Lamb Filo Pie

Filo is a great way to get your pie fix, without the heaviness that pastry can sometimes have. You still get the crunchy flaky pastry and buttery flavour, but is less filling. I also like working with filo pastry, there's something quite therapeutic about brushing it with all that butter, don't be shy with the butter either, it does make for crispier more flavourful pastry. However in saying that, don't go overboard either, soggy is not appetising! I usually brush around the edges, then a couple of criss crosses through the middle. 

This pie is moroccan spiced and works beautifully with a feta, tomato and olive salad. 

Ingredients (serves 4-6): 

• 1 tbsp vegetable oil
• 500 grams of lamb mince
• 1 onion, diced
• 3 cloves of garlic, crushed
• 2 tsp fennel seeds
• 2 tsp cumin seeds
• 1 tbsp dried oregano
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1/4 - 1/2 tsp of cayenne pepper
• salt and pepper 
• 1 eggplant, cut into 1 cm cubes
• 1 cup of pumpkin, cut into 1 cm cubes
• 1/3 cup fresh parsley, finely chopped
• 1 large tomato, diced
• 300 grams filo pastry sheets
• 60 grams butter, melted
• 1 tbsp sesame seeds 

Method: 

In a frypan, heat oil, and on a medium heat, saute lamb, with cumin and fennel seeds till browned, about 5 minutes. 

Add the onion, garlic, oregano, allspice, cinnamon, cayenne pepper. Cook, stirring, for a few minutes till onions soften. 

Add the cubes of eggplant, pumpkin and tomato. Cook, stirring occasionally for 10 - 15 minutes till vegetables are softened. Stir in parsley and season with salt and pepper. 

Preheat oven to 190 degrees celsius and grease a 30 cm ovenproof frypan or round baking dish. 

Melt the butter. Lay one sheet of filo on a clean bench and brush it with melted butter, top with another sheet of pastry. Spoon about 1/3 cup of the lamb mixture along the long edge of the pastry and then roll up like a sausage roll. Place this on the outside edge of the baking dish. 

Repeat with remaining pastry and filling, working from the outside, spiralling them in towards the centre. 

Once completed, sprinkle with sesame seeds and place the dish in a hot oven for 25 minutes till the pastry is crispy and golden. 

Slice wedges of the pie and serve with a feta, tomato and olive salad. 

Chocolate Coconut Layer Cake with Pineapple Curd

Birthdays are always worth celebrating, and always need cake. Always. No exceptions. 

My husband couldn't be phased when it comes to cakes, but with his birthday approaching I was determined to make something impressive, and something he would be phased about. However, when it comes to icing, decorating and any of the other delicate and fiddly jobs like that I am not very skilled, or let's be honest, not very patient. So I decided to make a layered cake. Combining a few of his favourite flavours together to make a spectacular cake. Well, actually two cakes: chocolate and coconut, which were split, layered and pieced together with pineapple curd buttercream frosting. 

The cakes can be made and chilled a day or two in advance and the pineapple curd can be made up to a week in advance. 

Pineapple curd is the same as lemon curd, but just uses pineapple juice instead. All you need is a little time and a double boiler. If you don't have a double boiler you can put a few inches of water into a small saucepan to simmer, then place a metal or glass bowl over the top so that no steam can escape. Just make sure that the water is not touching the bottom of the bowl. Keep stirring throughout the cooking process so that you don't end up with scrambled eggs. 

What's great about this cake is when you cut it open you get  a kind of bumble bee effect with the different coloured cakes, which you don't really realise from the darkened edges. Serve with lashings of whipped cream and extra pineapple curd and maybe a handful of pineapple lumps. 


Pineapple curd (makes approx 1 1/2 cups) 

• 1/3 cup sugar
• 3 egg yolks 
• 100 grams butter, cubed
• 1/2 cup pineapple juice

Whisk the sugar and egg yolks in a metal or glass bowl till thickened a little. Place bowl over small saucepan of simmering water. Whisk in pineapple juice, and put butter cubes in. Continue whisking till all butter is melted, and then every minute or so for another ten minutes till the mixture has thickened. Pour into a sterilised jar and set aside to cool. Refrigerate until needed. 

