This year I challenge you to serve this sophisticated yet simple, totally scrumptious wild rice stuffing that’s full of ALL the Autumn flavours instead. Like I say, this recipe taste so good you don’t even need to bake it.
Ingredients:
2 cups Wild rice – mix in approximately 6-8 cups water (6 to start)
1 tablespoon Master foods Tuscan spice cooks into with wild rice
½ pound of your favourite sourdough or rye sourdough bread cut into 2cm cubes (1/2 inch) about 4-6 cups)
1 stick or ½ cup unsalted butter
2 cups diced onion, red (any can be used)
2 cups diced celery
2 cups diced granny smith green apple (any can be used these cook less sweet)
1/3 cup fresh flat leaf parsley (dry can be used, but find the fresh more flavourful)
3 tablespoons of fresh sage (2 teaspoons crumbly dry can be used but I find it too powdery)
3 tablespoons of fresh marjoram (again same as above, can 1.5 teaspoons dry marjoram substitute oregano)
1 tablespoon finely chopped thyme (or 1 teaspoon dry crumbly thyme)
1 teaspoon black pepper
1 ¼ cup dried cranberries
1 cup chicken or turkey broth
How to Make This Recipe... read on
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Through the setup of our Taringa store, we have continued to impress and build our relationship with the biggest meat processor in Australia, JBS Swift. In fact, the GM was so impressed with the overall concept of our store that he flew his plant managers in from around the country, NSW, Victoria as well as Queensland, to show them how their flagship products have been showcased.
So why was the GM of JBS Swift so impressed by our Taringa store?
We are now amidst a star at Hillman’s.
Brian made his debut into stardom on the Channel Seven News a couple of weeks ago.
The segment was about the best beef in Australia, most notably Wagyu, and our Taringa store was chosen for some content shots. How cool?!
Our relationship with JBS Swift, the biggest meat processor in Australia, continues to flourish. So much so that the big guys have chosen to sponsor us with a humongous sign over our Taringa store.
Here’s a picture of the billboard over the top of our neighbours, Naughty But Nice.
It was said that King Charles the Second of England after returning from a royal hunt in the forest surrounding Friday Hall was particularly hungry. Upon seeing a loin of beef, dripping with juices fresh from the ovens, he exclaimed, “A noble joint! By St. George, it shall have a title!”
Thus, the loin became Sir Loin.
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