Potato, Leek and Gruyere Frittata

We are being over run by eggs on the kitchen bench this month. It hasn’t always been this way. We have certainly had extended periods of patiently feeding our hens for no egg reward, and instead trotting off to the local farmers market to buy eggs for our breakfasts.

We first started keeping hens six years ago, with the purchase of five Isa Browns and two Black Australorps, and all seven lived quite happily in our front yard. We had a plentiful supply of fresh eggs for a couple of years, but then production became somewhat erratic, which is apparently quite typical with hens. In our second year two of the Isa Browns died and then the third year one more fell off the perch and our brood was reduced to only four. Desiring to increase our numbers, but hesitant as to how well they would be received by the current residents of the coop, we introduced two delightful newbies to the flock. A pair of heritage breed Brahma hens, with gorgeous grey plumage and crazy feathers on their feet. Yes, they were mercilessly, bullied by the two Isa Browns on arrival. However, the pair of Black Australops offered some camaraderie and eventually everyone found their place in the pecking order. Egg production lifted again and we were doing well with our six girls, three pretty pairs of brown, black and grey.

Eighteen months later another of the Isa Browns died and sadly one of the two Brahma drowned in a flood we had on our property, middle of last year. We were back to four again. Our coop was looking a little worse for wear, so prior to bringing in further hens, we decided to rebuild a new pad for our existing girls. Completely out of recycled materials we crafted a new abode, with a little more perch space and an extra laying box, creating added room so we could comfortably accommodate a few more hens and eggs.

Since the Black Australorps had been the most resilient of our flock, we purchased another two of those, along with two White Leghorns with vibrant red combs. Our numbers now shot up to eight hens and we were confidently expectant for increased egg production. I’m not sure if it was all too much for the final Isa Brown, to have to welcome another round of newbies, but just weeks after their arrival, she departed and we buried her in the veggie patch.

Now we have seven hens, just like when we began this adventure of keeping hens. The four newbies are laying fervently and the remaining three, are rising to the challenge, meaning we are inundated with eggs daily. So of course it’s mainly up to me to get cooking all things eggs. I’ve been soft poaching with the perfect runny yoke, scrambling with finely sliced silverbeet or basil from the garden, boiling with buttery sourdough soldiers and frying for the popular weekend bacon and egg rolls. But it is still not enough, the eggs just keep on coming! So here’s a delicious recipe from the Breakfasts chapter of my second cookbook Our Delicious Adventure – Recipes and Stories of Food and Travel, Potato, Leek and Gruyere Frittata and funnily enough, although it contains six eggs, it really doesn’t taste all eggy… x j

POTATO, LEEK AND GRUYERE FRITTATA 
Frittatas are such an easy meal to throw together when time is short and the fridge is looking bare. Although I’ve used potato, leek and Gruyère, you can substitute any vegetable, herb or cheese. Perfect served hot or cold, either on its own or with a green salad.

serves 8
V GF
what you need
600g potatoes, peeled and finely sliced
2 tbsp olive oil
2 leeks, halved, washed and finely sliced
2 garlic cloves, crushed
6 eggs
100 ml cream
½ tsp sea salt
freshly ground black pepper
200g gruyere, grated
60g parmesan,  finely grated
1 sprig rosemary, just the leaves

what you do
1. Steam or boil the potato slices until tender but not falling apart.
2. Using a 26cm (top measurement) ovenproof frying pan (with a lid), heat the oil on a medium heat. Add the leek and cook for 4-5 minutes, until soft and translucent. Stir in the garlic and cook for 1 minute. Remove from pan and set aside in a small bowl.
3. In a large bowl lightly beat the eggs and cream, then add the cooked leeks and garlic. Mix to combine. Season with salt and pepper.
4. Preheat the oven grill to 200°C (180°C fan forced) and line the base of the frying pan with a sheet of non-stick baking paper, cut to the size of the pan base. (This will help avoid the frittata catching and making it difficult to get it out of the pan once cooked.)
5. Layer half the potato slices onto the base of the pan, then sprinkle half the gruyere and a quarter cup of parmesan over the top. Pour on half the egg mixture. Repeat with the remaining potato slices, gruyere, another quarter cup of parmesan and then the remaining egg mixture. Make sure the egg and leek mixture is spread evenly across the pan. Finally, sprinkle remaining parmesan and the rosemary leaves over the top.
6. Cook the frittata on the stove over a medium-low heat for 8-10 minutes with the lid on. Remove the lid and finish under the grill for 3-5 minutes to brown the top. Loosen the frittata by running a palette knife around the edge. Allow to sit in the pan for 15 minutes. Turn or slide onto a large cutting board and cut into wedges to serve.
Note: If you do not have an ovenproof frying pan, the frittata can be made in a shallow dish or small lasagne dish, at step 5 cook completely in the oven at 180°C for 15 minutes. Finish under the grill for 3-5 minutes to brown the top.

leeks sit in the same vegetable family as garlic and onions - the Allium vegetables. With a more gentle and sweeter flavour than onions, leeks add a subtle touch to recipes without overtaking other flavours. Fairly low in calories, leeks contain many significant flavonoid antioxidants, minerals and vitamins, especially vitamin A, folic acid and iron.

Braised Lamb Shoulder with Creamy Polenta and Smashed Minted Peas

As the season shifts to Autumn and the weather begins to cool, it's time to think about introducing some comfort food to your table. Recently I hosted a lunch for a dear friend's birthday, she's of Italian heritage and appreciates the love and generosity that can be conveyed through food. In fact her words to me post lunch were "you my friend are over the top in an Italian over-catering, deliciousness kinda way" - what a compliment!
I've actually served this dish to a few of my Italian friends, they all seem to love to devour lamb and polenta and lots of it! For me nothing bonds like a shared plate of delicious food, placed in the middle of the table, where one can serve themselves and then maybe even delve back in for seconds. It doesn't need to be complicated food, but rather simple food made with love.
This recipe is taken from the Comfort Food chapter of my new cookbook Our Delicious Adventure - Recipes and Stories of Food and Travel - why don't you cook it for someone you love x j

BRAISED LAMB SHOULDER WITH CREAMY POLENTA AND SMASHED MINTED PEAS
Melt in your mouth every time is this slow cooked lamb dish, beautifully matched with the creamy polenta and sweet minted peas. It will warm you inside and out and have you asking for more.
serves 4-6
GF
what you need
1-1.5kg boned lamb shoulder
1 tsp sea salt
pinch of ground white pepper
2 tbsp olive oil
handful of thyme sprigs
4 garlic cloves, halved
¼ cup (60ml) balsamic vinegar
1 bay leaf
creamy polenta:                                                         
1 cup (160g) fine ground polenta (cornmeal)                                                           
½ tsp sea salt                                                           
2 tbsp butter                                                               
smashed peas:
500g green peas
1 tbsp butter
½ tsp sea salt
½ cup mint leaves, roughly chopped
juice of ½ lemon

what you do
1. Combine the polenta and 5 cups of water in a large saucepan. Cover and set aside for a few hours or overnight.
2. Preheat the oven to 180°C (160°C fan forced). Season the lamb with salt and pepper. Heat a large flameproof casserole dish on the stove over a medium heat, add olive oil to the pot to warm. Place lamb into the pot and cook until browned on all sides (usually 3-4 minutes on each side).
3. Add the thyme, garlic and balsamic vinegar and cook for 1 minute. Add 2 cups (500ml) water to deglaze the pan, then put the lid on and cook on a medium heat for 5 minutes.
4. Place the dish with the lid on, into the oven. Cook for 45 minutes then reduce heat to 160°C (140°C fan forced) and cook for a further 3 hours.
5. When the lamb has an hour of cooking time remaining, cook the polenta. Place the saucepan over medium-low heat and gradually bring to the boil, stirring frequently. Reduce the heat to low and cover with the lid. Stir every couple of minutes to avoid it sticking to the base of the pan and burning. The polenta will absorb the water and thicken quite quickly and will tend to spit and pop which is why it is best to keep the lid on in between stirring. Cook for 30 minutes. The polenta will thicken further and begin pulling away from the sides of the saucepan as you stir. Remove from the heat, add salt and butter and stir until well absorbed.
6. For the smashed peas, cook the peas in boiling water for 5-7 minutes or until tender. Drain and mash to a creamy consistency, then mix in the butter and salt. Keep warm.
7. Remove the lamb from pot and set aside. Skim fat from remaining cooking liquid and discard. Place the casserole dish over medium heat and cook for 5 minutes to reduce and thicken the sauce.
8. Break the meat apart with a fork. Serve on a bed of creamy polenta with a drizzle of sauce, and the smashed peas on top. Sprinkle with mint and squeeze lemon juice over. Serve remaining sauce in a jug at the table.
Note: Deglaze means to pour some cold liquid, such as stock, wine or water, into a very hot pan to loosen and dissolve the brown bits of food particle on the base of the pan. Scraping the brown bits, which are rich in flavour, until they dissolve into the sauce is key to deglazing.

