Cooking with Hagen's
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Cooking with Hagen's
Sorry only children, but how awesome are siblings? Truly in life and in flavour, duplication makes everything better.
04 Oct 2024
by The Blackhearts Crew
RUBY & OLIVER
Ruby and Oliver Hagen, a sibling duo, helm the second generation of Hagen's, an organic butcher shop in Melbourne. Since 1999, when their parents founded the business, the Hagen family has prioritised sourcing organic meat from Australian farmers. Now, as well as continuing their passion for organic produce, they're embracing regenerative farming practices and sustainable sourcing, including wild venison from Discovered Wild Foods.
UP-TAKES
PICK ME UP SONG:
Side by Side - Program
TALK IT UP PRODUCER:
Fin Wines in Dixons Creek
UP & COMING VENUE:
Babines on Smith Street, Collingwood
UPLIFTING PLACE TO BE:
Our backyard in Phillip Island, dogs and all
OPEN UP TO THIS VARIETAL/STYLE:
Any type of Italian grape - Nebbiolo, Vermentino (chef's kiss).
VENISON MOROCCAN MEATBALLS
Discovered Wild Foods’ mission is to help every home chef discover the taste of ethically harvested wild game. These Moroccan-inspired venison meatballs are a springtime hit. They blend lean game, aromatic spices, and fresh herbs for a perfect balance of hearty and light. Topped with cool mint yoghurt and cucumber dressing, they’re great balmy nights in the park.
INGREDIENTS
- 500g venison mince
- 35g dried currants
- 75ml milk
- 80g almond meal
- 10g ras el hanout (Moroccan spice blend)
- 50g slivered almonds
- 5g salt
- 1 tsp cracked pepper
- 1 egg
- ¼ bunch flat-leaf parsley, rough chop
- ½ red onion, finely chopped
- 3 Medjool dates, finely chopped
METHOD
- Mix all the ingredients in a large mixing bowl and combine well.
- Roll into golf ball-sized balls and fry off in a large frying pan with olive oil.
- Get a bit of colour on the meatballs then reduce to low heat to cook through.
- Serve with mint yoghurt and cucumber dressing.
MINT YOGURT AND CUCUMBER DRESSING
INGREDIENTS
- 1 cucumber, grated with a box grater
- 2 big pinches of flaked salt
- ¼ bunch ripped mint (save a little bit to garnish)
- 300ml natural yogurt
- Zest of half a lemon
- Pinch of sumac for garnish
- Olive oil to garnish
METHOD
- Add the cucumber and salt to a small bowl and sit for 10 minutes, then squeeze out as much juice as possible.
- Mix with the mint and yoghurt and season w/ pepper.
- Lay it out on a plate and garnish with lemon zest, olive oil, sumac, and your leftover mint.
PAIR IT PERFECTLY.
