Maggie's Farm by Maggie Beer

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  • Veal stock

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Stocks
    • Ingredients: leeks; onions; carrots; parsley; bay leaves; thyme; veal bones; veal breast; white wine
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  • Chicken stock

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Stocks
    • Ingredients: carrots; celery; thyme; bay leaves; boiling chicken; parsley; leeks; mushrooms; onions; store-cupboard ingredients
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  • Vegetable stock

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Stocks; Vegetarian
    • Ingredients: onions; celery; fennel; mushrooms; zucchini; carrots; parsley; store-cupboard ingredients; leeks; tomatoes
    show

  • Fish stock

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Stocks
    • Ingredients: bay leaves; onions; thyme; carrots; parsley; white wine; celery; leeks; snapper heads
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  • Pheasant Farm bread

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Bread & rolls, savory
    • Ingredients: store-cupboard ingredients; bread flour; active dry yeast; dried tarragon
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  • Authentic aioli

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Sauces, general; Spring; French
    • Ingredients: garlic; olive oil
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  • Maggie's aioli

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Sauces, general; Spring; French
    • Ingredients: garlic; egg yolks
    show

  • Rouille

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Sauces, general; Spring; French
    • Ingredients: bread; ground cayenne pepper; egg yolks; garlic; milk; red capsicums
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  • Asparagus Hollandaise

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Sauces, general; Spring; French
    • Ingredients: egg yolks; asparagus
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  • White asparagus

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Side dish; Spring; French
    • Ingredients: white asparagus; oil
    show

  • Salt water duck accompanied by asparagus

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Main course; Spring; Asian
    • Ingredients: whole star anise; cinnamon sticks; fresh ginger; Szechuan pepper; cumin seeds; licorice extract; whole duck; spring onions; white asparagus; mandarin orange peel
    show

  • Japanese-style mayonnaise for asparagus

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Sauces, general; Side dish; Spring; Asian
    • Ingredients: olive oil; asparagus; dry mustard; egg yolks; rice vinegar
    show

  • Santin Family preserved artichokes

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Chutneys, pickles & relishes; Small plates - tapas, meze; Spring; Mediterranean; Vegetarian
    • Ingredients: baby artichokes; store-cupboard ingredients; parsley
    show

  • Ragout of globe and Jerusalem artichokes with mushroom

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Stews & one-pot meals; Main course; Spring; Mediterranean; Vegetarian
    • Ingredients: shallots; shiitake mushrooms; artichokes; Jerusalem artichokes; pine forest mushrooms; butter; thyme; balsamic vinegar
    show

  • Herb pasta with sorrel butter and thyme flowers

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Pasta, doughs & sauces; Main course; Spring; Vegetarian
    • Ingredients: sorrel; thyme blossoms; hard wheat flour; parsley; duck egg yolks
    show

  • Chive flower fritters

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Fried doughs; Appetizers / starters; Spring; Vegetarian
    • Ingredients: store-cupboard ingredients; flowering chives
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  • Lemon verbena ice-cream

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Ice cream & frozen desserts; Dessert; Spring
    • Ingredients: egg yolks; cream; milk; lemon verbena
    show

  • Elm Tree Farm's spit roast stuffing for kid

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Stuffing; Main course; Spring
    • Ingredients: plum sauce; stale bread; bacon; white wine; parsley; slivered almonds; marjoram; pine nuts; bottled Morello cherries
    show

  • Cafe C goat curry

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Curry; Main course; Spring; Indian
    • Ingredients: garlic; onions; fresh ginger; goat; kaffir lime leaves; coconut milk; red curry paste; limes
    show

  • Roast suckling kid

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Main course; Spring; English
    • Ingredients: garlic; whole cloves; streaky bacon; ground ginger; whole goat kid; apples; apple cider (alcohol-free)
    show

  • Lamb shoulder pot roasted with garlic

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Stews & one-pot meals; Main course; Spring
    • Ingredients: lamb shoulder; garlic; white wine; chicken stock; rosemary
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  • Sas's leg of lamb

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Main course; Spring
    • Ingredients: lamb legs; store-cupboard ingredients; rosemary
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  • Quandong chutney

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Chutneys, pickles & relishes; Spring; Australian
    • Ingredients: store-cupboard ingredients; dried quandongs
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  • Quandong pie (Andrew Fielke's recipe)

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Pies, tarts & pastries; Spring; Australian
    • Ingredients: shortcrust pastry; arrowroot powder; dried quandongs
    show

  • Maggie's sour cream pastry

    from Maggie's Farm Maggie's Farm by Maggie Beer

    • Categories: Pies, tarts & pastries
    • Ingredients: all-purpose flour; sour cream
    show

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  • ISBN 10 1863734252
  • ISBN 13 9781863734257
  • Published Aug 26 1993
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries Australia
  • Publisher Allen & Unwin
  • Imprint Allen & Unwin

Publishers Text

"Maggie's Farm" is a collection of stories and recipes that reflect Maggie Beer's own cuisine of the sun - true provincial-style food embracing fresh, local produce in a classic and simple manner. Maggie Beer's fame stretches around Australia. She and her husband, Colin, have run "The Pheasant Farm" in South Australia's Barossa Valley for over 10 years and in 1991 won the coveted Remy/Gourmet Best Restaurant Award. Maggie is a great champion of the regional approach to cooking and this book is a collection of ideas for producing simple food with hearty flavours. Maggie's philosophy is that food is one of life's greatest pleasures and that good food needn't be complicated, expensive or require difficult skills in its execution. This book works through the fresh produce of the seasons and provides foolproof recipes and tips for producing honest, flavoursome food. There are tips for cooking melt-in-the-mouth roasted pheasant, grilled quail, lamb shoulder pot roasted with garlic, mustard fruits, rabbit risotto, duck egg pasta with kangaroo prosciutto and the quince recipes for which "The Pheasant Farm" is renowned. The book is divided into the four seasons, each season then having chapters about different ingredients. For example Spring looks at garlic, asparagus, artichokes, flowers, kids and goats, spring lamb, quandongs, peas, eggs, strawberries and loquats. Summer covers beans, peaches, lemons and limes, quail, salads, tomatoes, gooseberries, preserves, tuna, apricots, eggplant and dried fruit.

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