strait island produce.
From the garden to Your Plate.
Gail Grace is one of the most entrepreneurial people on the Island. A 5th generation Flinders Islander, Gail never fails to come up with great business initiatives that are great for the community. Previously running the abattoir, she now works at the School and has a contract cleaning business. Growing fresh produce and supplying the Island with quality eggs was a niche opportunity Gail couldn’t resist being involved in. Her label Strait Produce and Eggs is certainly getting a reputation for great quality and our chefs love using her produce. The chickens that Gail loves because of their kind temperament is the Rhode Island Reds. They produce a quality egg and are beautiful and friendly in nature.
baked gail’s green Pie
Ingredients
1 large bunch of chard or silverbeet
2 brown onions
1 head of garlic
1 tbsp fennel seeds
1 tsp chilli flakes
500g ricotta
Zest of 1 lemon
Filo pastry
ButterSteaks
RE-HEAT INSTRUCTIONS
Cook rice as per packet instructions.
Preheat oven to 190 degrees.
Bake for 20-25 minutes or until the pastry is golden and crispy.
Serve with salad and rice.
MAKE AT HOME
Prep Time: 1 hour
Cook Time: 20 - 30 minutes
Serves: 6
(NOTE: Greens pie sold in larder serves 2)
Pairing Suggestions
Method
1 Bring a pot of water to a boil. Blanch chard or silverbeet stems for 5 minutes and leaves for 1 minute.
2 Finely chop the chard or silverbeet stems and roughly chop the leaves.
3 Finely dice onions and garlic.
4 In a medium saucepan, fry onions and garlic on medium heat until soft and starting to colour.
5 Add fennel seeds and chilli flakes with a good pinch of salt. Fry until fragrant.
6 Add leaves and stems to the pan and fry until all the moisture has been cooked out (approximately 10-15 minutes on medium-low heat).
7 Remove from heat and add the ricotta and lemon zest. Allow the mix to cool completely.
8 Preheat oven to 190 degrees.
9 Separate filo pastry layers. Lay out the first layer and brush with butter, then place the next sheet over and brush with butter. Repeat until you have 3-4 layers of pastry.
10 Grease your pie dish or other oven-proof dish and lay your filo pastry layers in, leaving the extra pastry over the edges.
11 Add filling on top of the pastry.
12 Fold and scrunch edges over the top to cover the greens filling.
13 Bake for 20-25 minutes or until the pastry is golden and crispy.
