Bunbury Farmers Market

Mint Chops and Tatters

Ingredients: 
8 lamb loin chops
Salt & pepper, to season
Splash of extra virgin olive oil
1 brown onion, sliced
4 garlic cloves chopped
4 medium potatoes
Dob of butter
Yarra Valley Mint Jelly
 
Method:
Preheat oven to 180°C. Season chops well on both sides with salt & pepper. Place chops in an oiled oven proof dish & drizzle the olive oil over the chops.  Spread onion & garlic evenly over the chops.  Cover with alfoil & bake in the oven for 20 minutes. Meanwhile, boil potatoes until just soft then drain water. Return potatoes to pot, add butter and shake to roughen edges and cover in butter. Uncover chops and add cooked potatoes. Cook, uncovered, for a further 20 minutes or until potatoes turn golden. Serve with Yarra Valley Mint Sauce.
   
Serves: 4

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

Cherry Tomato Pasta

Ingredients:
2 baby broccoli bunches
1 punnets cherry tomatoes
1 tblspn olive oil
1 onion, chopped
2 garlic cloves, crushed
2 bottles Sugo Dolce Cherry Tomato Sauce
Salt & pepper
500gm Granaria Spaghetti
Parmesan to serve

Method:
Chop the baby broccoli into florets then using a small knife, peel the stem and slice into rounds. Heat the olive oil in a pan, add onion and garlic and sauté until tender. Add the Sugo then pour in cherry tomatoes and allow this to cook down, stirring occasionally until the tomatoes begin to break down. Add the broccoli and simmer until tender, approx 5 minutes then season to taste with salt and pepper. Cook the pasta following the directions on the packet then add to the sauce, stirring to combine then sprinkle over the parmesan cheese.

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