Cranberries | Bunbury Farmers Market

Fresh Kale Salad

Ingredients:
1 bunch of fresh kale thoroughly washed
1 cup chopped dried cranberries
1/2 cup roasted pine nuts
1/4 cup shaved Parmesan cheese
½ cup red capsicum very finely sliced
Sea salt and black pepper, to taste

Dressing:
1 teaspoon Dijon mustard
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
6 tablespoons rice bran oil (or olive oil)
1 teaspoon liquid honey (or more if you like sweeter)

Method:
To make salad dressing whisk lemon zest, juice, oil and mustard until vinaigrette is thick and creamy, add honey to taste. Put aside. Remove the mid stem off the washed kale leaves and slice the leafy kale into fine strands and place in a large bowl. Toss all other ingredients with the kale. Add the dressing and season with sea salt and black pepper.
Make this at least half an hour or more before serving as the lemon juice helps tenderise the kale leaves. Before serving garnish with a little more parmesan cheese.
Serving Suggestion: Particularly delicious with a pan fried or BBQ’d steak.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Crepes with Maple Cream & Fruit Salad

Batter
4 eggs beaten
1 cup plain flour
1 tablespoon melted butter
Approx 250ml cream
Enough water to make a thin batter
Pinch salt
Teaspoon of cooking oil
Mix eggs, salt and the cream together, add to the flour with enough water to make a smooth thin batter. Add melted butter last and mix thoroughly. Heat a nonstick fry pan with a dash of oil. Ladle batter into the pan and tilt in a circular motion to form a large round thin crepe. The edges will turn up as it cooks, this takes approx 30 seconds to 1 minute Flip and this side will cook very quickly. Remove and repeat till the batter is used.

Cream
600ml carton of whipping cream
2 tablespoons pure maple syrup
Whip the cream till thick and add the maple syrup

Fruit Salad
Fruits of your choice including: watermelon, pineapple, strawberries, cranberries, oranges, kiwi, bananas or any of your favourites. Chop all of these into bite sized pieces and toss together. Add a splash of maple syrup and refrigerate.

Method:
Lay a crepe on the serving plate and place a mixture of fruit salad and cream across the centre. Roll the crepe around this and drizzle with some maple syrup and garnish with a dollop of cream and a sprig of mint.

Serves: 6t

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

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Turkey Breast with Cranberry Sauce

Ingredients:
Pk Mount Barker free range turkey breast
250gms fresh cranberries
200gms sugar
½ cup water

Method:
Pan fry turkey in a little olive oil for approx 3-4 mins each side (depending on size) season with salt and pepper. In a microwave safe bowl, mix together cranberries, sugar and water. Cover the mixture with greaseproof paper and microwave on high power until the cranberries pop (about 7 minutes). Chill before serving. Serve with couscous or veggies.

Serves: 2

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: