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21 February 2013

Crab Omelette

Made fresh by WA Farmer, and filed under Our Recipes

A heavy black pan with a crab omelette folded with dressed salad on the side

Ingredients: 

  • 2 large eggs
  • 2 tbs Brownes milk
  • 100g picked blue swimmer crab meat
  • 10g snowpea tendrils
  • 2 tbsp butter
  • Salt and pepper

Method:

Add butter to an omelette pan and heat till smoking hot. Whip eggs with salt, pepper and the milk. Pour the egg mix into the hot pan and move gently till ¾ cooked. Place the crab meat and snowpea tendrils onto one half of the omelette and fold over to form a semi circle. Remove from pan onto serving dish and serve. This dish works very well with Vietnamese salad.

Images by Jason Thomas/Lustre Publishing.

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21 February 2013

Caramalised Shallot and Salmon Tart

Made fresh by WA Farmer, and filed under Our Recipes

Rectangular shaped salmon tart on a plate with salad on the background

Ingredients: 

Serves 4

  • 2 sheets puff pastry
  • 300g salmon, cut into large cubes
  • 300g shallots
  • 1 leek
  • 1 tbsp brown sugar
  • Zest of 1 lemon
  • 1 bunch fresh dill
  • 2 tbsp capers
  • 4 large eggs
  • 300ml Brownes cream
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp butter

Method:

Line a tart tin with puff pastry and then line the pastry with grease proof paper. Fill with rice and blind bake at 160 degrees for 15 minutes. Remove baking paper and rice from the pastry base and set aside. Peel shallots and drizzle with olive oil, lemon zest, salt, pepper and brown sugar. Roast until golden brown. Thinly slice the leek and sauté with butter until soft and translucent. Spoon the leeks into the pastry base and then arrange the shallots, salmon and capers in the base so they are evenly spread. Whish the eggs with the cream, season with salt and pepper and pour the mix over the tart, being careful not to spill any of the edges. Bake at 150 degrees for approximately 20 minutes or until the egg has just set. Serve with a salad of watercress, shaved celery, rocket and soft herbs such as chives, dill, chervil and flat leaf parsley dressed simply with olive oil and lemon juice. 

Images by Jason Thomas/Lustre Publishing.

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21 February 2013

Prosciutto and Pecorino Balls

Made fresh by WA Farmer, and filed under Our Recipes

A plate with 6 Proscuitto and Pecorino Balls

Ingredients:

Makes about 70

  • 250g prosciutto, finely chopped
  • 125g bread crumbs
  • 150g pecorino, finely grated
  • 100g cheddar cheese, grated
  • 100g ham finely chopped
  • 3 eggs
  • 20g parsley

For the béchamel sauce:

  • 3 tbsp butter
  • 3 tbsp plain flour
  • 300ml Brownes milk
  • ½ cup olive oil

Method:

Make the béchamel sauce by melting the butter in a saucepan. Add the flour and stir to a smooth paste. Gradually add milk and stir continuously until the mixture comes to the boil and thickens. Cool.

Combine all ingredients and portion and roll into 30g balls. Roll balls in bread crumbs to coat. Freeze. Fry in olive oil from frozen.

Images by Jason Thomas/Lustre Publishing.

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21 February 2013

Vanilla Creme Brulée

Made fresh by WA Farmer, and filed under Our Recipes

A casserole of creme brulee with a scoop of vanilla ice cream with caramel sauce

Ingredients: 

  • 8 egg yolks
  • 120g sugar
  • 2 vanilla pods
  • 750ml Brownes cream
  • 250ml Brownes milk
  • 60g raw sugar

Method: 

Preheat oven to 140 degrees. In a saucepan, bring milk, cream and vanilla beans to the boil. Remove from heat and leave to infuse for 10 minutes. Beat yolks and sugar in a bowl then add cream and milk, strain to remove beans. Pour this custard mix into oven proof moulds, put in a baking tray then fill tray with boiling water halfway up the moulds. Place in the oven and cover with foil. Cook for 45-90 minutes but remember time will vary greatly depending on the dimensions and volume of the moulds. The custard should be barely set and still wobble slightly in the middle. Remove from the oven and refrigerate for 1-2 hours. Coat the top of the mould with sugar then flash under a grill or better yet with a brulée torch until lightly caramelised.

Images by Jason Thomas/Lustre Publishing.

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18 February 2013

Baked Salmon

Made fresh by WA Farmer, and filed under Our Recipes

3 salmon fillets on a wooden board with parsley on the side

Ingredients:

Serves 4

  • 750g chat potatoes 
  • Olive oil cooking spray 
  • 8 slices white bread, crusts removed 
  • 1/3 cup basil leaves 
  • 1/3 cup grated parmesan cheese 
  • 1 1/2 tablespoons olive oil 
  • 4 salmon steaks, skin on, bones removed 
  • 4 tablespoons Brownes Sour Cream, to serve
  • Dressed salad leaves, to serve

Method:

  1. Preheat oven to 200°C. Lightly grease an oven tray. Grease a 6cm deep, 20cm x 28cm (base) baking dish with oil. 
  2. Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until potatoes are tender. Drain. Place on prepared tray. Using a potato masher, partially squash potatoes. Spray with oil. 
  3. Meanwhile, place bread in a food processor and process until roughly chopped. Add basil and parmesan. Process to a fine breadcrumb mixture. With motor still running, add oil and process until combined. 
  4. Place salmon, skin side down, in prepared dish. Sprinkle crumb mixture over top. 
  5. Place potatoes in oven on top shelf and fish on the shelf below. Bake for 25 to 30 minutes (depending on thickness of fish) or until potatoes are golden and fish is cooked through. Add Brownes Sour Cream to the potatoes and serve with salad.
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