peas are most commonly green and are a pod-shaped vegetable containing small round edible seeds.
They are often called ‘green peas’ or ‘garden peas’. Once shelled from the pod, they can be enjoyed raw or cooked, having a sweet taste and somewhat starchy texture. A valuable source of Omega 3-fats, vitamin E and beta-carotene, peas are usually boiled or steamed.

Image below from Tracey Berry on Instagram @traceaberry

The Old Schoolhouse, Milton NSW

Outside of the major capital cities in Australia, lie towns known as regional Australia and just like that elderly neighbour you have living in your street, they can be so easily overlooked. Our regional towns and small cities are home to over eight million people and provide employment to one third of working Australians. They are at the forefront of productivity in over a third of our industries, making a formidable contribution to the nation’s economy.

Originally these regional towns were purposely positioned on the main roads and highways, they provided services not only to their communities, but also to those traveling from place to place. In the past couple of decades freeways and bypasses have been built, essentially so we can get to places faster, without the stopping or even slowing down. In the quest for streamlining our roads, many of our historic regional towns have been bypassed and in some cases left to rot. I know 'we have got to move with the times', or so we are told, but I’m a little saddened to see these regional treasures forgotten.

There is one little historic town that has won my affection, it’s sits on the Princes Highway as you travel along the NSW South Coast and it’s called Milton. For now Milton has not been bypassed, the main highway runs through the centre of town and although many probably drive right through it, with out giving it a second glance, we always stop there. Just a three hour drive from Sydney or two and half hour drive from Canberra, makes Milton an ideal stop over and destination.

Recently we spent three days and two nights staying at The Old Schoolhouse Milton and it was delightful. The Old Schoolhouse is an historic home well known in the district, set on two and a half acres of tranquil lawns and orchard with rural views in all directions. The old schoolhouse itself is long gone, but the historic Schoolmaster’s residence remains. Beyond the main house there are two separate accommodation choices: The Loft and The Stables. The lovely owner Jenny has worked tirelessly to restore this property and garden to its former glory. Guests are free to wander around the gardens and orchard, picking fruit straight from the tree and collecting fresh laid eggs for their breakfast. Indeed wandering seems to be the preferred mode of getting around here. The two dozen or so chooks have free range and live a life that some caged commercial layers can only dream of. The resident dogs laze about most days, ready companions for Jenny and eagerly welcoming of the guests who care to take an interest.

We stayed in The Loft, a spacious one bedroom with en-suite bathroom, lounge area and open plan full kitchen. The fridge was filled with seasonal fruit, sparkling water, organic yoghurt, local milk and hand-churned butter. The kitchen bench stocked with freshly baked bread, homemade muesli and jams, more fresh fruit, chocolates and a basket of eggs. There is none of this "did you have anything from the mini bar?’" at this abode; as it is all included in your stay.

It would be difficult for me to choose what I loved the most about our couple of days here. The view from the bathroom window into the trees and from the lounge room window across green fields as far as the eye can see were captivating. Simple touches like the cosy rug waiting for me on the lounge or the old tree stumps used for rustic bedside tables, made me feel welcome and like I belonged. A kitchen space well stocked with useful equipment is always a win, as is harvesting a handful of tomatoes from the vegetable patch, just a moments walk from our front door, to use in an evening salad. But, one of my favourite moments of all would be Jenny’s voice carrying up the stairs to the loft “oy are you two in” making her way up the stairs with a basket laden with figs from the orchard, to enquire “would you like some?”

Millions of dollars are spent on advertising all over the world, businesses hoping to bring exposure to what they are selling, meanwhile national treasures lay hidden to be unearthed by only a few. We heard about The Old Schoolhouse from friends who knew I loved Milton and rural getaways, it pleases me no end that the oldest and most effective form of advertising still remains to be word of mouth!

The culinary scene in Milton has improved in leaps and bounds since we last stopped here. Iconic Pilgrims Wholefood Café remains as delicious as ever, and the treasure that is Merry Maiden’s Veggies is still trading, providing wholefoods, biodynamic, organic and local produce to the community. However, it was wonderful to see a whole lot of 'new kids on the block' as well. Stefano Vinetti originally from Milan in Italy, has done the tree/sea-change and created a beautiful space to dine out. Coffee Guild & Italian Woodfire Pizza Restaurant provides good local coffee, real pizza and authentic Italian food and as we found out passionate conversation with Stefano.

Flour Water Salt have opened their doors in the main street, the heart of their business is sourdough, their organic breads baked to produce authentic European handcrafted sourdough loaves. Opening at 8am they also do a scrumptious brekky burger and house made pies. Harvest Bar Milton was another fun find, (although a little hidden located down a side street, opposite the Commercial Hotel) they had a generous tapas menu and local and international wines. It was a cool indoor – outdoor space, friendly staff and happily for us the best of the very few dining options in Milton that are open on a Monday night.

Another newbie to the area is Milkhaus Wholefood Canteen, located a few minutes drive from main street Milton, in the old Cheese Factory at Woodstock. This café aims to deliver fresh, honest, simple fare food – free of toxins, preservatives and anything artificial. Meeting owner Dan and chatting with her about how all she wanted to do was cook food like our grandmothers made, immediately drew me in. Eating from the breakfast menu was so enjoyable. I wish I lived closer so I could make eating her food a regular thing. I’ll be sharing more about Milkhaus in the next month.

There is a lot more to relish in this brave little town, than all I’ve mentioned here.
'The village boasts art galleries and antique vendors, alfresco cafes and fine-dining restaurants, sophisticated fashion boutiques and contemporary home-ware stores. The iconic Milton Theatre features regular local productions and international artists.
Surrounded by the rural pastures of working dairy farms and overlooked by the iconic Pigeon House Mountain in the Budawang ranges, the village is just a few kilometres from some of the world’s most beautiful white sand beaches, coastal lakes, inlets and rivers.'
Milton NSW

It’s a place that somehow refuses to conform to big city expectations, quite comfortable to be itself and move at its own pace. Don’t expect a big fuss as you approach the main street, in fact if you blink you may even miss it. However, if you do slow down, stop and explore a while, just like sharing a cuppa with your elderly neighbour, you’ll be all the richer from taking the time to visit and in the case of Milton, you’ll be helping this regional town to thrive. Do expect a big fuss when you visit The Old Schoolhouse Milton, Jenny is the most helpful and gracious of hosts and I know you'll love it there. You'll then have to decide whether to tell your friends or just keep such treasure all to yourself!

*The first five images and last image of this post are compliments of Andy Green Images - the remaining images are mine x j

Battered Flathead with Kale and Carrot Slaw

It’s been fish, fish and more fish on our table this past month. Mr G spent most of January on summer holidays and almost half of that time fishing. He enjoys it so much, particularly from his modest fishing boat, in sprawling lakes and inlets. We are drawn to National Parks and remote places to put our boat in, where we both relish the seclusion of nature’s beauty, embracing her sovereignty. We usually head out early when the water is still, the sun just rising and the birds singing. Words cannot really describe the peaceful stillness in these first moments of the day and I find myself inhaling the serenity deep within. It's a moody scene watching steam rise from the surface of the water, as the cool of the night meets the warmth of the morning sun, along with the shadows and reflections of the trees on the water can be quite mesmerising. The truth be told it is this connection with nature that I pursue, far more than the fish.

