Recipes

The following recipes are from previous "Berry Delicious Days" Cooking Demonstrations held on October 11 and 12. These Cooking Demonstrations were run by Broughton Mill Farm Guesthouse Berry as a part of our Cooking School program. Cooking Schools are held at BMF every couple of months and you can register to be informed of upcoming schools by sending us an email stating cooking school information.

Contact details:
Rick Gainford and Jennifer Clapham
info@broughtonmillfarm.com.au
www.broughtonmillfarm.com.au
T 02 4464 2446
We all hope that you had a great time at the Berry Delicious Days and that you enjoy the recipes.

Nelson's Meats gave a demonstration on sausage making and we tasted three of their award winning sausages as well as discussing with them the correct way of cooking sausages as well as a host of other tips from a highly qualified and experienced butcher.

• Preparation Time: 1 hour
• Cooking Time: 20 mins
• Serves 4-6
• 1.5kg pumpkin
• 2 tablespoons olive oil
• 2 onions, sliced
• 1 tablespoon shredded fresh ginger
• 1 teaspoon ras el hanout or cumin
• salt and pepper to taste
• Peel pumpkin and chop into chunks. Roast in a hot oven until well-coloured all over
.
• Heat oil in a large saucepan, add onion and ginger and fry gently until soft. Add pumpkin, ras el hanout and just enough water to cover. Bring to the boil and simmer for 10 minutes. Puree in a blender and season to taste. If too thick, thin out with water or stock and reheat before serving with toasted sourdough bread.

• Preparation Time: 10 mins
• Cooking Time: none
• Serves 8-10
• 2 x 400g cans chick peas, drained
• 2-3 cloves garlic
• ½ cup tahini
• 1 teaspoon ground cumin
• juice 1 lemon
• ¼ cup olive oil
• salt and white pepper to taste
• paprika
• Reserve a few chick peas for garnish. Place remaining chick peas into a food processor with the garlic. Process until smooth. Add tahini, cumin and lemon juice. With motor running, pour in olive oil in a stream. Season to taste. Spoon into a shallow bowl, sprinkle with paprika and place reserved chick peas in the centre. Serve with fresh sourdough bread for dipping.

• Preparation Time: 10 mins
• Cooking Time: 1 hour
• Serves 8-10
• 2 large eggplants, organic if possible
• 1 cup organic tahini
• 1-2 teaspoons ground cumin
• 3-4 tablespoons lemon juice
• 4-5 tablespoons extra virgin olive oil
• salt and pepper to taste
• At the bakery, the eggplants are roasted in the wood-fired oven. This allows the skins to char, giving the Baba Ganoush a delicious smoky flavour. A similar flavour can be obtained by roasting them over coals on a barbecue or grill. Alternatively, place them on the rack in an oven heated to as high a temperature as possible, and roast for 1 hour. Remove to a bowl and allow to cool. Peel off and discard skins.
• Place eggplant flesh into the bowl of a food processor with tahini, cumin and lemon juice and process until smooth. With the motor running, add the olive oil in a thin stream. Season to taste and serve with good Berry Woodfired Sourdough Bakery bread for dipping.

• Preparation Time: 20 mins
• Cooking Time: none
• Makes 30-40 rolls
• 1 packet ricepaper wrappers
• 500g packet sliced smoked salmon
• 2 ripe avocados, thinly sliced
• 1 large bag fresh rocket leaves
• 1 bunch fresh mint leaves
• Dipping Sauce:
  • 1 cup sweet soy sauce
  • 2/3 cup seasoned rice vinegar
  • 2 teaspoons Chinese five spice
  • dried chilli flakes to taste
• Soak ricepaper wrappers in warm water 2-3 at a time, until soft. Carefully lift from water and spread out onto a clean teatowel. Place a slice of smoked salmon onto the lower section of the wrapper, top with a slice of avocado and a small pile of rocket leaves. Fold the bottom of the wrapper up to cover the filling, fold the sides in, then roll up like a spring roll, enclosing a mint leaf in the last section so it shows through the wrapper. Place onto a tray whole, or cut in half, and serve with Dipping Sauce on the side. If making the rolls ahead, store in the fridge, in a single layer or separated with cling film or baking paper, in an airtight container. Dipping Sauce: Place all ingredients into a screwtop jar and shake to combine. (Do not be tempted to substitute another soy sauce as this will give an inferior result.)

• Preparation Time: 30 minutes
• Cooking Time: 20 mins
• Serves 8-10
• 1kg pumpkin
• 1 x 500g packet couscous
• 2 tablespoons olive oil
• 1 red capsicum, roasted
• 1 small red onion, sliced
• ½ cup currants
• ½ cup toasted pine nuts
• 1 cup fresh coriander leaves
• 1 cup fresh mint leaves
• Dressing:
  • ¼ cup extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • finely grated rind and juice of 1 orange
  • 1-2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • salt and pepper to taste
• Peel pumpkin and cut into large dice. Roast or pan-fry in a little hot olive oil until cooked and nicely coloured all over. Place couscous into a large bowl and pour over 500mL boiling water. Allow couscous to absorb water. Pour in olive oil and mix well with a fork to break couscous up. Allow to cool. When couscous is cool, stir in dressing. Add chopped red capsicum, onion, currants, pine nuts, coriander and mint. Fold together gently and taste for seasoning. Serve at room temperature. If making ahead, remove from fridge and allow to come to room temperature before serving. Dressing: place all ingredients into a screw top jar and shake well.

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Broughton Mill Farm Guesthouse Berry

Maximum 5 star rating with AAA Tourism and NRMA

info@broughtonmillfarm.com.au
78 Woodhill Mountain Road
Berry NSW Australia 2535
Phone: 02 4464 2446
Fax: 02 4464 1621