Bacon

Spicy Sausage & Mushrooms

Ingredients:
2 teaspoons olive oil
1 kg British Sausage Company Beef sausages
3 rashes bacon chopped
1 onion chopped
2 garlic cloves crushed
500g mixed mushrooms
1 teaspoon sweet paprika
¼ bottle Extra Chilli Japanese Sauce (for medium heat)
1 cup beef stock
¼ cup sour cream

Method:
Heat oil in pan over medium heat. Cook sausages until browned. Take off heat and cover in alfoil to keep warm. To the same pan, add the bacon, onion and garlic. Cook stirring until bacon is golden. Add the mushrooms. Stir until mushrooms have softened. Add the paprika, Japanese sauce and beef stock. Bring to a simmer. In the meantime cut each sausage up and add to the pan. Cook for another couple of minutes until well combined. Remove from the heat and stir through the sour cream.

Serves: 4

Note:
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Creamy Chicken & Baby Broccoli Pasta

Ingredients:
1 packet Mt Barker Free Range Diced Leg Fillets
6 rashers of bacon, sliced
1 bunch baby broccoli
2 cloves fresh garlic, crushed
½ cup diced onion
1 tbsp. butter
1 tbsp. olive oil
Splash of verjus
½ cup of chicken stock
300ml thickened cream
Salt and pepper
2 tbsps. parsley chopped (optional)
1 pack of Mancini pasta of your choice

Method:
Heat the oil and butter in a large pan and cook the onion and garlic until tender. Add the chicken and stir until it turns white. Pour over the verjus and stock and reduce by half. Add the cream and baby broccoli cook together for 5 minutes or until the chicken is thoroughly cooked. Adjust for seasoning and add the parsley. Cook the pasta in lightly salted water and before you drain it put aside a coffee cup full. Add the pasta to the sauce and mix through over a low heat. If need be add a little of the cooking water to loosen.

Serves: 4-6

Note:
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Beef Bourguignon & Cauliflower Puree

Beef Bourguignon & Cauliflower Puree

Bourguignon Ingredients:
2 ½ tablespoons olive oil
1.5kg beef oyster blade, sliced
1 large onion, finely chopped
200g shortcut rindless bacon, halves length ways & cut into 1cm stirps
2 garlic cloves, finely chopped
1 cup red wine
½ cup beef stock
¼ cup Don Antonio Passata Di Pomodoro
16 small pickling onions
400g small button mushrooms

Bourguignon Method:
Heat 2 tablespoons in a large, heavy based casserole dish over a medium-high heat. Cook beef until browned, approx. 5 minutes. Remove beef from dish. Reduce to a medium heat, and add the remaining oil. Add onion and bacon and cook stirring until the onion has softened, approx. 6 minutes. Add garlic and continue to cook for another minute. Return the beef and juices to the dish and add wine. Bring to the boil. Add stock and Passata Di Pomodoro. Bring to the boil, reduce heat to low and simmer, covered, for 1 hour and 15 minutes, Add pickling onions and mushrooms. Cook, covered for another 1 or until meat and onions are both tenders. Season with salt and pepper.

Cauliflower Puree Ingredients:
1 small head cauliflower (about 1 kg)
30gm butter
1/3 cup whipping cream
Salt & pepper

Cauliflower Puree Method:
Wash and trim cauliflower into florets. Bring a large pot of water to the boil over heat. Add cauliflower. Cook for approximately 15 to 20 minutes or until cauliflower is very tender. Drain well and return to pot. Add butter and cream and mash until smooth. Stir in parmesan cheese. Taste and season well with salt and pepper. Perfect side dish for all the family.

Serves: Bourguignon recipe serves 8 / Puree recipe serves 4-6

Note:
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