Margaret Fulton’s Plain Short Crust Recipe
This pastry, which does not include sugar, is good for savoury pies and pastries, and is fairly easy to handle. Butter will give the best flavour, but firm cooking margarine can be used if preferred.
Larger pastry shells: For a 25 cm pastry shell or a two-crust 20–23 cm pie, follow recipe for Plain Shortcrust Pastry, using 2 cups plain flour, 150 g butter or firm margarine and about 4 tablespoons iced water with a squeeze of lemon juice added. For a two-crust pie, use a little more than half of the dough for the bottom crust, and the remainder for the lid. Scraps can be used to decorate the pie if liked.
Roasted tomato and basil tart
25mn To Prep
1:25mn To Cook
Chunky tomato relish adds colour and flavour to all your favourite meat dishes or sandwiches.
0:05 mn To Prep
0:25mn To Cook
Makes 1 1/2 cups
1 tablespoon olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 small fresh red chilli, halved, deseeded, finely chopped
500g ripe vine-ripened tomatoes, coarsely chopped
2 tablespoons brown sugar
2 tablespoons white wine vinegar
Kiwi Fruit Sorbet
Gourmet Traveller Magazine
Christine is our chef in the kitchen. Christine plans the menu based on the fresh ingredients coming from the garden, opportunities for new cooking skills for the students to learn and links to our learning in the classroom