Snow Peas | Bunbury Farmers Market

Thai Beef Curry with Eggplant

Ingredients:
600gms – 1kg beef, diced
Splash of olive oil
2 large brown onions, diced
300 grams snow peas cut into thirds
1 400ml can of coconut milk
1 jar of Thai red paste
1 cup of beef stock
l eggplant diced
2 Ruby Red potatoes diced
1 small sweet potato diced

Method:
In a large pot slowly cook the onions in the oil until transparent and add the curry paste and beef. Stir through till the beef is just browned. Add the stock, eggplant and potatoes and transfer to a baking tray. Place in a moderate oven and cook approx. 1 to one and a half hours covered. The potatoes will thicken the juices. Stir through the green peas and return to the oven for 15 minutes. Remove and stir in the coconut milk, and return for 5 minutes to the oven to heat through. Remove and serve, garnished with finely sliced spring onion. Serve with steamed rice.

Serves: 4

Note:
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Chicken Green Curry

Ingredients:
400ml Tin Ayam Premium Coconut Milk
500 gms Chicken Thighs
195 gms Ayam Thai Green Curry Paste
2 Brown Onions
2 bunches of Bok Choy
400 gms Piece of Japanese Pumpkin
200 gms Snow Peas
4 Ruby Blue Potatoes

Method:
Chop your onions, potatoes and pumpkin and place in an oven proof dish. Cook on 180 degrees until onion is transparent. Add your chopped chicken thighs, coconut milk and green curry paste. Stir and return to oven for 40 minutes covered. Stir through chopped bok choy and snow peas. Place back into oven for another 10 minutes or until veggies are tender. Serve on a bed of rice.

Serves: 4

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

Porcupine Ingredients:
500gm beef mince
¼ cup long grain rice
¼ freshly chopped parsley
¼ cup freshly chopped basil
1 onion, grated
1 egg, lightly whisked

Sauce Ingredients:
1 onion, chopped
2 garlic cloves, crushed
12 – 14 fresh tomatoes or 2 cans tomatoes
½ cup water

Method:
Make the sauce by frying the onion and garlic until tender, then adding the tomatoes and water and simmering for 15 minutes. Meanwhile, thoroughly combine the rest of the ingredients together and roll into balls – these can be large or small. Place ¼ of the sauce in the base of a baking dish, pop the balls over this then pour the rest of the sauce on top. Cover with foil and bake for approx 40 minutes or until the rice is tender. Remove the foil then bake for a further 15 minutes to brown. Sprinkle with parmesan and serve with your favourite mash.

Serves: 4-6

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Coleslaw Ingredients:
4 cups cabbage, roughly chopped
2 handfuls snow peas, topped and tailed
3 spring onions, finely sliced
3 stalks of celery, finely sliced
1/3 cup mint leaves, shredded
1 ½ tblspns extra virgin olive oil
1 ½ tblspns fresh lemon juice
Salt & pepper

Coleslaw Method:
Place the cabbage, snow peas, spring onions and celery in a large bowl and toss to combine. Scatter over the mint leaves, drizzle with the oil and lemon juice and sprinkle with salt and pepper. Toss again and the serve.

Serves: 4-6

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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: