Ingredients:
1 Bolar blade roast (approx. 2kg)
Olive Oil
Salt and Pepper
2 medium onions, chopped
4 carrots, peeled and diced
6 celery sticks, diced
2 bay leaves
3 fresh sprigs of thyme/1 teaspoon dried thyme
400 grms baby potatoes
1 cup Campbell’s Beef Real Stock
Method:
Preheat oven to 160°. Rub beef all over with olive oil and sprinkle with salt and pepper. In a large flame proof casserole dish heat a splash of oil. Add onions, carrot, celery, bay leaf and thyme. Stir occasionally for 8-10 minutes or until veggies are softened. Remove dish from heat and set aside. In a heavy based frying pan heat a splash of oil over high heat. Add beef and sear on all sides until brown. Remove beef from pan and place on top of veggies in casserole dish. Deglaze the frying pan with beef stock and then pour over beef. Add baby potatoes. Cover with foil or lid and place in oven. Allow 30 minutes cooking time for every 500grm (approx. 2 hours). During cooking time, turn beef 3-4 times and check the level of the liquid and add more stock if required. Remove from oven and allow beef to rest for at least 15 minutes before serving. Slice beef to desired thickness and serve with veggies.
Serves: 6-8
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Smoked Salmon & Cream Cheese Omelettes
Ingredients:
8 eggs
4 tablespoons cold water
¼ cup cream or milk
¼ cup cheddar cheese, shredded
Salt and Pepper to taste
30 grams butter
1 x 250g packet Huon Tasmanian Cold Smoked Salmon Deli Pieces, roughly chopped
½ cup cream cheese, chopped into small pieces
1 tablespoon chives, finely chopped
Method:
Crack eggs into a bowl, add water, cream, cheddar cheese and a little salt and pepper. Whisk lightly with a fork until well combined. Melt the butter in a non-stick fry pan over medium low heat until foaming. Pour in the egg mixture and as the egg sets around the edge, tilt the pan to allow raw egg to run underneath. Continue in this fashion until most of the egg is set. Scatter the salmon, cream cheese and chives on the top then fold the whole thing in half with a spatula to form a semi-circle. Cook for another minute to allow the cheese to melt. Serve immediately with toast.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Stuffed Eggplant
Ingredients:
2 medium eggplants – halved lengthways
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped parsley
2 teaspoons Whittington’s oregano leaves
2 teaspoons Whittington’s dried basil leaves
2 x 400 gram tins Bella Lucia Peeled Tomatoes
1 cup fresh breadcrumbs
¼ parmesan cheese
700 grm beef mince
Splash olive oil
Salt and Pepper, to season
½ cup grated Tasty Cheddar for top
1 small onion, finely chopped
Method:
Preheat oven to 180°. Scoop out the flesh of the halved eggplant leaving approx. 5mm of thickness in the shell Chop the removed flesh and keep aside. In a frying pan add oil and sauté onion and garlic until soft. Add mince to the pan and season with salt and pepper.
Cook for approx. 5-8 minutes or until the mince is cooked through. Add tomatoes, parsley, oregano and basil. Bring to boil and then add eggplant flesh and simmer till mixture has cooked through approx. 30 minutes. Remove the pan from the heat, cool slightly, then add the breadcrumbs and parmesan into the mixture. Spoon mixture evenly into eggplant shells, filling firmly and slightly moulded at top.
Finish with grated cheddar on top. Place on an oiled baking tray and cook in the preheated oven for approx. 35-40 minutes until cooked through and golden on top.
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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