Lime | Bunbury Farmers Market

Salmon Delicious

Ingredients:
2 fillets of salmon (skin on)
Cracked pepper & salt to taste
½ teaspoon butter
2 tbs sweet chilli sauce
1/3 cup chopped spring onions
1 small sprig of dill per fillet
Juice of lime or lemon to taste

Method:
Season the fillets with salt and pepper and place each fillet on a piece of foil big enough to wrap and seal the fish. Add spring onions, butter, dill and sweet chilli sauce and seal tightly. Place in a 220 degree oven for approx 20 to 25 minutes (less if you want rarer), remove carefully from foil and place on a warm serving plate – pour the juices over the fillet and drizzle with the fresh juice. Serve with a delicious salad.

Serves: 2-4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

French Lamb Cutlets w/ Mango & Mint Salsa

Ingredients:
12 French lamb cutlets

Marinade:
1 bottle Ebisu Premium Sauce
1 teaspoon ginger finely chopped
1 teaspoon garlic finely chopped
Splash of Rice Brand oil
Mix all together and use on the cutlets.

Salsa:
½ cup finely chopped mint
3 mangoes dice finely
½ red onion chopped finely
½ lime squeezed
Salt and fresh cracked pepper
Blend all together and set aside (a minimum of an hour before serving.)

Method:
Marinate the cutlets for a minimum of one hour prior to cooking in the marinade mix. (ideal is 6 hours)
Cook the cutlets either on a BBQ, in a fry pan or a hot griddle till medium rare. (3 to 4 minutes either side) Rest on a warm plate.
Serve on a large platter with the salsa in a bowl in the centre and the cutlets surrounding.

Serves: 4-6

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

French Lamb Cutlets With Mango & Mint Salsa

Ingredients:
12 French lamb cutlets
Marinade:
1 bottle Ebisu Premium Sauce
1 teaspoon ginger finely chopped
1 teaspoon garlic finely chopped
Splash of Rice Brand oil
Mix all together and use on the cutlets.
Salsa:
½ cup finely chopped mint
3 mangoes dice finely
½ red onion chopped finely
½ lime squeezed
Salt and fresh cracked pepper
Blend all together and set aside (a minimum of an hour before serving.)

Method:
Marinate the cutlets for a minimum of one hour prior to cooking in the marinade mix – 6 hours is ideal.
Cook the cutlets either on a BBQ, in a fry pan or a hot griddle till medium rare. (3 to 4 minutes either side) Rest on a warm plate.
Serve on a large platter with the salsa in a bowl in the centre and the cutlets surrounding.

Serve: 4-6.

Note:
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: