Recipe Ideas

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  • slow-cooked-thai-beef-curry
  • Braised-lamb-shoulder-with-roast-fennel
  • sagemint-lamb-on-pea-mash

Breaking News

The big news is that after 7 years of all the fun of running My Farm Shop, we are shutting up shop after delivery of the 2019 Christmas Hams.

Thank you to all the customers who have supported us to help spread the word about regenerative and sustainable production practices. We are very proud of you all and the fact that you choose to use your purchasing power to support farmers that are doing the right thing.

BUT WE'RE NOT DONE QUITE YET! We still have the 2019 Christmas hams available so that you can get that last bit of My Farm Shop hammy goodness. We also have some bacon and speck as well as some regular pork products available as part of the Christmas delivery round.

You'll still see or hear of us around the world of Regenerative Agriculture, as we're putting our energies into some exciting new projects in that space.

This recipe is one of our favourites, as it is quick, healthy, and tastes great.

Serves 4 (2430 kilojoules/580 calories per serve; 11g total fat; 3.3g saturated fat; 315mg sodium)

Combine the mince, eggwhite, soy sauce, coriander and ginger in a bowl. Shape into small balls and toss in the cornflour to coat. Bring the chicken stock and fish sauce to the boil in a large saucepan. Reduce heat to a simmer and add the pork balls. Cook for 10 minutes or until nearly cooked through. Add the vegetables and cook for 2 minutes or until tender-crisp. Pour boiling water over the udon noodles to loosen and soften, then drain and add to the pan. Simmer for another minute or until the noodles are soft.

Recipe reproduced by permission from author Sally James and photographer Alan Benson. The recipe book is available from the Victor Chang Cardiac Research Institute website

400g lean pork mince.

1 eggwhite, lightly whisked

2 teaspoons salt-reduced soy sauce

2 tablespoons chopped fresh coriander leaves (or 2 teaspoons dried leaves)

1 tablespoon finely grated ginger

2 tablespoons cornflour

500ml (2 cups) degreased chicken stock

1 teaspoon fish sauce

4 green onions, cut into 5cm battons

4 mushrooms

1 cup snow or snap peas

1 carrot, cut into thin strips

2 packets fresh udon noodles

 

Recipe from the Victor Chang Cardiac Institute Cookbook:
Fresh and Healthy
by Sally James
.