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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Spicy Sausage & Mushrooms
Ingredients:
2 teaspoons olive oil
1 kg British Sausage Company Beef sausages
3 rashes bacon chopped
1 onion chopped
2 garlic cloves crushed
500g mixed mushrooms
1 teaspoon sweet paprika
¼ bottle Extra Chilli Japanese Sauce (for medium heat)
1 cup beef stock
¼ cup sour cream
Method:
Heat oil in pan over medium heat. Cook sausages until browned. Take off heat and cover in alfoil to keep warm. To the same pan, add the bacon, onion and garlic. Cook stirring until bacon is golden. Add the mushrooms. Stir until mushrooms have softened. Add the paprika, Japanese sauce and beef stock. Bring to a simmer. In the meantime cut each sausage up and add to the pan. Cook for another couple of minutes until well combined. Remove from the heat and stir through the sour cream.
Serves: 4
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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