Apple and Rhubarb Strudel
50G unsalted butter plus extra for brushing
100g fresh breadcrumbs
800g apples peeled, cored and thinly sliced
350g rhubarb thinly sliced
½ teaspoon ground cinnamon
Icing sugar for dusting
For pastry combine flour, egg and oil with 60ml lukewarm water and a pinch of salt in the bowl of an electric mixer fitted with a dough hook. Knead on low speed until dough comes together, then remove and place in a clean, lightly oiled bowl, cover and rest for 1-2hours in a warm spot.
Heat butter in a large frying pan over medium heat until foaming, then add breadcrumbs and stir until golden. Tip toasted breadcrumbs into a large bowl and add apples, rhubarb, sugar and cinnamon and mix well.
Preheat oven to 190deg C and line a large baking tray with baking paper. Lightly dust bench with flour and roll out dough until it is as thin as possible and measures approx 60cm x 40cm. Gently slide pastry onto a clean lightly floured tea towel. Spoon apple and rhubarb filling in a strip along the centre of the pastry, leaving about 5cm space at each end. Fold ends over and then, using the tea towel to help, roll pastry tightly to enclose filling
Place strudel on prepared baking tray brush with melted butter and bake for 35-40mins or until golden brown. Dust strudel with icing sugar and serve slices with custard. Don’t worry if it splits!
This fed 8 people
16 whole garfish- scaled and gutted
60ml olive oil
1kg brown onions thinly sliced
8 cloves of garlic – peeled and thinly sliced
2 tbspn thyme leaves
120ml red wine vinegar
1 tbspn currants
1 raddichio finely shredded
2 tbsp pine nuts – toasted
Heat olive oil in a large frying pan, add onion, garlic and thyme with a pinch of salt and gently sauté over low heat until caramelised, about 10-15 mins. Add vinegar and currants and simmer until vinegar is reduced. Stir through pine nuts and raddichio – check seasoning and allow to cool.
Season inside garfish and fill with some caramelised onion stuffing. Enclose fish and tie with kitchen twine to enclose.
Preheat frying pan or chargill on high heat. Brush outside of fish with olive oil then grill 4 – 5 mins each side or until just cooked through. Serve immediately.
Just come back from a fantastic experience ( thank you to AEG) which was the total immersive experience of the Agrarian Kitchen in Tasmania. I will start posting recipes and pictures shortly. Here is sneak peak of the kitchen