Spring Onions | Bunbury Farmers Market

Scrambled Eggs with Smoked Salmon

Ingredients:
8 eggs
½ cup cream
Small bunch chives, chopped (or spring onions)
200g rough chopped smoked Salmon
Salt & Pepper, to taste
Knob of butter
1 teaspoon olive oil

Method:
Lightly beat eggs and cream together and season with salt & pepper.

Melt butter in a small frying pan on medium heat, add Olive oil, add egg mixture. Cook until lightly set. Using a spatula, fold the edges into the centre of the pan and leave to cook for another 2 minutes. Gently fold through Smoked Salmon and Chives. Serve immediately over some crunchy Turkish bread.

Serves: 4

Note:

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Tandoori Infused Leg of Lamb with Spring Yoghurt Potatoes

Tandoori Ingredients:
½ x jar Goan Cuisine Tandoori Paste
1/3 cup plain yoghurt
2 tablespoons lemon juice
2.5kg leg of lamb
½ cup fresh coriander sprigs

Tandoori Method:
Make deep cuts all over the lamb using a sharp knife. Mix together the plain yoghurt, lemon juice and tandoori paste. Rub mix all over the lamb pressing deeply into the cuts. Cover with plastic wrap and refrigerate overnight if time permits, or as long as possible.
Preheat oven to 180°C. Unwrap the lamb and place on a wire rack in a large baking dish. Cover with foil and bake for 1 ½ hours. Uncover and bake for a further 30 – 40 minutes for medium or until cooked to your liking. Loosely cover with foil and set aside for 20 minutes to rest. Place lamb on a platter with coriander leave and lemon halves. Serve with Spring Yoghurt Potatoes.

Serves: 8

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Spring Yoghurt Potatoes

Ingredients:
1 bag chat potatoes
1 cup Greek yoghurt
Juice ½ lemon
2 lebanese cucumbers, grated
½ bunch spring onions, chopped finely including some green tops for serving
2 tblspns chopped mint
Salt & pepper

Method:
Boil the potatoes in well salted water until cooked approx. 10 minutes. Blend together the yoghurt, lemon juice, cucumber, spring onion and mint. Season with salt and pepper to taste. Fold the yoghurt dressing into the potatoes whilst they are still warm. Set aside to cool. Serve topped with spring onion greens.

Serves: 4

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

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Chicken Cos

Ingredients:
Baby Cos Lettuce
1 tablespoon olive oil
½ teaspoon ginger, finely grated
1 teaspoon garlic, finely chopped
4 spring onions sliced finely
500 gm chicken mince
1 tablespoon Soy Sauce
1 tablespoon oyster sauce
1 tablespoon sweet chilli sauce
1 teaspoon fish sauce
½ cup bean sprouts
¼ cup chopped coriander
¼ cup chopped basil

Method:
Baby cos to serve washed and dried. Heat oil in wok or deep pan. Cook ginger,garlic over medium heat for a few minutes. Add chicken continue to cook for 7 – 8 minutes. Stir in sauces cook for a further 2 minutes. Toss through bean sprouts, coriander and basil. Serve in cos lettuce cups.

Serves: 4 – 6

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