Ingredients:
1 kg British Sausage Company beef sausages
1 onion, chopped
140 grms plain flour
4 eggs
200 mls cup milk
½ teaspoon salt & pepper
½ cup grated cheddar cheese
¼ cup grated Parmesan
2 cups of spinach leaves
Method:
Place sausages and onion into a baking dish with a splash of oil and pop into a 180° oven for approx 15 – 20 minutes until the onion is transparent and the sausages are almost cooked through. Meanwhile, whisk together the flour, eggs, milk, salt and pepper until just combined. Scatter the spinach leaves over the sausage onion mixture then pour over the batter – do this carefully as it may spit at you. Scatter the cheeses on top and return to the oven until everything is baked through, approx 20 – 30 minutes.
Serves: 4-6
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Pasta Marinara
Ingredients:
1 packet Delverde Penne Zita Rigate, cooked to packet instructions
2 tablespoons olive oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
2 x bottle Bella Lucia Passata
125 ml verjus
2 x packets Premium Seafood Marinara Mix
½ cup fresh continental parsley leaves, shredded
25g parmesan, shredded
Serving Suggestion
Fresh Chillies, sliced
Method:
Place the oil in a frying pan over a medium heat. Add the onion and garlic and cook, stirring for 3 minutes. Add the verjus and cook for a further 2 minutes. Add the passata and bring to the boil, stirring occasionally. Allow to simmer then reduce slightly. Add the marinara mix and cook for a further 2 – 3 minutes or until the seafood is cooked through. Season with salt and pepper. Toss the marinara and parsley through the pasta until well combined. Serve with a sprinkle of parmesan. Top with freshly sliced chilli for an extra bite.
Serves: 6
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Italian Style Roast Chicken
Ingredients:
1.5 kilo Mt Barker Free Range Whole Chicken
2 cups fresh breadcrumbs
50 grms prosciutto, roughly chopped
3 anchovy fillets
60 grms pitted mixed olives, roughly chopped
60 grms semi-sundried roma tomatoes, roughly chopped
60 grms parmesan, grated
2 eggs, lightly beaten
50gm butter
2 tablespoons olive oil
Method:
Heat oven to 180°. Mix together the stuffing ingredients until well combined. Fill the chicken cavity with the stuffing mix. Place chicken in an oven proof dish. Coat chicken with a little butter, olive oil, salt and pepper. Cook for approx. 1 hour or until cooked. Rest covered for 10 minutes. Serve with veggies or your choice of salad.
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:
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