Balsamic Vinegar | Bunbury Farmers Market

Slow Roasted Greek lamb Leg with Roasted Gourmet Vegetables

Slow Roasted Greek lamb Leg Ingredients:
1 lamb leg
6 cloves garlic, sliced into 4 slivers
1 tblspn + ½ cup olive oil
Salt and pepper
2 red onions, quartered
2-3 sprigs rosemary or 2 teaspoons dried rosemary
2 tsp dried thyme
2 tablespoon honey
250 mls Verjus

Slow Roasted Greek lamb Leg Method:
Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of garlic and sprigs of rosemary. Place the leg into a roasting pan that just fits it and drizzle over 1 tblspn of the olive oil, season generously with salt and pepper. Place into a 220° oven and roast until browned, approx. 10 – 15 minutes. Remove from the oven and reduce heat to 180°. Place the onions and herbs around the lamb, pour over the honey and verjus and the extra ½ cup of olive oil. Add hot water to come 1/3 of the way up the lamb. Cover and place back into the oven to roast for approximately 45 minutes. Basting occasionally, until the meat is cooked to your liking. Serve with a drizzle of the basting liquid.

Serves: 4

Roasted Gourmet Vegetables Ingredients:
2 red capsicums
2 brown onions
1 zucchini
2 eggplants
½ bag gourmet potatoes
1 sweet potato
1 small pumpkin
1 whole garlic bulb, with skin on
2 tablespoons olive oil
Pinch salt and pepper
1 teaspoon dried rosemary leaves
250 mls Balsamic vinegar
1 cup Bulgarian Feta, chopped

Roasted Gourmet Vegetables Method:
Preheat oven at 200°. Chop all veggies rustic style and place in a lined baking tray. Toss veggies in the olive oil and season with salt and pepper. Place in oven and cook for 40 minutes, depending on the size of the pieces, or until vegetables are just soft. Stir 2 – 3 times during cooking. During the last 8 minutes of cooking, fold through the feta cheese. Place on a serving bowl and drizzle with balsamic.

Serves: 4-6

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Note:
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Spanish Meatballs with Roast Capsicum Puree

Meatball Ingredients:
500gm pork mince
¼ cup parsley, chopped
½ tblspn olive oil
1 egg, whisked
1 onion, chopped
1 tsp smoked paprika
2 garlic cloves, crushed
1 tsp sweet paprika
2 slices bread
Salt and pepper to taste
1 tblspn milk
Extra olive oil for frying
½ sweet potato, grated
Capsicum puree (see recipe)

Meatball Method:
Heat the oil in a frypan and gently sauté the onion and garlic until tender then set aside to cool. Place the bread into a bowl and sprinkle over the milk. Leave to soak until softened (approx. 10 minutes) then mash with a fork. Place the meat into a large bowl and add all of the other ingredients (except the extra oil) before mixing together. We then check for seasoning by cooking a small ball and adding salt and pepper as needed. Roll into balls and fry in the olive oil until browned. Drop them into the capsicum puree and simmer for 10 minutes – if you have made large meatballs they may need to simmer in the sauce for longer to completely cook through. Serve with Turkish bread.

Puree Ingredients:
5 Large Red Capsicums
1 tablespoon olive oil
8 Ripe Roma Tomatoes
1 garlic clove crushed
1 teaspoon Balsamic vinegar
Extra splash of olive oil
Salt & Pepper to season

PureeMethod:
Pre-heat oven to 220° and line an oven tray with baking paper. Rub whole capsicums with olive oil and bake on the trays for 45 minutes until tender and starting to slightly blacken making sure to occasionally turn. Transfer to a plate and cover with foil, allow to cool for 10 minutes so you can handle them but they are still warm. Peel and discard the skin, seeds and membranes and chop the flesh and set aside. Warm the olive oil in heavy based pan and sauté garlic until tender then add tomatoes and cook down for 15 minutes. Add capsicum and cook for further 5 minutes. Allow to cool then blend to a chunky consistency, add balsamic vinegar extra olive oil and season with salt and pepper to taste. Warm just before serving and serve on top of meat or with feta cheese and Turkish bread.

Serves: 4

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

Ingredients:
2 red capsicums, de-seeded and chopped into slices
2 medium brown onions chopped chunky
2 small eggplant cut into long ¼’s and sliced into bite sized pieces
2 beetroots, topped, bottomed and cut into 6th
2 teaspoons freshly chopped garlic
1 cup chopped basil (Save 1/3 for garnish)
2 tablespoons olive oil
Splash of balsamic vinegar
Pepper and salt to taste

Method:
Toss all sliced vegetables in the olive oil, basil and garlic. Mix really well. Roast in a baking dish for approx. 1 hour at 200 degrees, or browning. Cool, and place on a serving dish lined with fresh baby spinach. Drizzle with balsamic and sprinkle with freshly chopped basil. Serve with chunks of freshly toasted Turkish bread.

*bacon or chorizo sausage can be added to make this a meaty meal! Grape tomatoes and diced feta add extra appeal to this dish.

Serves: 4-6

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