Onion – Page 23

Luscious Lamb Chops

Ingredients:
8 forequarter lamb chops
1½ tsp dried rosemary
1 brown onion, sliced
4 garlic cloves, finely chopped
Splash of extra virgin olive oil
Salt & pepper, to season

Method:
Preheat oven to 250 degrees. Season chops well on both sides with salt & pepper. Place chops in an oiled oven proof dish & drizzle with the olive oil. Spread onion & garlic evenly over the chops & sprinkle with the rosemary. Cover with alfoil & bake in the hot oven for 15 mins. Uncover chops & reduce oven temperature to 180 degrees. Cook for a further 15 minutes. Serve with steamed potatoes and green beans

Serves: 4

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

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Greek Style Stuffed Zucchinis

Ingredients:
4 zucchini
1 tblspn olive oil
1 brown onion, chopped
2 garlic cloves, crushed
500gm beef mince
1 tsp Whittington’s ground cumin
4 roma tomatoes, halved and seeds removed
2 tblspns fresh mint, chopped
2 tblspns fresh parsley, chopped
½ cup of rice
Salt & pepper
Grated rind of ½ lemon
4 tblspns grated parmesan

Method:
Cut the zucchinis in half lengthwise and using a spoon carefully scoop out the insides making sure to leave a shell of at least 1cm. Chop the removed flesh and set aside. Heat the oil in a frypan and sauté the onion and garlic over medium heat until tender. Add the mince and fry until beginning to brown then add the cumin and cook for a further minute. Add the tomato, zucchini flesh, mint and parsley. Cook for 5 minutes then add the rice and cook for a further 10 minutes. Season to taste then stir in the lemon rind. Lay the zucchini shells into an oven proof dish and stuff with the mince mixture. Pour in ½ a cup of water, cover with foil and bake at 180° for 30 minutes. Remove foil, sprinkle with cheese and bake for another 10 minutes or until golden. Serves 4

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Bush Myrtle Curry Mini Pies

Ingredients:
500gm Beef or Pork Mince
1 Brown onion finely chopped
2tsp of Whittington’s Busy Myrtle Curry or to taste
2 Carrots grated
1 Small Sweet Potato grated
1 Zucchini grated
1 Cup Beef Stock
1 tablespoon Tomato Paste
1 Tablespoon Soya Sauce
2 tablespoons Sweet Chilli Sauce
Salt & Pepper to season
1 Tablespoon Wellyboot Olive Oil
1 Tablespoon cornflour for thickening.

Method:
In a medium size saucepan warm olive oil, add onions sauté until soft, add mince stirring until brown then sprinkle in curry powder and cook for 3 minutes. Add grated sweet potato, zucchini, carrots, tomato paste and Soya & Sweet chilli sauce stirring to combine. Next add stock and cook for approximately 40 minutes till flavour develops and mince is cooked through. Season to taste. Mix cornflour with a small amount of water to form a paste. Mix paste through mince mixture and cook for a further 10 minutes until thickened. This mixture can be used as a pie mix for small or large pies. Always make sure your mixture is cool before making pies. Use shortcrust pastry for bottom of pies and puff pastry for top.

Serves: 4-6 (4-6 serves as a curry / as mini pies approx 4-6 dozen)

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: