Chicken Stock | Bunbury Farmers Market

Winter Veggie & Smoked Hock Soup

Ingredients:
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves
3 carrots, chopped
½ cabbage, shredded
2 parsnips, peeled and diced
200grm pumpkin, peeled and diced
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, parsnip, pumpkin, 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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White Wine Braised Lamb Shanks

Ingredients:
4 lamb shanks, dusted with salt and pepper
1 tbsps. olive oil
1 tbsp. butter
2 leeks, sliced
1 large carrot, chopped
2 garlic cloves, crushed
2 tbsps. plain flour
2 sprigs rosemary
2 tsp. picked thyme
2 cups chicken stock
2 cups white wine

Method:
Heat the olive oil in an oven proof pot and sear the shanks so that each side is browned. Remove to a plate and add the butter. Sauté the leek, carrot and garlic until tender. Add in the flour and cook stirring for 2 minutes. Return shanks to the pot and add in the stock, wine, rosemary and thyme. Bring to a boil making sure to scrape any residual flour mixture from the bottom. Pop a lid on the top, or cover with baking paper and alfoil, then bake in a 180°C oven for 2 hours or until tender, stirring occasionally. Season to taste and serve with mash.

Serves: 4

Note:

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

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
2 tins Bella Lucia 4 bean mix
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 in to a 180°C oven for approximately 1 – 1 ½ hours or until tender, topping up with additional stock if necessary. Stir in the cabbage and beans and put back into the oven for 20 minutes, uncovered, stirring occasionally. Garnish with parsley and serve with potato or celeriac mash.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below