For the Bechamel Sauce:
This recipe makes more Bechamel sauce than you need but you can keep and reheat later for such delights as cauliflower cheese or lasagne.
225mls full cream milk – Country Valley
25gms unsalted butter – Pepe Saya
24gms plain flour
1/8 tsp salt – Olsson’s Sea Salt
Warm the milk to just below boiling point over med low heat till it begins to form pearly bubbles. In a separate pan, melt the butter. It’s important that it does not colour as this will change the flavour. Once completely melted add the flour (I always sift flour first for everything). Stir constantly over a low heat for about 2 minutes to cook out the flour. Again to not let it colour. Gradually add the hot milk in stages, commencing with about 2 tablespoons at a time. Once you have added half the milk and it has been incorporated into the rough base you can add the remaining milk in one steady final pour, still constantly stirring so it is smoothly incorporated. I use a small whisk to avoid any lumps from forming. Now add the salt and continue to cook until the sauce reaches your desired consistency.
For the Croque Madame:
2 large freshly cut slices of White sourdough bread – Sonoma Bakery
unsalted butter – Pepe Saya
30gms sliced ham – Linga Longa
10gms Béchamel sauce (see recipe below)
1 x fried egg, sunny side up – Pope’s Free Range
10gms Dijon mustard
30gms gruyere cheese or Yarrawa cheese from Pecora Dairy
Salt Flakes – Olsson’s Sea Salt
Spread butter evenly over the outside slices of the bread. Then lay down the ham right to the edges followed by a smearing of the béchamel sauce. Place the egg in the centre and cover with the Dijon mustard. Season with salt and freshly ground black pepper. Finally add the slices of cheese and the second slice of bread. Place on a hot flat grill or sandwich press or even a fry pan and toast on both sides till the bread is crisp and caramelised.
Fried Zavalgia Zucchini Flowers filled with Willowbrae Chevre on Sonoma Mission Sourdough Toast
2 large zucchini flowers – Zavaglia’s Gourmet Produce
50gm chevre from Willowbrae Chevre Cheese
freshly ground black pepper to taste
Sea salt flakes to taste – Olsson’s Sea Salt
1 tbs Olive Oil – Alto Delicate Oil
30 gm unsalted butter – Pepe Saya
A squeeze of fresh lemon juices – Eden’s Edibles
Clean the zucchini stalks and slice into quarters from the end to the base of the flower. Remove the stamen from the inside of the flower. Fish tweezers make this task easier and cause less damage to the flower. Use a piping bag to fill each flower with 25gms of the Willowbrae Chevre. Heat a pan with approx. 30gm butter and 1 tablespoon of olive oil and heat till it begins to foam. Add flowers and fry gently turning to colour evenly all over. Meanwhile have your toast ready. Remove the flowers from the pan directly to the toast and drizzle with olive oil and a squeeze of fresh lemon juice. Serve immediately.
This recipe was cooked on equipment and appliances by Carriageworks Partner Smeg Australia.
Recipe from Alex Herbert’s live demonstration at the Carriageworks Farmers Market, Sat 11 May.
All ingredients available at the Carriageworks Farmers Market every Saturday.