Nutmeg | Bunbury Farmers Market

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:
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Feta & Dukkah Capsicum

Ingredients:
2 yellow capsicums
2 red capsicums
2 green capsicums
½ tablespoon olive oil
1 cup cous cous
2 cups cold water
1 tub of The Cheese Board ‘Feta Dukkah’ Drained (please use dukkah which is settled on the bottom of the container)
1 teaspoon cinnamon
1 teaspoon nutmeg
½ cup panko bread crumbs
Salt & pepper

Method:
Pre-heat the oven to 180 degrees. Soak the cous cous in cold water until water has evaporated. Cut the tops off your capsicums and discard the seeds and membrane. Once your cous cous is ready add the remaining ingredients. Stir to combine. Stuff each capsicum with the cous cous mixture. Place standing upright in an oven proof dish. Drizzle with olive oil. Cook until capsicum is tender approx 20-30 minutes. Top with grated cheese (optional)

Serves: 4-6

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

Lasagne Ingredients:
Packet of Mancini lasagne sheets
Olive oil
Salt and pepper
Pinch of nutmeg

Vegetables Ingredients:
1 sweet potato, peeled
1 green capsicum
1 eggplant
2 garlic clove, crushed
2 zucchini
1 bunch of silverbeet
2 red capsicum

Tomato Sauce Ingredients:
2 garlic cloves, crushed
12 ripe tomatoes
1 onion, chopped
½ cup basil leaves

Cheese Ingredients:
1kg Borello ricotta
2 eggs
1 x 500 tub cottage cheese
1 tub bocconcinni, halved
¼ cup grated parmesan
300gm mozzarella, grated

Vegetable Method:
Thinly slice the sweet potato, eggplant, zucchini and capsicum and place on lined baking sheets. Drizzle with oil and crushed garlic and sprinkle with salt and pepper then bake at 180° for 20 –25 minutes or until browning and tender. Steam the silver beet with a ¼ cup of water until tender, and then chop roughly.

Tomato Sauce Method:
Splash olive oil in a pan and fry the garlic and onion until tender. Blend tomatoes until they are crushed and add to the pan with the basil. (you can use fresh or dried basil) Simmer until thickened.

Cheese Method:
Mix the cottage cheese, parmesan and eggs together with the bocconcini.

Assembly:
Oil a large baking dish and add a dollop of tomato sauce to the bottom. Top this with a layer of pasta followed by some vegetables and sauce, repeat this until the top layer where you finish with the cheese mixture. Sprinkle the mozzarella and a pinch of nutmeg. Bake at 180° for 45 minutes or until golden.

Method: Serves 4 – 6

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: