The first event on the Slow Food Saddleback 2018 calendar on Sunday 11 February was an outstanding success with over $1200 being raised to support slow food initiatives in the local area.
A relaxed and convivial group of around 45 Slow Food members and friends shared a simple BBQ lunch (with a few gourmet touches) in Des and Celia’s front paddock. Thanks to Des’s hard work the paddock, already boasting a stunning view, had been transformed into a delightful picnic area complete with tables and chairs, classy dunnies and a half dozen individual fireplaces.
Although the fundraiser was organised as BYO food and drinks there was plenty of sharing of pre-mains, salads and sweets. In keeping with Slow Food philosophy much of the produce was either home grown or locally sourced.
A freshly-caught snapper made a delicious sashimi shared entree and Liz took her baked ricotta and goats cheese dish to a new level by making her own ricotta. See recipe below. Those with a sweet tooth were treated to a great selection of home-baked goodies.
Still, chops and sausages on the grill won the day and Fountain tomato sauce happily shared the table with more exotic home creations.
After a successful picnic last summer, this event was back by popular demand and is set to become an annual season opener.
LIZ’S BAKED RICOTTA
450g fresh ricotta
70g soft goats cheese or curd
20g finely grated parmesan
extra virgin olive oil
Drain ricotta overnight then blend in food processor with goats cheese and parmesan until smooth and creamy…if a little dry add some whey.
Spoon mixture into an oiled 11cm x 4.5cm springform tin and top with thyme leaves, lemon zest, a good pinch of chilli flakes and pour over some olive oil.
Place in a preheated oven at 180 degrees for about 20 minutes, checking after 10 minutes. Remove when golden on top. Cheese will have risen but will collapse a little when removed from oven. Whilst still hot top with a little lemon juice and olive oil. Leave to cool in tin. Serve with oven-roasted tiny tomatoes scattered over the top.
Recipe can be doubled and baked in a 17cm x 7cm springform tin.