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Pulled Pork

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Pulled Pork


Course: Appetizer, Main Course
Ingredients
  • 1 pork shoulder roast
  • 2 tbsp Snowdon House Smoky BBQ Rub
  • 1 tbsp Snowdon House Pork Rub
  • 1 bottle Snowdon House Peppered Nasturtium Vinegar
  • 1 medium-sized onion.
  • 1-2 cloves fresh garlic
Instructions
  1. Place all ingredients in a slow cooker for 4-6 hours. It is ready when you can pull the pork with a fork. Amazing!

Products used in this recipe:

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Fondue and Flowers

Come join Laura at the farmhouse to create a delectable fondue dinner: prepare the meat, vegetables, appetizers, salad, bread and dessert.  Then venture into the garden to pick the flowers & greens for a beautiful flower arrangement that you will take home.

Bring your own favourite bowl to arrange your flowers in.

Sundays July 14 & 28  3-7

$100.00 each  Maximum 10

To book a group call Laura at 250-658-3419

Then we will sit at the table and enjoy the fondue and the company.

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Cherry Blossom Asian Infusion Salad

 

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Cherry Blossom Asian Infusion Salad
Course: Salad, Side Dish
Servings: 6 people
Ingredients
  • 1/2 package rice vermicelli noodles (100 grams)
  • 15 brussel spouts sliced very thinly
  • 1 can whole water chestnuts drained and rinsed and cut into slices
  • 4 oz package of bean sprouts
  • 6 green onions sliced
  • 1/2 tsp dried crushed chillis
  • 1 bottle Snowdon House Cherry Blossom Vinegar reduced
  • 2 small bunches of bok choy sliced
  • Handful of salad sensations or sliced almonds
Instructions
  1. Cook rice vermicelli noodles according to the directions and let cool.

  2. Place a bottle of cherry blossom infused vinegar in a pot and reduce to half the amount. Let cool.

  3. Once cherry blossom vinegar is cooled, toss over all salad ingredients and serve. You could also wrap this mixture in a rice wrapper and serve as an appetizer.

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Herbed Couscous Salad

Herbed Couscous Salad

Herbed Couscous Salad
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Herbed Couscous Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Salad, Side Dish
Ingredients
  • 1 1/2 cups water
  • 1 cup quick cooking couscous
  • 3 tbsp Snowdon House Lemon Verbena Vinegar
  • 1 tbsp fresh ginger
  • 3/4 tsp salt
  • 3/4 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1 tbsp olive oil
  • 6 tbsp fresh chopped spearmint & parsley
  • 1/4 cup chives
  • 1/2 cup dried red pepper
  • 1/2 cup dried apricots
Instructions
  1. Bring water to a boil, stir in the couscous, cover and let sit off the heat for ten minutes.

  2. Transfer the couscous to a cookie sheet and spread it out so it cools quickly. Make sure there are no lumps. 

  3. Stir the remaining ingredients in a bowl and pour over the couscous salad.

  4. Let sit for a minimum of an hour to mellow the flavours. You can store for up to three days in the fridge.


Products in this recipe