Japanese Pumpkin | Bunbury Farmers Market

Pumpkin, Chilli & Chicken Bake

Ingredients:
¼ JAP pumpkin, peeled, halved and thinly sliced
2 large chicken breasts, chopped
¼ – ½ red chilli, sliced
½ cup basil, chopped
¼ tsp nutmeg
Salt & pepper
300ml cream

Method:
Lay the pumpkin slices in the base of an oven-proof dish, top with layers of chicken, chilli and basil then season with nutmeg, salt and pepper. Stir the chicken stock powder into the cream and pour over. Cover the dish with foil and bake at 180° for 30 minutes or until cooked. Serve with pasta or rice and a garden salad.

Serves: 4

Note:
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Traditional Roast Beef with Veg & Red Wine Gravy

Ingredients:
1 Whole Beef ‘Scotch Fillet’
Your choice of veggies – we used lots of onion, potatoes, parsnip, jap pumpkin and carrot.

Gravy:
1 cup Dry Red Wine
Pan juices
½ tblspn of Gravox (or a paste of water, flour, salt and pepper)

Method:
Heat the oven to 200° and place the Beef roast on a tray. Coat with the olive oil and cover with foil. Roast for ½ an hour every 500 grams and remove the foil to brown off the beef for approx. 15 minutes. Meanwhile prepare the veg and bake in an oven tray for 45 minutes to an hour stirring half way through until cooked through and caramelised. For the gravy, heat the stock and pan juices to a gentle simmer and make a thin paste of the gravox with a little water. Drizzle this into the hot stock whisking the entire time. Continue whisking until the mixture thickens.

Serves: Number of servings depends on the size of the scotch fillet roast, but allow 250gm per person.

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

Ingredients:
1 Eggplant sliced
2 Onions sliced in quarters
1 Sweet Potato Cubed
4 Ruby Lou Potatoes Cubed
2 Red Capsicum Chopped into big pieces
Bunch of Silverbeet washed and chopped
300 grm Jap Pumpkin
440 grm Can Chopped Tomatoes
250 grm Black Eyed Peas
250 grm Borlotti Beans
2 cups Stock (chicken or vegetable)
¼ cup olive oil
Salt & pepper to season

Method:
Soak beans for at least 3 hours or overnight. Place all veggies in a roasting pan drizzle with olive oil and season with salt and pepper. Roast veggies in a covered dish for at least an hour. Uncover and stir in stock and beans. Place back in the oven covered for a further 1 ½ hours or until beans are soft. Serve with Mash or Polenta.

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: