Pistachios | Bunbury Farmers Market

Lamb Loin Chops with Pistachio Dressing

Ingredients:
6 lamb loin chops
1 cup Greek yoghurt
2 garlic cloves, roughly chopped
½ cup fresh mint, roughly chopped
½ cup pistachios, roughly chopped
Olive oil
Splash of verjus

Method:
Mix together Greek yoghurt and mint. Add olive oil to a fry pan and lightly fry the chops for 3-4 mins on both sides or cooked to your liking. Remove chops from the pan and allow to rest on a warm plate. Add the pistachios, garlic and verjus to the pan juices and stir in the yoghurt mix. Stir through to combine well and warm slightly. Serve over the lamb loin chops with a fresh Greek salad.

Serves: 4

Note:
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Moroccan Chicken Breast with Yoghurt dressing

Chicken:
2 large chicken breasts sliced to be no more than 1 cm thick
Sprinkle of Whittington’s Moroccan spice
Sprinkle of pepper
Splash of Rice Bran oil

Dressing:
1 cup Greek Style yoghurt plain
Juice of ½ lemon
1 teaspoon of Whittington’s Moroccan spice (mild)
½ teaspoon cumin
1/3 teaspoon cinnamon
2 dessertspoons honey
½ cup finely chopped flat leafed parsley
Blend all together and put aside
½ cup finely chopped pistachios for garnish

Method:
Pre-heat the oven to 220 degrees. Lay the chicken on a baking paper lined tray and toss with a splash of oil and the Moroccan spices and pepper. Bake the chicken for approx. 10 minutes or till JUST cooked. It won’t take long and you must not overcook it. Serve with the dressing and sprinkled with the pistachios and some fresh toasted Turkish bread. *For colour and variety lay the chicken on a bed of baby spinach and garnish with grape tomatoes and dates.

Serves: 2-4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Moroccan Roast Beef & Cous Cous Salad

Roast Ingredients:
1 Harvey Beef whole rump roast
Oil
Salt & pepper
Butter
Whittington’s Moroccan Spice to taste

Salad Ingredients:
1 sweet potato, chopped
1 eggplant, chopped
2 red capsicums, chopped
6 cloves garlic, peeled
¼ Jap pumpkin, chopped
1 tblspn olive oil
2 brown onions, chopped
1 tblspn butter
1 zucchini, chopped
1–2 tsps Whittington’s Moroccan spice
1 ½ cups cous cous
1 tspn chicken powder
¼ cup chopped mint
Splash white wine
Handful of pistachios
Juice of half a lemon

Rump Method:
Remove the meat from the fridge at least 30 minutes before you plan on cooking it so that it can come to room temperature. Preheat the oven to 250° and rub the rump all over with oil and sprinkle generously with salt and pepper and Whittington’s Moroccan Spice. Place in a baking dish and roast for 30 minutes before reducing the temperature to 180°. The total cooking time will need to be 30 minutes per 500gm of beef. Once your roast has cooked for the necessary time, remove from the oven, cover with foil and place aside to rest for 30 minutes. Carve and serve with roasted vegetables.

Salad Method:
Preheat the oven to 200°. In a large baking dish toss together all of the vegetables and garlic cloves with the spice, oil and butter until evenly coated. Cover the dish and bake until just tender, approx. 30 minutes. Once tender, remove the cover and place back in the oven and cook until starting to brown around the edges, approx. 15 minutes. Cook cous cous according to the directions on the pack adding chicken stock and white wine to the water. When it is finished cooking, remove from the heat then stir through the vegetables and lemon juice. Serve with the mint and a scattering of pistachios.

Serves: 6 (allow 250gm serve of rump per person)

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