Bunbury Farmers Market

Italian Chicken Pasta

Ingredients:
2 kg of very ripe tomatoes chopped
1 kg chicken thigh diced small (breast fillets can be used instead)
3 cups brown onions chopped 
3 zucchini chopped 
1 pack Mancini pasta (your choice) cooked and drained
1 cup grated Pecorino cheese OR shredded tasty cheddar
½ cup pitted kalamata olives
1 dessertspoon chopped garlic 
1/3 cup chopped fresh basil
½ cup tomato paste or more to taste if needed
1 splash olive oil
Knob of butter
1 teaspoon each of:  basil, oregano, thyme, tarragon
1/3 cup fresh parsley
Salt and pepper to taste
1/3 cup chicken stock
½ cup dry white wine (optional)
1 large can of tomatoes (optional)
1 eggplant sliced and roasted with olive oil (optional)

Method:
Heat a large pot. Add oil, butter, onion and sauté until golden brown. Add tomatoes and cook until forming a chunky sauce. (Approx 20 minutes) Add zucchini and herbs, add the chicken and stir through until the chicken colours. Add the stock and wine and stir through the tomato paste. Cook until all ingredients are tender and it has a sauce like texture. (Approx. 30 minutes) Toss through the Mancini pasta and olives. Add salt and pepper if necessary. Place in a baking dish, lay eggplant and fresh basil on top and sprinkle with the cheese. Place in a hot oven for 15 minutes or till topping is golden brown. 

Serves: 4-6

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Roast Pork with Onion, Apple Sauce & Gravy

Ingredients:
Linley Valley roast of your choice (either boneless rolled shoulder or leg)
3 brown onions peeled and diced chunky
5 Granny Smith apples peeled, cored and diced
Knob of butter
1/3rd cup of light olive or Rice Bran oil
Salt 
2 cups chicken stock
Splash of cream
Flour paste

Pork:
Heat the oven to 230 degrees.  Rub some of the oil on to the pork and season generously with salt.  Cook for 20 minutes at this heat and turn back to 200 degrees. The pork should cook for approx. 25 minutes per 500 grams of meat. When it is done, remove the pork and cut off the stretchy bag, Slice off skin/crackling and wrap the pork tightly in foil to rest for 20 minutes. Return the skin/crackling to a 230-degree oven to blister. A microwave can also be used to do this, just place a paper towel over the crackling and zap at 30-second intervals.

Sauce:
In a separate tray toss the apple on onion with a splash of the oil and the butter.  Season with a dash of salt and place in hot oven for 20 minutes. Remove, stir and cover the tray with foil/lid and return for approx. an hour or until the mixture is softening and caramelizing. Set aside to keep warm.

Gravy:
Use the pan juices from the pork roast and whisk in some chicken stock and water. Thicken with a flour or cornflour paste and add a splash of cream. Roast some of your favourite vegetables to go with this delicious meal.

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:

Thai Beef Curry with Eggplant

Ingredients:
600gms – 1kg beef, diced
Splash of olive oil
2 large brown onions, diced
300 grams snow peas cut into thirds
1 400ml can of coconut milk
1 jar of Thai red paste
1 cup of beef stock
l eggplant diced
2 Ruby Red potatoes diced
1 small sweet potato diced

Method:
In a large pot slowly cook the onions in the oil until transparent and add the curry paste and beef.  Stir through till the beef is just browned. Add the stock, eggplant and potatoes and transfer to a baking tray. Place in a moderate oven and cook approx. 1 to one and a half hours covered. The potatoes will thicken the juices. Stir through the green peas and return to the oven for 15 minutes. Remove and stir in the coconut milk, and return for 5 minutes to the oven to heat through. Remove and serve, garnished with finely sliced spring onion. Serve with steamed rice.

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: