TASTY LINKS

  • Warm Granola Porridge

    Not only will this recipe warm up your mornings but also keep you full until midday.

    INGREDIENTS

    • 1 1/2 cups of your favourite granola
    • 1 banana, sliced
    • 1/2 teaspoon of vanilla paste
    • 2 1/2 cups of cold water
    • 1/2 cup of almond meal

    METHOD

    Place the water is a saucepan over medium heat and bring to the boil, reduce to low heat.

    Add sliced banana and vanilla paste and stir through.

    Add in the granola and stir. Once the water starts to absorb (about 1-2mins), turn the heat off.

    Place the almond meal on top of the cooked Granola, without stirring and cover with a saucepan lid. Leave the porridge to steam for 5-10 minutes.

    WarmGranollaPorridgeRecipe provided by Lisa from Hungry Media

  • Red Wine Lasagna

    Left over wine from last night’s get together? This lasagne is the perfect way to soak up all of those delicious vineyard flavours and create more wonderful memories. Serve with a refreshing garden salad of your choice.

    INGREDIENTS

    Lasagna

    • 2 teaspoons olive oil
    • 1 brown onion, chopped
    • 3 garlic cloves, crushed
    • 750g beef, minced
    • 2 cans of 400g diced tomatoes
    • 125ml red wine
    • 2 tablespoons tomato paste
    • 4 fresh lasagna sheets
    • 45g mozzarella, grated
    • 20g parmesan, grated
    • salt and pepper

    Bechamel Sauce

    • 1L full cream milk
      (skim is okay too)
    • 4 eggs
    • 60g butter
    • 1 brown onion, chopped
    • 2 tablespoons fresh parsley, chopped
    • 10 whole black peppercorns
    • 4 whole cloves
    • 2 bay leaves
    • 50g plain flour
    • 50g parmesan, finely grated
    • A pinch nutmeg, ground
    • Salt and white pepper, ground

    METHOD

    Heat the oil in a large frying pan over medium heat. Sauté the garlic and onion for about until soft and translucent. Add the mince and cook until mince changes colour – stir to avoid lumps.

    Add the tomato, wine, tomato paste, and bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat and season with salt and fresh black pepper.

    To make the cheese sauce, add the milk, onion, peppercorns, cloves parsley and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes. Run mixture through a sieve and discard any lumps, herbs and spices that remain in the sieve.

    Melt butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.

    Away from the heat – gradually pour in half the milk, whisking consistently until mixture is smooth. Add the remaining milk, in small amounts, whisking until smooth and combined.

    Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for about 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.

    Preheat oven to 180°C. Lightly brush a rectangular 3L ovenproof dish with oil to grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Lay 1 lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and bechamel, finishing with a layer of bechamel.

    Sprinkle with parmesan and mozzarella. Place on a baking tray. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.

    RedWineLasagna_ForWeb
    Recipe from Farmhouse Direct

  • Purple Cauliflower Dip

    WOW the kids with a purple, magic-inspired dip that gives them with nutritious super food powers! Fill their tummies with a colourful treat by serving with carrot and celery sticks.

    INGREDIENTS

    • 900g purple cauliflower, cut into small pieces
    • 1 teaspoon fresh rosemary
    • 1 tablespoon extra virgin olive oil
    • 1 garlic clove, chopped
    • 1 teaspoon cumin
    • 1 lemon, juiced
    • 225g cream cheese, softened and diced small
    • salt and pepper to taste

    METHOD

    Place a medium frypan over medium high heat. Add the oil once the pan is hot.

    Sauté the purple cauliflower, garlic, rosemary and cumin until cauliflower begins to change colour. Stir frequently, to prevent sticking or burning.

    Once the change in colour occurs, add 50 mls of water. Cook further until cauliflower is cooked through and mixture is again dry. If mixture is too thick and gluggy, add 10 – 15 ml of cream or milk to correct consistency.

    Place cauliflower mixture into a food processor with the cream cheese and blend well. Add lemon juice while mixture is being blended.

    PurpleCauliflower
    Recipe by Heather from Food.com

  • Tangy Tangelo Tart

    Tantalise your taste buds and impress your house guests with a whirlwind of tangelo goodness. The combination of grapefruit and mandarin flavour will be sure to get the party started.

    INGREDIENTS

    Biscuit Base

    • 185g of your choice of sweet biscuit, blended into fine crumbs
    • 1/2 teaspoon cinnamon, ground
    • 1/4 teaspoon nutmeg, ground
    • 90g butter, melted
    • Icing sugar for serving

    Tangello Curd

    • 3 tangelos
    • 4 eggs
    • 3/4 cups caster sugar
    • 125g butter, diced

    METHOD

    Grease a large round quiche pan with a removable base (about 24cm diameter and 2cm deep).

    Add biscuit crumbs, spices and butter together in a bowl and mix thoroughly. Pour mixture into the pan, distribute evenly and press the mixture firmly into the base and around the sides. Place in the fridge for 1 hour.

    Grate the rind of 1 tangello and retain the skin of one tangelo for decoration. Juice all the tangelos.

    Whisk the eggs and sugar until well combined in a heatproof bowl. Add 2/3 cup of tangelo juice and the grated rind to your mixture slowly – continue whisking until well incorporated.

    Place the bowl over a pot of simmering water ensuring the water does not make contact with the bowl. Stir the mixture constantly with a wooden spoon for about 20 minutes until the curd thickens. Do not allow the mixture to boil. Remove from heat and mix in the butter.

    Pour the curd into the biscuit base and refrigerate overnight. Just before serving take the remaining tangelo skin and zest it in large curly pieces.Add the zest to the centre of the tart and dust the surface with icing sugar.

    TangelloRecipe by Tim from Fresh Citrus Direct

  • Turkey Drumsticks in Apple Cider

    Are you looking for more bang for your buck? Try this one pot wonder that will keep both your bellies and pockets full this winter. Serve with mash potato as a side or add toasted faro to the liquid in the last 30 minutes of cooking for extra goodness.

    INGREDIENTS

    • 2 turkey drumsticks
    • 1 large onion, diced
    • 2 sticks celery, diced
    • 2 carrots, diced
    • 375 ml apple cider
    • 2-3 cups chicken stock
    • 2 bay leaves
    • 4 sprigs thyme
    • olive oil
    • 1/2 bunch parsley, chopped
    • salt and pepper to taste

    METHOD

    Preheat the oven to 180*C. Heat olive oil in large pot and brown turkey legs. Transfer to a plate.

    Add onion, celery and carrots and cook until onion is tender. Add thyme and return turkey to pan then add apple cider. Allow cider to cook off for about 2 minutes before adding chicken stock – ensuring legs are covered.

    Season and add bay leaves. Transfer pot with lid to oven and cook for one hour. After an hour remove casserole lid and brown turkey. Serve with chopped parsley.

    TurkeyDrumsticksWithPotatoes Recipe by Sophie O’Neil from Friends of Victorian Farmers’ Market Association

  • Chestnut Torte with Berries

    Chestnuts, berries and cream make for a great combination to satisfy your sweet tooth!

    INGREDIENTS

    • 3 eggs, separated
    • 1 1/2 cups chestnuts, ground
    • 1/2 cup castor sugar
    • 1/4 cup bread crumbs, finely blended
    • 2 medium apples, grated
    • 450ml cream
    • sugar to taste
    • 450g of seasonal berries

    METHOD

    Grease an 8” spring form pan. Set oven temperature to moderately slow. Beat egg yolks with sugar until mixture thick and light. Fold in ground chestnuts, bread crumbs and apples.

    Beat egg whites until stiff but not dry and fold into the batter. Pour into prepared tin and bake in the moderately slow oven for 45 minutes.

    Cool in the pan then remove. Place on serving plate. Whip the well chilled cream with sugar to taste until to stiff.

    Spread cream around the sides of the cool torte. Fold berries in to the remaining cream and pile on top of the cake. Chill for at least an hour before serving in wedges for dessert.
    ChestnutsRecipe from Chestnut Growers of Australia

  • Kale Pesto and Venison Pasta

    Who’s game enough to try a new flavour combination? Our kale pesto pasta with venison sausage has winter show-stopper written all over it. With only 20 minutes needed for cooking you will have a family of 6 warmed up in no time.

    INGREDIENTS

    • 1/2 onion, diced
    • Salt and pepper to taste

    Pesto

    • 2 bunches kale, stems trimmed and roughly chopped
    • 1/2 cup olive oil
    • 5 cloves garlic
    • 1/2 lemon, freshly squeezed
    • 1/4 cup walnuts
    • 1/2 cup of a strong bitey cheese like parmesan, grated

    Pasta

    • 1 tablespoon olive oil
    • 450g pasta
    • 450g venison sausage, cooked and sliced
      this can be substituted with your choice of fresh sausage
    • 1 red pepper, diced
    • 1 zucchini, diced

    METHOD

    Bring a large pot of salted water to a boil. Whilst waiting prepare a big bowl of ice water. Add the kale to the boiling water and remove once limp. Place the kale into the iced water immediately. Drain and pat dry.

    Bring the large pot of water back to a boil and add the pasta. While waiting for the pasta to cook, add kale, walnuts, garlic, olive oil, lemon juice, salt and pepper to taste to a food processor or blender and blend until smooth.

    Heat a pan on medium and add 1 tablespoon of olive oil. Add the onions with a little salt and pepper to taste and sauté until they become translucent. Add the zucchini and red pepper and cook until tender. Warm up the sliced, cooked sausages in the pan. 

