Leek | Bunbury Farmers Market

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:
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Pasta, Brussels Sprouts & Chorizo

Ingredients:
1 packet Mancini Penne Pasta
½ cup Dry White Wine
I packet Mondo Chorizo (hot or mild) sliced
1 leek, sliced
500gm Brussels Sprouts
250ml Moredough Chicken or Vegetable stock
2 cloves garlic crushed
¼ cup Welly Boot extra virgin olive oil
Splash of cream
½ cup Parmesan for serving or
Pecorino
Extra cheese for serving

Method:
Heat large pan over medium heat, add chorizo. Lightly brown remove, set aside. Warm half olive oil in pan add leeks, sprouts and garlic. Sauté till leeks are soft and golden about 8 – 10 minutes. Add stock Season with salt and pepper. Add chorizo stir through. Cook pasta according to package direction, al dente,drain reserve ½ cup of cooking liquid. Return pasta to pot. Stir in brussels sprout mixture, reserved liquid and cheese. Serve with parmesan cheese on top.

Serves: 4

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

Ingredients:
1 portion Huon Wood Roasted Salmon
1 Pkt Mancini Lasagne Sheets
1 Leek
½ head Broccoli
½ cup Chicken Stock
½ cup Grated Tasty Cheese
½ cup Tomato Sugo
250 mls Milk
2 tblspns Cornflour
1 tblspn Butter
1 tblspn Lemon Juice

Method:
Chop & Sauté Broccoli and Leek until the leek is transparent. Blend the cornflour with a little milk to make a paste then heat the rest of the milk with the butter in a pan until almost boiling. Drizzle in the paste stirring constantly until thickened. Stir in lemon juice. Set aside. Spread tomato sugo on bottom of your lasagne dish with a little lemon sauce. Place a lasagne sheet down followed by the leek and broccoli mixture with lemon sauce then another sheet of lasagne followed by a layer of flaked salmon. Placing another sheet of lasagne followed by more leek and broccoli and lemon sauce. Place another sheet topped with flaked salmon and lemon sauce with grated cheddar cheese. Place in 180 degree oven for 30 minuets or until cheese has melted.

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