Mince Tart-orama!

Seasons greetings, friends! While my commercial website (theabbotsfordkitchen.com) is undergoing a makeover and temporarily down Im using my blog to let you all know about some news from me on the mince tart front.

First, Im tickled pink to tell you that my mince tarts have made it onto Wendy Hargreaves website Five of the Best- in her Top 5 Mince Pies this year. Wendy is the former food editor for the Sunday Herald Sun and now has her own fantastic site devoted to the best of all things food that Melbourne has to offer. Thanks for the inclusion, Wendy, Im so flattered!

My other news is that my mince tarts will be available at the swanky new Rathdowne Village Deli from early December, and possibly other locations stay tuned.

And if youre in Melbourne and youd like to order directly from me, Ill be taking limited orders so get in quick! Email me: rebecca@theabbotsfordkitchen.com.

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School Lunch Box Biscuits

I try to come up with snacks for my sons school lunch box that meet both his and my criteria. Ideally, the snacks are:

• Wholesome/healthy/nutritious (mine)
• Delicious (both)
• Able to be carried outside in one hand and dont require spoons, containers etc (his)
• Able to be made in batches and frozen (mine)

After experimenting with muffins with no success (putting too many healthy ingredients into them makes them dense and unappetising) I came up with this biscuit and its a real winner.

Its packed with healthy ingredients oats, wholewheat flour, dried fruits and seeds yet it is based on a traditional biscuit recipe so its as delicious as it is wholesome. The little bit of chocolate makes it very appealing, and importantly for schools, it is nut free.

My son has been taking this biscuit to school for his morning tea almost every day for a while now: hes happy hes got something yummy that he can easily walk around with and Im happy that hes getting some wholesome foods into him.

This batch makes about 8 decent, morning tea-size biscuits, but you could make them any size you like. I roll them into balls and freeze them individually, then pop one in the oven as I need.

A word on muscovado sugar: if you can get hold of this, it will improve your baking out of sight. It gives a mouthwatering, melting crumb. Look for it in good supermarkets, delis and grocery stores.

• 120 g butter at room temperature
• 1/2 cup lightly packed light brown muscovado sugar, or light brown sugar if you cant find muscovado sugar.
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup of wholemeal flour
• 1/2 teaspoon baking powder
• 1/2 cup oats
• 2 tablespoons desiccated coconut
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup each of dried cranberries and sour cherries (you can substitute with other small dried fruits if you wish, such as blueberries, currants or sultanas)
• 30 g dark chocolate chopped into small pieces (or use dark choc chips)

Preheat the oven to 180c

In an electric mixer, beat the butter and sugar for about a minute until it has turned pale and creamy. Add the egg and vanilla and beat until combined.

Combine all the remaining ingredients in another bowl and mix. Add to the butter/sugar/egg mixture and combine to form the biscuit dough.

Line a baking tray with some baking paper, roll out into balls of whatever size you choose and place however many you need on the baking paper. Bake for 15-20 minutes, depending on how big they are, until golden and brown on top. Let them sit for a minute or two, then carefully slide biscuits onto a wire rack and allow to cool. They will fall apart if you try to pick them up too soon.

Wrap the remainder, uncooked, in cling wrap and freeze. When you need to use the frozen biscuit dough, you can put them straight from the freezer onto the baking tray and in the oven, but you will need a few extra minutes cooking time.

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Venison and Juniper Berry Pies with Rosemary Crust

A mate of mine grumbled recently that I have too many vegetarian recipes on my blog. Im unapologetic about this. I think most of us could do with eating less meat. And if you do eat meat, game meat is leaner and healthier. Its not easy to come by, but most markets have a game section.

Im lucky enough to have a farmers market on my doorstep, and I picked up some venison mince this morning. My mind was on food to take to the footy tonight, and I thought it would make a lovely pie. Juniper berries are a great accompaniment to game meat. If you cant get hold of venison, use another game meat. Duck would be wonderful.You could cut corners by buying frozen shortcrust pastry at the supermarket.

I just cant wait to have these pies with a glass of red at the footy tonight.

Makes approx 8 medium sized pies (bigger than a party pie, smaller than a footy pie)

Shortcrust pastry:

• 2 and a half cups plain flour
• 120 g cold, unsalted butter, diced
• 1 egg
• 1 teaspoon rosemary salt (see below)
• 1/3 cup ice cold water

Filling:

• 600 g venison mince
• 1 onion
• 1 carrot, finely diced
• 1 inner celery stalk & inner yellow leaves, finely sliced
• teaspoon dried sage
• 20 juniper berries, crushed in the pestle & mortar
• 1/3 cup red wine
• 1 tablespoon Worcestershire sauce
• 2 tablespoonstomato paste
• 1.5 tablespoons cornflour, dissolved in 1 cup water
• rosemary salt & pepper

Topping:

• About 3 sheets frozen puff pastry
• 1 egg, lightly beaten

To make the rosemary salt:

Pound a small handful of fresh rosemary with some salt in the pestle & mortar until the salt has turned green. Sift and discard whats left in the sieve.

To make the pastry:

Put the flour, butter and salt in a food processor and combine until a fine sandy texture. Add the egg and slowly drizzle in the water, until a ball starts to form.

Remove, form into a ball, and wrap in cling wrap. Flatten a little, and refrigerate.

To make the filling:

Saute the onion in olive oil until soft, add the celery, carrot, sage and juniper berries. Saute for about 5 minutes. Add the mince, and stir it around until brown. Add the wine and let it reduce for a minute. Add the tomato paste, Worcestershire sauce, cornflour & water, and season to taste with some of the rosemary salt and some pepper. Let it simmer for about 15 minutes.

Preheat the oven to 180 c.

Remove the pastry from the fridge, and divide in two pieces. Roll out one piece on a clean floured surface, until about half a centimeter thick.

Place one of your pie dishes on the pastry and cut out around a centimeter around it. You want some to hang over so that when it shrinks there will still be enough pastry. Place in the pie dishes, pressing in to the corners. Repeat until finished. Prick the bottoms with a fork a few times and bake for 10 minutes. (I find with small pie cases you dont need to worry about covering with foil and weighing down with uncooked rice or pastry weights, but if youre making a large pie, do this).

When they have cooled a little, trim any excess pastry from the edges. Spoon the filling into the pie cases.

Take your sheets of puff pastry out of the freezer and using a bowl just slightly bigger than the top of your pie, cut out the required amount of shapes.

Brush the lids with some egg around the edge so it will stick well to the pie bottom. Put in place, press down with your fingers onto the top of the pie crust and trim any excess.

Brush the tops with egg. Make a little pastry topping like a leaf, if you like. I happened to have a little reindeer cookie cutter from my Christmas baking, which was a happy discovery!

Bake for 30-35 minutes, until the top is puffed and golden.

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Cavalo Nero Omelette with Feta and Dill

Cavalo nero is in season, its ludicrously good for you, and its versatile and delicious. Whats not to like? I picked up a bunch at the market yesterday and I woke up craving it this morning.

This is a breakfast that will make you feel good all day.

If you cant get cavalo nero, use silverbeet instead.

Serves 1

• 2 eggs
• 3-4 cavalo nero leaves
• 1 small shallot (spring onion), finely sliced
• About a teaspoon of chopped fresh dill
• A chunk of feta about a quarter of a cup
• 1/4 cup water

Step 1.

Cook the cavalo nero. Wash the leaves, place in a saucepan with about an inch of water in the bottom, put a lid on, and cook over a medium for about 10 minutes. The leaves will steam soft.

Step 2.

While the leaves are steaming, in a bowl, beat the eggs, dill, shallots, feta and water to combine. Season with pepper, you shouldnt need salt as the feta will take care of that.

Step 3.

Remove the leaves from the pot and drain. Chop and add to the egg mixture.

Step 4.

Heat some oil in a frying pan with a lid. Pour the mixture in, turn heat down to low, place a lid on the top and let it cook for about 5-7 minutes, checking to make sure its not burning and that its cooking through. You can turn it if you like, but I dont like to risk breaking it, so I put the pan under the grill for a few minutes at the end.

I like to serve this with something fresh and contrasting, like a tomato, basil and balsamic salad.

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Chicken and Potato Curry with Coconut, Lime and Cinnamon

When it comes to curries, I find it hard to stick to the rule book. This curry is really a hybrid: southern Indian, Malay, Thai. Who cares. Its easy to make (in spite of the long list of ingredients), aromatic and utterly delicious.

Serves 3-4

• 500g skinless chicken drumsticks (I like the chicken to simmer in the curry on the bone, which makes it tender. If you prefer, use sliced chicken fillets)
• 3 medium sized potatoes (any variety in season will do)
• 1-1.5 cups coconut milk
• 1 x 400 g tin chopped tomatoes
• 1 cinnamon stick
• 4 kaffir lime leaves
• fresh coriander

Curry paste:

• 1 onion
• 1 clove garlic
• about 1 tablespoon grated ginger
• 1 red birdseye chilli, seeds included (1 chilli will make it mildly spicy; use more or less, depending on taste)
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon ground cummin
• juice of one lime

Preheat oven to 180c (you can use oven or stovetop I prefer oven as you dont have to keep checking so often).

Peel and cut potatoes into just bigger than bite sized pieces.

Place all the curry ingredients in a food processor and process until a chunky paste.

Heat some oil in a flameproof casserole dish (or large heavy based saucepan/pot if doing on the stove).

Add the paste to the heated oil, stir for a minute or two (stand back a little, it will make your eyes water!)

Add the chicken, coat in the curry paste, and cook for about 5 minutes, turning. Add the potato pieces and coat in the mixture. Stir over heat for a minute.

Add the tomatoes, coconut milk, lime leaves, and cinnamon sticks. Stir to combine. Place in oven for at least one hour, but no more than 1.5. Check throughout to see if it needs a little water or extra coconut milk.When cooked, the meat should come easily away from the bone.

If cooking on the stove top, reduce the heat to as low after adding the last ingredients, simmer for an hour, stirring about every 15 minutes to stop the bottom sticking, adding more liquid if needed.

When cooked, remove the meat off the bones if you want to, or serve on the bone.

Served with steamed rice and chopped coriander.

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Halloween Gingerbread Men

These dismembered, bloodied and bandaged gingerbread men are so much fun to make and decorate. Make a whole batch of all one design, or mix them up. The gingerbread recipe is one I have used for years from a Donna Hay magazine, but I add a little fresh ginger to it for extra taste and zing, and reduce the sugar a little.

Makes approx 12 gingerbread men.

For the gingerbread men:

• 2.5 cups plain flour
• 125 g soft butter
• 1/2 cup brown sugar
• 1/2 cup golden syrup
• 1 teaspoon bicarb soda
• 2 teaspoons ground ginger (powdered)
• 1 teaspoon fresh grated ginger

For the icing:

• 1 egg white
• 1 cup icing sugar
• red and black food colouring (get the good quality gel pastes from a specialty store, you wont get great colour from the supermarket ones)

Beat the butter and sugar in an electric mixer until creamy. Add the golden syrup and beat until combined. Add the fresh grated ginger. Sift the flour, bicarb soda and powdered ginger and mix until combined. Knead to form a dough, wrap in plastic and refrigerate for half an hour.

Heat the oven to 190c.

Roll out the dough between two sheets of baking paper until roughly half a centimetre thick. It will be quite crumbly and this is normal.

Cut out the gingerbread men using a cutter. Tip: dip the cookie cutter in flour to stop it sticking to the dough.

Slash your gingerbread men according to your fancy, carefully lift them onto a baking tray lined with baking paper, and cook for 10-12 minutes.

Allow to cool on a rack completely before icing.

Mix the icing sugar and egg white until a smooth, thick paste forms. You dont want it too runny so add more icing sugar until you have a workable, thick consistency.

Divide icing into three bowls, add the red food colouring to one, and the black to another.

Using a small tipped icing nozzle, or a plastic icing syringe from a specialty store, ice your biscuits as you please.

A few tips:

• If you can, have three nozzles and bags so you dont have to do all one colour first, then rinse and do the next colour.
• You can also use small ziplock plastic bags with a tiny piece of the corner snipped off.
• Have a damp clean cloth on hand for fixing mistakes, and some toothpicks will also come in handy.
• Use wine and champagne glasses to stand the pieces in while waiting for the icing to dry, or ooze over the body artistically.
• Have a biscuit to practice on, wipe away mistakes with a clean damp cloth, or wait for small mistakes to dry and scrape them off. This will be tricky with the coloured ones, they will leave a smudge.

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Chorizo Meatballs

I am not a big fan of chorizo. I like the flavour, but it always makes me feel a little ill. I think its the combination of cured meat and the rich spices and flavours.

I thought if I took the basic chorizo ingredients pork, garlic, paprika and made meatballs Id end up with a fresher take on it. I was right. These are delicious and contain far fewer nasties than your favourite chorizo sausage. Barbecuing or grilling them is a healthier option than pan frying too.

You could serve them in many ways: as part of tapas, in a paella, in a pasta sauce, with grilled prawns and salad, or make very small ones and serve with toothpicks as finger food. I like them with fresh ingredients to balance out the richness pureed peas or broad beans for example.

Makes about 12 meatballs.

• 500 grams pork mince
• 1 garlic clove
• 2 teaspoons good quality smoky paprika (get some from a market or specialty food store, it will be much better than the supermarket option)
• 1 teaspoon sweet paprika
• 1/2 teaspoon chilli flakes
• 1/2 teaspoon salt.

Mix all ingredients in a bowl until well combined. Form into balls of your desired size and cook on a hot barbecue, turning to cook on all sides. Drain on paper towel. I like a squeeze of lemon juice over them when done.

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