Bunbury Farmers Market

Roast Pumpkin and Pesto Penne Pasta

Ingredients:
600grms butternut pumpkin, peeled, seeded
375g Mancini Penne Pasta
100g feta, crumbled
100g rocket leaves
1 x tub Bunbury Farmers Market Basil Pesto
Olive Oil
Salt and pepper to season
 
Method:
Preheat oven to 200°C. Line an oven tray with baking paper. Cut the pumpkin into 2cm pieces and place on the baking tray. Drizzle with olive oil and season to taste with salt and pepper. Bake in oven for 30 minutes or until golden and tender. Cook the pasta in a large saucepan of boiling, salted water, following packet instructions or until al dente. Drain well and transfer to a large bowl. Add half the pesto to the pasta with pumpkin, feta and rocket leaves. Gently toss to combine. Drizzle with remaining pesto.

Serves: 4

Note:  
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Slow Roasted lamb Roast with Dates & Orange

Ingredients:
1 lamb leg
6 cloves garlic, sliced into 4 slivers
150gm butter cut into slivers
1 tbsp. + ½ cup olive oil
Salt and pepper
1 cup Harvey Fresh or freshly squeezed orange juice
2 Oranges peeled, pith removed and quartered
1 cup of date’s stone removed
2 Cinnamon Quills or 2 teaspoons ground cinnamon
1 cup JCs Premium Unsalted Cashews, roughly chopped
 
Method:
Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of garlic and butter. Place the leg into a roasting pan that just fits it and drizzle over 1 tbsp. of the olive oil and any leftover butter, season generously with salt and pepper. Place into a 250° oven and roast until browned, approx. 10 – 15 minutes. Remove from the oven and reduce heat to 160°. Place the oranges, dates, and cinnamon around the lamb, pour over the orange juice and the extra ½ cup of olive oil. Add hot water to come 1/3 of the way up the lamb. Cover and place back into the oven to roast for 2 – 3 hours, basting occasionally, until the meat starts to separate from the bone. Finally place cashews on top to crust lamb for the last 10 minutes. Serve spooning thick liquid over top.
 
Serves: 4

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Osso Bucco with Verjus & Veggie Risotto

Osso Bucco Ingredients:
3 tablespoons olive oil
4 pieces of Osso Bucco
Plain seasoned flour (for coating)
1 large brown onion, finely diced
1 teaspoon garlic, chopped
1 litre chicken stock
1 teaspoon dried oregano
1 teaspoon dried basil
3 medium carrots, diced
3 celery sticks, finely diced
4 bay leaves
4 sage leaves
1 tablespoon of orange zest
200mls Verjus
 
Osso Bucco Method:
Pre-heat oven to 165°. Place a large frying pan on the stove top on a medium to high heat with olive oil. Lightly coat the osso bucco with the seasoned flour and seal both sides in the frypan and then set aside. Add onion, garlic, carrot, celery and bay leaves to the frying pan and stir continuously until the onion is soft. Add the verjus and allow to reduce. Return the meat to the pan and then add the stock, sage leaves and orange zest. Bring back to the boil, reduce to a simmer. Cover and place in oven for 2 hours or until meat is tender.

 Veggie Risotto Ingredients:
1 litre vegetable or chicken stock, heated
½  butternut pumpkin, chopped
1 medium zucchini, chopped
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 ½ cups La Carreta Marisma Rice
½ cup freshly grated parmesan
Salt and ground pepper to taste
¼ cup extra virgin olive oil
 
Veggie Risotto Method:
Place pumpkin and zucchini in a bowl with 1 tablespoon olive oil. Bake in oven until tender. Remove and keep aside. Heat oil and butter in a pan and sauté onions and garlic, stirring, until onion is soft. Add rice and stir for 1-2 minutes until grains appear slightly translucent. Add verjus and cook stirring constantly until liquid is absorbed. Add hot stock one ladle at a time. Stir gently until all stock is absorbed before adding the next ladle. Continue until all stock is used and absorbed. Fold parmesan cheese, pumpkin and zucchini  through. Season with salt and pepper. Serve warm.
 
Serves: 4

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: