BEERENBERG THIS LONG WEEKEND RECIPE BOOK by Beerenberg Farm

To celebrate our love of Long Weekends, weâ&#x20AC;&#x2122;ve created an exclusive recipe book featuring 100 delicious recipes.

This Long Weekend... Published by Newstyle Media 2018 Copyright © 2018 Beerenberg Family Farm. All rights reserved. No part of this book may be reproduced, translated, or electronically posted, or used in any format or medium whatsoever without prior written permission, except by a reviewer who may quote brief passages in a review. MARKETING DIRECTOR Sally Paech CREATIVE DIRECTOR Mikyla Gilbert RECIPE DEVELOPER AND STYLIST Chris Stephan FOOD ASSISTANT Jo Fitzgerald PHOTOGRAPHER Heidi Who Photos DESIGN Michaela Fargher EDITOR Ellen Morgan VIDEOGRAPHER Aaron Nassau VIDEO EDITOR Jack Troisi ACCOUNT EXECUTIVE Eliza Oatway For information contact: Sally Paech, Marketing Director, The Beerenberg Family Farm – Mount Barker Road, Hahndorf South Australia, 5245. Phone: +61 8 8388 7272 www.beerenberg.com.au

2 l Beerenberg Recipe Book • Credits

Early rises and busy days until the sun goes down are all part of daily life on the farm. As sixth generation Australian farmers, we love life on the land. We also love settling in for a long lunch, a lazy brunch or a dinner party as the sun sets from the verandah. This is the stuff long weekend dreams are made of. After all, taking the time out to soak up the beauty of the countryside and our gorgeous produce is half the job right? We want you to soak up a long weekend on the Beerenberg farm, so we’ve pulled together a collection of some of our favourite family recipes, inspired by morning sun through the gum trees and starry nights over the strawberry fields. So go on, grab your nearest and dearest – your family, your friends, the dog, the cat, Aunt Beryl you haven’t seen in a while, Garth from across the road…set the table in the back shed or the pergola and settle in for some hearty meals and good conversation. Linger over a long weekend, take it slow and soak it up. You deserve it. We hope you lick your fingers as much as we did making this book. With love,

The Paech family Adelaide Hills, South Australia

CONTENTS BREAKFAST IN BED......................................................................................... 6 – 27 BRUNCH..................................................................................................................28 – 49 FAMILY PICNIC......................................................................................................50 – 71 LONG LUNCH........................................................................................................72 – 93 KIDS IN THE KITCHEN...................................................................................... 94 – 115 AFTERNOON TEA............................................................................................ 116 – 137 ULTIMATE CHEESEBOARD............................................................................ 138 – 159 COCKTAIL PARTY............................................................................................ 160 – 181 DINNER PARTY................................................................................................. 182 – 203 DESSERT HEAVEN........................................................................................... 204 – 227

4 l Beerenberg Recipe Book • Contents

WHATâ&#x20AC;&#x2122;S IN YOUR PANTRY? JAMS, JELLIES, MARMALADES & CURDS Apricot Jam 110, 220 Blood Orange Marmalade 26, 20 Blackberry Jam 108 Blood Orange and Cognac Jelly

Strawberry Jam 22, 44, 70, 112, 114, 136, 208, 218 HONEY Blue Gum Honey 8, 22, 48, 106, 140, 214

CHUTNEYS AND RELISHES Caramelised Onion 40, 60, 86, 144

154

Balsamic Beetroot Relish

Blueberry Jam

78, 146, 162

210

Eggplant and Tomato Relish

Fig and Almond Jam

Mediterranean Capsicum Bruschetta

Fig and Cinnamon Jam 128 Lemon and Lime Curd 126, 222 Lime and Lemon Marmalade 92 Mango and Mandarin Curd 212 Orange Marmalade 24, 68, 150 Quince Jelly 74, 152 Red Currant Jelly 74, 130, 158 Raspberry Jam 46, 228 Rose Petal Jelly 132, 180 Satsuma Plum Jam 134 Strawberry and Champagne Jam 124

30 Sweet Chilli Relish 56 Tomato and Cracked Pepper Relish 20, 42 Tomato Chutney 34, 104, 188 Spicy BBQ Caramelised Onion 80 Sweet Mustard Pickle

Asian Dressing and Dipping Sauce 76, 96, 168, 184 Chilli Sauce 38, 54, 142, 184, 192, 198 Double Shot Pepper Sauce 194 Garlic Sauce 64, 196 Hot Chip Sauce 170 Peppercorn Sauce 200 Red Pepper and Chipotle Sauce 18, 84 Smoky Bourbon Sauce and Marinade 164 Taka Tala Sauce and Marinade 66, 174, 178 Tartare Sauce 14, 100, 176 Tomato Sauce 102 Worcestershire Sauce 20, 36, 150, 172, 184

DRESSINGS

MUSTARDS

Creamy Parmesan Caesar Dressing

Bavarian Mustard 58, 82, 88, 148, 150, 186

32, 118, 166, 168, 186, 188

Hahndorf Hot Mustard

Mango, Lime and Chilli Dressing

122

52, 174

Razorback Mustard

Ranch Dressing

82, 98

SAUCES

MEAL BASES

Apple Sauce

Slow Cooker Spanish Chicken

8, 10, 156, 202, 216

190

Breakfast in Bed ••••

Fetch the dinner tray, prop the pillows, brew the kettle, lift the blinds – it’s brekky in bed time. It’s the only meal where pyjamas and bed hair are a requirement, and you have permission to make as many crumbs in the bed as you please. We’re in the business of making breakfast in bed an everyweekend occurrence. Step aside birthdays, mothers day, ‘I’m sorry’ days – it’s time to treat our loved ones every weekend. Go on, take turns (it’s only fair).

BIRCHER MUESLI WITH FRESH BERRIES •••• SERVES: 6

METHOD

PREPARATION: 10 MINS

In a large bowl, combine the rolled oats, orange juice, Apple Sauce, yoghurt and honey. Mix well to combine.

CHILL TIME: 2 HOURS ••••

INGREDIENTS 1 cup rolled oats 100ml orange juice

Cover and refrigerate for at least 2 hours or preferably overnight. When ready to serve, place the muesli in serving bowls, add some slithered almonds, coconut flakes and apple. Drizzle with extra honey if desired. Serve with selected berries.

½ jar Beerenberg Apple Sauce 1 cup yoghurt 2 tbsp Beerenberg Blue Gum Honey 50g slivered almonds, toasted To serve ½ cup coconut flakes 1 red apple, cut julienne 200g fresh strawberries 100g fresh blueberries 50g fresh raspberries

Apple Sauce and Blue Gum Honey: Apple and honey are a morning match made in heaven. These two are better together in this bowl of happiness. 8 l Beerenberg Recipe Book • Breakfast in Bed

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PAN BAKED APPLE AND RHUBARB GRANOLA CRUMBLE •••• SERVES: 6

METHOD

PREPARATION: 20 MINS

Preheat the oven to 190ºC.

COOKING TIME: 20 MINS

Using a heavy cast pan, melt the butter and sugar over a low heat.

••••

INGREDIENTS

Add the sliced apples and gently cook for 2 to 3 minutes until lightly coloured. Add the rhubarb and Apple Sauce. Remove from the heat.

3 red apples, peeled and sliced

In a bowl, combine the granola mix, brown sugar and melted butter.

6 rhubarb stalks, trimmed and cut into 5cm batons

Spread the granola mix over the prepared fruit in the cast pan and bake in the oven for 20 minutes or until golden brown.

50g butter ½ cup brown sugar

Serve warm from the oven in the pan with a bowl of vanilla yoghurt.

1 jar Beerenberg Apple Sauce 2 cups pre-made nut and coconut granola mix ¼ cup brown sugar 80g butter, melted 250g vanilla yoghurt, to serve

Apple Sauce: Full of apple flavour, this sauce is mild and unspiced. Lashings of our Apple Sauce results in endless compliments and love. 10 l Beerenberg Recipe Book • Breakfast in Bed

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RAZORBACK MUSTARD CROQUE MADAME •••• MAKES: 6

METHOD

PREPARATION: 20 MINS

Preheat the oven (fan grill) to 180ºC. Line a baking tray with baking paper.

COOKING TIME: 15 MINS ••••

INGREDIENTS Béchamel sauce 2 tbsp butter 2 tbsp plain flour

To make the béchamel, gently melt the butter in a saucepan, add the flour and whisk until combined. Continue to cook out for 2 to 3 minutes. Gradually add the milk. Whisk until thickened and smooth. Remove from the heat. Whisk in the cheese, Razorback Mustard and season to taste.

2 cups full cream milk

Cut the muffins in half and divide the mixture evenly between the 12 halves.

½ cup grated mozzarella cheese

Place onto the prepared tray and just prior to serving, place in the oven and allow to bubble and turn golden.

2 tbsp Parmesan cheese, grated

In the meantime, cook the bacon. Place the bacon in a cold pan on medium heat and cook for 4 to 5 minutes, then drain on paper towel. Keep warm.

3 tbsp Beerenberg Razorback Mustard Salt and pepper, to taste Muffins 6 English Muffins 12 slices short cut bacon 6 large free range eggs

Just prior to serving, fry the eggs in a fry pan, keeping them sunny side up. Do not cover as they may over-cook. Assemble the croque by placing two muffin halves on a plate, top with bacon and an egg. Garnish with fresh coriander, if desired. Note: Croque madame is a traditional French sandwich of ham, cheese and a fried egg. It’s a variation of the original croque monsieur (ham and cheese).

Handful fresh coriander (optional)

Razorback Mustard: After many requests, we are again crafting our famous Razorback Mustard. A great addition on sandwiches, burgers and with cooked meat, this mustard can be added to any sauce or casserole where a bit of a bite is needed. 12 l Beerenberg Recipe Book • Breakfast in Bed

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POTATO CAKES WITH HOT SMOKED SALMON •••• SERVES: 6

METHOD

PREPARATION: 30 MINS

Boil the potatoes whole until just tender. Drain and roughly smash using a potato masher or a fork.

COOKING TIME: 15 MINS ••••30 MINS CHILL TIME: ••••

INGREDIENTS 350g potatoes, peeled and whole 100g plain flour 1 large free range egg, beaten 2 cloves garlic, crushed 2 tsp horseradish cream 4 tbsp sour cream

Add the flour, egg, garlic, horseradish, sour cream, Tartare Sauce, lemon juice, dill and chives to the potatoes. Season to taste and mix to combine. Line a baking tray with baking paper. Shape the mixture into 12 small patties, place on the baking tray and refrigerate for at least 30 minutes or until ready to serve. Heat a non-stick fry pan over a medium heat, add some olive oil and cook the potato cakes for 3 to 4 minutes on each side or until golden, crisp and heated through. Serve on a platter with flaked salmon, dollops of sour cream, Tartare Sauce, caper berries and fresh dill. Bring the dish to life with a generous scatter of salmon caviar (also known as ‘pearls’).

4 tbsp Beerenberg Tartare Sauce Squeeze of lemon juice 2 tbsp dill, chopped 1 tbsp chives, chopped Salt and pepper, to taste 2 tbsp olive oil, for frying To serve 250g hot smoked salmon 150g sour cream ½ cup Beerenberg Tartare Sauce 2 tbsp caper berries Handful extra fresh dill 1 small jar salmon caviar

14 l Beerenberg Recipe Book • Breakfast in Bed

Tartare Sauce: We have created a rich and creamy Tartare Sauce with generous amounts of capers and dill for an appetizing, luscious finish that is superb with any seafood dish. • CLICK TO BUY •

EGGPLANT AND TOMATO CHUTNEY EGG AND BACON BREAKFAST CROISSANTS •••• MAKES: 6

METHOD

PREPARATION: 10 MINS

Preheat the oven to 180ºC. Line a baking tray with baking paper.

COOKING TIME: 10 MINS ••••

INGREDIENTS 6 medium croissants 12 slices short cut bacon 6 free range eggs ½ cup cream Salt and pepper, to taste 1 tbsp unsalted butter 2 spring onions, finely sliced

Place the bacon onto the baking tray. Bake for 8 to10 minutes or until golden. Heat the croissants on a tray in the oven while you cook the scrambled egg. Whisk the eggs, cream and seasoning together. In a non-stick fry pan, melt the butter. Add the egg mixture, stirring with a spatula or wooden spoon to break the mixture up. Add the spring onion and cook until the egg is cooked but still soft. Cut the croissants in half horizontally. Fill with the scrambled egg, top with cooked bacon and a generous dollop of Eggplant and Tomato Relish. Serve immediately.

½ jar Beerenberg Eggplant and Tomato Relish

Eggplant and Tomato Relish: This Eggplant & Tomato Relish has been crafted with subtle Middle Eastern influences of sweet and savoury notes. 16 l Beerenberg Recipe Book • Breakfast in Bed

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PARMESAN SOLDIERS WITH RED PEPPER AND CHIPOTLE SAUCE •••• MAKES: 18 (SERVES 6)

METHOD

PREPARATION: 20 MINS

Remove the crusts from the slices of bread. Cut each slice into 3 even sized sticks.

COOKING TIME: 15 MINS

In a shallow bowl, whisk the eggs and milk together.

••••

INGREDIENTS 6 thick slices white bread, preferably at least a day old 2 large free range eggs ¼ cup milk 2 cups Parmesan cheese, grated 3 tbsp butter 2 tbsp olive oil 1 bottle Beerenberg Red Pepper and Chipotle Sauce

In another shallow dish, place some grated Parmesan cheese (for rolling the bread sticks in). Quickly roll the bread sticks in the egg mix. Do not soak as they should not be soggy. Then roll in the Parmesan cheese. Set aside and repeat until all the bread sticks are coated. Heat half the butter and oil in a non-stick fry pan. Cook the bread sticks in two batches, turning so that all sides are golden. Place the cooked soldiers on a plate lined with paper towel and repeat the process with the remaining bread sticks. Serve beside poached eggs and a pot of Red Pepper and Chipotle Sauce for dipping.

Serving suggestion: 12 eggs, poached

Red Pepper and Chipotle Sauce: This Red Pepper & Chipotle Sauce is designed to wake up your taste buds. A sauce with heat to go with all things Mexican. Try adding to Devilled Chicken Wings; thin with a little olive oil to make a salad dressing with bite; or add to mayonnaise for a Chipotle mayo to go on burgers, or use as a seafood dipping sauce. Raise the temperature at your next lunch or dinner. 18 l Beerenberg Recipe Book • Breakfast in Bed

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HOMEMADE TOMATO AND CRACKED PEPPER BAKED BEANS WITH CORN BREAD •••• SERVES: 6

METHOD

PREPARATION: 20 MINS

To start, make the corn bread.

COOKING TIME: 30 MINS

Preheat the oven to 180ºC. Line a 20cm cake tin with baking paper.

•••• ••••

INGREDIENTS Corn Bread 1 cup buttermilk 2 eggs 50g butter, melted ¾ cup plain flour ¾ cup fine polenta 2 tsp baking powder 1 cup fresh corn kernels, approx 2 cobs ½ cup tasty cheese, grated 1 medium red chilli, seeds removed and sliced ¼ cup parsley, chopped 2 spring onions, sliced

In a large bowl, whisk the buttermilk, eggs and butter together. Add the flour, polenta and baking powder to the bowl. Mix together to combine. Stir in the corn kernels, cheese, chilli and herbs. Pour the mixture into the prepared cake tin and bake in the oven for 20 minutes or until lightly golden. In the meantime, make the baked beans. Heat the oil in a saucepan. Add the sliced chorizo and onion and sauté for 2 to 3 minutes. Add the beans, Tomato and Cracked Pepper Relish, water and Worcestershire Sauce. Bring to the boil then reduce heat and simmer for 5 to 10 minutes. Serve in a bowl with fresh herbs and a side dish of extra chutney. Serving suggestion: Serve with extra poached or fried eggs.

Baked Beans 1 tbsp olive oil 2 chorizo, sliced 1 onion, peeled and sliced 400g cannellini beans, drained 1 jar Beerenberg Tomato and Cracked Pepper Relish 1 cup water 2 tbsp Beerenberg Worcestershire Sauce Handful fresh basil and parsley leaves

20 l Beerenberg Recipe Book • Breakfast in Bed

Tomato and Cracked Pepper Relish and Worcestershire Sauce: The ultimate breakfast buddies – these two will spice up any morning meal so you’re set for a tasty day ahead. • CLICK TO BUY •

BELGIUM STYLE HONEY WAFFLES •••• MAKES: 8

METHOD

PREPARATION: 10 MINS

Preheat the waffle iron.

COOKING TIME: 15 MINS ••••

INGREDIENTS 4 large free range eggs ½ cup Beerenberg Blue Gum Honey 1 cup full cream milk 6 tbsp melted butter 2½ cups plain flour 1 tbsp baking powder ½ tsp salt Cooking spray oil, for waffle iron 300g fresh strawberries, halved

In a large bowl, whisk the eggs, honey, milk and butter. Sift the flour, baking powder and salt into the egg mixture and gently fold together until just combined. Be careful not to over-work the batter. Oil the waffle maker with cooking spray. Pour the batter onto the waffle iron according to the instructions. Continue to make the waffles until all the batter has been used. Pile cooked waffles onto a serving plate. Scatter with fresh strawberries. Mix the Strawberry Jam and hot water together in a small jug and drizzle all over the waffles. Serve any extra jam sauce on the side. Dust with icing sugar. Top tip: For easy dusting, use a small sieve and a teaspoon to work the icing sugar through. This makes for an even, pretty dusting.

½ jar Beerenberg Strawberry Jam ¼ cup hot water 2 tbsp icing sugar, for dusting

Blue Gum Honey and Strawberry Jam: Sweet on their own and even sweeter together, our Honey and Jam go hand-in-hand beautifully with our crispy waffles. 22 l Beerenberg Recipe Book • Breakfast in Bed

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ORANGE AND CARDAMOM BREAKFAST BUNS •••• MAKES: 10

METHOD

PREPARATION: 45 MINS

Preheat the oven to 190ºC. Line the base of a round 28 to 30cm spring form tin with baking paper and grease the sides with oil.

COOKING TIME: 30 MINS ••••

INGREDIENTS 2 tbsp vegetable/canola oil, for brushing 900g pre-made fresh pizza dough 1 jar Beerenberg Orange Marmalade ½ cup sultanas (optional) 2 tsp ground cardamom 1 tsp ground cinnamon 50g butter, melted 3 tbsp raw sugar

On a lightly floured surface, roll the pizza dough into a rectangle about 20 x 45cm. Spread the dough with the Orange Marmalade, reserving 1 tbsp to glaze the baked scrolls. Sprinkle the sultanas and spices over the marmalade. Roll the dough up tightly lengthways, then cut the log into 10 to 12 pieces. Place the pieces of dough cut-side up in the prepared tin. Brush a piece of plastic wrap with oil. Cover the whole tin of dough with oiled plastic wrap and leave to prove in a warm place for 30 minutes or until risen by half. Brush the top of the scrolls with melted butter and sprinkle with raw sugar. Bake in the oven for 30 to 35 minutes or until golden. While still warm, brush with the reserved marmalade to serve.

Orange Marmalade: This timeless marmalade is sweet and full of flavour with a subtle tartness – a favourite of many. 24 l Beerenberg Recipe Book • Breakfast in Bed

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MACADAMIA AND BLOOD ORANGE MARMALADE BROWNIES •••• MAKES: 20

METHOD

PREPARATION: 15 MINS

Preheat the oven to 160ºC. Line a 20cm square cake tin with baking paper.

COOKING TIME: 30 MINS ••••

INGREDIENTS 180g unsalted butter, chopped 300g dark chocolate (70% cocoa), broken into pieces ¼ cup cocoa 1 cup caster sugar

Over low heat, stir the butter and chocolate together until melted and smooth. Remove from the heat and stir in the cocoa and sugar until smooth and glossy. Beat in the eggs and sift the flour into the mix. Stir to combine. Fold through the chopped macadamias, being careful not to over-mix. Pour the mixture into the prepared tin and smooth the top. Spoon dollops of the Blood Orange Marmalade onto the batter and swirl into the brownie mixture with a knife. Reserve ¼ jar of marmalade to spread on the brownie after baking.

1½ cups plain flour

Bake for 30 to 35 minutes or until firm to touch. Remove from the oven and allow to cool slightly, brush with reserved marmalade.

1 cup macadamia nuts, roughly chopped

When completely cool, remove from the cake tin and slice into 20 small squares.

4 free range eggs

1 jar Beerenberg Blood Orange Marmalade

Blood Orange Marmalade: Discover the deliciousness of fresh Australian blood oranges. With an intense flavour and aroma, they deliver a delightful kick you’ll keep going back for. 26 l Beerenberg Recipe Book • Breakfast in Bed

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Brunch ••••

We’re big fans of the genius creation that is brunch. It’s the only meal where eating pancakes and a club sandwich in the same sitting is totally acceptable. Did someone mention mimosas, too? Cheers to that! Throw a table cloth over the patio setting (or your cleanest linen sheet – we won’t tell anyone), whip up a jug of fresh OJ, pop the champagne and scatter the table with delicious mid-morning morsels.

QUINOA BREAKFAST BOWL •••• SERVES: 4

METHOD

PREPARATION: 15 MINS

Make up the breakfast bowls using the prepared ingredients or alternately put a selection of small bowls on the table and guest can create their own individual bowls.

COOKING TIME: 30 MINS ••••

INGREDIENTS

A large dollop of the Mediterranean Capsicum Bruschetta gives the breakfast bowl a great kick to get you started in the morning.

1 cup mixed colour quinoa, cooked as directed 2 medium size avocados, diced 4 red radish, shaved 120g feta 6 large cherry tomatoes, halved 4 boiled eggs, shell removed and cut in half Pumpkin and sunflower seed mix, roasted Pink pickled ginger Black sesame seeds 1 jar Beerenberg Mediterranean Capsicum Bruschetta

Mediterranean Capsicum Bruschetta: As flavoursome as the sun is bright. Enjoy our Mediterranean Capsicum Bruschetta at home, with family or friends. It doesn’t matter how – you’ll be dreaming of the great outdoors while enjoying its fresh, indulgent taste. 30 l Beerenberg Recipe Book • Brunch

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CAULIFLOWER HASH BROWNS •••• SERVES: 4

METHOD

PREPARATION: 15 MINS

Place the cauliflower pieces in a food processor and blend until the cauliflower resembles fine crumbs.

COOKING TIME: 25 MINS ••••

INGREDIENTS ½ large cauliflower, roughly chopped 1 large free range egg ½ cup Beerenberg Creamy Parmesan Caesar Dressing

Using a large mixing bowl, whisk together the egg and Creamy Parmesan Caesar Dressing. Mix in the mozzarella cheese, Parmesan, flour, nutmeg and seasoning. Finally, mix in the processed cauliflower. Heat a small amount of oil in a fry pan and carefully add a large spoonful of the hash brown mixture into the pan. Repeat until all the mixture has been used. Fry for 4 to 5 minutes or until golden. Flip and cook the second side. Serving suggestion: Serve the hash browns with smashed avocado, baked beans and eggs.

½ cup mozzarella cheese, grated 2 tbsp Parmesan cheese, grated ½ cup self raising flour ½ tsp nutmeg, grated Salt and white pepper, to taste Oil, for frying

Creamy Parmesan Caesar Dressing: Our Caesar Salad Dressing has been crafted using classic spices and a generous helping of Parmesan cheese to provide a magnificent creamy piquant flavour for a perfect Caesar Salad. 32 l Beerenberg Recipe Book • Brunch

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PANCETTA EGG CUPS •••• MAKES: 12

METHOD

PREPARATION: 10 MINS

Preheat the oven to 180°C. Lightly brush or spray a 12 cup muffin tray with olive oil.

COOKING TIME: 10 MINS ••••

INGREDIENTS 2 tbsp olive oil (or spray oil) 12 slices round hot pancetta

Line each muffin cup with a slice of pancetta, then place a few spinach leaves into each muffin cup. Crack one egg into each muffin cup. Loosely cover the whole muffin tray with foil and bake for 8 to 10 minutes. Remove from the oven and sprinkle with salt and pepper. Gently lift the muffins onto a serving plate and serve with Tomato Chutney.

2 cups baby spinach leaves, stems trimmed 12 large free range eggs Salt and pepper, to taste 1 jar Beerenberg Tomato Chutney

Tomato Chutney: Our most popular chutney. The savoury flavour combined with traditional spices, makes it a classic combination. As long as it involves this Tomato Chutney. Dips, tacos, hot dogs – anything that’s ‘appealing’ after a game of backyard cricket. How’s that for you? 34 l Beerenberg Recipe Book • Brunch

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MUSHROOMS ON TOAST •••• SERVES: 4

METHOD

PREPARATION: 15 MINS

Heat the olive oil and butter in a large fry pan. Add the garlic and sauté for a couple of minutes over low heat.

COOKING TIME: 30 MINS ••••

INGREDIENTS 2 tbsp olive oil 2 tbsp butter

Increase the heat and add the mushrooms and thyme, stir occasionally. When golden, add the Worcestershire Sauce and stock and allow to simmer and reduce by half. Remove from the heat and season. Finish with a squeeze of lemon juice. Serve the mushrooms on buttered toast.

3 cloves garlic, crushed 500g Swiss brown mushroom caps, cut in half 4 sprigs lemon thyme ½ bottle Beerenberg Worcestershire Sauce ½ cup beef stock Salt and pepper, to taste Squeeze of lemon juice Buttered sourdough toast, to serve

Worcestershire Sauce: Fresh from our farm kitchen to your family table. This sauce packs a lot of flavour into one little bottle. Savoury yet a little bit sweet, this authentic sauce is a true classic. 36 l Beerenberg Recipe Book • Brunch

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CRAB OMELETTE •••• SERVES: 1*

METHOD

PREPARATION: 10 MINS

Using a fork, whisk the eggs, water and seasoning together.

COOKING TIME: 10 MINS ••••

INGREDIENTS 2 eggs 1 tbsp cold water Salt and pepper, to taste 1 tbsp butter 70g cooked crab meat Handful coriander leaves, roughly chopped Handful bean shoots 1 spring onion, finely sliced ½ fresh chilli, finely sliced 1 bottle Beerenberg Chilli Sauce

Heat a 20cm non-stick fry pan and add a dollop of butter to melt. Pour egg mixture into the pan and tilt so the mixture covers the base. Use a heatproof spatula or flat-edged wooden spoon to gently stir the egg mixture as it starts to set. Tilt the pan so the uncooked egg mixture can run underneath. Cook over a gentle heat for 1 to 2 minutes or just set underneath. The top will still be a little soft but it will continue to cook after you fill the omelette. Remove from the pan and lie on flat surface. Fill the omelette with the crab meat, coriander leaves, bean shoots, spring onion and fresh chilli (reserve a little to garnish). Drizzle with a little Chilli Sauce, fold over and slide onto a serving plate. To serve, pile some extra garnish on the top, as well as some lime wedges. Serve extra Chilli Sauce on the side.

½ lime, cut into wedges *repeat recipe for as many omelettes as you need.

Chilli Sauce: Chilli lovers rejoice. This sauce will excite the taste buds and give you that spicy kick you crave. Made right here on our farm, our Chilli Sauce is a family recipe passed down through generations. 38 l Beerenberg Recipe Book • Brunch

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CARAMELISED ONION TARTE TARTIN •••• SERVES: 4 – 6

METHOD

PREPARATION: 15 MINS

Preheat the oven to 200°C. Select a 30cm oven-proof fry pan.

COOKING TIME: 25 MINS ••••

INGREDIENTS 1 sheet butter puff pastry 50g butter 2 tbsp olive oil 12 golden shallots, peeled and cut in quarters 1 jar Beerenberg Caramelised Onion

Cut a round of the pastry a little larger than the rim of the fry pan, keep chilled in the fridge until ready to use. Melt the butter and oil in the fry pan over low heat, cook the shallots gently until soft and slightly coloured. Add the jar of Caramelised Onion to the pan with the thyme leaves. Remove from the heat and place the pastry on top of the onion, tucking in the edges around the pan. Bake for 20 to 25 minutes or until golden and crisp. Carefully remove the pan from the oven. Allow to sit for a few minutes before carefully turning onto a board or serving plate. Slice and enjoy.

4 sprigs thyme

Caramelised Onion: We have crafted our Caramelised Onion with a generous mixture of onion and spices for a rich, sweet and savoury flavour that is great with any kind of grilled or barbecued meat. 40 l Beerenberg Recipe Book • Brunch

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SPICY TOMATO BAGDAD EGGS •••• SERVES: 4

METHOD

PREPARATION: 15 MINS

Heat the olive oil in a deep fry pan. Sauté the shallots and garlic until fragrant, for approximately 2 minutes. Add the smoked paprika and mix well.

COOKING TIME: 15 MINS ••••

INGREDIENTS 2 tbsp olive oil 2 golden shallots, peeled and sliced 1 cloves garlic, crushed 2 tsp smoked paprika 400g brown lentils, cooked and drained 1 jar Beerenberg Tomato and Cracked Pepper Relish

Add the lentils, Tomato and Cracked Pepper Relish and diced tomatoes to the pan. Season to taste. Simmer to reduce and thicken. Poach the eggs ensuring that the yolks are still soft. To serve, place the spicy lentils on the base of a bowl, top with a generous dollop of yoghurt, a poached egg and mint leaves. Repeat for four servings. Finish with a sprinkling of chilli flakes and a wedge of lemon, if desired. Note: You can make the lentils ahead of time and store in the fridge in an airtight container. Simply reheat when ready to serve.

200g diced tomatoes Salt and pepper, to taste 4 large free range eggs 250g plain yoghurt Handful fresh mint leaves 2 lemons, cut into wedges Handful dried chilli flakes (optional)

Tomato and Cracked Pepper Relish: Our Tomato and Cracked Pepper Relish is a robust tomato relish with a pepper punch. Nothing shy about this one. A great addition to any meat where a little heat is the order of the day. 42 l Beerenberg Recipe Book • Brunch

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STRAWBERRY AND BUTTERMILK PANCAKES •••• MAKES: 20*

METHOD

PREPARATION: 35 MINS

Place the eggs in a large mixing bowl. Using electric beaters or a stand-up mixer, beat until frothy.

COOKING TIME: 15 MINS ••••

INGREDIENTS 2 eggs, lightly beaten 2 cups self-raising flour, sifted ⅓ cup caster sugar 2 cups buttermilk 50g unsalted butter, melted 1 tsp vanilla bean paste Spray oil, for cooking Handful fresh strawberries ½ cup icing sugar

Add the flour, sugar, buttermilk, melted butter and vanilla. Gently beat the mixture until the flour has been incorporated and the batter has become smooth. The consistency should resemble pouring cream. Allow the batter to sit for 15 to 20 minutes. Heat a non-stick fry pan over a medium heat. Lightly grease the fry pan with spray oil or butter. Using a ¼ cup measure, ladle the batter into the pan. Cook for 2 to 3 minutes or until bubbles form on the surface and the batter is set. Using a spatula, carefully flip each pancake and cook until golden brown. This should take about 2 minutes. Repeat process with the remaining batter. Transfer pancakes to a baking tray and place in a warm oven to keep warm while cooking the remaining pancakes. Serve in stacks with fresh strawberries dusted with icing sugar, Strawberry Jam and whipped cream.

1 jar Beerenberg Strawberry Jam 1 cup cream, whipped *quanity is approximate, depending on pancake size.

Strawberry Jam: We know strawberries. We’ve been growing and nurturing them in our own backyard for years, to create the most delicious strawberry jam. 44 l Beerenberg Recipe Book • Brunch

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RASPBERRY AND CHOCOLATE CROISSANT BREAD AND BUTTER PUDDING •••• SERVES: 6

METHOD

PREPARATION: 15 MINS

Preheat oven to 180°C. Grease a 25cm oven-proof dish.

COOKING TIME: 30 MINS

Cut the croissants horizontally in half, spread with Raspberry Jam and stuff with some white chocolate chips. Repeat with all the croissants.

••••

INGREDIENTS 6 medium size croissants 1 jar Beerenberg Raspberry Jam 200g white chocolate chips

Tuck them tightly in a single layer into the baking dish. Lightly whisk the eggs, vanilla, sugar, cream and milk together in a bowl or jug. Pour the mix over the croissants and allow to sit for 5 to 10 minutes to absorb. Gently press the croissants into the egg mixture. Sprinkle the raspberries over the top and any white chocolate chips you may have left. Cover with foil and bake for 20 minutes.

4 eggs, at room temperature

Remove the foil and continue to bake for a further 10 minutes. The centre of the custard should be just set.

1 tsp vanilla paste

Dust with icing sugar and serve warm.

¼ cup caster sugar 300ml cream ½ cup milk 1 punnet fresh raspberries or 200g frozen raspberries Icing sugar, to dust

Raspberry Jam: To make premium jam, you need top notch fruit. We’ve searched the country for the very best the season has to offer, to make the Raspberry Jam we’re proud to put our name on. 46 l Beerenberg Recipe Book • Brunch

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STRAWBERRY YOGHURT SMOOTHIE •••• SERVES: 2

METHOD

PREPARATION: 5 MINS

Place all ingredients into a blender, process until smooth and creamy.

••••

You may need to add a little water to assist with the blending.

INGREDIENTS

Pour into glasses and serve with fresh strawberries.

1½ cups frozen strawberries ¾ cup plain yoghurt 1 cup milk (or any plant based milk) ¼ cup quick oats 1 tbsp Beerenberg Blue Gum Honey ¼ tsp vanilla extract Handful fresh strawberries, to garnish

Blue Gum Honey: One of the most sought after honeys in Australia. Light amber in colour with an easily recognised mild but distinctive flavour. 48 l Beerenberg Recipe Book • Brunch

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Family Picnic ••••

Dust off the rugs and ready the cane picnic set (yes, it was totally worth buying at that boot sale all those years ago) – we’re going on a picnic, teddy bears included. Leave the kitchen behind and head for the Hills, the beach or even your own backyard. Wrap up your goodies and play Tetris with your boot. Pack the kids, the dog, a board game, your hiking boots…or take a pillow or five and have a nap in the sunshine. Whatever you fancy, make a day of it.

MANGO BOCCONCINI AND PROSCIUTTO STICKS •••• MAKES: 12

METHOD

PREPARATION: 15 MINS

Hold the mango cheeks in your hand and with a small melon baller, make 24 balls of mango.

••••

INGREDIENTS 2 mangoes, cheeks removed 24 baby bocconcini

Thread the mango balls, bocconcini, basil leaf and prosciutto onto the bamboo sticks. Serve with a bowl of Mango, Lime and Chilli Dressing for dipping and drizzling. The sticks can be prepared up to 3 to 4 hours ahead of serving. If preparing before eating, place in an airtight container and refrigerate. Remove from the fridge 30 minutes prior to serving.

24 basil leaves 12 slices prosciutto 12 bamboo sticks 1 bottle Beerenberg Mango, Lime and Chilli Dressing

Mango, Lime and Chilli Dressing: We have crafted a fresh, spritzy salad dressing with a marvellous combination of sweet mango, fresh lime with a hint of chilli. Perfect with a prawn or chicken salad with crisp cos lettuce, snow peas and cucumber. 52 l Beerenberg Recipe Book • Family Picnic

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CHILLI CHICKPEAS ••••• ••• MAKES: 4 (APPROX)

METHOD

PREPARATION: 10 MINS

Preheat the oven to 150°C. Line a baking tray with baking paper.

COOKING TIME: 1 HOUR ••••

INGREDIENTS 400g chickpeas, drained and rinsed ½ bottle Beerenberg Chilli Sauce

Place the chickpeas into a bowl, add the Chilli Sauce, salt and smoked paprika. Toss to coat all the chickpeas. Spread onto the lined baking tray in a single layer. Roast in the oven until lightly coloured and crispy (approx 1 hour). Allow the chickpeas to cool on the baking tray. Store in an airtight container until ready to serve.

1 tsp sea salt flakes 1 tsp smoked paprika

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CHILLI LAMB MEATBALLS WITH FRESH CUCUMBER •••• SERVES: 24

METHOD

PREPARATION: 15 MINS

Preheat the oven to 180°C. Line a roasting tray with baking paper.

COOKING TIME: 10 MINS ••••

INGREDIENTS 500g lamb mince Salt and pepper, to taste 1 tsp ground coriander 1 jar Beerenberg Sweet Chilli Relish 3 small baby cucumbers 24 bamboo sticks

In a bowl and using clean hands, work together the lamb mince, salt and pepper, ground coriander and 1 tbsp of the Sweet Chilli Relish. Form into 24 even sized balls and place onto the prepared baking tray. Place in the oven and bake for 10 minutes or until just cooked. Remove from the oven. While the balls are still hot, toss with 2 tbsp of Sweet Chilli Relish in a bowl. Using a mandolin, shave the cucumbers into long slices. Thread the cucumber slices onto the bamboo sticks and finish with a lamb meatball. Serve in a bowl and with some extra relish if required.

Sweet Chilli Relish: Made for those people who enjoy the hot chilli experience. If you don’t like it too hot – treat with caution. A favourite with any Asian dish, veggie burgers and even good old fish and chips. 56 l Beerenberg Recipe Book • Family Picnic

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BAVARIAN MUSTARD AND EGG ROLLS ••••• ••• MAKES: 6

METHOD

PREPARATION: 15 MINS

Roughly chop the hard boiled eggs and place into a large mixing bowl.

COOKING TIME: 8 MINS ••••

INGREDIENTS 8 eggs, hard boiled, shells removed 2 spring onions, finely sliced ¼ cup fresh parsley leaves, roughly chopped 2 tbsp Beerenberg Bavarian Mustard

Add the spring onions, parsley, Bavarian Mustard and mayonnaise. Season to taste with salt and pepper. Gently mix together to make a creamy filling. Note: The filling can be made ahead of time, covered and refrigerated. To make the rolls, cut an opening into the side of the rolls, keeping the top attached. Lightly spread the inside of the rolls with butter and place a lettuce leaf onto the base of the roll. Generously fill the rolls with the mustard egg filling. Secure the top of the roll with a decorative toothpick and serve.

½ cup mayonnaise Salt and pepper, to taste 6 small bread rolls Butter, for spreading 6 Butter lettuce leaves

Bavarian Mustard: Our classic mildly-spiced seeded mustard. Slather on your meaty sandwiches, roast dinner and barbecue sausage. No need to hold back. 58 l Beerenberg Recipe Book • Family Picnic

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ROAST PUMPKIN, FETA AND SPINACH SLICE, WITH CARAMELISED ONION •••• SERVES: 8

METHOD

PREPARATION: 45 MINS

Preheat the oven to 180°C. Line a baking tray with baking paper.

COOKING TIME: 35 MINS ••••

INGREDIENTS 500g butternut pumpkin, peeled and cut into small cubes Olive oil, to drizzle 8 eggs 1 cup self raising flour ¾ cup tasty cheese, grated 125g baby spinach leaves Salt and pepper, to taste 1 small red onion, peeled and sliced

Spread the prepared pumpkin onto the tray and drizzle with a small amount of olive oil. Roast in the oven for approximately 15 minutes. Remove from the oven when just starting to colour. While the pumpkin is roasting, whisk together the eggs and flour. Mix the grated cheese, spinach and salt and pepper into the eggs. Line a roasting 30 x 25cm tray with baking paper. Pour the egg mixture into the tray. Top with the roasted pumpkin and onion wedges. Place small dollops of the Caramelised Onion on the top, scattered around the tart. Crumble the feta over the top. Bake in the oven for approximately 25 minutes or until firm to touch in the centre. Serve with a bowl of extra Caramelised Onion.

1 jar Beerenberg Caramelised Onion 200g feta

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SWEET MUSTARD PICKLE RUEBEN BAGUETTE •••• •••• SERVES: 4 – 8

METHOD

PREPARATION: 10 MINS

Cut the baguette in half, lengthwise.

••••

INGREDIENTS 1 long sourdough baguette 1 jar Beerenberg Sweet Mustard Pickle 1 jar premade sauerkraut, drained (can be store-bought)

Spread the base of the baguette with the some Sweet Mustard Pickle, then fill with sauerkraut. Layer with shaved pastrami, overlapping the slices as you fill the baguette. Generously top with more sweet mustard pickle. Replace the top of the baguette and securely wrap in baking paper. Tie with twine to secure. Wrap in plastic wrap and refrigerate until ready to serve. When ready to serve, remove the plastic wrap and cut into serving portions. If you prefer, and have a sandwich press available, the Rueben responds well to a light toast.

250g pastrami, shaved

Sweet Mustard Pickle: An all-purpose condiment, our classic Sweet Mustard Pickle is so good you’ll wonder where it’s been all your life. Spread it on sandwiches, partner with meats and vegetables – really, you’re only limited by your imagination. 62 l Beerenberg Recipe Book • Family Picnic

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GREEK STYLE LAMB POCKET BREADS WITH GARLIC YOGHURT SAUCE •••• SERVES: 10

METHOD

PREPARATION: 30 MINS

Top tip: For picnic-perfect food, prepare the lamb ahead of time and take the components for everyone to construct their own pocket breads.

COOKING TIME: 4.5 HOURS ••••

INGREDIENTS 10 pocket breads (supermarket bought) Lamb shoulder, cooked and pulled (see recipe page 86)

Alternately, prepare the pocket breads by filling each half with a lettuce leaf, pulled lamb and cucumber. Drizzle generously with garlic sauce and scatter with mint leaves. Serve prepared pockets in a basket for all to enjoy. Quick tip: Fill a squeezy bottle with Garlic Sauce – it’ll make it so much easier.

3 Lebanese cucumbers, shaved 1 bunch mint, leaves picked from the stem 1 Iceberg lettuce, leaves separated 1 bottle Beerenberg Garlic Sauce

Garlic Sauce: We have crafted a sauce that delivers a bold and lively garlic experience that is creamy and smooth. Amazing with any lamb dish and equally satisfying with any grilled meat. 64 l Beerenberg Recipe Book • Family Picnic

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STICKY TAKA TALA DRUMSTICKS •••• SERVES: 6

METHOD

PREPARATION: 20 MINS

Preheat the oven to 180°C. Line a roasting tray with baking paper.

COOKING TIME: 25 MINS ••••

INGREDIENTS 12 chicken drumsticks 1 bottle Beerenberg Taka Tala Sauce and Marinade 1 cup Israeli or pearl couscous 2 cups water Salt and pepper, to taste ¼ cup currants 2 spring onions, finely sliced

Toss the drumsticks in half a jar of the Taka Tala Sauce and Marinade. Place onto the baking tray and season with salt and pepper. Bake for approximately 20 minutes in the oven, or until a little crisp and sticky. Whilst baking, brush them with some extra sauce twice during the cooking time. In the meantime, prepare the couscous. Put the water in a saucepan and bring to the boil, add the pearl couscous to the boiling water and stir. Allow to boil for 8 minutes or until the couscous is tender. Drain. Mix together the cooked couscous, currants, spring onions and parsley. Season to taste. Place the couscous salad on a serving tray, scatter with the orange segments. Place the chicken drumsticks on top of the salad, drizzle any pan juices over the chicken and sprinkle with orange zest.

¼ cup parsley leaves Zest and segments of 1 orange

Taka Tala Sauce and Marinade: Inspired by a trip to South Africa, Grant Paech returned with a recipe and a selection of spices to create this original African-style spiced fruit sauce. Use it to marinate prawns and chicken for oven or barbecue, enhance pasta sauce, casserole or savoury mince, spread as a pizza base or slow cook with lamb. Totally unique and completely delicious. 66 l Beerenberg Recipe Book • Family Picnic

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ORANGE MARMALADE AND POPPY SEED CAKE •••• SERVES: 8 – 10

METHOD

PREPARATION: 15 MINS

Preheat the oven to 180°C. Line a 20cm ring tin with baking paper. Lightly grease the sides with oil.

COOKING TIME: 1 HOUR

Puree orange in a food processor.

••••

INGREDIENTS 1 large orange, skin on, roughly chopped 125g butter, melted 1½ cups almond meal 1½ tsp baking powder ½ cup caster sugar ½ jar Beerenberg Orange Marmalade ¼ cup poppy seeds 3 eggs

Add remaining cake ingredients and process until smooth. Pour the cake mixture into the tin and bake for 45 to 50 minutes until golden and a skewer comes out clean when inserted into the centre of the cake. Allow to cool in the tin for 5 minutes before turning out onto a cooling rack to cool completely. To make the confit orange topping, slice the whole orange into thin slices using a mandolin. Combine the water and Orange Marmalade in a saucepan. Add the orange slices and simmer for 10 minutes until syrupy and orange rind is translucent. Place the cake onto a serving plate, drizzle warm syrup over the cake and decorate with the sticky orange slices. Serve slices of cake dolloped with pure cream or yoghurt.

Confit Orange topping 1 orange ½ cup water ½ jar Beerenberg Orange Marmalade

Orange Marmalade: It’s the whole fruit that makes a premium marmalade. Our recipe uses the juice, pulp and rind of ripe oranges to make each little jar of sunshine. 68 l Beerenberg Recipe Book • Family Picnic

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STRAWBERRY CHEESECAKE POTS ••••• ••• MAKES: 6

METHOD

PREPARATION: 30 MINS

Place the biscuits into a zip lock bag and roughly crush with a rolling pin.

••••

INGREDIENTS 1 pkt Chocolate Ripple biscuits

Divide the crushed biscuits between 6 x 200ml jars with lids. Roughly mash 250g strawberries with a fork. In a large bowl, beat the cream cheese, ½ a jar of Strawberry Jam and the lemon juice to combine. Stir through the mashed strawberries.

500g fresh strawberries

Divide equally between the jars and refrigerate.

350g cream cheese

While the strawberry cheese mixture is setting, prepare the remaining strawberries. Select and save 6 beautiful strawberries for garnishing.

1 jar Beerenberg Strawberry Jam Juice of 1 lemon

Finely dice the remaining strawberries and mix with 2 tbsp Strawberry Jam. Top the cheese mixture with the diced strawberries, seal with the lids and refrigerate until ready to serve. For best flavour, remove from the fridge 30 minutes prior to serving and garnish with the reserved strawberries.

Strawberry Jam: We know strawberries. We’ve been growing and nurturing them in our own backyard for years, to create the most delicious strawberry jam. 70 l Beerenberg Recipe Book • Family Picnic

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Long Lunch ••••

Oh, lunch – the mighty meal that gets us from breakfast to dinner. If we’re lucky, a long lunch lets us linger over scrumptious morsels a little while longer. Long lunches were made for wonky mis-match tables in the garden, or the rickety backyard shed, a scattering of chairs (some borrowed from Joan next-door), a slobbery pooch at your feet, a few too many wines (and stains on the table to prove it) and laughter that gets louder as the afternoon rolls on.

STRAWBERRY AND WATERMELON SALAD •••• SERVES: 6

METHOD

PREPARATION: 10 MINS

Place the watermelon and strawberries in a large serving bowl.

COOKING TIME: 3 MINS ••••

INGREDIENTS ¼ watermelon, cut into medium size cubes 500g strawberries, hulled and halved

Put the Red Currant Jelly, red wine vinegar and grated ginger into a saucepan and heat gently until the jelly dissolves. Season with salt and pepper to taste. When ready to serve, dress the salad with the dressing, scatter with basil leaves and serve. For a glamorous touch, garnish with additional whole strawberries on the stem and a strawberry flower if available.

½ jar Beerenberg Red Currant Jelly or Quince Jelly ¼ cup red wine vinegar 1 tbsp ginger, freshly grated Salt and cracked black pepper, to taste Small fresh basil leaves

Red Currant Jelly and Quince Jelly: Red Currant and Quince go handin-hand like fresh fruit and warm weather. Slightly sweet and slightly tart, these ruby red beauties are the perfect accompaniment to a sweet, summer salad. 74 l Beerenberg Recipe Book • Long Lunch

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BEAN AND PEA SALAD WITH ASIAN DRESSING •••• SERVES: 6

METHOD

PREPARATION: 15 MINS

Put a large saucepan of water on to boil. Blanch the beans and peas for 2 minutes in the boiling water. Remove and refresh in a large bowl of cold water to stop the cooking process.

COOKING TIME: 5 MINS ••••

INGREDIENTS 300g green beans, tops trimmed 300g sugar snap peas 1 punnet pea tendrils or sprouts ½ bottle Beerenberg Asian Dressing and Dipping Sauce

When cold, drain and pat dry with paper towel. Mix together in a large bowl and add the pea tendrils or sprouts. To prepare the dressing, mix the Asian Dressing and Dipping Sauce and lime juice together. Set aside until ready to serve. When serving, toss a small amount of the dressing through the salad and serve the remaining dressing in a small jug as a side. Finish the salad with the lime zest. For a touch of glamour, open a few sugar snap peas to sit on top of the salad.

Juice and zest of 2 limes

Asian Dressing and Dipping Sauce: A more allpurpose sauce you will not find. With classic Asian flavours, this sauce will delight in its versatility. Try the Noodle Salad recipe on the label; or use as a dipping sauce, in stir-fries, or as the tastiest glaze on your favourite cut of meat. An absolute must for your pantry shelf. 76 l Beerenberg Recipe Book • Long Lunch

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ROASTED BALSAMIC BEETROOT TART IN A SEED CRUST •••• SERVES: 6 (AS AN ENTRÉE)

METHOD

PREPARATION: 40 MINS

Preheat the oven to 180°C. Lightly grease a 10 x 30cm tart tin with a removable base.

COOKING TIME: 1 HOUR ••••

INGREDIENTS 4 medium size beetroot, tops removed 2 eggs ½ cup cream 1 tsp fish sauce Pinch ground pepper 1 jar Beerenberg Balsamic Beetroot Relish Pastry ¾ cup pumpkin seeds ¼ cup black sesame seeds

Wrap the beetroot in foil and place in the oven to roast for approximately 30 minutes or until tender. Remove, keep wrapped and cool. Once cool, gently slip the peel off the beetroot and cut into quarters. While the beetroot cooks, prepare the pastry. Place the seeds into a food processor and process until finely ground. In a bowl, mix the egg whites and salt through the seed crumbs. Press the mixture into the base and sides of the tart tin. Lay a piece of baking paper over the base and fill with dry beans to blind bake. Bake for 10 minutes then remove the beans and paper. Return to the oven for a further 5 minutes. Remove from oven and set aside. In a bowl, whisk together the eggs, cream, fish sauce and pepper.

⅓ cup sunflower seeds

Gently pour into the tart shell and sit the beetroot wedges into the filling.

1 egg white, lightly beaten

Return the tart to the oven and bake for 30 minutes or until the filling is set.

Salt, to taste

Before serving, brush with the Balsamic Beetroot Relish, tuck small dollops of goats cheese and extra Beetroot Relish between the beetroot then scatter with extra seeds and parsley leaves.

Garnish 100g soft goats cheese Extra pumpkin seeds, toasted

Serve with extra Beetroot Relish on the side.

Extra sesame seeds Parsley leaves

78 l Beerenberg Recipe Book • Long Lunch

Balsamic Beetroot Relish: Our Beetroot Relish has been prepared using freshly harvested beetroot, premium balsamic vinegar and a subtle spice blend to create a vibrant relish, rich in colour, full of flavour, great on a burger or in a dip. • CLICK TO BUY •

CARAMELISED ONION SOUP WITH GRUYERE TOASTS •••• SERVES: 6

METHOD

PREPARATION: 10 MINS

Preheat the oven to 180°C.

COOKING TIME: 10 MINS

Heat the olive oil in a deep saucepan, add the leek and bacon and cook gently for 3 to 4 minutes.

••••

INGREDIENTS

Add the jar of Spicy BBQ Caramelised Onion and beef stock to the pot, along with the thyme and bay leaf. Season as required.

Soup

Cover the pot and gently simmer for 5 minutes.

3 tbsp olive oil

Remove the thyme stalks and bay leaf.

1 leek, finely sliced 2 rashers bacon, rind removed and diced 1 jar Beerenberg Spicy BBQ Caramelised Onion 1L beef stock 4 sprigs thyme 1 bay leaf Salt, to taste Extra thyme to garnish

Using a stick blender, give the soup a quick blitz to bring it together, but do not make a smooth soup. While the soup is cooking, prepare the toasts. Spread a very light covering of butter on one side of the bread. Place them onto a baking tray, buttered side down. Spread the top side with Spicy BBQ Caramelised Onion and scatter with grated cheese. Reserve some caramelised onion for extra toasts. Place in the oven for 10 minutes or until the cheese is golden. Serve the soup in small individual bowls and sit a Gruyere toast on top of the soup with a little thyme. Extra toasts can be served to the table.

Gruyere toasts 12 slices baguette Butter, for spreading ½ jar Beerenberg Spicy BBQ Caramelised Onion 100g Gruyere cheese, grated Spicy BBQ Caramelised Onion: We have taken our traditional Caramelised Onion, added a blend of spices and a touch of chilli to create a warm and indulgent relish for those who enjoy a little spice with their favourite BBQ meat. 80 l Beerenberg Recipe Book • Long Lunch

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WHOLE ROASTED CAULIFLOWER WITH MUSTARD AND CAPERS •••• SERVES: 6 – 8

METHOD

PREPARATION: 10 MINS

Preheat the oven to 220°C.

COOKING TIME: 1 HOUR (APPROX) ••••

INGREDIENTS

Line a baking dish with baking paper that will snuggly fit the cauliflower. Trim off the outer cauliflower leaves, keeping some of the tender small leaves attached. Cut the base of the stalk so the cauliflower can sit flat, then cut a cross into the base. Drizzle olive oil over the top of the cauliflower and sprinkle with salt.

1 medium sized cauliflower

Bake the cauliflower until tender, about one hour (depending on size). Check by piercing the cauliflower with a paring knife. When cooked, the knife should slide through easily. Once cooked, transfer to a serving dish.

2 tbsp extra virgin olive oil 1 tsp salt

To make the dressing, whisk together Ranch Dressing, yoghurt, salt, lemon zest and Bavarian Mustard in a small bowl.

Dressing 1 cup Beerenberg Ranch Dressing

When ready to serve, drizzle cauliflower with dressing, sprinkle with capers, parsley leaves and pepitas.

¼ cup yoghurt ½ tsp salt 1 tbsp fresh lemon zest

Serve the cauliflower whole, with a knife and spoon for cutting and serving at the table.

1 tbsp Beerenberg Bavarian Mustard 1 tbsp salted baby capers, rinsed and drained 1 tbsp flat leaf parsley, chopped Handful pepitas, toasted

Ranch Dressing and Bavarian Mustard: We like our veggies well-dressed, and we reckon our Ranch and Mustard are the perfect suit and tie combo for this handsome cauliflower. 82 l Beerenberg Recipe Book • Long Lunch

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CHIPOTLE HASSELBACK SWEET POTATOES WITH FETA •••• SERVES: 6

METHOD

PREPARATION: 10 MINS

Preheat the oven to 180°C. Line a baking tray with baking paper.

COOKING TIME: 30 MINS ••••

INGREDIENTS 3 medium size sweet potatoes, peeled 1 bottle Beerenberg Red Pepper and Chipotle Sauce 2 tbsp olive oil to drizzle Sea salt and cracked black pepper, to taste

Cut the sweet potatoes in half lengthwise. Carefully cut slashes into the top, approximately 5mm apart. Be careful not to cut through the bottom. Place the sweet potato onto the prepared baking tray. Generously brush the sweet potatoes with the Red Pepper and Chipotle Sauce and give a light drizzle of olive oil. Season with salt and pepper. Bake for 30 minutes or until soft and golden. Repeat brushing the sweet potato halfway through the cooking time. Serve sprinkled with crumbled feta and fresh mint leaves.

100g feta Handful fresh mint leaves

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LAMB SHOULDER BRAISED IN BEERENBERG CARAMELISED ONION •••• SERVES: 6

METHOD

PREPARATION: 10 MINS

Preheat the oven to 140°C.

COOKING TIME: 4.5 HOURS

Line a medium size oven proof roasting pan with baking paper.

••••

INGREDIENTS 1 lamb shoulder, on the bone (approx 2kg)

Add onions, garlic and lamb shoulder, pour over the Caramelised Onion and soy sauce. Cover the lamb with baking paper and then foil, seal tightly. Braise lamb in the oven for 4 hours.

2 medium brown onions, cut into wedges

After 4 hours the meat should be tender and just about to fall off the bone.

3 cloves garlic, chopped

Add the dates and return to the oven uncovered.

1 jar Beerenberg Caramelised Onion

Increase the oven temperature to 160°C and allow the lamb to brown for a further 30 minutes.

¼ cup soy sauce

Gently lift the lamb shoulder, onions and dates onto a serving platter.

12 fresh dates, halved and stone removed 75g walnut halves

Squeeze some lemon juice over the lamb then sprinkle with chopped herbs, spring onions, walnuts, lemon zest and pomegranate seeds.

125ml freshly squeezed lemon juice

Sauce can be strained with fat removed and served in a jug beside the lamb.

4 tbsp flat leaf parsley, chopped 4 tbsp mint, chopped 3 spring onions, finely sliced Juice and zest of 1 lemon ½ cup pomegranate seeds

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SEAFOOD TRAY BAKE WITH MUSTARD AND COCONUT CUSTARD •••• SERVES: 6

METHOD

PREPARATION: 20 MINS

Preheat the oven to 160°C. Line a deep oven tray with baking paper.

COOKING TIME: 25 MINS ••••

INGREDIENTS 200g salmon, skin off 350g green prawn tails, cleaned

Cut the salmon into large cubes. Scatter the salmon, prawn tails and fennel evenly on the base of the tray. In a bowl, whisk together coconut milk, eggs and Bavarian Mustard. Then add the dill, capers and lime, season and stir through the egg mix. Gently pour into the tray around the seafood and fennel.

½ small fennel bulb, cut into thin wedges

Bake for 20 to 25 minutes or until the centre of the custard is set (but still a little wobbly). The heat of the bake will continue to cook the custard even after being removed from the oven.

400ml coconut milk

Serve warm, scattered with fresh dill.

5 eggs 4 tsp Beerenberg Bavarian Mustard ¼ cup fresh dill, roughly chopped 3 tbsp baby capers, roughly chopped Juice and zest of 1 lime Salt and pepper, to taste Extra dill, to garnish

Bavarian Mustard: Our classic mildly-spiced seeded mustard. Slather on your meaty sandwiches, roast dinner and barbecued sausage. No need to hold back. 88 l Beerenberg Recipe Book • Long Lunch

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FIG AND ALMOND RICOTTA CHEESECAKE •••• SERVES: 12

METHOD

PREPARATION: 10 MINS

Preheat oven to 160°C. Brush with butter and line a 26cm diameter springform cake tin with baking paper.

COOKING TIME: 1 HOUR ••••

INGREDIENTS 2 cups plain flour 1¼ cups almond meal

Using a food processor, pulse the flour, almond meal, sugar, baking powder and a pinch of salt in a food processor. Add butter and process to combine,. Press the dough into the base of the tin and push up the sides.

50g caster sugar

Blend the ricotta, eggs and vanilla then fold through ½ jar Fig and Almond Jam.

1½ tsp baking powder

Carefully pour the cheese mixture into the prepared base.

Pinch salt

Bake in the preheated oven for 1 hour or until golden on top and just set in the centre of the cake.

210g butter, softened 300g smooth ricotta 3 eggs 1 tsp pure vanilla 1 jar Beerenberg Fig and Almond Jam

Set aside in tin to cool then release sides and transfer to a serving plate. Pile the fresh figs onto the centre of the cake and drizzle with some extra Fig and Almond Jam. The cheesecake is best served at room temperature.

6 fresh figs, cut in halves

Fig and Almond Jam: A classic combination of specially selected figs and almonds, especially when served with a thick dollop of cream and freshly baked scones. 90 l Beerenberg Recipe Book • Long Lunch

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LEMON AND LIME POACHED PEARS •••• SERVES: 6

METHOD

PREPARATION: 10 MINS

Place water, sugar, Lime and Lemon Marmalade and vanilla bean into saucepan on low heat and stir until sugar is dissolved.

COOKING TIME: 20 MINS ••••

INGREDIENTS 6 firm Beurré Bosc pears, peeled, stem on 2 cups sugar 1 cup water 1 jar Beerenberg Lime and Lemon Marmalade

Place the pears into the poaching syrup and gently poach on a low heat until the pears are tender. Test with a bamboo skewer. Remove from saucepan and place pears onto a tray. Bring poaching syrup back to the boil. Allow to boil uncovered until the syrup is reduced and sticky. Remove the vanilla bean, scraping all the seeds into the syrup. Stir. Serve the pears on a serving dish, drizzled with syrup. Garnish with zest and fresh lime or lemon segments.

1 vanilla bean, cut open lengthwise Zest and segments of 1 lemon or lime

Lime and Lemon Marmalade: Made with whole limes and lemons, this marmalade has a taste and texture that discerning marmalade lovers will enjoy. 92 l Beerenberg Recipe Book • Long Lunch

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Kids in the Kitchen ••••

There’s flour on the walls, egg yolk on the floor (and the dog) and icing sugar in drawers you didn’t even know you’d opened. Welcome to kids in the kitchen. Here, licking jammy fingers is totally encouraged, and fudging the recipe is half the fun. Sprinkles, marshmallows and edible glitter are the tools of the trade, and magic happens in the oven. Hot tip – get your minichef a mini apron (your washing machine will thank you).

SAN CHOY BAU •••• SERVES: 6

METHOD

PREPARATION: 10 MINS

Heat the oil in a wok or deep fry pan, add the garlic, ginger and chicken mince.

COOKING TIME: 10 MINS ••••

INGREDIENTS

Stir until the chicken has changed colour, breaking up the chicken mince with a wooden spoon. Add the carrot and beans and continue to cook for 2 to 3 minutes.

1 clove garlic, crushed

Combine the Asian Dressing and Dipping Sauce, lime juice and zest in a separate bowl or jug, and add to the chicken mixture.

2 tsp fresh ginger, grated

Taste and adjust seasonings.

500g chicken mince

Take off the heat and toss through the bean shoots.

1 large carrot, cut julienne

Serve the lettuce and coriander leaves on a platter with a bowl of the chicken. Allow everyone to fill their own lettuce cup and enjoy.

2 tbsp olive oil

12 green beans, sliced ¼ cup Beerenberg Asian Dressing and Dipping Sauce Juice and zest of 1 lime Salt and pepper, to taste ½ cup fresh bean shoots Handful fresh coriander leaves, to garnish 1 Iceberg lettuce, leaves separated and trimmed

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CREAMY TUNA AND CORN MINI POP TARTS •••• MAKES: 12

METHOD

PREPARATION: 25 MINS

Preheat the oven to 180°C. Line a baking tray with baking paper.

COOKING TIME: 30 MINS ••••

INGREDIENTS 1 tbsp butter I small onion, peeled and finely diced

In a saucepan, melt the butter and add the onion. Gently sauté until soft. Stir in the flour and continue to stir and cook over medium heat for 2 to 3 minutes. Gradually add the milk and Ranch Dressing, stirring constantly. Take off the heat and add the tuna, corn and parsley. Season to taste, and allow to cool.

1 cup milk

Cut the pastry sheets into six rectangles. Divide the tuna mixture evenly between the 12 portions, placing the filling on one half of the pastry.

¼ bottle Beerenberg Ranch Dressing

Brush the edges with the beaten egg and fold the pastry over the filling.

185g tuna in spring water, drained

Using a fork, crimp the edges to seal.

1 tbsp flour

½ cup frozen corn kernels 2 tbsp parsley, chopped Salt and pepper, to taste 2 sheets short crust pastry

Gently place the tuna pops onto the baking tray and lightly brush the tops with a little egg and sprinkle with sesame seeds. Bake in the oven for 15 to 20 minutes or until golden. Serve with extra dressing.

1 egg, lightly beaten Sesame seeds, to sprinkle

Ranch Dressing : Our Ranch Dressing has been crafted using a traditional recipe for a creamy tangy finish that is wonderful on a green salad, great as a dip or a sauce for grilled chicken. 98 l Beerenberg Recipe Book • Kids in the Kitchen

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CRUNCHY CHICKEN NUGGETS WITH SWEET POTATO CHIPS •••• SERVES: 6

METHOD

PREPARATION: 25 MINS

Preheat the oven to 180°C. Line a baking tray with baking paper.

COOKING TIME: 20 MINS ••••

INGREDIENTS Chicken Nuggets 12 chicken tenderloins ¼ cup flour Salt, to taste 2 eggs 2 cups panko breadcrumbs (can be found in the Asian section of the supermarket) 2 tbsp Parmesan cheese, grated Olive oil spray

Place the flour and salt in a plastic bag (a large zip lock bag is easiest). Crack the eggs into a shallow dish and lightly whisk with a fork. Mix the breadcrumbs and Parmesan together in a shallow tray or dish. To crumb the tenderloins, put them in the bag of flour, secure and shake to coat the chicken. Then dip each piece of chicken into the beaten egg to coat and roll in the breadcrumb. Pat to coat the chicken. Place the crumbed chicken onto the prepared oven tray and spray with olive oil. Toss the sweet potato chips in a little olive oil and place onto the same tray (if there is space). Sprinkle with salt to season. Cook for 10 to 12 minutes or until the chicken is golden and crispy.

Sweet Potato Chips

To serve, mix the Tartare Sauce with lemon juice and serve as a dipping sauce.

1 large sweet potato, peeled and cut into chips

Arrange the chicken nuggets and sweet potato chips on a tray with lettuce leaves.

2 tbsp olive oil

Wrap a nugget and some chips in a lettuce leaf and add a dollop of sauce.

Salt, to taste To serve 1 jar Beerenberg Tartare Sauce

Serving suggestion: Scatter mint leaves onto your serving platter for extra fancy-ness.

Juice of 1 lemon 1 Cos lettuce

Tartare Sauce: We have created a rich and creamy Tartare Sauce with generous amounts of capers and dill for an appetizing, luscious finish that is superb with any chicken or seafood dish.

100 l Beerenberg Recipe Book • Kids in the Kitchen

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TOMATO LASAGNE ROLL UPS •••• SERVES: 6

METHOD

PREPARATION: 25 MINS

Preheat the oven to 180°C. Grease a baking dish with oil spray or oil and brush.

COOKING TIME: 20 MINS ••••

INGREDIENTS 2 tbsp olive oil 2 cloves garlic, crushed 500g beef mince 1 bottle Beerenberg Tomato Sauce 1 cup water Salt and pepper, to taste 1 pkt (375g) fresh lasagne sheets

Heat the olive oil in a saucepan, add the garlic and beef mince. Cook over medium heat to brown, breaking up the mince with a wooden spoon. Add the Tomato Sauce and water and allow to simmer for 10 to 15 minutes or until a little reduced. Season to taste with salt and pepper. Allow to cool a little. Cut the lasagne sheets into half. Place a spoonful of the meat mixture on the pasta sheet and gently roll up. Place the lasagne rolls into the greased baking dish. The rolls need to fit snug into the dish. Drizzle the top of the rolls with any remaining sauce. Sprinkle with the grated cheese and bake in the oven for 20 minutes or until golden on the top.

100g tasty cheese, grated

Tomato Sauce : Fresh from our farm kitchen to your family table. Packed with plump 100% Australian tomatoes, this special sauce is crafted from our very own recipe passed down for generations. And we’re proud to say, it’s still made right here on our farm. 102 l Beerenberg Recipe Book • Kids in the Kitchen

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BACON AND CHEESE SCROLL BEARS •••• MAKES: 18

METHOD

PREPARATION: 20 MINS

Preheat the oven to 180°C. Line a baking tray with baking paper.

COOKING TIME: 15 MINS ••••

INGREDIENTS 1 cup plain flour 2 tsp baking powder ¼ tsp salt 2 tbsp butter ⅓ cup milk ¾ cup tasty cheese, grated 2 rashers bacon, finely diced 2 spring onions, finely sliced ½ jar Beerenberg Tomato Chutney Handful black olives

Place the flour, baking powder, salt and butter in the food processor and blend to a fine crumb. With the motor running, add the milk and combine to make a soft dough. Turn the dough out onto a lightly floured bench and knead together. Roll the dough into a rectangle (approx 20cm x 30cm). In a mixing bowl, mix together the grated cheese, bacon, spring onions and Tomato Chutney. Spread this over the dough and roll up, starting at the longest edge. Cut the dough into 18 even sized pieces, and place onto the prepared baking tray. Allow some room for spreading. Create your bear faces with half a baby bocconcini for the nose topped with a half an olive. Cut small pieces of olive to make the eyes and mouth. Place small squares of bacon at the top to make the ears. Bake for 12 to 15 minutes and enjoy while still warm.

220g baby bocconcini 2 rashers bacon

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HONEY AND CINNAMON BANANA BREAD •••• MAKES: 1 LOAF

METHOD

PREPARATION: 25 MINS

Preheat oven to 180°C. Line a loaf tin with baking paper.

COOKING TIME: 20 MINS ••••

INGREDIENTS 3 over-ripe bananas 80g butter, melted 2 tbsp Beerenberg Blue Gum Honey ¾ cup brown sugar ½ cup yoghurt

In a large mixing bowl, mash the bananas with a fork. Add the melted butter, Blue Gum Honey, brown sugar, yoghurt, eggs and milk. Mix with a wooden spoon or spatula. Fold through the flour, baking powder and 1 tsp cinnamon. Be careful not to over-mix. Place the mixture in the loaf tin. Sprinkle with remaining cinnamon and white sugar. Bake for 30 minutes or until firm to the touch. Slice the loaf and serve with slices of fresh banana, drizzled with extra honey.

2 eggs, beaten ¼ cup milk 2 cups self raising flour ¾ tsp baking powder 2 tsp ground cinnamon 1 tsp white sugar Serving suggestion 1 fresh banana Extra Beerenberg Blue Gum Honey, for drizzling

Blue Gum Honey: One of the most sought after honeys in Australia. Light amber in colour with an easily recognised mild but distinctive flavour. 106 l Beerenberg Recipe Book • Kids in the Kitchen

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JAMMY FINGER PRINT BISCUITS •••• MAKES: 40 (APPROX)

METHOD

PREPARATION: 10 MINS

Preheat the oven to 180°C. Line a baking tray with baking paper.

COOKING TIME: 12 MINS ••••

INGREDIENTS 2½ cups plain flour 200g butter, at room temperature ½ cup caster sugar 1 egg, beaten 1 jar Beerenberg Jam – your choice of flavour

Place the flour, butter, sugar and egg into a food processor and whizz to combine. Turn the dough out onto a lightly floured surface and knead together with clean hands. Separate into small pieces, about the size of a small walnut. Roll each piece into a ball. Place the balls onto the prepared baking tray, allowing some space between the balls for spreading. Using your thumb, push an indent into the centre of each ball, then fill with a small dollop of the jam of your choice. Bake for 10 to 12 minutes. Remove from the oven and allow to cool on the tray. Store in an airtight container. Note: They will keep for 1 week – that’s if you hide them!

Blackberry Jam: A delicious jam starts with the most delicious fruit. That’s why we scour Australia for the finest, juiciest blackberries on offer, to make a jam we simply can’t get enough of. 108 l Beerenberg Recipe Book • Kids in the Kitchen

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APRICOT AND CASHEW BALLS •••• MAKES: 15

METHOD

PREPARATION: 10 MINS

Place the apricots in the food processor and pulse until finely chopped.

CHILL TIME: 30 MINS ••••

INGREDIENTS 1 cup Australian dried apricots 2 cups desiccated coconut ½ cup raw cashews

Add 1 cup desiccated coconut and cashews. Process to combine and chop the nuts. With the motor running, add the orange zest and Apricot Jam to bring the mixture together. Remove from the processor and place onto a clean surface. Roll the mixture into small balls, approximately 1 tbsp per ball.

Zest of 1 orange

Place the remaining coconut into a shallow dish or bowl and roll the balls in the coconut to coat.

4 tbsp Beerenberg Apricot Jam

Allow to set in the refrigerator until set (approximately 30 minutes). Store in an airtight container in the fridge. Note: Balls will keep for 1 week in the fridge.

Apricot Jam: The most delicious golden apricots are locally grown. Not that we’re biased, but sundrenched South Australian apricots are simply the best and that’s what we use to create our homestyle apricot jam. 110 l Beerenberg Recipe Book • Kids in the Kitchen

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STRAWBERRY ICE CREAM SANDWICHES •••• MAKES: 6

METHOD

PREPARATION: 30 MINS

Choose a tray that snuggly fits 6 Lattice biscuits on the base.

CHILL TIME: 2 HOURS (OR OVERNIGHT) ••••

INGREDIENTS 12 Lattice biscuits 1L vanilla ice cream, slightly softened ¼ cup Beerenberg Strawberry Jam 1 cup fresh strawberries, diced 250g white chocolate melts Serving suggestion:

In a bowl, mix together the softened ice cream, Strawberry Jam and diced strawberries. Spread the ice cream over the biscuits, making sure to spread evenly. Then place the remaining biscuits on top of the ice cream, pushing down gently. Cover the tray with foil and place into the freezer until frozen (approximately 2 hours or overnight). Cut the frozen biscuit and ice cream sandwiches into 6 squares. To decorate the sandwiches, melt the chocolate in a bowl over hot water, or in the microwave. Dip one corner of the sandwiches into the melted chocolate and decorate as you wish with the pearl balls and sugar. Lay the sandwiches onto a tray, cover and return to the freezer until ready to serve.

Edible pearl balls Decorating coloured sugar

Strawberry Jam: We know strawberries. We’ve been growing and nurturing them in our own backyard for years, to create the most delicious strawberry jam. 112 l Beerenberg Recipe Book • Kids in the Kitchen

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JAM ROLL PARTY CAKE •••• SERVES: 10

METHOD

PREPARATION: 30 MINS

Preheat the oven to 180°C. Line the base of a 30cm x 20cm Swiss roll tin with baking paper.

COOKING TIME: 15 MINS ••••

INGREDIENTS

Put the eggs and the sugar into a large bowl and whisk with an electric beater for 10 minutes or until pale and thick.

3 large eggs, at room temperature

Sift half the flour into the egg mixture and gently fold the flour in with a wooden spoon or spatula. Add the remaining flour and gently fold through the mixture. Gently fold in the luke-warm water.

½ cup caster sugar plus some extra for rolling

Pour the mixture into the prepared tin, smooth it evenly into the corners.

1 cup plain flour

Bake for 10 to 12 minutes, until lightly coloured and just firm to the touch.

1 tbsp lukewarm water 1 jar Beerenberg Strawberry Jam 600ml cream 2 tbsp caster sugar 1 tsp vanilla extract Decoration suggestions: Mini marshmallows Edible pearl sugar balls Edible glitter Mini stars Fresh strawberries

Meanwhile, put the jam in a bowl and stir to make it easier to spread. Lay out a damp clean tea towel on the bench. Sprinkle the tea towel with extra caster sugar. When the sponge is removed from the oven, turn out on to the sugar-dusted tea towel. Peel the paper off the base of the sponge and trim the dry edges of the sponge. Spread the jam onto the sponge. Start rolling from the narrow edge using the towel to help you roll the sponge tightly. Sit it seam-side down until cold. Whip the cream, sugar and vanilla extract until it holds soft peaks. When the jam roll is cool, spread the cream over the roll. Pipe the remaining cream in a swirl along the top, then go crazy with the decorations and create a masterpiece. Serve with fresh strawberries. Strawberry Jam: We know strawberries. We’ve been growing and nurturing them in our own backyard for years, to create the most delicious strawberry jam.

114 l Beerenberg Recipe Book • Kids in the Kitchen

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Afternoon Tea ••••

You know those crochet doilies Aunt Petunia gave you for your glory box all those years ago? Now is the time to iron them out and pop ‘em on the table. It’s time for tea. Novelty teapots are welcome at the afternoon tea table, as is whipped cream by the truckload, plenty of scones, fancy sandwiches and endless cups of your favourite brew. We don’t even mind if it’s coffee (we won’t tell anyone). For extra points from the Queen, nab a couple of roses from mum’s garden to complete the setting.

CAESAR SALAD TARTS •••• MAKES: 24

METHOD

PREPARATION: 30 MINS

Preheat the oven to 160°C.

COOKING TIME: 12 MINS

Remove the crust from the bread slices and roll each slice with a rolling pin.

••••

INGREDIENTS Bread Cases 24 slices soft white bread 100g butter, melted Filling 12 quail eggs 12 slices pancetta 1 baby Cos lettuce ½ cup Beerenberg Creamy Parmesan Caesar Dressing 12 anchovies, cut in half Handful Parmesan cheese, grated Cracked black pepper

Brush both sides of the bread slices with melted butter and press each slice into the muffin tray. Bake for 8 to 10 minutes or until crisp and golden. Cool in the tins. Note: These little tart cases will keep for 1 to 2 weeks, in an airtight container. To prepare the Caesar salad, place the quail eggs into a saucepan and cover with cold water. Gently bring to the boil and take off the heat immediately when bubbling. Allow the eggs to sit in the hot water for 1 minute, then gently place them in a dish of cold water and allow to cool. Carefully peel the shell from the eggs and set aside. Line a baking tray with baking paper and lay the pancetta out flat. Bake in a moderate oven for 10 minutes or until crispy. Lay the cooked pancetta onto kitchen paper to drain and cool. Break the Cos lettuce into small bite-sized pieces and toss in a bowl with the Creamy Parmesan Caesar Dressing to coat the leaves. Fill the tart cases with the dressed lettuce, a slice of anchovy, a piece of pancetta and half a quail egg. Place onto serving plate and scatter generously with grated Parmesan. Sprinkle with cracked pepper.

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FRESH STRAWBERRY AND BASIL TEA SANDWICHES •••• MAKES: 36

METHOD

PREPARATION: 30 MINS

In a bowl, mix together the cream cheese, horseradish, mayonnaise and salt.

••••

INGREDIENTS

Spread cream cheese mixture onto the bread slices. Top with sliced strawberries and shaved cucumber. Season with cracked pepper. Cover with remaining bread slices.

250g cream cheese, softened

Cut into rounds with a small scone cutter or alternatively cut with a knife into triangles, removing the crusts.

1 tsp horseradish cream

Place on a tray and cover with damp paper towel. Wrap well with plastic wrap to keep bread from drying out.

¼ cup mayonnaise ¼ teaspoon salt 1 Lebanese cucumber, shaved

When ready to serve, place the prepared sandwiches on a serving plate and garnish with tiny basil leaves and strawberry and/or rosemary flowers, if desired.

½ cup small fresh basil leaves 24 slices thin white bread 15 medium fresh strawberries, sliced Cracked black pepper, to taste Optional garnish: extra baby basil leaves and strawberry flowers or rosemary flowers

Fresh Strawberries: There’s nothing like the taste of freshly picked strawberries. And there’s no better day out with the family than hunting through our patch to find the perfect strawberry. Visitors have picked their own berries on our farm since 1975, and we have never missed a season. It’s become an Adelaide institution during the warmer months, from November to April. 120 l Beerenberg Recipe Book • Afternoon Tea

MUSTARD AND HERB OMELETTE ROLLS •••• SERVES: 6

METHOD

PREPARATION: 30 MINS

With a whisk or electric beaters, beat together the eggs with the salt, pepper and herbs. Stir in the cream.

COOKING TIME: 10 MINS ••••

INGREDIENTS 4 large eggs Salt and freshly ground white pepper, to taste 1 tbsp herbs (tarragon, chervil, parsley and chives), finely chopped 1 tbsp double cream Butter, for cooking 6 asparagus spears, trimmed and blanched Sour Cream Dressing

Melt a tiny amount of butter in a non-stick fry pan over a moderate heat. Add ¼ cup of egg mixture and gently swirl it around the pan to make a thin layer. When the egg mixture is set, quickly flip it over, leave for five seconds and slide onto a plate. Continue in this fashion until you have six omelettes. Set aside. For the dressing, fold the ingredients together in a small bowl. Be gentle, as too much movement will thin the cream. Divide between the six omelettes, spread over the surface. Place one asparagus spear onto each omelette and roll up tightly. Press the rolls gently together with the tips of your fingers. Cut to serve or wrap each omelette roll in plastic wrap until ready to serve. Keep refrigerated.

4 tsp Beerenberg Hahndorf Hot Mustard 1 cup sour cream Squeeze of lemon juice 1 tbsp chives, chopped Salt and pepper, to taste

Hahndorf Hot Mustard: A spicy, seeded Germanstyle mustard, named after the historic village it is made in. Treat this mustard with caution. At least until you fall in love with it. 122 l Beerenberg Recipe Book • Afternoon Tea

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GRANDMA’S SCONES •••• SERVES: 12 –16

METHOD

PREPARATION: 10 MINS

Preheat the oven to 200°C.

COOKING TIME: 12 MINS ••••

INGREDIENTS 2½ cups plain flour 1 tsp bi-carb soda

Sift the dry ingredients twice into a large mixing bowl. Mix the milk and cream together in a separate bowl, then gently fold through the sifted ingredients. Do not over mix. The mixture should not be too dry. Turn onto a lightly floured board, gently pat out into a rough slab appoximately 3cm thick.

Pinch salt

Cut the scones using a floured scone cutter and place on a baking tray. Lightly brush the tops of the scones with some extra milk.

⅓ cup cream

Bake for approximately 12 minutes or until lightly golden.

1½ cups milk

Remove from the oven and place the scones onto a clean tea towel. Cover to cool.

2 tsp cream tartar

Dash of extra milk, for brushing 1 jar Beerenberg Strawberry and Champagne Jam

Serve with a generous dollop of Beerenberg Strawberry and Champagne Jam, topped with mascarpone.

1 tub mascarpone

Strawberry and Champagne Jam: Let summer sparkle on the tastebuds at every occasion with fresh strawberries and Champagne. A match made in culinary heaven, simply fold into cheesecakes, lavish on lavosh or just dab onto your favourite creamy treat to raise spirits from breakfast to soiree. 124 l Beerenberg Recipe Book • Afternoon Tea

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LEMON AND LIME HONEY MERINGUE TARTS ••••• ••• MAKES: 24

METHOD

PREPARATION: 40 MINS

To make the cases, place the flour, butter, icing sugar, lime zest and salt into the blender and blend until crumbly.

COOKING TIME: 15 MINS

Whisk together the egg yolk and water separately.

CHILL TIME: 30 MINS ••••

INGREDIENTS Lime Pastry Cases Note: Pastry cases will keep in an airtight container for 2 – 3 weeks. Alternately you could use purchased tart cases. 1½ cups plain flour ½ cup self-raising flour 125g unsalted butter 2/3 cup pure icing sugar Zest of 1 lime 1 egg yolk 2 tbsp water Honey Meringue ¼ cup honey Pinch of salt 2 egg whites, at room temperature ½ tsp vanilla bean paste Filling 1 jar Beerenberg Lemon and Lime Curd

126 l Beerenberg Recipe Book • Afternoon Tea

With the motor still running in your blender, add the egg yolk and water mix to the flour mix. Remove from the blender and push the mixture together to form a ball. Wrap in plastic wrap and chill for 30 minutes. Preheat the oven to 180°C. Roll the mixture out to 5mm thickness and cut into rounds to line greased small patty tins. Blind bake for approximately 10 minutes then remove the weights and return to the oven for 3 to 4 minutes. Cheats way to blind bake (pre-bake before the filling goes in): Oil the base of a matching tin and sit over the prepared pastry rounds. In the meantime, make the honey meringue. Whisk all the ingredients in a bowl set over a pot of warm water until the honey is dissolved and the mixture is warm to the touch. Remove from the heat and whisk using electric beaters or stand-up mixer on high speed until shiny, stiff peaks form. This usually takes about 7 minutes. To prepare the tarts, fill the tart case with a generous dollop of Lemon and Lime Curd. Smooth the top. Fit a piping bag fitted with a straight nozzle. Fill the piping bag with the meringue and pipe on top of the lemon and lime curd. Using a blow torch, quickly torch the meringue until golden. Lemon and Lime Curd: A perennial favourite, either at home spread on bread; or dressed up in the most delicate of tarts. The balance of lemon and lime is spot on, in our opinion. Try not licking the spoon – try hard! • CLICK TO BUY •

MINI FIG AND CINNAMON DOUGHNUT MUFFINS •••• MAKES: 30

METHOD

PREPARATION: 15 MINS

Preheat the oven to 200°C. Lightly grease mini muffin trays.

COOKING TIME: 15 MINS ••••

INGREDIENTS ¾ cup caster sugar

In a large bowl (using electric beaters or a stand-up mixer) beat together the sugar and egg until light in colour and creamy. In another bowl, whisk together flour, baking powder, salt and nutmeg.

1 large egg

Pour the egg mixture into the dry ingredients and add the oil, milk and vanilla. Gently mix to combine.

1½ cups plain flour

Fill the muffin tins with batter to ¾ full.

2 tsp baking powder

Bake for 12 to 15 minutes, or until firm to touch. The muffins do not colour so remember to check them with a skewer, even if they look pale.

¼ tsp salt ¼ tsp ground nutmeg ¼ cup vegetable or rice bran oil ¾ cup full cream milk 1 tsp vanilla extract 2 tbsp butter, melted ½ cup caster sugar 1 tsp ground cinnamon 1 jar Beerenberg Fig and Cinnamon Jam

While the muffins are cooking, melt the butter. In a separate bowl, mix the extra sugar and cinnamon together. When the muffins are cooked, remove from the oven and immediately brush the muffin tops with melted butter. You can be generous. Gently lift the muffins from the tin with a spatula and roll in the cinnamon sugar to coat. Cool on a rack. Fit a piping bag with a small, straight nozzle. Fill the piping bag with the Fig and Cinnamon Jam. Insert the nozzle into the top of the muffin and fill generously with the jam. Let the jam burst through the top for decoration.

Fig and Cinnamon Jam: A middle eastern version of a classic jam, with its mild, fragrant and complimentary addition of cassia cinnamon. 128 l Beerenberg Recipe Book • Afternoon Tea

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FRUIT JELLIES •••• MAKES: 24

METHOD

PREPARATION: 1.25 HOURS

Empty the Red Currant Jelly into a saucepan and heat gently to melt. Do not boil.

COOKING TIME: 5 MINS CHILL TIME: 1 HOUR ••••

INGREDIENTS 1 jar Beerenberg Red Currant Jelly (or any favourite Beerenberg jelly) 4 sheets gelatin leaves (gold strength) ½ cup caster sugar, for rolling the jellies

Place the gelatin leaves in a bowl and cover with cold water to soften. When soft, squeeze out the excess water and add to the warm fruit jelly. Mix together, then pour into a shallow dish or tray. As an insurance policy, you can line the tray with cling wrap to make it easier to turn out. Refrigerate until firm (approximately 1 hour). Unmould the jelly slab onto a work surface and cut into bite sized pieces with mini shaped cookie cutters or a large, sharp knife. Toss the jellies in caster sugar just before serving. If this is done too early, the jelly will soak up the sugar. Unsugared jellies will keep refrigerated for up to 5 days, covered. Sugar as required. Note: Beerenberg make a range of fruit jellies so choose a favourite flavour or make several to serve a variety of colours and flavours.

Red Currant Jelly: A traditional delicate currant jelly that compliments a variety of white meats, game, ham and even cheeses too. 130 l Beerenberg Recipe Book • Afternoon Tea

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PEACH ROSE PETAL TARTS •••• MAKES: 12

METHOD

PREPARATION: 15 MINS

Preheat the oven to 200°C.

COOKING TIME: 30 MINS ••••

INGREDIENTS 6 large firm white peaches 6 sheets ready-rolled puff pastry ½ jar Beerenberg Rose Petal Jelly ½ cup ground almonds Pinch ground cinnamon Icing sugar, to dust

Lightly grease a 12 hole muffin tray. Cut the cheeks from the peaches then slice each half very thinly. Place the pastry sheets on a flat surface and cut in half. Brush a thin layer of Rose Petal Jelly onto the pastry. Sprinkle the pastry with ground almonds and cinnamon. Place the peach slices along the top edge of the pastry (peel-side to the top), overlapping them slightly as you lay them out. Fold the bottom half of the pastry up and over the bottom of the peach slices. Starting at one end, gently roll each strip to make a small circular tart. Place the peach rose tarts into the prepared muffin tray. Bake the tarts for 20 to 25 minutes or until the pastry is crisp, golden brown and puffed up. They should not be too dark. Allow to cool in the tins for 2 to 3 minutes, and then gently brush a little more Rose Petal Jelly on the tops to give a nice glossy finish. Lift the tarts out of the tin and onto a wire cooling rack. Dust with icing sugar to serve. They are at their best when served warm.

Rose Petal Jelly: This indulgent jelly is made using roses grown on our farm. Savour the scent of the roses and its unique taste. Whether creating a delicate dessert or adding a touch of surprise in other dishes, there’s every chance that you’ll develop a love for the contents of this jar. 132 l Beerenberg Recipe Book • Afternoon Tea

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PLUM KUCHEN – GERMAN STREUSEL CAKE •••• SERVES: 10

METHOD

PREPARATION: 20 MINS

Preheat the oven to 160°C.

COOKING TIME: 50 MINS

Put the hot mashed potato in a large mixing bowl and mix with the butter while still hot.

••••

INGREDIENTS ½ cup hot mashed potato 40g unsalted butter, room temperature ¾ cup caster sugar 1 egg, beaten 2 cups self-raising flour

Then add the sugar and beaten egg, mix well. Stir through the flour and milk until combined and smooth. Line a 30cm loaf tin and spread the cake mixture out. Spread half the Satsuma Plum Jam over the cake mixture. Place the plum slices on top of the jam. To make the streusel, use your fingertips to rub the butter into the sugar and flour to form a lumpy crumble. Sprinkle the crumble on the cake over the plums and top with a sprinkling of ground nutmeg.

1 cup full cream milk

Bake for 40 minutes or until lightly coloured. Allow to cool in the tin.

1 jar Beerenberg Satsuma Plum Jam

Serving suggestion: Serve with some extra oven-roasted plums and cream.

4 dark plums, seeds removed and sliced Streusel 90g unsalted butter, at room temperature ½ cup sugar 1 cup plain flour Pinch ground nutmeg

Satsuma Plum Jam: We grow the plums on Beerenberg Farm to make this dark and generous flavoured jam that can be used in so many different ways. 134 l Beerenberg Recipe Book • Afternoon Tea

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STRAWBERRY AND VANILLA VICTORIA SPONGE CAKE •••• SERVES: 10

METHOD

PREPARATION: 30 MINS

Preheat the oven to 180°C. Grease and line the base of three round 20cm sandwich tins.

COOKING TIME: 15 MINS ••••

INGREDIENTS 4 large eggs 1 cup caster sugar 250g unsalted butter at room temperature 225g self-raising flour 2 tsp baking powder 1 tsp pure vanilla paste 500g fresh strawberries 600ml pure cream ½ cup caster sugar ½ tsp pure vanilla extract 1 jar Beerenberg Strawberry Jam Icing sugar, for dusting (optional)

Crack the eggs into a large bowl or the bowl of your stand-up mixer. Add the caster sugar, butter, flour, baking powder and vanilla. Using electric beaters or your mixer, beat until just combined. Place equal amounts of the mixture into the prepared tins and use a spatula to spread the mixture out and smooth the top of the cakes. Bake for 11 to 12 minutes. The cakes should be firm to touch, golden and just starting to come away from the sides. Allow the cakes to cool in the tin for 5 minutes, then run a knife around the edge and turn the cakes out onto a cooling rack. When cool, you can proceed to assemble the cake. Hull and slice half the strawberries. Set aside. Pour the cream, caster sugar and vanilla into a bowl and whip until soft peaks form. Place one cake onto the serving plate, spread generously with Strawberry Jam, then some whipped cream. Lastly, arrange 1/3 of the sliced strawberries onto the cream. Top with another cake and repeat. Place the last cake on top. Spread the remaining cream sparingly around the sides of the cake and top the cake with remaining cream. Decorate with reserved strawberries and dust with icing sugar.

Strawberry Jam: We know strawberries. We’ve been growing and nurturing them in our own backyard for years, to create the most delicious strawberry jam. 136 l Beerenberg Recipe Book • Afternoon Tea

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Ultimate Cheeseboard ••••

They say a person who doesn’t like cheese cannot be trusted. We couldn’t agree more. Cheese boards inspire good conversation, a relaxed setting, require minimal preparation (yippee!) and their sole purpose is to encourage the eating of cheese. What more could you want in life? Grab a big board out the cupboard, impress your friends with our little cheese accompaniments, snap up a few cheeses you can’t pronounce and show off your truly amazing cheeseboard arranging talents.

APPLE AND PEAR WAFERS •••• MAKES: 20 WAFERS (APPROX)

METHOD

PREPARATION: 15 MINS

Preheat the oven to 120°C. Line a baking tray with baking paper.

COOKING TIME: 50 – 60 MINS ••••

INGREDIENTS 1 large Beurré Bosc pear 1 large red apple ½ cup Beerenberg Blue Gum Honey Juice of 1 lemon

Cut the pears and apples into very thin slices on the mandolin. Do not remove core or skin. Mix the honey and lemon juice in a bowl or jug to make a dipping sauce. Dip or brush each slice of fruit with the sauce and place onto baking tray. Bake until golden and crisp. Serve with cheese as a fruit cracker. Serving suggestion: The apple and pear wafers work particularly well with a creamy Gorgonzola cheese. Drizzle with some extra honey and fresh thyme leaves. Note: The crackers will store well in an airtight container for 1 to 2 weeks.

Blue Gum Honey: One of the most sought after honeys in Australia. Light amber in colour with an easily recognised mild but distinctive flavour. 140 l Beerenberg Recipe Book • Ultimate Cheeseboard

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HOMEMADE CHILLI LAVOSH •••• MAKES: 10 PIECES (APPROX)

METHOD

PREPARATION: 10 MINS

Preheat the oven to 180ºC. Line a baking tray with baking paper.

COOKING TIME: 12 MINS ••••

INGREDIENTS 1½ cups plain flour 1 tsp salt

Combine flour, salt, olive oil and water in a blender to make a soft dough (not sticky). Turn the dough out on a floured surface and knead lightly. Cut the dough into 10 equal portions and roll each portion into a very thin long oval shape. Carefully place onto the baking tray.

¼ cup olive oil

Lightly brush each piece of dough with some Chilli Sauce and sprinkle with either salt, pepper or sesame seeds.

¾ cup water

Note: Making a variety is great for a platter.

1 bottle Beerenberg Chilli Sauce

Bake for approximately 12 minutes or until golden. Keep an eye on them as they can burn quickly.

1 tbsp sea salt flakes

Cool on a wire rack and then store in an airtight container.

1 tbsp black pepper

Note: They will keep for approximately 1 to 2 weeks in an airtight container.

1 tbsp sesame seeds

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CARAMELISED ONION AND CHEESE TWIST STICKS •••• MAKES: 20 (APPROX)

METHOD

PREPARATION: 15 MINS

Preheat the oven to 180°C. Line a baking tray with baking paper.

COOKING TIME: 15 MINS ••••

INGREDIENTS 4 sheets puff pastry 1 jar Beerenberg Caramelised Onion 100g Manchego cheese, finely grated

Lay out two sheets of the pastry. Spread each sheet with the Caramelised Onion and sprinkle with a small amount of Manchego. Place another sheet of the pastry on top and gently push together. Cut each pastry sheet into 8 to 10 long strips. Pinch the top end together, twist several times, and pinch the other end together. Repeat with all the strips. Place the twists onto the prepared baking tray. Sprinkle the remaining grated cheese over the top of the twists. Bake in the oven for 10 to 15 minutes or until golden. Allow to cool and store in an airtight container. Note: The twists should keep for approximately 1 week.

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HOMEMADE OATMEAL CRACKERS •••• MAKES: 36

METHOD

PREPARATION: 15 MINS

Preheat the oven to 180°C. Line a baking tray with baking paper.

COOKING TIME: 20 MINS ••••

INGREDIENTS 125g butter ½ cup caster sugar ¾ tsp bicarb soda 1 tbsp cold milk 1 cup plain flour 2 cups rolled oats 1 egg white, lightly beaten Sea salt flakes (smoked if available) ½ cup goat curd 1 jar Beerenberg Balsamic Beetroot Relish

Using a food processor, blend together the butter and sugar until creamy. Mix bicarb soda and milk together until bicarb has dissolved. Add to the creamed mixture. Add the flour and oats to the food processor. Blend until combined. Turn out the dough and bring together in a ball with your hands. Using a rolling pin, roll the dough out to approximately 1cm thickness. Cut into 5cm rounds using a round cookie cutter. Gently place the rounds onto the baking sheet and lightly brush with egg white. Sprinkle with salt. Bake in the oven for 15 to 20 minutes or until golden. Cool on a cooling rack. Serve with a dish of your favourite goat curd and Balsamic Beetroot Relish. Note: The crackers will keep for 1 to 2 weeks in an airtight container.

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MUSTARD AND FRESH HERB RETRO CHEESE BALL •••• MAKES: 1 LARGE / 2 SMALL

METHOD

PREPARATION: 1 HOUR

In a large mixing bowl, mix together the cream cheese, grated cheese, mayonnaise, lemon juice, Mustard, spring onion and half of the herbs. Season to taste.

••••

INGREDIENTS 250g cream cheese, room temperature ¾ cup tasty cheese, grated ¼ cup mayonnaise

Place the mixture onto a large piece of plastic wrap and form into a ball. Refrigerate for 15 minutes to firm a little. In a flat dish, combine the remaining herbs and chopped walnuts. When the ball is firm, remove the plastic wrap and roll in the herb and nut mix to coat. Return to the refrigerator until ready to serve. Serve with fruit crackers or lavosh.

1 tbsp lemon juice ¼ cup Beerenberg Bavarian Mustard 1 spring onion, finely chopped ¼ cup parsley, finely chopped 2 tbsp dill, finely chopped Salt and pepper, to taste ½ cup walnuts, finely chopped

Bavarian Mustard: Our classic mildly-spiced seeded mustard. Slather on your meaty sandwiches, roast dinner and barbecue sausage. No need to hold back. 148 l Beerenberg Recipe Book • Ultimate Cheeseboard

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HALLOUMI AND PANCETTA STICKS •••• MAKES: 12

METHOD

PREPARATION: 15 MINS

Preheat the oven to 160°C. Line a baking tray with baking paper.

COOKING TIME: 15 MINS ••••

INGREDIENTS 12 bamboo sticks, approx 15cm long 350g halloumi 12 large sage leaves 12 thin slices flat pancetta Olive oil 2 tbsp Beerenberg Orange Marmalade 2 tbsp Beerenberg Bavarian Mustard

Soak the bamboo sticks in cold water for a few minutes while preparing the cheese. Cut the halloumi into even sized sticks, approx 2 x 8cm. Place one sage leaf onto each halloumi stick and wrap with one slice of pancetta. Insert a bamboo stick into the end of the cheese. Repeat and place the sticks onto the baking tray. When ready to serve, cook in the oven for 10 to 15 minutes or until soft and golden. In a saucepan, combine the Orange Marmalade, Bavarian Mustard, Worcestershire Sauce and lemon juice. Heat gently to combine. Brush the hot halloumi sticks with the sauce and serve with extra sauce on the side.

3 tbsp Beerenberg Worcestershire Sauce Juice of 1 lemon

Orange Marmalade, Bavarian Mustard and Worcestershire Sauce: Sweet, savoury and a little bit of kick – this trio are a force to be reckoned with. They’re the perfect accompaniment to these deliciously salty sticks. 150 l Beerenberg Recipe Book • Ultimate Cheeseboard

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DUCK AND QUINCE RILLETTE •••• MAKES: 2 JARS

METHOD

PREPARATION: 20 MINS

Preheat the oven to 160°C.

COOKING TIME: 1 HOUR

Place the duck legs, garlic and ½ jar of Quince Jelly in a roasting dish. Season to taste.

CHILL TIME: 2 HOURS ••••

INGREDIENTS 2 confit duck legs, purchase pre-made

Note: the duck legs should come in duck fat, so leave this on. Cover with foil, bake for 1 hour. The meat should be falling off the bone. Remove from the oven. Once cool, discard the skin and shred the meat off the bone.

2 cloves garlic, crushed

Roughly chop the duck meat and mix in 2 sprigs of thyme leaves.

1 jar Beerenberg Quince Jelly

Add some of the cooking liquid to bind the mixture. Season to taste and pack the mixture into jars.

4 sprigs fresh thyme

Heat the remaining jelly in a saucepan and melt. Once melted, pour over the tops of the duck mixture to seal. Garnish with a sprig of thyme.

Salt and pepper, to taste

Refrigerate to set the jelly (approximately 2 hours). Delicious served with sourdough baguette.

Quince Jelly: Either as a glaze on ham or on fresh scones, it makes us jump for joy. Delicate and lovely, no one in the family is surprised by our increasing obsession with this Quince Jelly. We swear that nothing is more delicious as a glaze on ham. Come sunrise, we’ve even spread it on crumpets. 152 l Beerenberg Recipe Book • Ultimate Cheeseboard

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NUTTY BLOOD ORANGE AND COGNAC JELLY GLAZED BACON •••• SERVES: 8 – 10

METHOD

PREPARATION: 15 MINS

Preheat the oven to 160°C. Line a baking dish with baking paper.

COOKING TIME: 1 HOUR (APPROX)

Place the piece of bacon in the baking dish, lightly brush with the Blood Orange and Cognac Jelly.

••••

INGREDIENTS 700g piece smoked bacon (loin/short) 1 jar Beerenberg Blood Orange and Cognac Jelly 200g salted macadamia nuts 50g sunflower seeds

Bake for 30 minutes or until golden. While the bacon is cooking, lightly roast the nuts and seeds on top of the stove in a fry pan. When the nuts start to colour, add the remaining Blood Orange and Cognac Jelly. Allow to simmer and reduce to a sticky sauce. Take the bacon out of the oven and place onto a cheese board. Pile the nut glaze on top of the bacon. Serve any extra sauce in a dish beside the bacon. Cut into thin slices and enjoy with a soft cheese.

Blood Orange and Cognac Jelly: Nestle into the warmth of Cognac, beautifully combined with the fresh aromatic zest of blood orange. Conjure exotic cocktail mixes, add rich flavour to desserts or spread generously atop your home-made scone to truly elevate the culinary experience. 154 l Beerenberg Recipe Book • Ultimate Cheeseboard

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PORK, APPLE AND PISTACHIO TERRINE •••• SERVES: 10

METHOD

PREPARATION: 30 MINS

Preheat oven to 180°C.

COOKING TIME: 1 HOUR

Line a 30cm rectangular terrine mould or loaf tin with the bacon, allowing it to overhang on the sides so that you can cover the top.

••••

INGREDIENTS 16 thin rashers bacon 700g pork mince 500g veal mince ½ cup pistachio kernels ¼ cup dried cranberries 2 spring onions, finely sliced 2 cloves garlic, crushed 1 tsp grated fresh ginger 8 – 10 sage leaves, finely chopped 1 egg ¼ cup brandy

Place the remaining ingredients in a large bowl and mix all the ingredients together with clean hands. Fill the lined terrine dish with pork and veal mixture, pushing into the mould, ensuring the top is level. Fold the bacon over the top and tuck in along the sides so the top of the terrine is completely sealed. Cover mould with lid or double layer of foil tucked in tightly to form a seal. Place the terrine in a deep roasting dish, fill with enough hot water to come halfway up the sides of mould. Transfer to the oven and cook for 15 minutes. Reduce oven to 140°C and cook for approximately 45 minutes. When ready, a metal skewer will feel warm to touch when inserted into the centre. Cool to room temperature and then refrigerate overnight. Remove terrine from mould when ready to serve and slice. Serving suggestion: Serve with extra Apple Sauce, caper berries and crusty bread.

½ jar Beerenberg Apple Sauce Salt and pepper, to taste

Apple Sauce: Full of apple flavour, this sauce is mild and unspiced. Lashings of our Apple Sauce results in endless compliments and love. 156 l Beerenberg Recipe Book • Ultimate Cheeseboard

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STRAWBERRY FILLED BAKED BRIE •••• SERVES: 4

METHOD

PREPARATION: 10 MINS

Preheat the oven to 140°C.

COOKING TIME: 20 MINS

Cut a 24cm square of brown paper and the same of baking paper. Place the brown paper down then the baking paper on top.

••••

INGREDIENTS 250g brie cheese wheel 200g fresh strawberries, hulled and halved

Cut the rind from the top of the brie and discard. Place the wheel in the centre of the paper. Place the prepared strawberries in the top of the cheese. Pull up the paper and tie tightly with butchers twine. Bake for approximately 20 minutes.

½ cup Beerenberg Red Currant Jelly

Remove from the oven and open the package, brush the top of the strawberries with Red Currant Jelly and sprinkle with cracked pepper.

Cracked black pepper, to serve

Serve hot with lavosh, bread or crackers.

Red Currant Jelly: A traditional delicate currant jelly that compliments a variety of white meats, game, ham and even cheeses too. 158 l Beerenberg Recipe Book • Ultimate Cheeseboard

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Cocktail Party ••••

Bow ties and cocktail dresses at the ready – it’s time to delve into the ‘when nice friends come over’ cupboard. We’re talking about the good crystal glasses, the shiny plates and that oversized serving platter you never thought you’d use. It’s time for tiny morsels with flavour that packs a punch and cocktails that are as tasty as they are naughty. These are the nights you wish would never end, with conversations that start at sunset and end under the twinkling stars (and shoes off under the table).

BEETROOT HOMMUS •••• SERVES: 6 (APPROX)

METHOD

PREPARATION: 5 MINS

Place all the ingredients into a food processor and blend until smooth.

••••

INGREDIENTS 400g Australian chickpeas, drained and rinsed

Check the seasoning and adjust if required. Serve with crackers. Serving suggestion: Garnish with a little Greek yoghurt, some extra Balsamic Beetroot Relish and sprinkle with cumin seeds.

½ jar Beerenberg Balsamic Beetroot Relish 2 cloves garlic 1 tsp ground cumin Juice of 1 lemon Salt and pepper, to taste

Balsamic Beetroot Relish: Our Beetroot Relish has been prepared using freshly harvested beetroot, premium balsamic vinegar and a subtle spice blend to create a vibrant relish, rich in colour and full of flavour. Truly marvellous on a burger or whipped up in a dip. 162 l Beerenberg Recipe Book • Cocktail Party

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SMOKY BOURBON AND GARLIC GRILLED MUSHROOMS •••• SERVES: 4

METHOD

PREPARATION: 10 MINS

Soak the bamboo sticks in cold water for 10 minutes.

COOKING TIME: 5 MINS ••••

INGREDIENTS 12 bamboo sticks 18 Swiss brown mushroom caps, cut in half 1 bottle Beerenberg Smoky Bourbon Sauce and Marinade

Thread 3 mushroom halves onto each stick. To make the marinade, combine the Smoky Bourbon Sauce, garlic and lemon juice in a jug. Brush the mushrooms with some marinade and place on a tray. Cover and refrigerate. When ready to serve, heat the grill or barbecue and cook the mushroom skewers for 3 minutes. Brush again with marinade, turn and cook for a further 2 minutes. Remove from the grill and brush with extra sauce. Serve sprinkled with fresh parsley leaves.

3 cloves garlic, crushed Juice of 1 lemon Handful fresh parsley

Smoky Bourbon Sauce and Marinade: A classic sticky rib, wing and steak marinade. The natural smoked hickory bourbon flavour makes this condiment quite special. 164 l Beerenberg Recipe Book • Cocktail Party

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ASPARAGUS STEMS WITH CREAMY PARMESAN •••• SERVES: 6

METHOD

PREPARATION: 10 MINS

Trim the asparagus at the base to remove any woody parts.

COOKING TIME: 5 MINS ••••

INGREDIENTS 2 bunches fresh asparagus ½ bottle Beerenberg Creamy Parmesan Caesar Dressing

Blanch the asparagus tips in a large pot of boiling water for 2 minutes. Remove and refresh in cold water immediately. Mix together the Creamy Parmesan Caesar Dressing, lime juice and zest. Arrange the asparagus on a serving plate, drizzle generously with the dressing. Finely grate the Parmesan over the asparagus.

Juice and zest of 1 lime 50g Parmesan cheese

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STAINED ASIAN EGGS •••• MAKES: 12

METHOD

PREPARATION: 2 HOURS

Place the eggs in a saucepan (ensuring there is only a single layer). Cover with cold water and gently bring to the boil.

COOKING TIME: 10 MINS ••••

INGREDIENTS

When boiling, turn off the heat and allow the eggs to sit in the hot water for 9 minutes. Drain and refresh in cold water. When the eggs are cold, carefully remove the shell.

6 small eggs

In a large bowl, combine the Asian Dressing and Dipping Sauce, tea leaves, star anise, orange zest and water.

1 bottle Beerenberg Dressing and Asian Dipping Sauce

Gently place the eggs into the mixture and allow to steep for 2 hours or until stained by the mixture.

1 tbsp black tea leaves 1 whole star anise Zest of 1 orange 1 cup water 12 small Butter lettuce leaves

Lift the eggs from the mixture and drain on paper towel. Cut the eggs in half. To serve, separate lettuce leaves onto a serving platter. Place a small dollop of Creamy Parmesan Caesar Dressing on top, then half an egg, a thin slice of tuna, some coriander leaves, and a twist of pink ginger. Scatter with sesame seeds.

½ cup Creamy Parmesan Caesar Dressing 100g sashimi quality tuna, thinly sliced Handful fresh coriander leaves 1 tbsp pickled pink ginger 1 tbsp black sesame seeds 1 tbsp white sesame seeds

Asian Dressing and Dipping Sauce and Creamy Parmesan Caesar Dressing: Sweet and savoury meets rich and creamy with this delectable duo. 168 l Beerenberg Recipe Book • Cocktail Party

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VEGETABLE CURRY PUFF •••• MAKES: 24

METHOD

PREPARATION: 30 MINS

Preheat the oven to 180°C. Line a baking tray with baking paper.

COOKING TIME: 25 MINS ••••

Gently heat the oil in a fry pan and add the garlic and onion. Sauté until soft but not coloured.

2 tbsp olive oil

Add all the prepared vegetables to the pan with the curry powder, 2 tbsp Hot Chip Sauce and season to taste. Continue to cook for 4 to 5 minutes or until the vegetables are a little softened.

2 cloves garlic, crushed

Stir through the coriander and allow to cool.

½ brown onion, peeled and finely diced

Cut 24 round discs (approximately 8cm in diameter) from the pastry sheet.

1 carrot, peeled and finely diced

Place a spoonful of filling onto each disc and lightly brush the edge with egg, fold over and seal the edges.

1 medium potato, peeled and finely diced

Place onto the baking tray and lightly brush the tops of the puffs with egg.

1 small sweet potato, peeled and finely diced

Bake for 12 to 15 minutes or until golden.

INGREDIENTS

½ cup frozen peas

Serve hot with extra Hot Chip Sauce for dipping and garnish with fresh coriander leaves.

1 tsp curry powder 1 bottle Beerenberg Hot Chip Sauce Salt and pepper, to taste 3 tbsp coriander leaves, chopped 3 sheets puff pastry 1 egg, lightly beaten

Hot Chip Sauce: Hot Chip Sauce is the ultimate sauce for chip lovers. It perfectly captures the sour cream and sweet chilli sauce combination and takes it to the next level for people who are truly serious about their hot chips. 170 l Beerenberg Recipe Book • Cocktail Party

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COCKTAIL BLOODY MARY •••• MAKES: 6

METHOD

PREPARATION: 15 MINS

In a large jug, mix together the tomato juice, vodka, Worcestershire Sauce, Tabasco sauce, pepper and lime juice.

COOKING TIME: 5 MINS ••••

INGREDIENTS 1 cup tomato juice ½ cup vodka 4 tbsp Beerenberg Worcestershire Sauce

Set aside in the refrigerator until required. To prepare the serving glasses, dip the top rim into the egg white and then into the sea salt flakes. Set aside. Thread a lime wedge, prawn tail and chorizo slice onto the pick. To serve, give the Bloody Mary mix a good stir, check the seasoning, then pour into the prepared glasses. Garnish with the celery leaves and prepared pick.

6 dashes Tabasco sauce Black pepper, to taste Squeeze of lime juice Handful sea salt flakes, to coat glass rim 1 egg white, light beaten 6 decorative wooden picks 6 slices spicy chorizo, cooked 6 prawn tails, cooked 6 small lime wedges 6 small pieces of celery leaves, on stalk (for garnish)

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JALAPENO POPS •••• MAKES: 12

METHOD

PREPARATION: 10 MINS

Put the flour and cornflour in a mixing bowl, whisk in the egg and gradually add the soda water until a soft batter is achieved. The batter should be a similar consistency to pouring cream.

COOKING TIME: 15 MINS ••••

INGREDIENTS ½ cup plain flour ½ cup cornflour 1 egg, beaten

Dip the Jalapeno chillies into the batter and carefully deep fry until crisp and golden. Drain on absorbent paper. Sprinkle with salt. Serve with Taka Tala Sauce and Marinade as a dipping sauce and/or sour cream swirled with Mango, Lime and Chilli dressing.

1 small bottle cold soda water 12 whole Jalapeno chillis Sea salt, to taste 2 cups oil, for deep frying 250g sour cream 1 bottle Beerenberg Mango, Lime and Chilli Dressing 1 bottle Beerenberg Taka Tala Sauce and Marinade

Mango, Lime and Chilli Dressing and Taka Tala Sauce and Marinade: These two are the life of the party, their festive flavours the perfect pairing for a cocktail crowd-pleaser. 174 l Beerenberg Recipe Book • Cocktail Party

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GARFISH AND SMOKED SALMON ROLLS •••• MAKES: 12

METHOD

PREPARATION: 10 MINS

Cut the garfish into single fillets, removing fins.

COOKING TIME: 2 MINS ••••

INGREDIENTS 6 double garfish fillets 100g smoked salmon slices

Lay the garfish fillets on a chopping board, skin side up. Cut the smoked salmon into strips to fit the size of the garfish and lay along the skin side. Starting at the widest end, roll the fish and secure on the end of the bamboo stick. Place the prepared rolls on a microwave-proof plate and loosely cover with plastic wrap. The rolls can be refrigerated for several hours until ready to serve.

12 bamboo sticks

To make the dressing, mix together the Tartare Sauce, lemon juice, zest and 1 tbsp chopped dill in a bowl.

1 jar Beerenberg Tartare Sauce

When ready to serve, cook the fish rolls in the microwave for 2 to 3 minutes.

Juice and zest of 1 lemon

Select a board or serving platter and smear some of the dressing on the base. Sit the fish rolls on top and finish each roll with a little dollop of extra tartare and a sprig of dill.

2 tbsp fresh dill

Tartare Sauce: We have created a rich and creamy Tartare Sauce with generous amounts of capers and dill for an appetizing, luscious finish that is superb with any seafood dish. 176 l Beerenberg Recipe Book • Cocktail Party

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MOROCCAN LAMB SERVED IN CRISPY WONTON CUPS •••• MAKES: 12

METHOD

PREPARATION: 15 MINS

Preheat the oven to 160°C. Lightly spray a 12 cup muffin tin with olive oil.

COOKING TIME: 15 MINS ••••

INGREDIENTS 24 wonton wrappers (available from Asian supermarkets) Olive oil spray 3 tbsp olive oil 500g lamb mince 2 cloves garlic, crushed 1 bottle Beerenberg Taka Tala Sauce and Marinade

Line each muffin cup with a wonton sheet then place another one on top off-set to form a star. Push into the muffin moulds to form little cups. Lightly spray the wontons again. Bake for 10 minutes or until crisp and golden. Once cooked, remove from the oven and leave in tray for easy filling. For the filling, heat the olive oil in a fry pan and add the lamb mince and garlic, breaking up with a wooden spoon. Once the mince has browned, add the Taka Tala Sauce and Marinade and cook until reduced and sticky. While the mince is still warm, fill the prepared wonton cups. Finish each cup with a small dollop of yoghurt, a pinch of smoked paprika and a fresh mint leaf.

150g Greek yoghurt Handful mint leaves 2 tbsp smoked paprika

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STRAWBERRY, MINT AND PISTACHIO BRUSCHETTA •••• MAKES: 24

METHOD

PREPARATION: 15 MINS

Preheat the oven to 180°C. Line a baking tray with baking paper.

COOKING TIME: 10 MINS ••••

INGREDIENTS 1 medium baguette

Slice the baguette into 24 slices. Lightly brush with olive oil and place onto the baking tray. Bake in the oven for 10 minutes or until lightly coloured. Mix together 300g strawberries, half the mint leaves and Rose Petal Jelly. Season with a little sea salt.

¼ cup olive oil

When the baguette slices are cool, spread a generous smear of cream cheese or ricotta on each slice.

400g fresh strawberries, hulled and diced

Spoon the strawberry salsa on top and place on a serving board or tray.

½ cup fresh mint leaves

Scatter with pistachios and remaining mint leaves. Garnish with extra strawberries.

¼ cup Beerenberg Rose Petal Jelly Sea salt, to taste 200g spreadable cream cheese or smooth ricotta ¼ cup pistachios, chopped

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Dinner Party ••••

Dinner parties don’t have to be all silverware, whole roasted turkeys with 79 sides and Aunt Jane’s fancy five-star hors d’oeuvres. Mix up some scrumptious starters, throw together a simple salad and make a mean main that doesn’t require every pot, pan and skewer in the kitchen. Stick to simple, invite people you like (actually), light a few candles and Bob’s your uncle*. *note: Bob may not actually be your uncle.

OYSTERS 3 WAYS – ASIAN, CHILLI AND WORCESTERSHIRE •••• SERVES: 6

METHOD

PREPARATION: 10 MINS

Create six oysters of each flavour for a varied platter.

••••

INGREDIENTS

Dress each oyster with some sauce and garnish with suggested ingredients. Serve with extra sauce in dipping bowls at the table. Top tip: Use rock salt on the base of the serving plate to keep the oysters in place and looking their best.

18 (freshly shucked), oysters Your choice of toppings/styles: Asian 1 jar Beerenberg Asian Dressing and Dipping Sauce 1 fresh red chilli, sliced Handful coriander leaves Chilli 1 jar Beerenberg Chilli Sauce 2 spring onions, sliced 2 finger limes, cut into wedges (if not available use 2 limes) Kilpatrick 1 jar Beerenberg Worcestershire Sauce 2 slices prosciutto, baked until crispy Handful Parmesan, shaved

184 l Beerenberg Recipe Book • Dinner Party

Asian Dressing and Dipping Sauce, Chilli Sauce and Worcestershire Sauce: Whether you’re after that classic Asian flavour, a kick of the real-deal chilli, or a hint of old school sweet ‘n’ savoury, these three are the perfect trio. Who ever said three is a crowd anyway? • CLICK TO BUY •

POTATO SALAD AND CUCUMBER ROLLS •••• SERVES: 6

METHOD

PREPARATION: 40 MINS

Place potatoes in a large saucepan and cover with cold water.

COOKING TIME: 15 MINS

Bring to the boil and continue to cook until there is no resistance when tested with a skewer (or a fork).

CHILL TIME: 2 HOURS + ••••

INGREDIENTS 1kg red skinned potatoes ½ cup Beerenberg Creamy Parmesan Caesar Dressing ¼ cup mayonnaise 2 tbsp Beerenberg Bavarian Mustard Salt and pepper, to taste 6 Lebanese cucumbers 1 tbsp fine salt 200g smoked salmon

Drain and allow to cool. When cool, peel and dice the potatoes. In a bowl, mix together the Creamy Parmesan Caesar Dressing, mayonnaise and Bavarian Mustard. Gently fold the diced potato into the dressing and season with salt and pepper. Refrigerate while preparing the remainder of the dish. Prepare the cucumber slices by cutting very thin strips lengthwise on a mandolin or using a large peeler. Place into a colander, sprinkle with salt and leave to sit for 10 minutes. This will soften the cucumber and drain out the moisture a little. Lay the slices onto a tray lined with paper towel, to absorb any extra moisture. To assemble the rolls, cut a large piece of plastic wrap and lay out flat. Lay 7 to 8 strips of cucumber on the plastic wrap overlapping the edges. Place a slice of smoked salmon on top of the cucumber to cover the surface (use multiple pieces if required).

Handful micro herbs, to garnish*

Place 2 to 3 tablespoons of the potato salad along one edge, ready to roll. Start to roll the cucumber using the plastic to assist with the rolling. Wrap firmly with the plastic wrap and tie the ends in a knot to make a tight roll. You could also use a sushi roller if you have one, to make it even easier.

*we used mustard cress, but regular herbs are also fine if you cannot fine micro herbs.

Refrigerate for a minimum of 2 hours before serving (overnight is best). To serve, cut the plastic at the ends and gently unroll and place onto serving plates. Garnish with micro herbs and serve with a green salad.

Bavarian Mustard and Creamy Parmesan Caesar Dressing: Our mustard and Caesar dressings are a delectable duo for the ages. Salads, coleslaws, sandwiches – you name it, they’re better together. Cute. 186 l Beerenberg Recipe Book • Dinner Party

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PARMESAN AND PARSLEY ARANCINI •••• SERVES: 6

METHOD

PREPARATION: 45 MINS

Melt butter in a saucepan over medium heat. Add the onion and cook for 5 minutes until soft.

COOKING TIME: 20 MINS CHILL TIME: 3 HOURS ••••

INGREDIENTS 1 tbsp butter 1 small onion, peeled and finely diced 1 cup Arborio rice ½ cup white wine 1¾ cups chicken stock

Add rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed, stirring occasionally. Add chicken stock, stir, bring to simmer. Cover and allow to simmer until all liquid is absorbed and the rice is cooked. Cover and transfer to refrigerator for at least 3 hours or preferably overnight. Mix in the egg, Creamy Parmesan Caesar Dressing, grated Parmesan, parsley and season with salt. Using an ice cream scoop, measure out one scoop of rice mixture. Shape to fit around one cube of mozzarella. Mould into a ball.

1 egg, lightly beaten

Roll each ball in the panko breadcrumbs. Press lightly to coat.

3 tbsp Beerenberg Creamy Parmesan Caesar Dressing

Refrigerate until ready to cook and serve.

½ cup Parmesan cheese, grated 2 tbsp parsley, finely chopped Salt, to taste 12 small cubes mozzarella cheese 2 cups panko breadcrumbs Vegetable oil, for frying 1 jar Beerenberg Tomato Chutney

188 l Beerenberg Recipe Book • Dinner Party

Heat some oil in a wok or deep pan to approximately 160°C. To test if the oil is hot enough, toss in a few breadcrumbs. If it starts sizzling immediately, the oil is ready. Carefully transfer a few balls into the hot oil, using a large spoon or a ladle. Turn frequently so they cook evenly. When they are a deep golden brown, remove onto a plate lined with paper towel to drain. Repeat with remaining balls. Serve the arancini sitting on a small dollop of Tomato Chutney and top with some extra Creamy Parmesan Caesar Dressing. Creamy Parmesan Caesar Dressing and Tomato Chutney: They say opposites attract, and that’s certainly true of this dynamic duo. Smooth and creamy meets hearty spice and a little bit of kick. • CLICK TO BUY •

SPANISH CHICKEN STICKS •••• SERVES: 6

METHOD

PREPARATION: 15 MINS

Place the chicken thighs, Slow Cooker Spanish Chicken sauce and za’tar into a large zip-lock bag. Seal the bag and massage to coat the chicken.

COOKING TIME: 15 MINS CHILL TIME: 1 HOUR + ••••

INGREDIENTS 12 bamboo sticks, soaked 12 boneless chicken thighs 1 jar Beerenberg Slow Cooker Spanish Chicken 2 tsp ground za’tar ½ cup yoghurt Juice of 1 lemon Salt and pepper, to taste Handful lemon wedges, to serve

Place the bag in the refrigerator for at least 1 hour. In the meantime, mix the yoghurt and lemon juice together, season with salt and pepper. Refrigerate until ready to serve. To make the salsa verde, place all the ingredients in a food processor and blend until roughly chopped. This can be refrigerated until ready to serve. Once the chicken has rested, remove from the refrigerator and assemble the skewers. Thread two pieces of chicken onto two skewers. Using two skewers will help to keep the chicken flat and cook evenly. The chicken can be cooked in the oven or on the barbecue. If cooking in the oven, preheat oven to 180°C. Place the chicken on a baking tray and cook for 12 to 15 minutes or until crisp and golden. To serve, smear the salsa verde on the plate, sit the chicken sticks on top and drizzle with the yoghurt sauce and a wedge of lemon.

Salsa Verde 1 cup flat leaf parsley leaves 1 cup basil leaves 1 clove garlic 1 anchovy fillet Juice and zest of 1 lemon 150ml olive oil Slow Cooker Spanish Chicken: Give it lots of ‘Ole!’ for original Slow Cooker Spanish Chicken in a few easy steps. 190 l Beerenberg Recipe Book • Dinner Party

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ASIAN NOODLE AND FISH FRITTERS •••• MAKES: 18

METHOD

PREPARATION: 30 MINS

Line a baking tray with baking paper.

COOKING TIME: 15 MINS CHILL TIME: 30 MINS ••••

INGREDIENTS 200g skinless white fish (eg. flathead, snapper or flake) 100g vermicelli noodles, soaked and drained 2 tbsp Beerenberg Chilli Sauce Juice and zest of 1 lime 10 green beans, finely sliced ½ cup coriander leaves, roughly chopped 1 tbsp fish sauce

Dice the fish into very small pieces. Cut through the noodles a couple of times with a pair of scissors. Put into a large mixing bowl. Add the fish, Chilli Sauce, lime juice and zest, beans, coriander, fish sauce and sesame oil. With clean hands, knead the mixture until it comes together. Add the egg white and cornflour and work lightly to combine. Divide the mixture into 18 equal portions and shape into little patties. Place onto baking tray. For best results, refrigerate the fritters for 30 minutes. This sets the fritters and makes them easier to cook. Heat the oil in a fry pan and cook the fritters over medium heat for 2 to 3 minutes on each side, or until lightly golden and crisp. Drain on absorbent paper. Serve the fritters layered between the betel leaves and top with pickled ginger. Serve with extra Chilli Sauce for dipping.

½ tsp sesame oil 1 egg white, lightly beaten 3 tbsp cornflour 2 cups (approx) vegetable oil, for frying To serve: ½ jar Beerenberg Chilli Sauce Handful betel leaves (or baby spinach) 100g pink pickled ginger

192 l Beerenberg Recipe Book • Dinner Party

PEPPERY CHANA MARSALA •••• SERVES: 6

METHOD

PREPARATION: 10 MINS

In a large saucepan, heat the oil. Add the onion, garlic and ginger over medium heat until soft but not coloured.

COOKING TIME: 15 MINS ••••

INGREDIENTS 2 tbsp olive oil 1 onion, peeled and sliced 4 cloves garlic, crushed

Add the Double Shot Pepper Sauce, coriander, crushed tomatoes, chickpeas and water to the pan. Simmer for 10 to 15 minutes until a little reduced. Add the tomatoes and season to taste. The flavours will develop if made the day before but it can also be served immediately. To serve, garnish with fresh coriander leaves and side dishes of cucumber, yoghurt and flat breads.

2 tbsp ginger, grated 1 bottle Beerenberg Double Shot Pepper Sauce 2 tsp ground coriander 400g crushed tomatoes 400g chickpeas, drained and rinsed ½ cup water 1 punnet cherry tomatoes, halved Salt, to taste Handful fresh coriander leaves 1 cucumber, diced 1 cup Greek style yoghurt, to serve Optional serving suggestion: 1 pkt flat bread

194 l Beerenberg Recipe Book • Dinner Party

Double Shot Pepper Sauce: This sauce makes no bones about its flavour. It’s a pepper punch for pepper lovers. Hit your steak or sausages with it. See what you think. • CLICK TO BUY •

BBQ PORK CUTLETS WITH CREAMY GARLIC SAUCE, CAPERS AND LEMON •••• SERVES: 6

METHOD

PREPARATION: 10 MINS

Heat a griddle pan or the barbecue.

COOKING TIME: 10 MINS

Lightly rub the pork cutlets with olive oil and season to taste with salt and pepper.

••••

INGREDIENTS 6 125g pork cutlets, trimmed 2 tbsp olive oil Salt and pepper, to taste 2 lemons, finely sliced 1 bottle Beerenberg Garlic Sauce

Cook cutlets without disturbing for 3 to 4 minutes. Turn and continue to cook for 2 minutes. Remove to a warm plate and allow to rest. Add the lemon slices to the griddle and toss until sizzling and golden. In a saucepan, heat the Garlic Sauce with the capers and chives. Serve the cutlets with garlic sauce and some lemon slices. Garnish with caper leaves and rosemary flowers. Serving suggestion: Roast parsnip is a very tasty accompaniment to pork.

2 tsp baby capers 2 tsp fresh chives, finely cut Handful caper leaves and rosemary flowers, to garnish

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CHILLI MISO GLAZED SALMON •••• SERVES: 6

METHOD

PREPARATION: 20 MINS

Mix together ½ bottle Chilli Sauce, lime zest and juice, miso paste, soy sauce and sesame oil.

COOKING TIME: 15 MINS

Line a baking tray with baking paper.

CHILL TIME: 15 MINS

Lay the salmon fillet skin side down on the baking tray.

••••

Brush the salmon surface with the chilli miso paste and allow to sit for 15 minutes in the fridge.

INGREDIENTS 1 bottle Beerenberg Chilli Sauce Juice and zest of 1 lime 1 tbsp yellow miso paste 3 tbsp soy sauce 1 tsp sesame oil 1 side Atlantic salmon, skin removed and pinboned 3 tbsp fried shallots

Preheat the oven to 200°C. Brush the salmon with more of the chilli miso paste and bake for 15 minutes. Remove from the oven and brush with any leftover paste. Serve immediately if you want it served hot. Note: The salmon can be served hot or cold. To serve, sprinkle with fried shallots, spring onions, dill, mint, sliced strawberries and season with salt and pepper. On the table, place extra Chilli Sauce and lime wedges, as well as any leftover strawberries and fried shallots for people to help themselves to extra garnishes.

2 spring onions, sliced ¼ cup dill, chopped ¼ cup mint leaves ½ cup strawberries, sliced Sea salt flakes and cracked pepper, to taste Handful lime wedges, to garnish

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FILLET MIGNON WITH CREAMY PEPPERCORN SAUCE •••• SERVES: 6

METHOD

PREPARATION: 10 MINS

Preheat the oven to 180°C.

COOKING TIME: 15 MINS

Wrap the sides of the fillet steaks with a bacon rasher and secure into place with a toothpick.

••••

INGREDIENTS

Lightly rub the fillets with olive oil. Set aside. Pour the Peppercorn Sauce, cream, lemon juice and crushed peppercorns into a saucepan and heat gently.

6 x 180g thick cut fillet steaks

When ready to serve, heat a fry pan with an oven-proof handle on the stove.

6 thin rashers bacon (streaky is best)

Place the prepared fillet steaks into the hot pan, allow to cook on one side for 3 to 4 minutes. Turn and place the pan in the oven and cook for a further 5 minutes.

2 tbsp olive oil Salt, to taste 1 bottle Beerenberg Peppercorn Sauce ¼ cream

Remove for the oven and allow to rest in a warm place for a few minutes (under your rangehood with the lights on can be good). Serve the fillet mignons with the pepper sauce and vegetables of your choice.

Juice of 1 lemon 1 tsp green peppercorns, crushed

Peppercorn Sauce: This thick and creamy sauce with its piquant peppercorn flavour is a classic accompaniment for steak or chicken. 200 l Beerenberg Recipe Book • Dinner Party

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CRISPY SKIN PORK BELLY WITH CREAMY APPLE MASH •••• SERVES: 6

METHOD

PREPARATION: 20 MINS

Preheat the oven to 220°C.

COOKING TIME: 1.5 HOURS

Pat the pork belly dry with paper towel. Using your hands, rub some olive oil into the skin and where the scoring cuts are. Do the same with the sea salt.

••••

INGREDIENTS

Sprinkle the star anise over the skin. Place into a baking dish lined with baking paper.

1 piece pork belly, skin scored (approx 2.5 – 3kg)

Cook for 35 minutes or until the skin begins to bubble.

Olive oil, to rub

In the last 10 minutes of cooking time, place the apple halves around the pork.

Sea salt flakes, to rub Ground star anise 6 small red apples, cut in half Apple Mash 1.5kg potatoes, whole 200g butter 200ml pouring cream 1 jar Beerenberg Apple Sauce Nutmeg, to taste Salt and ground white pepper, to taste

Turn the heat down to 160°C and continue to cook for 50 to 60 minutes.

In the meantime, to make the apple mash, place the potatoes in a large saucepan and cover with cold water. Cook until soft. Drain. When cool enough to handle, push through a potato ricer. If you don’t have a potato ricer, peel the potatoes and push through a fine sieve. Add the butter, cream, Apple Sauce and nutmeg and stir into the mash until the butter melts. Season to taste with salt and pepper. Beat together with a wooden spoon until soft and creamy. To test that the pork is ready, the crackling should sound hollow when tapped and the juices of the pork belly should run clear. Remove from the oven and allow to rest for approximately 10 minutes before cutting. Note: The pork can also be cooked the day before, refrigerated, cut into portions, then reheated in a moderate oven for 10 minutes.

Apple Sauce: Full of apple flavour, this sauce is mild and unspiced. Lashings of our Apple Sauce results in endless compliments and love. 202 l Beerenberg Recipe Book • Dinner Party

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Dessert Heaven ••••

Ice cream, crumble and pie – oh my! Whether you’re a sweet tooth or not, dessert puts a smile on everyone’s dial. Whip up a couple of desserts to take to dinner, or indulge in a complete dessert party…because why not?! We know you’re sweet, but we could all use a little more sweetness in our lives. Life is short, eat the pudding, the cake and the tart, we say! Yes, you can lick the bowl.

SALTED CHOCOLATE FILO CIGARS •••• MAKES: 12

METHOD

PREPARATION: 30 MINS

Preheat the oven to 180°C. Line a baking tray with baking paper.

COOKING TIME: 15 MINS ••••

INGREDIENTS 4 sheets filo pastry 300g dark chocolate, cut into even size sections 80g butter, melted Sea salt flakes 1 jar Beerenberg Blood Orange Marmalade ¼ cup water ½ cup pistachio kernels, chopped Zest of 1 orange, to decorate Extra dark chocolate, for shaving

Cut the filo sheets into 3 pieces. Brush each piece with melted butter. Place a portion of chocolate onto a piece of filo and fold in the side edges and roll up to enclose the chocolate and form a log/cigar. Place onto prepared baking tray and brush the tops of the cigars with a little more melted butter, sprinkle with sea salt flakes. Bake for 12 to 15 minutes just prior to serving so that the chocolate is warm and soft. The cigars should be crisp and golden. In the meantime, in a saucepan, combine the Blood Orange Marmalade and water. Heat until melted into a syrup. Drizzle the cigars with the marmalade sauce. Scatter with orange zest, chopped pistachios and decorate with chocolate curls. Finish with a few rosemary flowers. Trick: Make the chocolate curls by using a vegetable peeler and shaving the side of the chocolate block.

Handful rosemary flowers

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STRAWBERRY AND CARDAMOM SHORT CAKES •••• SERVES: 6

METHOD

PREPARATION: 40 MINS

Preheat the oven to 160°C.

COOKING TIME: 10 MINS CHILL TIME: 15 MINS ••••

INGREDIENTS 120g unsalted butter ½ cup pure icing sugar 1 cup plain flour 3 tbsp cornflour 1 tsp ground cardamom 500g fresh strawberries 300ml cream ½ cup caster sugar ½ vanilla extract ½ jar Beerenberg Strawberry Jam Juice and zest of ½ orange Icing sugar, to dust

Place the butter and icing sugar into a food processor and blend until smooth and creamy. Add the flour, cornflour and cardamom, then pulse to combine. Turn the mixture out on a lightly floured bench. Use your hands to form the dough into a ball. Wrap in plastic wrap and chill for 15 minutes. Line a baking tray with baking paper. Roll the shortbread dough between two pieces of baking paper until approximately 5mm thick. Using a round biscuit cutter (approximately 7 – 8cm diameter), cut 18 discs. Place the discs onto the prepared baking tray and bake in the oven for 8 minutes or until lightly coloured. Cool on the tray. Note: The discs will keep in an airtight container for up to a week. In the meantime, prepare the strawberries. Reserve 6 beautiful strawberries to decorate the top of the shortcakes, and reserve ½ cup for the sauce. Hull and slice the remaining strawberries. To make the chantilly cream, whip the cream, sugar and vanilla together to form soft peaks. In a blender, combine the Strawberry Jam, ½ cup of reserved fresh strawberries, orange juice and zest. Blend to a puree, then pass through a fine sieve to remove seeds. To assemble, place a dollop of chantilly cream on each shortbread disc. Top with slices of strawberry and repeat with another layer. Finish each stack with another disc, a dollop of chantilly cream and a reserved fresh strawberry. Note: Assemble the dessert only when ready to serve as the shortcakes should remain crisp. Drizzle with the Strawberry Jam sauce and dust with icing sugar.

Strawberry Jam: We know strawberries. We’ve been growing and nurturing them in our own backyard for years, to create the most delicious strawberry jam. 208 l Beerenberg Recipe Book • Dessert Heaven

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JAMMY ICE CREAM •••• MAKES: 500ML

METHOD

PREPARATION: 10 MINS

Beat together the cream and condensed milk using a stand-up mixer or electric beaters until soft peaks form.

••••

INGREDIENTS 300ml thickened cream ½ can condensed milk 1 jar Beerenberg Jam of choice

Gently swirl through jam flavouring of choice. Place into a sealable container and freeze. Flavour suggestions: • Strawberry and cracked pepper Add ½ jar Beerenberg Strawberry Jam and ½ tsp cracked black pepper. • Blueberry and lemon Add ½ jar Beerenberg Blueberry Jam and zest of 1 small lemon. • Apricot and vanilla Add ½ jar Beerenberg Apricot Jam and ½ tsp vanilla extract. • Raspberry and almond Add ½ jar Beerenberg Raspberry Jam and ½ cup ground almonds (you can purchase almond meal or grind in a blender/processor). When ready to serve, allow the ice cream to sit out of the freezer for 10 to 15 minutes to soften a little. Serving suggestion: Serve in bowls with fresh fruit or scoop into waffle cones.

Blueberry Jam: We hand-select delicate blueberries from our true blue farmers, then lovingly craft them into a blue ribbon jam. 210 l Beerenberg Recipe Book • Dessert Heaven

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COCONUT SAGO WITH MANGO CURD •••• SERVES: 6

METHOD

PREPARATION: 10 MINS

Place the sago, water, coconut milk and vanilla in a saucepan and cook over a gentle heat, stirring regularly.

COOKING TIME: 10 MINS ••••

INGREDIENTS ½ cup small tapioca (sago) 1 cup water 270ml coconut milk ½ tsp vanilla extract 1 jar Beerenberg Mango and Mandarin Curd 3 mandarins, cut into segments 3 passionfruit

Continue to cook for approximately 5 minutes or until the sago balls are tender and clear. Allow to cool before assembling the dessert. Divide the coconut sago between six glasses of your choice, to serve. Spoon or pipe dollops of the Mango and Mandarin Curd on top of the sago. Top with the mandarin segments and spoonfuls of fresh passionfruit. Optional garnish – sago crisps: Cook 1 cup of sago in 3 cups of water until the sago is clear and the mixture sticky. Spread very thinly onto a baking tray lined with paper and bake in a very low oven (80 – 100°C). Allow to completely dry in the baking process. This will take several hours. It should be brittle, but not coloured. Break into irregular pieces and store in an airtight container. When ready to use, heat clean cooking oil in a pan and carefully fry pieces of the sago crisp. It will only take a few seconds to puff up. Drain on paper, allow to cool and use as a garnish.

Mango and Mandarin Curd: Sunshine in a jar! Bursting with tropical tangy flavours, lavish it on everything from toast and pancakes to filling a sponge for afternoon tea and a chat. You’ll delight in the tangy, summerly taste of the mango and mandarin. Go on! Give it a try – you know you want to. 212 l Beerenberg Recipe Book • Dessert Heaven

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SPICED HONEY MACADAMIA TART •••• SERVES: 10 (APPROX)

METHOD

PREPARATION: 45 MINS

Place the flour, butter and icing sugar into a blender and blend until crumbly.

COOKING TIME: 35 MINS CHILL TIME: 30 MINS ••••

INGREDIENTS 1½ cups plain flour ½ cup self-raising flour 125g unsalted butter ⅔ cup pure icing sugar 1 egg yolk 2 tbsp water 1 cup sugar 180g unsalted butter ½ cup Beerenberg Blue Gum Honey ½ cup cream 1 tsp ground star anise ½ tsp vanilla extract 3 cups whole roasted and salted macadamia nuts

Whisk together the egg yolk and water. With the motor running, add the egg yolk and water. Remove from the blender and push the mixture into a greased 30cm loose bottom fluted tart tin, covering the bottom and sides. Chill for 30 minutes. Preheat the oven to 180°C. Blind bake for 12 to 15 minutes or until it starts to colour around the edges. Remove the paper and weights and return to the oven for 10 minutes to cook and colour the base. Remove from the oven and set aside while you prepare the filling. For the filling, place sugar, butter, honey, cream, star anise and vanilla in a small, heavy based saucepan. Bring to the boil slowly. Once boiling, reduce the heat a little and continue boiling until the caramel starts to form. You will notice a change in appearance of the bubbles – they will be smaller and cover the surface of the liquid as it becomes more viscous. To test the caramel, drop a few drops into a glass of cold water. It should form a soft ball. When the caramel is at this stage, remove from the heat immediately. Add the macadamias while still hot and stir to coat all the nuts with the caramel. Quickly fill the tart case while still warm. Allow to cool before serving.

Blue Gum Honey: One of the most sought after honeys in Australia. Light amber in colour with an easily recognised mild but distinctive flavour. 214 l Beerenberg Recipe Book • Dessert Heaven

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APPLE AND DATE STICKY PUDDING •••• SERVES: 8

METHOD

PREPARATION: 15 MINS

Preheat oven to 160°C.

COOKING TIME: 45 MINS

Roughly chop 170g of the dates. Pour 300ml of water over the dates in a saucepan and bring to the boil.

••••

INGREDIENTS 270g dates, pitted 1 tsp bi-carb soda

Remove from the heat and add the bi-carb soda. Leave to stand. Cream the butter and sugar with a beater until pale. Then add the eggs one at a time, beating well after each addition.

60g butter

Fold in the flour so as not to over-mix. Stir in the date mixture, Apple Sauce and vanilla extract.

170g caster sugar

Pour mixture into a greased 23cm cake tin.

2 eggs

Bake for 30 to 40 minutes. Test with a skewer in the centre (skewer should come out clean).

200g self raising flour ½ jar Beerenberg Apple Sauce ½ tsp vanilla extract Apple Caramel Sauce 200g brown sugar ½ cup cream 130g butter

In the meantime, to make the sauce, place all ingredients in a pan, bring to the boil and cook for 3 minutes. Remove the pudding from the oven and allow to cool a little before serving (but not completely). Turn out onto a large oven-proof serving plate. Pour a little of the sauce over the warm pudding and return to the oven for 3 minutes so the sauce soaks in and bubbles. Serve with extra sauce, topped with remaining dates and cream or ice cream.

½ jar Beerenberg Apple Sauce ½ tsp vanilla extract

Apple Sauce: Full of apple flavour, this sauce is mild and unspiced. Lashings of our Apple Sauce results in endless compliments and love. 216 l Beerenberg Recipe Book • Dessert Heaven

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STRAWBERRY AND RHUBARB SPONGE PUDDING •••• SERVES: 6

METHOD

PREPARATION: 15 MINS

Mix the strawberries, rhubarb and Strawberry Jam together. Divide between six small (around 1 cup) oven-proof dishes.

COOKING TIME: 12 MINS ••••

INGREDIENTS 1 cup strawberries, chopped 1 cup rhubarb, chopped ½ cup Beerenberg Strawberry Jam 125g butter 1 cup milk 2 cups self raising flour

In a saucepan, melt the butter over a gentle heat, so as not to burn. Add the milk and sugar and stir in the flour to make a soft batter. Portion the batter between the dishes, to top the fruit evenly. Place the prepared puddings in the microwave and cook uncovered on medium for 10 to 12 minutes or until the sponge is firm to touch. Remove from the microwave and dust with cinnamon and icing sugar to taste. Optional serving suggestion: Serve with ice cream and fresh strawberries.

½ cup caster sugar ½ tsp vanilla extract 1 tsp ground cinnamon, to serve 1 tbsp icing sugar, to serve

Strawberry Jam: We know strawberries. We’ve been growing and nurturing them in our own backyard for years, to create the most delicious strawberry jam. 218 l Beerenberg Recipe Book • Dessert Heaven

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BAKED JAM ROLY POLY •••• SERVES: 8

METHOD

PREPARATION: 10 MINS

Preheat oven to 180°C.

COOKING TIME: 30 MINS

Place the flour and butter in a food processor and blend until combined. With the motor running, add the water and bring together.

••••

INGREDIENTS 2 cup self raising flour 200g butter 2 tbsp water 1 jar Beerenberg Apricot Jam 2 Granny Smith apples, peeled and grated ¼ cup sultanas

Tip the dough onto a floured surface and knead together. Roll out to a large rectangle. Spread the dough with apricot jam, then sprinkle over the grated apple, sultanas, currants and cinnamon. Roll up to encase the fruit, then cut into slices approximately 4cm wide. Lightly grease a deep baking dish (3 to 4 litre capacity) and place the slices into the dish. They should fit snug and cover the base of the dish. In a large jug, mix together the sugar, butter and boiling water until dissolved and melted.

¼ cup currants

Gently pour the sauce over the Roly Poly slices and bake in the oven for 25 to 30 minutes or until golden.

2 tsp ground cinnamon

Serve with cream or ice cream.

1 cup sugar 4 tbsp butter 3 cups boiling water

Apricot Jam: The most delicious golden apricots are locally grown. Not that we’re biased, but sun-drenched South Australian apricots are simply the best and that’s what we use to create our home-style apricot jam. 220 l Beerenberg Recipe Book • Dessert Heaven

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LEMON AND LIME CURD CELEBRATION CAKE •••• SERVES: 12

INGREDIENTS

PREPARATION: 1.5 HOURS

250g unsalted butter

Serving suggestions:

COOKING TIME: 30 MINS

1 tbsp lime zest, finely grated

Sticky Lemon and Lime Slices

1 tbsp lemon zest, finely grated

1 lemon, finely sliced

••••

1 cup caster sugar 3 eggs ½ jar Beerenberg Lemon and Lime Curd 1¾ cups self raising flour, sifted ¾ cup plain flour, sifted ½ cup milk Lemon and Lime Curd Frosting

2 limes, finely sliced 1 cup sugar 1 cup water Honey Meringue (as page 120) ¼ cup honey Pinch of salt 2 egg whites at room temperature ½ tsp vanilla bean paste

500g cream cheese (2 tubs, generally), at room temperature ½ jar Beerenberg Lemon and Lime Curd 100g unsalted butter, room temperature 3 cups pure icing sugar, sifted Juice of 1 lime

Lemon and Lime Curd: A perennial favourite, either at home spread on bread; or dressed up in the most delicate of tarts. The balance of lemon and lime is spot on, in our opinion. Try not licking the spoon – try hard! 222 l Beerenberg Recipe Book • Dessert Heaven

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LEMON AND LIME CURD CELEBRATION CAKE •••• METHOD

Preheat the oven to 180°C. Grease and line the base of four 20cm round cake tins.

Repeat this process with the remaining cake layer.

Beat the butter, lemon and lime zest and caster sugar until light and creamy.

Cover the top and sides of the cake with the remaining frosting. The cake can be refrigerated at this stage, ready for serving and the final decorating.

Add the eggs and continue to beat until combined. Add the Lemon and Lime Curd and beat until combined. Fold in the sifted flours and milk to make a smooth batter. Divide the mixture between the cake tins and spread evenly. Bake for approximately 13 minutes or until firm to touch in the centre. In the meantime, to make the Lemon and Lime frosting, beat together the cream cheese, Lemon and Lime Curd and butter until light and fluffy. Turn the speed of the beater down and gradually add the icing sugar. When all the icing sugar has been combined, add the lime juice and increase the speed of the beater and whip until light and creamy. Remove the cakes from the oven and leave in the pan for a few minutes, then turn out onto cooling racks to cool. To assemble the cake, place one cake layer in the centre of a serving plate. Spread evenly with two tablespoons of the frosting.

224 l Beerenberg Recipe Book • Dessert Heaven

It can be made up to 8 hours ahead of time. Serving suggestions: Sticky Lemon and Lime slices Place all the ingredients in a shallow fry pan and bring to the boil slowly over a medium heat. Allow to reduce and become sticky. Keep your eye on this as it can turn to toffee very quickly and burn. Allow to cool and decorate the cake as required Meringue decoration for the cake Make one quantity of the Honey Meringue recipe on page 126. Pile an irregular smear of the meringue on top of the cake, creating swirls and pulling up peaks. Using a blow torch, lightly torch the meringue to colour.

VANILLA MILLE-FEUILLE WITH VODKA STRAWBERRIES •••• SERVES: 6 – 8

METHOD

PREPARATION: 30 MINS

Place the prepared strawberries in a bowl, add the vodka, icing sugar and sea salt. Toss to combine and allow to macerate for at least 30 minutes before serving.

COOKING TIME: 25 MINS ••••

INGREDIENTS 500g fresh strawberries, hulled and cut in half ½ cup vodka ½ cup pure icing sugar, sifted ½ tsp sea salt 1 sheet butter puff pastry 600ml full cream milk 1 tsp vanilla extract ½ cup caster sugar 4 egg yolks ½ cup cornflour

Preheat the oven to 200°C. Line two baking trays with baking paper, cut the sheet of pastry in half and place one piece on each tray. Cook in the oven for 12 to 15 minutes or until crisp and golden. Allow to cool on a cooling rack before assembling. In the meantime, make the custard. Place the milk and vanilla into a saucepan and heat gently. Take care not to boil. In a large bowl, whisk together the sugar and egg yolks, then add the cornflour. Carefully whisk a small amount (½ cup) of the hot milk into the egg mixture. Slowly add the remaining milk, continuously whisking until smooth and combined. Return the mix to the saucepan and continue to whisk over low heat until a thick custard forms. Continue to stir until the custard boils, then remove from the heat. Pour the custard into a shallow dish and cover the surface with plastic wrap (so the wrap is in contact with the custard) to avoid a skin forming. Refrigerate until set. When ready to serve, assemble the pastry layers. Place one layer of pastry on a serving platter and spread with the custard. Top with the other pastry layer and scatter with the vodka infused strawberries. Dust with icing sugar. Serve extra vodka infused strawberries in a dish as a side.

RASPBERRY AND CHOCOLATE COCONUT SLICE •••• MAKES: 24 SLICES

METHOD

PREPARATION: 15 MINS

Preheat the oven to 180°C. Line a 16cm x 26cm oven-proof slice tray.

COOKING TIME: 20 MINS SETTING TIME: 30 MINS ••••

INGREDIENTS 250g Chocolate Ripple biscuits (1 packet) 125g butter, melted 3 cups shredded coconut 395g condensed milk ½ jar Beerenberg Raspberry Jam 1 to 2 drops of pink food colouring (optional) 200g dark chocolate

Place the biscuits into a food processor or blender and process to a fine crumb. With the motor running, pour in the melted butter and combine. Press the crumbs into the base of the prepared tin. Refrigerate while preparing the filling. In a large bowl, mix together the coconut, condensed milk, Raspberry Jam and food colouring (if you choose to use it). Gently pour over the slice base, smoothing out the top with the back of a spoon or spatula. Bake for approximately 15 minutes until set and lightly coloured. Remove from the oven and cool in the tin. Melt the chocolate in a heat-proof bowl over hot water (saucepan is best for this) and spread over the slice. Allow to set for 30 minutes at room temperature, then cut into bite sized pieces. To store, keep in an airtight container in the fridge. It will keep for 3 to 4 days.

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