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This recipe makes 24 large dumplings, but you can make them any size you like DUMPLING DOUGH 400 g plain flour 100 g cornflour 300 ml water ½ tsp salt FILLING 500 g Greenlea beef mince 1 kg brown onions (thinly sliced) 5 tbsp canola oil 1 tsp salt 50 g butter 1 ½ tbsp Worcestershire sauce 1 tbsp brown sugar ¼ tsp cracked black pepper BROTH 1 L Restore Beef Bone Broth 1 ½ tbsp flaky

Serves 4 To make the chicken balls combine the following ingredients -500gms organic chicken mince1 onion finely chopped and sautéed1 clove garlic, crushed and sautéed1 tbsp chopped coriander1 tbsp chopped continental parsley1 egg, to bind2 tbsp gluten free rice flour Once combined, use a dessert spoon to divide mixture and loosely shape into small balls. Place each ball onto a tray lined

Serves 4 INGREDIENTS 2 onions, peeled and quartered 1 thumb size piece of ginger, thickly sliced 600g Scotch steak 2 cinnamon sticks 4 whole star anise 2 tsp coriander seeds 1 tsp black peppercorns 1 tsp cloves 1 L Restore beef bone broth 1 L water 2 carrots, cut into large chunks 2 tbs fish sauce 1 tbs brown sugar 1 tsp salt (to taste) 375g dried rice noodles, soaked and drained Toppings to serve: fresh bean

Serves 4 INGREDIENTS 500g First Light venison dice shoulder¼ c plain flour seasoned with salt and pepper2 tbs olive oil1 onion, peeled and chopped2 carrots, sliced into 1cm rounds2 parsnip, sliced into 1cm rounds4 cloves garlic, peeled and smashed1 cinnamon stick2 whole star anise6 whole cloves2 tbs butter1 c red wine2 c beef or chicken broth1 tbs white sugar2 tbs balsamic vinegar½

Serves 4 INGREDIENTS1kg Greenlea Osso Bucco (shin on bone)1 tbs dijon mustard1/2 c plain flour1 tsp salt½ tsp ground black pepper2 tbs olive oil1 onion, diced2 carrots, diced2 celery stalks, diced4 cloves garlic, chopped1 tsp dried thyme2 tbs red curry paste1 c dry red wine2 c Restore beef or chicken bone broth400g can diced tomato1 cauliflower, cut into florets2 tbs butter2-4