- December 2018
- Jul 27, 2018 WARRIGAL GREENS AND DESERT LIME PESTO Jul 27, 2018
- May 31, 2018 BRAISED WALLABY SHANKS WITH OLIVES AND BUSH TOMATO May 31, 2018
- Dec 5, 2017 MUNTRIE BERRY JELLY SLICE Dec 5, 2017
150g macadamia nuts
150g pine nuts
50g brown sugar
50g dried breadcrumbs
1/2 cup sugar
3 cups quandongs, roughly chopped
1/2 cup red wine
1 lime, juiced
1 tbsp cassis or grenadine
1 vanilla bean
2 cinnamon sticks
3 star anise
1.5 tbsp cornflour
Lime and lemon curd
1/2 cup wild llimes
6 finger limes
150ml lemon juice
zest of 2 lemons
50ml orange juice
1 cup caster sugar
8 egg yolks
4 whole eggs
30g butter, cut into small cubes
To make the tart crust, combine all of the ingredients in a blender or food processor and process until the mixture is thick and crumbly. Spread the mixture about 1/2cm thick around the base and sides of a 25cm flan dish, pressing the mixture firmly in place with your fingers. Put in the refrigerator to set.
To make the caramelised quandongs, combine all of the ingredients except the cornflour in a pan and bring to the boil. Simmer for 10 minutes, then remove from the heat.
Combine the cornflour with 3 tbsp of water to form a smooth, runny paste, and stir through the hot quondong mix. Return the saucepan to the head and bring to the boil, stirring constantly, until all of the ingredients form a smooth syrup, with the quandongs still soft and whole in it. Remove from the heat, cool slightly, and pour into the prepared flan tin.
To make the lime and lemon curd, bring a saucepan of water to the boil, drop in the wild limes, remove immediately and plunge into a bowl of iced water. Repeat this blanching process, then set the limes aside.
Squeeze out the pearls from the finger limes and set aside.
In a small bowl combine the lemon juice, lemon zest, orange juice and one fifth of the sugar.
In a stainless steel bowl whisk the egg yolks, whole eggs and remaining sugar until fluffy. Place the bowl over a large saucepan of boiling water and continue to whisk vigorously until the mixture has a thick, spreadable consistency. Whisk in the lemon juice, lemon zest and orange juice mixture and continue whisking until the thick consistency is regained.
Gradually whisk in the diced butter, smooth consistency, pour it into the flan dish over the quandongs. Leave the tart to set in the refrigerator for at least one hour before serving.
(recipe courtesy of Raymond Kersh in John Newton's The Oldest Foods on Earth, 2016, pp.154-155)