SAVOURY RELISH, HAMPDEN BRIDGE HAM AND MILAWA CHEDDAR MUFFINS:
- 375g of Whispering Pines Organic Wholemeal flour
- 2 1/2 tsp of baking powder
- 140g of Long Track Pantry red onion relish, plus extra to serve.
- 300g of shredded Hampden Bridge Ham or Double Smoked Ham
- 1 cup of baby spinach leaves
- 1/4 cup of chives, chopped
- 180g of grated Milawa Cheddar
- 125ml of Wollundry Grove Extra Virgin Olive Oil
- 250ml of Riverina Fresh Milk
- 2 Holbrook Eggs
- Sea salt and cracked black pepper
- Preheat oven to 180ºC. Place flour, baking powder, relish, ham, spinach, chives, cheddar, oil, milk, eggs, salt and pepper in a large bowl and mix until just combined.
- Divide the mixture between 12 x 125ml slightly greased muffin tins lined with paper, and cook for 25 minutes or until cooked when tested with a skewer.
Turn out onto a wire rack to cool slightly. Serve with the extra relish.
KNIGHTS OWN ONION JAM, COMTE AND MILAWA CHEDDAR TARTS:
- 180g cold unsalted butter
- 240g Whispering Pines Organic Wholemeal flour
- Pinch of salt
- 65g water
- 2 Holbrook egg yolks
- 4 Holbrook eggs
- 300ml thickened cream
- 200g creme fraiche
- 115g comte gruyere, finely grated
- 115g Milawa Cheddar, finely grated
- 115g parmesan, finely grated
- pinch of salt and cayenne pepper
- 1x Jar of Knights Own Onion Jam
- To make the tart dough, dice cold butter into small pieces and return the butter to the fridge as you weigh the other ingredients.
- In a food processor, pulse the cold butter, flour and salt few times to form a coarse crumb. With the engine running, quickly add the water and turn off the machine. Tip the dough onto a clean bench and knead gently to bring the dough together. It is important not to overwork the dough.
- Wrap the formed dough in cling film and place in the fridge to rest for at least an hour. (This step can be done a day ahead.)
- Prepare a round 24cm x 2.5cm deep tart tin by brushing the tin with a little melted butter.
- To make the tart case, dust the bench with a little flour and roll out the dough about three millimetres thick, large enough for the edges to overhang the tart tin. Carefully lay the dough into the tart tin and press into the corners, leaving any excess dough hanging over the edges. Pierce the base of the tart a few times with a fork and return the tart case to the fridge to rest for an hour.
- To bake the tart, preheat the oven to 170C. Line the tart with baking paper and fill the tart with rice or rock salt. Bake the tart for 30 minutes, carefully remove the rice or rock salt and baking paper and return the tart to the oven for another 10-15 minutes, or until golden. If the pastry still feels a little moist, return the tart to the oven once more and cook for five more minutes. Remove the tart case from the oven and trim the overhanging pastry edges with a serrated knife.
- Reduce the oven to 140C.
- Whisk together the egg yolks, eggs, cream, onion jam and creme fraiche in large mixing bowl. Fold the cheese into the egg mix and set aside. Place the cooked tart shell in the oven on a baking tray. Pour the tart filling into the cooked tart shell (this will help to avoid spills) and bake for 20 minutes, then turn down the temperature to 120C and cook for another 30 minutes or until the tart is cooked. The best way to check the filling has set is to tap the tray gently. The filling should wobble as one.