{
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  "name": "Recipes:Awesome Autumn",
  "url": "/posts/recipes-awesome-autumn",
  "description": "

Tin Can Bay Whiting, Sautéed Bunya Nuts, Steamed Greens, Finger Lime Buerre Meuniere

\n

Ingredients:

\n
    \n
  • 750gm whiting fillets
  • \n
  • ½ cup plain flour
  • \n
  • 50ml vegetable oil
  • \n
  • 24 bunya nuts *
  • \n
  • 50ml olive oil
  • \n
  • salt and pepper
  • \n
  • 4 cups mixed green vegetables (broccoli, peas, zucchini, silverbeet, kale)
  • \n
  • 100gm butter
  • \n
  • 2tbs finger lime* pulp
  • \n
  • 30ml lime juice
  • \n
  • 2tbs flat parsley, finely chopped
  • \n
\n

Method:

\n

Give each bunya nut a good hit with a hammer so the top splits.

\n

Place in a saucepan and cover with cold water. Add 1 teaspoon of salt, bring to the boil and simmer for 15 minutes. Drain and cool.

\n

Once the nuts are cool enough to handle, give them another hit with a hammer and they easily slip out of their shells.

\n

Cut each nut in half lengthwise.

\n

Cut the green vegetables into similar sized pieces and steam until just cooked.

\n

In a heavy based pan, fry the nuts in olive oil over a medium heat until they are lightly coloured. Remove from the pan and set aside.

\n

Lightly dust the whiting fillets in flour and fry in vegetable oil until cooked through. Transfer the fillets to paper towel to drain off any excess oil.

\n

Add the butter to the pan with the bunya nuts and increase the heat. Once the butter starts to foam and turns light brown, add the finger lime, lime juice\n and parsley and season with salt and pepper.

\n

Serve the whiting fillets on a bed of the steamed greens and spoon over the bunya nuts and butter sauce.

\n

Wine Match

\n
Pretender
\n

2017 Chaffey Bros Not Your Grandma’s Riesling, Eden Valley, SA $20-$25

\n
Perfect
\n

2016 Jim Barry Single Vineyard Riesling, Clare Valley, SA $30-$35

\n
Pretentious
\n

2008 Famille Hugel Riesling Jubilee, Alsace, France $80-$85

\n
\n

 

\n

Ballotine of Chicken with Bunya Nut and Pancetta Stuffing, White Sweet Potato and Lilly Pilly Chutney

\n

Ingredients

\n
    \n
  • 4 skin-on Chicken Marylands, deboned
  • \n
  • 1 onion, diced
  • \n
  • 2 cloves garlic
  • \n
  • 100gm pancetta
  • \n
  • 500gm whole bunya nuts*
  • \n
  • 150gm fresh sourdough crumbs
  • \n
  • 2 eggs
  • \n
  • 400gm white sweet potato, peeled and diced
  • \n
  • 250ml milk
  • \n
  • 2tbs butter
  • \n
  • 75ml cream
  • \n
  • salt and white pepper
  • \n
  • 300gm Lilly Pillies
  • \n
  • 100gm raw sugar
  • \n
  • 50ml white wine vinegar
  • \n
  • 2 green apples, peeled and grated
  • \n
  • 1 onion, finely diced
  • \n
  • 2 lemon myrtle leaves
  • \n
  • 200gm spinach
  • \n
\n

Method:

\n

Prepare Bunya Nuts as per previous instructions and roughly chop the nuts.

\n

Sauté the onion, garlic and pancetta until soft and lightly coloured.

\n

Mix with the sourdough crumbs, chopped bunya nuts and eggs and season with salt and pepper.

\n

Take a handful of the stuffing and push it into the drumstick cavity and thigh, and squeeze the sides together to reshape it into a Maryland shape. Secure\n with a wooden skewer. Repeat with the rest of the chicken and stuffing.

\n

Refrigerate until required.

\n

Simmer the sweet potato in milk until soft. Drain and blend in a food processor to a fine puree. Heat the cream and butter and add to the sweet potato.\n Season with salt and white pepper.

\n

Place the Lilly Pillies, raw sugar, vinegar, apple, onions and lemon myrtle in a saucepan and simmer until the Lilly Pillies have become translucent. Cool.

\n

Season and fry the ballotines in a hot pan until well coloured all over, transfer to a roasting tray and roast in a 180°C oven for 25 – 30 minutes.

\n

Sear the spinach in a hot pan and season with salt and pepper.

\n

Slice each ballotine into 5 slices and serve with the sweet potato puree, seared spinach and Lilly Pilly chutney.

\n

Note: Skin-on Chicken Marylands can be difficult to source from a supermarket. I got free range Moya Valley ones from Eumundi Meats at Belmondos with a\n couple of days notice.

\n

Wine Match

\n

 

\n
Pretender
\n

2016 Brokenwood Chardonnay, Regional Blend, SE Australia $27-$32

\n
Perfect
\n

2016 Freycinet Chardonnay, East Coast, TAS $40-$45

\n
Pretentious
\n

2014 Chateau de Fuisse Pouilly Fuisse ‘Le Clos’, Burgundy, France $100-$105

\n
\n

 

\n

Little Wattleseed Cheesecakes with Lilly Pilly Compote

\n

Ingredients:

\n
    \n
  • 150gm digestive biscuits, crushed
  • \n
  • 75gm butter, melted
  • \n
  • 500gm cream cheese
  • \n
  • 150gm castor sugar
  • \n
  • 3 eggs
  • \n
  • 3 egg yolks
  • \n
  • 1tbs finger lime* pulp
  • \n
  • 125ml sour cream
  • \n
  • 1tbs wattle seed, soaked in 2tbs boiling water for 10 minutes
  • \n
  • 300gm Lilly Pillies
  • \n
  • 1 cup redcurrant jelly
  • \n
  • native mint* sprigs to garnish
  • \n
\n

Method:

\n

Mix together the finely ground biscuit crumbs and melted butter until well combined.

\n

Grease a 12-hole cheesecake tray (one with removable bases) and line each hole with baking paper.Press 2 heaped teaspoons of the biscuit mixture into the\n bottom of each hole and press down with the back of a spoon until smooth.

\n

Place in the fridge to chill while you make the filling.

\n

Place the cream cheese and sugar into the bowl of a food processor and blend until smooth.

\n

Add the eggs, yolks and finger lime and blend for 30 seconds, scrape down the sides of the bowl and blend for another 30 seconds.

\n

Spoon the mixture into the cheesecake moulds to about ¾ full.

\n

Bake at 160°C for 20 minutes.

\n

Mix together the sour cream and wattle seed and spoon a heaped tablespoon on top of each cheesecake. Return to the oven for 5 minutes.

\n

Cool completely before removing from the tin.

\n

To make the compote, simmer the Lilly Pillies and redcurrant jelly in a small saucepan until the Lilly Pillies are soft and translucent. Cool.

\n

Spoon a tablespoon of the Lilly Pillies on top of each cheesecake and decorate with the native mint.

\n

Note: I buy tube stock of native mint from my local Land Care nursery and grow it as a groundcover through my garden so I’ve always got some on hand.

\n

*Bunya Nuts, Finger Lime and Native Mint are all listed on the international Slow Food Ark of Taste. For more information visit www.slowfoodaustralia.com.au\n and refer to page xxx

\n

Wine Match

\n

 

\n
Pretender
\n

2016 Vasse Felix Cane Cut Semillon, Margaret River, WA $22-$27

\n
Perfect
\n

2015 Heggies Botrytis Riesling, Eden Valley, SA $28-$32

\n
Pretentious
\n

2011 Greywacke Late Harvest Riesling, Marlborough, NZ $35-$40

\n

 

\n

 

\n

 

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Local produce champion Matt Golinski creates awesome autumn recipes using food raided from the \"Ark of Taste\"

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Recipes Awesome Autumn

Local produce champion Matt Golinski creates awesome autumn recipes using food raided from the "Ark of Taste"

Tin Can Bay Whiting, Sautéed Bunya Nuts, Steamed Greens, Finger Lime Buerre Meuniere

Ingredients:

  • 750gm whiting fillets
  • ½ cup plain flour
  • 50ml vegetable oil
  • 24 bunya nuts *
  • 50ml olive oil
  • salt and pepper
  • 4 cups mixed green vegetables (broccoli, peas, zucchini, silverbeet, kale)
  • 100gm butter
  • 2tbs finger lime* pulp
  • 30ml lime juice
  • 2tbs flat parsley, finely chopped

Method:

Give each bunya nut a good hit with a hammer so the top splits.

Place in a saucepan and cover with cold water. Add 1 teaspoon of salt, bring to the boil and simmer for 15 minutes. Drain and cool.

Once the nuts are cool enough to handle, give them another hit with a hammer and they easily slip out of their shells.

Cut each nut in half lengthwise.

Cut the green vegetables into similar sized pieces and steam until just cooked.

In a heavy based pan, fry the nuts in olive oil over a medium heat until they are lightly coloured. Remove from the pan and set aside.

Lightly dust the whiting fillets in flour and fry in vegetable oil until cooked through. Transfer the fillets to paper towel to drain off any excess oil.

Add the butter to the pan with the bunya nuts and increase the heat. Once the butter starts to foam and turns light brown, add the finger lime, lime juice and parsley and season with salt and pepper.

Serve the whiting fillets on a bed of the steamed greens and spoon over the bunya nuts and butter sauce.

Wine Match

Pretender

2017 Chaffey Bros Not Your Grandma’s Riesling, Eden Valley, SA $20-$25

Perfect

2016 Jim Barry Single Vineyard Riesling, Clare Valley, SA $30-$35

Pretentious

2008 Famille Hugel Riesling Jubilee, Alsace, France $80-$85


 

Ballotine of Chicken with Bunya Nut and Pancetta Stuffing, White Sweet Potato and Lilly Pilly Chutney

Ingredients

  • 4 skin-on Chicken Marylands, deboned
  • 1 onion, diced
  • 2 cloves garlic
  • 100gm pancetta
  • 500gm whole bunya nuts*
  • 150gm fresh sourdough crumbs
  • 2 eggs
  • 400gm white sweet potato, peeled and diced
  • 250ml milk
  • 2tbs butter
  • 75ml cream
  • salt and white pepper
  • 300gm Lilly Pillies
  • 100gm raw sugar
  • 50ml white wine vinegar
  • 2 green apples, peeled and grated
  • 1 onion, finely diced
  • 2 lemon myrtle leaves
  • 200gm spinach

Method:

Prepare Bunya Nuts as per previous instructions and roughly chop the nuts.

Sauté the onion, garlic and pancetta until soft and lightly coloured.

Mix with the sourdough crumbs, chopped bunya nuts and eggs and season with salt and pepper.

Take a handful of the stuffing and push it into the drumstick cavity and thigh, and squeeze the sides together to reshape it into a Maryland shape. Secure with a wooden skewer. Repeat with the rest of the chicken and stuffing.

Refrigerate until required.

Simmer the sweet potato in milk until soft. Drain and blend in a food processor to a fine puree. Heat the cream and butter and add to the sweet potato. Season with salt and white pepper.

Place the Lilly Pillies, raw sugar, vinegar, apple, onions and lemon myrtle in a saucepan and simmer until the Lilly Pillies have become translucent. Cool.

Season and fry the ballotines in a hot pan until well coloured all over, transfer to a roasting tray and roast in a 180°C oven for 25 – 30 minutes.

Sear the spinach in a hot pan and season with salt and pepper.

Slice each ballotine into 5 slices and serve with the sweet potato puree, seared spinach and Lilly Pilly chutney.

Note: Skin-on Chicken Marylands can be difficult to source from a supermarket. I got free range Moya Valley ones from Eumundi Meats at Belmondos with a couple of days notice.

Wine Match

 

Pretender

2016 Brokenwood Chardonnay, Regional Blend, SE Australia $27-$32

Perfect

2016 Freycinet Chardonnay, East Coast, TAS $40-$45

Pretentious

2014 Chateau de Fuisse Pouilly Fuisse ‘Le Clos’, Burgundy, France $100-$105


 

Little Wattleseed Cheesecakes with Lilly Pilly Compote

Ingredients:

  • 150gm digestive biscuits, crushed
  • 75gm butter, melted
  • 500gm cream cheese
  • 150gm castor sugar
  • 3 eggs
  • 3 egg yolks
  • 1tbs finger lime* pulp
  • 125ml sour cream
  • 1tbs wattle seed, soaked in 2tbs boiling water for 10 minutes
  • 300gm Lilly Pillies
  • 1 cup redcurrant jelly
  • native mint* sprigs to garnish

Method:

Mix together the finely ground biscuit crumbs and melted butter until well combined.

Grease a 12-hole cheesecake tray (one with removable bases) and line each hole with baking paper.Press 2 heaped teaspoons of the biscuit mixture into the bottom of each hole and press down with the back of a spoon until smooth.

Place in the fridge to chill while you make the filling.

Place the cream cheese and sugar into the bowl of a food processor and blend until smooth.

Add the eggs, yolks and finger lime and blend for 30 seconds, scrape down the sides of the bowl and blend for another 30 seconds.

Spoon the mixture into the cheesecake moulds to about ¾ full.

Bake at 160°C for 20 minutes.

Mix together the sour cream and wattle seed and spoon a heaped tablespoon on top of each cheesecake. Return to the oven for 5 minutes.

Cool completely before removing from the tin.

To make the compote, simmer the Lilly Pillies and redcurrant jelly in a small saucepan until the Lilly Pillies are soft and translucent. Cool.

Spoon a tablespoon of the Lilly Pillies on top of each cheesecake and decorate with the native mint.

Note: I buy tube stock of native mint from my local Land Care nursery and grow it as a groundcover through my garden so I’ve always got some on hand.

*Bunya Nuts, Finger Lime and Native Mint are all listed on the international Slow Food Ark of Taste. For more information visit www.slowfoodaustralia.com.au and refer to page xxx

Wine Match

 

Pretender

2016 Vasse Felix Cane Cut Semillon, Margaret River, WA $22-$27

Perfect

2015 Heggies Botrytis Riesling, Eden Valley, SA $28-$32

Pretentious

2011 Greywacke Late Harvest Riesling, Marlborough, NZ $35-$40

 

 

 

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