Recipes

BBQ PRUNES WITH POACHED OYSTERS

By Doug & Cheryl Heley, BudgiWerri Prunes

Serves: 4
Preparation time: 15 minutes

Ingredients:
12 small fresh oysters
Juice ½ lemon
1 ½ cups chicken stock (or white wine)
12 large pitted Budgi Werri gourmet Breakfast Prunes
16 slices prosciutto halved lengthwise
Extra Virgin Olive Oil
Sprigs of fresh Rosemary

Method:
Poach oysters in simmering chicken stock or wine for 1 minute. Remove with a slotted spoon drain and squeeze lemon juice over. Cool. Place a poached oyster in the centre of each pitted prune. Roll a slice of prosciutto around each prune and secure with a toothpick. Brush both sides with olive oil and sprinkle a few chopped rosemary leaves over. Place on a hot BBQ plate with a few sprigs of rosemary and cook 3-5 minutes turning several times.

ROASTED VENISON WITH BEETROOTS AND BALSAMIC GLAZE

By Mandagery Creek Venison

This glaze is fantastic drizzled over any cut of venison.

Serves: 4 - 6

Ingredients:
1 x MCV Roasting piece (about 1.2kg)
2 cloves garlic, peeled and cut
1 tbsp olive oil
4 sprigs fresh thyme
sea salt and freshly ground black pepper
1 bunch small beetroot, washed
Balsamic glaze
½ cup balsamic vinegar
½ cup brown sugar

Method:
Preheat the oven to 220°C. Rub the cut garlic cloves over the venison, brush with olive oil, sprinkle with thyme and season with salt and pepper. Place the venison on a rack in a roasting dish. Roast for 25 minutes, remove from oven and rest for at least 10 minutes. Trim beetroot stalks, halve or quarter the beetroot. Place on a baking tray, drizzle with oil and roast in the oven with the venison for 20-30 minutes or until tender. To make the glaze, while venison is cooking, combine the balsamic vinegar and brown sugar in a small saucepan, slowly bring to the boil, stirring constantly. Reduce heat and simmer for 5 minutes until syrupy. Slice the venison across the grain and arrange on a warmed platter. Drizzle with the balsamic glaze and serve with the roasted beetroot. All this dish needs then is a good green salad and/or warm new potato salad.

AUTUMN SHORT ORDERS

By Adelaide Harris

APPLES

For apple tarte fine, preheat oven to 180C. Cut puff pastry into a rectangle and place on a greased oven tray. Prick pastry with a fork, leaving a 1cm border. Arrange thinly sliced apple within border, then brush apple & pastry with melted butter. Combine caster sugar and cinnamon and scatter over apples. Bake for 15 minutes or until puffed and golden. Serve with vanilla ice cream.

For pickled apple and cabbage, coarsely grate apple, shred equal quantity each of red cabbage and fennel to apple. Heat olive oil in a saucepan add vegetables and cook for 5 minutes or until tender. Add ¼ cup cider vinegar and season to taste with ground roasted fennel seeds, salt and pepper. Cover and simmer for 10 minutes or until liquid has evaporated. Serve with roast pork and mashed potato.

WALNUTS

For spiced walnuts, sift icing sugar and mixed spice into a bowl, add walnuts and toss to coat nuts, shaking of excess. Place nuts on a lightly oiled tray, drizzle with a little Cointreau or brandy and roast at 200C for 10 minutes or until caramelised and golden. Cool. Serve with blue cheese.

BEETROOT

For roasted beetroot and goats curd tart, preheat oven to 180C. Place trimmed baby beetroot in an oven tray, drizzle with verjuice and olive oil, season to taste, cover with foil and roast for an hour or until tender. Cool. Using a prepared tart shell, spread base with goat’s curd and scatter with a mixture of coarsely chopped hazelnuts, thyme and finely grated lemon rind. Slice beetroot thinly lengthways and arrange on top of goat’s curd, drizzle with pan juices, return to oven for 10 minutes or until warmed through and serve with a bitter green salad.