Parsley | Bunbury Farmers Market

Grandma’s Silverside with white, parsley or mustard sauce

Ingredients:
1 piece of corned silverside
1 cup Verjus
1 orange sliced into 3 pieces
1 brown onion, halved
2 bay leaves
½ tblspn whole peppercorns

Sauce:
250mls milk
2 tblspns plain flour
1 tblspn butter
Salt & pepper to taste

Options:
1 tblspn parsley, finely chopped or 1 tsp mustard

Method:
Place all of the silverside ingredients into a large pot and add water to cover. Bring to a boil skimming any impurities that float to the surface, then turn down the heat to a simmer for approx 90 minutes or until tender. Add some extra boiling water if the liquid level drops. Once cooked leave in the pot to rest in the liquid for a least 30 minutes or better yet an hour. Serve sliced with the sauce and steamed veggies.

Sauce:
Blend the plain flour with a little milk to a paste then heat the rest of the milk with the butter in a pan until almost boiling. Drizzle in the paste stirring constantly until thickened. Leave as a simple white sauce or stir through the parsley or mustard.

Serves: 6

Note:

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Beef, Beans & Cabbage

Ingredients:
1.5 kg chuck steak, diced
1 tablespoon olive oil
1 tablespoon butter
3 brown onions, chopped
3 cloves garlic, crushed
2 tins Bella Lucia 4 bean mix
1.5 litres chicken or vegetable stock
½ green cabbage, finely chopped
Salt and pepper
½ cup fresh parsley, roughly chopped

Method:
Heat the oil and butter in a large, lidded, oven proof pot and slowly sauté the onion and garlic until tender. Add the diced steak and cook until browned. Pour in enough stock to cover the steak. Place the lid on top and then place in to a 180°C oven for approximately 1 – 1 ½ hours or until tender, topping up with additional stock if necessary. Stir in the cabbage and beans and put back into the oven for 20 minutes, uncovered, stirring occasionally. Garnish with parsley and serve with potato or celeriac mash.

Serves: 6

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

Ingredients:
1 x packet Antica Napoli Gnocchi
½ bottle Di Tullio Sugo Rustica
½ fresh chilli, finely chopped (optional)
40 grms butter
½ cup picked fresh parsley
¼ cup parmesan cheese, grated

Method:
Cook gnocchi as per packet instructions. Meanwhile heat the sugo in a pan, add chilli if using and allow to cook down. In a separate pan melt butter until foamy. Spoon half the gnocchi into the sugo and cook until warmed through. Spoon the other half of the gnocchi into the melted butter and stir through until slightly golden in colour. Stir through fresh parsley and then parmesan. Place a spoonful of red and a spoonful of white gnocchi next to each other on your serving dish to serve.

Serves: 4

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

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