Bunbury Farmers Market

Chicken Casserole

Ingredients:
1.5 kg of large chicken pieces
3 brown onions peeled and chopped
4 carrots cut into sticks
400ml of good quality chicken stock 
1 tablespoon only of mixed herbs (like thyme/tarragon/basil/oregano etc)
Splash of olive oil
1 bunch of spring onions washed and chopped into 3 cm lengths
1 dessertspoon fresh parsley chopped
Salt and pepper to taste

Method:
Rub the chicken pieces with olive oil and season with salt and pepper. Place in a preheated oven, 220 degrees for approx. 15 minutes or until browning. In the meantime add the chopped onions to a pot and cook with some olive oil until golden and tender. Add these to the baking tray with the partially cooked chicken. Add the chopped vegetables and the stock and herbs. Cover with foil to seal and return to a 180 degree oven for approx. 50 minutes (If you are using smaller chicken pieces it will not need as long to cook). Taste and season with salt and pepper as necessary, sprinkle with fresh chopped parsley and serve with some steamed rice.

Serves: 4

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Cheeky Chicken Noodle Stir Fry

Ingredients:
3 cups chicken finely sliced (can be breast or thigh)
1 cup chopped broccoli or baby broccoli
1 cup chopped spring onions
1 cup mushrooms or exotic mushrooms of your choice
1 cup yellow capsicum sliced
1 cup red capsicum sliced
½ cup Ebisu Japanese Teriyaki or Premium sauce
1 tsp chopped ginger
1 tsp crushed garlic
1 splash Rice Bran Oil
1 small packet of Winko noodles washed in cold water and drained.
Splash of water

Method:
Heat the wok with the oil until its smoking hot, then add the chicken, ginger and garlic and stir till sealed, add the veggies and mushrooms and stir fry for a few minutes. Add the sauce, mix through and add the noodles and a splash of water. Stir and serve immediately.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
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Lemon Chicken Roast with Cranberry Cous Cous Salad

Ingredients:
1 – 2 kg whole chicken
1 lemon
1 tablespoon butter
1 tsp lemon pepper
Cous Cous Salad
2 cups cous cous
2 cups chicken stock
¼ cup parsley chopped
4 spring onions sliced
¼ cup cranberries
Fresh Delights French Sunflower dressing

Cooking Method:
Quarter the lemon and then stuff these in the cavity of the chicken. Melt the butter and pour this over the chicken before sprinkling with the lemon pepper. Place the chicken in an oven bag and roast at 220° for 70 – 90 minutes before slitting the bag open and browning the chicken for a further 20 minutes. The chickens do come in different sizes, so cooking times may vary. 
Bring the chicken stock to a boil and pour this over the cous cous, cover and set aside to absorb for 10 minutes. Check to make sure it is soft, adding extra boiled chicken stock or water if needed. Toss through remaining salad ingredients adding dressing to taste. Serve the chicken with the cous cous salad.

Serves: 4

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