Bunbury Farmers Market

Crispy Skinned Salmon Fillets

Ingredients:
2 Huon Fresh Salmon Fillets (skin on)
30 grms butter
2 tablespoon of Olive oil
Salt & Pepper to season
2 grms extra butter
200 mls Verjus
1-2 fronds Dill, picked
1 tablespoon Capers
 
Method:
Season the salmon fillets with salt and pepper. On a medium heat place a non-stick pan add your olive oil and butter then heat until just starting to foam. Place the salmon skin-side down in the hot pan and cook for 4 to 5 minutes or until the skin is crisp. Turn and continue cooking a further 3 to 5 minutes until cooked to your liking.  Remove from the pan and set the salmon on a warm plate to rest. Add extra butter to warm pan, allow to foam, add Verjus. Stir for 2 to 3 minutes, then add capers and dill allow to infuse for 3 to 4 minutes. Pour over rested salmon. Serve with Quinoa Salad.
 
Serves: 2 

—

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:

Date Crumble Slice

Ingredients:
150 grms chopped dates
60 mls cold water
25g sugar
1 teaspoon vanilla essence
150 grms butter or margarine
1 1/12 cups self-raising flour
100 grms rolled oats
150 grms sugar

Method:
Preheat oven to 180°. Grease a large tin. In a saucepan, gently heat the dates, water, sugar and vanilla until mixture forms a paste, adding more water if required. Leave the mixture to cool. Meanwhile rub the butter into the flour until it resembles breadcrumbs. Stir in the oats and sugar and mix well. Place half the crumbled mixture into the greased tin, pressing in firmly. Smooth the date filling evenly all over, leaving a small gap around the edge. Spread the remaining crumble mix evenly over the top. Bake in preheated oven for 40 – 45 minutes or until golden brown. Remove from oven and allow to cool. Cut into small squares and serve.
 
Serves: 24 portions

—

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:

Slow Roasted lamb Roast with Dates & Orange

Ingredients:
1 lamb leg
6 cloves garlic, sliced into 4 slivers
150gm butter cut into slivers
1 tbsp. + ½ cup olive oil
Salt and pepper
1 cup Harvey Fresh or freshly squeezed orange juice
2 Oranges peeled, pith removed and quartered
1 cup of date’s stone removed
2 Cinnamon Quills or 2 teaspoons ground cinnamon
1 cup JCs Premium Unsalted Cashews, roughly chopped
 
Method:
Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of garlic and butter. Place the leg into a roasting pan that just fits it and drizzle over 1 tbsp. of the olive oil and any leftover butter, season generously with salt and pepper. Place into a 250° oven and roast until browned, approx. 10 – 15 minutes. Remove from the oven and reduce heat to 160°. Place the oranges, dates, and cinnamon around the lamb, pour over the orange juice 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 2 – 3 hours, basting occasionally, until the meat starts to separate from the bone. Finally place cashews on top to crust lamb for the last 10 minutes. Serve spooning thick liquid over top.
 
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: