Bunbury Farmers Market

Marinara Pizza

Ingredients:
1 packet Mission Wraps of your choice (8 wraps)
2 cups tasty cheddar cheese, grated
1 cup mozzarella, grated
½ cup parmesan, grated
1 x bottle Bella Lucia Pizza Sauce
2x 250gm packet Premium Seafood marinara Mix
1 finely sliced red chilli (optional)
 
Method:
Preheat oven to 180°C. Combine all cheese in a bowl to make a cheese mix. Place 1 wrap onto baking tray and spread 1/8th of the cheese mix across surface. Place another wrap onto and press down firmly. Spread ¼ the pizza sauce evenly across top of wrap, then top with 1/8th of the cheese mix and some sliced chilli, if using. Drain any excess liquid from the marinara mix and evenly distribute ½ a packet of the marinara mix over the top of the pizza. Repeat the process for the remaining pizzas. Place in oven for 12-15 mins or until till the cheese melts and marinara mix is cooked.
 
Serves: 4

Note:  
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Rolled Pork Fillet with Salsa Verde

Ingredients:
1 pack of Linley Valley pork fillets
6 slices prosciutto
6 large basil leaves
125gm mozzarella, sliced into long strips
Salt & pepper
Olive oil
Salsa Verde
2 cloves garlic
2 large handfuls parsley
1 large handful basil
1 tblspn capers
1 tblspn verjus
1 tsp Dijon mustard
300ml extra virgin olive oil
Salt & pepper
 
Method:
Blend the garlic, parsley, basil and capers. Add the verjus and mustard, then slowly pour in the oil. Season to taste. Butterfly the pork fillets by halving them lengthways but making sure to not cut all the way through. Flip open and place between baking paper and flatten out to 1cm. Lay slices of prosciutto, mozzarella and basil on top. Roll up the fillet from its longest side and secure with toothpicks then season with salt and pepper. Heat the oil in a frying pan and fry the roll until beginning to brown on all sides. Place in an oiled tray and bake at 180° for 15 minutes or until cooked through. Serve with the salsa verde.
 
Serves: 4

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Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Roasted Lamb Racks with Spinach, Pumpkin & Feta

Lamb Ingredients:
1 Spring Lamb Rack
Salt and Pepper
 
Lamb Method:
Preheat oven to 200°. Trim excess lamb fat off the lamb rack. Season the lamb with salt and pepper. Cut in between each chop nearly through. Place spoonful of feta mixture between each chop. Place in the oven and bake for 20 minutes for medium rare or until cooked to your liking. Remove from oven and allow to stand in a covered warm place for 10 minutes. Serve with roast vegetables.
 
Filling Ingredients:
2 tablespoons Don Antonio Passata Di Pomodoro
250grms Danish Feta, crumbled
1 bunch silverbeet, washed and finely chopped
1 bunch English Spinach, washed and finely chopped
¼ cup (20 grams) grated parmesan
2 cups pumpkin, cooked and roughly chopped
Salt and cracked black pepper
1 cup grated mozzarella
¼ teaspoon nutmeg

Filling Method:
Sauté silverbeet and spinach with a drizzle of olive oil and garlic in a pot until wilted. Allow to cool and then drain. Place the feta, spinach, parsley, parmesan, pumpkin, passata, nutmeg, salt and pepper in a large bowl and mix to combine.
  
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: