OPENING HOURS

 

Monday-        Closed

Tuesday-        Closed

Wednesday-  5 Pm - 10 Pm

Thursday-      11:30 Am - 2 Pm

                        5 Pm - 10 Pm

Friday-            11:30 AM - 2 Pm

                         5:00 Pm- 10:00 Pm

Saturday-       11:30 Am - 2 Pm

                         5 Pm - 10 Pm 

Sunday-         Closed

 

For Reservations

Call 65713566, 0402798033

Bookings highly recommended 

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3/128 John Street

Singleton NSW 2330

 

Parking and access via Ryan Avenue

 

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© 2015 The Grainery

April 4, 2017

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Our Zesty Lemon Curd Recipe

July 4, 2016

Our beautiful customers, staff and friends have been inundating us with amazingly sweet citrus this season which we've been putting to great use in the restaurant these last few weeks in the form of Lemon Curd. Our lemon curd is zingy, creamy and bursting with flavor. Versatile, we've chosen to use the curd as a Lemon Meringue Tart filling but its also great as a cake layer, spread on pikelets or scones or a filling for puffs.  The recipe is quick and easy and the reward is high, give yourself 20 mins or so to make the curd and refrigerate for a few hours until it sets. 

 

 What you'll need:

 

3 large fresh eggs, we prefer Free Range

170g of caster sugar

Pinch of salt

155ml of freshly squeezed lemon juice, no need to strain, just keep the seeds out

225g cold butter in roughly 1-2cm cubes

 

A 2L metal bowl and another bowl of equal size, does not need to be metal

A pot that your bowl can fit into nice and snug without hanging out the top too much

A whisk

A spatula 

A fine sieve

A spoon, for tasting :)

 

Method:

 

Firstly fill your pot with an inch or two of water, being careful that when you place your bowl on top the bowl does not sit in the water. Bring the water to a medium simmer.

Weigh your sugar into the bowl, crack your eggs over top, add your pinch of salt and lemon juice. Now whisk until smooth.

Place the bowl onto the simmering pot of water and continue to whisk, the steam from the water will gradually cook your eggy-lemon mixture. 

This will take a few minutes, you will know your mix is ready when it becomes thick and the bubbles incorporate together. 

At this point you need to remove the bowl immediately using a tea towel so you don't burn your hands. Switch your stove off as you won't be needing it again.

Straight away strain your mixture through the sieve into your other clean bowl, using the spatula to get all of the mix.

begin dropping in pieces of butter, one at a time, whisking until each one if fully incorporated. 

Your mix is ready to be tasted and cooled.

Place it into an air tight container in the fridge but do not pop the lid on until it is cool.

 

The mix will take around 2 hours to chill and set and then its ready for eating!

 

 

 

 

To make our Lemon Meringue Pie you'll need base, we use a Sweet Pastry but you could use Savory Pastry or an alternate biscuity base. Fill your base with your delicious home made curd and top with an an 'Italian Maringue' or 'Boiled Icing' . You want the meringue top to be a little rough like in the picture so when you torch the top you get nice little slightly burnt bits. The caramelized and burnt edges dull balance out the sweetness of the meringue.

We've used a small hand held blow torch to achieve this, while this recipe is easy and rewarding enough for the kids to take part we do not recommend allowing the use of a blow torch with children. Other than the obvious the sugar can 'catch fire' if the torch is held on it for too long.  We advise taking care every time you work with open flame and have a plan ready every time you cook with heat to quickly and calmly defuse an unwanted 'situation'. 

 

We hope you love our Fresh Lemon Curd just as much as we do this winter and have fun creating tasty treats to share with your friends and family :)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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