Oh my goodness Summer came and brought fig harvest with it. Some days seemed insurmountable with the heat but we made it through to glorious Autumn. I have some new Autumn recipes for you just in time for Easter feasting.
Beef, Fig and Pecan Pie
1 x 445g pack, defrosted Sour Cream Shortcrust Pastry (I use Careme Pastry)
Olive oil for the pan frying (I used local olive oil from Toolunka Creek Olives)
500g beef mince
1 leek diced
2 cloves garlic sliced roughly
2 cm of fresh turmeric cut finely
1 bunch of silverbeet cut up roughly
1 handful of purslane leaves (optional)
½ cup of our All Natural Pecans
1 egg beaten for egg wash
Preheat oven to 200c fan-forced (220c non-fan).
Line a baking tray with baking paper. Place the pastry sheet on a baking tray and keep in fridge while you prepare the filling.
Preheat a large sauté pan, once hot add a glug of olive oil then the beef mince. Leave the mince to brown stirring occasionally, once browned (allow 5 to 10 minutes) remove from pan into a flat tray to allow to cool.
Add some more olive oil to the pan reduce heat to medium, and cook the leek for 5 minutes, then add garlic, turmeric, silverbeet, purslane (if using) stir occasionally and allow the vegetables to gently cook for 10 minutes.
Transfer the vegetables to a large plate or tray to allow to cool. Once both the meat and veggie fillings are cool mix them together.
Place the pastry on baking tray. Spoon the filling on top of the pastry, in a row down the middle, leaving enough border on each side so you can wrap the edges over. Slowly enclose the filling with the pastry border on each side, pinching the sides as you go along (see the photo).
Brush the pie with eggwash.
Bake for 10 minutes at 200c fan-forced (220c non-fan), then reduce to 180c fan-forced (200c non-fan) and continue to bake for 30 minutes or until golden brown. Serve with tomato and quince chutney, natural yogurt and a big bowl of greens.
Baked Brie with Pecans, Figs and Apricots – pure Heaven
3 tbsp honey, jam or I use our homemade Sticky Quince sauce
1/4 – 1/3 cup semi sun dried Figs, sliced
1/4 – 1/3 cup All Natural Pecans, roughly chopped
1/4 – 1/3 cup River Ruby Apricots, some sliced/some whole
1 round (150g) of Australian brie. I used Barossa Cheese Triple Cream Brie
Preheat the oven to 180c fan-forced (200c non-fan).
In a small bowl, combine the sun dried figs, apricots and pecans. Add half of the sauce (or honey/jam) and mix well to coat the fruit/nut mixture.
Place the round of brie in a small cast iron skillet or oven-safe dish. Using a small knife, coat the brie with the remainder of the sauce.
Top the brie with the fig and nut mixture.
Place brie skillet or dish on top of a baking sheet. Bake in the oven for 10 minutes (or until brie softens a lot and starts to ooze).
Remove from oven and let brie sit for 5 minutes. Serve warm with your favourite crackers (mine currently are the keto friendly Carmen’s super seed & grain crackers).
Tip: This recipe could easily be down in a camp oven of the fire or on a barbie hot plate just make sure you enclose the skillet to keep the heat in.
Tip: If you want to take this to another level you could also enclose the brie and fruit/nut mix in pastry. Here is the how-to recipe.
Serves 3-4 as a snack
Your Easter Grazing Platter
Easter for us is all about spending time with family and friends. Grazing platters are high on the agenda and pretty quick to put together. Here are some pictures of ones I did over the weekend using our semi sun dried Black Genoa Figs, Chocolate dipped Figs, sun dried Smyrna Quince, Somerset peaches, Duchess pears. I matched this with The Mallee Caper Company caperberries and LaVera Adel Blue. Ooh and checkout the beautiful AmberHill honeycomb in the second picture
If you would prefer alittle more guidance checkout my blog here. I’ve also recently discovered Meg Quinn who has got every “how to” covered when it comes to cheese and dessert boards. Check out her website or on Instagram for pure inspiration.
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