Onions | Bunbury Farmers Market

Roasted Pork Shoulder with Apple Raisin Chutney

Ingredients:
1 tbsp. olive oil
1 Pork Shoulder
3 tbsp. salt

Apple Raisin Chutney:
1 ½ kg cooking apples, cored and diced
750 grms raw sugar
500 grms raisins
2 medium onions, finely chopped
2 teaspoons mustard seeds
2 teaspoons ground ginger
1 teaspoon salt
700 ml apple vinegar cider

Method:
Pre-heat oven to 220°C. Take pork out of packaging and dry the skin with some absorbent paper towel. Sprinkle salt liberally over skin, pour olive oil over and gently massage salt into the skin. Place on a wire rack in a medium depth tray. Place in oven at 220°C and cook for 25 – 35 minutes allowing crackle to form, then turn oven down to 160°C and cook for a following 1 – 1-½ hours or until pork is cooked through. Let pork rest for 20 minutes before serving. Serve with Apple Raise Chutney.

Apple Raisin Chutney:
Place all chutney ingredients in a large pot. Bring to boil and then allow to simmer until the ingredients start to break down and are cooked through.

Serves: 6

Note:

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Triple Cheeseburger Pizza

Ingredients:
3 tablespoons olive oil
2 brown onions, finely diced
2 garlic cloves, finely diced
1 zucchini, finely diced
1 carrot, finely diced
1 red capsicum, finely diced
500 grms beef mince
500 grms pork mince
1 x 700 grms jar Passatta
2 teaspoons Whittington’s oregano
2 teaspoons Whittington’s Basil
Salt and pepper to taste
2 cups grated mozzarella
1 cup parmesan
1 bag buffalo mozzarella
2 Turkish breads

Method:
Heat the oil in a large pot and gently fry the onions until soft. Add the garlic and cook for a further 3 minutes. Add the mince and cook until browned. Stir in the vegetables, passatta and herbs. Bring to the boil, reduce heat and simmer covered for 30 minutes, stirring occasionally. Remove lid and allow to simmer uncovered for a further 15 minutes. Place Turkish break on a baking tray. Cover each Turkish bread with half the mince mixture, half the grated mozzarella, half the buffalo mozzarella and finish with half of the parmesan. Place in a preheated 220°C oven for 15 minutes or until the cheese is melted. Cut into squares and serve.

Serves: 8 – 12

Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Beef Baffad Curry

Ingredients:
1kg gravy beef, chopped
Olive Oil
2 onions, thinly sliced
1 red chilli, thinly sliced
5 tbsps. Goan Cuisine Baffad Curry Paste
2 cups hot water
2 potatoes, diced
1 tin of coconut cream
Salt

Method:
Sauté the onions in the oil until golden. Stir through chilli. Add the Baffad Curry Paste and fry on low heat for 10 minutes or until the mixture looks glazed. Add the beef, hot water and potato and simmer whilst covered until the beef is tender. Stir in the coconut cream and simmer for a further 5 minutes then season to taste. Serve with steamed rice and poppadum’s.

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