Crushed Garlic | Bunbury Farmers Market

Papillon Lamb

Ingredients:
1 Butterflied Lamb
2 teaspoons crushed garlic
2 tablespoons Rice Bran oil
2 tablespoons fresh basil
2 tablespoons Dijon mustard

Cooking Method:
Combine all ingredients and massage throughly into lamb. Line baking dish with alfoil and baking paper. Place butterflied lamb in a glad oven bake bag, bake in a 200 degree oven for half an hour.

Remove from oven and oven bag and return to oven for a further 15 minutes.
Once browned remove from oven and allow to stand for 15 minutes before carving.

Gravy:
Thicken remaining pan juices with gravox, add fresh mint and a splash of caramelised balsamic vinegar. Serve with Kipfler potatoes and a garden salad.

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:

Oyster Blade Roast

Ingredients:
1 whole Oyster Blade beef roast (unsliced)
½ cup freshly chopped basil
2 tablespoons fresh crushed garlic
2 tablespoons of Dijon mustard
Knob of melted butter
Salt and pepper to taste
Gravox powder
Splash of cream
Splash of brandy

Method:
Rub the whole Oyster Blade with the garlic, butter, mustard, salt and pepper and basil and seal in an oven bag. Roast in a 150 degree oven for 2 hours.
Remove roast from bag and crank the oven up to 250 degrees and place the roast back in for 15 minutes. Remove and rest the roast on a serving platter. Use the roast juices to make gravy with the gravox, cream and brandy whisked into the liquid till slightly thickened.
Serve with your favourite roast vegetables.

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:

Snazzy Schnitzel (with a delicious crispy Parmesan coating)

Ingredients:
½ Girello thinly sliced and bashed till approx 3mm thick
1/3 cup fresh chopped basil
½ cup Tuscan herbs
¾ tub parmesan cheese
6 to 8 eggs
6 cups bread crumbs approx
1 cup plain flour
1 cup Rice Bran Oil
2 heaped tablespoon fresh crushed garlic
½ jar Dijon mustard
Salt and pepper

Method:
MIX Tuscan herbs, breadcrumbs, parmesan and pepper and put aside.
MIX eggs, Dijon, basil and garlic and put aside.
Flour the girello schnitzel on both sides, dip into the egg mixture and then pat the breadcrumb mix on thoroughly.
Heat a frypan with the Rice Bran oil, and cook the schnitzels approx 2 minutes each side. Season with salt if required.
Serve with your favourite salad.

Serves: 8

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: