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:
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Beef, Beans & Cabbage
Ingredients:
1.5 kg Chuck Steak, diced
1 tablespoon olive oil
1 tablespoon butter
3 brown onions, chopped
3 cloves garlic, crushed
1 x 570g jar Luengo White Beans & Mushrooms
1.5 litres chicken or vegetable stock
½ green cabbage, finely chopped
Salt and pepper
½ cup fresh parsley, roughly chopped
Method:
Heat the oil and butter in a large, lidded oven proof pot and slowly sauté the onion and garlic until tender. Add the diced steak and cook until browned. Pour in enough stock to cover the steak. Place the lid on top and then place into a 180° oven for approximately 1 – 1 ½ hours, topping up with additional stock if necessary. Stir in the cabbage and Luengo beans and put back into the oven for 20 minutes, uncovered. Serve on a plate topped with parsley.
Serves: 4
Note:
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Silverside Cottage Pie
Ingredients:
500g cold cook silverside chopped finely
2 onions finely diced
50g butter
2 tbspn flour
300ml milk
2 tbspn shredded tasty cheese
Extra cheese for the topping
½ cup cooked kale
½ cup cooked cabbage
½ cup cooked carrots
4 cups cooked mashed potato
Salt and Pepper to taste
Method:
For the sauce, melt butter, add the onion, and sauté until soft. Stir in the flour, milk, salt, pepper and cheese. Add white sauce to the finely chopped silverside, kale, cabbage and carrots.
Place mixture in a baking tray. Top with mash potato and sprinkle with cheese.
Heat in a moderate oven for 20-30 minutes or until cheese is melts and turns brown.
Serves: 4
Note:
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