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Items tagged "Myrtleford Butter Factory":

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    My best banneton raised sourdough loaf yet. I’m really proud of this loaf. I had been floundering a bit with my loaves, they always tasted good but the last few seemed a bit heavier, didn’t quite have enough oven spring. I somehow also managed to make one with a crust that was as chewy as old boots. Mr Sticki had said he was buying me a place in a Brasserie Bread sourdough class for Christmas. But opted out as my illness has painfully inflamed the tendons in my wrists. So I referred to my bible The Professional Pastry Chef, scoured all the YouTube bread videos and sites like Sourdough Companion. For this loaf which was a mix of wholewheat white, with a little rye, potato starch and a handful of camelina seeds, I added more salt than previously. I lowered the temperature of my water, and placed my sourdough starter in a sunny spot before using, to wake it up. Then because my starter tends to make a wet dough, after the first rise I folded and dusted instead of kneading before putting it in the semolina & flour dusted banneton. It went wrapped in a tea towel to rise in my hothouse - warm, slightly humid. And finally I heated my baking stone for twice as long as usual before upturning the bread on it. Because the dough is wet I struggle with scoring the top, but I’ll get there eventually. So the oven spring came more from underneath rather than busting through the top. But I was OK with that. And the colour of the crust was good without my having washed it with anything. I was told not to cut into a hot sourdough loaf so left it alone until it was almost cold. I was ecstatic - good crumb and crust, soft inside, slightly chewy yet crunchy crust. And the flavour! If it hadn’t been late at night I’d happily have sat down to a few slices simply spread with creamy Myrtleford butter. The challenge will be if I can do it again. Fingers crossed.

    My best banneton raised sourdough loaf yet.

    I’m really proud of this loaf. I had been floundering a bit with my loaves, they always tasted good but the last few seemed a bit heavier, didn’t quite have enough oven spring. I somehow also managed to make one with a crust that was as chewy as old boots.

    Mr Sticki had said he was buying me a place in a Brasserie Bread sourdough class for Christmas. But opted out as my illness has painfully inflamed the tendons in my wrists. So I referred to my bible The Professional Pastry Chef, scoured all the YouTube bread videos and sites like Sourdough Companion.

    For this loaf which was a mix of wholewheat white, with a little rye, potato starch and a handful of camelina seeds, I added more salt than previously. I lowered the temperature of my water, and placed my sourdough starter in a sunny spot before using, to wake it up.

    Then because my starter tends to make a wet dough, after the first rise I folded and dusted instead of kneading before putting it in the semolina & flour dusted banneton.

    It went wrapped in a tea towel to rise in my hothouse - warm, slightly humid. And finally I heated my baking stone for twice as long as usual before upturning the bread on it.

    Because the dough is wet I struggle with scoring the top, but I’ll get there eventually. So the oven spring came more from underneath rather than busting through the top. But I was OK with that. And the colour of the crust was good without my having washed it with anything.

    I was told not to cut into a hot sourdough loaf so left it alone until it was almost cold. I was ecstatic - good crumb and crust, soft inside, slightly chewy yet crunchy crust. And the flavour! If it hadn’t been late at night I’d happily have sat down to a few slices simply spread with creamy Myrtleford butter.

    The challenge will be if I can do it again. Fingers crossed.

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    Tags

    #bread#baked#food#home baking#baking#homecooked#sourdough#crust#slow food#loaf#camelina seeds#Myrtleford Butter Factory

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    posted by:
    stickifingers
    date:
    Feb 5, 2013 (a Tuesday)
    time:
    12:20:19 (3 months ago)

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    Homegrown salad, hickory barbecued goat loin chop and smoky jacket potato. Fresh, simple, wonderful. Farmer Joe’s goat loins have taken the place of lamb chops in my cooking repetoire. They’re smaller, cheaper, yet more filling and tasty. I eat one, Mr Sticki has two which makes one packet of loins go the distance of four different meals at my place. I rubbed the rack with my homemade spice rub and when the flames on my brazier died down I slow cooked it over dry corn cobs and a piece of hickory. Amongst the coals I placed King Edward potatoes rubbed with Myrtleford butter and wrapped in foil. The whole lot was infused with the delicious flavour of hickory smoke. The salad was plucked from the garden and included cucumber, radishes, wasabi parsley, mizuna, rocket, sorrel and herbs. Simply dressed with vinaigrette the meal required no additional salt or condiments. In the background is my homebaked camelina sourdough loaf.

    Homegrown salad, hickory barbecued goat loin chop and smoky jacket potato. Fresh, simple, wonderful.

    Farmer Joe’s goat loins have taken the place of lamb chops in my cooking repetoire. They’re smaller, cheaper, yet more filling and tasty. I eat one, Mr Sticki has two which makes one packet of loins go the distance of four different meals at my place.

    I rubbed the rack with my homemade spice rub and when the flames on my brazier died down I slow cooked it over dry corn cobs and a piece of hickory. Amongst the coals I placed King Edward potatoes rubbed with Myrtleford butter and wrapped in foil. The whole lot was infused with the delicious flavour of hickory smoke.

    The salad was plucked from the garden and included cucumber, radishes, wasabi parsley, mizuna, rocket, sorrel and herbs. Simply dressed with vinaigrette the meal required no additional salt or condiments.

    In the background is my homebaked camelina sourdough loaf.

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    Tags

    #food#BBQ#Hickory smoked#barbecue#goat#Farmer Joe's#Myrtleford Butter Factory#salad#homeccoked#slow food#bread#slow cooked#Summer

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    posted by:
    stickifingers
    date:
    Feb 4, 2013 (a Monday)
    time:
    11:20:49 (3 months ago)

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    Hot night treat. Ortanique and Myrtleford buttermilk pancakes filled with Luxbite’s Heilala vanilla caramel that oozed into a wicked syrup inside the hot folds. On the side, ortanique segments macerated in Cointreau and a serve of luxurious Gundowring orange and cardamom ice cream complete the picture.

    Hot night treat. Ortanique and Myrtleford buttermilk pancakes filled with Luxbite’s Heilala vanilla caramel that oozed into a wicked syrup inside the hot folds. On the side, ortanique segments macerated in Cointreau and a serve of luxurious Gundowring orange and cardamom ice cream complete the picture.

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    Tags

    #Myrtleford Butter Factory#Gundowring ice cream#pancakes#dessert#sweets#food#homecooked#orange

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    posted by:
    stickifingers
    date:
    Jan 24, 2013 (a Thursday)
    time:
    11:28:00 (3 months ago)

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    The joy of seasonal preserving is that I still have lemon curd made last year. I forgot how powerful those homegrown lemons were. Then when I topped this lemon zested pikelet made with Myrtleford Buttermilk, it was a head rush of sweet citrus! Mr Sticki ate four of them. He doesn’t often eat sweet food - so it must’ve been ok LOL

    The joy of seasonal preserving is that I still have lemon curd made last year.

    I forgot how powerful those homegrown lemons were. Then when I topped this lemon zested pikelet made with Myrtleford Buttermilk, it was a head rush of sweet citrus!

    Mr Sticki ate four of them. He doesn’t often eat sweet food - so it must’ve been ok LOL

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    Tags

    #pancakes#lemon curd#food#sweets#afternoon tea#lemon#homecooking#Myrtleford Butter Factory

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    posted by:
    stickifingers
    date:
    Jan 15, 2013 (a Tuesday)
    time:
    3:06:39 (4 months ago)

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    Delicious mushrooms with @thebutterfactor crême frâiche, Weyhill Farm garlic, homegrown thyme and marjoram - scrumptious!

    Delicious mushrooms with @thebutterfactor crême frâiche, Weyhill Farm garlic, homegrown thyme and marjoram - scrumptious!

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    Tags

    #Myrtleford Butter Factory#Weyhill Farm#slow food#homecooked#frying pan#kitchen#vegetarian#food

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    posted by:
    stickifingers
    date:
    Jan 2, 2013 (a Wednesday)
    time:
    11:37:19 (4 months ago)

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    For Christmas I received this vintage butter dish, a place to keep chunks of my monthly slabs of Myrtleford Butter. I’d like to know more about it as I suspect the dish and cover are actually from different sets. It’s often the stories of the pieces that make them extra special to me. So perhaps one day I will make a discovery?

    For Christmas I received this vintage butter dish, a place to keep chunks of my monthly slabs of Myrtleford Butter. I’d like to know more about it as I suspect the dish and cover are actually from different sets. It’s often the stories of the pieces that make them extra special to me. So perhaps one day I will make a discovery?

    Bookmark and Share

    Tags

    #Myrtleford Butter Factory#butter#butter dish#ceramics#dairy#kitchenware#square format#utensils#vintage#kitchen#retro#antiques#brocante#flea market

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    posted by:
    stickifingers
    date:
    Dec 27, 2012 (a Thursday)
    time:
    3:28:51 (4 months ago)

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    Australian’s take our world class produce for granted and often neglect to support local producers, opting to buy supermarket imports. Unfortunately this is killing off many of our smaller farms that aren’t industrialised but focus on quality produce. So I’m overjoyed that Executive Chef Tony Panetta and Executive Pastry chef Mike Belcher’s ‘From Farm to Fork’ handmade Christmas Pudding with Butterscotch sauce, features ingredients from local producers, such as my beloved Myrtleford Butter factory. Buying one of these, you put your money back into local farms and help Australia maintain food security for future generations. The puds are available at Melbourne Convention & Exhibition Centre’s onsite cafés, AND the sauce is included in the purchase. YUM! I can’t wait to tuck into mine. For the recipe and more details, visit From Farm to Fork.

    Australian’s take our world class produce for granted and often neglect to support local producers, opting to buy supermarket imports. Unfortunately this is killing off many of our smaller farms that aren’t industrialised but focus on quality produce.


    So I’m overjoyed that Executive Chef Tony Panetta and Executive Pastry chef Mike Belcher’s ‘From Farm to Fork’ handmade Christmas Pudding with Butterscotch sauce, features ingredients from local producers, such as my beloved Myrtleford Butter factory.

    Buying one of these, you put your money back into local farms and help Australia maintain food security for future generations.

    The puds are available at Melbourne Convention & Exhibition Centre’s onsite cafés, AND the sauce is included in the purchase. YUM! I can’t wait to tuck into mine.

    For the recipe and more details, visit From Farm to Fork.

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    Tags

    #Christmas pudding#MCEC#Melbourne#slow food#australia#christmas#festive#celebration#Tony Panetta#Mike Belcher#Myrtleford Butter#Myrtleford Butter Factory

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    posted by:
    stickifingers
    date:
    Dec 12, 2012 (a Wednesday)
    time:
    4:32:58 (5 months ago)

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  8. flip ↔ ×
    Easy old fashioned Aussie lemon slice. It’s no fuss. No rolling pastry or chilling the base. No cooling the base after baking, just pour the eggy lemon topping straight on top. The bright colour, clear tangy lemon flavour and rich texture of mine can be put down to it being made with bright, thick eggs from true free roaming chickens, and a neighbour’s zesty homegrown lemons from a very old tree. Artisan butter from Myrtleford Butter Factory made the base deliciously luxurious and decadent. So if you want to make it very special, consider the best possible ingredients. LEMON SLICE 125g butter 40g icing sugar 185g plain flour 3 eggs 220g caster sugar Grated rind of a lemon 125ml lemon juice Cream the butter and icing sugar, then stir in 150g of the flour to form a dough. Press the dough into a square Lamington or slice tin/tray fully lined with baking paper that over hangs the sides. You’ll later use this to lift the slice from the tray. Bake at 180°c for 15minutes or until golden. While it bakes, whisk together the eggs, the remaining flour, caster sugar, juice and rind. Pour the lemon custard over the hot pastry base and continue to bake for another 20minutes. It should firm up, the top will have a matte finish. Leave the slice to cool in the tray, sitting on a rack. Lift it out using the paper when cold, slice into squares and finish by dusting with icing sugar before serving.

    Easy old fashioned Aussie lemon slice.

    It’s no fuss. No rolling pastry or chilling the base. No cooling the base after baking, just pour the eggy lemon topping straight on top.

    The bright colour, clear tangy lemon flavour and rich texture of mine can be put down to it being made with bright, thick eggs from true free roaming chickens, and a neighbour’s zesty homegrown lemons from a very old tree. Artisan butter from Myrtleford Butter Factory made the base deliciously luxurious and decadent.

    So if you want to make it very special, consider the best possible ingredients.


    LEMON SLICE


    125g butter

    40g icing sugar

    185g plain flour

    3 eggs

    220g caster sugar

    Grated rind of a lemon

    125ml lemon juice


    Cream the butter and icing sugar, then stir in 150g of the flour to form a dough.

    Press the dough into a square Lamington or slice tin/tray fully lined with baking paper that over hangs the sides. You’ll later use this to lift the slice from the tray. Bake at 180°c for 15minutes or until golden.

    While it bakes, whisk together the eggs, the remaining flour, caster sugar, juice and rind.

    Pour the lemon custard over the hot pastry base and continue to bake for another 20minutes. It should firm up, the top will have a matte finish.

    Leave the slice to cool in the tray, sitting on a rack. Lift it out using the paper when cold, slice into squares and finish by dusting with icing sugar before serving.

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    Tags

    #Myrtleford Butter Factory#baking#homecooked#slow food#Spring#cake#pie#tart#yellow#lemon#homecooking

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    posted by:
    stickifingers
    date:
    Oct 8, 2012 (a Monday)
    time:
    1:32:58 (7 months ago)

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  9. flip ↔ ×
    Delicious, flaky, less than perfect looking Cornish pasties are a benchmark of my progress. I’ve acquired a new outlook. I’m less concerned about the small things. I’ve stopped busting my balls to achieve perfection in all I do. I have learnt the power of emptying your mind. But I didn’t choose this to happen. Life thrust it upon me. In hindsight, it is a blessing in disguise. I’ve been unwell for a long time. I have a rare congenital illness not known to have a cure. It’s been building up silently within. Eventually I received a diagnosis. But the treatment rapidly accelerated my decline. In my decline this sickness took away my physical strength and robbed me of my intellect, my memory and both physical and mental stamina. It emptied my head, scrubbed the hard drive of cognitive ability. At times recently I have been critically ill and felt as if I might die. So in recovery, I begin again. Now unconcerned by some things that once held me back. Which brings me to these Cornish pasties. I made them in one go, for the first time not needing breaks in order to rest along the way. I didn’t cook sitting down, as I have for months. I didn’t use the food processor. I was strong enough to roll the pastry myself. And I did it based on visual memory. It pushed my heart rate through the roof but it was worth it. With trembling hands I did drop a few pasties on the floor but took it in my stride, unconcerned. Quite unlike the self-admonishing old me. Cooking has been my occupational therapy. A month ago I couldn’t read a recipe in one go. Now I can. Until now it would take me hours to write a post here but cooking is helping me recover stamina, dexterity, word skills and mental agility. I was able to make these using recollections of Nana’s pastry: 8oz flour, massage in about 50g of Myrtleford butter, then same for Greenvale Farm lard. Salt. Water until it felt right, then rolled it out. I chopped small dice of heirloom turnip, carrot, parsnip and potato. Added minced Warialda Beef and Gypsy Pig pork, seasoned with lashings of pepper, some salt and homegrown dried parsley. All by sight, not by the perfect exactitude of measurement. And it worked. Baked fifteen minutes on high and half an hour turned down low, they were the best pasties I’d eaten since childhood. The pastry was firm enough to support the filling yet rich and flaky in mouth. I could clearly taste each of the root vegetables in the filling yet it was delicate and lacked the flaccid tang of some commercial pasties I’ve had. I was so keen to tuck in that I burnt my tongue on the steaming hot filling. It was none the less a delicious achievement. A mark of my progress.

    Delicious, flaky, less than perfect looking Cornish pasties are a benchmark of my progress.

    I’ve acquired a new outlook. I’m less concerned about the small things. I’ve stopped busting my balls to achieve perfection in all I do. I have learnt the power of emptying your mind.

    But I didn’t choose this to happen. Life thrust it upon me. In hindsight, it is a blessing in disguise.


    I’ve been unwell for a long time. I have a rare congenital illness not known to have a cure. It’s been building up silently within. Eventually I received a diagnosis. But the treatment rapidly accelerated my decline.

    In my decline this sickness took away my physical strength and robbed me of my intellect, my memory and both physical and mental stamina. It emptied my head, scrubbed the hard drive of cognitive ability. At times recently I have been critically ill and felt as if I might die.

    So in recovery, I begin again. Now unconcerned by some things that once held me back. Which brings me to these Cornish pasties.

    I made them in one go, for the first time not needing breaks in order to rest along the way. I didn’t cook sitting down, as I have for months. I didn’t use the food processor. I was strong enough to roll the pastry myself. And I did it based on visual memory. It pushed my heart rate through the roof but it was worth it.

    With trembling hands I did drop a few pasties on the floor but took it in my stride, unconcerned. Quite unlike the self-admonishing old me.

    Cooking has been my occupational therapy. A month ago I couldn’t read a recipe in one go. Now I can.

    Until now it would take me hours to write a post here but cooking is helping me recover stamina, dexterity, word skills and mental agility.



    I was able to make these using recollections of Nana’s pastry: 8oz flour, massage in about 50g of Myrtleford butter, then same for Greenvale Farm lard. Salt. Water until it felt right, then rolled it out.

    I chopped small dice of heirloom turnip, carrot, parsnip and potato. Added minced Warialda Beef and Gypsy Pig pork, seasoned with lashings of pepper, some salt and homegrown dried parsley. All by sight, not by the perfect exactitude of measurement. And it worked.

    Baked fifteen minutes on high and half an hour turned down low, they were the best pasties I’d eaten since childhood.

    The pastry was firm enough to support the filling yet rich and flaky in mouth. I could clearly taste each of the root vegetables in the filling yet it was delicate and lacked the flaccid tang of some commercial pasties I’ve had.

    I was so keen to tuck in that I burnt my tongue on the steaming hot filling. It was none the less a delicious achievement. A mark of my progress.

    Bookmark and Share

    Tags

    #homecooked#slow food#baked#Greenvale Farm pork#Cornish Pastie#Myrtleford Butter Factory#warialda beef

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    posted by:
    stickifingers
    date:
    Sep 16, 2012 (a Sunday)
    time:
    3:39:33 (8 months ago)

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    Whenever I have buttermilk I think of fried chicken, because it is the best base for a moist centered crisp coated chicken. You brine the chicken in it, then after rub the brining solution into the dredging flour to add chunks of crunch. My buttermilk came from the lovely Naomi of Myrtleford Butter Factory. I love spicy fried chicken so my brine contains not just herbs and pepper, but also dried Sichuan chilli’s. As a brine there is naturally some salt but I also add honey. This adds a subtle extra dimension if left overnight or longer. Some chefs might also add sugar. I put it all in a snap lock bag in the fridge, pegged dangling from a rack, for up to two days. When it comes to dredging I don’t use egg. The brined moist chicken pieces have the flour pressed onto the flesh. And because I Iove having lots of random crunchy bits, some of the brining solution is rubbed into my flour to form small tasty lumps that will crisp up as flavour bombs on the surface. In the flour dredging mix is plain flour, potato starch, paprika, dried homegrown thyme and parsley, more dried chilli, pepper and salt - but no glutamates like onion or garlic powder as some would do. I use Milawa Free Range thigh fillets that are super tasty, so I don’t want to lose the integrity of the flavour by over complicating the crust. My priorities are a crisp spicy outer that reveals silky, tender, tasty, meat. The Milawa fillets are skinless and lean but due to the brining retain lots of moisture during cooking. No stringy, tough old bird here. True to tradition I don’t deep fry my chicken. Instead I use schmaltz to shallow fry it in a heavy skillet until golden. Then it drains on paper towel before going into the oven on a rack at 180°c for ten minutes. As with all meat I rest it, for about seven minutes in this case. This chicken was great served with a thick, umami gravy made with a reduction of homemade chicken stock and the rest of the buttermilk brine, thickened by combining a little of the schmaltz mixed with flour. But you could go also for a sweet, spicy, Korean style sauce. With this batch I made sweet potato chips in my Air Fryer and a crisp Chinese style white sesame slaw using cabbage, white carrot, celeriac and toasted sesame in a vinegar and sesame oil based dressing. Each item offset the other for texture and flavour balance. The meal was neither oily or heavy but certainly had the requisite crunch, spice and necessary comfort food factor.

    Whenever I have buttermilk I think of fried chicken, because it is the best base for a moist centered crisp coated chicken. You brine the chicken in it, then after rub the brining solution into the dredging flour to add chunks of crunch. My buttermilk came from the lovely Naomi of Myrtleford Butter Factory.

    I love spicy fried chicken so my brine contains not just herbs and pepper, but also dried Sichuan chilli’s. As a brine there is naturally some salt but I also add honey. This adds a subtle extra dimension if left overnight or longer. Some chefs might also add sugar. I put it all in a snap lock bag in the fridge, pegged dangling from a rack, for up to two days.

    When it comes to dredging I don’t use egg. The brined moist chicken pieces have the flour pressed onto the flesh. And because I Iove having lots of random crunchy bits, some of the brining solution is rubbed into my flour to form small tasty lumps that will crisp up as flavour bombs on the surface. In the flour dredging mix is plain flour, potato starch, paprika, dried homegrown thyme and parsley, more dried chilli, pepper and salt - but no glutamates like onion or garlic powder as some would do.

    I use Milawa Free Range thigh fillets that are super tasty, so I don’t want to lose the integrity of the flavour by over complicating the crust. My priorities are a crisp spicy outer that reveals silky, tender, tasty, meat. The Milawa fillets are skinless and lean but due to the brining retain lots of moisture during cooking. No stringy, tough old bird here.

    True to tradition I don’t deep fry my chicken. Instead I use schmaltz to shallow fry it in a heavy skillet until golden. Then it drains on paper towel before going into the oven on a rack at 180°c for ten minutes. As with all meat I rest it, for about seven minutes in this case.

    This chicken was great served with a thick, umami gravy made with a reduction of homemade chicken stock and the rest of the buttermilk brine, thickened by combining a little of the schmaltz mixed with flour. But you could go also for a sweet, spicy, Korean style sauce.

    With this batch I made sweet potato chips in my Air Fryer and a crisp Chinese style white sesame slaw using cabbage, white carrot, celeriac and toasted sesame in a vinegar and sesame oil based dressing.

    Each item offset the other for texture and flavour balance. The meal was neither oily or heavy but certainly had the requisite crunch, spice and necessary comfort food factor.

    Bookmark and Share

    Tags

    #Milawa Free Range Poultry#Slow Food#Myrtleford Butter Factory#Winter#Soul Food

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    posted by:
    stickifingers
    date:
    Jul 14, 2012 (a Saturday)
    time:
    5:54:06 (10 months ago)

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