Bunbury Farmers Market

Garlic Herb Butter (shown with steak)

Ingredients:
250 gm soft butter of your choice
1 whole garlic head, freshly roasted
3 teaspoons freshly chopped parsley
1 teaspoon freshly chopped rosemary 
or
½ teaspoon dried rosemary
1 teaspoons freshly ground pepper
Salt to taste

Method:
Roast whole garlic head of cloves in slow oven 160 degrees , approximately 30-40 minutes, until you can smell the sweetness and just starting to pop. Remove, when cool squeeze garlic out  of the skin, set aside the beautiful sweet garlic to use for your butter. Use approximately 3 teaspoons or more for intense garlic flavour.
Place butter in a small bowl, using a fork mash until softened. Add garlic first then all the rest of herbs. Place butter on plastic wrap rolling into a log, tightly. Chill until ready to use. When cut you will have small medallions. Butter will keep in fridge wrapped for up to one week

Serves: Many

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Fluffy Scrambled Eggs with Smoked Salmon

Ingredients:
8 eggs
Splash of cream
Generous knob of butter
Salt and pepper to taste
4 strips of smoked salmon
1 tablespoon of chives finely chopped
Crusty bread lightly toasted

Method:
In a medium pan crack your eggs, add the butter and heat the pan whilst constantly stirring the eggs. The butter will melt and the eggs will start to slightly thicken. Remove from the heat and add a splash of cream, returning to the heat and stirring until almost set. Remove from the heat and add the chives, salt and pepper. The eggs will continue to cook in the pan OFF the heat as you place the toast on the plate. Put the fluffy egg mixture over the toast and add delicate strips of the salmon. Garnish with a little chives and serve immediately.

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:

Roast Lamb & Gravy

 Lamb Ingredients:
1 lamb leg
Garlic
Fresh Rosemary
Olive oil
Salt & pepper

Gravy Ingredients:
2 tblspn butter
2 tblspns plain flour
Juices from roast
Extra stock if necessary (chicken or beef)

Lamb Method:
Preheat the oven to  200°. Rub the lamb all over in olive oil and sprinkle with garlic, rosemary,salt and pepper. Place into a baking tray allowing 30 minutes cooking time for every 500gm. Remove after the first 20 minutes and cover with foil before returning to the oven.  Remove the foil 20 minutes before it has finished cooking. Allow to rest for at least 15 minutes.

Gravy:
Melt the butter in a pan and then stir through the flour. Allow to cook for 5 minutes before slowly whisking in the lamb juices (make sure to skim off the oil). Add extra hot stock if too thick.
Serve with your favourite veggies.

Serves: 6-8

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: