Spinach

Creamy Moroccan Roast Pumpkin

Ingredients:
1.5kg Pumpkin, chopped into bite size pieces
Splash of Olive Oil
2 tablespoons melted butter
1 teaspoon crushed garlic
Salt and Pepper to taste
Yarra Valley Creamy Moroccan Salad Splash
Baby Spinach Leaves

Method:
Preheat oven to 220°. Toss the chopped pumpkin in the olive oil, garlic, and butter in a baking tray lined with baking paper. Season to taste with salt and pepper. Roast pumpkin in over for approx. 45-60 minutes or until tender. Toss pumpkin in enough Moroccan splash to coat to your liking. Serve on a bed of baby spinach leaves for a tasty snack or serve with Mt Barker Moroccan Split Chicken for a Moroccan feast.

Serves: 4

Note:
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Farmers Market Toad in the Hole

Ingredients:
1 kg British Sausage Company beef sausages
1 onion, chopped
140 grms plain flour
4 eggs
200 mls cup milk
½ teaspoon salt & pepper
½ cup grated cheddar cheese
¼ cup grated Parmesan
2 cups of spinach leaves

Method:
Place sausages and onion into a baking dish with a splash of oil and pop into a 180° oven for approx 15 – 20 minutes until the onion is transparent and the sausages are almost cooked through. Meanwhile, whisk together the flour, eggs, milk, salt and pepper until just combined. Scatter the spinach leaves over the sausage onion mixture then pour over the batter – do this carefully as it may spit at you. Scatter the cheeses on top and return to the oven until everything is baked through, approx 20 – 30 minutes.

Serves: 4-6

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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