Recipes



Roast Pork with Apples and Cider

Posted by on Jul 23, 2014 in Recipes | 0 comments

Roast Pork with Apples and Cider

Recipe adapted from Super Food Ideas   Ingredients 2.3kg boneless pork leg roast (Mount Gnomon Farm) 2 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives) 1 tablespoon sea salt flakes 500g shallots, peeled (Old School Farm) 355ml apple cider (Frank’s Cider, Lost Pippin, Spreyton Cider Co, William Smith & Sons) 2 garlic cloves, crushed, or substitute with smoked garlic (Tasmanian Natural Garlic) 1 cup chicken stock 1 teaspoon fennel seeds 3 large apples, cut into thick wedges (Lees Orchard, Windara Orchard)  ...

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Risotto of Smoked Baby Salmon with Olive Paste and Feta

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

Risotto of Smoked Baby Salmon with Olive Paste and Feta

Recipe courtesy of 41 Degrees South Tasmania   Ingredients 1 hot smoked whole baby salmon (41 Degrees South Tasmania) 1 carton fish stock 2 cups Ferron Superfino Vialone Nano – risotto rice 375ml white wine (Gryphonwood Vineyards, Humbug Reach Vineyard, Sharmans) 1 medium onion (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies) 100g feta, crumbled (Red Cow Dairies, Southern Sky Gourmet, Yondover Farm House Cheese) 4 teaspoons olive paste Grated parmesan to serve   Instructions Remove skin from salmon,...

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Moroccan Tagine with Prunes and Preserved Lemon

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

Moroccan Tagine with Prunes and Preserved Lemon

Recipe published in Lemons: A Country Garden Cookbook by Christopher Idone. Courtesy of Upper Tree.   Ingredients 3 pounds lean lamb, neck or shoulder, trimmed and cut into 2 inch cubes (Braefield Prime Lamb, Mt Gnomon Farm) ¼ cup olive oil (Coronea Grove Olives, Mt Direction Olives) Salt and freshly ground black pepper to taste 3 medium yellow onions, finely chopped (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies) ½ teaspoon turmeric 1 teaspoon ground ginger ½ teaspoon ground cinnamon ¼ teaspoon cayenne pepper 1/8...

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Smoky Baked Beans with Bacon Crumbs

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

Smoky Baked Beans with Bacon Crumbs

Recipe courtesy of Gourmet Traveller   INGREDIENTS 350g dried borlotti beans, soaked overnight in cold water, drained 500ml (2 cups) chicken or beef stock 1 fresh bay leaf (Thirlstane Gardens) 1½ tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives) 1 Spanish onion, finely diced (Laos Fresh Farm, Old School Farm, Steve’s Vegies) 1 garlic clove, finely chopped (Tasmanian Natural Garlic, Laos Fresh Farm, Old School Farm, Steve’s Vegies) 250g rindless smoky-bacon rashers, cut into strips (Mount Gnomon Farm) 1 teaspoon each...

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Jerusalem Artichoke and Truffle Soup

Posted by on Jun 25, 2014 in Recipes | 0 comments

Jerusalem Artichoke and Truffle Soup

Recipe courtesy of Four Springs Produce   INGREDIENTS 50g butter (Elgaar Organic Farm) 1 onion, chopped (Laos Fresh Farm, Moorville Gardens, Old School Farm, Steve’s Vegies) 450g Four Springs Jerusalem Artichokes, peeled and cut into chunks (Four Springs Produce) 900ml chicken stock 150ml milk (Elgaar Organic Farm) 90ml thick cream (Elgaar Organic Farm) Truffle salt (Four Springs Produce, Tamar Valley Truffles) Freshly ground black pepper 30g shaved truffle (Four Springs Produce, Tamar Valley Truffles)   INSTRUCTIONS Melt butter in...

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Truffled Cauliflower Leek Soup

Posted by on Jun 18, 2014 in Recipes | 0 comments

Truffled Cauliflower Leek Soup

Recipe courtesy of Tamar Valley Truffles   INGREDIENTS  400g cauliflower cut into florets (Laos Fresh Farm, Moorville Gardens, Old School Farm, Steve’s Vegies) 1 large potato diced (Erinvale Potatoes, Moorville Gardens, Old School Farm) 1 clove garlic – crushed (Tasmanian Natural Garlic, Four Springs Produce, Laos Fresh Farm, Old School Farm, Steve’s Vegies) 1 medium leek – washed and sliced (Laos Fresh Farm, Moorville Gardens, Steve’s Vegies) 1 medium onion diced (Laos Fresh Farm, Moorville Gardens, Old...

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Apple Onions

Posted by on May 30, 2014 in Recipes | 0 comments

Recipe courtesy of Sally Lees from Windara OrchardA perfect accompaniment when cooking pork sausages or pork chops. INGREDIENTS1 onion, diced (Laos Fresh Farm, Steve’s Vegies)1 or 2 Pink Lady apples, cut into wedges (Lees Orchard, Windara Orchard)2 Cups chicken stockOptional: Curry powder, favourite herbs METHOD1.  Par-cook your pork and remove from the pan.2.  Place onions and applies in pan.3.  Caramelise onions and apples using juices in pan.4.  Add chicken stock.5.  Place pork back in pan and simmer for another 20 minutes.6.  Add...

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Carrot and Chorizo Soup

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

INGREDIENTS 30g unsalted butter 1 tablespoon olive oil (Mt Direction Olives) 2 onions, finely chopped (Laos Fresh Farm, Steve’s Vegies) 2 garlic cloves, finely chopped (Tas Natural Garlic) 5 coriander roots, plus leaves to serve (Thirlstane Gardens) 2 teaspoons ground coriander 1 teaspoon ground turmeric 3 teaspoons cumin seeds 1kg carrots, chopped (Mooreville Gardens, Laos Fresh Farm, Steve’s Vegies) 1.25L (5 cups) chicken stock 1 tablespoon lemon juice 150g chorizo, finely chopped (Mount Gnomon Farm)   METHOD 1.  Heat the butter...

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Beef and Carrot Casserole

Posted by on May 18, 2014 in Recipes | 0 comments

INGREDIENTS 1 1/2 tablespoons olive oil (Mt Direction Olives) 750g Round steak, trimmed and cubed (Real Beef, Mount Gnomon Farm) 1/4 cup seasoned flour 1 leek, trimmed, washed and sliced (Mooreville Gardens, Laos Fresh Farm, Steve’s Vegies) 1 garlic clove, crushed (Tas Natural Garlic) 1 tablespoon ground cumin 2 teaspoons ground ginger 2 cups salt-reduced beef stock 6 carrots, cut into wedges (Laos Fresh Farm, Steve’s Vegies, Mooreville Gardens) 400g diced tomatoes (Four Springs Produce, Mooreville Gardens) 1/2 cup stuffed green...

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Hazelnut Chocolate Slice

Posted by on May 18, 2014 in Recipes | 0 comments

One of the favourites served on Hazelbrae Hazelnuts luncheon tours. INGREDIENTS 125g butter (Elgaar Farm) 2 tablespoons golden syrup ½ a can of sweetened condensed milk ½  packet of arrowroot biscuits (crushed finely) 1 ½  cup of ground raw hazelnuts (or meal) (Hazelbrae Hazelnuts) 60g copha ½ cup of roasted hazelnuts (chopped) (Hazelbrae Hazelnuts) 200g milk chocolate   METHOD 1.  Place butter, golden syrup, and condensed milk in a small saucepan and cook on low heat stirring for at least 3 minutes until golden, remove from heat. 2.  Add...

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