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> Geoff Metcalf's Recipe Book |
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Hello……Welcome to my recipe book. The Granite Belt is brimming with wonderful produce which makes it very easy to find inspiration.
I trust you will enjoy this recipe and look forward to sharing many more, all inspired by the bounties found on the Granite Belt.
Leeks, although related to the onion, have a far sweeter and more refined flavour. They blend unobtrusively with other vegetables in a casserole or are delicious simply braised and served with a cream sauce. They contrast beautifully with salty or piquant flavours as with the olives in this recipe. Not quite pizza, not quite quiche, this savoury tart recipe is perfect for a spring lunch served with a fresh garden salad. The pastry is crisp yet robust and will transport well making it perfect picnic fare……Enjoy! .
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> Geoff Metcalf
Geoff is passionate about using fresh quality products in his dishes and was inspired to use local vine or tree ripened products in his range of relishes and preserves - New England Larder - on sale at the Stanthorpe Information Centre.
Born and raised on a farm in Gatton, west of Brisbane, food from the paddock to the plate was the norm. A small glimpse into Geoff’s past includes studies at Cordon Bleu in London in 1989 and then Italy where he studied with Giuliano Bugialli in Florence. On his return to Australia Geoff studied an advanced certificate in cakes, tortes, gateau and chocolate making at the College of Tourism and Hospitality in Brisbane and subsequently worked at the then fashionable 29 High Street as pastry chef. For more information on Geoff’s products and ventures go to…
COOKING CLASSES WITH GEOFF METCALF
234 Limberlost Rd, Glen Aplin
Ph: 07 4683 4183 Fax: 07 4683 4183
newenglandlarder@halenet.com.au
www.newenglandlarder.com.au
• Picnic • Geoff's Bistro Classics • Easy Asian • Italian Inspired
• Winter Warmers/Curries • Moroccan Essence
• Geoff's Favourite Cakes • Bar-B-Que
Every 3rd Sat each month, Feb-Nov. 10am-1.30pm
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> Olive Filling
2 large leeks, white part only, sliced
1 brown onion, sliced
2 cloves garlic, finely sliced
1 tbsp fresh thyme
2 eggs, lightly beaten
½ cup sour cream
150 g pitted green olives
150 g pitted black olives
1. Preheat a baking tray in a 200º c oven. Heat a frying pan over medium
heat and add some olive oil. Add leeks, onions, garlic and thyme and
sauté for approx 20 mins.
2. Remove from heat and allow to cool.
3. On a piece of glad bake, roll out pastry to form a 30cm circle.
Fold in edges to form a 1 cm raised border.
4. Spread over cooled leek and onion mix and scatter over the olives.
Whisk the eggs and sour cream together and pour over the flan.
5. Carefully slide the flan onto the preheated oven tray and bake for
25 – 30 mins.
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