Peppercorns | Bunbury Farmers Market

Grandma’s Silverside with Seasoned White Sauce

Ingredients:
1 x Harvey Oak Barrel
Corned Silverside
1 cup white vinegar
1 orange, sliced into 3 pieces
1 brown onion, halved
2 bay leaves
½ tablespoon whole peppercorns
½ brown onion, diced
250 mls milk
2 tablespoons plain flour
1 tablespoon butter
Salt and pepper to taste

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

Sauce:
Melt the butter in a fry pan and sauté onions until soft and see-through. Add the flour and cook off for a couple of minutes. Gradually whisk in the milk, whisking constantly until sauce thickens. Leave as a simple white sauce or stir through the parsley or mustard.

Method:
Place all of the silverside ingredients into a large pot and add water to cover. Bring to the 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 drops. Once cooked, leave in the pot to rest in the liquid for at least 30 minutes or best, an hour. Slice silverside and serve with white sauce and steamed veggies.

Serves: 6

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

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Pickled Pork with Cabbage & Mustard Sauce

Ingredients:
1.5 kilo piece pickled pork
1 onion, quartered
1 teaspoon peppercorns
1 tablespoon brown sugar
½ onion, finely chopped
2 tablespoon cider vinegar
1 tablespoon plain flour
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1 teaspoon hot English mustard
½ onion, finely chopped
2 tablespoons parsley, coarsely chopped
1 Savoy cabbage, cut into thick wedges

Method:
Place pork in a large pot and cover with water. Bring to the boil and skim. Add onion, peppercorns, bay leaf, cloves, vinegar, brown sugar and cabbage. Simmer until very tender (approx. 2 ½ hours).
To make the sauce: Melt butter in a saucepan. Add onion and cook over low heat until soft. Add flour and cook until the flour ‘bursts’. Gradually add the beef stock and pickling liquid. Cook until mixture thickens. Stir in mustards and cream and simmer for 2-3 minutes. Remove pork from the pickling liquid. Slice and serve with sauce. Sprinkle with parsley. Serve with mashed potato and peas.

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:

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: