Ingredients:
1 kg British Sausage Company beef sausages
1 onion, chopped
140 grms plain flour
4 eggs
200 mls cup milk
½ teaspoon salt & pepper
½ cup grated cheddar cheese
¼ cup grated Parmesan
2 cups of spinach leaves
Method:
Place sausages and onion into a baking dish with a splash of oil and pop into a 180° oven for approx 15 – 20 minutes until the onion is transparent and the sausages are almost cooked through. Meanwhile, whisk together the flour, eggs, milk, salt and pepper until just combined. Scatter the spinach leaves over the sausage onion mixture then pour over the batter – do this carefully as it may spit at you. Scatter the cheeses on top and return to the oven until everything is baked through, approx 20 – 30 minutes.
Serves: 4-6
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Marinara Pizza
Ingredients:
1 packet Mission Wraps of your choice (8 wraps)
2 cups tasty cheddar cheese, grated
1 cup mozzarella, grated
½ cup parmesan, grated
1 x bottle Bella Lucia Pizza Sauce
2x 250gm packet Premium Seafood marinara Mix
1 finely sliced red chilli (optional)
Method:
Preheat oven to 180°C. Combine all cheese in a bowl to make a cheese mix. Place 1 wrap onto baking tray and spread 1/8th of the cheese mix across surface. Place another wrap onto and press down firmly. Spread ¼ the pizza sauce evenly across top of wrap, then top with 1/8th of the cheese mix and some sliced chilli, if using. Drain any excess liquid from the marinara mix and evenly distribute ½ a packet of the marinara mix over the top of the pizza. Repeat the process for the remaining pizzas. Place in oven for 12-15 mins or until till the cheese melts and marinara mix is cooked.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Smoked Salmon & Capers with Pasta
Ingredients:
1 packet Mancini pasta of your choice, cooked and drained
2 leeks sliced finely
2 x packets Huon Tasmanian Cold Smoked Salmon Deli Pieces
600ml whipping cream
1 cup grated cheddar cheese
1 tablespoon baby capers
½ cup flat leaf parsley, chopped
Splash of olive oil
Pinch of salt and pepper
Knob butter
1 dessertspoon of dill, finely chopped (optional)
Lemon wedge, to serve
Method:
Heat a pot and add the olive oil, butter and leeks and sauté until tender. Add the capers dill and cream. Reduce down until it thickens slightly. Add the cooked pasta, cheese, parsley and gently stir the flaked salmon pieces through and serve immediately.
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:
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