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!

BUCK RAREBIT WITH CIDER-BRAISED LEEKS

Buck rarebit with cider-braised leeks

Sometimes, like most people after a big day, I get home and feel like something totally delicious, but I just can't find the energy to make it. Often, a big bowl of gleaming baby peas or a ham, cheese and tomato toastie offer themselves as the solution, but I think I may have found a way to take that lazy toastie to a new height. (And no, unlike my last lazy dinner combatant, rarebits don't involve peas.)

Rarebits have their roots secured deep down into Welsh heritage. Telling you that the Welsh rarebit is simply an 'open toasted sanga' just does not do it justice. A rarebit is all about the sauce; a rich, creamy sauce spread over other toppings on a wonderfully crusty slice of bread which is toasted to achieve golden, bubbly goodness.

To really man things up, though, I opted for a buck rarebit. Here, the egg transforms a plain old Welsh rarebit into its somewhat cooler brother, Buck. The egg atop a buck rarebit neutralises the sweetness of the leeks and tones down the whack-in-the-face richness of that cheesy, ale sauce. Try it, I dare you… 

What you'll need:
Cider-braised leeks:
40g butter
2 leeks, thinly sliced
150ml apple cider
2 tbsp thyme, chopped

Cheese sauce:
50g butter
1/3 cup plain flour
200ml dark ale
250g strong cheddar
2 tbsp creme fraiche
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard

8 thick slices sourdough
8 eggs
Olive oil
Salt and pepper

What to do:
For the cider-braised leeks, heat a glug of oil with the butter in a frypan over medium heat. Add leeks, stirring occasionally until softened. Add cider, reduce heat to low and cook for around 20 minutes, stirring every now and then. The leeks should be super soft and transparent. Add thyme, season to taste and transfer to a bowl. Set aside.

To make the cheese sauce, heat the butter in a saucepan over medium heat. Once melted and bubbling, add the flour and cook for 2-3 minutes or until a sandy colour. Gradually add beer, whisking continuously until smooth. Turn off the heat and whisk in the cheddar, creme fraiche, Worcestershire sauce and mustard. Season and set aside.

Preheat the grill to high. Toast sourdough for 1-2 minutes on each side - the bread should be just crispy. Remove the bread from under the grill but leave it turned on. Divide the leeks evenly between the slices and spread them out. Top with cheese mixture, spreading it right out to the edges. Grill until golden and bubbly.

Heat a glug of oil in the frypan over medium heat. Fry the eggs in batches until just cooked. Place one egg atop each rarebit, sprinkle with thyme and season with salt and pepper. Enjoy!

NOTE: This recipe serves 8, but you can easily cut it in half for fewer serves.

FINGER LICKIN' FRIDAY

Josh's Burgers

I'm not overly keen on burgers. In fact, I have never eaten a burger from a fast food outlet… besides Grill'd (of course). Nope, I've never even had a burger with a McHappy Meal. But every man likes a burger, right? Mine especially! Some days when we are both around for lunch, Josh suggests we make Meatball Subs, but one week, it seemed time to switch things up a little. Enter, the simple burger filled with the perfect ratio of meat:bun:rabbit food… and I do love the perfect ratio!

(Serves 4)

What you'll need:
4 burger buns, split in half
400g good quality minced beef (marbles of fat are good!)
1/4 cup of breadcrumbs
1 egg, lightly beaten
2 cloves garlic, minced
250g cherry tomatoes, halved or chopped roughly
1 tablespoon parsley, chopped
1 tablespoon red wine vinegar
Cos lettuce leaves
Tomato relish
8 slices of tasty cheese
Salt and pepper
Olive oil

What to do:
Preheat the grill to 180C.

In a bowl, combine the mince, breadcrumbs, egg and garlic. Season super well. Roll into balls of about 100g each and flatten slightly to form patties.

Combine the cherry tomatoes with the parsley and red wine vinegar. Season with salt and pepper and set aside.

Place all of the burger bun halves on a tray and grill for 2-5 minutes or until crispy. Flip each half over and grill again. Set aside.

Heat some oil in a frypan over medium-low heat. Once hot, add the patties. As the patties fry, you'll be able to see how well they are cooking. Once you can see that the patties have cooked 1/3 - 1/2 of the way up, flip it over. It should be nice and caramelised. Cook until you can see that the other side has cooked just as well. Turn off the heat and leave to rest in the pan for 5 minutes.

Spread relish over the base of each burger bun. Place two slices of cheese on each bun and then place the meat patty on top. Add the tomatoes on top of your patty and place a large lettuce leaf on top again. Pop the top half of the burger bun on and enjoy!

IN SEASON

Borlotti Beans

I like to think of borlotti beans as the jelly beans of the savoury world. This Italian import is very different in taste and texture to any jelly bean I've eaten! The magenta-flamed pods caught my eye as I walked through the local market and I just couldn't fight the intrigue. Their leathery pods peel apart to release a fresh smell and reveal the treasure; glossy, speckled beans. I scooped handfuls of pods into a brown paper bag and skipped (yes, skipped) along to the checkout. I knew exactly what I would do with them…  

I got home, excitedly harvested the beans from their shells and boiled up a lovely Borlotti Bean and Porcini Soup. The beans are nutty, earthy and sweet but there is more to them than a hearty flavour. Like most beans, borlotti's are little gems of iron, potassium, fibre and energy! Cannellini beans are the cousin to this cutie and they're just as good for you, but remember to soak any dried beans overnight before use.

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!

TOMATO & BOCCONCINI TART

Tomato & Bocconcini Tart


THIS tart has long been a favourite of mine. It gets better and better every time I make it and I think I've developed it to its best now. I love tomatoes and they are definitely the star of the show here but the cheese and basil oil need a big round of applause too. The bocconcini adds a beautifully cheesy, chewy element while the oil gives just the right kind of herby sweetness. Tomatoes are best friends with salt and pepper so don't forget to season well!


What you'll need:
1 sheet shortcrust pastry
4 tomatoes (mixed type), sliced
120g bambini bocconcini, each ball halved
1/4 cup basil leaves
1/2 cup extra virgin olive oil
Salt and pepper


What to do:
Place the basil leaves and oil in a blender and blend until combined. Let it sit overnight. (See note.) The next day put this mixture through a sieve and strain the oil into a bowl. Press the leaves to get as much oil out as possible and then add a teaspoon of the leftover basil leaves to the oil. Set aside.


Preheat the oven to 180C. Grease a springform cake pan and line it with pastry. Chop off any excess pastry and patch up any holes. Put baking paper on top of the pastry and fill with rice. Bake for 20 minutes and then remove the paper with rice. Bake for a further 10 minutes to cook the base.


Remove the pastry from the oven and let it cool for 5 minutes before turning it out onto a serving or oven-proof plate. (Moving the tart now means you won't have to worry about breaking it when it's finished... Preparation is everything!) Drizzle the pastry with basil oil and scatter with some bocconcini halves. Layer the tomato slices on top and add more bocconcini. Add another layer of tomato and then more bocconcini. Keep layering until you've run out of tomatoes and dot some extra bocconcini on top. Drizzle with more basil oil and season well with salt and pepper.


Bake for 20 minutes or until cheese has melted. Garnish with rocket leaves or snow pea sprouts and give another generous drizzle of oil. Enjoy!


NOTE: If you don't have time to make the basil oil the night before, simply blanch the basil in boiling water for a minute or so and then whizz it up and strain.

EAT

I was drawn in, hesitantly at first, by the fact that I could get a sandwich and cup of soup for $9.95. I thought it was a great deal but wondered (perhaps cynically,) whether that was all the meal would be worth. Would it be some wholemeal sandwich stained with the sogginess of day-old tomatoes drowned in way too much mayonnaise? Would it be a Subway kind of place where the bread is the only good thing? Would there only be a watery chicken noodle soup on the menu? Let me tell you just how pleasantly surprised I was...

Dannyboy's is an American-style, two-story joint with a menu that soars above you as you walk in. Place your order and walk further inside to wait to for it and you'll see the bread, made of only 5 ingredients, being pulled out of the oven and filled with whatever you've chosen. It's not fancy bread, but gosh it is good! It has this chewy golden crust with a soft centre that resembles puff pastry. Pull it apart and the scent of warm bread clouds your nostrils as it stretches beautifully to reveal layers, just like puff pastry. This heavenly bread is universal at Dannyboy's; it's used for the sandwiches and when you order a soup, you also get a piece. Now, the cup of soup may seem to be a small serving but it is filling enough with that perfect portion of bread. I'm serious about ratios in my food so when I mopped up the last of my soup with the last of my bread, I was impressed. 

I always order the Broccoli and Cheddar Soup with a BLT while Josh orders the Roasted Vine Tomato Soup with his BLT. The tomato soup is so refreshing and rich - perfect for winter. It has this little zingy hit that comes from the addition of balsamic vinegar. Such sophisticated flavours work really well together because there is just the right amount of balsamic in there to balance out the tomato. 

The broccoli and cheddar soup came as a big surprise to me. See, I don't actually eat the stalks of my broccoli... I only like the 'leaves'. But I had heard good things about this soup so the only thing I was unsure of was getting the little leaves stuck in my teeth! Just so you know, I didn't, but I forgot about my teeth when I tasted it anyway! The broccoli is definitely there but its flavour shines in a whole new light when paired with cheddar. The cheese definitely takes over but the broccoli gives that subtle 'green' flavour which cuts through the sometimes tangy cheddar flavour. The soups are well-seasoned, amazingly rich and full of flavour! 

The soup is a definite winner with me but I thought both combinations were brave menu options - especially considering that Dannyboy's is located in the student village at Kelvin Grove. (C'mon, students and broccoli?) All credit to the little sandwich bar, though. These brave options have really paid off. The girls at a table next to us had bowls of soup and all I could hear is "yummmmm!", "O-M-G, this is yummy" and "it's so rich, but so good!". (The last girl seemed a little more food-literate than the others.) Point being, the soup at Dannyboy's is good and I'm not the only one who thinks so.

Now, onto main course. Taking into account my ratio obsession, I looked at the BLT with all that lettuce and thought 'oh no, everything must match up'. I took the first bite and was once again pleasantly surprised because there is just the right amount of everything! Besides that amazingly stretchy bread, the point of difference in this BLT is that it comes loaded with, what seems to be, bacon jerky. It's really quite good. You get flakey, real, salty bacon in every bite and it really brings the shredded iceberg lettuce to life. It is also a very smart ingredient in that, this dried bacon means the rest of the sandwich doesn't go soggy because of any fat or heat. The salty bacon is complimented by the tomato and then bought back down to earth by the mayonnaise. It's a really fantastic twist on the bacon, lettuce and tomato combo that seems to occupy the menu at every cafe and sandwich bar.

The fact that I've been to Dannyboy's pretty much once a week for over a month kind of says it is good. It's an original little place where you are greeted with a big smile from staff and always thanked for coming as you leave. You'll take one look at its decor and realise that it's this cool, young place but its menu options signal a sophisticated, fresh establishment that has really thought about their food. The staff here take pride in their food and always serve quality quickly. Lesson learned? Never underestimate a good bargain!

Dannyboy's

Shop 3, 88 Musk Ave, Kelvin Grove

Price range: $3.95 - $13.95