Ingredients:

Method:

Place chicken drumsticks, curry paste, sweet potato and coconut cream in pressure cooker. Place on high for 20minutes or until chicken is cooked through.

Slow Cooker: 5 hours
Oven: Preheat oven 170 degrees.
Cooked covered for 50 minutes.
Then uncovered and cook for a further 15 minutes.

Serve with steamed rice and pappadum’s.

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

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

————————————————————————————

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

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.

————————————————————————————

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

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.

————————————————————————————

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

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