ROAST GARLIC AND GOAT'S CHEESE RAVIOLI

I love garlic. It's a key ingredient in the base of most recipes and Josh and I often add an extra clove (or two) to just about everything. So when I found this recipe in a past edition of Donna Hay, I knew I had to make it. As the smell of roast garlic bled from the oven, I cut rounds of pasta from ready-rolled fresh lasagne sheets... This recipe couldn't have been easier. The fragrant sage leaf makes best friends with the garlicky goodness inside each parcel, and together with a good drizzle of lemon butter, you won't be disappointed.

FINGER LICKIN' FRIDAY

Beef and sage sausage rolls

I remember my Mum making sausage rolls one weekend when we had first moved to Brisbane. As a family of four, we each sat on a corner of a picnic blanket in the back yard, plucking hot sausage rolls out of the basket and smothering them in tomato sauce. We were shaded by the huge Lilly Pilly tree that still brings a welcome breeze. I've modified Mum's recipe a bit, but the memory remains strong. It's funny how little events (like a family picnic in the backyard,) can resonate with you.

In making these sausage rolls, I thought of how perfect they would be for summer picnics and, more importantly, for Australia Day! It's just over a week away and we are considering a typically laid-back menu for the 'day off'. These sausage rolls take no more than 15 minutes to make, and about half an hour to cook, so you can whack them in the oven and come back later. What's more, you can go all out and (easily) change the mince and herbs to create something different. Beef sausage rolls are pretty Australian, but I'm sure a lamb and rosemary variation would be gobbled up too!

STRAWBERRY SALSA

Strawberry Salsa


There is nothing better than fresh fruit at its simplest. This has always been a favourite little winter snack of mine and, with a scoop of ice-cream, it makes for a perfect dessert as well.  The subtle addition of mint is the perfect partner to this naturally delicious little dish. The zingy, underripe pieces electrocute your taste buds while the riper, juicier strawberries tone them down. Once all of the fruit has been polished off, I find myself enjoying an 'added bonus'; the beautiful syrup that has seeped from the sweetest pieces of fruit. It's like liquid gold to me.


What you'll need:
500g strawberries
1 tablespoons mint, chopped well
2 tablespoons caster sugar
1 tablespoon lemon juice


What to do:
Chop the strawberries into random sizes and combine in a bowl with the other ingredients. Rest for at least 15 minutes to allow all of the beautiful juices to be released. (Generally, a longer resting time means more juice.)


Serve with desserts, ice-cream or yoghurt or enjoy simply on its own.

FINGER LICKIN' FRIDAY

Rustic Mushroom Tartlets


These little treasures were a bit of an improv lunch. I just felt like something hearty and rustic, and luckily my fridge and garden contained the perfect ingredients. Mushroom, prosciutto and sage are all such meaty, robust flavours that (perhaps surprisingly) pull together for the perfect flavour combination. A sprinkle of goat's cheese and a drizzle of balsamic (more big flavours) add a refreshing punch to bring all the ingredients back to earth. And who doesn't like a good serving of flaky, buttery homemade pastry?! These tarts make for a fulfilling winter lunch which would easily go down a treat on your next summer picnic. 


What you'll need:
Filling:
300g mushrooms, sliced (pick your favourite kind)
50ml white wine 
2 tablespoons fresh sage, chopped
6 slices of prosciutto
200g goat's feta, crumbled
Olive oil
Balsamic vinegar
Salt and pepper


Pastry:
250g plain flour

125g butter, chopped

1 egg

1 tablespoon water

Salt

What to do:
It's best to start by making the pastry as it needs time to rest. Put the plain flour and butter in a food processor and whizz until combined and crumby. Add the egg, salt and water and process again until the pastry only just starts to bind into a ball.


Tip it out onto a clean, floured work surface and knead until the pastry is smooth and easily forms a ball. Wrap in cling wrap and refrigerate for 2 hours.


Meanwhile, fry the mushrooms and sage in oil. When the mushrooms start sizzling madly, add the wine and season with salt and pepper. Once the wine has evaporated and the mushrooms have softened turn off the heat.


Once your pastry has rested, preheat the oven to 200C and line 2 baking trays. On a clean, floured surface, break the pastry into 6 even balls and roll them out into rough circles. Prick pastry with a fork to reduce any puffing during cooking.


Fold a slice of pancetta in half (end to end) and place it in the centre of the pastry round. Top with one sixth of the mushroom mixture and sprinkle over some crumbled feta. Cut off any excess pastry so you have a nice circle. Fold the pastry up and inwards, pinching to keep any folds in place. Transfer to prepared baking trays. Repeat this step to make the rest of the tartlets.


Bake tartlets for 15-20 minutes or until the pastry is golden on top and underneath. Once cooked, transfer tartlets to a cooling rack. Drizzle with olive oil and balsamic vinegar and enjoy!

FINGER LICKIN' FRIDAY

Tomato & Goat's Cheese Salad

WHEN I saw this recipe in the July 2012 edition of Country Style, my eyes lit up with excitement and I let out a dreamy sigh. Tomato and goat's cheese are two of my absolute favourite ingredients and while I couldn't wait to try this recipe out I couldn't help but wonder how I didn't think of it myself! I love simple recipes like this where the fresh food we are lucky enough to have can be showcased and enhanced. It makes me so excited to bring you such wonderfully simple, flavoursome dishes.

This recipe (originally by Country Style Country Chef of the Year Awards nominee, Matt Fegan,) has been adapted a little to my taste, for instance, I opted for basil instead of mint and added some caster sugar to balance out the zingy lemon. I also knew I'd need some freshly toasted bread to soak up all of those beautiful juices which would otherwise drip right off the tomatoes and be forgotten about. I hope you enjoy this dish as much as I did.

What you'll need:
4 big, fresh tomatoes, sliced (homegrown is best)
1/2 red onion, diced finely
2 tablespoons fresh basil leaves, chopped well 
70g goat's feta
1/3 cup olive oil (extra virgin is best)
1 lemon, halved
1 teaspoon caster sugar
Sea salt flakes
Ground black pepper

1 loaf crusty bread, sliced
Extra olive oil

What to do:
Preheat the grill to 180C. Line a baking tray and pop the bread slices on. Drizzle each slice with the extra olive oil and spread it out if needed. Grill for 5 minutes or until golden and crispy. While this is toasting, measure, slice and dice all the ingredients. Grab a nice dinner plate or something similar in size. Once the bread has toasted, remove it from the oven and place it on a serving plate or in a bowl.

Now, arrange the first layer of tomatoes around the plate and pop one in the middle. Arrange the second layer on top, covering any gaps. Arrange the third layer on top of that to cover any gaps again. 

Sprinkle over the onion and basil. Squeeze one half of the lemon over top, catching any seeds that pop out. Sprinkle on the caster sugar and sea salt. Crumble the goat's feta over top and give it a good helping of freshly ground black pepper. Drizzle with olive oil as you want.

Cut the remaining lemon half into wedges and serve with any remaining olive oil. Enjoy!

FINGER LICKIN' FRIDAY

Goats Cheese & Chive Soufflés

THESE cloud-like puddings of cheesy goodness are perfect for those days when you've eaten a big brunch so you don't feel like lunch but you're peckish and just want something really, really delicious! Suffering the brunch curse, I braved the afternoon chill and ventured outside to pick chives from the garden. This oniony-garlicy herb dots the soufflé and, every now and then, is explosive enough to distract from the salty, organic goats feta. Such simple flavours bond in the oven and grow to produce an utterly delicious soufflé. Perhaps I need a big brunch and late lunch more often... 

What you'll need:

40g butter

1/4 cup plain flour

1 cup milk

70g goats cheese 

1 tablespoon chives, chopped finely

2 eggs, separated 

Margarine, to grease

What to do:

Preheat the oven to 180C and use a paper towel to grease four ramekins with margarine. Ensure you rub a generous amount onto the base and rim of the ramekin. (Some savoury soufflé recipes say to then sprinkle breadcrumbs in and then rotate the ramekin to coat. I did this with these soufflés and think they may have held the sides back from rising.) Place the ramekins on a baking tray.

Melt the butter in a saucepan and then add the flour. Cook for 2 minutes or until the mixture rolls into a ball. Remove from heat. Gradually add the milk, whisking between each addition until the mixture is lump free. Place the pan back over a medium heat and whisk until it starts to boil. Whisk for 2-3 minutes or until thicker and kind of claggy. 

Remove from the heat and whisk in the cheese and chives. Let the mixture cool for 5-10 minutes before whisking in the egg yolks. Season well with salt and pepper.

Use and electric beater to bring the egg whites to stiff peaks. (Remember they should be tiny little bubbles that cling stiffly to the beaters when removed.) Using a large metal spoon, tip half of the egg whites into the cheese mix and fold through gently to combine. Then, add the next half and fold in until they are just combined. Spoon the mixture into the ramekins neatly. Each should be filled evenly with about 1cm to spare.

Bake for 15-20 minutes or until golden on top. When your soufflés are in the oven it is important to step lightly. Don't test them with a skewer or open the oven to 'look'. Doing any of these things will result in sunken soufflés which are no fun at all. (Oh yes, it's all very serious.)

Once your soufflés are golden and tall, remove them from the oven and place on plates to serve. Enjoy!