Beef | Bunbury Farmers Market

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:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Stuffed Bolognese Potatoes

Ingredients:
8 of your favourite potato
1 ½ cups shredded tasty cheese
½ cup grated parmesan
2 cups ‘bolognese easy sauce’
Salt and pepper to taste
Extra tasty cheese and parmesan to coat the top of the potato.

Method:
Preheat the oven to 180°. Place the potatoes in a unlined and un-oiled baking tray then roast in a hot oven until very tender. Remove and set aside to cool. Once cool, slice in half along the equator. Then using a spoon, scrape out the insides being sure to leave a shell of at least 1cm. Mash the scooped potato with the tasty cheese and parmesan. Adding the Bolognese sauce to the mix. Stir to combine. Fill the potato shells with mixture then sprinkle with extra cheese and parmesan and place back into the oven until brown.

Bolognese Easy Sauce Ingredients:
3 tbsp. olive oil
2 brown onions, chopped
2 cloves garlic, chopped
200 grms beef mince
300 grms pork mince
1 x 250 grms jar Tomato Sugo
6 large ripe tomatoes, chopped
Or 1 x 400gm tin chopped tomatoes
2 tsp Whittington’s oregano
2 tsp Whittington’s basil
1 cup beef stock
Salt and pepper

Bolognese Easy Sauce Method:
Heat the oil in a large pot and gently fry the onion until soft. Add the garlic and cook for a further 3 minutes, add beef mince and pork mince cook till browned. Stir in the rest of the ingredients to combine. Bring to boil, reduce heat and simmer covered for 30 minutes stirring occasionally. Remove lid and allow to simmer uncover for a further 15 minutes. Top with plenty of grated parmesan or pecorino cheese.

Serves: 6 to 8

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Backlash Beef Goulash

Ingredients:
1 packet of diced beef (approx 1.5kg)
3 cups of button mushrooms
3 cups sliced leeks
Knob of butter
3 heaped tablespoon tomato paste
1 teaspoon garlic
½ teaspoon flaked chilli
1 teaspoon paprika
2 cups of beef stock
1 x 200 gram tub sour cream
1 dessertspoon arrowroot mixed into a paste
Salt and pepper to taste

Cooking Method:
Brown the leeks in a large pot until caramelized and add the mushrooms and stir through till they sweat. Add the diced beef and coat with the mixture till just coloured. Stir in the garlic, paprika, chilli and tomato paste. Add the stock and mix thoroughly. If using a pressure cooker, cook for a half hour. If using a casserole dish, place in an oven at 150 degrees for 3 hours with a closely seeled lid.
Remove and stir through the arrowroot paste and sour cream, season with salt and pepper. Serve on a bed of cooked rice or pasta.

Serves:
Will serve 4 adults

Note:
For more recipes & cooking tips, please see Darryl or the girls at the Farmers Market.
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