Parmesan Cheese | Bunbury Farmers Market

Rolled Pork Belly with Apple Raisin Chutney & Spaghetti Squash

Pork Belly Ingredients:
1 tablespoon olive oil
1 Pork Belly Roast
3 tablespoons salt

Apple Raisin Chutney Ingredients:
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

Spaghetti Squash Ingredients:
1 spaghetti squash
Olive oil
Salt
Parmesan Cheese

Pork Method:
Pre-heat oven to 220°. Take pork out of the packaging and dry the skin with some absorbent paper towel. Score the skin in 1cm increments diagonally both ways, place on a wire rack in a medium depth tray. Sprinkle salt liberally over skin, pour olive oil over and gently message the skin. Place in oven for 35 minutes to cook the crackle, then turn down oven to 160° and cook until cooked to your liking. Remove from oven and allow to rest for 20 minutes before serving.

Spaghetti Squash Method:
Cut spaghetti squash in half, scoop out seeds, and place inside up on a baking tray. Drizzle over olive oil and sprinkle over salt and parmesan cheese to your liking. Baking in 180° oven for approx. 1 hour or until the flesh is easily scrapped away from the skin with a fork.

Apple Raisin Chutney Method:
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: 4

Note:
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Creamy Spaghetti Filled Mushrooms

Ingredients:
6 Field Mushrooms, stalks removed and reserved
Olive Oil
Murray River Pink Salt
60 grams Butter, diced into 6 (plus extra for cooking)
1 teaspoon Garlic, chopped
¼ Brown Onion, finely diced
300 ml Whipping Cream (plus extra if required)
½ packet Spaghetti
30 grams Cheddar Cheese
30 grams Parmesan Cheese
Salt and Pepper to season
Fresh Parsley (plus extra to garnish)

Method:
Place mushrooms on a baking tray, drizzle over oil, and sprinkle with pink salt. Place a square of butter in the centre of each mushroom. Place in preheated 180°C oven and bake for 15-20 minutes or until the sides start to wrinkle. Meanwhile sauté the onion and garlic in a frypan until the onion is soft and opaque. Dice the stalks and add to the onion. Cook for a minute. Add the cream and stir until reduces and thickens slightly. Add cheese and mix through until melted into the sauce. Cook the pasta as per the packet instruction, drain, and mix through the sauce, adding more cream if sauce is too thick. Remove from heat, stir through parsley. Divide pasta between the mushrooms. Garnish with fresh parsley.

Serves: 6

Note:
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Beef, Leek & Red Wine & Cauliflower Puree

Ingredients:
1.2kg chunky diced gravy beef
2 leeks thinly sliced
2 teaspoons butter
1 tablespoon olive oil
4 cups button mushrooms, sliced
500ml beef stock
1 cup red wine
1 tablespoon plain flour
Salt & pepper
1 small head cauliflower (about 1 kg)
30gm butter
1/3 cup whipping cream
Salt & pepper
2 tablespoons parmesan cheese

Method:
Melt butter and oil in an oven proof pot, add leeks and sauté until caramelised. Add beef & mushrooms and seal until the meat is browned. Pour in stock and wine. Season to taste with salt & pepper bring to simmer. Place lid on pot and cook for 2 hours or until tender in a 160° oven. Meanwhile mix plain flour with water to create a paste. Once meat is cooked, stir through flour paste to thicken the sauce.

Wash and trim cauliflower into florets. Bring a large pot of water to the boil over heat. Add cauliflower. Cook for approximately 15 to 20 minutes or until cauliflower is very tender. Drain well and return to pot. Add butter and cream and mash until smooth. Stir in parmesan cheese. Taste and season well with salt and pepper. Perfect side dish for all the family.

Serves: 4-6

Note:
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