Ingredients:
8 eggs
4 tablespoons cold water
¼ cup cream or milk
¼ cup cheddar cheese, shredded
Salt and Pepper to taste
30 grams butter
1 x 250g packet Huon Tasmanian Cold Smoked Salmon Deli Pieces, roughly chopped
½ cup cream cheese, chopped into small pieces
1 tablespoon chives, finely chopped
Method:
Crack eggs into a bowl, add water, cream, cheddar cheese and a little salt and pepper. Whisk lightly with a fork until well combined. Melt the butter in a non-stick fry pan over medium low heat until foaming. Pour in the egg mixture and as the egg sets around the edge, tilt the pan to allow raw egg to run underneath. Continue in this fashion until most of the egg is set. Scatter the salmon, cream cheese and chives on the top then fold the whole thing in half with a spatula to form a semi-circle. Cook for another minute to allow the cheese to melt. Serve immediately with toast.
Serves: 4
Note:
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Pork Medallions in Marsala Sauce
Ingredients:
800 gm Pork Fillets (200 grams per person)
½ cup Marsala
1 small brown onion, finely chopped
1 teaspoon garlic, chopped
1 teaspoon basil, chopped
Splash of Welly Boot Olive Oil
1 teaspoon butter
600 mls cream
Salt and Pepper
Method:
Cut the fillets into medallions. Heat a pan and add the oil and butter. Sauté onion and garlic. Seal each side of the medallions very quickly and remove to rest on a warm plate. Don’t wash the pan, add the Marsala and cream to the pan and simmer until reduced down and slightly thickened (approx. 8 minutes). Add the pork and basil and warm through. Serve with jacket potatoes and a side salad.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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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.
And if you love this recipe, share it with your friends & family using the social buttons below:
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