Mayonnaise | Bunbury Farmers Market

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Sweet Potato & Zucchini Salad

Ingredients:

2 cups zucchini cubed

2 cups sweet potato peeled and cubed

2 cups red onion chunky sliced

1 punnet grape tomatoes

1 tub marinated fetta

½ cup roasted almonds

1 bag pre packed salad mix (any variety)

Splash of Third Pillar olive oil

Salt and pepper to taste

Dressing:

½ cup sweet chilli sauce

½ cup SW mayonnaise

1 dessertspoon mint finely chopped

Salt and pepper to taste

Blend all ingredients together. Put aside.

Method:

Place zucchini, sweet potato and onions in a lined baking dish and mix through with the salt and pepper. Roast for 30 to 40 minutes at 250 degrees (should start to brown) Remove from oven and cool. Mix cool vegetables with all other ingredients in layers, on a large salad platter, and dress with the dressing just before serving.

Serves:

Will serve 4.

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Note:

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

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Rack of Lamb with Garlic-Herb Crust

Ingredients:
1 Lamb Rack
1 teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
1 ½ cup fresh breadcrumbs
¼ cup minced fresh flat-leaf parsley
½ teaspoon salt
½ teaspoon pepper
4 large garlic cloves, minced
2 tablespoons mayonnaise
2 tablespoons Dijon mustard

Method:
Pat lamb dry with paper towels and season with salt and pepper. Heat oil in a large skillet over high heat and cook lamb for 3 – 4 minutes on each side, or until browned. Place lamb on a rack. Combine breadcrumbs with parsley, salt, pepper and garlic in a small bowl. In a separate bowl combine mayonnaise and mustard. Brush the mustard mix over meaty top side of lamb rack. Pat the breadcrumb mix over the mustard to form a thick even coating. Place in 175° oven for 35 minutes or until a thermometer inserted into the thickest portion registers 145° (medium rare). Let stand for 10 minutes.

Serves: 8

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:

Salmon Fillets with a Creamy Lemon Dressing

Ingredients:
2 fillets of salmon (skin on)
Knob of butter
Splash of rice bran oil
Cracked pepper
Sea salt

Dressing for salmon:
Lemon juice to taste
1/3 cup of SW mayonnaise
1 tablespoon finely chopped flat-leaf parsley
2 teaspoons Dijon mustard
Blend all dressing ingredients together and warm in a microwave. Put aside.

Method:
In a non stick pan add a splash of oil and a teaspoon of butter. Season the fillets and place skin-side down in the hot pan. Cook a maximum of 3 minutes and flip, cook till only just done. Remove from pan. Set the fish on your warm serving plate and add the dressing just before you serve.

Serves: 2

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: