Ingredients:
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves
3 carrots, chopped
¼ savoy cabbage, shredded
1 celeriac root, peeled and diced
200grm pumpkin, peeled and diced
200grm Jerusalem artichoke, peeled and cubed
200grm green beans, sliced
2 zucchini, diced
2 teaspoon fresh/1 teaspoon dried tarragon leaves
2 ham hocks
2 litres chicken or vegetable stock
Method:
Heat the oil in a large pot and gently fry the onion, garlic, carrot, cabbage, celeriac, pumpkin, Jerusalem artichoke, green beans and zucchini until the onion is tender. Add the ham hock and stock and bring to the boil before reducing the heat to a simmer and covering. Cook for at least 1 ½ hours making sure to stir regularly so it doesn’t stick to the bottom. Uncover and cook for a further half an hour until the soup is thickened and the ham falls from the bone. Remove from the heat and using tongs, carefully remove the hock and place aside. Once cool enough to handle shred the ham meat and discard the bones, fat and skin. Add the ham back into the soup and heat through. Serve with lots of buttered, crusty bread.
Serves: 6-8
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Sticky Beef Ribs
Ingredients:
1 cup tomato sauce
½ cup honey
2 tablespoons soy sauce
3 tablespoons Giuliano Glaze with “Balsamic Vinegar of Modena”
2 tablespoons brown sugar
1 teaspoon powdered mustard
1 teaspoon dried chilli
1 kg beef ribs
Salt and Pepper to taste
Method:
Combine tomato sauce, honey, soy sauce, vinegar, sugar, mustard, salt and pepper in a ceramic dish. Add ribs and turn to coat. Cover and refrigerate for at least 1 hour. Reheat oven to 180°. Line a baking tray with baking paper. Place ribs on tray and cover with baking paper and foil. Place in oven for 2 hours or until tender, turning ribs over once and baste with sauce. Turn oven down to 160° and cook uncovered until caramelised.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Cajun Roast Pumpkin with Sour Cream & Sweet Chilli Dressing
Ingredients:
1.5kg Pumpkin, chopped into bite size pieces
Splash of Olive Oil
2 tablespoons melted butter
1 teaspoon crushed garlic
1/3 cup sweet chilli sauce
300 ml sour cream
½ cup chives or spring onion, finely chopped
1 tablespoon Cajun Spice
Salt and Pepper to taste
Method:
Preheat oven to 220°. Toss the chopped pumpkin in the olive oil, garlic, Cajun spice and butter in a baking tray lined with baking paper. Roast pumpkin in over for approx. 45 – 60 minutes. Mix together sour cream, chives and sweet chilli sauce. Season with salt and pepper to your liking. Serve as a dip with the pumpkin or serve as a side dish with a meal.
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:
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