Oranges | Bunbury Farmers Market

Orange & Sesame Salad

Ingredients:
2 red capsicums, de-seeded and chopped into slices
2 green capsicums, de-seeded and chopped into slices
1 brown onion, chopped chunky
2 Gem squash, halved lengthways and sliced
2 oranges, segmented
2 teaspoons freshly chopped garlic
1 cup chopped mint (Save 1/3 for garnish)
2 tablespoons olive oil
Yarra Valley Orange & Sesame Salad Splash
Mesculin Mix for serving

Method:
Toss all sliced vegetables in the olive oil and garlic. Mix really well. Roast in a baking dish for approx. 20 minutes at 180°C, until tender and just starting to colour. Remove from oven and allow to cool. Toss through orange segments and fresh mint. Drizzle over salad splash to taste. Place on a serving dish lined with fresh mesculin mix. Garnish with reserved mint.

Serves: 4-6

Note:
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Slow Roasted lamb Leg with Dates & Orange

Ingredients:
1kg lamb leg
6 cloves garlic, sliced into 4 slivers
150gm butter cut into slivers
1 tbsp. + ½ cup olive oil
Salt and pepper
1 cup Harvey Fresh or freshly squeezed orange juice
2 Oranges peeled, pith removed and quartered
1 cup of date’s stone removed
3 Star Anise
2 Cinnamon Quills
1 cup Honey Coated Cashews roughly chopped

Method:
Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of garlic and butter. Place the leg into a roasting pan that just fits it and drizzle over 1 tbsp. of the olive oil and any left over butter, season generously with salt and pepper. Place into a 250° oven and roast until browned, approx. 10 – 15 minutes. Remove from the oven and reduce heat to 160°. Place the oranges, dates, star anise and cinnamon quills around the lamb, pour over the and orange juice and the extra ½ cup of olive oil. Add hot water to come 1/3 of the way up the lamb. Cover and place back into the oven to roast for 2 – 3 hours, basting occasionally, until the meat starts to separate from the bone. Finally place cashews on top to crust lamb for the last 10 minutes. Serve spooning thick liquid over top.

Serves: 4

Note:
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Crepes with Maple Cream & Fruit Salad

Batter
4 eggs beaten
1 cup plain flour
1 tablespoon melted butter
Approx 250ml cream
Enough water to make a thin batter
Pinch salt
Teaspoon of cooking oil
Mix eggs, salt and the cream together, add to the flour with enough water to make a smooth thin batter. Add melted butter last and mix thoroughly. Heat a nonstick fry pan with a dash of oil. Ladle batter into the pan and tilt in a circular motion to form a large round thin crepe. The edges will turn up as it cooks, this takes approx 30 seconds to 1 minute Flip and this side will cook very quickly. Remove and repeat till the batter is used.

Cream
600ml carton of whipping cream
2 tablespoons pure maple syrup
Whip the cream till thick and add the maple syrup

Fruit Salad
Fruits of your choice including: watermelon, pineapple, strawberries, cranberries, oranges, kiwi, bananas or any of your favourites. Chop all of these into bite sized pieces and toss together. Add a splash of maple syrup and refrigerate.

Method:
Lay a crepe on the serving plate and place a mixture of fruit salad and cream across the centre. Roll the crepe around this and drizzle with some maple syrup and garnish with a dollop of cream and a sprig of mint.

Serves: 6t

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

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