Leeks | Bunbury Farmers Market

White Wine Braised Lamb Shanks

Ingredients:
4 lamb shanks, dusted with salt and pepper
1 tbsps. olive oil
1 tbsp. butter
2 leeks, sliced
1 large carrot, chopped
2 garlic cloves, crushed
2 tbsps. plain flour
2 sprigs rosemary
2 tsp. picked thyme
2 cups chicken stock
2 cups white wine

Method:
Heat the olive oil in an oven proof pot and sear the shanks so that each side is browned. Remove to a plate and add the butter. Sauté the leek, carrot and garlic until tender. Add in the flour and cook stirring for 2 minutes. Return shanks to the pot and add in the stock, wine, rosemary and thyme. Bring to a boil making sure to scrape any residual flour mixture from the bottom. Pop a lid on the top, or cover with baking paper and alfoil, then bake in a 180°C oven for 2 hours or until tender, stirring occasionally. Season to taste and serve with mash.

Serves: 4

Note:

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

Beef, Leek & Red Wine & Cauliflower Puree

Ingredients:
1.2kg chunky diced gravy beef
2 leeks thinly sliced
2 teaspoons butter
1 tablespoon olive oil
4 cups button mushrooms, sliced
500ml beef stock
1 cup red wine
1 tablespoon plain flour
Salt & pepper
1 small head cauliflower (about 1 kg)
30gm butter
1/3 cup whipping cream
Salt & pepper
2 tablespoons parmesan cheese

Method:
Melt butter and oil in an oven proof pot, add leeks and sauté until caramelised. Add beef & mushrooms and seal until the meat is browned. Pour in stock and wine. Season to taste with salt & pepper bring to simmer. Place lid on pot and cook for 2 hours or until tender in a 160° oven. Meanwhile mix plain flour with water to create a paste. Once meat is cooked, stir through flour paste to thicken the sauce.

Wash and trim cauliflower into florets. Bring a large pot of water to the boil over heat. Add cauliflower. Cook for approximately 15 to 20 minutes or until cauliflower is very tender. Drain well and return to pot. Add butter and cream and mash until smooth. Stir in parmesan cheese. Taste and season well with salt and pepper. Perfect side dish for all the family.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Smoked Salmon & Capers with Pasta

Ingredients:
1 packet Mancini pasta of your choice, cooked and drained
2 leeks sliced finely
2 x packets Huon Tasmanian Cold Smoked Salmon Deli Pieces
600ml whipping cream
1 cup grated cheddar cheese
1 tablespoon baby capers
½ cup flat leaf parsley, chopped
Splash of olive oil
Pinch of salt and pepper
Knob butter
1 dessertspoon of dill, finely chopped (optional)
Lemon wedge, to serve

Method:
Heat a pot and add the olive oil, butter and leeks and sauté until tender. Add the capers dill and cream. Reduce down until it thickens slightly. Add the cooked pasta, cheese, parsley and gently stir the flaked salmon pieces through and serve immediately.

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: