Baby Broccoli | Bunbury Farmers Market

Cherry Tomato Pasta

Ingredients:
2 baby broccoli bunches
1 punnets cherry tomatoes
1 tblspn olive oil
1 onion, chopped
2 garlic cloves, crushed
2 bottles Sugo Dolce Cherry Tomato Sauce
Salt & pepper
500gm Granaria Spaghetti
Parmesan to serve

Method:
Chop the baby broccoli into florets then using a small knife, peel the stem and slice into rounds. Heat the olive oil in a pan, add onion and garlic and sauté until tender. Add the Sugo then pour in cherry tomatoes and allow this to cook down, stirring occasionally until the tomatoes begin to break down. Add the broccoli and simmer until tender, approx 5 minutes then season to taste with salt and pepper. Cook the pasta following the directions on the packet then add to the sauce, stirring to combine then sprinkle over the parmesan cheese.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Creamy Chicken & Baby Broccoli Pasta

Ingredients:
1 packet Mt Barker Free Range Diced Leg Fillets
6 rashers of bacon, sliced
1 bunch baby broccoli
2 cloves fresh garlic, crushed
½ cup diced onion
1 tbsp. butter
1 tbsp. olive oil
Splash of verjus
½ cup of chicken stock
300ml thickened cream
Salt and pepper
2 tbsps. parsley chopped (optional)
1 pack of Mancini pasta of your choice

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. Pour over the verjus and stock and reduce by half. Add the cream and baby broccoli 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: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Chick Room Delight

Ingredients:
6 chicken thigh fillets
1 tblspn butter
Splash of oil
4 cups mushrooms of your choice, sliced
Pinch chicken stock powder
1 tsp cracked pepper
600mL pouring cream
1 tblspn dry white wine (optional)
1 bunch of chives, chopped

Cooking Method:
Heat the pan, add oil & butter and lightly season the chicken before quickly sealing on both sides. Add mushrooms and sauté until brown then add the cream, white wine, stock & cracked pepper. Simmer until reduced down to a thick sauce approx 12 minutes. Sprinkle with chives and serve on a sweet potato mash with sautéed baby broccoli.

Serves: 4 – 6

Note:
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
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