Cheddar | Bunbury Farmers Market

Gnocchi Bolognese Bake

Bolognese Sauce Ingredients:
3 tablespoons olive oil
2 brown onions, chopped
2 cloves garlic, chopped
200 grms beef mince
300 grms pork mince
2 x jars Don Antonio Passata Di Pomodoro
2 tablespoons Whittington’s oregano
2 tablespoons Whittington’s basil
1 cup beef stock
Salt and pepper

Bolognese Sauce 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 beef and pork mince and cook until browned. Stir in the rest of the ingredients to combine. 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.

Gnocchi Ingredients:
1 cup parmesan cheese, grated
1 cup cheddar cheese, grated
1 x packet Antica Napoli Gnocchi

Gnocchi Method:
Cook the Gnocchi as per the packet instructions. Mix together the two types of cheese. In an oven proof dish, place a layer of the Bolognese sauce, a layer of gnocchi and cover with a handful of cheese. Repeat with another layer of each. Top with Bolognese sauce and the rest of the cheese. Place in over at 170° for 20 – 30 or until the cheese on top is golden.

Serves: 4 – 6

Note:
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Smoked Salmon & Cream Cheese Omelettes

Ingredients:
8 eggs
4 tablespoons cold water
¼ cup cream or milk
¼ cup cheddar cheese, shredded
Salt and Pepper to taste
30 grams butter
1 x 250g packet Huon Tasmanian Cold Smoked Salmon Deli Pieces, roughly chopped
½ cup cream cheese, chopped into small pieces
1 tablespoon chives, finely chopped

Method:
Crack eggs into a bowl, add water, cream, cheddar cheese and a little salt and pepper. Whisk lightly with a fork until well combined. Melt the butter in a non-stick fry pan over medium low heat until foaming. Pour in the egg mixture and as the egg sets around the edge, tilt the pan to allow raw egg to run underneath. Continue in this fashion until most of the egg is set. Scatter the salmon, cream cheese and chives on the top then fold the whole thing in half with a spatula to form a semi-circle. Cook for another minute to allow the cheese to melt. Serve immediately with toast.

Serves: 4

Note:
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Stuffed Eggplant

Ingredients:
2 medium eggplants – halved lengthways
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped parsley
2 teaspoons Whittington’s oregano leaves
2 teaspoons Whittington’s dried basil leaves
2 x 400 gram tins Bella Lucia Peeled Tomatoes
1 cup fresh breadcrumbs
¼ parmesan cheese
700 grm beef mince
Splash olive oil
Salt and Pepper, to season
½ cup grated Tasty Cheddar for top
1 small onion, finely chopped

Method:
Preheat oven to 180°. Scoop out the flesh of the halved eggplant leaving approx. 5mm of thickness in the shell Chop the removed flesh and keep aside. In a frying pan add oil and sauté onion and garlic until soft. Add mince to the pan and season with salt and pepper.
Cook for approx. 5-8 minutes or until the mince is cooked through. Add tomatoes, parsley, oregano and basil. Bring to boil and then add eggplant flesh and simmer till mixture has cooked through approx. 30 minutes. Remove the pan from the heat, cool slightly, then add the breadcrumbs and parmesan into the mixture. Spoon mixture evenly into eggplant shells, filling firmly and slightly moulded at top.
Finish with grated cheddar on top. Place on an oiled baking tray and cook in the preheated oven for approx. 35-40 minutes until cooked through and golden on top.

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: