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FARM DIARIES & RECIPES

SLOW-COOKED BEEF SHORT RIBS

Move over steaks and pulled beef. We rarely have beef, but when we do, we like to get a bit more nutrition and taste for our money, which is why we're loving short ribs at the moment. Usually this particular cut is just used for basic mince and the bones thrown away, which is a huge shame as it is such a waste. If you're not familiar with the benefits of beef bones, a quick google will bring you up to speed. This recipe is stunning, enjoy with polenta or mashed potato and greens. To feed 4, you will need 2 Cusgarne Short Ribs 1 onion chopped 3 cloves garlic crushed and chopped 2 carrots chopped (other veg of your choice) 1 bottle red wine 1 litre good quality beef stock/bone broth Olive oil

Red Onion Squash Tart with Goats Cheese, Cranberry, Sage and Honey

Autumn's here again and we've been blessed with a fantastic squash crop. We love them all, but probably my favourites are the Red Onion Squashes, which are dense fleshed and slightly nutty flavoured. Paired with the goats cheese, sage, honey and cranberry, you get a delicious tart with some lovely Autumnal and Winter flavours. Ingredients 1 sheet Puff Pastry 1 medium sized Red Onion Squash (approx. a kilo) Baked until soft 1 block of Goats Feta 2 medium Eggs 150ml Double Cream 1 handful Cranberries 5 sprigs sage Drizzle honey Salt and Pepper to taste To make Preheat fan oven to 180* Take one sheet of puff pastry, put on a floured baking tray and score a 2cm border around the edge Finely chop

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CONTACT THE FARM
Phone 01872 865922
Email organicbox@btconnect.com
HOLIDAY BARN ENQUIRIES
Phone 07977269660
Email teresa@cusgarneorganicfarm.co.uk
ADDRESS

Cusgarne Organic Farm,

Cusgarne, Truro, Cornwall,

TR4 8RL

FARM SHOP HOURS

Mon 9am - 5pm

Tues, Wed, Thurs 9am-6pm

Fri 9am - 5pm

Saturday  10am - 4pm

Sunday  Closed

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