Ingredients:
1 Pork Belly Rolled
1 tablespoon olive oil
2 teaspoons Whittington’s Moroccan spice
2 tablespoons fresh lemon juice
3 tablespoons salt
Method:
Combine the lemon juice, olive oil, Moroccan spice in an empty jar or bottle (or salad dressing cruet if you have one) and shake variously to ensure the spiced as well incorporated and emulsifies. Take pork out the packaging and dry the skin with some absorbent paper towel. Score the skin in 1cm increments diagonally both ways and place in a medium depth baking tray. Gently massage the Moroccan marinate into the skin. Allow to marinate for at least 1 hour. Preheat oven to 220°. Place pork in the oven and cook for 25 minutes or until pork crackle is crispy and golden. Turn oven down to 185°. Spoon sauces form the bottom of the tray over the pork and cook for another hours. Let pork belly rest for 20 minutes before serving. For a more intense flavour use the Moroccan pan juices to make a gravy.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Farmers Market Toad in the Hole
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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Mango Chicken Meatballs
Ingredients:
1 kg Mt Barker Free Range Chicken Meatballs
2 tablespoons olive oil
Salt and Pepper
3 onions, sliced
1 cup chicken stock
1 litre Golden Circle Mango Nectar
Serving Suggestion:
Rice
Potato
Method:
Place a pan on the stove top over a medium heat and fry the oil and onions until fragment. Remove from heat and season with salt and pepper. Pour in the chicken stock and mango nectar. Bring to simmer for 30 minutes. Add the meatballs and slowly simmer for approx. a further 20 minutes until the balls are cooked through. Serve with rice or mash.
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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