TASTE THE SOUTHERN FORESTS FROM HOME

Avocado Tostada with Grilled Corn and Pickled Shallots

(Serves 4)

Ingredients:
1 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

Directions:

  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

Apple Bake with Cinnamon Struesel Topping

Filling
1.5kg peeled (or unpeeled for something different) granny smith apples, cut into 1cm cubes
150g white sugar
30g custard powder 
1tbsp lemon juice
½ tsp Sea salt

Streusel topping
150g rolled oats 
1tsp cinnamon powder 
150g almond meal
150g butter, room temp
1 pastured egg yolk

Directions:

Streusel topping:

  1. Place all struesel ingredients into the bowl of an electric mixer with the paddle attachment fitted. 

  2. Pulse the mixer until the mixture just comes together and stop, it should look like coarse bread crumbs.

  3. Place in the fridge and set aside until ready.


Filling

  1. In a small bowl, whisk together 100g of sugar, custard powder, and sea salt and set aside. 

  2. Place large pot on medium heat, add apple, remaining 50g of sugar and stir slowly, turning and moving the apple. Once apple has begun to soften (approximately 5 minutes) set aside to cool. 

  3. Once the apple mix has cooled (approximately 30 min), add ingredients from step 1 and stir to combine. 

  4. Place apple mix into sufficiently sized oven dish, cover with streusel topping and place in a 165c fan forced oven (175c if not fan assisted) and bake for 45 min or until topping is golden brown. 

  5. Let the dish sit for at least ten minutes before serving, slathered in cream, vanilla ice cream or both.

Recipe Credit: Wayde Drummond

Photography Credit: Jess Wyld

 

 Southern Forests Food Council Inc.

6a Brockman Street, Manjimup Western Australia 6258

 

marketing@southernforestsfood.com

+61 (0)8 9772 4180 

 

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