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Moroccan Oyster Blade

Ingredients: 

1kg oyster blade steaks – 2cm thick

3 brown onions, sliced into rings

3 red capsicums, sliced

3 teaspoons fresh chopped garlic

Olive oil

Salt & Pepper

3 tsp Whittingtons Moroccan Spice

500 mls Moredough Beef Stock

250 mls Verjus

Method:

In a deep casserole dish, add the onions, oil, salt and pepper and massage together well to release the juice of the onions – this is critical for the marination of the meat. Add the capsicum, garlic, Moroccan spice and verjus and combine together. Place the oyster blade steaks in the casserole dish, pour over beef stock. Cover and place in fridge for 2hrs. Preheat oven to 180°C. Place in oven and bake for 1 hour reduce heat 160°C , further 45mins – 1hr or until tender. Serve with cous cous or rice.

Serves: 6

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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Chilli Beef & Chorizo

Ingredients: 
3 tablespoons olive oil
1 kg gravy beef
2 onions, chopped
2 red capsicums, chopped
2 cloves garlic, chopped
2 dried chorizo sausages, sliced
1 teaspoon chilli flakes or powder (more if you wish)
1 teaspoon ground cumin
1 can of crushed tomatoes

Method:
Heat the oil over medium heat in a large oven proof pan. Add half the meat and sear on all sides. Remove to a plate and repeat with the rest of the meat before also removing to the plate. Add the extra oil if required and gently sauté the onions, capsicum, garlic and chorizo until soft. Add in the spices and continue to cook while stirring for a further 2 minutes. Pour over the tomatoes and cook for 10 minutes before adding the meat and collected juices. Cover with a lid or foil and bake in a 180° oven for 2 – 2 ½ hours until tender. Serve with rice, corn chips and 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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Spanish Meatballs with Roast Capsicum Puree

Meatball Ingredients:
500gm pork mince
¼ cup parsley, chopped
½ tblspn olive oil
1 egg, whisked
1 onion, chopped
1 tsp smoked paprika
2 garlic cloves, crushed
1 tsp sweet paprika
2 slices bread
Salt and pepper to taste
1 tblspn milk
Extra olive oil for frying
½ sweet potato, grated
Capsicum puree (see recipe)

Meatball Method:
Heat the oil in a frypan and gently sauté the onion and garlic until tender then set aside to cool. Place the bread into a bowl and sprinkle over the milk. Leave to soak until softened (approx. 10 minutes) then mash with a fork. Place the meat into a large bowl and add all of the other ingredients (except the extra oil) before mixing together. We then check for seasoning by cooking a small ball and adding salt and pepper as needed. Roll into balls and fry in the olive oil until browned. Drop them into the capsicum puree and simmer for 10 minutes – if you have made large meatballs they may need to simmer in the sauce for longer to completely cook through. Serve with Turkish bread.

Puree Ingredients:
5 Large Red Capsicums
1 tablespoon olive oil
8 Ripe Roma Tomatoes
1 garlic clove crushed
1 teaspoon Balsamic vinegar
Extra splash of olive oil 
Salt & Pepper to season

PureeMethod:
Pre-heat oven to 220° and line an oven tray with baking paper. Rub whole capsicums with olive oil and bake on the trays for 45 minutes until tender and starting to slightly blacken making sure to occasionally turn. Transfer to a plate and cover with foil, allow to cool for 10 minutes so you can handle them but they are still warm. Peel and discard the skin, seeds and membranes and chop the flesh and set aside. Warm the olive oil in heavy based pan and sauté garlic until tender then add tomatoes and cook down for 15 minutes.  Add capsicum and cook for further 5 minutes. Allow to cool then blend to a chunky consistency, add balsamic vinegar extra olive oil and season with salt and pepper to taste. Warm just before serving and serve on top of meat or with feta cheese and Turkish bread.

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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