Ingredients:
1 kg British Sausage Company beef sausages
1 onion, chopped
140 grms plain flour
4 eggs
200 mls cup milk
½ teaspoon salt & pepper
½ cup grated cheddar cheese
¼ cup grated Parmesan
2 cups of spinach leaves
Method:
Place sausages and onion into a baking dish with a splash of oil and pop into a 180° oven for approx 15 – 20 minutes until the onion is transparent and the sausages are almost cooked through. Meanwhile, whisk together the flour, eggs, milk, salt and pepper until just combined. Scatter the spinach leaves over the sausage onion mixture then pour over the batter – do this carefully as it may spit at you. Scatter the cheeses on top and return to the oven until everything is baked through, approx 20 – 30 minutes.
Serves: 4-6
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Pork Saltimbocca
Ingredients:
800gm Pork fillets (200gm per person)
½ cup Marsala
8 slices of Parma ham (prosciutto)
8 sage leaves
Splash of Welly Boot olive oil
1 teaspoon butter
600mls cream
1 teaspoon chopped basil
Plain flour sufficient to coat the pork
Salt & pepper
Method:
Cut the fillets into 8 medallions, flatten slightly and place a sage leave on both sides of the pork. Next wrap the sliced Parma ham around the pork making sure you cover the sage leaf. Roll in the flour and salt and pepper. Put aside. Heat the pan and add the oil and butter. Seal each side of the medallions very quickly and remove to rest on a warm plate. Don’t wash the pan, de-glaze with the Marsala, add cream to the pan and simmer until reduced down and slightly thickened – approx. 10 mins Add the pork and cook for 2 minutes. Toss through the basil and serve. Great 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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Beef, Leek & Red Wine & Cauliflower Puree
Ingredients:
1.2kg chunky diced gravy beef
2 leeks thinly sliced
2 teaspoons butter
1 tablespoon olive oil
4 cups button mushrooms, sliced
500ml beef stock
1 cup red wine
1 tablespoon plain flour
Salt & pepper
1 small head cauliflower (about 1 kg)
30gm butter
1/3 cup whipping cream
Salt & pepper
2 tablespoons parmesan cheese
Method:
Melt butter and oil in an oven proof pot, add leeks and sauté until caramelised. Add beef & mushrooms and seal until the meat is browned. Pour in stock and wine. Season to taste with salt & pepper bring to simmer. Place lid on pot and cook for 2 hours or until tender in a 160° oven. Meanwhile mix plain flour with water to create a paste. Once meat is cooked, stir through flour paste to thicken the sauce.
Wash and trim cauliflower into florets. Bring a large pot of water to the boil over heat. Add cauliflower. Cook for approximately 15 to 20 minutes or until cauliflower is very tender. Drain well and return to pot. Add butter and cream and mash until smooth. Stir in parmesan cheese. Taste and season well with salt and pepper. Perfect side dish for all the family.
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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