Winter on the Farm: Rib-sticking Dinners

Front Cover
Allen & Unwin, Jul 1, 2011 - Cooking - 64 pages
Embrace the cooler temperatures with hearty dinner recipes from 'Gourmet Farmer' Matthew Evans.

Join chef, food critic and author of the hugely successful food bible, The Real Food Companion, Matthew Evans, as he embraces winter with a great selection of rib-sticking dinners.

Recipes include: Cottage pie with mustard cheese topping; Oven-baked pasta with rabbit ragu; Bratwurst with braised Lilliput lentils; Pork and potato goulash; Stout, beef shin and mushroom pie; Pork chops baked with stout and mustard; Pot-roast quail with pomegranate; Sticky beef ribs; Chicken tagine with green olives and quince; Not your ordinary meatloaf; Sicilian-style braised lamb shoulder with wild fennel and potato; Lamb breasts with capers, tomato and anchovies; Casserole chicken with white wine, mushrooms and sage; Corned beef with horseradish sauce; and Ross's twice-cooked pork shoulder.

Matthew grows much of his own produce on his farm in Tasmania, also the setting for his popular TV series 'The Gourmet Farmer', where he cooks these cosy feasts on his wood fired stove as the temperature drops outside. Winter on the Farm is the ultimate guide to cooking nourishing and hearty food, and will inspire you to create these rich, wonderful flavours as soon as you feel a winter chill in the air.

All titles in this series: Winter on the Farm - The Collection Winter on the Farm - Sleep-in Food Winter on the Farm - Cosy Lunches Winter on the Farm - Rib-sticking Dinners Winter on the Farm - Puddings and Sweet Things
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Selected pages

Contents

cover
ovenbaked pasta with rabbit ragu
pork chops baked with stout and mustard
Copyright

Common terms and phrases

About the author (2011)

Now starring in the second series of SBS' The Gourmet Farmer, Matthew Evans is the author of several books on food, including his memoir, Never Order Chicken on a Monday, which chronicles his rise from badly dressed Canberra boy to badly dressed restaurant reviewer being sued for his writing in The Sydney Morning Herald. A former restaurant critic who ate out about 500 times a year just for work, Matthew has long been passionate about what we put in our mouths. In fact, he used to be a chef, though by all accounts he's much better now. These days Matthew lives the life most of us can only dream about, rearing old breed pigs and chooks and baking in a woodfired cooker on a small farmlet in Tasmania's beautiful Huon Valley. When he's not milking Maggie the fat, soft-eyed jersey cow, he's trying to get vegies to grow where the possums won't eat them. Matthew's last book published by Murdoch Books was The Real Food Companion.

Bibliographic information