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:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Cajun Roast Pumpkin with Sour Cream & Sweet Chilli Dressing
Ingredients:
1.5kg Pumpkin, chopped into bite size pieces
Splash of Olive Oil
2 tablespoons melted butter
1 teaspoon crushed garlic
1/3 cup sweet chilli sauce
300 ml sour cream
½ cup chives or spring onion, finely chopped
1 tablespoon Cajun Spice
Salt and Pepper to taste
Method:
Preheat oven to 220°. Toss the chopped pumpkin in the olive oil, garlic, Cajun spice and butter in a baking tray lined with baking paper. Roast pumpkin in over for approx. 45 – 60 minutes. Mix together sour cream, chives and sweet chilli sauce. Season with salt and pepper to your liking. Serve as a dip with the pumpkin or serve as a side dish with a meal.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Stuffed Eggplant
Ingredients:
2 medium eggplants – halved lengthways
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped parsley
2 teaspoons Whittington’s oregano leaves
2 teaspoons Whittington’s dried basil leaves
2 x 400 gram tins Bella Lucia Peeled Tomatoes
1 cup fresh breadcrumbs
¼ parmesan cheese
700 grm beef mince
Splash olive oil
Salt and Pepper, to season
½ cup grated Tasty Cheddar for top
1 small onion, finely chopped
Method:
Preheat oven to 180°. Scoop out the flesh of the halved eggplant leaving approx. 5mm of thickness in the shell Chop the removed flesh and keep aside. In a frying pan add oil and sauté onion and garlic until soft. Add mince to the pan and season with salt and pepper.
Cook for approx. 5-8 minutes or until the mince is cooked through. Add tomatoes, parsley, oregano and basil. Bring to boil and then add eggplant flesh and simmer till mixture has cooked through approx. 30 minutes. Remove the pan from the heat, cool slightly, then add the breadcrumbs and parmesan into the mixture. Spoon mixture evenly into eggplant shells, filling firmly and slightly moulded at top.
Finish with grated cheddar on top. Place on an oiled baking tray and cook in the preheated oven for approx. 35-40 minutes until cooked through and golden on top.
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:
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