- 2 medium onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 cup chicken stock
- 1 tablespoon packed dark brown sugar
- 1 tablespoon chili powder
- 1 tablespoon sea salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1-2kg boneless pork neck
1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
3. Using 2 forks shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker. Use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.
- Linga Longa Farm 1.5 -2kg Beef Short Ribs Grass Fed
- 2 tablespoons oil
- 1 onion
- 1 carrot
- 1 cup (250ml) GF light soy sauce
- 1 firmly packed cup (250g) brown sugar
- 4 star anise
- 5 garlic cloves
- 1/2 cup (125ml) rice wine vinegar
- 2 cups Beef Stock
- 1/2 teaspoon sesame oil
- 3 spring onions, sliced
- Steamed rice, Chinese broccoli and sliced red chilli, to serve
Preheat the oven to 160°C. or cook in slower Cooker/Pressure Cooker
Heat oil in a flameproof casserole over medium-high heat. Season the beef, then in batches, cook for 3-4 minutes
Add the onion and carrot, then cook, stirring, for 2-3 minutes until browned. Add the soy, sugar, star anise, garlic, vinegar, stock, sesame oil and two-thirds of the spring onion and bring to a simmer. Add beef, then cover and transfer to the oven. Roast for 2 1/2-3 hours until meat is tender and falling off the bone.
Serve beef with rice, Chinese broccoli, chilli and remaining spring onion.
- Linga Longa Farm Beef Cheeks 1.5 – 2kg
- 2 onions diced
- 3 stalks celery, coarsely chopped, leaves included
- 1 carrot, coarsely chopped
- 4 gloves garlic diced
- 2 -3 fresh bay leaves
- 6 stems fresh thyme
- Pepper and Salt to season
- 1 cup of red wine
- 1 bottle of tomato passata
- 1 cup of beef stock or bone broth
Dice the veg and sauté in a little olive oil.
Sauté beef cheeks in the same pan. Add red wine, tomato sugo and bay leaves and season.
Slow cook on stove top 3hrs, slow cooker 6hours or pressure cooker 1hr. Beef cheeks are ready when they break apart easily
Remove beef cheeks puree gravy
Serve on potato mash
- Linga Longa Farm 800g Diced Beef
- ¼ cup unsalted peanuts
- 1 onion roughly chopped
- 400ml light coconut milk
- 115g massaman curry paste
- 450g potatoes cut into 2.5cm chunks
- 4 kaffir lime leaves
- 1 cinnamon stick
- 1 tbsp. tamarind paste
- 1.5tbsps. palm or brown sugar
- 1.5tbsps. fish sauce
- 1 red chilli, seeded, finely sliced to serve
Preheat oven to 200C or 180 fan. Place peanuts on a baking tray and roast in oven for 5mins, until golden brown. When cool enough to handle, roughly chop peanuts. Reduce oven to 180C or 160C fan.
Meanwhile, heat 2tbsp of coconut milk in a large flameproof casserole pan on high. Cook curry paste, stirring for 1 min, until fragrant. Add beef and cook, stirring, for 1-3mins, until well coated and browned. Stir in potato, onion, kaffir lime leaves, cinnamon, tamarind, sugar, fish sauce, 2tbsp of chopped peanuts, remaining coconut milk and 200ml water. Bring to a simmer. Cover and transfer to oven, cook for 1.5-2hours, until beef is very tender. Scatter sliced chilli and remaining chopped peanuts over curry. Serve with jasmine rice.
- 1 onion, studded with 6 cloves
- 1 stalk celery, coarsely chopped, leaves included
- Bunch of any herbs you have thyme, oregano parsley
- 1 carrot, coarsely chopped
- 1 bulb garlic, halved
- 2 bay leaves
- 1 tsp. black peppercorns
- 25g butter
- 25g corn flour
- 1/4 cup (60ml) pouring cream
- 1/3 cup chopped flat-leaf parsley
- 1 1/2 tbsp. wholegrain mustard
Place meat in a large saucepan with studded onion, celery, carrot, garlic, bay leaves, peppercorns, herbs and enough water to cover by 5cm. Simmer, partially covered, over medium heat for 2 hours or until meat is tender.
Heat butter in a pan over low-medium heat. Stir in flour. Remove from heat. Gradually stir in 2 cups strained cooking liquid. Return to heat and stir until mixture boils and thickens. Add cream and bring to the boil. Add parsley and mustard. Remove meat from cooking liquid and slice. Serve with vegetables and sauce.
Store unused corned beef in the liquid in the fridge and either heat or serve cold.
- 1.5kg Linga Longa Roast
- 1 x 40g sachet chilli con carne recipe base
- 250g cherry tomatoes
- 2 garlic cloves, unpeeled
- 1/2 small white onion, finely chopped
- 2 tablespoons chopped fresh coriander leaves
- 1 tablespoon sliced pickled jalapenos, finely chopped(optional)
- 8 mini white corn tortillas
- Shredded lettuce and reduced-fat grated cheddar, to serve
Place beef in a shallow glass or ceramic dish. Sprinkle with seasoning. Rub all over to coat. Refrigerate for 1 hour, if time permits.
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place beef on prepared tray. Roast for 1.5hrs minutes for medium or until cooked to your liking.
Meanwhile, heat a medium frying pan over medium heat. Add tomatoes and garlic. Cook for 10 to 15 minutes or until charred and garlic is tender. Peel garlic. Place tomatoes and garlic in a food processor. Pulse until finely chopped. Transfer to a bowl. Stir in onion, coriander and jalapenos
Thinly slice beef. Serve beef with tortillas, salsa, lettuce and cheese.
- Linga Longa Farm 4x200g rump steaks
- 2 potatoes or 1 sweet potato
- 3 cups frozen peas
- ¼ cup finely chopped fresh mint leaves (or mint sauce)
- 2 Teaspoons oil
- 2 Tablespoons of horseradish or mustard
- 4 sheets of frozen puff pastry
- 1 egg, lightly beaten
1. Preheat oven to 220C or 200C fan-forced.
2. Place potato in a medium saucepan. Boil jug and cover with boiling water, boil for 15mins or until tender. Add peas for the last 5mins of cooking time, drain. Return to pan, using a fork, roughly mash. Stir in mint. Cool for 5mins.
3. Meanwhile, season steaks with salt pepper and olive oil and cook over a high heat in frypan for 30-60seconds until just browned. Transfer to a plate. Spread the top of each with horseradish or mustard.
4. Place 1 pastry sheet on a flat- surface. Spoon ¼ of the pea mash onto the centre of pastry. Top with steak. Fold pastry over to enclose steak, pressing gently to seal. Place on prepared tray, seam-side down. Repeat with remaining pastry sheets, mash and steak. Brush with egg. Decorate top with pastry strips if desired.
5. Bake for 20minutes or until pastry is golden and puffed.