Murrindindi Harvest Celebration Recipes 

 

Byron Moore –  Marmalades of Yea

“Eggs Benny “ – Eggs Benedict by Byron Moore

Eggs Benny by Byron Moore

  • 2 x slices sour dough
  • 4 x eggs
  • 100g smoked trout
  • 500g butter clarified
  • 100ml white wine
  • 100ml white wine vinegar
  • A few pepper corns
  • 1/4 bunch dill
  • 1/4 bunch flat leaf parsley
  • A few micro herbs
  • A few teaspoons Buxton caviar
  • Large handful spinach
  • 50ml olive oil
  • Salt/pepper

To make the reduction

In a small saucepan add the vinegar, 1/2 of the dill and parsley, peppercorns and the white wine. Simmer until reduced to 1/3. Strain the peppercorns out and keep the reduced liquid.

To make the hollandaise sauce:

In a medium-sized heat proof bowl add two egg yolks and the same volume of reduction as egg yolks. Put the bowl over a simmering saucepan of water , do not let the bowl touch the water, whisk the yokes and reduction continuously till the sabayon is at the ribbon stage. Remove from the heat and continue to whisk for one minute. Slowly add the warm clarified butter till a rich think sauce consistency.

You may need to add a little hot water to thin it out slightly.

To poach the eggs:

To a simmering pot of water add 1/4 cup plain white vinegar. Crack the eggs individually into a tea cup. Slowly tip each egg into the simmering water. Eggs should cook for three to four minutes depending on size. Remove eggs with a slotted spoon and drain on absorbent paper To assemble:

Toast your bread.

In a fry pan add the olive oil and wilt the spinach or seasonal greens. Season with a little salt and pepper.

Place two pieces of toast on top of each other in the centre of the plate. Top with the wilted greens. Then top with the smoked trout. Next put the poached eggs on top of the trout and spoon over the hollandaise. Sprinkle with trout row and garnish with a little dill Enjoy

https://www.marmalades.com.au/

 

Ross O Meara – Wild meats- Mansfield

Whole grilled venison topside, spaetzle, vinegar sauce

Whole grilled venison topside by Ross

A complete dish for a winter’s evening. Spaetzle is a great accompaniment for any game but I love it with venison. A German dumpling that’s tossed in butter with silverbeet will satisfy anyone in the cold weather.

Serves 6

Spaetzle

125g plain flour

65ml milk

2 eggs ( toms eggs )

½ teaspoon ground nutmeg

1 pinch white pepper

 

1 venison topside/ backstrap

1 garlic cloves, crushed

1 shallots, sliced

100g butter

40ml red wine vinegar

1 tablespoon chive, chopped

1 tablespoon parsley, chopped

 

preheat the oven to 170°C

To make the spaetzle, mix together flour, salt, white pepper and nutmeg in a bowl. In a separate bowl beat eggs well, add the milk. Stir in the eggs and milk mix to the flour mix until a smooth paste forms, set aside. Put 1 litre of water on to boil with a good pinch of salt. Once boiled, press the dough through a large holed sieve or potato ricer into the water. Once the dumplings float remove them and cool down in an ice bath.

 

I like to cook my topside fully on a charcoal bbq but it does take a long time and it’s not that easy until you get to know how to do it. For this recipe, season and oil the topside on a roasting tray and place it on your hot grill. Grill each side for 5 minutes until you get good colour, remember don’t be shy with the salt and pepper. Place the top side on a roasting tray and place it into the oven. Roast the top side for 15 minutes and then remove to rest. This should cook the topside on medium rare – medium side. Remove the topside and place it on to your caving board and place the roasting tray back on to medium heat with half the butter in. Once the butter has melted add the shallots and garlic cook out for one minute, deglaze with the vinegar. Move the pan the mix the sauce.

 

Get a solid based fry pan on a high heat add the remaining butter, toss in the spaetzle and continue to sauté this until the spaetzle takes on a golden brown colour. Add chopped parsley, slice the topside and arrange on the serving platter and top with the vinegar sauce.

 

 

Megan Knapp – The Kitchen Door Mansfield

The Perfect tart

Murrindindi Demo – a perfect tart

using

Murrindindi Products Used Below

  • Tom’s Paddock Eggs
  • Buxton Trout and salmon pearls
  • Buxton Black Truffles
  • Flowerdale Farm Edible flowers
  • Berries – from Kinglake
  • Olive oil – Murrindindi Olive Grove
  • Honey from Dindi Bees

 

Easy Sweet Pastry

 300 g Plain Flour

200g Butter (Grated/Diced)

100g Castor Sugar

1 Egg

**You can add a Teaspoon of any flavouring orange zest, lemon zest, vanilla bean to add to the flavour of your pastry

Method:

  1. Combine butter, sugar and flour to form a fine crumb.
  2. Add egg and flavouring.
  3. Work the dough to nice and smooth!
  4. Wrap in cling wrap and rest for at least 2 hours before rolling out.
  5. If making tarts roll out pastry and line tin.
  6. Blind bake with greaseproof covered pastry and a weight (rice)
  7. Bake at 180 degrees for 12 – 15 minutes remove greaseproof paper and weights.
  8. Cook a further 5 -8 min.

Fill cases with your own special flavours and serve.

Honey Lemon Curd

 

Ingredients

  • 60 grams honey
  • 3 egg yolks
  • 125 ml lemon juice about 6 lemons
  • 1 tablespoon lemon zest from about 2-3 lemons
  • 60 grams vegan butter, cut into small pieces

Instructions

  1. Whisk the honey and egg yolks in a small saucepan until combined and lightened in colour. Stir in the lemon juice and zest.

60 grams honey, 3 egg yolks, 125 ml lemon juice,1 tablespoon lemon zest

  1. Cook over low heat until it starts to thicken, stirring constantly with a wooden spoon. This should take about 10 minutes. It’s ready when reduced by about half, and the curd coats the back of a wooden spoon.
  2. Add the vegan butter to the hot curd and whisk to melt and incorporate fully.

60 grams vegan butter, cut into small pieces

  1. Pour your lemon curd into a glass jar and loosely cover with a lid to cool at room temperature. Once cooled, seal tightly and refrigerate.
  2. After refrigerating, the curd should be set and pudding-like in texture. It will keep up to a couple weeks in the refrigerator.

 Olive Oil Pie Crust

 An oil-based pie crust recipe that requires just four ingredients. Perfect for sweet and savory pies and vegan pies!

Prep Time 10 minutes mins

Resting Time 15 minutes mins

Total Time 10 minutes mins

Ingredients

  • 2 and ½ cups all purpose flour
  • 1 teaspoon salt
  • ⅔ cup canola or vegetable oil
  • 6  tablespoons ice cold water

Instructions

 

  1. Combine flour and salt in a medium mixing bowl. In a separate mixing bowl, combine the oil and 5 tablespoons of ice cold water; don’t mix the liquids together.
  2. Add liquids to the flour and salt mixture. Stir with a fork until a ball forms; add 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist).
  3. Divide the dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes.
  4. For one pie crust, place the dough ball between two pieces of wax paper. Use a rolling pin(I recommend using a marble one like this) to roll out until it reaches 12 inches in diameter.
  5. Carefully peel the top layer off of the wax paper. Invert the pie crust into a pie plateand carefully peel the wax paper off of the dough.
  6. Bake the pie dough according to pie

 

https://thekitchendoor.com.au/