Bunbury Farmers Market

Pickled Pork & Colcannon

Ingredients: 
900g White potatoes, peeled, coarsely chopped
50g butter
300g cabbage, hard core removed, shredded
60ml milk
60ml pouring cream
White pepper and salt
Linley Valley Pickled Pork

Method:
Place potato in a saucepan and cover with cold water. Bring to the boil over medium-high heat, and cook for 20 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until smooth. Transfer to a large heatproof bowl. Melt half the butter in a large saucepan over medium heat. Add the cabbage and cook, stirring occasionally, for 7 minutes or until the cabbage softens.
Add the mashed potato and remaining butter to the pan and stir to combine. Gradually add the milk and cream, and stir to combine. Season with salt and white pepper. Transfer to a serving bowl and serve.

Serves: 4-6

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market. 
And if you love this recipe, share it with your friends & family using the social buttons below

Asian Style Lamb Chops

Ingredients: 
2 potatoes, sliced
2 brown onions, sliced
2 zucchinis, sliced
1 tray lamb loin chops
1 bottle Yarra Valley Asian Style Salad Splash

Method:
Preheat oven to 180°C. Layer all the sliced vegetables in the base of an oven proof dish. Lay the lamb loin chops over top then evenly pour over ½ of the Asian splash. Cover with baking paper and alfoil and place in oven for 40 minutes. Remove from oven, uncover and pour over the other half of Asian splash. Return to oven, uncovered, for a further 20 minutes or until lamb is cooked through. Remove from oven and allow to rest. Serve with rice or noodles.

Serves: 4-6

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market. 
And if you love this recipe, share it with your friends & family using the social buttons below

Zucchini Fritters

Ingredients: 
2 medium zucchini
2 royal blue potatoes 
75g (1/2 cup) self-raising flour
40g (1/2 cup) parmesan, finely grated
3 shallots, ends trimmed, thinly sliced
1 egg, whisked
1/4 cup fresh continental parsley, chopped
2 tsp dried oregano leaves
4 tsp olive oil
Salt and pepper to taste

Method:
Trim the ends from zucchini. Coarsely grate the zucchini. Peel and coarsely grate the potatoes. Place in a colander and squeeze out as much excess moisture as possible. Transfer to a bowl. Stir in self-raising flour, parmesan, shallots, egg, parsley, oregano, salt and pepper.
Pre heat an oven to 180°C. Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Drop four 2-tablespoonful measures of zucchini mixture into pan. Cook for 3 minutes each side or until golden. Finish cooking in the oven for 10-15 minutes until potato is cooked through. Transfer to a plate lined with paper towel.
The size of the fritter can be altered depending on how you will serve them. Make them bigger for dinner and smaller to serve as finger food for your next party.

Serves: 4-6

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market. 
And if you love this recipe, share it with your friends & family using the social buttons below