RECIPE // T H E B AROSSA MAG | 53
RECIPE BY CLAIRE WOOD
CARÊME PASTRY
POTATO MASCARPONE
& SAUSAGE TARTS
RECIPE BY NEIL BULLOCK
BAROSSA DISTILLING CO
MS MAPLE
This has become one of our favourites at the Distillery. The Vermouth
and Maple Syrup create a perfect balance of sweet and dry and when
combined with the Gin, it becomes a delicious cocktail perfect for a
Winters day.
You will need:
1 x 375g packet Carême all butter puff pastry, defrosted
100g mascarpone cheese
1/4 cup + 2 tablespoons finely grated parmigiano reggiano cheese
Salt and pepper
300g potatoes, thinly sliced
1 tablespoon olive oil
3 pork and fennel sausages
1 egg
Few sprigs fresh oregano optional to serve
SERVES 6
Like anything, the quality of the ingredients you use will have a big
impact on the final product. So here we go!
You will need: For the garnish:
A Rocks glass
Ice
45ml Generations Gin
10ml Adelaide Hills Dry Vermouth
(or another quality Dry Vermouth)
10ml Real Canadian Maple Syrup A ‘cheek’ or 2cm diameter
disc of orange peel
A lighter or match
1 Cinnamon Quill
Method
Method
Lay the pastry vertically and cut
the puff pastry in half down the
middle from top to bottom so
you have two 27 x 17.5 cm tarts
and place both on a large tray.
Score a 1.5cm border around the
edge of each tart. Toss the potatoes in the olive
oil and season with salt and
pepper. Layer the potatoes
over the cheese mixture slightly
overlapping each other. Squeeze
the sausages out of their casings
and dot 2cm pieces of sausage
all over the tarts. Top with the
additional grated cheese In a bowl combine the mascarpone
and 1/4 cup grated cheese, season
with salt and pepper and mix until
well combined. Top each tart with
1/2 of the mixture leaving the
border free. Brush the edges of the tarts
with beaten egg and bake for
30 minutes or until the edges
are golden and the sausage is
cooked. Serve immediately
with fresh oregano. You can now get a bit flash by
‘expressing’ the Orange over the
glass. Cut a cheek/2cm disc of
peel from the orange. Warm it
with a flame, being careful not
to singe any fingers.
Preheat oven to 200° Celsius.
1/2 fill your Rocks glass with ice.
Measure and pour the Gin,
Vermouth and Maple Syrup
over the ice
Stir well to combine all 3.
When it has started to release
the oils, squeeze the cheek in
the direction of the flame over
the top of the glass. The oils will
spray out and ignite in a short
burst of flame. Drop the orange
in the glass and look very smug
that you did not burn yourself!
The final stage is to position the
Cinnamon Quill, in the glass and
give it all a quick swirl.
Serve and enjoy!