Bunbury Farmers Market

Fig & Goats Cheese Bruschetta

Ingredients:
4 Fresh and ripe figs quartered
120g south cape goats cheese
4 tablespoons olive oil
Squeeze of fresh lemon juice
200g rocket
Drizzle of Balsamic glaze
4 slices of crusty Italian loaf cut into 3cm slices

Cooking Method:
Preheat oven to 200 degrees C. Rub bread with olive oil and Place quartered figs and crumbled up goats cheese evenly over sliced loaf. Place in oven and bake for approximately 8-10 minutes or until figs soften. In a medium bowl combine rocket, olive oil and lemon juice with a pinch of salt. Serve over hot bruschetta and drizzle with some balsamic glaze. Serve immediately 

Serves: 2-4

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Stuffed Rump Roast

Ingredients:
5 – 6 kg Harvey Beef rump
250gm dried figs, chopped
250gm fresh dates, chopped
½ bag baby spinach
1 cup Cape Naturaliste Farms caramelised balsamic glaze
Olive oil
Salt & pepper

Gravy:
40 grm butter
2 garlic cloves, crushed
1 tblspn cornflour
1 tblspn Cape Naturaliste Farms caramelised balsamic glaze
1 tblspn Chopped Parsley
1 ½ Cups Chicken Stock

Method:
Remove the meat from the fridge at least 30 minutes before you plan on cooking it so that it can come to room temperature. Preheat the oven to 250°. Combine the figs, dates, spinach and balsamic together.  Cut a pocket in the side of the rump and stuff it with the fig mixture. Rub the top of the meat with olive oil and season with salt and pepper. Place into an oven bag and then onto a baking tray and  roast for 30 minutes before reducing to 180° for 2 ½  hours. Serve with gravy and roast vegetables.
Gravy – Melt butter and whisk in cornflour. Add chicken stock and simmer whilst stirring until thickened before adding balsamic. Allow 250gm of meat per person. 

Serves: Serves many (250gm of meat per person is recommended)

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