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TASTE THE SOUTHERN FORESTS FROM HOME

Recipes

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Genuinely Southern Forests Cauliflower Fritters​

Ingredients:

  • 1 cauliflower, steamed, mash and cool

  • 4 eggs, beaten

  • 2 garlic cloves peeled and crushed

  • ½ cup parmesan, grated

  • 1 tsp salt

  • ½ tsp pepper

  • ½ cup Italian parsley, chopped

  • ½ cup dry breadcrumbs

  • Olive oil for shallow fry

Yoghurt lemon dressing:

  • 1 cup natural yoghurt

  • 1 tbsp lemon juice

  • The rind of ½ lemon

  • 1 tbsp olive oil

  • Salt and pepper to taste

 

Method:

Mix all ingredients together in a bowl, the mixture should hold together when formed into fritters.

Heat frying pan with olive oil, form the mixture into fritters using a spoon and shallow fry. Once browned flip over and cook the other side. Remove onto a paper towel and then serve with yoghurt lemon dressing.


Dressing:

Place all ingredients in a bowl and whisk well, taste to season.

Enjoy!

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Recipe Credit: Jordan Bruno

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Genuinely Southern Forests Fazzoletti (Pasta) with Truffle Butter Sauce

Ingredients:

Pasta

Requires pasta roller

  • 550g of 00 flour

  • 6 x egg yolks

  • 4 x whole eggs

  • 20ml olive oil

  • Salt

  • Semolina (for dusting)

 Truffle-butter sauce

  • 250ml vegetable stock (make your own if able)

  • 200g cold butter, diced into 1cm pieces

  • 100g freshly grated parmesan (don’t use pre-grated, the cornflower/anti-caking agents ruin the sauce)

  • Sea salt

  • 15g fresh truffle

  • 2tbsp sliced chives

 

Method:

Pasta:

  1. Mix the eggs together with oil.

  2. Put the flour and the salt into a food processor.

  3. Slowly add the egg mix to the flour until it forms a breadcrumb consistency, before forming a large ball

  4. Turn out into a clean work surface. Knead the dough for 5 mins.

  5. Wrap in cling film and place in the fridge to rest for 2 hours.

  6. Dust your work surface with semolina and roll the pasta into a 30cm x 8cm sheet and ensure your pasta roller is set to “0”. Roll the sheet through the machine and fold into thirds, turn 90 degrees and roll again. Complete this step ten times - this is essential to develop the gluten into strands with gives the pasta strength, also ensuring a good bite.

  7. Once the pasta has completed 10 passes, turn the thickness adjustment to “1” and roll again (at this point it might be easier to divide the dough into 2 portions). Roll the pasta through “2”, then “3”, “4” and finishing on “5”.

  8. Cut pasta into 20cm lengths and dust lightly with semolina and cover.

  9. When sauce is ready, prepare a pan of water on the stove. Bring to the boil, season generously with salt, swirl the water and place the pasta into the water. Move constantly for 2 minutes before removing from water (no need to drain, the starch-rich water coating the pasta helps to thicken the sauce) and folding gently through the warmed butter-truffle sauce.

Truffle-Butter Sauce:

  1. Put veg stock in a medium saucepan and bring to the boil. Add the butter piece by piece, whisking continuously until the butter has completely melted and emulsified with the stock. Remove from the heat.

  2. Stir in the parmesan and fresh truffle and continue to whisk until the parmesan has melted. Check for seasoning.

 

Assembly:

  1.  Add cooked pasta to the truffle butter sauce and stir to coat the pasta.

  2. Divide the pasta among four plates, scatter the chives liberally and shave any leftover truffles you might have - load up and be decadent!

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Genuinely Southern Forests Autumn Feijoa and Pear Crumble​

Who doesn’t love a crumble when the weather starts to cool down and the nights are drawing in? If you’re not familiar with feijoas, this is a great way to get to know them – under a blanket of oaty crumble goodness!

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Ingredients:

  • 6 large feijoas, peeled and roughly chopped

  • 9 pears, peeled, cored and cut into chunks

  • 2 tbsp runny honey or maple syrup

  • 1 tbsp cornflour

  • ½ tsp ground cardamom

  • 60g rolled oats

  • 75g plain flour 

  • 45g shredded coconut

  • 55g brown sugar

  • 50g walnuts, roughly chopped

  • 1 tsp baking powder

  • ½ tsp ground mixed spice

  • ½  tsp ground cinnamon

  • ¼ tsp ground cardamom

  • 75g melted butter or coconut oil

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Directions:

  1. Place prepared feijoas and pears in a medium saucepan with ¼ cup water.  Bring to the boil, cover, turn heat to low, cover and stew fruit gently for approx. 10 minutes or until tender. Set aside to cool.

  2. Combine all the dry crumble ingredients in a large bowl. Add the melted butter or coconut oil and stir to mix well.

  3. Preheat oven to 180°C.

  4. Mix the honey or maple syrup, cornflour and ground cardamom into the cooled stewed fruit and spread fruit over the base of a medium baking dish.

  5. Spread crumble topping evenly over cooked fruit and bake approx. 40 minutes or until golden and bubbling around the edges.

To serve:

  • Serve crumble warm with custard, ice cream or cream (or all three).

 Notes:

  • Crumble topping can be made ahead stored in a sealed container in the refrigerator or freezer.

  • Stew the fruit ahead of time and store in the refrigerator for up to three days.

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Recipe, styling and photography:  Harriet Harcourt

SFFC-Crumble-0060 - HARRIET HARCOURT - w

Genuinely Southern Forests Avocado Tostada With Grilled Corn And 

Pickled Shallots

Serves 4

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Ingredients

  • ½ tbsp sea salt

  • 2 shallots thinly sliced lengthwise

  • 1 tsp whole black peppercorns

  • 1 tsp dried oregano

  • 1 tsp allspice seeds

  • 3 cloves garlic, peeled and halved lengthwise

  • 1 1⁄2 cups red wine vinegar

  • 2 ears of Southern Forests corn, husks removed

  • ¼ cup melted butter or oil for basting

  • ½ tsp smoked paprika

  • 2 ripe avocado, skin and seed removed, sliced lengthways

  • Cotija (hard mexican cheese) or firm feta, crumbled 

  • Fresh coriander

  • 12 mini corn tortillas or 4 regular corn tortillas

  • Sunflower oil for deep frying 

  • Your favourite hot sauce

 

Method

  1. In a bowl, toss 1 tbsp salt and shallots together. Let sit until shallots releases some of their liquid, about 15 minutes, then drain juice.

  2. Transfer to jar along with peppercorns, oregano, allspice, and garlic, and pour over vinegar. Seal with lid and refrigerate at least 4 hours before using.

  3. To prepare corn, heat charcoal grill or barbecue to a medium heat and brush liberally with butter/oil. Roll corn on grill between 6 - 8 minutes until evenly charred. While still warm, dust lightly with smoked paprika and sea salt. Slice kernels from corn and set aside somewhere warm.

  4. Preheat oil in deep fryer or pot to 180C. Take tortillas out of pack and gently slide into hot oil. Flip after 1 minute and continue to fry for another 30 seconds. Place on paper towel to dry and set aside.

  5. On each tortilla, evenly spread avocado, corn and small amount of pickled shallots (a little goes a long way!), cheese, coriander and your hot sauce. Serve immediately

 

Recipe Credit: Wayde Drummond

Photography Credit: Jess Wyld

Avocado Tostada - Jessica Wyld.jpg

Genuinely Southern Forests Quick Feijoa Chutney

The already fragrant flavour of the feijoas is further heightened with a flavour boost from a touch of cloves and chilli.

