Promotions
Bush's Current Promotions
Pot roasted pork scotch with
potato, fennel and tomato
Ingredients:
1.5 - 1.8 kg pork scotch roast, trimmed
2 tblsp olive oil
4 cloves garlic, halved
2 sprigs rosemary
2 sprigs thyme
400 g can tomatoes, diced
1 cup white wine or chicken stock
3 bulbs fennel, washed and halved
10 chat potatoes, halved
Chopped parsley to serve
Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 6
Cooking Instructions:
Trim pork roast well and season with salt and pepper.
Heat oil in a large deep pan over medium heat and add the garlic to the pan. Brown the pork roast well on each side.
Add the herbs to the pan along with the tomatoes and white wine. Reduce the heat to a simmer and cook covered for 20 minutes.
Remove lid and turn roast, add the fennel bulbs and potatoes to the pot cover and cook for a further 20 - 25 minutes until potatoes are tender.
Remove roast and allow to rest prior to slicing. Serve with fennel and potatoes and a little of the cooking liquid. Garnished with finely chopped parsley and crusty bread.
Enjoy.
BOLOGNAISE
Preparation time: 3 mins Serves: 4-6
Cooking time: 20 minutes
Ingredients
500g Premium beef mince
1 onion
1 Garlic clove
450g pkt Ardmona Bolognese Sauce
500g pkt Yatti pasta
2 tbsp olive oil
cheese to serve.
Method:
1. Cook finely chopped onion in a pan with crushed garlic over medium heat for 1-2 mins.
2. Add 500g beef mince stirring constantly until well browned. Stir in 1 pkt of bolognese sauce and 1/4 cup of water. Cover and simmer gently for 20-30 mins.
Cook penne or spaghetti in salted water for 8-10min or until aldente
Tip:
The longer you simmer the sauce before serving the more complex the flavours will become.
Serving suggestion:
Serve with cheese on top.
