁄³ cup (25g) flaked almonds30g (1 ounce) butter125g (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.

prep + cook time 25 minutesmakes 12nutritional count per pancake 13.2g total fat (5.7g saturated fat); 986kJ (236 cal); 22g carbohydrate; 5.5g protein; 1.2g fibre

tip You need 1 large overripe banana (230g) for the amount of mashed banana in this recipe.

serving suggestion Serve with maple syrup and cream.

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.

THE DINING ROOMTHE DINING ROOM 80

PEPPERED BEEF FILLET WITH FRENCH-STYLE PEAS

1kg (2-pound) piece beef eye fillet2 tablespoons sea salt flakes2 tablespoons freshly cracked black pepper2 tablespoons olive oil350g (11 ounces) shallots100g (3-ounce) piece pancetta, chopped finely2 cloves garlic, sliced thinly3 sprigs fresh thyme²⁄³ cup (160ml) red wine½ cup (125ml) beef stock50g (1½ ounces) butter, chopped½ cup (60g) frozen baby peas2 baby cos (romaine) lettuce (480g), trimmed,

cut into wedges

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.

prep + cook time 50 minutes (+ standing)serves 4nutritional 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 ROOMTHE DINING ROOM 103

RHUBARB AND WHITE CHOCOLATE BREAD AND BUTTER PUDDING

470g (15 ounces) trimmed rhubarb stalks¾ cup (165g) raw caster (superfine) sugar450g (14½ ounce) loaf brioche90g (3 ounces) butter, softened1 teaspoon ground cardamom180g (5½ ounces) white eating chocolate,

chopped finely1 vanilla bean5 eggs2 cups (500ml) pouring cream1½ cups (375ml) milk2 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 three-quarters of the chocolate over buttered brioche; sandwich together. Layer brioche on top of rhubarb in dish. Top with remaining rhubarb and chocolate.

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 8nutritional 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.

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)

THE VERANDAHTHE VERANDAH 140

PISTACHIO, LEMON AND LAVENDER SHORTBREAD

250g (8 ounces) butter1 tablespoon finely grated lemon rind1 teaspoon vanilla bean paste2¼ cups (335g) plain (all-purpose) flour¼ cup (35g) rice flour²⁄³ cup (150g) caster (superfine) sugar¹⁄³ cup (45g) shelled pistachios, chopped coarsely2 teaspoons dried lavender2 tablespoons caster (superfine) sugar, extra

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.

prep + cook time 1 hour (+ cooling)makes 24nutritional count per piece 9.6g total fat (5.6g saturated fat); 715kJ (171 cal); 19.4g carbohydrate; 2g protein; 0.7g fibre

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)

MINI RASPBERRY SPONGE CAKES

450g (14½-ounce) rectangular double sponge cake1 tablespoon orange-flavoured liqueur¹⁄³ cup (110g) raspberry jam60g (2 ounces) raspberries

glacé icing1 cup (160g) pure icing (confectioners’) sugar1 tablespoon lemon juice1 tablespoon water, approximately

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 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 minutesmakes 14nutritional count per cake 1.8g total fat (0.6g saturated fat); 701kJ (167 cal); 35.3g carbohydrate; 2.5g protein; 0.8g fibre

tip These cakes are best made on the day of serving.

MINI RASPBERRY SPONGE CAKES

THE GARDEN

THE GARDENTHE GARDEN 154

CRISP GARDEN VEGETABLES WITH ANCHOVY DIP

200g (6½ ounces) baby green beans500g (1 pound) red radishes, halved120g (4 ounces) champagne radishes, halved400g (12½ ounces) baby carrots, peeled4 witlof (belgian endive) (500g), halved4 hard-boiled eggs, halved2 teaspoons extra virgin olive oil

anchovy dip12 cloves garlic¾ cup (180ml) milk4 drained anchovy fillets¾ cup (180ml) olive oil1½ tablespoons white wine vinegar2 tablespoons warm water, approximately

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 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 6nutritional 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.

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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