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Fresh produce from over 150 local growers

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OPENING TIMES:
Weekdays: 7:30am – 6:30pm
Saturday: 7:30am – 5:30pm
Sunday: 8:30am – 5:30pm

Mediterranean Style Whole Steamed Tarakihi & Ratatouille

Ingredients:

1 x pack of 2 tarakihi approximately 700-900g

1 x Fennel Bulb washed, core removed and sliced

1 x Brown Onion Sliced

1 x Small Bunch of fresh lemon thyme

1 x Small Bunch of fresh Oregano

1 x Small Bunch Marjoram

1 x Lemon thinly sliced

1 x Bunbury Farmers Market Ratatouille vegetables prepared as per recipe

1 x Bamboo Steaming Basket

Method:

In a large Shallow pot bring enough water to submerge the bottom of the Bamboo Basket to boil, turn down to a simmer and cover. To prepare the whole fish make 3 long slits per side from the top of the fish down to the belly and deep enough to reveal the bone underneath, dry the cavity with some paper towel and stuff with the Sliced Fennel, Sliced Onion, fresh Herbs & Sliced Lemon. Once the whole fish is dressed place in the steam basket for approximately 20 mins or until cooked completely through. Serve Platter Style over the ratatouille vegetables. Please see the food demonstrator for some hints and tips

Serves: 2-4

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Note: 

For more recipes & cooking tips, please see the demo team at the Farmers Market.

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Sweet Potato & Zucchini Salad

Ingredients:

2 cups zucchini cubed

2 cups sweet potato peeled and cubed

2 cups red onion chunky sliced

1 punnet grape tomatoes

1 tub marinated fetta

½ cup roasted almonds

1 bag pre packed salad mix (any variety)

Splash of Third Pillar olive oil

Salt and pepper to taste

Dressing:

½ cup sweet chilli sauce

½ cup SW mayonnaise

1 dessertspoon mint finely chopped

Salt and pepper to taste

Blend all ingredients together. Put aside.

Method:

Place zucchini, sweet potato and onions in a lined baking dish and mix through with the salt and pepper.  Roast for 30 to 40 minutes at 250 degrees (should start to brown) Remove from oven and cool. Mix cool vegetables with all other ingredients in layers, on a large salad platter, and dress with the dressing just before serving.

Serves:

Will serve 4.

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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

Roasted Maple Pumpkin Salad

Ingredients:

2 cups jap pumpkin, peeled and diced

2 Tbsp maple syrup

1 cup Danish feta, diced

½ red onion, sliced

2 Tsp sesame seeds

¼ cup pine nuts, toasted

4 cups spinach leaves

Dressing:

2 Tbsp Third Pillar olive oil

1 Tbsp honey

1 Tbsp lemon juice

1 Tbsp whole grain mustard

Method:

Toss pumpkin through maple syrup, bake in 180 degree oven until soft. Place all ingredients in a large bowl, drizzle with dressing and toss together gently. Season with salt and pepper.

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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

Roasted Pork Shoulder with Apple Raisin Chutney

Pork

Ingredients: 
1 tbsp. olive oil
1 Pork Shoulder
3 tbsp. salt

Apple Raisin Chutney:
1 ½ kg cooking apples, cored and diced
750 grms raw sugar
500 grms raisins
2 medium onions, finely chopped
2 teaspoons mustard seeds
2 teaspoons ground ginger
1 teaspoon salt
700 ml apple vinegar cider

Method:
Pre-heat oven to 220°C. Take pork out of packaging and dry the skin with some absorbent paper towel. Sprinkle salt liberally over skin, pour olive oil over and gently massage salt into the skin. Place on a wire rack in a medium depth tray. Place in oven at 220°C and cook for 25 – 35 minutes allowing crackle to form, then turn oven down to 160°C and cook for a following 1 – 1-½ hours or until pork is cooked through. Let pork rest for 20 minutes before serving. Serve with Apple Raise Chutney.

Apple Raisin Chutney:
Place all chutney ingredients in a large pot. Bring to boil and then allow to simmer until the ingredients start to break down and are cooked through.

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

Conchiglioni Pasta Bake

Conchiglioni Pasta Bake

Ingredients: 

1 packet La Molisana Conchiglioni

3 tablespoons olive oil

2 brown onions, finely diced

2 garlic cloves, finely diced

1 zucchini, finely diced

1 carrot, finely diced

1 red capsicum, finely diced

500 grms beef mince

500 grms pork mince

2 x 700 grms jar Passatta

2 teaspoons Whittington’s oregano

2 teaspoons Whittington’s Basil

Salt and pepper to taste

1 cup of mozzarella cheese grated

1 cup parmesan grated

 

Method:

Cook the conchiglioni as per the packet instructions and set aside. Heat the oil in a large pot and gently fry the onions until soft. Add the garlic and cook for a further 3 minutes. Add the mince and cook until browned. Stir in the vegetables, 1 jar of the passatta and herbs. Bring to the boil, reduce heat and simmer covered for 30 minutes, stirring occasionally. Remove lid and allow to simmer uncovered for a further 15 minutes. Fill the conchiglioni generously with the mince mixture. Pour the second jar of passatta into the base of an oven proof dish, neatly lay the stuffed conchiglioni over top, cover with mozzarella and finish the parmesan.  Place in a preheated 180°C oven for 20 – 25 minutes or until the cheese is melted.

 

Serves: 8-10

 

Note: 

For more recipes & cooking tips, please see the demo team at the Farmers Market.

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Creamy Chicken & Broccolini Pasta

Creamy Chicken & Broccolini Pasta

Ingredients: 

1 packet Mt Barker Free Range Skinless Thighs

6 rashers of bacon, sliced

1 bunch broccolini

2 cloves fresh garlic, crushed

½ cup diced onion

1 tbsp. butter

1 tbsp. olive oil

¼ cup of verjus

½ cup of chicken stock

300ml whipping cream

Salt and pepper

2 tbsps. parsley chopped (optional)

1 pack of La Molisana Penne Rigata

 

Method:

Heat the oil and butter in a large pan and cook the onion and garlic until tender. Add the chicken and stir until it turns white. Stir in bacon. Pour over the verjus and stock and reduce by half. Add the cream and broccolini cook together for 5 minutes or until the chicken is thoroughly cooked.  Adjust for seasoning and add the parsley.

Cook the pasta in lightly salted water and before you drain it put aside a coffee cup full. Add the pasta to the sauce and mix through over a low heat. If need be add a little of the cooking water to loosen.

 

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

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