Chocolate Cake 

• 200 grams butter, room temperature
• 1 cup sugar 
• 2 tsp vanilla essernce 
• 3 eggs 
• 3/4 cup milk 
• 2 cups self raising flour 
• 1/2 tsp baking soda 
• 1/2 cup cocoa 

Preheat oven to 180 celsius. Grease and line the base of a 22cm cake tin. Using an electric mixer, cream the butter and sugar till light and fluffy. Beat in eggs, one at a time. 
In a separate bowl sift flour, cocoa, and baking soda. 
Alternatively add parts of flour and milk into the creamed butter and eggs, beating well as you go. Spoon batter into the cake tin and gently bang the tin down on a flat surface a few times - this removes any air bubbles and lets the top settle. Place in the centre of your hot oven and bake for 40 - 50 minutes, till a skewer comes out clean. 
Leave in tin for 10 minutes before removing to a cake rack to cool. Once cooled completely, store in an airtight container in the refrigerator. 

Coconut Cake 

• 1/2 cup desiccated coconut 
• 1 1/3 cups of coconut milk 
• 1 tsp coconut essence, optional
• 180 grams butter, room temperature
• 1 cup caster sugar 
• 2 large eggs 
• 1 3/4 cups of self raising flour 

Preheat oven to 160 celsius. Grease and line the base of a 22cm cake tin. Put coconut, coconut milk and essence in a bowl and set aside for an hour. Using an electric mixer, cream the butter and sugar till light and fluffy. Beat in eggs, one at a time. 
In a separate bowl sift flour.
Alternatively add parts of flour and coconut mix into the creamed butter and eggs, beating well as you go. Spoon batter into the cake tin and gently bang the tin down a few times again. Place in the centre of your hot oven and bake for 60 - 70 minutes, till a skewer comes out clean. 
Leave in tin for 10 minutes before removing to a cake rack to cool. Once cooled completely, store in an airtight container in the refrigerator. 

Buttercream frosting 

• 250 grams softened butter
• 2 cups icing sugar
• 2 tbsp hot water 
• Pineapple curd

Beat butter and sugar till softened light and fluffy. Add about 1/2 cup to 3/4 cup of pineapple curd. If you want to fluff up the frosting a little more, you can add a tablespoon or two of hot water to the icing as the beater is going. 


To assemble 

• Whipped Cream 
• Remaining pineapple curd
• Pineapple lump lollies 

Take the chilled cakes from the fridge and using a bread knife level the top of each if the centre has raised up. Cutting the cakes when they are cold makes it much easier to get a clean cut. Once the are levelled, cut each cake in half through the centre. 
On a serving plate place the bottom half of the chocolate cake, cut side up, top with 1/4 of the frosting, and spread outwards towards the edges. Place the top layer of the coconut cake next, repeat with the next quarter of icing. Repeat with next chocolate cake, and icing. Finally place the bottom half of the coconut cake on top, cut side down. Spread the last amount of frosting. Scatter pineapple lumps around the outside. 
Whip cream to serve with the cake, and spoon any remaining pineapple curd through the cream. 

So many sausages

Sausages are what's been sparking in my kitchen lately. 
The man of the house has been getting a LOT of this wild pork of late. Mainly because we are the only ones with a deep freeze to house it all. He's also decided that sausages are his thing. I mean, really, who doesn't love sausages? Especially good home-made meaty ones. So far he has experimented with a few flavours, including a fennel and a chilli one, which were both rather successful. Tonights batches included a Monteiths Barrel Aged Porter with Rosemary and Pepper, and a Spicy Louisiana sausage. 

The first thing you need to know about making sausages is that there needs to be a good ratio of fat to meat. Unfortunately, or luckily, depending how you think about it, wild pork is very lean, so we minced a packet of pork belly and trimmed a side of pork crackling to remove the skin. Both of these were minced to yield about 1.5kg of pork fat to go with the rest of the meat. 

The wild pork was boned and minced to create 6kg of mince, this was combined with the fat, then split into two batches for the sausages. 

The second thing is that the meat needs to be kept cold. Particularly if using home-kill or wild meat. So when not mincing or mixing be sure to keep it chilled in the fridge or freezer if only for a short while. 





Monteiths Barrel Aged Porter with Rosemary and Pepper

3.25 kg of Minced pork and fat mixture (see above, or use pre bought mince) 
1/4 of fresh rosemary, finely chopped. 
3 tbsp of freshly ground pepper
3 tbsp salt
1 cup of Monteiths Barrel Aged Porter beer (or your other favourite rich malty beer) 




Spicy Louisiana 
3.25 kg of Minced pork and fat mixture (see above, or use pre bought mince) 
2 tsp cayenne 
1 1/2 tsp chilli pepper
5 tsp salt
1 large onion, finely diced
2 tsp black pepper
4 cloves crushed garlic
1/2 tsp allspice 
1 cup cold water
2 tsp thyme 


Follow the same method for both sausage flavours. 

• Mix mince with other ingredients, working it with clean hands. 
• Remove the mincer blade from the mixing machine, attach the sausage casing, feeding it all onto the machine (see picture), slowly begin feeding the mince into the machine, pausing as it begins to reach the end, now tie the end (this avoids getting air stuck). 
• Continue feeding the mixture through the machine. Keep filling (don't fill too tight as you will need to twist them after). 
• Once filled leave one end untied and twist three turns to make each sausage the desired size. Finally tie the end. 
• Seal sausages in vacuum bags (or wrap tightly in cling film and zip-lock bags). 
• Freeze or chill immediately. 
• and most importantly. ENJOY. 

Petit Fours ~ Chocolatey experimental goodness

Clockwise from top: Dark Chocolate Stuffed Dates; Dark Chocolate
Peppermint Truffles; White Chocolate Coconut & Peppermint Truffles;
Milk Chocolate & Lavender Truffles

I recently invited some friends for dinner. Commencing with nibbles of cheese and crackers, mains of slow-cooked lamb shanks I decided that a full blown dessert would be too much. 
Instead making my tried and tested dark chocolate coated stuffed medjool dates. A light, but deliciously satisfying option. 
However, ironically, this was not enough, so I decided I could make a white chocolate option as well.... and before I knew it I had four flavours of delicious chocolatey morsels for my guests to indulge in. 
I think the highlight for me was their astonishment that I had just 'whipped them up' that afternoon. 
But seriously, it took no time at all! 











Using only the best - Whittaker's - I made the following scrumptious treats.

• White Chocolate, Coconut & Peppermint Truffles
• Dark Chocolate & Peppermint Truffles
• Milk Chocolate & Lavender Truffles 
• Dark Chocolate coated stuffed Medjool Dates. 

For each truffle simply melt the following ingredients then allow to cool (fridge) and roll into balls. Dusting or rolling in the final ingredient. 

To melt chocolate, do so carefully in a double boiler - in a bowl set over a saucepan of simmering water, make sure the water is not touching the bottom of the melting bowl, and turn heat down or off as the chocolate is nearly melted. It is a delicate process not to be rushed. 

  

• White Chocolate, Coconut & Peppermint Truffles

85g White Chocolate 

30g Coconut Oil 

1 & 1/2 tbsp Peppermint Schnapps

Desiccated Coconut (for rolling truffles

• Dark Chocolate & Peppermint Truffles

85g Dark Chocolate (Whittaker's 82% dark if possible, but make sure to use a chocolate with at least 50% cocoa solids) 

20g butter 

1 & 1/2 tbsp Peppermint Schnapps 

Cocoa & Icing Sugar mix (for rolling truffles)

• Milk Chocolate & Lavender Truffles 

85g Milk Chocolate (I used Whittaker's 33%) 

30g butter

1 & 1/2 tbsp Lavender syrup (Cosset brand, but you could use any flavour syrup of preference) 

This one I dolloped into Mini-muffin trays while still melted, and once nearly set, dusted with cocoa, and sprinkled with Lavender flowers. 

• Dark Chocolate coated stuffed Medjool Dates. 

85g Dark Chocolate (as above) 

20g butter

10 Medjool dates (carefully pitted - leaving date intact) 

40 roasted coffee beans (roasted almonds work if you aren't a coffee fan, but the coffee beans are sensational in it. 

Stuff each date with 3 or 4 coffee beans, toss in melted chocolate and place on a baking paper lined tray to set. Prop an extra coffee bean on top, or dust with cinnamon if you have it.


Store in fridge and remove abut 20 minutes before eating. These should keep in a container in the fridge for at least a week or two, provided they don't get eaten first. 

Ginger Crunchathon

It all started two weeks ago when my Facebook feed started filling with pictures of Chelsea Winter's Oaty Ginger Slice Recipe. So of course, I started craving it. Big time. 
We were on a road trip zigzag-ing from west to east coast beaches over the Easter Holiday's and the hunt began, each cafe/stop we made along the way, I was scouting for the ideal crunch to sample. Many discussions about the desired texture, not too dry, the right ratio of icing to base, varying textures between oaty crunchy bases and gooey  gingery caramely icing, plus I like things with bits, layers, dimensions, contrast. 
Unfortunately none, of the samples along the way sufficed. Too much icing, not enough texture, pasty boring bases.... So, there was only one resort left. Come to the conclusion, that if I am going to be that fussy, I might as well make my own. After trawling several online blogs, forums and recipes I amalgamated my own recipe using what I had in my pantry. Though I admit most of my inspiration came from this fabulous example of Oaty Ginger Crunch. I think the key word here is crunch. Love the texture. Because it's full of oats coconut and a dash of golden syrup, the base resembles an Anzac Biscuit. Yep, a biscuit favourite combined with my favourite slice. Pure Genius. 

So anyway, I got to baking and the result, well, try it for yourself. 

I've used weights as measurements which means that there's no need for using every single measuring cup you own, just pop the bowl on the scales and add each ingredient (though you will then need to add, which on the few hours sleep I've had can be difficult!) 

In the recipe I've put LSA, which is a mix of ground Linseed, Sunflower Seeds and Almonds, however I didn't have quite enough, so I added some whole linseed and sunflowers too, they added a great dimension, so if you have them on hand I recommend adding too. Otherwise just ground linseed, almond or sunflower seeds will add the desired texture and 'nutritional boost'. I use quotation marks because you're kidding yourself if you want to call this nutritious, but every little bit helps right? 

I've topped it with a mixture of chopped roasted almonds, crystallised ginger and Ceres Organics Sweet and Salty Coconut Smiles. The feedback I've had so far on this recipe is that it's pretty darn tasty, or f#^k!ng good, to be precise. Try it for yourself and let me know what you think. 



Ingredients 
Base
150g butter
30g golden syrup
1 Tbsp of ground ginger
125g white sugar
50g LSA mix, (Linseed Sunflower and Almond - however straight ground linseed, or almonds, or sunflower seeds will also work) 
110g rolled oats
70g desiccated coconut
140g self-raising flour

Topping
90g butter
90g golden syrup
3 Tbsp ground ginger
190g icing sugar

Optional toppings:
1/4 cup toasted chopped almonds
2 Tbsp crystallised ginger, finely chopped
Ceres Organics Coconut Smiles 

Method
Preheat oven to 180°C

Line a 20 x 30cm slice tin with greaseproof baking paper. 


In a gently heated suacepan melt butter. Once it begins to melt add golden syrup ginger and sugar.

Stir till it has all melted together. 

Remove from heat and add LSA, oats, coconut and flour, mix till well combined.


Spoon into tin, using the back of the spoon to press it down firmly. 


Bake for 15 mins until golden.

Put aside and leave in the tin to cool. 

The unbaked base - plenty of whole linseed also, great texture

Once cooled prepare the topping. 

