Thickened Cream | Bunbury Farmers Market

Mapled Figs

Ingredients:
25 grms butter, melted
8 large figs
3-4 tablespoons Maple Syrup
½ cup flaked almonds
¾ cup thickened cream
¼ cup mascarpone

Serving Suggestion:
Honey

Method:
Preheat oven to 180°C and lightly grease a small oven proof dish with melted butter. You want a baking dish small enough to be able to tightly fit the figs. The butter will help the figs caramelize during cooking.
Cut figs into quarters BUT only halfway down, leaving the base attached. Figs should be able to be fanned out. Stand the figs upright into the greased dish and drizzle with maple syrup. Sprinkle over flaked almonds. Place in the oven and cook for approximately 20 mins or until figs soft and almonds are golden. Mix together the thickened cream and mascarpone.
Remove figs from the oven and spoon a dollop of cream mixture into the middle of each fig. Top with a light drizzle of honey to serve.

Serves: 4

Note:
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Green Pepper Sauce

Ingredients:
1 dessertspoon Figaro green pepper corns
200 ml Campbells Beef stock
50 ml Red Wine (optional can be replaced with extra stock)
1 Teaspoon Dijon Mustard
1 cup thickened cream
Salt and pepper to season

Method:
Add beef stock and red wine to a pan. Bring to the boil, then reduce to a simmer and add peppercorn. Allow to slowly simmer till reduced by half. When it’s reduced, whisk in cream and mustard, lower heat, continue to stir mixture until all combined and thick and glossy.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Creamy Chicken and Asparagus Pasta

Ingredients:
1 packet Mt Barker Free Range Diced Leg Fillets
1 bunch asparagus
2 cloves fresh garlic, crushed
½ cup diced onion
1 tbsp. butter
1 tbsp. olive oil
Splash of verjus
½ cup of chicken stock
300ml thickened cream
Salt and pepper
2 tbsps. parsley chopped (optional)
1 pack of Mancini pasta of your choice

Method:
Heat the oil and butter in a large pan and cook the onion and garlic until tender. Add the chicken and stir until it turns white. Pour over the verjus and stock and reduce by half. Add the cream and asparagus cook together for 5 minutes or until the chicken is thoroughly cooked. Adjust for seasoning and add the parsley. Cook the pasta in lightly salted water and before you drain it put aside a coffee cup full. Add the pasta to the sauce and mix through over a low heat. If need be add a little of the cooking water to loosen.

Serves: 4 – 6

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