FARMERS MARKET Shareables are short how-to video recipes made with fresh ingredients available at Bunbury Farmers Market. We call them Shareables because they’re super easy to make at home and share with friends & family, plus they’re a great little video for sharing on your social channels… :o)
Sour cream (250ml)
Cream (250ml)
Cream Cheese (250gm)
Small serve Sundried tomatoes
Grated cheddar cheese (250gm)
Mozzarella (250gm)
1 Large unsliced Farmers Market cob loaf (or similar)
2 tablespoons chopped chives (plus extra to serve)
1 French stick or baguette, sliced
Method:
Preheat oven to 180C. Line a large baking tray with baking paper. Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving a 2cm edge (you can use the bread for dipping).
In a mixing bowl combine creamed cheese, cream, sour cream, grated cheese, sundried tomatoes, and chives, then season with salt & pepper.
Spoon mixture into loaf. Replace bread lid and arrange sliced baguette in a single layer around loaf. Bake for 20 minutes or until lightly toasted (removing lid after 10minutes).
Sprinkle top of dip with extra chives. Serve warm.
Serves:
8-10
Notes:
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
2 BFM chicken breast fillets
1 bag rocket
2 mangoes
1 large red capsicum
1 small red onion
1/3 cup fresh passionfruit pulp
2 limes
2 tbsp extra virgin olive oil
1 small fresh red chilli, thinly sliced
1 large avocado
Method:
Preheat your grill-pan and panfry chicken breasts on medium heat for 5-10minutes per side (or until cooked through). Combine the passionfruit pulp, oil and chilli in a small bowl.Slice the mango cheeks and use a glass to separate the flesh from the skin and then cut into thin slices. In a bowl, layer the salad ingredients (rocket leaves, mango, capsicum, avocado and red onion) to create a bed for the thinly sliced chicken breast and then drizzle over the dressing. Season with salt & pepper to your liking.
Serves:
2
Notes:
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
700 gm any mixed dried fruit, chopped
300 gm glace fruit, chopped
6 tbsp brandy
500 gm unsalted butter
2 1/2 cup packed brown sugar
8 55gm eggs
2-cup plain flour
1 tspn bicarbonate soda sifted
1 tspn ground cinnamon
1 tspn ground ginger
1 tspn ground all spice
2 tsp vanilla essence
1 cup roasted almonds
1 cup roasted hazelnuts
Method:
Beat butter & sugar until smooth and creamy. Beat in 2 eggs at a time with a tablespoon of flour (this will keep the volume of the butter & sugar stable and prevent the mixture splitting) add the rest of the eggs until all the eggs have been incorporated. Mix in the rest of the flour/ soda mixture, spices, vanilla, nuts, and marinated fruit and combine well. Line your pudding bowl with butter and baking paper. Pour in pudding mixture to the top and give it a few taps to remove any air. Pop the lid on the pudding bowl (or cover with alfoil).
Steaming method – Fill a 8-10 litre pot (with a lid) 1/2 full with simmering water. Place a steaming trivet in the pot, place the pudding on the trivet. Cover and steam with pudding for 6 hours. Keep enough water in the pot during the steaming process. Check pudding with a skewer, when it comes out clean its done. Rest pudding for 5 minutes before serving with Farmers Market Creme Anglaise.
Serves:
8-10
Notes:
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
5kg Barossa Ham leg
150gm Dark Brown Sugar
120gm Seeded Mustard
85gm Honey, warmed
Method:
Preparation:
Peel the ham rind away using your index finger and thumb, being careful to leave all the fat. Using a sharp paring knife score the ham fat to create a 3cm diamond pattern. Rub ham fat with brown sugar and keep rubbing until the fat picks up the sugar. Next rub the seeded mustard over the “brown sugar” ham fat, then drizzle warm honey over Ham, to glaze it.
Baking:
Pre-heat oven to 140C to 160C with the fan on.
Place the glazed ham a roasting tray with a rack.
Pour 500gm water in the roasting tray.
Slowly bake and glaze ham for 1.5 hours.
Keep basting ham with the run off glaze that drip into the tray.
Notes:
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
HUON PREMIUM HOT SMOKED SALMON PASTA WITH AVOCADO AND ROCKET:
150g Huon Premium Hot Smoked Salmon
350g spiral pasta
1 avocado (cubed)
4 cups rocket
1/2 red onion (finely sliced)
1/3 cup extra virgin olive oil
1/2 clove garlic (crushed)
Salt & pepper
HUON PREMIUM COLD SMOKED SALMON, PEAR, FENNEL AND WALNUT SALAD:
200g Premium Cold Smoked Salmon
2 small fennel bulbs
3 medium pears
2 cups baby rocket leaves
2 zucchini
4 tbsp walnut
4 tbsp extra virgin olive oil
2 tbsp lemon juice
Salt & pepper
Method:
PAN ROASTED HUON SALMON:
Mix the sugar & salt in a bowl and sprinkle over all sides of the salmon and let sit for 20mins before washing off and patting dry.
Add olive oil to a pan over medium-high heat and place salmon portions (skin-side down) in pan and hold down for 20secs, then cook the skin side until crispy (about 8mins). Finish by flipping onto flesh side for 10secs each. Serve on a bed of blended cauliflower & parmesan mash with sliced pan-fried shallots, watercress & brussel sprout leaves, a drizzle of olive oil and a twist of black pepper.
HUON PREMIUM HOT SMOKED SALMON PASTA WITH AVOCADO AND ROCKET:
Placed cooked pasta into a mixing bowl, add sliced red onion, crushed garlic, olive oil, salt & pepper, hot smoked salmon, cubed avocado, rocket, combine and serve in bowls as a quick & healthy meal.
HUON PREMIUM COLD SMOKED SALMON, PEAR, FENNEL AND WALNUT SALAD:
In a mixing bowl add sliced fennel bulbs, sliced pear, shaved zucchini, walnuts, rocket, lemon juice, olive oil, and cold smoked salmon. combine and serve with a drizzle of olive oil, a few sprinkled walnuts and cracked black pepper.
Serves:
All recipes server 2 each.
Notes:
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
