Barossa Cream Recipes

MAGGIE BEER'S SOUR CREAM SHORTCRUST PASTRY

Maggie Beer's Sour Cream Shortcrust Pastry image

Maggie is an Australian celebrity cook living in the Barossa Valley. She believes in simple food with great flavour and is a passionate cook.

Provided by Missy Wombat

Categories Dessert

Time 50m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 3

Ingredients

250 g flour
200 g unsalted butter, very cold
125 ml sour cream

Steps:

Chop the cold butter and put it in a food processor bowl with the flour. Pulse this mixture until the butter resembles chunks the size of olives.
Add the sour cream and pulse again until 'just' incorporated. The mixture does not have to be perfectly smooth and uniform.
Turn onto a well-floured, cool surface and roll the dough into a rectangle. cover and leave to rest in the fridge for 20 minutes.
Roll into the desired shape.
Rest again in the fridge.
Bake.

Nutrition Facts : Calories 642.2, Fat 46.7, SaturatedFat 29.2, Cholesterol 119, Sodium 20.7, Carbohydrate 48.8, Fiber 1.7, Sugar 0.2, Protein 7.7

BAROSSAN ROTE GRUTZE (RED GRAPE SAGO PUDDING)

Barossan Rote Grutze (Red Grape Sago Pudding) image

(rota-gritz-ah) This is the stuff kids in the the Barossa Valley, in Australia, grow up on. The Silesian migrants brought the recipe when they settled the Valley however it was made with berries in their homeland. Usually served as dessert with cream, it can be eaten as breakfast during festivals. Preferred grapes are Shiraz or Mataro (Mouvedre). Please note: start with fresh grapes not juice - I had to do the recipe this way for Zaar. Hard to give exact measurements as depends on juiciness of grapes. (Australian tablespoon = 20mL)

Provided by auntchelle

Categories Breakfast

Time 1h15m

Yield 1 bowl

Number Of Ingredients 2

Ingredients

550 ml fresh red grape juice (extraction methods below)
2 tablespoons sago

Steps:

Extraction of juice from grapes: either use the finest setting on a food mill or puree the grapes in a food processor and strain the juice through a sieve, pushing down on the solids to extract as much juice as you can.
Measure the juice into a non-reactive saucepan and bring it gently to a simmer. For every 550 mL of juice, gradually stir in 2 tablespoons sago. Simmer gently, stirring occasionally, until sago is clear and pearl-like. Watch as it can stick easily. This should take 45-50 minutes.
Pour the rote grutze into a serving dish and allow it to cool. Chill, allowing it to set slightly.
Serve with beautiful rich, runny cream.

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