Bunbury Farmers Market

Osso Bucco

Ingredients: 
3 Tbs Olive Oil
4 Pieces of Osso Bucco
1 Large Brown Onion finely diced
1 teaspoon of chopped garlic
1 kg Roma tomatoes chopped roughly
1 bottle Passata Di Pomodoro a Sarsa Da Nunna
500ml Moredough beef stock
1 teaspoon of dried oregano
1 teaspoon of dried basil
Plain seasoned flour for coating

Method:
Pre-heat oven to 165 degrees. Place a large frypan on the stove top on a medium to high heat with the olive oil. Lightly coat the osso bucco with seasoned flour and seal both sides in the frypan. Place in oven proof dish. Add all other ingredients, cover and place in oven. Cook for approximately 2 hours, stirring occasionally. Until the meat is pulling away from the bone easily. Cook your favourite Mancini fresh pasta, use your sauce from your Osso Bucco toss lightly through your pasta and serve with your meat. 

Serves: 4

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Portobella Mushrooms Tomato & Onion Breakfast

Ingredients: 
2 cups brown onion, sliced
3 cups tomatoes, diced 
(Or 2 tins Peeled Tomatoes)
2 cups Portobella mushrooms chopped
½ cup flat leaf parsley
2 tablespoons olive oil
Salt & pepper, to taste

Method:
Heat a frying pan & add the olive oil. Sauté the onions until brown. Add the tomatoes, mushrooms salt & pepper & simmer until thickened. Stir through parsley & serve on crusty Turkish bread for a great breakfast.

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:

Portobello Delight

Ingredients: 
6 Portobello mushrooms
Splash olive oil      
1 onion, chopped
2 cloves garlic, crushed
6 rashers bacon, chopped
300 grm Cream cheese
1 cup tasty cheddar cheese
¼ cup grated Parmesan Cheese
1 egg and 1 egg yolk beaten
 ¾ cup Panko bread crumbs
Salt and pepper

Method:
Chop the mushroom stalks and reserve the caps on a papered baking tray. Heat the oil in a frying pan and sauté the onion and garlic until tender. Add the mushroom stalks and bacon and cook for a further 10 minutes. Stir through the cream cheese and tasty cheese. Divide the mixture between the mushroom caps. Top with equal amounts of parmesan and panko bread crumbs and place into a 180° oven. Bake for 8 minutes or until panko bread crumbs are golden brown. Enjoy!

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: