Ingredients:
1.5kg Pumpkin, chopped into bite size pieces
Splash of Olive Oil
2 tablespoons melted butter
1 teaspoon crushed garlic
1/3 cup sweet chilli sauce
300 ml sour cream
½ cup chives or spring onion, finely chopped
1 tablespoon Cajun Spice
Salt and Pepper to taste
Method:
Preheat oven to 220°. Toss the chopped pumpkin in the olive oil, garlic, Cajun spice and butter in a baking tray lined with baking paper. Roast pumpkin in over for approx. 45 – 60 minutes. Mix together sour cream, chives and sweet chilli sauce. Season with salt and pepper to your liking. Serve as a dip with the pumpkin or serve as a side dish with a meal.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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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:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Mussels with Smoked Salmon with White Wine Cream
Ingredients:
2 packs of mussels
1/2 Brown onion finely diced
3 cloves of garlic crushed
900ml’s of whipping cream
½ cup of white wine (optional)
1 pack of cold smoked salmon deli bites
1 teaspoon of chopped dill/chives
Salt and white pepper to taste
1 teaspoons of olive oil
1 teaspoon of salted butter
Method:
In a large thick-based, non-stick pan heated up to a medium to low heat, place the butter and oil. Bring up to temperature, sweat the onion and garlic until the onion is opaque and the garlic is aromatic. De-glaze with the white wine, reduce by half. Add in the cream, then reduce the cream until it is thickened. Being cautious not to over reduce the cream.
Drain both bags of mussels of all liquor then place in a large pot, cover with a lid and steam for 4 minutes or until the mussels are just beginning to open. Drain the mussels once they are partly opened and fold them through the cream sauce with the smoked salmon and dill. Continue cooking on a low heat, covered until all mussels are completely opened. Season to taste. Eat as they are or serve over your favourite pasta.
Serves: 4
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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