We are very fortunate to have a wonderful group of friends who gather to help us with our harvest each year. It is a great pleasure to be able to provide ample good food and to share the previous vintage with our friends each harvest.
I hope the recipes provided meet all of the request made by hungry pickers – just send me an email if I have overlooked any and I will make sure it gets posted on the webpage soon…..Jill.
mini pies – shortcrust pastry
2 cups flour 150g butter
½ teaspoon salt 2 tablespoons water
Place flour, salt and butter into bowl of kitchen whizz and process until mixture resembles breadcrumbs. While the motor is running, pour water down the feed tube until mixture forms a ball around the blade. Wrap in plastic wrap and refrigerate 15 minutes.
The fillings used on picking day were:
Bolognese and Potato
Chicken and Bacon
Ratatouille with Herb Crumble topping (recipe included)
ratatouille pie with herb crumble
½ cup olive oil
250g onion, chopped
3 garlic cloves
500g eggplant, cut into cubes
500g tomatoes, skinned, deseeded and chopped
500g zucchini, thickly sliced
1 green capsicum, cut into cubes
1 red capsicum, cut into cubes
freshly ground black pepper
Lightly salt the eggplant cubes and leave for 30 minutes, then rinse off salt, drain and pat dry. Heat the oil in a large saucepan and stir fry to onion and garlic for several minutes. Add the eggplant, tomatoes, zucchini and capsicum and stir fry for couple minutes. Season to taste – simmer for 30 minutes. Fill pie case and sprinkle with herb crumble (2 cups soft breadcrumbs, 1 cup grated tasty cheese, 1 cup chopped basil & parsley) – bake in mod. oven for 15 mins.
curried lentil, carrot & cashew soup
1.5 litres chicken stock 750g grated carrot
¾ cup red lentils, rinsed 1 tbs olive oil
1 large onion ½ cup cashews
1 tbs madras curry paste ½ cup chopped fresh coriander
Bring stock to the boil in large pan. Add carrots and lentils, bring to boil – simmer 10 mins or until carrot & lentils are soft. Meanwhile heat the oil in pan, add onion and cashews and cook over medium heat for 2-3 mins. Add curry paste & coriander and cook for 1 min – add to carrot & lentil mixture.
Blend the soup until smooth – serve with coriander garnish