Onion

Conchiglioni Pasta Bake

Ingredients:

1 packet La Molisana Conchiglioni

3 tablespoons olive oil

2 brown onions, finely diced

2 garlic cloves, finely diced

1 zucchini, finely diced

1 carrot, finely diced

1 red capsicum, finely diced

500 grms beef mince

500 grms pork mince

2 x 700 grms jar Passatta

2 teaspoons Whittington’s oregano

2 teaspoons Whittington’s Basil

Salt and pepper to taste

1 cup of mozzarella cheese grated

1 cup parmesan grated

Method:

Cook the conchiglioni as per the packet instructions and set aside. Heat the oil in a large pot and gently fry the onions until soft. Add the garlic and cook for a further 3 minutes. Add the mince and cook until browned. Stir in the vegetables, 1 jar of the passatta and herbs. Bring to the boil, reduce heat and simmer covered for 30 minutes, stirring occasionally. Remove lid and allow to simmer uncovered for a further 15 minutes. Fill the conchiglioni generously with the mince mixture. Pour the second jar of passatta into the base of an oven proof dish, neatly lay the stuffed conchiglioni over top, cover with mozzarella and finish the parmesan. Place in a preheated 180°C oven for 20 – 25 minutes or until the cheese is melted.

Serves: 8-10

Note:

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

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Hearty Lamb Shanks

Ingredients:

4 lamb shanks, seasoned with salt and pepper and dusted with flour

3 tablespoons extra virgin olive oil

Salt & pepper, to season

1 large brown onion, large dice

4 cloves garlic, crushed

4 carrots, large dice

6 sticks of celery, large dice

6 potatoes, large dice

2 tablespoon, dried oregano

1 Cup of good quality red wine

1 x 700g jar Le Conserve Della Nonna Lampomodoro (tomato puree)

Large handful of roughly chopped Italian parsley

Method:

Heat half of the oil in a heavy based pot. Sauté vegetables, onion and garlic until the onion is soft but not coloured. Remove and set aside. Add remainder of oil and the lamb. Cook over medium heat until browned all over.

Add wine to deglaze pan. Once the wine has deglazed and reduced down then returned the vegetables to the pot. Stir in the tomato puree and oregano. Bring to boil then reduce heat to low simmer.

Cover and cook for at least 2-2.5 hours until meat is tender. Adjust salt and pepper then add chopped parsley. Serve with a crunchy Italian loaf. Note: any extra sauce remaining makes a great pasta sauce when pureed and freezes well.

Serves: 4

Note:

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

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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:

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