Caramelised Balsamic | Bunbury Farmers Market

Steak Sandwich with Caramelised Onion

Ingredients:
1 kilo Brown Onions
250 grams Brown Sugar
175 ml ‘Cape Farm Shop’ Caramelised Balsamic Salad Dressing
400 grams ‘Willowbank Angus’ BBQ Steak
Café 26 BBQ Sauce
Orfa Turkish Bread

Caramelised Onions
Peal and finely slice brown onions. In an oven or fry pan place onions and cook on a low heat until onions become soft and transparent. Add to this your brown sugar and balsamic. Cook for a further hour or until onion becomes caramelised and the balsamic reduced by half.

Method:
Cook your steak to your liking. Place steak onto Turkish bread topped with your caramelised onions. Add a splash of café 26 BBQ sauce. Toast your Turkish bread under a grill or in a sandwich press until it’s crispy and warm.

Serves: 4

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

Ingredients:
4 thick slices crusty bread
2 tablespoons olive oil
4 cloves garlic
4 truss tomatoes, chopped
1 tablespoon fresh basil, chopped
1 red chilli, finely chopped
½ cup red onion, chopped
Pinch of salt & pepper
Drizzle of Cape Farm Caramelised Balsamic Vinegar

Method:
Using a pastry brush, brush bread with olive oil & rub garlic over the surface of the bread. Lay bread out on a baking tray & place in a preheated oven at 200°. Cook until bread is a golden brown colour, and then place aside to cool.
Mix tomatoes, basil, red chilli, onion, salt & pepper together in a bowl. Place a generous scoop of this mixture on top of each slice of bread & drizzle with olive oil and caramelised balsamic vinegar.
Serve immediately.

Serves: 4

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

Ingredients:
1 Butterflied Lamb
2 teaspoons crushed garlic
2 tablespoons Rice Bran oil
2 tablespoons fresh basil
2 tablespoons Dijon mustard

Cooking Method:
Combine all ingredients and massage throughly into lamb. Line baking dish with alfoil and baking paper. Place butterflied lamb in a glad oven bake bag, bake in a 200 degree oven for half an hour.

Remove from oven and oven bag and return to oven for a further 15 minutes.
Once browned remove from oven and allow to stand for 15 minutes before carving.

Gravy:
Thicken remaining pan juices with gravox, add fresh mint and a splash of caramelised balsamic vinegar. Serve with Kipfler potatoes and a garden salad.

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