It was a glorious hot sunny afternoon in September and a treat to be vending on Main Street and meeting so many great people. Thanks for stopping by and thanks for enjoying the focaccini, individual sized focaccia baked with delicious combinations of fruits and herbs. Everything was sold out by 4pm, I couldn't have hoped for a better day!
organic chickpeas - 1 x 398ml can organic tahini - 1/2 cup garlic - 5 cloves lightly chopped lemon juice - 4 tbsp smoked hot paprika - 1 tsp black pepper - 1 tsp sea salt - big pinch extra virgin olive oil - approx 1 cup
Place all ingredients except oil in a small food processor. Drizzle a little oil over and process. With the food processor running add more oil until a smooth, but not runny paste is achieved.
Place in a serving bowl, drizzle a little oil over the top and a squeeze of lemon juice, then sprinkle with chopped fennel fronds.
Bundle 1 head of elephant garlic in parchment and roast at 300C for about 30 minutes until the cloves are very soft. Unwrap and allow to cool.
While the garlic is roasting prepare the polenta. The ratio for cooking polenta is 1 part cornmeal to 4 parts water or stock. Bring 4 cups of vegetable stock to a boil and whisk in 1 cup of cornmeal, whisk continuously until it starts to thicken. Reduce heat to a gentle simmer and cover, stiring regularly. After about 15 minutes the polenta should be thick and porridge-like. Remove from heat and stir in a walnut of butter and 1/4 cup of parmesan.
Grease a 9" metal pie dish with olive oil. Push the polenta into the dish and level, leaving the edges slightly raised. Set to one side.
Slice crimini mushrooms and saute in butter and olive oil. Season with black pepper and sea salt and 1 teaspoon of onion seeds. Remove from heat and allow to cool slightly. Squeeze the flesh of the garlic cloves from their skins and mash with a fork.
Scatter 2 tablespoons of fresh tarragon leaves through the mushrooms.
Spread the garlic evenly over the polenta, Spread the mushrooms evenly over the garlic. Randomly place rough chunks of chevre over the mushrooms.
Place in a hot oven for 5 - 10 minutes, until the chevre starts to brown.
Sear turkey breast (skin on) on all sides in olive oil. When the turkey has light golden peeks add diced onion, lots of finely chopped garlic and sprigs of fresh thyme. When onion has softened add Noilly Pratt, chicken stock, black pepper and a pinch of dried chili flakes. Partially cover and allow to simmer and reduce.
When the turkey is tender and cooked through stir hot mustard through the gravy. Remove turkey and slice, allow gravy to reduce and thicken to your taste.
Boil potatoes and rutabaga (swede) together, drain and mash with olive oil and fleur de sel.
Steam baby broccoli over the potatoes and rutabaga.
Serve, allowing the gravy to puddle around the mash.
Serves 1 Lightly beat 2 eggs with a fork. Melt a small knob of butter in a hot shallow pan (preferably non-stick). Pour in the eggs and swirl to evenly distribute. While the eggs are still soft sprinkle lightly with finely chopped fresh tarragon and fleur de sel, or any other kind of good salt. Fold while the top is still uncooked (the heat of the eggs will continue the cooking), and serve with Onion Seed & Olive Oil Muffins.