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Slow Roasted Greek lamb Leg with Roasted Gourmet Vegetables

Slow Roasted Greek lamb Leg Ingredients:
1 lamb leg
6 cloves garlic, sliced into 4 slivers
1 tblspn + ½ cup olive oil
Salt and pepper
2 red onions, quartered
2-3 sprigs rosemary or 2 teaspoons dried rosemary
2 tsp dried thyme
2 tablespoon honey
250 mls Verjus
 
Slow Roasted Greek lamb Leg Method:
Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of garlic and sprigs of rosemary. Place the leg into a roasting pan that just fits it and drizzle over 1 tblspn of the olive oil, season generously with salt and pepper. Place into a 220° oven and roast until browned, approx. 10 – 15 minutes. Remove from the oven and reduce heat to 180°. Place the onions and herbs around the lamb, pour over the honey and verjus and the extra ½ cup of olive oil. Add hot water to come 1/3 of the way up the lamb. Cover and place back into the oven to roast for approximately 45 minutes. Basting occasionally, until the meat is cooked to your liking. Serve with a drizzle of the basting liquid.
 
Serves: 4
 

Roasted Gourmet Vegetables Ingredients:
2 red capsicums
2 brown onions
1 zucchini
2 eggplants
½ bag gourmet potatoes
1 sweet potato
1 small pumpkin
1 whole garlic bulb, with skin on
2 tablespoons olive oil
Pinch salt and pepper
1 teaspoon dried rosemary leaves
250 mls Balsamic vinegar
1 cup Bulgarian Feta, chopped
 
Roasted Gourmet Vegetables Method:
Preheat oven at 200°.  Chop all veggies rustic style and place in a lined baking tray. Toss veggies in the olive oil and season with salt and pepper. Place in oven and cook for 40 minutes, depending on the size of the pieces, or until vegetables are just soft.  Stir 2 – 3 times during cooking. During the last 8 minutes of cooking, fold through the feta cheese. Place on a serving bowl and drizzle with balsamic.
 
Serves: 4-6 
 

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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Roast Beef & Roasted Vegetables with Buttermilk Dressing

Ingredients:
1 Harvey Beef whole rump roast
Oil
Salt & pepper
2 zucchini, chopped
1 bunch baby beetroot, scrubbed and trimmed
6 potatoes, chopped
1 sweet potato, chopped
½ butternut pumpkin, chopped
6 carrots, chopped
1 eggplant, chopped
2 onions, cut into 6 wedges
2 tblspns olive oil
4 garlic cloves, crushed
Salt & pepper
2 capsicums, roasted, peeled and sliced into strips or 1 tub of BBQ’d capsicum strips
¾ cup chopped basil
Dressing
500ml buttermilk
1 cup mayonnaise

Vegetables:
Toss the zucchini, beetroot, potatoes, sweet potato, pumpkin, carrots, eggplant and onion with the oil, garlic, salt & pepper. Cover and bake in a 180° oven for 40 minutes or until tender then remove cover, increase oven to 250° and place back in for 15 minutes or until browned. Drizzle with the dressing then scatter over the capsicum and basil.

Dressing: 
Mix together buttermilk and mayonnaise.                         

Roast:
Remove the meat from the fridge at least 30 minutes before you plan on cooking it so that it can come to room temperature. Preheat the oven to 250° and rub the rump all over with oil and sprinkle generously with salt and pepper. Place in a baking dish and roast for 30 minutes before reducing the temperature to 180°. The total cooking time will need to be 30 minutes per 500gm of beef. Once your roast has cooked for the necessary time, remove from the oven, cover with foil and place aside to rest for 30 minutes. Carve and serve with roasted vegetables. 

Serves: 4-6 (Allow 250gm meat per person)

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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