Capsicum | Bunbury Farmers Market

Triple Cheeseburger Pizza

Ingredients:
3 tablespoons olive oil
2 brown onions, finely diced
2 garlic cloves, finely diced
1 zucchini, finely diced
1 carrot, finely diced
1 red capsicum, finely diced
500 grms beef mince
500 grms pork mince
1 x 700 grms jar Passatta
2 teaspoons Whittington’s oregano
2 teaspoons Whittington’s Basil
Salt and pepper to taste
2 cups grated mozzarella
1 cup parmesan
1 bag buffalo mozzarella
2 Turkish breads

Method:
Heat the oil in a large pot and gently fry the onions until soft. Add the garlic and cook for a further 3 minutes. Add the mince and cook until browned. Stir in the vegetables, passatta and herbs. Bring to the boil, reduce heat and simmer covered for 30 minutes, stirring occasionally. Remove lid and allow to simmer uncovered for a further 15 minutes. Place Turkish break on a baking tray. Cover each Turkish bread with half the mince mixture, half the grated mozzarella, half the buffalo mozzarella and finish with half of the parmesan. Place in a preheated 220°C oven for 15 minutes or until the cheese is melted. Cut into squares and serve.

Serves: 8 – 12

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

Fresh Vegetable Toss

Ingredients:
1 tablespoon olive oil or rice bran oil
1 onion, halved and thinly sliced lengthways
3 garlic cloves, chopped
½ Chinese cabbage, thinly slice
1 zucchini, thinly sliced
2 cups mixed capsicum, sliced
1 head broccoli
250 grms Portobello mushrooms, sliced
125 ml Yarra Valley Wok Toss

Method:
Heat your wok and add the oil. Toss in the onion, garlic and stir fry until fragrant, 1 -2 minutes. Add in all the vegetables and stir fry until cooked 2 -3 minutes. Pour in the sauce and a little water if needed to loosen and toss to combine. Can be served as a side dish with dinner, add chicken or noodles to create a main meal, serve with rice or enjoy as a simple snack.

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

Mango & Avocado Salad with Prawns

Ingredients:
500 grms Extra Large Shark Bay Raw King Prawns, defrosted
2 avocados, sliced thickly
100 grms mixed mesculin salad mix
1 baby cos lettuce, shredded
1 red capsicum, finely sliced
2 Lebanese cucumbers
2 crushed garlic cloves
¼ cup brown onion, finely diced
½ bottle Bare Crush Mango Chilli Sauce
1 tablespoon extra-virgin olive oil

Method:
Clean and shell prawns. Toss in ½ the Bare Crush Mango Chilli Sauce. Warm the olive oil in a pan, add the onion and sauté until opaque. Add the garlic and stir. Add marinated prawns and sauté until prawns are just cooked. Set aside and allow to cool. Halve cucumbers lengthways, deseed & slice. Mix cucumbers, avocados, mesculin mix, cos lettuce, and cucumbers together gently in a bowl. Add the cooled prawns and toss through remaining mango chilli sauce.

Serves: 4-6

—

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: