Silverbeet | Bunbury Farmers Market

Polenta & Spinach Bake

Ingredients:
1 Bunch Silverbeet coarsely shredded, stems removed
1 tbs garlic finely chopped
1 small onion
3 tbs olive oil
8 eggs, lightly beaten
½ cup grated cheddar cheese
250g feta crumbled
250g Italian style ricotta
2 tbs finely chopped flat leaf parsley
1 tin Antica Napoli Italian Cherry Tomatoes
Salt & pepper to season
Polenta Base

Method:
Sauté onion and garlic in the olive oil until softened, add silverbeet, then steam with the lid on until wilted, stirring occasionally. Strain this into a colander to remove any excess liquid. In a large mixing bowl combine the eggs and all remaining ingredients (excluding polenta base) then add the
cooked spinach. Line oven proof dish with cooked polenta, then pour over egg mix. Bake in a pre-heated 180°c oven for approx 45 minutes or until the filling is set and golden on top. Serve with crispy skinned salmon.

Serves: 6

Note:
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Roasted Lamb Racks with Spinach, Pumpkin & Feta

Lamb Ingredients:
1 Spring Lamb Rack
Salt and Pepper

Lamb Method:
Preheat oven to 200°. Trim excess lamb fat off the lamb rack. Season the lamb with salt and pepper. Cut in between each chop nearly through. Place spoonful of feta mixture between each chop. Place in the oven and bake for 20 minutes for medium rare or until cooked to your liking. Remove from oven and allow to stand in a covered warm place for 10 minutes. Serve with roast vegetables.

Filling Ingredients:
2 tablespoons Don Antonio Passata Di Pomodoro
250grms Danish Feta, crumbled
1 bunch silverbeet, washed and finely chopped
1 bunch English Spinach, washed and finely chopped
¼ cup (20 grams) grated parmesan
2 cups pumpkin, cooked and roughly chopped
Salt and cracked black pepper
1 cup grated mozzarella
¼ teaspoon nutmeg

Filling Method:
Sauté silverbeet and spinach with a drizzle of olive oil and garlic in a pot until wilted. Allow to cool and then drain. Place the feta, spinach, parsley, parmesan, pumpkin, passata, nutmeg, salt and pepper in a large bowl and mix to combine.

Serves: 4

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

Lasagne Ingredients:
Packet of Mancini lasagne sheets
Olive oil
Salt and pepper
Pinch of nutmeg

Vegetables Ingredients:
1 sweet potato, peeled
1 green capsicum
1 eggplant
2 garlic clove, crushed
2 zucchini
1 bunch of silverbeet
2 red capsicum

Tomato Sauce Ingredients:
2 garlic cloves, crushed
12 ripe tomatoes
1 onion, chopped
½ cup basil leaves

Cheese Ingredients:
1kg Borello ricotta
2 eggs
1 x 500 tub cottage cheese
1 tub bocconcinni, halved
¼ cup grated parmesan
300gm mozzarella, grated

Vegetable Method:
Thinly slice the sweet potato, eggplant, zucchini and capsicum and place on lined baking sheets. Drizzle with oil and crushed garlic and sprinkle with salt and pepper then bake at 180° for 20 –25 minutes or until browning and tender. Steam the silver beet with a ¼ cup of water until tender, and then chop roughly.

Tomato Sauce Method:
Splash olive oil in a pan and fry the garlic and onion until tender. Blend tomatoes until they are crushed and add to the pan with the basil. (you can use fresh or dried basil) Simmer until thickened.

Cheese Method:
Mix the cottage cheese, parmesan and eggs together with the bocconcini.

Assembly:
Oil a large baking dish and add a dollop of tomato sauce to the bottom. Top this with a layer of pasta followed by some vegetables and sauce, repeat this until the top layer where you finish with the cheese mixture. Sprinkle the mozzarella and a pinch of nutmeg. Bake at 180° for 45 minutes or until golden.

Method: 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: