I will however, only have pork, ham and bacon. We will have beef and goat on the following trip, which will be the 17th and 18th October. That weekend will also be a delivery for Gladstone customers, so please get your orders in as soon as possible for that weekend.
This might be a good recipe to try out - all the vegetables are in season and locally grown (except the mushrooms) at the moment, so pick up some while you are at the markets.
Pork Ratatouille Bake
Diced Pork - approx 1kg
1 onion, diced
4 cloves garlic, chopped
500 g tomatoes, pureed or chopped (substitute 2 tins crushed tomatoes)
1 red or yellow capsicum, chopped
200 g mushrooms, roughly chopped
300g zucchini or button squash, chopped
Sauté onion and garlic in butter or lard until softened. Add pureed tomatoes. Simmer until thickened - may need to add more liquid (eg red wine or chicken stock if it looks like drying out), add chopped basil and sit aside while preparing the rest.
Brown the Pork in batches.
In a shallow baking dish, layer the vegetables and pork. Top with the tomato sauce, then place sliced or grated mozzarella on top.
Cover with Foil and Bake in a 200o oven for 15 min. Remove foil, turn heat down to 180o and bake for a further 15 minutes, or until cooked.
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