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:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Chilli Con Carne
Ingredients:
1.5kg beef mince
1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, chopped
1 teaspoon ground ginger
1 cinnamon quill
1 ½ tsp ground cumin
1 bunch of coriander (roots and stem washed and chopped, leaves chopped and set aside separately)
2 teaspoon dried oregano
½ teaspoon cayenne pepper
1-2 de-seeded and chopped chilli
2 x 400 gram cans Bella Lucia Peeled Tomatoes
1 cup of beef stock
2 x 400 gram can Bella Lucia Red Kidney Beans, drained of juice
Salt to taste
Method:
Heat the oil in a large pot and fry the onion, coriander roots and stems, and garlic until tender. Add the beef mince and cook stirring until browned then sprinkle in the spices and oregano and cook for a further 2 minutes. Finally, add the tomatoes and stock, bring to the boil and turn down to a low simmer for approximately 45 minutes. Lastly stir in the remainder of the chopped coriander leaves and red kidney beans, serve over steamed rice with a nice dollop of sour cream.
Serves: 6-8
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:
Chilli Con Carne
Ingredients:
1.5kg beef mince
1 tblspn olive oil
2 onions, chopped
4 garlic cloves, chopped
1 tsp ground ginger
1 cinnamon quill
1 ½ tsp ground cumin
1 bunch of coriander (roots and stem washed and chopped, leaves chopped and set aside separately)
2 tsps dried oregano
½ tsp cayenne pepper
1-2 de-seeded and chopped chilli
12 fresh tomatoes, chopped or 2 cans
1 cup of beef stock
2 cans of red kidney beans drained of juice
Salt to taste
Cooking Method:
Heat the oil in a large pot and fry the onion, coriander roots and stems, and garlic until tender. Add the beef mince and cook stirring until browned then sprinkle in the spices and oregano and cook for a further 2 minutes. Finally, add the tomatoes and stock, bring to the boil and turn down to a low simmer for approximately 45 minutes. Lastly stir in the remainder of the chopped coriander leaves and red kidney beans, serve over steamed rice with a nice dollop of sour cream.
Serves: 4-6
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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