We have just finished packing away the final event for our Farm Kitchen this year, and were very happy to sign off with such a lovely group. It included the four gorgeous ladies behind Style Magazine and their partners. I have been contributing recipes to Style for the past three issues and have loved working with this little team.
We had a simple lunch of prosciutto-wrapped venison with garlic and sage cannellini beans and fresh cherry chutney. Then elderflower berry jelly with honey cream and vanilla hearts (recipes below).
From February 2013 onwards we will be hosting lunches every second Saturday of the month. Exact dates and other information will be updated here and our website in the first week of January.
Prosciutto-wrapped venison with garlic and sage cannellini beans
These beans are delicious and simple to make. They’re a version of the classic Tuscan accompanement to bistecca Fiorentina (chargrilled t-bone beef steak served with a wedge of lemon) and seem to go beautifully with all kinds of red meat, but particularly venison (doesn’t everything!).
For the prosciutto-wrapped venison, please pop over to this earlier post for the recipe.
For the beans (serves 4-6)
2 cups dried cannellini beans (soaked overnight)
4 tbsp olive oil
2 brown onions, diced
6 garlic cloves (we love Morganics garlic)
1 cup sage leaves, finely chopped
1/2 cup rosemary leaves, finely chopped
1/2 cup chicken stock (or water)
Salt and pepper, to taste
Juice of one lemon
Drain the soaked beans and return to the pot, cover with cold water and bring to the boil. Reduce to a gentle simmer and cook until very tender, about 1 hour. Drain again and wipe out the pan. Turn the heat to medium add the olive oil and then add the onion, cook for five minutes or until translucent. Add the herbs and garlic and cook for a couple more minutes. Tip in the beans and the chicken stock gently stir through. Cook, gently stirring every now and then, on a low heat for about 10 minutes.
The beans are great served room temperature or hot.
Elderflower Berry jelly with honey cream and vanilla hearts
This is a cool and light pudding that can be prepared entirely in advance then assembled at the last minute. The elderflower berry syrup we use is produced by Jaro Lear of Jarojill Estate, but if you prefer, please swap this jelly with any other flavour. Rhubarb and raspberry would be delicious, or if by any (slim) chance, you have any frozen quince poaching liquid, quince jelly would be pretty great too.
Make the jelly according to this recipe (but using elderflower and eldeflower berry cordial) and divide among four glasses. Dot the tops with raspberries and place in the fridge to set (minimum four hours). To serve, whip pouring cream until soft peaks form, add honey to taste and mix to combine. Top jellies with a spoonful of the cream and an extra raspberry or two.
For the vanilla hearts
Recipe courtesy of the current issue of Donna Hay magazine. Makes 12.
125g ulsalted butter, softened
1/2 cup caster sugar
2 tsp vanilla extract
1 1/2 cups plain flour
Extra white sugar, for dusting.
Place butter and sugar in an electric mixer and beat for 8-10 minutes or until pale and creamy. Add the egg and vanilla and beat for 2-3 minutes or until well combined. Add the flour and beat until a smooth dough forms. Roll the dough out between two sheets of non-stick paper to 4mm thickness and refridgerate for 30 minutes.
Preheat oven to 160C. Use a heart-shaped cookie cutter to cut shapes from the dough and place on lightly greased baking trays lined with non-stick paper. Sprinkle with sugar and bake for 12 minutes or until light golden. Transfer to wire racks to cool completely.
Makes about 2 cups
600g cherries (pitted)
120g brown sugar
6 tbsp white wine vinegar
1 tbsp black mustard seeds
2 cinnamon sticks
2 tsp ground ginger
1 tsp ground cloves
1 tbsp pink peppercorns
Salt, to taste
Combine all ingredients in a large, heavy-based saucepan and mix well. Bring to the boil then reduce heat and cook for about 35 minutes or until the cherries have collapsed and the mixture has become dark and syrupy. Or if you have a sugar thermometer, cook until the mixture reaches 100C.