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Stuffed Chicken Breasts

Ingredients: 
4 x Mt Barker Free Range skinless chicken breasts
½ cup baby spinach leaves
1 cup dates, chopped coarsely
½ cup pistachio nuts, chopped coarsely
1 x 120g packet South Cape Goat’s Cheese (mild)
½ teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon cayenne pepper
½ cup chicken stock
Olive oil
Salt and pepper (to taste)
 
Method:
Mix together the dates, pistachios, goat’s cheese, baby spinach, cumin, cardamom and cayenne pepper. Cut a pocket in the thickest part of the chicken breast and divide the stuffing mix into 4 portions. Stuff chicken breasts and press firmly with the heel of your hand to ensure the stuffing is compressed into the chicken. Secure the opening closed with a toothpick. Warm the oil in a frying pan and add the chicken breast, cooking until brown on both sides. Remove chicken from the frying pan and place into an oven proof dish. Cook in the oven at 180° for a further 15 minutes, or until cooked through. Remove chicken and place on a warm plate, covered loosely with foil. Warm the pan juice on the stove, add the chicken stock, stir and deglaze the bottom of the pan. Reduce slight and season if needed. To serve pour liquid over chicken breasts and accompany with a side of salad or veggies.
  
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:

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Fig & Goats Cheese Bruschetta

Ingredients:
4 Fresh and ripe figs quartered
120g south cape goats cheese
4 tablespoons olive oil
Squeeze of fresh lemon juice
200g rocket
Drizzle of Balsamic glaze
4 slices of crusty Italian loaf cut into 3cm slices

Cooking Method:
Preheat oven to 200 degrees C. Rub bread with olive oil and Place quartered figs and crumbled up goats cheese evenly over sliced loaf. Place in oven and bake for approximately 8-10 minutes or until figs soften. In a medium bowl combine rocket, olive oil and lemon juice with a pinch of salt. Serve over hot bruschetta and drizzle with some balsamic glaze. Serve immediately 

Serves: 2-4

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:

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Chicken Breast with Tomato, Goats Cheese & Asparagus

Ingredients:
4 large chicken breast fillets
120g semi dried tomatoes 
100 gm Palomba Marinated Goats Cheese
1 bunch asparagus spears, trimmed, halved and blanched
50g butter
1 ½ cups chicken stock
1 cup of cream
8 spring onions, thinly sliced

Method:
Pound each breast between two sheets of plastic wrap with a mallet or rolling pin until 1cm thick. Divide the tomato, goat’s cheese and  asparagus pieces amongst the breasts. Roll up tightly lengthways, securing along the seam with toothpicks. 
Heat the butter in a large frying pan over medium heat. Add the chicken then brown on all sides. Pour in the stock and cream and reduce the heat to low. Cook covered, for 15 min, or until the chicken is cooked through. Serve with fresh garden salad.

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:

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