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We hope you'll enjoy these recipes from the Native Garden Café. If you have visited us recently and would like the recipe for the dish you ordered, feel free to contact us and we'll see if our chef will share his secrets!
Pumpkin, Spinach and Feta Fettucine
250gm fresh pasta fettucine
275gm pumpkin, diced 300ml chicken or vegetable stock Half an onion, diced 1 clove garlic, crushed 150gm feta, crumbled 100gm lightly toasted pinenuts 150gm fresh spinach, chopped 1 small sprig of sage 2 tbsp olive oil 2 small knobs of butter Place the onion and garlic in a preheated pan with one tablespoon of the oil, and cook on a gentle heat until translucent. Add the the pumpkin and sauté until tender. Remove from heat and process in a blender with the sage, half the feta and the stock. Season and set aside. Wipe the pan clean and return it to the heat with the remaining oil and half the butter. Sauté the spinach lightly until wilted, then remove from the heat and season. Bring a medium sized pot of salted water to the boil. Add the pasta and cook for 2-3 minutes until tender, then strain. Place the pasta in a bowl and add the remaining butter and stir in. Stir through as much pumpkin sauce as desired, then fold through the spinach, pinenuts and remaining feta. Divide between four bowls and serve.
 Spinach, Chilli and Feta Damper
500gm bread flour
5gm salt 40gm baking powder 30gm milk powder 65gm butter, softened 350ml water, warmed to 25 degrees celsius 120gm sheep's feta, roughly cut into cubes 100gm spinach leaves, roughly chopped 3 medium fresh red chillies, seeds removed, finely chopped Freshly ground black pepper to taste Pre-heat oven to 220 degrees celsius. Sift flour, baking powder and milk powder into a bowl. Add pepper and butter, rubbing them into the dry ingredients until the mixture resembles breadcrumbs. Make a well and slowly add water. Combine by hand, taking care not to over-mix. When the dough is almost combined, but still has wet and floury patches, fold in the feta, spinach and chilli, to achieve a roughly textured mass. Divide dough into three equal parts. On a floured bench, mould lightly into balls, and place on a baking sheet lined with baking paper, smoothest side facing up. Gently flatten each piece into a circle 15cm in diameter. Lightly dust with flour and leave to rest in a cool place for 15 minutes. Divide each damper into quarters with a large knife, cutting only three quarters of the way through. Bake for 15 minutes. Cool, then enjoy with lashings of butter or your favourite relish! |
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