Bunbury Farmers Market

Fab Footy Pizza

Ingredients:
1 loaf Turkish bread
2 cups grated cheddar cheese
1 cup grated mozzarella cheese
1 cup chopped chorizo 
1 cup chopped ham
1 cup pitted kalamatta olives
2 cups chopped spring onions
1 jar Crunch relish of your choice (we used Chilli Tomato)
1 tsp Tuscan or mixed herbs
1 beaten egg

Cooking Method:
Place the Turkish bread in a 260° oven for about 4 minutes to crisp a little. Mix all of the other ingredients together and press onto the Turkish bread. Bake for approximately 15 minutes until bubbling and golden.

Serves: 4-6.

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



Dazzas Dijon Salmon

Ingredients:
1 fillet of salmon (skin on) per person (this recipe is for 6 serves)
Splash of Rice Bran Oil
1 tablespoon of butter
Salt and pepper
250 grams of butter
½ cup lemon juice
1 tablespoon Dijon mustard
1 cup chopped flat leaf parsley

Cooking Method:

Salmon… In a non-stick pan heat the olive oil and butter on medium heat until just bubbling. Place the seasoned salmon skin-side down and cook for 4 minutes. Flip over and cook for another 4 minutes – there should still be a touch of pink in the centre. Remove from pan and set on a warmed serving plate to rest.
Dijon Sauce… Melt the butter and whisk through Dijon, lemon and parsley. Drizzle over each salmon steak and serve with fresh asparagus or baby broccoli.

Serves: 6

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

Sheepish Delight (Lamb Loin Chops)

Ingredients:
1 packet lamb loin chops
3 large brown onions sliced
1 cup chicken stock
Salt and pepper
2 tablespoons Dijon or seeded mustard
¼ cup maple syrup
3 tablespoons olive oil
1 tablespoons Gravox

Cooking Method:
Scatter half of the onions in the base of a lined, deep baking tray and top with the chops. Scatter the remaining onions over the chops, pour in the chicken stock and sprinkle with salt and pepper. Stir the mustard, maple syrup and oil together and add this to the dish. Securely wrap the baking dish with alfoil and bake in a 250° oven for 45 minutes. Remove the alfoil before baking for a further 15 minutes to brown. Remove chops from the dish and set aside to keep warm. Pour onions and pan juices into a pot, make a thin paste with Gravox and a little water and stir this into the onion mixture until thickened. Serve chops and gravy with mash and vegies.

Serves: 4-6

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