Thank you for visiting the String & Salt Pavilion at Farm World 2023.
We would like to thank our wonderful presenters and encourage you to support their businesses too
Trevor Perkins - Hogget Kitchen
Dominic Britten - Gippsland Wild Foods
Jessi Young - A Seasoned Garden & Green Hills Farm
Jodie Odrowaz - Tibi Bakes
Dave Cann - CLEAVER Salumi Cabinets
Micheal Demagistris - Tarra Queenscliff
Peter Booth - Author: A Charcuterie Diary; Squeal; and Feathered
We are lucky to share some of the recipes presented on stage with you too. Please enjoy cooking them at home.
Bread and Butter pickle (cucumber or zucchini)
By Jessi Young, A Seasoned Gardener
Makes approx. 3 pasta sauce jars.
Ingredients
350ml Apple cider vinegar
350ml Water
200g Brown sugar
35g Table salt
3 x Bay leaves (fresh or dried)
6 x Garlic cloves
¼ tsp Turmeric powder
½ tsp Yellow Mustard seeds
½ tsp Black peppercorns
3-5 cucumbers or zucchinis
Method
In a medium saucepan add all the ingredients in together.
Stir before adding to the heat.
Bring to a simmer, test that the sugar and salt has dissolved.
Place your sliced cucumber into the sterilised jars, careful not to over pack.
Pour pickle mix into the jar until approx. 1cm from the top. Make sure you get some
of the cloves and a bay leave in each jar. Seal with the lid and place the jars back in
simmering water for 5 mins.
Place aside on a tea towel to cool.
Salt and Pepper Caramel
By Jessi Young, A Seasoned Gardener
Ingredients
2 cups castor sugar
1/4 cup Water
100g Cold unsalted butter
1 cup cream (room temp)
Fleur de sel or pink flaked salt
Black Kampot pepper, grated fine.
Method
Place 2 cups of sugar into a saucepan, just slightly cover with cold water.
Have some cold water and a pastry brush ready.
Put saucepan on medium heat and bring to a simmer. When bubbles start to appear
around the outside of the saucepan, dip your pastry brush in cold water and brush
around the outside to keep the sugar from burning; only do this step a few times.
Once the sugar has reached the desired caramel colour (150C), take off the heat and
add in cold butter- immediately whisk until butter has dissolved. It will bubble and
steam a lot, don’t be afraid just keep whisking.
Then add in the cream, again whisking until dissolved and smooth.
Add a few pinches of salt and some pepper, pour into a jar and leave aside to cool.
Lemon Verbena (Aloysia Citrodora) Simple Syrup
By Jessi Young, A Seasoned Gardener
200g Castor Sugar
200g Water
4g Lemon verbena (can be picked or left on stem)
Method:
Bring water to a gentle boil over medium heat. Add the verbena and remove from
the heat. Steep for approx. 5-7 minutes
Strain the verbena from the water. Add the sugar and place back on the heat to boil.
Remove from heat once sugar has dissolved and allow to cool.
Pour into a jar for later use.
Note: Uses can include cocktails, add to poaching liquid, sweeten your tea, drizzle over almond cake, add to you berry coulis or jams, cordial plus more. You can swap out the verbena for any garden herb or tea leaves.
CALABRESE SALAMI
By Dave Cann, CLEAVER Salumi Cabinets
INGREDIENTS (per kilogram of meat)
80% lean pork
20% pork fat (1/3 hand cut)
30g fine sea salt (or 27.5g fine sea salt and 2.5g curing salt #2)
7g sweet paprika
5g dovme biber
1.5g fennel seed
1g cinnamon ground
0.75g peppercorn, crushed
30mL red wine, optional
Salami Casings (Hog or collagen)
METHOD
Grind the pork and fat together, using a medium blade. Add hand cut fat to ground meat.
On a large table combine meat with salt, spices, sugar and cultures and wine and massage/knead until meat becomes sticky.
Fry a little of the mixture to test for spices and seasoning. It should taste a little salty - this is critical for the curing process.
Using sausage filler , pipe meat into casings.
Apply compression/salami netting
Air dry the salami at in your CLEAVER at 10°C to 12°C and 76% to 82% humidity until you achieve 30% to 40% weight loss.
SALAMI VENISON
Using the method above
70% lean vension
10% lean pork shoulder
20% pork back fat
30g/kg fine sea salt (or 27.5g fine sea salt and 2.5g curing salt #2 per kg)
2.5g kampot red pepper, cracked
3.5g coriander seeds, crushed
1.75g juniper berries, crushed
1g mace, ground
VENISON Bresaola
By Dave Cann, CLEAVER Salumi Cabinets
INGREDIENTS
Venison - shoulder, backstrap, rump
Flossy or Coarse seal salt
Collagen paper
Elastic butchers netting
Red or white wine
Spices (any combination from and including):
Cracked black pepper
Cracked white pepper
Chilli flakes
Bay leaves
Coriander
Pepperberry
Juniper berries
Cinnamon
Quandong
METHOD
Trim meat into uniform pieces, carefully removing any of the trim, sliver skin and excessive fat.
Place the meat in a noncorrosive container (salt box) then rub salt and sugar in, massage and marinate.
Cure meat in salt box one day per kilogram of meat. Massage in the salt a few times during curing.
Wash off the salt, then pat dry with paper towel.
Wash with red or white wine and roll in chosen spice combination.
Roll firmly in the collagen paper and ensure you cover all the meat, then double net with the elastic netting to get a nice tight product.
Hang the bresaola in your CLEAVER Salumi Cabinet at 10°C to 12°C and 78% to 80% humidity until the meat has lost 30% weight
You should be able to feel the progress of the meat firming over time. Once you are happy that the bresaola is very firm remove netting and paper, I use a wire brush to remove any excess spices.Slice paper thin enjoy!