Bunbury Farmers Market

Garlic Lamb Steaks & Rosemary Crushed Potatoes

Garlic Lamb Steaks Ingredients: 
6 Lamb Rump Steaks
1 tub Olive Branch Eggplant & Parsley Dip
2 teaspoons fresh crushed garlic
Dob of butter
2 tablesppons Extra Virgin Olive Oil
 
Garlic Lamb Steaks Method:
Heat your fry pan and add butter and oil. When sizzling add lamb steak to the pan and spread the crushed garlic over the top of the steak. Allow to cook for 3-4 minutes. Turn steak once and continue cooking until cooked to your liking. Remove from heat. Spread a small amount of dip over the lamb. Serve with Rosemary Crushed Potatoes.
 
Serves: 6

Rosemary Crushed Potatoes  Ingredients: 
750 grms Nadine Potatoes, washed
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh rosemary, picked from stem
120 grms butter
Salt and Pepper
 
Rosemary Crushed Potatoes Method:
Boil the potatoes in well salted water until cooked and just starting to fall apart, approx. 20 minutes. Remove from heat, drain water, smash lightly with a fork. Gently fold through fresh herbs and butter. Season with salt and pepper. Serve with your favourite meat.
 
Serves: 4-6 

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market. 
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Creamy Spaghetti Filled Mushrooms

Ingredients: 
6 Field Mushrooms, stalks removed and reserved
Olive Oil
Murray River Pink Salt
60 grams Butter, diced into 6 (plus extra for cooking)
1 teaspoon Garlic, chopped
¼ Brown Onion, finely diced
300 ml Whipping Cream (plus extra if required)
½ packet Spaghetti
30 grams Cheddar Cheese
30 grams Parmesan Cheese
Salt and Pepper to season
Fresh Parsley (plus extra to garnish)
 
Method:
Place mushrooms on a baking tray, drizzle over oil, and sprinkle with pink salt. Place a square of butter in the centre of each mushroom. Place in preheated 180°C oven and bake for 15-20 minutes or until the sides start to wrinkle. Meanwhile sauté the onion and garlic in a frypan until the onion is soft and opaque. Dice the stalks and add to the onion. Cook for a minute. Add the cream and stir until reduces and thickens slightly. Add cheese and mix through until melted into the sauce. Cook the pasta as per the packet instruction, drain, and mix through the sauce, adding more cream if sauce is too thick. Remove from heat, stir through parsley. Divide pasta between the mushrooms. Garnish with fresh parsley.
 
Serves: 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

Orange & Sesame Salad

Ingredients: 
2 red capsicums, de-seeded and chopped into slices
2 green capsicums, de-seeded and chopped into slices
1 brown onion, chopped chunky
2 Gem squash, halved lengthways and sliced
2 oranges, segmented
2 teaspoons freshly chopped garlic
1 cup chopped mint (Save 1/3 for garnish)
2 tablespoons olive oil
Yarra Valley Orange & Sesame Salad Splash
Mesculin Mix for serving
 
Method:
Toss all sliced vegetables in the olive oil and garlic. Mix really well. Roast in a baking dish for approx. 20 minutes at 180°C, until tender and just starting to colour. Remove from oven and allow to cool. Toss through orange segments and fresh mint. Drizzle over salad splash to taste. Place on a serving dish lined with fresh mesculin mix. Garnish with reserved mint.
 
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