Recipes



Corned Beef Salad

Posted by on Oct 29, 2014 in Recipes | 0 comments

Based on recipe from Salades by Damien Pignolet   Ingredients 1kg piece corned silverside (Real Beef) 1 large onion, peeled (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 3 cloves 2 carrots, roughly chopped (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 1 stalk celery, roughly chopped Bouquet garni (2 bay leaves, 6 parsley stalks, 4 sprigs thyme, 2-3 strips lemon zest and 10 lightly crushed black peppercorns all wrapped in a muslin cloth and tied with kitchen twine) (herbs from Brocklands, Hobart Kitchen...

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Owen’s Featherlight Scones

Posted by on Oct 22, 2014 in Recipes | 0 comments

Recipe courtesy of Owen Tilbury – Harvest Launceston Volunteer and Director of the Tasmanian Breath of Fresh Air Film Festival   Ingredients 1 egg (Mooreville Gardens, Mt Roland Free Range Eggs) 2 teaspoons sugar 30g melted butter ¾ cup milk 2 cups self-raising flour ½ teaspoon salt   Instructions Beat egg and sugar together until thick. Add melted butter to milk in a separate bowl. Sift flour and salt together into another bowl. Make a well in the centre, gently stir in egg mixture then milk mixture, and combine to make a...

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Asparagus, Leek and Green Garlic Soup

Posted by on Oct 15, 2014 in Recipes | 0 comments

Recipe from The Bojon Gourmet   Ingredients 2 bunches of asparagus (Newry Farm Asparagus) 3 large stalks green garlic (Tasmanian Natural Garlic & Tomatoes) 3 medium leeks (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 2 tablespoons butter 1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives) 1 teaspoon salt 1 large yellow potato, peeled and diced (Erinvale Farm Potatoes, Mooreville Gardens) Lemon juice, to taste 3/4 cup yoghurt or crème fraîche (Westhaven Dairy) Zest of 1 small lemon Chives, chervil, tarragon or...

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Thai Beef Salad

Posted by on Oct 8, 2014 in Recipes | 0 comments

Recipe by John T Bailey from Tamar Valley Pantry   Ingredients 300g beef sirloin steak, seasoned, cooked rare to medium – well rested but still warm, then sliced into thin strips for serving (Mount Gnomon Farm, Real Beef) ¼ Chinese wombok cabbage (Steve’s Vegies) 2 fresh tomatoes, sliced and de-seeded 1 piece of cucumber, de-seeded, sliced thinly ½ red onion, sliced finely (Laos Fresh Farm, Steve’s Vegies) 3 spring onions, sliced on a 45° angle (Laos Fresh Farm, Steve’s Vegies) A small handful Thai basil leaves, chopped at the last...

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Asparagus, Sage and Parmesan Frittata

Posted by on Oct 1, 2014 in Recipes | 0 comments

Recipe by Neil Perry from Good Food   Ingredients 6 asparagus spears, blanched and sliced on the diagonal (Newry Farm Asparagus) 1 tablespoon extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives) 2 eggs, lightly beaten (Mooreville Gardens, Mt Roland Free Range Eggs) Sea salt 2 tablespoons unsalted butter 4 sage leaves (Brocklands, Hobart Kitchen Gardens, Thirlstane Gardens) 35g (1/3 cup) freshly grated Parmesan 1 spring onion, thinly sliced (Laos Fresh Farm, Steve’s Vegies) Freshly ground pepper   Instructions Heat the...

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Leek and Cheddar Bread and Butter Pudding

Posted by on Sep 24, 2014 in Recipes | 0 comments

Recipe from Gourmet Traveller We love a sweet bread and butter pudding, and the technique also lends itself well to savoury recipes. This version is all cheesy goodness, and makes for a perfect brunch dish – especially topped with leg ham and lightly pickled fennel to cut through the richness. A poached egg would make a welcome addition. Any leftovers are delicious pan-fried in a little butter.   Ingredients 50g butter, coarsely chopped, plus extra for greasing 2 leeks, coarsely chopped (Laos Fresh Farm, Mooreville Gardens, Steve’s...

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Root Vegetable Slaw with Labneh

Posted by on Sep 17, 2014 in Recipes | 0 comments

Recipe from Jerusalem by Yotam Ottolenghi   Ingredients 3 medium beetroot (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 2 medium carrots (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 1/2 a celeriac (Laos Fresh Farm, Steve’s Vegies) 1 medium kohlrabi (Laos Fresh Farm, Steve’s Vegies) 4 tablespoons lemon juice 4 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives) 3 tablespoons sherry vinegar 2 teaspoons caster sugar 25g coriander leaves, roughly chopped (Brocklands, Laos Fresh Farm, Steve’s Vegies, Thirlstane...

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Warm spring lamb, pumpkin and rocket salad

Posted by on Sep 9, 2014 in Recipes | 0 comments

Ingredients 600g cooked lamb, sliced or shredded, warm or at room temperature (Braefield Prime Lamb, Rumdoodle Farm) 1 large butternut pumpkin (Mooreville Gardens, Steve’s Vegies), diced, roasted in olive oil (Coronea Grove Olives, Mt Direction Olives), seasoned with salt and pepper 4 medium sized brown onions, sliced and caramelised (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies), add 1 teaspoon brown sugar and 1 teaspoon balsamic vinegar, and cook for a few more minutes until dark brown in colour and sticky consistency 2...

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Seafood Bake with Paris Mash

Posted by on Sep 2, 2014 in Recipes | 0 comments

Recipe by Karen Goodwin-Roberts and courtesy of Taste Tasmania   Ingredients 250g butter (Elgaar Farm) 3 large Kennebec potatoes, peeled (Erinvale Farm Potatoes, Mooreville Gardens) Salt and pepper 50ml cream (Elgaar Farm) 1 onion, finely diced (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 1 carrot, finely diced (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 1 leek, finely sliced (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies) 1 tablespoon curry powder 150g flour 1 litre milk, warm (Elgaar Farm, Red...

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Slow-Roast Shoulder of Lamb

Posted by on Aug 26, 2014 in Recipes | 0 comments

Recipe by Hugh Fearnley-Whittingstall, courtesy of Rumdoodle Farm Older lamb such as mutton or hogget is used in this warming dish. “Lamb shoulder is an underrated cut. Treated to a very long, slow cook with pungent spices, it offers meltingly soft, flavourful meat that you can pull off the bone easily – as well as a pool of rich juices. This recipe works best with larger, more mature lambs, or hogget or mutton. You can also rub the spice paste on the inside of a boned lamb shoulder, then roll and tie it. Give it an initial 30...

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