Watch The Cook and the Chef online: Episode 35 Anlaby - A Country Homestead

Tonight Maggie replicates beautiful lamb pies that she created for a charity event, while Simon gives shepherd’s pie a vegetarian spin. Also on the menu is chocolate and lots of it, with a wicked chocolate ganache tart and a light, chocolate soufflé. Settled in 1841 by F.H Dutton Anlaby is one of Australia’s first grand South Australian rural properties. More like a small village than a farm Anlaby is being restored and became the chosen location for a charity event conceived by Maggie and friends over a long Barossa lunch. No small occasion, the event featured local choirs such as the Tutti Ensemble and the wonderful vocals of Jonathon Welsh. Maggie and her daughters catered and, on this beautiful sheep property, Maggie couldn’t go past serving individual lamb pies. In the kitchen Maggie shows us how to make the pies by combining great flavours such as garlic, rosemary, and red wine vinegar with succulent lamb. The pastry is simple and delicious and as Simon notes it compliments rather than competes with the filling. A real surprise in the filling is a spattering of pickled quince that cuts through the meat flavours creating a perfect balance. To round off the menu Maggie then shows us how to make the dessert that was served at Anlaby, a chocolate ganache tart. The chocolate sour cream pastry is light and crisp, a great carrier for the creamy chocolate ganache. Simon buys into to theme of pies but, in typical Simon fashion, nothing is what it seems and an old classic, shepherd’s pie, becomes a lentil pie with a potato and parmesan topping. In this recipe Simon manages to avoid the flavours over amalgamating and the texture and flavour of every vegetable can be identified, while wild mushrooms and mace give a real depth and warmth to the overall flavour . Simon’s chocolate offering is a soufflé. For something slightly different Simon adds an egg yolk for richness which gives this dish a very sophisticated chocolate flavour. The great appeal of Simon’s soufflé is that it’s virtually fail proof which Simon demonstrates by letting his mix sit in the fridge for three hours before cooking. The soufflés’ still manage to double their size and the centre is light in texture and rich in flavour. Simon recommends serving the soufflé with a quality ice cream or crème fraiche. Recipes: - Treasure’s Lamb and Pickled Quince Pies - Chocolate Ganache Tart with Choc Pastry - Lentil Sheppards Pie - Chocolate Souffle

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