I must admit my fishing endurance is really quite average. I do like the action, particularly the phrase ‘I’ve got one!’ and I do like the eating, as it is hard to beat fresh fish, simply cooked and enjoyed. However the sometimes hours of waiting for the catch, can bore me to tantrum or tears, which is why I take a good book and my camera to keep me distracted. It’s always a bonus if the weather is good, warm sunshine and even an opportunity for a swim, also make me a happy fisher-girl. I do often refuse to participate if it is not a fine day, as sitting on a boat in the wind and rain, waiting for fish to bite, is just not fun. Even Mr G will concur that poor weather conditions do make for miserable fishing.

We fish with live-bait either caught first thing in the morning or the day before, depending on the tide. This might mean pumping for yabbies’ (nippers) or trapping poddy mullet in the shallows, skills Mr G has mastered. It is certainly time well spent procuring the live bait, as it seems the fish like their food fresh too. Like many things the gauge of success is so often in the preparation or lack of it. Once the baited lines are cast into the water, it becomes exciting as the bites begin and pure joy when a big one takes the bait. Mr G gets ridiculously vocal either commentating on the action or yelling instruction to me, such as 'keep the rod tip up' or 'grab the net' as either one of us reel in the catch. All the time he's quietly hoping this won’t be the one that got away!

Most of the time we come back with a bag full, which Mr G will gut, clean and scale. Then it is over to me to decide how they will be cooked, either filleting them or keeping them whole. We usually catch bream, flathead or whiting and we eat them a variety of ways. This recipe for flathead appears in the Seafood chapter of my latest book Our Delicious Adventure – Recipes and Stories of Food and Travel and is extra delicious when the fish is super fresh. It is also a lovely alternative, rather than the batter, to coat the flathead fillets lightly in flour, egg and milk, and finally breadcrumbs, then cook them pan-fried in olive oil, served with home made potato wedges.

Enjoy x j

BATTERED FLATHEAD WITH KALE AND CARROT SLAW
Mr G caught flathead in numerous places on our road trip adventures - we were flat-out eating flathead. We stayed with friends on the East Coast of Tasmania, who when they aren’t feeding their sheep escape to ‘the shack’ at Coles Bay to catch flathead by the boat-full and cook them up in a crispy batter for breakfast.

serves 4

what you need    
600g flathead fillets

½ cup (75g) unbleached plain flour, for dusting
oil for shallow frying - see note
lemon wedges to serve

kale and carrot slaw:

1 cup (100g) finely shredded red cabbage
1 cup (100g) finely shredded curly green kale leaves
1 cup (110g) grated carrot
handful of fresh mint leaves, finely shredded
juice of 1 orange

sea salt and ground white pepper, to taste

tartare sauce:

1 cup (250ml) mayonnaise

3 gherkins, finely diced

1 tbsp capers, rinsed and finely chopped

½ cup chopped flat-leaf parsley

1 tbsp lemon juice

batter:
1 egg white
¾ cup (180ml) soda or mineral water
½ cup (70g) cornflour
½ cup (75g) unbleached plain flour
sea salt and ground white pepper, to taste

what you do

1. Using paper towel dab the flathead fillets to absorb any excess moisture. Place on a tray in the fridge uncovered for 15 minutes. (Excess moisture can lead to a soggy rather than crispy batter.)
2. To prepare the slaw place all ingredients into a large bowl and mix to combine. Set aside.

3. To prepare the tartare sauce place all the ingredients into a small bowl and mix to combine. Refrigerate.

4. To make the batter lightly beat the egg white, add the sparkling water and gradually add the flour, whisking gently to incorporate. Season with salt and pepper.
5. Pour enough oil (to create a depth of 5 cm) into a large, deep-sided pot. Place onto a medium-high heat to warm the oil up to 190°C (control the temperature so as not to allow the oil to smoke).
6. Remove the flathead from the fridge. Coat each fillet with a dusting of flour. One at a time, dip 2-3 pieces of fish into the batter to coat. Drain off any excess batter.
7. Place the battered pieces into the oil and shallow-fry for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a plate lined with paper towel. Keep warm. Repeat in three more batches, with remaining fish and batter, and reheat oil between batches. 

8. Serve fish immediately with lemon wedges, a dollop of tartare sauce and a side of slaw.

Note: When choosing an oil to use for frying there are a few things to consider. Some oils can stand much higher temperatures than others. You want to choose oil that has a high smoke point, is stable, and doesn’t react with oxygen when heated. It is important to choose oils that consist mostly of saturated fat and monounsaturated fats, because these are the most stable at high heat. Coconut oil is the best choice overall, closely followed by olive oil. These are both healthy choices and although they are not completely neutral in flavour they offer great crunch, colour and taste.

'Tis the season to stop!

                                                            
'Tis the season to stop!
It's been quite the year 2016, boxes are ticked with the second cookbook on the shelves and our final child finished school, but I'm ending it all just a little weary. It seems when you burn the candle at both ends for a whole year, you eventually run out of wax - I think I'm going to fall over the finish line at the end of this week and then proceed to lay horizontal for quite some time. I'm so thankful for what's been done and just as thankful to have the chance to stop. Time to rest a while, read that pile of books that have waited too long, write some words, take some pictures, swim in the ocean, catch fish and dream of new adventures.

The final leg of the book tour was delightful. Victoria was all rolling green hills, rural goodness and catching up with old and new friends. Three days together with my treasured friend Wendy, staying at a favourite cottage in Poowong East - Marge's Cottage - our base for our time there. Amidst our exploring of the region we discovered a little, one street town, named Loch and a new friend Sandra. Sandra and her husband Bob and their green kombi 'Olive' arrived in Loch two and half years ago and never left. Instead they opened a gorgeous little cafe, Olive at Loch (which is now stocking Our Delicious Adventure) and is well worth a visit if you're down that way. We also enjoyed a lazy afternoon of wine, cheese and laughter with farmer friend Tamsin Carvan at Tamsin's Table and on her recommendation later dined out at Trulli's Pizzeria in Meenyan, a delicious wood-fired pizza joint, which was another wonderful find.

Tasmania was just grand. Even as I descended into Launceston I looked out the window of the plane at the pristine coastline, green fields and majestic mountain ranges and mumbled to myself - "Tasmania I do adore you...and if your water was warmer to swim in, I'd stay much longer." 
We had two days in a quaint cottage in Deloraine, with a stunning rose garden and my dear friend Michelle Crawford for company. An afternoon baking, making, chatting, laughing, drinking Pinot Noir and eating Coal River Farm triple brie, as we prepared for the book launch event at The Black Hen the next day. We packed the car with baked goods, armfuls of freshly cut roses and gorgeous props Michelle had bought to create a sense of adventure, then we made our way to the shop. It was the perfect venue to gather, almost like sitting in the family room chatting with dear friends, as Michelle and I conversed on the favourite recipes and stories of Our Delicious Adventure. Our eager guests joined in the conversation and happily devoured the delectable morning tea provided. Mr G was more than delighted to hear that I sold lots of books and was coming home with several offers to borrow holiday shacks and fishing boats from the locals, next time we visit the apple isle. Michelle and I took an afternoon drive to the little town of Sheffield (the town of murals) to eat Chinese food at T's Chinese Restaurant - a humble location which is quickly becoming known as a paddock to plate food destination - it was worth the trip - particularly for the pot stickers, oh and that pork!

I'm hoping your year has been fulfilling and that your Christmas and New Year season will be both delicious and restful. Of all the things I've done and do, I've discovered this past year that I really enjoy writing, and particularly writing here. I am grateful for all of you that stop by to read my ramblings and share in my delicious adventures. I've never really imagined myself as a writer until now...I've always been the cook, the chef, the mother, the comedian even...so I'm stepping into the writer realm and taking courage from these words, which I also offer to those of you that share the desire to write...
"Write. Writing is what makes a writer, nothing more and nothing less." - Anne Rice -