Rice Bran Oil | Bunbury Farmers Market

Herb-Crusted Wing Rib Roast with Red Wine Gravy Yorkshire Puddings

Roast Beef Ingredients:
Beef Wing Rib Roast (approx. 2kg)
4 tablespoons whole grain mustard
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
1 tablespoon thyme, chopped
2 red onions, cut into quarters
2 heads of garlic, halves widthways
1 tablespoon olive oil
¼ cup plain flour
½ cup red wine
2 cups beef stock

Roast Beef Method:
Preheat oven to 230°. Season the beef with salt and pepper. Spread the mustard over the fatty side. In a bowl combine parsley, chives and thyme. Sprinkle the herb mixture over the mustard and place in a roasting pan. Arrange onion and garlic around the beef and drizzle with oil. Place in the oven and cook for 20 minutes. Reduce temperate to 180° and cook for 1 ¼ hours (or medium), or until cooked to your liking. Remove from oven and remove roast, onion and garlic from pan. Allow roast to rest. Place the roasting pan with juices over a medium heat. Add the flour and cooking stirring until bubbling, approx. 2 minutes. Add the wine and bring to the boil. Add the stock and bring to the boil. Cook, stirring for a further 5 minutes until gravy boils and thickens. Remove from heat and sieve into a serving jug. Slice beef and serve with onions, garlic, red wine gravy and Yorkshire puddings.

Serves: 4-6

Yorkshire Puddings Ingredients:
140 grms plain flour
4 eggs
200mls milk
Salt and pepper to season
8-10 tablespoons rice bran oil

Yorkshire Puddings Method:
Heat oven to 200°. Drizzle a little rice bran oil evenly over 24 small muffin tin. Place in oven to heat through (approx. 5 minutes). Tip the flour into a bowl and beat in the eggs. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back into the oven and leave undisturbed for 20-25 minutes or until the puddings have puffed up and browned.

Serves: Makes 24 mini servings.

Note:
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Crispy Salmon with Fennel & Orange Salad

Ingredients:
4 salmon fillets
180g of butter
Splash of Rice Bran oil
Sprinkle lemon pepper
¼ cup of lemon juice
½ teaspoon garlic, chopped
1 tablespoon basil, chopped
5 baby fennel, finely sliced
2 navel oranges, peeled & segmented
½ red onion, finely sliced
120 ml olive oil
2 tablespoons white wine vinegar

Method:
Heat a non-stick pan then melt together a splash of oil and a teaspoon of the butter. Season the salmon on both sides with lemon pepper and place in the pan skin-side down. Cook for a maximum of 3 minutes and flip, cooking until just done. Set aside on a warm serving plate to rest. Clean the pan and add the remaining butter, juice, garlic and basil gently stirring. Continue to cook until reduced to a creamy texture then drizzle over the salmon. Toss fennel, orange segments & red onions together in a bowl & drizzle with oil & vinegar. Season to taste & serve immediately with salmon.

Serves: 4

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

Ingredients:
1 bunch of fresh kale thoroughly washed
1 cup chopped dried cranberries
1/2 cup roasted pine nuts
1/4 cup shaved Parmesan cheese
½ cup red capsicum very finely sliced
Sea salt and black pepper, to taste

Dressing:
1 teaspoon Dijon mustard
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
6 tablespoons rice bran oil (or olive oil)
1 teaspoon liquid honey (or more if you like sweeter)

Method:
To make salad dressing whisk lemon zest, juice, oil and mustard until vinaigrette is thick and creamy, add honey to taste. Put aside. Remove the mid stem off the washed kale leaves and slice the leafy kale into fine strands and place in a large bowl. Toss all other ingredients with the kale. Add the dressing and season with sea salt and black pepper.
Make this at least half an hour or more before serving as the lemon juice helps tenderise the kale leaves. Before serving garnish with a little more parmesan cheese.
Serving Suggestion: Particularly delicious with a pan fried or BBQ’d steak.

Serves: 4-6

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: