Recipe – Onion Flower Oil (created by Tim Tam)
1 head of flower
Use onion, chive or garlic that has gone to seed – ‘flowered’.
Crumble the flower heads gently and discard the stem.
Choose a fry pan – medium size.
Make sure the fry pan base is covered with extra virgin olive oil.
Sprinkle the heads into the pan. Do not heat the oil until the flowers are in the oil. Slowly heat the oil (low heat only) so the flowers gently infuse the oil with their flavour. Avoid browning the flowers.
Taste the oil – there should be a hint of onion, chive or garlic depending on which flower you chose.
Turn off heat and allow to cool. You can leave the flower heads in the oil or remove. This is a personal taste. It will just depend on the depth of flavour you want.
Just one example of how Kerry and Nick make sure nothing goes to waste on the farm.
Archives For February 2012
Recipe – Onion Flower Oil (created by Tim Tam)
Introducing the farm’s Clever Hen. As the name suggests, she’s a little more switched-on than her peers. As evidence shows, it’s very common to find her in the orchard self-serving whatever is in season. In this instance, it’s the bumper crop of iridescent cherry plums. Clever Hen also knocks on Kerry and Nick’s door everyone morning for breakfast. She trots into the kitchen where she and Nick share a Nutri-Grain pellet or two.
Back to our other Clever Hen – Margaret. Although she will never part with her family’s sponge, peach pie and ice cream recipes, she would like to share a few tips with The Menagarians.
“I have never made a sponge using plain flour, baking powder or as much water as Kerry. Mine is much easier to make and is always very light. And I don’t line the tins, just grease with butter.”
Oh, and the filling in the peach pie was actually cream cheese not meringue. Thank you Margaret.
We arrived home from work, only to be greeted by Margaret and her peach pie and home made, double layered chocolate ice cream. The pie was wickedly sweet – more like a glazed tart. The ice cream was so light, it resembled a mousse in consistency, reminding us of a Milky Way. Is there anything this neighbourly neighbour cannot cook? Maybe she’s Margaret Fulton’s twin? Or perhaps Adriano Zumbo’s grandmother. Thank you Margaret – was that a meringue filling in your peach pie?
And he wasn’t looking for the three little pigs. This real-life Mr Wolfe was wondering why Kerry and Nick hadn’t ordered their usual 10kg of raspberries. Mr Wolfe is a well-known grower in the southern Tassie region and was relieved to hear Kerry and Nick’s tardiness had nothing to do with their house falling down. They’d just been flat out forging, fencing, foraging and being a firey (in the Middleton Fire Brigade). Kerry and Nick always buy Mr Wolfe’s raspberries as the key ingredient for their jam and to decorate Nick’s pavlovas (pictured). Did you know, as legend has it, the pavlova was named in 1935 when the chef of the Hotel Esplanade in Perth, Herbert Sachse, made a meringue creation to celebrate the visit of the Russian ballerina, Anna Pavlova. Nick’s pav recipe coming soon.
With all the chatter about Margaret’s sponge and promised peach pie, Kerry has caught a bout of cake-envy. So, even though she has tasted Margaret’s gravity-defying sponge and agrees it’s a heavenly, melt-in-your-mouth experience, we wanted to show you Kerry’s Tassie creation. The passionfruit you can see is straight from the farm’s vine.
Jane and her boyfriend, Tiger, rent in Cash Park, Melbourne and have stumbled across the two most neighbourly of neighbours. Don mows Jane and Tiger’s front lawn every few weeks, while Margaret is always popping over with home made chocolate, Christmas cake and Christmas pudding. On Monday night there was a knock on the door, along with a double sponge with fresh cream and a light passionfruit icing. In the middle of this CWA-style creation was a red foiled love heart. After all, it was Valentine’s Day. And Jane and Tiger are in love with Margaret and her wonderous, gravity-defying cake. And there’s more to come. Margaret announced there’s peach pie on the way.
“Any recipes?” we hear you say. Well, they were all handed down by Margaret’s mum, so we doubt they’ll ever be shared. But you never know. Maybe the Menagarians can ask Margaret for a tip or two.
As as special Valentine’s Day post, we couldn’t help but think of this beautiful pea-green boat. Hand-picked from Kerry and Nick’s farm, we’re sure the owl and the pussycat would have chosen this sea-worthy vessel. Unlike other years, this harvest is yet to reach the pot because they’re so sweet. In fact, they’re not even making it into the kitchen. Kerry and Nick are eating them straight out of the pod. Normally peas ripen earlier than mid February but Kerry and Nick discovered their crop had been tampered with. The farm’s bantam hens had been sneaking into the patch, helping themselves to the seedlings. Nick replanted quite a few times before he caught up with the culprits. So, who did you serenade today? Or perhaps you danced hand-in-hand on the sand in the moonlight. Thank you Edward Lear.
At the moment Kerry and Nick’s farm is overrun with zucchinis.
So, if you’d like a ‘summer squash’ recipe, here’s how Kerry is creatively managing her zucchini stockpile. This pickle is courtesy of Nick’s mum, Jan, who loves lathering it on crusty bread with a tasty cheddar.
Down the track, you’ll be able to unearth (right here) what vegies are in season, when to plant and when to harvest. There will be jam tips from Mary, the international jam maker, along with Nick’s prosciutto-making tales. You’ll also lick your lips at the tantalising recipes we’ll serve up – all cooked with fresh produce from Kerry and Nick’s patch or from other Tassie locals such as Mr Wolfe, the raspberry man and The Cackleberry Boys’ organic free range eggs.
“The hens won’t lay unless we feed them porridge in the morning.”
“The pigs have broken out of the pen and are running amok in the orchard.”
“Clever Hen now knocks on the front door with her beak before we let her into the house.”
These were just some of the daily tidbits Kerry would share with Jane on their way to work.
“We should be publishing these stories,” Jane kept saying. “Let’s start up a blog and tell people about the farm.”
And that’s what they did.
So, welcome to The Tassie Menagerie – a place for anyone who’s interested in art, design, animals, vegie patches and what country life is like in Tassie’s south.
After all, this blog is inspired by the everyday events at Kerry and Nick’s 23 acre farm in Middleton on the glamorous sounding D’Entrecasteaux Channel. Click on the About Us tab to find out more.