Cracked Pepper | Bunbury Farmers Market

Creamy Chicken & Asparagus Supreme

Ingredients:
3 cups diced chicken thigh or breast fillets
600ml cream
2 bunches chopped fresh asparagus
1 cup chopped ham (or prosciutto)
1 bunch chopped fresh chives OR ½ bunch finely chopped spring onions
½ cup shredded cheese
¼ cup dry white wine or chicken stock
2 teaspoons chopped fresh garlic
1 splash olive oil
1 pinch cracked pepper
1 pinch sea salt

Method:
Add olive oil to hot pan or wok. Stir fry chicken, ham, asparagus, chives and garlic for a few minutes. Add white wine, cream, cheese, salt and pepper. Reduce down until thick. Serve on rice or pasta.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Dazzling Darryl’s Old Classic Peppered Steak

Ingredients:
4 Scotch Fillets
4 tablespoons cracked pepper
600ml Harvey Fresh whipping cream
1 tablespoon Brandy
Splash Worcestershire Sauce
Splash Rice Bran oil
Pinch of salt

Method:
Sprinkle cracked pepper & salt on both sides of steak and press into meat.
Heat a very hot pan and add the oil. Seal steak one side at a time for approx 2-3 mins each side. Remove steak from pan & set aside to rest for a few minutes.
Return the steak back to a hot pan and add brandy. This will flambé, then pour in the cream & Worcestershire sauce. Alternatively add the cream & Worcestershire sauce before the brandy.
Reduce sauce down to a thick texture approx 4-5 mins. Serve with jacket potatoes, baby broccoli & baby Dutch carrots.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
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French Lamb Cutlets w/ Mango & Mint Salsa

Ingredients:
12 French lamb cutlets

Marinade:
1 bottle Ebisu Premium Sauce
1 teaspoon ginger finely chopped
1 teaspoon garlic finely chopped
Splash of Rice Brand oil
Mix all together and use on the cutlets.

Salsa:
½ cup finely chopped mint
3 mangoes dice finely
½ red onion chopped finely
½ lime squeezed
Salt and fresh cracked pepper
Blend all together and set aside (a minimum of an hour before serving.)

Method:
Marinate the cutlets for a minimum of one hour prior to cooking in the marinade mix. (ideal is 6 hours)
Cook the cutlets either on a BBQ, in a fry pan or a hot griddle till medium rare. (3 to 4 minutes either side) Rest on a warm plate.
Serve on a large platter with the salsa in a bowl in the centre and the cutlets surrounding.

Serves: 4-6

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: