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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Slowly Braised Beef Cheeks and Celeriac Mash
Beef Ingredients:
1.5 kg beef cheeks
125 ml olive oil
3 carrots, roughly chopped
1 garlic bulb, halved
1 brown onion, sliced
500 ml Guinness
500 ml red wine
500 ml beef stock
1 teaspoon sea salt
Beef Method:
Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well. Heat half the olive oil in a large heavy-based saucepan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan. Add the remaining olive oil, then add the carrots, garlic and onion and sauté over high heat for 12-15 minutes or until well browned. Stir in the Guinness, wine, beef stock and sea salt. Reduce the heat as low as possible, add the beef cheeks, then cover and cook for 3-4 hours, or until the cheeks are beginning to fall apart. Serve the checks and their sauce on a warm plate with celeriac mash on the side.
Mash Ingredients:
500 gm Potatoes
1 large Celeriac (550gm)
4 cups water
¾ cup thickened cream
30 gm butter
Salt & pepper
Mash Method:
Place whole potatoes unpeeled in pot with cold water. Bring to the boil reduce heat and simmer till tender. Drain and allow to cool for 5 minutes. Skin should peel easily while still warm. Peel celeriac with small sharp knife chop into pieces. Place in pot, cover with water and bring to boil. Reduce heat and cook uncovered till tender. Approx. 20 minutes. Drain. Warm cream and butter in a saucepan till just simmering. Meanwhile place cooked potatoes and celeriac in one pot, mash roughly. Add warm cream and butter mix mashing till smooth. Taste for seasoning and add salt and pepper if necessary.
Serves: 4-6
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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