Ingredients:
2 cups milk
2 cups pure cream
1 teaspoon finely grated lemon rind
1/3 cup caster sugar
2/3 cup medium grain rice
1/3 cup your choice of Bonne Maman Conserve, warmed
Method:
Combine milk, cream, lemon rind and sugar in a saucepan over medium heat. Cook, stirring, for 10 minutes or until almost simmering (don’t boil). Add rice and reduce heat to low. Cook, stirring occasionally, for 30-40 minutes or until rice is tender and liquid thickens. Remove from heat. Cool for 5 minutes. To serve, divide rice mixture between bowls and spoon over conserve.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Slow Roasted Greek Lamb Leg
Ingredients:
1kg lamb leg
6 cloves garlic, sliced into 4 slivers
1 tblspn + ½ cup olive oil
Salt and pepper
2 tsp paprika
2 onions, quartered
1 cup white wine
2-3 sprigs rosemary
2 tsp dried oregano
Juice of 2 lemons
Method:
Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of garlic. Place the leg into a roasting pan that just fits it and drizzle over 1 tblspn of the olive oil, season generously with salt and pepper and sprinkle with paprika. Place into a 250° oven and roast until browned, approx. 10-15 minutes. Remove from the oven and reduce heat to 180°. Place the onions and herbs around the lamb, pour over the wine and lemon juice and the extra ½ cup of olive oil. Add hot water to come 1/3 of the way up the lamb. Cover and place back into the oven to roast for 2 – 3 hours, basting occasionally, until the meat starts to separate from the bone. Serve with a drizzle of the basting liquid.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Dukkha Crusted Pork & Cous Cous
Ingredients:
800 gms trimmed Pork fillets (200 grams per person)
1 jar of olive branch Red Dukkah
Splash of Welly Boot olive oil
500 Grams Cous Cous
1 lemon zested
Salt & pepper
Minted Yoghurt Sauce:
250mls Greek Yoghurt
2 tablespoon fresh mint, chopped
Mix together
Cooking Method:
Cut the fillets into sizeable pieces, place in large bowl and liberally coat with dukkah spice mix. Put aside. Cook Cous Cous as per instructions on the box and add lemon zest.
In a non-stick pan on a medium heat seal the crusted pork fillets being careful not to burn the spices. Transfer to a pre-heated oven at 180 degrees and cook for a further 8-10 minutes. Serve pork over cous cous and finish with the minted yoghurt sauce.
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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