Winter on the Farm: Rib-sticking Dinners
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
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30 minutes bay leaf beef cooking liquid boil bone Bratwurst breadcrumbs brown carrot corned beef cottage pie dough finely diced fl oz/1 fl oz/1 cup fl oz/¼ cup flameproof casserole dish flavour flour freshly ground black g 14 oz garlic cloves ground black pepper Heat the olive heat to low high heat horseradish sauce inch kg 2 lb large flameproof casserole large onions layer lb 4oz lentils low and simmer meat meatloaf medium heat ml 2 fl Murdoch Books mushrooms mustard onion oz/1 cup oz/¼ cup paprika pasta peeled pomegranate pork shoulder potatoes Preheat the oven puff pastry rabbit ragu Reduce the heat refrigerator roasting tin salt and freshly Season with salt serves silverside slices sour cream star anise stir stout tablespoon plain allpurpose tablespoons olive oil tagine taste teaspoon salt thyme sprigs tightfitting lid tomato passata white wine WJux worcestershire sauce