We Love Local Flavor (Part 3) - Jon Hey's Sticky tipsy tart, Murielle Vegezzi's ostrich lasagna

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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

Description: Description: Jon Hey’s Sticky tipsy tart

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

  1. 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.
  2. 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.
  3. Bake for 30 to 40 minutes, or until the middle springs back when pushed down.
  4. Pour the brandy sauce over the warm tart. Serve with custard or ice cream.
  5. 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.”

Description: Description: Murielle Vegezzi’s ostrich lasagna

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

  1. 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.
  2. Knead the dough for about 10 minutes, or until firm. Cover in clingfilm and chill for 15 minutes.
  3. Using a pasta machine on its third setting, roll the dough into sheets. Dust regularly with flour to prevent it from sticking.
  4. Dust with flour, place on a tray and cover with clingfilm.
  5. 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.
  6. 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.
  7. Cut the pasta sheets to fit the dish and boil in salted water until al dente.
  8. 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
  9. 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.


Wine: Villiera Merlot 2010

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