Oil

Cottage Pie

Ingredients:

750 grams beef mince

2 tablespoons oil

1 medium onion, chopped

1 clove garlic, crushed

1 carrots diced

2 sticks celery, chopped

1 tablespoon tomato sauce

Topping:

6 large white potatoes, chopped

30 grams butter

¼ cup cream

1 cup fresh breadcrumbs

125 grams butter (extra)

Method:

Heat oil in a pan and add onion, garlic, carrot, celery, stirring until onion is tender. Add mince and cook on high until meat is browned, approx. 5 minutes. Add both sauces, parsley and corn stirring until combined. Mix cornflour with the stock and add to the pan, cooking on high for a further 3 minutes then reduce heat to a simmer. Cook, covered for 25 minutes. Cook potato in boiling water for 10 minutes until tender. Drain, add butter and cream then mash until smooth. Spoon the mince mixture into an oven proof dish and cover with the mashed potato. Sprinkle breadcrumbs over the potato and evenly dob extra butter over the topping. Bake in a 180° oven for 45 minutes until brown.

Serves: 4

Note:

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Curried Sausages with Yoghurt

Ingredients:
8 sausages: breakfast/ bbq, 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
3 cups sweet potatoes diced
500 mls chicken/vegetable or beef stock
1 tablespoon butter
Splash oil
Curry Powder of your choice
½ cup Greek yoghurt

Method:
Sauté onions in butter and oil till golden brown, add the curry powder. Stir through and add the sausages and potato, stirring until coated. Add the stock and cover and simmer until the potatoes are tender. Alternately you can place in a baking tray and cook in the oven, covered for half an hour on 200 degrees. The potatoes should break down and thicken the mixture. When it’s slightly cooler, stir through the yoghurt and serve with some fragrant steamed rice.

Note:
Other vegetables can be used to extend your meal: carrots, potato, and zucchini etc. and added with the sweet potato

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Traditional Roast Beef with Creamy Mushroom Sauce

Ingredients:
1 whole Beef Scotch Fillet
Oil
Salt & pepper
1 teaspoon butter
1 teaspoon olive oil
250gm Portobello mushrooms sliced
125gm Field mushrooms sliced
200ml thickened cream
20ml Brandy (optional)
Salt and pepper to season

Roast Method:
Remove the meat from the fridge at least 30 minutes before you plan on cooking it so that it can come to room temperature. Preheat the oven to 220° and rub the rump all over with oil and sprinkle generously with salt and pepper. Place in a baking dish and roast for 30 minutes before reducing the temperature to 180°. The total cooking time will need to be 30 minutes per 500gm of beef. Once your roast has cooked for the necessary time, remove from the oven, cover with foil and place aside to rest for 30 minutes. Carve and serve with roasted vegetables.

Sauce Method:
Heat oil and butter in medium saucepan over medium heat. Add sliced mushrooms stirring till lightly brown, reduce heat, add brandy if using cook off for 5 minutes. Add cream, salt and pepper and bring to boil. Reduce heat stirring until sauce starts to reduce and thickens. Remove from heat and serve with your favourite

Serves: Number of servings depends on the size of the rump roast, but allow 250gm per person.

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