Bunbury Farmers Market

Morel-ishious Mancini Pasta

Ingredients:
1 packet of Mancini pasta of your choice cooked and drained
2 cups broccoli flowerettes blanched
2 cups field mushrooms chopped
1 tablespoon sundried roma tomatoes chopped chunky style
600 ml cream
½ cup grated Aussie parmesan
1 cup Princi ham chopped
1 teaspoon fresh chopped garlic
1 dessertspoon freshly chopped basil
Splash of Wellyboot olive oil
Pinch of salt and pepper

Method:
Heat a pot, add the olive oil, Add all ingredients and sauté.  Add the cream, and reduce down until thickens. Add salt and pepper as required.  Add the cooked pasta, stir through and serve immediately. Garnish with the parmesan.

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:

Rainbow Roast Veg

Ingredients:
2 red capsicums, de-seeded and chopped into slices
2 medium brown onions chopped chunky
2 small eggplant cut into long ¼’s and sliced into bite sized pieces
2 beetroots, topped, bottomed and cut into 6th
2 teaspoons freshly chopped garlic
1 cup chopped basil (Save 1/3 for garnish)
2 tablespoons olive oil
Splash of balsamic vinegar
Pepper and salt to taste

Method:
Toss all sliced vegetables in the olive oil, basil and garlic. Mix really well. Roast in a baking dish for approx. 1 hour at 200 degrees, or browning.  Cool, and place on a serving dish lined with fresh baby spinach.  Drizzle with balsamic and sprinkle with freshly chopped basil.  Serve with chunks of freshly toasted Turkish bread.

*bacon or chorizo sausage can be added to make this a meaty meal! Grape tomatoes and diced feta add extra appeal to this dish.

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:

Magnificent Meatloaf

Ingredients:
1kg beef mince
1 tblspn olive oil
1 tblspn Worcestershire 
1 onion chopped
½ cup grated cheddar
3 cloves garlic crushed
1 cup fresh breadcrumbs
½ cup grated parmesan 
2 tblspns parsley chopped
2 eggs, whisked
3 tblspns basil chopped
Salt & pepper
2 tblspns tomato paste
5 hard boiled eggs
10 slices bacon

Method:
Heat the oil in a frypan and sauté the onion and garlic until tender. Add this to a large bowl with the mince, breadcrumbs, parsley, basil, paste, Worcestershire, cheeses, 2 eggs, salt and pepper. Mix everything together thoroughly (this works best if you use your hands). Lay a large sheet of alfoil down on the bench and spread the slices of bacon down the centre slightly overlapping. Spread half of the mince mixture across the centre of the bacon leaving the edges free. Place the boiled eggs facing end to end along the centre of the mince. Then pop the other half of mince over this and form into a brick shape. Wrap the bacon around the mince tucking in the ends then wrap everything in the alfoil. Place on a baking tray and cook at 180° for 30 minutes. Remove the foil the bake until cooked through and browned, approx another 30 minutes. Take out and allow to rest for 15 minutes then slice and serve with Crunch tomato chilli relish or gravy.

Serves: 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: