Ingredients:
1 kg British Sausage Company beef sausages
1 onion, chopped
140 grms plain flour
4 eggs
200 mls cup milk
½ teaspoon salt & pepper
½ cup grated cheddar cheese
¼ cup grated Parmesan
2 cups of spinach leaves
Method:
Place sausages and onion into a baking dish with a splash of oil and pop into a 180° oven for approx 15 – 20 minutes until the onion is transparent and the sausages are almost cooked through. Meanwhile, whisk together the flour, eggs, milk, salt and pepper until just combined. Scatter the spinach leaves over the sausage onion mixture then pour over the batter – do this carefully as it may spit at you. Scatter the cheeses on top and return to the oven until everything is baked through, approx 20 – 30 minutes.
Serves: 4-6
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Italian Style Roast Chicken
Ingredients:
1.5 kilo Mt Barker Free Range Whole Chicken
2 cups fresh breadcrumbs
50 grms prosciutto, roughly chopped
3 anchovy fillets
60 grms pitted mixed olives, roughly chopped
60 grms semi-sundried roma tomatoes, roughly chopped
60 grms parmesan, grated
2 eggs, lightly beaten
50gm butter
2 tablespoons olive oil
Method:
Heat oven to 180°. Mix together the stuffing ingredients until well combined. Fill the chicken cavity with the stuffing mix. Place chicken in an oven proof dish. Coat chicken with a little butter, olive oil, salt and pepper. Cook for approx. 1 hour or until cooked. Rest covered for 10 minutes. Serve with veggies or your choice of salad.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Jam & Coconut Slice
Ingredients:
2 cups plain flour
1 cup caster sugar
125 grms butter, chilled and cubed
3 eggs
1 teaspoon vanilla essence
¾ cup jam of your choice
2 cups desiccated coconut
Method:
Preheat oven to 180°. Grease and line a lamington pan. Place ½ the caster sugar and butter in a food processor and process until mix resembles breadcrumbs. Add 1 egg, the vanilla and flour. Continue to process until the mix forms into a dough. Press the dough into the prepared pan. Bake the in the preheated oven for 15 – 20 minutes or until light golden. Remove from oven and spread the jam over the base whilst still warm.
Whisk together the 2 remaining eggs with remaining caster sugar. Stir in the coconut. Spread coconut mix over the jam. Bake for a further 25 minutes or until golden. Remove from oven and allow to cool in pan. Cut into squares and serve.
Serves: 20 pieces
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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