Ingredients:
2 cups milk
2 cups pure cream
1 teaspoon finely grated lemon rind
1/3 cup caster sugar
2/3 cup medium grain rice
1/3 cup your choice of Bonne Maman Conserve, warmed
Method:
Combine milk, cream, lemon rind and sugar in a saucepan over medium heat. Cook, stirring, for 10 minutes or until almost simmering (don’t boil). Add rice and reduce heat to low. Cook, stirring occasionally, for 30-40 minutes or until rice is tender and liquid thickens. Remove from heat. Cool for 5 minutes. To serve, divide rice mixture between bowls and spoon over conserve.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Roast Pork with Onion & Apple Sauce Gravy
Ingredients:
Linley Valley roast of your choice (approx 1.5kg of either boneless rolled shoulder, loin or leg)
3 brown onions peeled and diced chunky
5 Granny Smith apples peeled, cored and diced
Knob of butter
1/3rd cup of light olive or Rice Bran oil
Salt
2 cups chicken stock
Splash of cream
Flour paste
Pork Method:
Heat the oven to 230 degrees. Rub some of the oil on to the pork and season generously with salt. Cook for 20 minutes at this heat and turn back to 200 degrees. The pork should cook for approx. 25 minutes per 500 grams of meat. When it is done, remove the pork and cut off the stretchy bag, Slice off skin/crackling and wrap the pork tightly in foil to rest for 20 minutes. Return the skin/crackling to a 230-degree oven to blister. A microwave can also be used to do this, just place a paper towel over the crackling and zap at 30-second intervals.
Sauce Method:
In a separate tray toss the apple on onion with a splash of the oil and the butter. Season with a dash of salt and place in hot oven for 20 minutes. Remove, stir and cover the tray with foil/lid and return for approx. an hour or until the mixture is softening and caramelising. Set aside to keep warm.
Gravy Method:
Use the pan juices from the pork roast and whisk in some chicken stock and water. Thicken with a flour or cornflour paste and add a splash of cream. Roast some of your favourite vegetables to go with this delicious meal.
Serves: 4-6
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Smoked Hock & Veggie Soup
Ingredients:
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves
3 carrots, chopped
¼ savoy cabbage, shredded
1 celeriac root, peeled and diced
200grm pumpkin, peeled and diced
200grm Jerusalem artichoke, peeled and cubed
200grm green beans, sliced
2 zucchini, diced
2 teaspoon fresh/1 teaspoon dried tarragon leaves
2 ham hocks
2 litres chicken or vegetable stock
Method:
Heat the oil in a large pot and gently fry the onion, garlic, carrot, cabbage, celeriac, pumpkin, Jerusalem artichoke, green beans and zucchini until the onion is tender. Add the ham hock and stock and bring to the boil before reducing the heat to a simmer and covering. Cook for at least 1 ½ hours making sure to stir regularly so it doesn’t stick to the bottom. Uncover and cook for a further half an hour until the soup is thickened and the ham falls from the bone. Remove from the heat and using tongs, carefully remove the hock and place aside. Once cool enough to handle shred the ham meat and discard the bones, fat and skin. Add the ham back into the soup and heat through. Serve with lots of buttered, crusty bread.
Serves: 6-8
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:
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