Steak Tartare

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Steak tartare is a dish of culinary legend as it was originally thought to have come about from the tenderised pieces of meat that Tartar horsemen would carry under their saddles. In actual fact this was to help heal their horses saddle sores and definitely not to consume (ew!). More accurately, the dish evolved from raw and cooked minced meats brought to Europe by eastern Europeans. At the end of the 19th century anything served with tartare sauce was known as “à la tartare” and somehow this really stuck with steak. The dish served most popularly as we know today with a raw egg on top, became fashionable in the 1950’s and is now a staple at most French cafés and bistros.

Some say this dish isn’t for the faint hearted, but I disagree! If you can put aside your judgments on raw meat and let your taste buds guide you, most people would be surprised at how tasty steak tartare actually is!

 

Classic steak tartare for 2:

 

Ingredients:

  • 1 bunch chive
  • 2 shallots
  • 1 lemon juice
  • 50g cornichon
  • 50g capers
  • 1 teaspoon Dijon mustard
  • ½ small bunch parsley
  • 5 drops Tabasco (optional)
  • 200 grass fed rump steak or eye fillet (you can ask your butcher to mince this for you fresh)
  • 2 free range egg yolk
  • 1 baguette

 

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Method:

  1. Finely chop the meat with a sharp knife or if you have a mincer, put it through that, or the easiest option is to ask your butcher to mince a quality piece of meat fresh for you.
  2. Finely chop the shallots, capers, cornichons, chive and parsley.
  3. Heat up a grill pan on a high heat.
  4. Cut little slices of the baguette, brush them with olive oil and season them with salt and pepper. Grill them on both sides until golden and crunchy.
  5. In a mixing bowl add all the ingredients except the Tabasco, egg yolk and lemon juice. Mix well then add the lemon juice and Tabasco to taste, you want it to have a bit of a kick but not over power it.
  6. On a plate, using a pastry cutter form the mince into a round shape with a hole in the middle big enough to contain the yolk. Gently put the yolk in the middle and serve with the croutons.

With the steak Tartare I recommend a Chateau Mouthes Le Bihan “Vieillefont” available from www.airoldifinewines.com.au

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Ocean Trout with Sauce “Vierge” and Tomato Provençal

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We’re very lucky in Australia to have such a large variety of fresh, delicious seafood available to us. Ocean trout is a great example of this, and though it’s not as common a choice as its pink-fleshed friend, salmon, it’s a great alternative for a few reasons. Its flavour is more robust, it’s leaner in fat, and personally I feel it’s a more refined choice.

Sauce vierge is a classic and simple sauce full of crisp summer flavours and is the perfect complement for seafood dishes like this trout (it’s also wonderful with prawns).

In keeping with the lightness of this dish, I’ve chosen an easy garnish of tomatoes provençal. It goes without saying that the riper and fresher the tomatoes are the better this dish will be.

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Ingredients for the sauce vierge:

  • 1 tomato
  • 1 Shallot
  • 1 lemon rind
  • 8 black olive
  • 1 bunch chive
  • olive oil
  • 20 ml tarragon vinegar

Method :

  1. Put the tomato in boiling water for 20 seconds, then take it out and refresh it in cold water.
  2. Peel the tomato, then cut it in quarters and, using a small knife, take the seeds out. Finely dice the tomato and keep aside.
  3. Finely chop the shallot, olives and the chive. Using a peeler, peel the rind of the lemon and slice it in thin filaments (Julienne).
  4. Combine all the ingredients in a small bowl as well as the vinegar and the lemon juice. Add about 100mL of olive oil, season with salt and pepper and stir. The consistency should be like a runny salsa.

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Ingredient for the Tomato Provençale:

  • 3 tomatoes
  • 1 bunch flat leaf parsley
  • 5 cloves garlic
  • 150 g coarse bread crumbs

Method:

  1. Preheat the oven at 200 degrees Celsius.
  2. Cut the tomatoes in half and take the seed out using a spoon. Wash and dry the parsley and finely chop it. Crush the garlic and mix it with the breadcrumbs and the parsley.
  3. Season the tomatoes with salt and pepper and fill them with the parsley mix. Drizzle with olive oil and cook the tomatoes in the oven for 10-12 minutes at 200 degrees. You’ll know they are ready when they’re soft when pressed gently, and the breadcrumb is golden on top.
  4. Preheat a medium size shallow frying pan on a high heat with a little bit of olive oil. Season the fish with salt and pepper. Lower the heat to medium and cook the trout skin side down until only the top of the fish remains raw, then turn it, cook for 10 seconds and take it out. You want the trout to still be a little pink.
  5. Serve with the tomatoes and the “sauce vierge” drizzled over the top.

With this dish I recommend a white wine from the south west of France: Chateaux “La Bastide” Cote Du Marmandais, available from www.airoldifinewines.com.au.

Bon Appétit!

Le Fermier

Lamb Persillade with ratatouille

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Ratatouille, like many French dishes that are considered “classics” today, started life as humble peasant food, in this case a simple mix of abundant, in season spring/ summer vegetables. Today, opinions are divided as to how to cook the “perfect” ratatouille, but really, the most important part of this dish is the quality of the produce you are using to make it with.

 

My preference is always produce that has been grown locally and as free from chemicals as possible, with the exception of tomatoes which I don’t mind being canned, as long as the only thing in the can is the tomatoes themselves.

 

Purists will say that the original dish didn’t include eggplants, but I quite like the meaty quality they add to the dish so I’ve included them here. Good news is, if you’re not a fan, you can leave them out and still have a delicious dish on your hands.

 

I’ve paired my ratatouille with delicious lamb persillade, but it’s a truly versatile dish enough so that you can eat it hot, cold, as a side or as a meal on it’s own and it goes perfectly with fish too – so enjoy it your own way and bon appétit!

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Ingredients for the Ratatouille:

 

  • 2 eggplant (diced)
  • 3 zucchini (diced)
  • 1 red onions (sliced)
  • 2 red capsicum (diced)
  • 5 garlic cloves (grated)
  • 1 bunch thyme (chopped)
  • 2 tins crushed tomato
  • 4 fresh tomatoes (diced)
  • 400 ml vegetable stock

 

 

Method: Place a deep cooking pot on a high heat with a little bit of olive oil in it. Once heated turn the heat down to medium and ad the sliced onions, grated garlic and chopped thyme. Cook for about 3-4 minutes until the onions have browned, stirring from time to time. Then add the diced capsicum and cook for about five minutes, until the capsicum softens a little. Add the diced zucchini and the diced eggplants and cook for a further 5 minutes. Add the crushed tomato and the vegetable stock. Season with salt and pepper and cook for 25 minutes on a low to medium heat. Add the diced tomatoes and cook for a further 5 minutes on a low heat and adjust seasoning if necessary.

 

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Ingredients for the persillade:

 

  • 1 bunch flat leaf parsley
  • 1 head of garlic
  • 100 g coarse breadcrumbs

 

Method: Wash, dry and chop the parsley. Peel and grate the garlic then combine it with the parsley and the breadcrumbs. Lay down the lamb cutlets on a board and season well with salt and pepper. Dust the lamb in plain flour, dip it egg wash (egg , milk mix) and coat the cutlet with the persillade mix. Heat up a frying pan with a little bit of olive oil on a medium heat. Place the lamb cutlets in the pan (depending on how many cutlets you have, you may need to do more than one batch, as you don’t want overfill the pan). Cook on each side for about 3 minutes. You’ll see when they are ready to be turned, as the persillade will be golden and crunchy. Turn them and cook for a further 3 minutes. The cooking time may vary depending on how big the cutlets are. An easy way to know is if you slightly cut one of them, the meat should still be pink and juicy. Allow the cutlets to rest for a minute or so then serve with the ratatouille.

 

Wine Note: A fresh Rosé is perfect to compliment this dish in the warmer months. I recommend a “Chateaux Minuty” cote de Provence, Available from http://www.airoldifinewines.com.au .

Roasted chicken with spring vegetables and a Pinos Blanc Jus

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Spring Chicken | Le Fermier

In this day and age, when you can buy a roast chicken in every supermarket, why would anyone bother going to the effort of cooking a fresh chook at home? I mean, who has the time to cook at home when the supermarket option is so quick and healthy, right? And the fact that it’s been sitting under the heat lamps in the deli section on the bain marie since 4pm that day surely won’t mean it will be dry and tasteless by the time you get it home, right?

What if I told you, you could make a fresh, healthy and succulent roasted chicken at home without having to wait the 2 hours it normally takes a chicken to roast? Well, I’m telling you, you can!

The brilliance and simplicity of this cheat’s chicken dish is that instead of cooking the bird whole, you cut it into smaller pieces while it’s still raw and smaller pieces = shorter cooking time. We also seal the meat in a pan before it goes into the oven. This also shortens the cooking time and means you still get that golden crispy skin you get from oven roasting for a long time.

Speaking of skin, I know there are two very distinct camps when it comes to this. Whether you like to eat you’re chicken with or without skin, I recommend you leave it on for this cooking process and then do as you will once it’s on your plate.

The garnish for this dish is really any in-season vegetables that you love, which are simply roasted on the same tray as your chicken once it goes into the oven. I chose to use dutch carrots, artichoke hearts (très delicieux!), sweet potato and red onion.

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Ingredients:

  • 1 whole chicken
  • 2 small size sweet potatoes
  • 2 bunches baby dutch carotts
  • 5 globe artichokes
  • 2 spanish onions
  • 5 crushed garlic cloves
  • 1 bunch thyme

Method:

  1. Pre-heat the oven to 200 degrees Celsius.
  2. Cut the chicken into smaller pieces (about 12 or so) with a sharp knife.
  3. Season your chicken pieces with salt and pepper.
  4. Place a large frying pan on medium heat and place a small knob of coconut oil into the pan to melt.
  5. Place the chicken pieces into the pan in small lots so as not to overfill the pan and seal the chicken just until it becomes golden and crispy around the outside
  6. Set this first lot of chicken aside and repeat the above step until you’ve sealed all the chicken
  7. In the meantime, start prepping your veggies. The shape is really up to you. I choose to leave my carrots whole, dice my sweet potatoes, quarter my artichoke hearts and cut my onions in wedges. With the artichoke you’ll need to take off the leaves, the little bit of fluff inside and also the green part of the stems.
  8. Once you’ve sealed all the chicken pieces, arrange them in a roasting tray and arrange the spring vegetables around it. Crush the garlic cloves with the flat side of a knife and place into the tray whole. Take the thyme leaves off the sprig and sprinkle over the chicken and vegetables.
  9. Deglaze your pan with about 200 ml of Pinos blanc or even a Sauvignon blanc. By that I mean pour the wine into the pan and let it simmer on low heat for a minute to fuse all the delicious flavours together. Then, pour it over the chicken and put the tray in the oven for about 50 minutes to 1 hour.
  10. You’ll know your chicken is ready if the meat falls from the bone when pressed gently. Voilà! Your chicken is ready! I recommend a lovely glass of chilled Pinos Blanc to go with it.

Bon Appétit,

Le Fermier

What’s in season now … Spring

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The transition from Winter to Spring is one of my favourite times of the year. There’s a real buzz in the year as nature and people alike slowly come out of winter hibernation and prepare for a beautiful summer ahead. It also means a whole crop of new produce to play with in the kitchen, enhanced by lighter cooking styles perfectly suited to warmer months.

 

There are plenty of new vegetable varieties coming into season, a few Winter crops that will still be available into early Spring, and also a more diverse selection of fruits than during Winter.

 

Here’s a list of what to look out for at Farmer’s Markets this Spring:

  • Asparagus
  • Artichokes
  • Blood orange
  • pears

 

To celebrate the new season, I’ve prepared a special dish: Roasted chicken with  spring vegetables and a Pinos Blanc jus

Read the full recipe here and if you have any favourite Spring fruits or veggies you’d like to see a recipe for, leave me a comment below!

 

A bientot,

Le Fermier