Take a Peek Inside Fried Chicken & Friends: The Hartsyard Family Cookbook
Create oyster po' boys, hushpuppies and that famous fried chicken at home.
Sydney’s most beloved southern cooking restaurant just got a little sweeter. Now you can take Hartsyard home with you — no, not a new takeaway window, a family cookbook which includes all of your favourite recipes from Enmore’s go-to eatery.
The restaurant’s dynamic duo, Gregory Llewellyn and Naomi Hart, give patrons their own way to enjoy their recipes at home. The couple make a great team — Gregory the cook and Naomi the writer — and easily caught the attention of Murdoch Books. The publisher loved the idea of their neighbourhood eatery, a place where friends can gather for food that is simply home cooking at its best.
Since the fried chicken is the Hartsyard claim to fame, they’ve based their cookbook around the recipe and its counterparts. For a quick preview of how you can impress your friends with your Aussie-American flare, we’re bringing you our picks for the top recipes from the cookbook (apart from the fried chicken, of course).
SNACKS: PORK BELLY CRACKLING
An ode to street food from San Juan, the chicharron you’ll find in the cookbook is unlike any pork crackling you’re used to. Gregory combines the crispy skin with the supple fat of the pork belly for an indulgent snack. True to the recipe’s Puerto Rican roots, it’s suggested to serve with Hartsyard’s now infamous hot sauce (pg 188) and a lemon wedge. Since this recipe will take a while, take Gregory’s advice and have a few drinks at hand.
pg 41
THE FEED: OYSTER PO' BOYS
A real down home, Louisiana dish, Hartsyard is known for these sliders nearly as much as for their fried chicken. Of course, the dish has an Aussie twist, served on homemade English muffins instead of the traditional baguette. The oysters soak in buttermilk for a full day, which gives them that creaminess that you love from the restaurant. Again, the homemade hot sauce really gives the dish that extra kick.
pg 97
SIDES: HUSHPUPPIES
The Hartsyard team loves corn done any style, but there is no better way than fried. Essentially a cornmeal fritter, the recipe is a basic version that encourages experimentation. Southern cooking is a heavy meal from entrée to mains to sides, and hushpuppies are a prime example of this classic combo of fried with fried. Recommended with the dirty chicken gravy (pg 191).
pg 128
SALAD & VEG: BROAD BEANS ON THE BARBIE
This dish really sticks to the motto 'keep it simple' — charred broad beans with salt, made Hartsyard-style with their lemon jam and romesco sauce (pg 198). Tender and juicy, this dish is a perfect excuse to get your hands dirty, and southern cooking really should be eaten with your hands. You’ll also get to enjoy making your guests do most of the work for you, just like Gregory does with this dish in his kitchen.
pg 172
SWEET TREATS: BANANA CREAM PIE
A brainchild of Hartsyard pastry chef Andrew Bowden, the key to this dish is the fresh cream. No matter how full your friends are after your decadent meal, they’ll be fighting over the last piece of this pie. Gregory’s favourite part of the dish is the combo of cocoa and banana, making this dessert one irresistible treat.
pg 230
Fried Chicken & Friends: The Hartsyard Family Cookbook is out now via Murdoch Books. Order your hardcover copy for $49.99 over here.
Images: Fried Chicken & Friends: The Hartsyard Family Cookbook.
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