Prep Time : 30 mins Cooking Time: 10-12 mins Makes: 12
250g Farmers Table Unsalted Butter, room temperature
¾ cup caster sugar
2 tsp vanilla extract
1 egg yolk
2 ¼ cups plain flour
¼ cup strawberry jam
Preheat oven to 180°C and line two trays with baking paper.
Place butter and sugar in bowl and mix with an electric mixer until pale and creamy. Add vanilla and egg yolk and beat to combine. Add flour and bring together to form a soft dough. Don’t overmix the dough or you will get a tough biscuit.
Roll dough into tablespoon-sized balls and place on the prepared trays. Make small indentations in the centre of each ball using your index finger and fill with jam.
Bake for 10-12 minutes until golden then allow to cool for 5 minutes on the tray before transferring to a wire rack to cool.
Prep Time : 30 mins Cooking Time: 30 mins Serves: 4
250g plain flour, plus extra for dusting Pinch salt
250g Farmers Table salted butter, cold and diced
1 ½ tbsp iced water
100g pancetta, sliced into batons
1 leek, sliced
Salt and pepper to taste
100g Farmers Table cream cheese
50g parmesan, finely grated
¼ tsp nutmeg
200g waxy potatoes, washed
1 egg, beaten
Thyme leaves, to serve
Preheat the oven to 180°C then line a baking tray with baking paper.
Place the flour and salt directly onto your work surface. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs. Create a well in the centre of the mixture and gently pour over the iced water. Use your hands to bring the dough together then wrap in plastic and refrigerate for 30 minutes.
Lightly flour your work surface then roll your pastry out into a 1cm thick circle. Transfer pastry to the baking tray then set aside to chill in the refrigerator.
Saute pancetta and leek then set aside to cool.
Spread the cream cheese over the chilled pastry leaving a 3cm border and then sprinkle with parmesan and freshly grated nutmeg.
Thinly slice the potato and toss with the pancetta and leek. Season to taste. Arrange the potato mixture over the cream cheese then gently fold the pastry edges back toward the centre. Brush the border with egg wash and bake for 30 minutes until puffed and golden brown. Garnish with fresh thyme and serve with a side salad.
Cauliflower & Silverbeet Gratin
Prep Time : 35 mins Cooking Time: 5 mins Serves: 6 (as a side dish)
1 medium cauliflower, cut into florets
½ bunch silverbeet or rainbow chard, stem removed
1 litre milk
75g Farmers Table salted butter
50g plain flour
Salt and pepper
100g cheddar cheese, grated
75ml double cream
Extra cheddar cheese, grated to garnish
Place the cauliflower florets into a saucepan of well salted boiling water and cook for 4 minutes until just tender, adding the silverbeet at the last 1 minute. Drain thoroughly, then transfer to a baking dish.
Melt butter in a medium sized saucepan over medium heat then whisk in the flour until a thick paste forms. Continue to whisk the roux over the heat for 5 minutes until it loses its raw smell but does not colour.
Pour the milk over the roux in a slow steady stream, continuing to whisk the whole time. Turn the heat to low and simmer for 10 minutes until thick. Remove the saucepan from the heat then stir through the grated cheese and cream. Season to taste with freshly grated nutmeg.
Preheat the grill to medium-high. Pour the cheese sauce over the cauliflower and silverbeet then top with the extra grated cheddar and grill until golden and bubbling. Serve gratin on its own or as a side to roasted meats.
Watch how to make!
Try the Farmers Table butter range at your local IGA.