Booborowie is a quaint country town in the mid-north of South Australia.
In this episode of Out of the Blue, Michael Keelan and Michael Keelan visit Savannah Lamb where Chef Adam Swanson cooks up a delicious pappardelle pasta recipe with lamb ragu sauce.
The two Michaels conjure up a Fisherman’s Soup, perfect for winter and there’s a bit of carob tasting at the Australian Carob Company. Pâtissier George bakes a traditional famous Greek delicacy, Galaktoboureko.
Out of the blue. Proudly brought to you by San Remo. We’re family. Another surprise. Out of the blue. You want that with fries. Out of the blue. Come with me across the sea. On a barbecue. We’re going to cook for you. Nothing but blue skies. Out of the blue. You want some chili with ice fries? out of the Hi and welcome to another episode of Out of the Blue. Today’s program comes from Berawi. Bet you’re wondering where that is. Well, Bubberi is located northwest of Burough about 200 km from Adelaide and is nestled between rolling hills and sleeping pastures. In the late 1860s, the township built an eating house and stables to service the many cob coaches on route to Burough. There was grand plans of expansion. Unfortunately, the grand plans didn’t happen, but the township of Bubberi was proclaimed in 1877. It’s now big sheep and cattle country, and the first place we’re going to is Savannah Lamb. Come on. Hey. Come on. Yeah. Here at Savannah Farm, our main focus is on our productivity and the way we raise our animals. We believe that any animal that’s born uh on this property uh has a right and a chance uh of a good life and an ethical and humane life. For example, these lambs here that you can see uh were lambs that were mismthered for different reasons in a paddic, whether it was just a mixup, a simple mixup, and mom went to get some feed and and didn’t make it back to find the lamb. and we check their flocks three times a day when we’re lamming uh to try to identify any lambs that have been separated from mom and bring those lambs back in and hand raise them. Our philosophy around what we refer to as lamb speak is that we believe that these lambs that are handraised by us can play a really crucial role in our farm program. And that is when all the other lambs are weaned off of their mothers to grow and take part in their own life. And these lambs we can reintroduce back to that main flock. And what we’ve worked out is because they are hand raised by us, they develop at a different level, which is a higher level in the flock. And and sheep operate under a flock mentality. So when an animal such as these handraised lambs are reintroduced back into that flock, they view us as their their mother and their carer and and they quickly pass on and teach and tell all the other lambs in the flock that we’re no threat to them, that we’re there to help them. And it’s teaching through the help of these boys and girls here that, you know, we are there to assist and and help them through life. We also don’t use motorbikes and we don’t use dogs to move our stock because that’s an induced pressure or induced fear uh on those animals that we believe not to be necessary. So we built laneways through our farm years ago so that when we want to move stock we just open a series of gates and they move themselves overnight generally. So you come back the next morning and the lambs or the sheep have been moved to the next paddic so that an animal is never forced. uh forcing an animal to run can create lactic acid buildup in their muscle which can cause long-term damage to tenderness and lactic acid tends to stop the exchange of oxygen and moisture in the muscle so the meat can become drier and tougher. [Music] Don’t go away. Adam cooks up a delicious ragu. [Music] How are you big fella? Very well m yourself. I’ve got something for you. Savannah lamb. Have a look at that. Wow. Look at the color in the What are you going to do with that? Well, lamb mints straight away. I think of a quick lamb ragu. Well, quick. I’ll I’ll leave you to it. Quick. Yeah, but you know, normally rules take about couple hours, but this one here be done in about 25 minutes. A quickie. Y I’ll leave you to it. All right, Michael. Thank you for that. Okay, see you later. Well, firstly, I need to get some olive oil into my pan. Now, a good amount of extra virgin bobalina olive oil here. Got some diced onion. You want the sizzle. Always about the sizzle. Now, this is something I probably don’t normally do. I always add my herbs last. This time, I’m adding them first. This is something my nana used to do when she was making rugu. She would cook the herbs all the way through. So, basically, I disintegrate and flavor the sauce. So, I’m adding that same process, that method into my quick reggu. So, cut your basil really nice and finely. Beautiful. In. That goes some petta. Dice that up. And that goes. So we need to cook off the onion and the petta for about 3 to 5 minutes. Just making sure that we render down all the fat in the petta. So next the onion is all good, ready to go. Got some nice color there. Not too much color. Now I’m adding my lamb. Look at the fantastic fat ratio to meat there. That is just oh magic. I would grab a spoon and dig into that raw. I love it. Just break it down with your hands just to help cook speed up the cooking time. And now what you want to do is use a spoon just to help break down the lamb mints and that way your cooking time will cut in half. So for a couple minutes, just stand around and give it a good stir and make sure that you’re breaking down the lamb mints. Okay, so my mints have been cooking for about 3 minutes there. It’s gone nice and brown there. So now we need to add some white wine to this. Just a splash in that goes and you know get up the side so it gets all that beautiful flavor the sediments all the land that’s stuck to the pan. Obviously the wine will pick all that up and that’ll be the flavor into our sauce. Now you want to cook your wine out by half so we cook out the alcohol. So that wine has reduced by half in there. The flavors that are starting to come out from the mint is amazing. Now this is my little twist. When I think of lamb I go to my cooking in my restaurants. I think of oregano. So, just a pinch of oregano, dried, in that goes some lemon. Lamb and lemon are match made in heaven. So, I’m just adding a bit of zest because what lemon zest does to a dish, it just gives this beautiful refreshing taste on the pallet. And a little bit of chili. Just a little bit of zing. Bit of dried chili there. Just chop that up. Nice and quick and simple and tasty. In that go. If you like a bit hotter, couple of chilies, no problems. Now, just some tomato pata. Give that a stir. Combining all the lamb with the tomato. Oh, I’m getting excited now. Now, we need to let that cook for about 10 to 15 minutes. So, it’s nice and coating the back of the spoon. Add our pasta to it and we’re ready to eat. Now, have a look at my rugu. It’s reduced down perfect, coating the back of the spoon. Turn the heat off. Now I’ve cooked off the Sanoa egg papadell in boiling water with a good pan full of salt for about 8 minutes. So it’s quite al dente. Just going to add that straight into the pan. Just be gentle with it. Use the back of the wooden spoon just to coat the pasta with the sauce. Ah. Now just grab your pasta. Normally about now I get an entrance from the big man himself, Mr. Michael. Oh, I thought I’d come then. Although you’re going to leave me some. Oh, look at that. That is superb. It just smells like an Italian restaurant here. Thanks. Hey, Adam, what are some of the virtues of lamb over other meats for the regu? Well, one full of flavor and the fat. You know, with a regu, you want a little bit of fat just to obviously keep it nice and moist in your dish and really nice tasty. Can I just try it? Oh, no, not yet. It’s not finished. Just the finishing touches, you know, me. Just a little bit of pecorino, Michael. Works well with the lamb. Get a bit of that papadella there, Michael. Oh. M. All right, just give you a quick Y. There you go. You’re looking good. Well done. Just clean up after you. And there you have it. Adam’s delicious lamoo. After the break, me and my mate cook up another recipe out of the boat. [Music] Nestled in a cozy spot in Coffen Bay, me and my mate cooked a mean crab recipe on our homemade bush barbecue. Now, you’re going to tell us about one of my most favorite seafoods. Yeah. I promise to do salt and pepper crabs with that, but you’re doing the cooking under instruction. I’m going to show you. These blue swimmer crabs are cooked commercially along the west coast of South Australia and preparing them for salt and pepper. These are uncooked of course cuz they’re blue in color. We just take off the back shell. Michael, boy or girl? These are definitely a boy crabs, aren’t they? Big blue swimmers cuz they come from deep water. So that’s how you take off the back shell. Mhm. Then we see the gills there. We’re going to remove remove the gills. Okay. And then because we’re lucky we got the salt water here, we just give it a little quick washing. Quick wash in the water. And then we’re going to cut it in halves. Oops. And see the blue swimmer? That’s the swimming leg, the paddle leg. We’re going to cut it there like every two sections. Look at that meat. Yeah. Do the same. Magnificent. So there’s all the meat in that what they call the swimming leg, the paddle leg. All the meat, the meat in the joint. And Michael, when you do Oh, when you do the nippers, you actually got to break them up. So you can actually get all those flavors so they actually cook through. And that’s how you prepare your blue crab for Okay. Well, the next stage is probably just as easy. You just need two flowers. You need corn flour and plain flour. Equal amounts. I’ll just put them there in a little bowl. And then just for a little bit of difference, Chinese fire spice. Just you don’t need a lot of that, do you, Mark? Just a little. No, you’re being very gentle. Well, I I’m very articulate. And then you get the pepper, crack pepper, which look this is really do how you feel. If you want it hot, put a fair bit in. The same with salt. So, there you go. It’s pretty simple as that. We’ve got peanut oil in the walk. Let’s go. Should we put the big ones in first? It’s just a couple of the big ones. You got to coat them in. You got to coat them in close. Just testing. Just testing. See, there’s always a test to this. Not a little bit like that. Yep. These will be absolutely superb. Y mix it around like that. Three or hot now, isn’t it? Yours is very hot. Now, Michael, what would it be? How many minutes do you reckon? I reckon about two. Two to three minutes. See how the legs are getting wet? But don’t be fooled like that because that’s the thick part of the shell and that’ll take longer to cook. Michael, don’t look cooked to me. How about we set up my mate Lester? Yeah, Lester’s the He is a good mate, too. The local oyster farmer here at Coffen Bay. And you’d think he’d get sick of seafood, wouldn’t you? No. Not the way we cook. He loves the seafood. He really likes our recipes. Especially the way he loves the way we cook it up. He couldn’t catch him catching himself today, so we had to bring these, didn’t we? Here we are. Salt and pepper crabs with five spice or spice five. Spice five. Salt and pepper crabs with five spice at Coffin Bay for Leester. Here’s a little olive oil tip for you. Next time you’re frying your snitle at home, don’t get caught up you have to frying vegetable oil. Fry in a good extra virgin olive oil like I’m using here today. Bobalina, I’ve been brought up on it. And you know what? Have a look at me. No issues whatsoever and it’s good for you. A real success story to come out of Berawi is the Australian carob company. I’ve always thought carob was the poor cousin of coco, but that’s not the case. As Michael Jolly explains, Michael, why did you plant carob trees? Why not olives or almonds for example? Well, I thought well I tasted the stuff which is imported to the country and if we found a good tasting carob variety which we found I could have a quality tasting carob product. Now I’ve got to be honest I just compared chocolate and carob is sort of one of the two of the same thing but they’re not. They’re totally different. What is carob? Carob is a carob pod. It’s a legume. It’s um makes into carob powder. Carrot powder can be used for many other things than to go into chocolates or it can be used in baking, can be used in drinks. It can be a snack food. But don’t compare it with a chocolate. It’s not It can’t be compared to chocolate. And you’re saying there’s different quantities of carob. I only thought there just one carob. That was it. No, there’s many different qualities. We just selected sweet tasting varieties. So the stuff which is imported to the country that’s grown for the seed and that’s more of a bitter type of taste. when it’s grown for the actual sweetness, for the flavor like we’ve done here, the quality is a top quality product which is yeah surprising everyone around the world. Now the trees here are what around 15 years old. 14 years old. 14 years old. And you’ve pruned them. How I mean how hard can you prune one of these trees? You can cut off the ground level if you want. Yeah. And it will just grow up again. So they’re such a good tough hearty tree. It will handle pretty much any condition. How big will they get and how long will they live? They’ll live for hundreds of years and they’ll all touch. Every tree through here will touch each other and across the roads. They’ll be big trees. And the good thing with the carob tree is that it produces all the way through it. So, it’s not just your new stuff on the um outside of the tree. It’ll produce all the way down to the bottom of the trunk. Now, Michael, we’re looking here at the finished carob products. Yep. Yeah. This is fantastic. We’ve done all this on farm here. M. So, the roasted powder, raw powder, kibble, and then we have the syrup made up for us. So, the syrup’s interesting. There’s no added ingredients in it. All it is is a carob kibble has some water added. So, it absorbs the water. Then, it gets heated, pressed, and filtered back out again. That’s all. Nothing else. And what are these little numbers here? Here we got some um we got some brownies here. That’s made with the raw carrot powder. So, and that’s really nice. And the other one. The other ones. It’s got the roasted carrot powder in these bowls. So try one of each of these. Mhm. They are beautiful. It’s got rolled in coconut. Yep. All right. Here we go. These ones are rolled in the sesame seeds. What are you doing to me? Oh, things you got to do. They’re nice. The little They are nice. Coconut dusted ones are fabulous. And you can tell how the roasted carrot powder, the sweetness comes out in it. M the raw powder is really smooth like in the brownies, but the roasted just intensifies the sweetness using that without adding all your sugars. That car flavor is beautiful. It’s so subtle, but it’s underlying. It’s magnificent. Well done. Nice, isn’t it? Well done. Sorry. There’s nothing like finishing off a meal with a good Greek dessert. Don’t go away. My mate George has a real treat for you. [Music] Okay, y’all. Adam’s done lamb. So, I think I’m going to do a galacto. Yes, you heard it. Galactico. Just in case you’re wondering how to say it, I can give you a quick 30 second lesson on how to do it. Everyone knew the battle star Galactica. So, if you break that down and say Galacta and then put Buddo on the end. No, try it. So, galaca buriko, you know how to say it. If you’re wondering what a galacto buriko is, it’s a traditional Greek custard slice and it’s we use semolina as the base to that one there. And it’s finished off with a beautiful syrup. So, let’s get onto it. The first part of the recipe involves making the syrup mixture of sugar, water, lemon, and vanilla sugar, and bringing it to the boil. Next is making the custard, which involves heating milk in a saucepan. Now what I’ve done is I’ve added the sugar, the semolina, the eggs, and a little bit of milk so that I get a mixture over here ready to go. Consistently mix it. Once it’s combined, I add it to the milk on the stove when it’s just at boiling point and whisk until it thickens. Now that I’ve added the semolina mix to the milk and I’m stirring with the whisk, I basically use the whisk to make sure that there’s no lumpy consistency so that I make it a nice smooth texture. Once that’s done, I can actually swap it over. Something I’ve always been taught from young age. Uh I basically use a wooden spoon now to finish off the mixing. So I mix it until that starts to bubble and it’s starting to thicken. Now the next part requires patience and a good dose of uzo. Not for the recipe, but for the baker. Layer after layer of filow pastry brushed with butter forms a delicious casing. In goes the custard. And more layering with more butter. [Music] Once finished, score the pastry gently into squares as it makes it easier to cut after it’s cooked. And then what I love to do with my galakura after it’s been buttered, I like to get a little spray bottle that’s got a bit of water in it, and I tend to like to spray just a little bit of water over the top. And what that does, it gives it a nice crisp finish at the end. And it’s in the oven for 50 minutes. at 175° centigrade. My beautiful family favorite, Galakto Burico. That’s it for our show today. Hope you’ve enjoyed the journey up north. Don’t forget to like us on Facebook and to visit our website for recipes and story information. See you next time. [Music] [Applause] Oh yeah. You haven’t got ice cream. Throw it on the spoon. Oh, on the spoon. All right. [Music] And he said it. Yeah. I was listening to him. Adam did land. I’m doing [Music] [Applause] Out of the Blue. Proudly brought to you by San Remo. We’re family.
Dining and Cooking