Squash | Bunbury Farmers Market

Linley Pork with Mediterranean Vegetables

Ingredients:
1 ‘Linley Park’ Pork Roast with Roasted Tomato and Smoked Garlic
Olive Oil
Eggplant
Capsicum
Zucchini
Squash

Method:
Heat the oven to 180° and place the Pork roast on a tray. Coat with the olive oil and cover with foil. Roast for 40 minutes every 1 kilo and remove the foil to brown off the pork for approx 15 minutes. Rest the Pork for 15-20 minutes. Meanwhile prepare the veg and bake in an oven tray for 45 minutes to an hour stirring half way through until cooked through and caramelised. We served this with steamed Granny Smith’s Apples and a light gravy made with the pan juices from the pork and juices from the vegetables.

Serves: Number of servings depends on the size of the Pork roast, but allow 250gm per person.

Note:
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Sage & Onion Chicken Roast with Veg & Gravy

Ingredients:
1 Sage and Onion Chicken roast
1 tblspn melted butter

Vegetables:
Your choice of veges – we used lots of onion, kipfler potatoes and a classic summer Italian mix of capsicum, zucchini, eggplant and squash

Gravy:
1 cup chicken stock
Pan juices
½ tblspn of Gravox (or a paste of water, flour, salt and pepper)
Squeeze lemon juice

Method:
Heat the oven to 200° and place the chicken roast on a tray. Coat with the butter and cover with foil. Roast for 1¾ hours and remove the foil to brown off the chicken for approx 15 minutes. Meanwhile prepare the veg and bake in an oven tray for 45 minutes to an hour stirring half way through until cooked through and caramelised. For the gravy, heat the stock and pan juices to a gentle simmer and make a thin paste of the gravox with a little water. Drizzle this into the hot stock whisking the entire time. Continue whisking until the mixture thickens then add lemon juice to taste.

Serves: 4-6

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