Rice Brand Oil | Bunbury Farmers Market

Quick Thai Chicken Curry

Ingredients:
3 cups chicken thigh fillets or breast, diced
Splash of rice brand oil
2 cups of spring onions, chopped
1 cup stringless beans, chopped
1 cup red capsicum, sliced
1 bunch Asian veg, chopped
1 teaspoon of fresh chopped ginger
1 teaspoon fresh chopped garlic
1 400ml can of coconut cream
1 teaspoon Thai green paste
Splash of light soy sauce
1 cup roasted peanuts
Pinch of palm sugar or brown sugar
½ cup coriander, chopped *optional
A few drops of fish sauce*optional

Method:
Heat wok and add the oil. When it’s smoking, carefully add the chicken, ginger and garlic and toss till coloured, then add the vegetables and Thai green paste. Stir fry for a minute and add the coconut milk, soy sauce, sugar and fish sauce. Stir and add the nuts and coriander at the last minute and serve. Great with fragrant rice.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Dixieland Corn Fritters

Ingredients:
3 cups of fresh corn kernels cut off the cob
½ cup chives or spring onions chopped
Pinch of salt and pepper
1 cup SR flour
½ teaspoon baking powder
Rice Brand oil, enough for frying the fritters
1 tablespoon grated parmesan cheese
1 egg beaten
1 cup water
1 jar Crunch tomato relish or preserve of your choice.

Method:
Mix flour, egg, salt and pepper, baking powder, parmesan and water into a paste. Add the corn kernels and onions and mix thoroughly. Heat a pan and add the oil. Spoon in tablespoon sizes of mixture and cook til brown, then turn and repeat, remove when cooked. Serve with a dash of the tomato relish.

NB. The corn can pop and splash the hot oil so be careful when cooking!!

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Meme’s Tortilla

Ingredients:
6 eggs
4 large Nadine potatoes, cubed
2 large brown onions, sliced
2 tblspns of olive oil
Pinch pepper
Pinch salt

Cooking Method:

Heat a small non-stick frypan on medium, add the oil, then layer the onions and potatoes before sprinkling with salt and pepper. Place a lid on top and leave to slowly sauté – you want the onions to be caramelised and the potatoes soft and tender. Check occasionally and stir through as the onions begin to caramelise so everything is evenly cooked. Taste for seasoning.
In a bowl whisk eggs with another pinch of salt and pepper then add the hot potato/onion mixture to this. Add back into the pan and place the lid on top, cooking until the base is firm. Flip upside down onto a plate then slide the uncooked side back into pan and cook through. Place the tortilla on a plate, cool a little and cut into wedges. Serve hot or cold with a side salad.

Serves: 4-6

Note:
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: