Mango | Bunbury Farmers Market

American Smokey BBQ Chicken with Mango Salsa

Chicken Ingredients:
8 chicken thigh fillets (2 per person)

Marinade:
1 cup Café 26 Smokey BBQ Rib Marinade
½ cup maple syrup
1 dessertspoon crushed fresh garlic
1 dessertspoon crushed fresh ginger
1 dessertspoon arrowroot or cornflour

Salsa Ingredients:
2 mangoes, chopped finely
1 red onion, chopped finely
½ cup fresh mint or coriander, chopped
2-3 truss tomatoes, chopped finely
Splash of sweet chilli sauce
Pinch of salt & pepper

Method:
Mix all ingredients together for the marinade in a bowl & dip chicken thigh fillets in. Marinate chicken for a minimum of 1 hour on a lined baking tray.
Preheat oven to 200°. Cover chicken with foil & cook in the oven for 20 minutes. Remove foil & continue to cook for a further 15 minutes or until chicken is brown.
For the Salsa, gently mix all ingredients together in a bowl then serve with the Chicken.

Serves: 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:

Dazzling Darryl’s Mango Dango Salad

Ingredients:
1 bag mesculin mixed lettuce
2 mangoes, diced
1 jar South Cape marinated feta
1 tub marinated, pitted kalamatta olives
1 punnet grape tomatoes
½ cup chopped coriander

Dressing:
2 tablespoons sweet chilli sauce
1 dessert spoon white vinegar
1 dessert spoon olive oil
Salt and pepper to taste

Method:
Arrange salad in layers on a platter.
Combine dressing ingredients and pour over the top.

Serves: 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: