Hey everyone! Hand Made Markets at Epic are on this weekend!
We have prepared something special for you to taste, to try and to buy! So come and see Fiona, Elisa and Jack on Saturday 28/07 and 29/07 from 10am till 4pm.
First of all we will warm you up with our signature Pialligo Ham and Pea Soup (recipe below !!)
We will also have some new products to try and buy - which will not be available anywhere else!
- Pork Neck Ham
- Duck Prosciutto
- Veal Bacon!
- Bacon Chilli Jam
We will have some winter staples with us too:
Chef Mel's signature products:
- Duck Liver Pate
- BBQ Sauce
and also we will have your all time favorites
- Smoked Chorizo Sausages
- Smoked Italian Sausages
- Pork Fennel and Chilli Sausages
- Flinders Island Lamb, Rosemary and Mint Sausages
- Smoked Chicken Breast
and finally our multi award winners and Canberra favorites since 2013
- Smoked Salmon, Salmon Gravlax, Hot smoked Salmon
- Dry Cured, Smoked Bacon and truly Nitrite Free Short Cut Bacon!
- Streaky Smoked, Short Cut smoked and Full Rasher
Like you see, there will be plenty to eat at our stall! come by and say hello!
Pea and Ham Soup
- 500g Split Peas
- 2 carrots finely chopped
- 2 celery stalks finely chopped
- 1 onion finely chopped
- 1 bay leaf
- 1 bouquet garni
- 2 thyme sprigs
- 1 garlic clove
- 1 Pialligo Estate Smokehouse Smoked Ham Hock
- 1 litre Chicken stock
- 1 litre water
Soak split peas for about 1 hour, drain.
Add all ingredients to slow cooker and cook on low for 8 hours.
After 8 hours remove hock, bouquet garni, bay leaves and thyme from slow cooker.
Puree soup mix
Cut up Hock meat and add to soup mix
Serve and enjoy