All posts tagged Pies

NEW: Keep your eyes on the pies

Sometimes it feels a little tough to get out of bed on a cold winter’s morning and head to Market. But we can assure you, it’s well worth it. Not only will you be met with an abundance of fresh, local and regional produce when you arrive, but we can warm you up with delicious, fresh and hot baked pies too.

Keep your eyes on the hot pies and grab one from one of several Market pie makers including Gum Tree Pies. These makers of handmade gourmet meat pies and sausage rolls offer piping hot pies in many varieties including Steak and Red Wine, Lamb and Mint Jelly, and Thai Green Curry pie.

And the pie warmers are always well and truly stacked over at Some Bakers . Crowd favourites on cool mornings include their Chicken and Leak pie, Steak and Pepper pie and Beef and Thyme sausage rolls.

The pies just keep coming at nearby Uncle Juan’s Bake House where locally made pies and sausage rolls sit dressed in their handmade light crispy pastry. Try the Black Angus pie, Slow Cooked Lamb pie, the Dahl and Rice Pie, and the Pork and Fennel sausage roll. These babies are bound to warm you up as you wander the Market, and we can assure you you’ll leave more than satispied!

Cranberry & Apple Fruit Mince Pies

Cranberry & apple fruit mince pies

Recipe by Ivonne Nathan of forchefs

Ingredients:
Fruit mince
• 115g craisins (dried cranberries)
• 50g dried apple, finely chopped
• 40g (1/4 cup) dried cherries
• 75g (1/2 cup) dried pineapple, finely chopped
• 170g (1 cup) sultanas
• 200g brown sugar
• 2 tbsp brandy
• Zest 1 orange
• 80ml fresh orange juice
• 1 apple grated
• 1 tsp mixed spice

Pastry
• 300g plain flour
• 70g caster sugar
• 175g chilled chopped butter
• Pinch salt
• 1 free range egg, lightly whisked
• Milk for brushing

Method:
– Stir the craisins, dried apple, cherries, pineapple, sultanas, brown sugar, brandy, orange rind and orange juice in a saucepan over low heat for 5 minutes or until sugar dissolves.

– Stir in the grated apple and mixed spice.

– Set aside to cool completely.

– Rub butter into flour, caster sugar, salt mixture resembles breadcrumbs.

– Add egg and bring dough together.

– Turn onto a clean work surface.

– Shape into a disc.

– Cover with plastic wrap and place in fridge for 20 minutes to rest.

– Preheat oven to 180°C.

– Roll out pastry onto a lightly floured surface until 5mm thick

– Use a round pastry cutter to cut discs from the pastry and line moulds

– Divide the fruit mince among the cases

– Use brush edges with milk and top with either a disc or a star. Brush with milk making sure there is a hole for steam to escape

– Bake for 20 min until golden

 

Ivonne Nathan

Forchefs Trainer 

 M 0448 975 478  E ivonnenathan@rgt.com.au              www.rgt.com.au

New stallholders join us at the Market – June 2013

This month we would like to warmly welcome two new stallholders – ZV Bakery and Pialligo Farm Smokehouse

 ZV Bakery owner, Ben Hoitink, may have just started at the market, but he’s been in the baking industry for over 30 years. Having formerly owned Yarralumla Bakery with his brother, Ben is a qualified pastry chef by trade who wanted a lifestyle change, and so ZV was born. Ben has established his new business with a range of bagels in several varieties, family quiches and pies, sausage rolls and seasonal bakery goods for Christmas and Easter. Baking everything on his commercial premises in Scullin, the goods are brought fresh to the market every week and with winter upon us, his family pies and quiches make a wonderful hearty meal. Varieties include chunky beef, red wine and mushroom pie and his mixed grill pie with sausage, caramelised onion and bacon.  Delicious quiches are available with salmon and dill, roast potato and pumpkin and spinach and pine nut varieties. Yum!

Pialligo Farm Smokehouse is also new to the market.  Hailing from the Pialligo Estate winery site, just to the south east of the Canberra City Centre, owners Charlie and Peter have been busy creating a new range of smoked products from their boutique traditional kiln smokehouse which has been in operation for the past six months. Together they have around 10-15 years experience in smoking meats and seafood. We first welcomed them at the market on 8 June and they’re already proving popular with smoked products including salmon, trout, eel, duck, chicken and bacon. Come talk to Charlie and Peter, find out about the products and why they are also the proud winners of three medals and the Champions trophy for their smoked salmon at the 2013 Sydney Royal Fine Food Show.