Cornflour

Pork Layered Potato Pie

Main Ingredients:
500gm Pork Mince
2 Leeks
1 Tablespoon Welly Boot Olive Oil
½ bag baby spinach
6 Potatoes thinly sliced
1 Sweet Potato thinly sliced
1 Fennel Bulb thinly sliced
1 Cup Chicken Stock
1 Cup of Tasty Cheddar Cheese
Salt & Pepper to season

White Sauce:
250ml Milk
2 Tbsp. Cornflour
1 Tbsp. Butter Salt and Pepper to taste
Blend the cornflour with a little milk to a paste then heat the rest of the milk with the butter in a pan until almost boiling. Drizzle in the paste stirring constantly until thickened. Leave as a simple white sauce. Keep warm.

Method:
Steam potatoes till just cooked. Set aside. Sauté leeks and fennel until soft, add mince stirring till brown. Add stock and cook until tender approximately 20 minute’s .Season to taste. Start layers first with mince mix then potato layers, follow with English spinach. Alternate till finished with final layer being potato. Top with white sauce and Tasty Cheddar Cheese and back into the oven until cheese is golden brown (approx 20-25 minutes). Serve & enjoy… :o)

Serves: 4

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

Ingredients:
8 sausages: breakfast beef or pork, 2 per person. *They can be pre-cooked if you wish to drain off any extra fats
3 large brown onions chopped chunky
2 large carrots diced
2 cups Nadine potatoes diced
500 mls chicken stock
Cornflour made into a paste to thicken gravy
1 tablespoon butter
Splash oil
Curry Powder of your choice

Method:
Sauté onions in butter and oil till golden brown, add the curry powder. Stir through and add the sausages and vegetables, stirring until coated. Add the stock and cover and simmer until the vegetables are tender.
Alternately you can place in a baking tray and cook in the oven, covered for half an hour on 200 degrees. Thicken the mixture as necessary with some arrowroot paste. Serve on a bed of rice or with mash potato to soak up the gravy!

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Grandma’s Silverside with white, parsley or mustard sauce

Ingredients:
1 piece of Drover’s corned silverside
1 cup of white vinegar
1 orange sliced into 3 pieces
1 brown onion, halved
2 bay leaves
½ tblspn whole peppercorns

Sauce:
250mls milk
2 tblspns cornflour
1 tblspn butter
Salt & pepper to taste

Options:
1 tblspn parsley, finely chopped or 1 tsp mustard

Method:
Place all of the silverside ingredients into a large pot and add water to cover. Bring to a boil skimming any impurities that float to the surface, then turn down the heat to a simmer for approx 90 minutes or until tender. Add some extra boiling water if the liquid level drops. Once cooked leave in the pot to rest in the liquid for a least 30 minutes or better yet an hour. Serve sliced with the sauce and steamed veggies. Makes 6 serves.

Sauce
Blend the cornflour with a little milk to a paste then heat the rest of the milk with the butter in a pan until almost boiling. Drizzle in the paste stirring constantly until thickened. Leave as a simple white sauce or stir through the parsley or mustard.

Serves: 4-6

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: