Farmhouse Products

• South African Style Lamb Chops
• Beef Casserole
• Spaghetti Bolognaise
• Sausage & Chilli Casserole
• Victoria Sponge Cake
• Lemon Curd Cheesecake

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South African Style Lamb Chops (Serves 6)

Ingredients

6 tablespoons Worcestershire sauce
6 tablespoons Tomato sauce
2 teaspoons Mustard Powder
2 teaspoons Farmhouse Products Ground Ginger
6 Lamb Loin Chops
2 teaspoons Butter
Oil
4 tablespoons Farmhouse Products Apricot Preserve
1-2 Sliced Onions
1/2 Pint of Cream

Preparation
•	Mix the Worcestershire sauce, Tomato sauce, Mustard powder, and Ground ginger together.
•	Trim the chops and allow them to marinade in a shallow dish for a couple of hours.
•	In a frying pan, heat the butter (with a little oil to prevent burning) and add the onion, Farmhouse Products Apricot Preserve and cream. Stir until smooth.
•	Add the marinating sauce from chops, heat and then add the lamb chops.
•	Cook with lid on until chops are throughly cooked and tender. Serve with Rice.

Beef Casserole (Serves 4 approx.)

Ingredients

1 jar Farmhouse Products beef and ale with mushroom casserole cooking sauce 500g
Braising (or stewing) steak 700 grams
3 medium potatoes
3 medium carrots
1 large onion
4 tablespoons oil
2 bay leaves
Salt and pepper to taste

Preparation
•	Remove excess fat from the meat and cut into 2cm (1 inch) cubes.
•	Peel and slice the carrots.
•	Peel the potatoes and cut into cubes.
•	Peel the onion, slice and roughly chop.
•	Pour two tablespoons of oil into the frying pan and heat to a medium high temperature and add the meat cubes.
•	Cook for a couple of minutes until the cubes of meat are browned on all sides. Turn and stir the meat while it is cooking. Place the meat in a casserole dish or pan.
•	Start the oven pre-heating by turning it to 150°C / 300°F / Gas Mark 2.
•	Pour the remaining oil into the frying pan, heat to a medium heat and add the onions. Fry them, turning constantly for about 5 minutes until they are soft.
•	Stirring constantly, slowly pour the sauce over the onions and bring the mixture to the boil, then turn the heat to low.
•	Fill the empty jar with ¾ of water and shake (with lid on!) and add to mixture.
•	Add the potatoes and carrots and mix well with a spoon.
•	Place the casserole dish in the pre-heated oven (150°C / 300°F / Gas Mark 2) for 2½ hours. If cooking on the hob, turn the heat to low.

Spaghetti Bolognaise (Serves 4 approx.)

Ingredients

Beef Mince 500g
1 Jar Farmhouse Products bolognaise sauce
Sliced mushrooms (optional)
1 Chopped onion (optional)
1-2 tbs Olive oil

Preparation
•	Heat oil in pan.
•	Add the beef mince and fry until brown whilst occasionally stirring.
•	Add mushrooms and onion to fry with mince whilst it is browning if required.
•	Stir in Farmhouse Products bolognaise sauce. Simmer for 20 minutes.

To cook spaghetti
•	Submerge spaghetti into slightly salted boiling water. Follow guidance on pack of spaghetti.

Sausage & Chilli Casserole (Serves 4 approx.)

Ingredients

3 tbsp Olive oil
2 Large red onion, sliced
8 Cumberland sausages
1 jar of Farmhouse Products chilli con carne

Preparation
•	Heat oil in a frying pan and fry the onions and sausages until browned all over.
•	Add Farmhouse Products chilli con carne sauce, bring to the boil and simmer for 10 minutes.
•	Season to taste and serve on a bed of rice.
•	Cook rice per packet instructions.

Victoria Sponge Cake

Ingredients

175g unsalted butter
175g caster sugar
3 Eggs, beaten
175g self-raising flour

Jam (filling)

3 tbsp Farmhouse Products jam (Any variety though traditionally strawberry or raspberry)
500ml double cream

Preparation
•	Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.
•	Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
•	Fold in the sifted flour and spoon the mixture into the prepared cake tins.
•	Bake for 20 minutes. Leave to cool and then remove from the tins.
•	Whip the cream until thick, do not over whip.
•	Spread the jam liberally onto the top of one of the sponges on top of which spread over the whipped cream.
•	Place the remaining sponge on top and dust liberally with icing sugar to serve.

Lemon Curd Cheesecake (Serves 6-8 approx.)

Ingredients

10 Digestive biscuits
50g Melted butter
Farmhouse Products lemon curd
250g Mascarpone cheese
300g Soft cheese
Zest & juice of 2 small lemons

Preparation
•	Crush the biscuits and mix the butter thoroughly together.
•	Grease a flan dish with a little butter and press the mixture firmly into the base.
•	In a pan, juice 1 lemon and mix with the corn flour into a smooth paste.
•	Add to the paste the zest of 1 lemon, a spoon of sugar and the Farmhouse Products lemon curd and mix.
•	Bring to the boil whilst stirring and simmer for a minute then pour into a bowl and allow to cool.
•	In a separate bowl mix together the remaining ingredients including the zest and juice of the left over lemon.
•	Add to this mixture half of the cool lemon curd mix and stir thoroughly.
•	Spread onto the biscuit base.
•	Pour the remainder of the lemon curd mix onto the top and use a cocktail stick to create a marbled effect by slightly scouring whilst dragging over the top.
•	Why not have an additional design by creating a paper cut out shape and sprinkling icing sugar over the top leaving the pattern behind?

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