Ingredients:
1 cup tomato sauce
½ cup honey
2 tablespoons soy sauce
3 tablespoons Giuliano Glaze with “Balsamic Vinegar of Modena”
2 tablespoons brown sugar
1 teaspoon powdered mustard
1 teaspoon dried chilli
1 kg beef ribs
Salt and Pepper to taste
Method:
Combine tomato sauce, honey, soy sauce, vinegar, sugar, mustard, salt and pepper in a ceramic dish. Add ribs and turn to coat. Cover and refrigerate for at least 1 hour. Reheat oven to 180°. Line a baking tray with baking paper. Place ribs on tray and cover with baking paper and foil. Place in oven for 2 hours or until tender, turning ribs over once and baste with sauce. Turn oven down to 160° and cook uncovered until caramelised.
Serves: 4
Note:
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Pickled Pork with Cabbage & Mustard Sauce
Ingredients:
1.5 kilo piece pickled pork
1 onion, quartered
1 teaspoon peppercorns
1 tablespoon brown sugar
½ onion, finely chopped
2 tablespoon cider vinegar
1 tablespoon plain flour
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1 teaspoon hot English mustard
½ onion, finely chopped
2 tablespoons parsley, coarsely chopped
1 Savoy cabbage, cut into thick wedges
Method:
Place pork in a large pot and cover with water. Bring to the boil and skim. Add onion, peppercorns, bay leaf, cloves, vinegar, brown sugar and cabbage. Simmer until very tender (approx. 2 ½ hours).
To make the sauce: Melt butter in a saucepan. Add onion and cook over low heat until soft. Add flour and cook until the flour ‘bursts’. Gradually add the beef stock and pickling liquid. Cook until mixture thickens. Stir in mustards and cream and simmer for 2-3 minutes. Remove pork from the pickling liquid. Slice and serve with sauce. Sprinkle with parsley. Serve with mashed potato and peas.
Serves: 4-6
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Easy Asian Style Chicken
Ingredients:
8 Chicken thighs
8 fresh plums or apricots – halved, seeds removed (use dried prunes or apricots if needed)
4 garlic cloves – sliced
3 Tb soy sauce
1 red chilli or red capsicum – sliced
2 tablespoon brown sugar
Method:
Preheat oven to 200 degrees C. Put chicken in baking dish and drizzle with oil, salt and pepper. Roast for 30 minutes, turning after 15 minutes. Arrange fruit, capsicum and garlic around chicken and drizzle over the sugar, Soy and extra three tablespoons of water, then roast for a further 15 minutes. Remove from oven, baste the chicken and fruit with the pan juices and allow to rest for 10 minutes. Serve with fresh coriander and rice or noodles… and enjoy!
Serves: 4-6
Note:
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