Jon Hey’s Sticky tipsy tart
“This is my
mother in-law Jane’s recipe and has been a family favorite for generations.
I’ve added my own spin and included it in my dessert repertoire as it is the
perfect ending to any meal.”
Serves 6
A little
effort
Great value
Jon Hey’s Sticky
tipsy tart
Preparation: 20 minutes
Baking: 40 minutes
· Boiling water ½ cup
· Dates 125 g, pitted and chopped
· Bicarbonate of soda ½ t
· Butter 4 T
· Brown sugar 100g
· Large free-range egg 1, beaten
· Flour 140 g, sifted
· Baking powder ½ t
· Salt ¼ t
· Ground cinnamon ½ t
· Ginger ¼ t
· Nutmeg ¼ t
· Pecan nuts 50 g, chopped
· Orange 1, zested
· Custard or ice cream, for serving
For the
brandy sauce:
· Brown sugar 100 g
· Butter 2 t
· Cinnamon 1 stick
· Water ¼ cup
· Brandy ¼ cup
· Vanilla essence 1t
· Salt ¼ t
- Preheat the oven to 1800C. Place the boiling water and
dates in a saucepan and bring to a boil. Remove from the heat, add the
bicarbonate of soda and mix well. Allow to cool. - Cream the butter, sugar and egg until smooth. Add the flour, baking
powder, salt, cinnamon, ginger and nutmeg and fold into the butter
mixture. Add the soaked dates, nuts and orange zest and mix until well
combined. - Bake for 30 to 40 minutes, or until the middle springs back when
pushed down. - Pour the brandy sauce over the warm tart. Serve with custard or ice
cream. - To make the brandy sauce, heat the sugar, butter, cinnamon and
water in a saucepan until the sugar dissolves. Add the brandy, vanilla
essence and salt.
Wine: Nuy White
Muscadel 2008
Murielle Vegezzi’s ostrich
lasagna
“I find
that the ostrich mince brings a lighter taste to this dish and it’s more easily
digested at dinner time. It’s also a great advantage when we have family
visiting us from France as they find the ostrich meat a new experience.”
Murielle Vegezzi’s
ostrich lasagna
Serves
10
A little
effort
Great value
Preparation: 40 minutes
Cooking: 1 hour
· Flour 300g, plus extra for dusting
· Large free-range eggs 4
· Olive oil 3 T
· Medium-sized onion 1, chopped
· Garlic 6 cloves, crushed
· Ostrich mince 500 g
· Tomato paste 70 g
· Whole peeled tomatoes 2 x 400 g cans
· Thyme 3 sprigs
· Oregano 1 T
· Water 1 cup
· Brown sugar 1 T
· Fresh Italian parsley 30 g, roughly
chopped
· Sea salt and freshly ground black
pepper
· Parmesan 100 g, grated
For the
white sauce:
· Butter 125 g
· Flour 125 g
· Milk 2 cups, warmed
- Preheat oven to 1800C. Pour the flour onto a clean work
surface and make a well in its middle. Lightly beat the eggs and pour into
the centre of the well. Using a fork, combine
the flour into the egg until a dough forms. - Knead the dough for about 10 minutes, or until firm. Cover in clingfilm and chill for 15 minutes.
- Using a pasta machine on its third setting, roll the dough into
sheets. Dust regularly with flour to prevent it from sticking. - Dust with flour, place on a tray and cover with clingfilm.
- Heat the olive oil in a saucepan and sauté the onion and garlic
until soft. Add the ostrich and brown for a couple of minutes. - Add the tomato paste, whole tomatoes, thyme, oregano, water and
sugar and simmer over medium heat until the sauce starts to thicken, about
15 minutes. Stir through the parsley and season to taste. Set aside until
ready to assemble. - Cut the pasta sheets to fit the dish and boil in salted water until
al dente. - In an ovenproof dish, alternately layer the cooked pasta sheets,
mince and white sauce. End with a layer of white sauce and sprinkle with
grated Parmesan. Bake for 20 minutes, or until the cheese is melted and
bubbling - To make the white sauce, melt the butter in a saucepan. Add the
flour and stir to form a paste. Add the milk and whisk to prevent lumps
from forming. Cook over a high heat until thick.
Fat-conscious
Wine: Villiera
Merlot 2010