8623 New England Highway
Hampton, QLD, 4352
Australia

(07) 46979066

The annual Hampton Festival is a celebration of local produce, gourmet industries and the Hampton district's creative culture.

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Recipes

HOMEMADE RICOTTA WITH PAN ROASTED FIGS IN LAVENDER HONEY - hayden quinn

Traditionally a bi-product from the left over whey from cheese making, this is a quick and easy way to produce good homemade ricotta from good quality milk. The quality and flavor of your ricotta is reflective to your milk.

 MAKES: 500g approx ricotta      SERVES: 4      PREPARATION: 10 MINS      COOKING: 10 MINS + standing & draining

 Ingredients:

4Lt organic whole milk (full cream) (we need to stick with cow’s milk, couldn’t get sheep’s milk to test to see if qty’s worked etc)

160ml (2/3 cup) lemon juice

1 tbs sea salt flakes

4-6 large figs, halved lengthwise

Lavender honey, to drizzle + extra to serve

80g slightly salted butter, roughly chopped

50g roasted walnuts, roughly chopped

125g raspberries

1 block (70% cocoa) dark chocolate, to grate

Ground cinnamon, to serve

 1. Place milk in a large saucepan and heat until it reaches 85’C. Gently stir in lemon juice and salt. Remove pan from heat and stand on a wire rack for 25 minutes to allow the curds to develop and rise to the top of the pan.

 2. Line a large colander with muslin cloth or clean blue chux cloth; make sure you leave a overhang. Using a large slotted spoon transfer the curds to drain in the muslin cloth for 35 minutes or until you have the desired consistency. The longer you leave it the drier and firmer it will become. Transfer to an airtight container and refrigerate until cold.

3. Meanwhile, place figs cut side up, on a tray and drizzle liberally with lavender honey. Heat a large non-stick frying pan over medium high heat. Add butter and cook, swirling pan, until it begins to foam; add figs to pan, cut side down. Cook figs swirling pan for 2-3 minutes or until they begin to caramelize and soften. Transfer figs to a plate and stand cut side up until ready to serve.

 4. To serve, spoon desired amount of ricotta among plates and top with caramelized figs. Scatter over walnuts and raspberries and grate over chocolate. Drizzle with extra lavender honey and sprinkle with ground cinnamon, to serve.

 RECIPE NOTES & TIPS:

* Ricotta will keep for up to 3-5 days in a airtight container in the fridge.

* If you like to speed up your draining of your ricotta, place a heavy weight on top whilst draining. This will ensure your mixture will be dry. Dry ricotta is perfect for baking and in lasagnas. 

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CROQUE MONSIEUR - hayden quinn

This is so front-of-mind for me due to my recent visit to France. This was such a quick and easy but yet tasteful everyday breakfast. Traditionally served on brioche like bread, this is my modern version with a few sneaky twists, using Hampton’s finest produce.

 SERVES: 2            PREPARATION: 15 MINS       COOKING: 20 MINS

 Ingredients:

35g cultured butter, plus extra room temperature, to spread

1 heaped tablespoon whole meal plain flour

125ml (½ cup) sheep’s milk or goat’s milk

1 tsp Dijon mustard, plus extra to spread

½ hot English mustard

60g Gruyere cheese, grated

60g Swiss cheese, grated

4 thick slices, sourdough bread  

6 slices pancetta or prosciutto

Smoked paprika, to sprinkle

 1. To make the cheese sauce, heat 35g butter in a small saucepan over low heat; sir in the flour. Cook, stirring, for 1-2 minutes or until butter and flour mixture is lightly golden and has come together. Gradually stir in the milk and mustards; continue to cook for 3-4 minutes or until mixture begins to thicken. Stir in half of the Gruyere and half of the Swiss cheese; cook stirring for a further 30 seconds to 1 minute or until cheese has melted; season to taste. Transfer to a small heatproof bowl, refrigerate and cool completely.

 2. To assemble the croque monsieur, spread both sides of the bread liberally with butter and place two pieces as the base of your sandwich on a chopping board. Spread the base with Dijon mustard and top with a layer of cheese then the pancetta; place remaining 2 slices of bread on top of each base. Evenly spread the top of each croque monsieur with cheese sauce, scatter with remaining cheeses and sprinkle with smoked paprika.

 3. Preheat oven to 200’C fan-forced. Heat a non-stick ovenproof large frying pan over medium-high heat for 2-3 minutes or until hot. Turn off heat add croque monsieur cheese side up and cook in oven for 8-10 minutes or until cheese is golden and melted.

 4. To serve, remove croque monsieur from pan, cut each in half and place on serving plates. Eat immediately.

 RECIPE NOTES & TIPS:

* If cheese mixture begins to stick when stirring through cheese, remove pan from heat and continue to stir cheese until melted and combined.

* If cheese mixture becomes lumpy, use a electric stick mixer to process until smooth.

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KALE CHIPS WITH SPICED SALT - hayden quinn

Most people think of kale as a new super food served as an alternative for lettuce in a salad. I like to think of it as a versatile vegetable that can be the perfect light accompaniment to a beefy steak or even as a healthy snack.

 SERVES: 4        PREPARATION: 15 MINS        COOKING: 10 MINS

 Ingredients:

1 bunch kale, leaves separated, trimmed

Olive oil, to coat

 Spiced Salt -

1 tsp ground lemon myrtle

1 tsp ground coriander

1 tsp ground cumin

½ tsp sweet paprika

2 tbs sea salt flakes

1 lemon, zested finely on a micro plane

2 tsp finely chopped curly parsley

 1. To make the spiced salt, heat a small frying pan over medium heat. Add lemon myrtle, coriander, cumin and paprika; cook stirring for 1-2 minutes or until spices are lightly toasted and fragrant. Transfer to a small heatproof bowl, stir in salt, lemon zest and parsley. Set aside until cooled completely.

 2. Preheat oven to 200’C fan-forced and line 2 large oven trays with baking paper. Cut away the light leaves from the thick stems of your kale; discard stems. Place kale leaves in a large bowl, drizzle with olive oil and toss well to combine. Divide leaves evenly over trays making sure you only have one single layer on each tray and not over lapping too much. Bake for 4 minutes, turn trays and swap trays from top to bottom; cook for a further 4 minutes or until kale is crisp. If you have remaining kale leaves then continue with the same process. Transfer cooked kale chips to a large serving platter and scatter with spiced salt. Serve immediately.

 RECIPE NOTES & TIPS:

* Use a combination of your favorite spices and soft herbs to added to the spiced salt.

* Serve kale chips as an accompaniment to soup in the cold wintery months ahead.

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 JAPANESE TSUKEMONO CABBAGE- hayden quinn

Tsukemono (pronounced “Tskeh-monoh) means pickled things in Japanese. Encompassing all things I love in Japanese cooking, flavor, texture and aesthetics; this is my version of the perfect accompaniment for my whole barbecued fish.

 MAKES: 1Lt approx          PREPARATION: 15 MINS + salting        COOKING: 15 MINS+ infusing

 Ingredients:

250g shredded red cabbage,

250g shredded green cabbage

140g fine cooking salt

680ml (2 cups) rice wine vinegar

385g (1¾ cups) caster sugar

5 black peppercorns

2 star anise

2cm piece ginger, thinly sliced

2 small chilies (optional), pricked with holes

 1. To salt the cabbage, place both the shredded cabbage in a colander over a large bowl. Scatter salt and toss well to combine; stand for 2-3 hours.

 2. To make the pickling mixture, place vinegar, sugar, peppercorns, star anise, ginger and chilies in a medium saucepan over high heat. Bring to the boil and simmer until reduced by one-third. Remove pickling mixture from heat and stand for 30 minutes to infuse.

 3. Meanwhile, rinse and drain cabbage under cold running tap water. Squeeze excess moisture and dry well with a clean tea towel.

 4. Place the cabbage in a large bowl and pour over pickling mixture; stir to combine. If time permits refrigerate overnight before using or alternatively refrigerate until cooled completely. Serve cold as a condiment with seafood and meat.

 RECIPE NOTES & TIPS:

* Use this pickling mixture to pickle your favorite vegetables such as carrot, daikon radish, cucumber and mushrooms.

* The longer you leave your tsukemono the more the flavors will develop. Store in an airtight container for up to 1 month refrigerated.