Bunbury Farmers Market

Chicken & Ham Casserole

Ingredients:
1 large packet of Drovers chicken thigh fillets, chopped
1 tblspn butter
Drizzle olive oil
2 leeks, sliced 
4 stalks celery, chopped
4 carrots, peeled and chopped
1 cup Boston baked ham, chopped
½ tsp dried thyme or 1 ½ tsps fresh thyme
1 packet Moredough chicken stock
2tsp cornflour
Salt & pepper 

Method:
Melt the butter with the olive oil in a large pot and add the leek, celery and carrot. Sauté gently until tender, approximately 15 minutes. Add the chicken, ham, thyme and stock and bring to the boil. Reduce the heat to a simmer and cook for 25 minutes. Make a paste with the cornflour and a little water and stir into the casserole until thickened. Season to taste and serve with mashed potato and green beans. 

Serves: 4-6

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Tomato & Bacon Soup (with a hint of basil and chilli)

Ingredients:
2 kg of tomatoes chopped. You may skin them if you wish.
4 brown onions peeled and chopped
250 gms bacon chopped (you can add pre-cooked drained bacon for less fat content)
1 teaspoon lemon pepper
2 tablespoons butter
1 cup fresh basil chopped
Approx 2 litres of chicken stock
¼ teaspoon chilli flakes (or to your liking)

Method:
In a large saucepan sauté the onions slowly in the butter till caramelizing, add the bacon and stir a few minutes, then add the stock, tomatoes and lemon pepper. Cover and cook until the tomatoes are soft.  Bend half of the mixture and place back in with the unblended soup and add the chilli flakes if required, stir and add the fresh basil. Season as required with more lemon pepper or chicken stock to your taste. Serve immediately.
Great with fresh crusty bread.

Serves: 4 to 6t

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:

Chicken Ginger Soup

Ingredients:
1 kg Chicken Wings
2 tablespoons butter
3 leeks washed and sliced
2 Ltrs Chicken stock
500g pkt Taiwanese noodles soaked in boiling water
10cm ginger, sliced
4 fresh sweet corn 
Salt and pepper, to taste

Method:
In a pot heat butter, add chopped leeks and sauté until leeks are transparent. Add chicken wings and cook for a few minutes. Add corn, stock, salt and pepper. Simmer for approx half an hour or until chicken is cooked. Take wings out of pot and remove chicken meat. Slice finely and add back to the soup. Add pre soaked Taiwanese noodles. Cook for a further 10 minutes.

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: