Chives | Bunbury Farmers Market

Scrambled Eggs with Smoked Salmon

Ingredients:
8 eggs
½ cup cream
Small bunch chives, chopped (or spring onions)
200g rough chopped smoked Salmon
Salt & Pepper, to taste
Knob of butter
1 teaspoon olive oil

Method:
Lightly beat eggs and cream together and season with salt & pepper.

Melt butter in a small frying pan on medium heat, add Olive oil, add egg mixture. Cook until lightly set. Using a spatula, fold the edges into the centre of the pan and leave to cook for another 2 minutes. Gently fold through Smoked Salmon and Chives. Serve immediately over some crunchy Turkish bread.

Serves: 4

Note:

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Herb-Crusted Wing Rib Roast with Red Wine Gravy Yorkshire Puddings

Roast Beef Ingredients:
Beef Wing Rib Roast (approx. 2kg)
4 tablespoons whole grain mustard
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
1 tablespoon thyme, chopped
2 red onions, cut into quarters
2 heads of garlic, halves widthways
1 tablespoon olive oil
¼ cup plain flour
½ cup red wine
2 cups beef stock

Roast Beef Method:
Preheat oven to 230°. Season the beef with salt and pepper. Spread the mustard over the fatty side. In a bowl combine parsley, chives and thyme. Sprinkle the herb mixture over the mustard and place in a roasting pan. Arrange onion and garlic around the beef and drizzle with oil. Place in the oven and cook for 20 minutes. Reduce temperate to 180° and cook for 1 ¼ hours (or medium), or until cooked to your liking. Remove from oven and remove roast, onion and garlic from pan. Allow roast to rest. Place the roasting pan with juices over a medium heat. Add the flour and cooking stirring until bubbling, approx. 2 minutes. Add the wine and bring to the boil. Add the stock and bring to the boil. Cook, stirring for a further 5 minutes until gravy boils and thickens. Remove from heat and sieve into a serving jug. Slice beef and serve with onions, garlic, red wine gravy and Yorkshire puddings.

Serves: 4-6

Yorkshire Puddings Ingredients:
140 grms plain flour
4 eggs
200mls milk
Salt and pepper to season
8-10 tablespoons rice bran oil

Yorkshire Puddings Method:
Heat oven to 200°. Drizzle a little rice bran oil evenly over 24 small muffin tin. Place in oven to heat through (approx. 5 minutes). Tip the flour into a bowl and beat in the eggs. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back into the oven and leave undisturbed for 20-25 minutes or until the puddings have puffed up and browned.

Serves: Makes 24 mini servings.

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 Premium Smoked Salmon, 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:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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