We’re deep in one of the coldest winters that I have experienced in the past twenty-five years in this region. So, to acknowledge this, I want to concentrate on those winter crops that revel in cold temperatures: those whose flavours improve and sweeten when the nights are genuinely cold, not just a bit nippy. Among the best winter sweeties are Brussel sprouts, fennel bulbs, parsnips and all citrus fruit. Some of these won’t … Read more »
Ingredients: 1 kg (approx.) pumpkin peeled and cubed 1 brown onion, diced 3 cloves garlic, sliced or chopped fine 1 fresh chilli, your choice, finely chopped 1 tablespoon of finely sliced ginger 1 teaspoon each: mustard seeds, turmeric 1 bunch coriander (replace with chopped parsley and celery if you like) 20 curry leaves … or a tablespoon good curry mix with those ingredients 1 … Read more »
Tart case: I use a sweet short crust pastry but substitute one cup of walnuts for flour. A blender is perfect for this, but it can be made by hand. Blitz one cup walnuts till like it’s like breadcrumbs. Add 125 g chilled butter cubed and 1½ cups plain flour (your choice, I use gluten free). When the mixture comes together, turn out onto a floured surface and work a little. Shape into a rectangle and chill in refrigerator till firm. Gently roll out … Read more »
https://thetriangle.org.au/wp-content/uploads/2024/06/pumkin-tart.jpeg173283Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2024-06-27 15:08:052024-06-27 15:08:05Pumpkin and Walnut Tart
Instructions: Crush the biscuits, add melted butter and stir through. Pour the mix into a cake tin or spring-form pan, compress the mix evenly around the base. Allow to sit in a … Read more »
½ cup dry white wine 4 cups chicken or vegetable broth 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp olive oil 2 tbsp unsalted butter ½ cup freshly grated Parmesan cheese Salt and freshly ground black pepper, 1 tbsp chopped fresh parsley (optional, for garnish)
Mushroom mixture: 1 cup enoki mushrooms, trimmed 1 cup shiitake mushrooms, sliced … Read more »
https://thetriangle.org.au/wp-content/uploads/2024/05/Open-Sauce-P-1-risotto.jpg12001200Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2024-05-29 13:42:302024-05-29 13:42:30Mushroom and truffle risotto from Il Passaggio in Bermagui
The seductive promise for wonderful winter vegetables
/in Recipes /by Debbie WorganWe’re deep in one of the coldest winters that I have experienced in the past twenty-five years in this region. So, to acknowledge this, I want to concentrate on those winter crops that revel in cold temperatures: those whose flavours improve and sweeten when the nights are genuinely cold, not just a bit nippy. Among the best winter sweeties are Brussel sprouts, fennel bulbs, parsnips and all citrus fruit. Some of these won’t … Read more »
Pumpkin, chickpea and coconut curry
/in Mains, Recipes /by Debbie WorganIngredients:
1 kg (approx.) pumpkin peeled and cubed
1 brown onion, diced
3 cloves garlic, sliced or chopped fine
1 fresh chilli, your choice, finely chopped
1 tablespoon of finely sliced ginger
1 teaspoon each: mustard seeds, turmeric
1 bunch coriander (replace with chopped parsley and celery if you like)
20 curry leaves … or a tablespoon good curry mix with those ingredients
1 … Read more »
Pumpkin and Walnut Tart
/in Desserts, Recipes /by Debbie WorganI use a sweet short crust pastry but substitute one cup of walnuts for flour.
A blender is perfect for this, but it can be made by hand.
Blitz one cup walnuts till like it’s like breadcrumbs. Add 125 g chilled butter cubed and 1½ cups plain flour (your choice, I use gluten free).
When the mixture comes together, turn out onto a floured surface and work a little. Shape into a rectangle and chill in refrigerator till firm.
Gently roll out … Read more »
Truffled cheesecake from Gulaga Gold, Dignams Creek
/in Desserts, Recipes /by Debbie Worgan250g Anzac biscuits
100g butter
500g cream cheese at room temperature
150g caster sugar
¼ lemon – zested
4 truffled eggs – separated
100ml cream
30-50g black truffle – grated
Instructions:
Crush the biscuits, add melted butter and stir through. Pour the mix into a cake tin or spring-form pan, compress the mix evenly around the base. Allow to sit in a … Read more »
Mushroom and truffle risotto from Il Passaggio in Bermagui
/in Mains, Recipes /by Debbie Worgan4 cups chicken or vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp unsalted butter
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper,
1 tbsp chopped fresh parsley (optional, for garnish)
Mushroom mixture: … Read more »
1 cup enoki mushrooms, trimmed
1 cup shiitake mushrooms, sliced
Chicken liver pâté
/in Recipes, Starters, Uncategorized /by Debbie WorganIngredients:
225 grams chicken livers, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
Sea salt flakes
1/2 cup water
170 grams unsalted butter, at room temperature
2 teaspoons Cognac or Scotch whisky
Freshly ground pepper
Toasted bread, for serving
Directions:
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf,
thyme and 1/2 … Read more »