Month: January 2016

Tomato and caramelised onion Tarte Tatin

Tomato and caramelised onion Tarte Tatin

Traditionally made with apples as a gorgeous dessert, a Tarte Tatin combines fruit caramelised in butter and sugar with flaky pastry. Baked upside-down, the pastry goes beautifully crisp while the fruit softens and the juices create a delicious sauce with the caramel. This tomato version made […]

Zucchini, pea and mint fritters

Zucchini, pea and mint fritters

Zucchini (courgette) can be so underrated. While it can be a reasonably bland vegetable on its own, and it goes horribly soggy when its been plainly boiled, it really comes in to its own when matched with the strong flavours of mint, feta and garlic. These […]

Coconut Spiced Pork

Coconut Spiced Pork

Succulent pork sliced thinly, coated with the warm flavours of cumin and coriander, and then swirled with a creamy, tangy coconut and lime sauce… This recipe is one of those meals you’ll make again and again.

Coconut and lime is a classic combination, and together they really make this Thai-inspired pork dish zing. The pork is lightly spiced and coated with coconut that crisps up beautifully in the pan, and then lusciously coated with a creamy, tangy sauce. Served with rice and steamed seasonal vegetables this is a delightful meal in any season.

Coconut spiced porkYum

Coconut Spiced Pork

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 600g pork
    We prefer pork scotch. You can also use pork fillet. Its best just not to use any cut that is too tough, or too fatty.
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp black peppercorns
  • 1 cup shredded coconut
  • 2 tbsp cornflour
  • 165ml coconut cream
  • 70ml lime juice (about the juice of two limes)
  • zest of 1 lime
  • 2 tbsp fresh coriander, chopped
  • salt to taste
  • peanut oil for frying the pork
  • extra fresh coriander leaves to garnish
Instructions
  1. In a dry fry-pan toast the cumin and coriander seeds and peppercorns gently over a medium heat (see Tip). Once fragrant, transfer to a mortar and pestle and grind to a fine powder. Combine with the coconut and cornflour.
  2. Slice the pork into thin strips. Coat well with spice and coconut mix. You'll need to get your hands in there to press on the spices. Allow to sit for 15 minutes.
  3. Heat a wok or frypan over a medium-high heat and add the peanut oil. Fry the spice coated pork in batches until golden. Set aside.
  4. Give the wok or frypan a quick wipe with a paper towel to remove any residual oil (it doesn't need to be spotlessly clean, just not have big puddles of oil in it. Be careful because it will be very hot!). Pour in the coconut cream, lime zest and juice, and add salt to taste. Let it bubble for a minute. Return the pork to the pan with the chopped coriander leaves and stir to coat the pork with the sauce. This is not a particularly saucy dish but each piece of pork should get a nice coating of the coconut cream and lime juice.
  5. Serve immediately with rice and steamed vegetables.

 

Tip: You can use pre-ground spices instead of whole spices if you wish, but if you do its still important to very gently toast them before using. Toasting spices brings out their true flavour.

When toasting spices, place them in a dry frypan over a medium heat, stirring constantly until they are fragrant. This will make more sense once you’ve tried it – the fragrance is unmistakable. Spices, particularly pre-ground spices, can burn very quickly and become bitter so its vital you keep an eye on them. It should only take a few minutes. Once toasted, immediately tip the spices into a clean bowl to stop them cooking.

 

 

Citrus puddings

Citrus puddings

I just love these little citrus puddings. They’re the perfect dinner party dessert for me – fast to prepare in advance, a little bit indulgent and taste spectacular. Despite the fact they are made from basically nothing but cream and sugar, they are surprisingly light and don’t leave you […]

Welcome to The Fare Sage

Our philosophy is simple. Good produce, prepared well, eaten for pleasure. Food is a passion. We whole-heartedly believe in using fresh, seasonal produce, and organic, free range meats and poultry whenever possible.  Free range eggs are a must.  When time and situation permit, there is nothing like […]

Salsa Verde

Salsa Verde

I love my garden. Actually I love the idea of my garden more than the art of gardening. All that weeding, pruning, waiting for things to grow… Herbs are the ideal solution. For the most part they’re easy-care, low maintenance plants able to be used immediately, and they bring so much flavour and freshness to cooking. Plus you can grow a herb garden practically anywhere so space is not an issue. And a herb garden is a really pretty alternative to flowers.

Herb Garden

We like to grow the herbs we use a lot in our cooking. Rosemary is my all time favourite with its woody, earthy scent. At the moment we also have basil, parsley, mint, vietnamese mint, dill, oregano, chives, garlic chives, tarragon and sage growing and not a meal goes by without one, or several, of these little beauties being added.

Salsa verde is the perfect sauce for herb lovers. Masses of vibrant green herbs mixed into a zingy sauce that really brings a dish to life. This versatile sauce pairs well with your favourite steak or lamb, is delicious over boiled new season potatoes and lifts pan-fried fish to a whole new level. Left over salsa verde can also be combined with mayonnaise for a cheats tartare sauce.

You can tailor the balance of herbs to what flavours you like or the meal you are serving it with – with lamb make mint the predominant flavour, with fish, dill, with a steak, parsley.

Yum

Salsa Verde

Prep time: 

Total time: 

Serves: ¾ cup

Ingredients
  • 1 cup of fresh herbs, such as parsley, basil, mint, dill.
    Note: Don't use any woody herbs that are best cooked such as thyme, rosemary or oregano
  • 2 cloves of garlic
  • 1 tbsp dijon mustard
  • 4-5 cornichons
  • 2 anchovy fillets
  • 1 tbsp capers
  • juice of ½ a lemon
  • approx ⅓ cup oil
  • salt and freshly ground black pepper
Instructions
  1. Place the herbs, garlic, mustard, cornichons, anchovies, capers and lemon juice in a blender along with 4-5 tablespoons of the oil. Season.
  2. Blend for a few moments until the herbs are all finely chopped. Stir through more oil depending on how wet a sauce you wish to make. The oil may separate from the herbs on standing, but simply give it a stir before serving to bring it back together.
Notes
Note: you can either use a blender or chop the ingredients by hand for this sauce. A blender will make a finer sauce with a more cohesive flavour, but hand chopping allows you to control the texture - a herb junkie may prefer a chunkier sauce where each individual element is still identifiable.

This sauce will keep well in the fridge for a few days.

Simple muffins

Simple muffins

When we were growing up, our mother owned a cafe. We all worked in the cafe at one time or another and I’m sure this is where I cemented my love of food. The cafe was famous in the neighbourhood for its muffins. The first job of […]

Summer fruit tart

Summer fruit tart

One of my favourite things about summer is the wonderful variety of fruit available in the stores at very reasonable prices. There is such an abundance of beautiful stone fruit lining the shelves its hard not to get inspired to create something delicious. Like this amazing […]

Bread salad

Bread salad

This year we have had a bumper crop of tomatoes and lebanese cucumbers growing in the garden.  As wonderful as this is, it can be challenging to come up with enough new and interesting dishes to keep up with the daily harvest.

Cucumbers

This simple but delicious bread salad is my take on the Middle Eastern Fattoush and makes good use of those excess veggies from the garden. We find it is a great addition to any summer meal.  If made at least an hour before serving the croutons soak up the dressing and some of the tomato juices and become quite addictive!

Croutons

Prep time: 

Cook time: 

Total time: 

Ingredients
  • 250g loaf bread - we prefer ciabatta but you can use whatever loaf you prefer
  • 1 tsp garlic powder
  • 1 tsp ground sumac
  • Oil
  • Sea salt and freshly ground black pepper
Instructions
  1. Preheat your oven to 180C. Cut the bread in to 1cm thick slices and then tear each slice into rough 1cm cubes. Lay them into a roasting pan and douse generously with oil. Sprinkle over the garlic powder, ground sumac, salt and pepper and toss to combine. Bake in the oven for approximately 15 minutes until crunchy and golden on the edges.
Notes
You'll need to keep an eye on the croutons in the oven as they can catch quite quickly. They will need to be quite dry and hard before removing them from the oven. Once out of the oven, tip them immediately into a bowl or dish to cool otherwise they keep toasting in the hot roasting pan and what you thought were perfect croutons can burn.

 
Bread Salad

Prep time: 

Total time: 

Ingredients
  • 1 cup croutons, made as above
  • 1 cup cherry tomatoes
  • 2 lebanese (short) cucumber
  • ½ cup feta cheese (optional)
  • Fresh mint, basil and parsley to taste
  • Olive oil, lemon juice, salt and pepper to dress
Instructions
  1. Slice about ¾ of the cherry tomatoes in half, leaving the rest whole.
  2. Slice the cucumbers into half centimetre slices.
  3. Cube the feta and mix all together in a bowl with the croutons.
  4. Roughly chop the herbs and sprinkle over. Add a splash of oil, squeeze of lemon and salt and pepper to taste and toss well to combine.
Notes
The flavours will improve with standing, so leave for about 15 minutes before checking your seasoning. Serve at room temperature.

Potato gratin

Potato gratin

Potato gratin is one of those dishes I always thought was just a little too fiddly for me to bother with too often.  It always took forever to get through slicing all the potatoes and I could never quite cut them thinly enough… That was until […]