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Ingredients:

  • 3 Tb olive oil

  • 6 large, ripe feijoas, peeled and chopped into small dice

  • 1 medium onion, peeled and finely diced

  • 1 small clove garlic, peeled and crushed

  • ¼ cup brown sugar

  • ¼ cup spiced or cider vinegar

  • 1 tsp salt

  • 1/8 tsp ground cloves

  • Pinch chilli flakes

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Directions:

  1. Heat the olive oil in a medium saucepan over a moderate/low heat. Add diced onion and cook, stirring often for about ten minutes or until the onion has softened and starting to caramelise (looking golden).

  2. Add all the other ingredients, bring pot to boil, lower heat, cover and simmer on low for 30 minutes stirring frequently.

  3. Let cool before use. Store in a sealed container in the refrigerator for up to three weeks.

  4. Serve the chutney cold or at room temperature.

 

To serve:

We served our chutney with lamb sausages and sweet potato mash. Also great with pork sausages, corned beef, on a cheese board, or with a curry. 

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Recipe, styling and photography:  Harriet Harcourt

SFFC-Chutney-0033 HARRIET HARCOURT - web

Roasted Broccoli With Macadamia, Saffron Sauce

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Ingredients:

  • 500g broccoli heads, cut lengthwise into quarters

  • 2 tbsp sunflower oil for frying

  • 100g macadamia nuts (whole or pieces)

  • 250g vegetable stock

  • 25g stale bread, crusts removed

  • ½ brown onion, evenly diced

  • 1 tbsp sunflower oil

  • 2 garlic cloves, crushed

  • Large pinch saffron threads

  • 80 ml olive oil

  • 20 g extra macadamia nuts for garnish

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Directions:

  1. To make the macadamia sauce, first soak the macadamias overnight in the vegetable stock.

  2. The next day, heat a small pot over medium low heat and add the sunflower oil, then onion and stir constantly so as not to add any colour. After 3 minutes of cooking add the garlic cloves and continue to stir - again looking to cook without adding colour. After 2 minutes add the bread and saffron and cook for another 30 seconds. Once the saffron has become fragrant, add the stock/macadamia mix and bring to a gentle simmer, stirring occasionally.

  3. Once the nuts have softened, remove from the heat, place in a food processor/blender and allow to cool slightly. Turn on the processor and slowly drizzle in the olive oil. The final consistency should be thick but still pourable. Season to taste and keep somewhere warm.

  4. Preheat oven to 230C. To roast the broccoli, bring a large pot of salted water to the boil and blanch the broccoli for two minutes. Pat dry and drizzle liberally with olive oil. Place on roasting tray and roast for 10 - 15 minutes or until golden brown/black patches start to appear. Brassicas (Cabbage, Broccoli, Cauliflower, Brussels sprouts etc) all take on a sweetness when burnt slightly.

  5. Place charred broccoli on the plate and drizzle with the warm macadamia sauce. Grate or crumble additional toasted macadamia nuts just before serving.

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Recipe Credit: Wayde Drummond

Photography Credit: Jess Wyld

Roasted broccoli with macadamia saffron

Roasted Strawberries With Rose Water Ricotta And Pistachio  Meringue

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Ingredients:

  • 500g strawberries, tops removed

  • 2 tbsp icing sugar

  • 250g fresh ricotta

  • 1 tbsp icing sugar

  • ½ tsp salt

  • 1 tsp rose water

  • Store bought meringues (or home-made), crushed into irregular sized pieces

  • 50g pistachios, toasted and crushed

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Directions:

  1. Preheat oven to 230C and place strawberries cut side down, on a cake rack lined with baking paper. Put the rack onto a roasting tray and dust strawberries with the icing sugar and bake strawberries for 20 minutes. Remember you are trying to roast the strawberries, not stew them - (which is why they are put on the cake rack).

  2. Place ricotta, icing sugar, salt and rose water in a food processor and blend until smooth, or whisk by hand.

  3. Quenelle (if you're feeling fancy) or dollop the ricotta onto serving places and surround with the roasted strawberries. Scatter the meringues and pistachios liberally on and around the plate, go nuts!

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Recipe Credit: Wayde Drummond

Photography Credit: Jess Wyld

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