Home' Scoop : Scoop 52 Winter 2010 Contents 180 scoop WINTER 2010
West Australian rabbit producer Baldivis Rabbits
is leading the charge to get more rabbits into more
WA pots. Gerrit and Francien van der Sluys have
been farming rabbits for the last 19 years and set
up an abattoir nine years ago. Francien extols the
virtues of rabbit meat, which is high in protein and
low in fat and cholesterol. She says farmed rabbit
does not have the strong gamey taste of wild rabbit
and can be used in most recipes where chicken is
called for. And don t just think rabbit pie and
casseroles (as delicious as they are), Francien
recommends lightly marinating the meat, before
tossing it on to the barbecue. Look out for Baldivis
Rabbits at butchers and restaurants as well as some
IGA stores. You can also buy fresh rabbit direct
from the producer. Call (08) 9524 1636.
THE GOOD FOLK at No 44 King Street have part-
nered-up with long-time Murchison pastoralist Keros
Keynes and his brother Greg to go into the goat
business. On a picturesque farm at the highest point
in the Chapman Valley, near Geraldton -- so the goats
love it -- they are producing the premium Chapman
Valley Goat -- which is available in cabrito, capretto
and chevron -- as well as Murchison Rangeland Goat.
Breeding from goats bought from local stations and
especially sourced boer goats, they are exporting
meat and also supply Perth's best restaurants and
butchers. You can get goat mince, boned and rolled
goat's leg or whole goat as well as a fabulous chorizo.
If you want to sample the meat, try the array of fantas-
tic curries they have been serving up at 44 King Street
in the city or order some yourself at perthonlinegour-
met.com or by calling 1300 885 078 .
Jazz it up
Look out for the new Jazz apple which
should be hitting the greengrocers right
about now. A cross between old favourites
Braeburn and Royal Gala, Jazz is a smallish
apple with a sweet, tangy taste and crisp
texture. With a bright pink-red blush over
a light green background and dense cream
flesh it is also one fine-looking piece of fruit.
Developed by Montague Fresh over eight
years, it is being grown in orchards all over
Australia, including in Manjimup.
PLAY THE GOAT
The perfect sweet pie pastry
180 grams of butter
1/1/2 cups of plain flour
1/3 cup cornflour
1/3 cup custard powder
1/3 cup sugar
½ cup chilled water
1 egg yolk
Sift flours and rub in butter until the mixture re-
sembles fine bread crumbs. Add the sugar and
combine. Add the egg yolk and the water and
mix to form a firm but workable dough. You
may need a little more water. Wrap it in plastic
film and refrigerate for about 30 minutes. When
it's time, roll it out between two sheets of
plastic wrap. If you have made too much, just
freeze the pastry until you next need it. Perfect!
~ Marina Fiore
New produce to inspire you to
greatness in the kitchen this winter.
QUINCE The unique and almost overwhelming
fragrance of the quince will delight your taste-
buds this winter. Quince is a relative of the apple
and pear and is best eaten when the skin turns a
golden-yellow colour. Not to be eaten raw, they are
usually baked, stewed or poached. When cooked
they turn crimson and create a delicious flavour.
Quince makes for delicious jams, sauces, jellies and
pie fillings and of course, no cheese board would
be complete without a little quince paste.
JERUSALEM ARTICHOKES (Sunchokes)
Everything about the name is misleading, Jerusa-
lem artichokes are not from Jerusalem nor do they
belong to the artichoke family. They are actually
related to the sunflower. They can be eaten raw
or cooked and contain copious amounts of iron.
When fresh they appear plump and healthy and
look similar to ginger. Avoid Jerusalem artichokes
with a greenish tinge, those that are sprouting or
shrivelled. Tubers should be scrubbed, not peeled,
and can be boiled or baked. Sunchokes are great
baked or gently fried and tossed into a salad. They
also make for great soups.
KOHLRABI (German Turnip)
Kohlrabi have been cultivated for thousands
of years but are still not widely used in much
Australian cooking. Pick one up next time you see
them in the greengrocer to sample their sweet-
tasting flesh. A member of the cabbage family,
kohlrabi can be used in the same way as potato
and carrot. The taste and texture of kohlrabi is
similar to that of a broccoli stem, only milder
and sweeter. Kohlrabi can be eaten raw as well as
cooked, but its raw flavour is an acquired taste. Try
kohlrabi in roasts, salads and curries.
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