So I bought this gramma from our friendly vege farmers at Kyogle Farmers' Market last Saturday and yesterday I converted into from this fairly unappealing looking vegetable into a delicious...
gramma pie. I steamed 1kg gramma flesh, then mashed it up with some sugar, golden syrup, allspice (or was it mixed spice?) and some ground ginger and the juice and zest of one of our lemons, poured it over short crust pastry base and then covered it with another layer of pastry, a bit of milk and sugar over the top and into the oven for 50 minutes. Served it up last night with generous dollops of King Island double thick cream. Very yummy on a winter's night.
1 comment:
Fabulous.
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