Melt butter in saucepan on a gentle heat, again once it starts melting add the golden syrup, powdered ginger and icing sugar. 

Stir over the heat till smooth and topping thickens. 

Pour over the base, I lift and tilt the tin to help spread it around evenly. 

Now sprinkle with the chopped almonds ginger and coconut. Leave to set. 

Once set, you should be able to lift it out with the baking paper straight onto a chopping board. 
Slice into squares, 24 if you make them small or if you want bigger bits, 12 or 15 pieces. 

Cupcake Burgers with French Frie Shortbread

I made these a couple of years ago for my friends 35th birthday. They were a great hit. Though a little confusing to eat as they really did look like burgers and fries. I found the idea on a website which included making paper cup packaging for the chips, which you could theme to the birthday person if you wanted. Or make them just for the sake of it. 

For the ‘Burger Bun’

• 1 and 1 / 2 cup flour
• 2 teaspoons baking powder
• pinch of salt
• 1 cup sugar
• 1 / 2 cup plain yogurt
• 3 large eggs
• drops of vanilla
• 1 / 2 cup canola oil or sunflower
• sesame seeds

Preheat oven to 180 degrees. Place 12 paper muffin cups in a form for muffins or pies.

Sift flour, baking powder and salt in a bowl and set aside less.

Cooked burger buns, cupcake cases removed and sliced

Add the sugar, yogurt, whole eggs and vanilla and mix well until thoroughly uniform. Add the flour mixture and stir, until blended. Then add the oil and incorporate gently with a large spatula.

Place dough in prepared muffin cups, filling only halfway. Sprinkle a bit of sesame seeds and bake for approximately 20 to 25 minutes, or until they pass the toothpick test. 

Remove from pan and cool on a rack until warm. Remove the paper muffin cups.

For the ‘Meat Pattie’ aka Chocolate Brownie (this is the same brownie I used in my Icecream recipe I blogged last year) 

• 100g unsalted butter
• 1 cup flour
• 1 / 4 cup cocoa powder
• 1 / 2 teaspoon baking powder
• 1 pinch of salt
• 220g dark chocolate, chopped. Whittaker's 82% Dark Ghana is best, but any chocolate over 50% cocoa will suffice
• 1 1 / 4 cup sugar
• 3 eggs

Preheat the oven to 180 degrees. Butter and flour a 20x30cm baking dish.

Sift the flour, cocoa, salt and yeast. Reserve.

In a heat resistant bowl, melt in a double boiler (or microwave at 30 second intervals) the chocolate and butter. 

Mix sugar and eggs, one at a time. Add the flour mixture and mix gently until smooth.

Proceed to the prepared pan and bake for about 25 minutes (stick a toothpick, is ready when go out with crumbs clinging). Let cool.

For the Cheese, Lettuce & Tomato Sauce

• Prepared fondant or royal icing.
• Red, Green & Yellow food colouring.

For the “cheese“ a dye portion of the fondant with a few drops of the yellow dye. Knead well, roll out with a rolling pin & cut into squares

For the “lettuce“ dye a portion of the fondant with green dye. Rol to very thin slices and cut with the help of a round cookie cutter. Press edges with fingers to irregular shape.

For the “ketchup“ mix  with red food coloring until desired color. Place in a plastic bag and cut the tip to use.

For the “meat” with the help of a round cookie cutter, cut the brownie slices carefully.

Cut the vanilla muffins in half and assemble the burgers as you like.

French Frie Shortbread

Shortbread going into the oven

• 2 cups (260 grams) all-purpose flour
• 1/4 teaspoon (2 grams) salt
• 1 cup (2 sticks) (226 grams) unsalted butter, room temperature
• 1/2 cup (60 grams) powdered (confectioners or icing) sugar
• 1 teaspoon (4 grams) pure vanilla extract

Shortbreads: 

In a separate bowl whisk the flour with the salt.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). 

Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract. 

Gently stir in the flour mixture just until incorporated.  

Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.  

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven.  Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle.  Cut into slices and remove alternate ones so they can spread.  

Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) 

Sprinkle with sugar. Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack