Grated Parmesan | Bunbury Farmers Market

Tomato & Chilli Prawn

Ingredients:
2 x 250g plain Australian Prawn Meat
1x bottle 660g bella lucia chilli mussel sauce
1 crushed Garlic Clove
1/2 brown Onion finely diced
1 tbls of verjus or white wine (optional)
1 teaspoon fresh chopped basil
½ teaspoon grated parmesan cheese
Salt and pepper to taste

Method:
First sweat the onion and garlic together in a non-stick pan until onion becomes opaque. Add prawns and sauté until prawns are half cooked. Deglaze the pan with the Verjus / white wine. Add the chilli mussel sauce and bring to the boil, reduce heat down to a simmer and continue cooking until prawns are cooked through (around 2-3 minutes). Stir through chopped basil. Serve over steamed rice and garnish with parmesan cheese

Serves: 2-3

Note:
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Seafood Lasagne

Ingredients:
2 packets Premium Seafood Marinara Mix
1 packet Mancini Fresh Lasagne Sheets
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1 leek, finely sliced
100 gm Grated Parmesan
1 tin Antico Napoli Cherry Tomatoes
White Sauce
350 ml milk
150 gm plain flour
150 gm butter
Salt and pepper to taste

White Sauce:
Blend the flour with a little milk to create a paste. Heat the rest of the milk with the butter in a pan until almost boiling. Drizzle in the paste, stirring constantly, until thickened. Reserve 1 cup of white sauce.

Assembly:
Heat the olive oil in a pan over a medium high heat. Add the leek and garlic and sauté. Add the marinara mix and toss through for 2 – 3 minutes. Stir the white sauce through marinara mix. In oven proof dish spread ½ tin of cherry tomatoes, top with lasagne sheets, layer ½, marinara mix top with lasagne sheet, spread remaining, marinara mix, sprinkle 50 gm of parmesan, top with layer lasagne sheets. Spread reserved cup of white sauce then top with remaining ½ tin cherry tomatoes. Finish with parmesan. Bake in a 180° oven until cheese is golden and tomatoes starting to colour. approx. 15 – 20 minutes.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Twice Cooked Gnocchi with Spicy Pumpkin & Chicken

Ingredients:
1kg butternut pumpkin, peeled and chopped
¼ brown onion, finely chopped
½ kg Mt Barker chicken tenderloins
¼ – ½ red chilli, sliced
1 cup Campbell chicken stock
1 packet Antica Napoli Gnocchi
Salt & pepper
¼ cup grated parmesan
¼ cup olive oil

Method:
Place onions & pumpkin in the base of an oven-proof dish. Splash with olive oil to coat. Place in preheated oven 180°C for 40 minutes until tender. Add chicken tenderloins and chicken stock, toss through and return to oven further 10 minutes. Cook gnocchi as per packets instructions. Drain gnocchi and stir though chicken mixture and season to taste with salt and pepper. Top with parmesan and return to oven for a further 10 minutes. Serve with a garden salad.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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