Recipes from Summer on Fat Pig Farm


APPLE & RADISH SALAD WITH WALNUT OIL

Fat-Pig-Farm-Apple-Radish-Salad

The heat of radishes goes really well with the sweet tartness of apple. Mix them and you've got a perfect end-of-summer (or autumn) salad. This salad is amazing with cloth-bound cheddar such as one from Pyengana Dairy Company, or other firm, aged cheese.

handful of mixed salad leaves, well washed and dried
4–5 radishes, washed and cut into eighths (you can finely slice one for garnishing)
2 apples, peeled and cut into bite-size bits
juice of 1/2 lemon
2 teaspoons sherry vinegar
1 tablespoon walnut oil
1 teaspoon olive oil
lovage, or young celery leaves, for garnishing

Tear the salad leaves if too big, and discard any long stems. Toss gently with the radishes and apple. Mix the lemon juice and sherry vinegar with the combined oils and season well with salt and pepper to taste. Splash the dressing over the salad and toss to coat, throwing in the lovage or celery leaves at the last minute.

 

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HERBED CEVAPS

Fat-Pig-Farm-Herbed-Cevaps

SERVES 10

Making sausages at home is often hindered by the lack of a machine or the lack of skins. Or both. Here is a very simple mix, inspired by Balkan sausages called cevapcici (which are often shortened to cevaps in that particular Australian way) that you can knock up as easily as you would a few patties. Be sure to keep things chilled for best results and if you want to alter the ratios of each type of meat to what you've got, feel free.

500 g (1 lb 2 oz) minced (ground) beef
500 g (1 lb 2 oz) minced (ground) pork
500 g (1 lb 2 oz) minced (ground) lamb
2 eggwhites
1 tablespoon salt
5 garlic cloves, crushed
3 teaspoons ground dried thyme
3 teaspoons ground dried mint
3 teaspoons ground dried oregano
1/2 teaspoon freshly milled black pepper
Yoghurt Flatbread (see page 215), for serving
natural yoghurt, for serving
coriander (cilantro) or mint leaves, for serving

Mix all of the ingredients well together with your hands, just until the mixture becomes sticky. Refrigerate for half an hour after making the mix. If using wooden skewers, soak them in water for at least 10 minutes to prevent them from burning during cooking.

Shape the mix by hand into sausage-like shapes, on skewers if using, then chargrill or barbecue on medium heat for a few minutes each side to cook through.

Serve with yoghurt flatbread, a dollop or two of natural yoghurt and some freshly torn coriander or mint leaves.
 

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PEACH & RASPBERRY PAVLOVA

Fat-Pig-Farm-Peach-Rasp-Pav

SERVES 10

If you have a warm Christmas, as we do, you can leave the heavy pudding for some other time. Bring on the pav - always in fashion, always delicious - here made using the best of the summer fruit. If you can't find good, fragrant, fully ripe nectarines, you can use peaches, or simply load it up with a mix of berries. And if it's not Christmas, make it just because.

6 eggs, separated
360 g (12¾ oz) caster (superfine) sugar
1 teaspoon white wine vinegar
2 teaspoons cornflour (cornstarch)
a few drops of natural vanilla essence
375 g (13 oz) mascarpone
200 ml (7 fl oz) pure cream (35% fat), lightly whipped
2–3 drops rosewater (optional)
3 tablespoons icing (confectioners’) sugar
1 vanilla bean
300 g (10½ oz) raspberries
100 g (3½ oz) blackcurrants
50 g (1¾ oz) sugar
1 tablespoon water
250 ml (9 fl oz/1 cup) lemon curd
(page 184)
2 peaches
100 g (3½ oz) blueberries or silvanberries, or both


Preheat the oven to 160°C (315°F). Beat the eggwhites until soft peaks form, then whisk in the sugar, then the vinegar, cornflour and vanilla essence. The mixture should be stiff by now. Tip onto a baking tray lined with baking paper and use a spatula to form a steep-sided round, 6 cm (2½ inch) high and 25 cm (10 inches) diameter.

Bake for 10 minutes, then reduce the oven to 140°C (275°F) and bake for about 90 minutes, checking that it doesn't brown too much - if at all - and turning down the oven further as need be. Allow to cool in the turned-off oven (some modern ovens may need to be wedged open so the meringue doesn’t sweat).

Combine the mascarpone, cream, rosewater (if using), icing sugar and seeds scraped from the vanilla bean. Stir well, taking care not to overwhip or the mixture will split. Heat half the raspberries over gentle heat to break them down to a sauce. Allow to cool and stir, in one or two quick motions, into the mascarpone mixture so it's kind of rippled.

Heat the blackcurrants with the sugar and water in a small saucepan over high heat to melt and soften. When fruit is soft, press through a sieve and discard solids.

Spread lemon curd over the top of the pav, cover with the mascarpone mixture, then garnish with sliced peaches, the remaining raspberries and the blueberries and silvanberries if you have them. Drizzle on the blackcurrant syrup to serve.
 

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WHITE PEACH & MINT SANGRIA

Fat-Pig-Farm-Peach-Sangria

MAKES A WHOLE LOT: ENOUGH FOR 6–8 PEOPLE

When my friend Michelle suggested a white peach drink for the book, I thought about it for two seconds before having one of these and becoming a convert. It took quite a lot of tasting to be sure the recipe was just right, though. Which was the end of a very nice afternoon in the shade. You could make a smaller amount, but it really is a bit of a party drink, even if you are drinking alone.

3 white peaches
150 ml (5 fl oz) peach schnapps, or similar
2 mint sprigs
750 ml bottle of prosecco, chilled

Halve the peaches and remove the stones. Cut into thin wedges.

Place the peaches in a large jug or decanter with the schnapps and mint.

Allow to macerate for 30 minutes at least, in the fridge. Ideally, leave it for a few hours in the fridge, even up to overnight.

When you're ready to drink, top up the jug with the prosecco, give the sangria a twizzle, and serve immediately in a medium glass, such as a tumbler.
 

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