    When the pasta is done cooking, save 1/2 cup of the cooking liquid and drain. In a small bowl, mix the pesto with a little bit of the cooking water to help loosen it up. Combine the pasta, sautéed veggies, sausage, and pesto in a large bowl and toss until everything is evenly distributed. Serve with more grated cheese to garnish.

    KaleVenisonPasta
    Recipe from Laura’s Wild Kitchen

  • Roasty Toasty Carrots

    Roast carrots with walnuts, goats cheese and currents. This is a great little side dish to add to your usual roast meat.

    INGREDIENTS

    • 500g baby carrots, scrubbed
    • 1 tsp cumin seeds
    • Olive oil
    • 2 tbs walnuts
    • 2-3 sprigs flat leaf parsley
    • 2 tbs currents
    • 50ml sweet sherry or wine
    • 50g goats cheese, crumbled
    • Salt and pepper to taste

    METHOD

    Pre heat the oven to 200*C. Trim the carrot tops, leaving around 2cm of the stems intact. Wash the carrots well. If you have any larger carrots, cut them in half lengthways.

    Place the carrots, cumin seeds and salt and pepper in a large baking tray. Coat with olive oil and toss to combine. Roast until almost cooked through, around 20-30 minutes.

    Meanwhile, place the sherry and currents in a small bowl and set aside. Roughly chop the parsley. When the carrots are almost cooked through, Add the walnuts on top and bake for a further 3-4 minutes until the nuts are golden.

    Place the carrots onto a serving dish. Sprinkle with the crumbled goats cheese, drained currents and parsley. Serve immediately.

    RoastyToastyCarrotsRecipe by Farmers’ Feed

  • Cottage Pie

    When it’s wintery out, there’s fresh mince beef on offer from Warialda and hungry mouths to feed, a traditional cottage pie cannot be beaten! This serves six easily or can be divided up for hearty lunches or busy weeknight dinners. Extra delicious with a side of steamed mix greens including kale, brussel sprouts and broccoli – topped with a squeeze of lemon, a crack of pepper and drizzle of olive oil.

    INGREDIENTS

    • 800g approx potatoes
    • 50g butter
    • 1/3 cup milk
    • 1 teaspoon salt
    • 1 teaspoon oil
    • 2 small brown onions, chopped
    • 1 garlic clove
    • 2 medium carrots, diced
    • 3 celery stalks, diced
    • 750g lean beef mince
    • 2 carrots, peeled and diced small
    • 1/5 cup tomato paste or fresh diced tomatoes and a touch of sugar
    • 1/4 cup flour
    • 1 cup beef stock
    • Ground black pepper

    METHOD

    Preheat your oven to 180*C. Peel the potatoes and boil in a large pot of salted water until tender. Drain and mash immediately with the butter, milk and half the salt. Set aside.

    In a large pan, heat the oil over a medium high heat and add the onion, celery, garlic and carrot. Saute for 5 minutes or until transparent and fragrant. Add the beef and cook for a further 6-8 minutes, breaking up any lumps with a spoon, until all the meat has browned.

    Add the tomato paste and saute for a further minute. Sprinkle the flour over the meat mixture and stir to mix through. Add the stock a little at a time until all incorporated. The meat mixture should be a lovely dark brown colour, and the gravy will be rich.

    Place the meat mixture into a baking dish. Carefully spread the mashed potato over the top and rough it up with a fork – this will help to create the yummy crispy bits on top. Drizzle lightly with some olive oil.

    Bake for 30-40 minutes or until the top is beautiful deep golden brown.

    CottagePieRecipe by Farmers’ Feed

  • Carrot, Ginger and Orange Soup

    There is nothing like a nice bowl of warm soup during the winter. This recipe is an old classic which is often forgotten about. The addition of ginger gives it an extra element of warmth for those cold days and nights. Make a big batch and freeze into individual portions for easy and affordable work lunches.

    INGREDIENTS

    • 1 medium brown onion, finely chopped
    • 2 sticks celery, finely chopped
    • 4 garlic cloves, crushed
    • 1 thumb size piece of fresh ginger, peeled and finely chopped
    • 1kg carrots, peeled and roughly chopped
    • 1 bay leaf
    • 1L chicken or vegetable stock
    • 1 large orange, zest and juice
    • 2 tablespoon olive oil
    • Salt and pepper to taste
    • Natural yoghurt and coriander to garnish

    METHOD

    Heat the oil in a large heavy based saucepan. Sauté the onion, garlic, ginger and celery until soft – around 5-10 minutes.

    Add the carrots and cook until just soft – around 5 minutes. Add the stock, orange zest and bay leaf. Bring to the boil then reduce the heat to a simmer. Cook for around 20-30 minutes until carrots are tender.

    Blend soup until smooth. Stir in orange juice and season to taste. Serve into bowls with a dollop of natural yoghurt and chopped coriander to garnish!

    CarrotSoupRecipe by Farmers’ Feed

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