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Pork Saltimbocca

Ingredients:
800gm Pork fillets (200gm per person)
½ cup Marsala
8 slices of Parma ham (prosciutto)
8 sage leaves
Splash of Welly Boot olive oil
1 teaspoon butter
600mls cream
1 teaspoon chopped basil
Plain flour sufficient to coat the pork
Salt & pepper
 
Method:
Cut the fillets into 8 medallions, flatten slightly and place a sage leave on both sides of the pork. Next wrap the sliced Parma ham around the pork making sure you cover the sage leaf. Roll in the flour and salt and pepper. Put aside. Heat the pan and add the oil and butter. Seal each side of the medallions very quickly and remove to rest on a warm plate. Don’t wash the pan, de-glaze with the Marsala, add cream to the pan and simmer until reduced down and slightly thickened – approx. 10 mins Add the pork and cook for 2 minutes. Toss through the basil and serve. Great with jacket potatoes and a side salad.

Serves: 4

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:

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Pork Layered Potato Pie

Main Ingredients: 
500gm Pork Mince
2 Leeks
1 Tablespoon Welly Boot Olive Oil
½ bag baby spinach
6 Potatoes thinly sliced
1 Sweet Potato thinly sliced
1 Fennel Bulb thinly sliced
1 Cup Chicken Stock
1 Cup of Tasty Cheddar Cheese
Salt & Pepper to season

White Sauce:
250ml Milk
2 Tbsp. Cornflour
1 Tbsp. Butter Salt and Pepper to taste
Blend the cornflour with a little milk to a paste then heat the rest of the milk with the butter in a pan until almost boiling. Drizzle in the paste stirring constantly until thickened. Leave as a simple white sauce. Keep warm.

Method:
Steam potatoes till just cooked. Set aside. Sauté leeks and fennel until soft, add mince stirring till brown. Add stock and cook until tender approximately 20 minute’s .Season to taste. Start layers first with mince mix then potato layers, follow with English spinach. Alternate till finished with final layer being potato. Top with white sauce and Tasty Cheddar Cheese and back into the oven until cheese is golden brown (approx 20-25 minutes). Serve & enjoy… :o)

Serves: 4

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:

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Dukkha Crusted Pork & Cous Cous

Ingredients:
800 gms trimmed Pork fillets (200 grams per person)
1 jar of olive branch Red Dukkah
Splash of Welly Boot olive oil
500 Grams Cous Cous
1 lemon zested
Salt & pepper

Minted Yoghurt Sauce:
250mls Greek Yoghurt
2 tablespoon fresh mint, chopped
Mix together

Cooking Method:
Cut the fillets into sizeable pieces, place in large bowl and liberally coat with dukkah spice mix. Put aside. Cook Cous Cous as per instructions on the box and add lemon zest. 
In a non-stick pan on a medium heat seal the crusted pork fillets being careful not to burn the spices. Transfer to a pre-heated oven at 180 degrees and cook for a further 8-10 minutes. Serve pork over cous cous and finish with the minted yoghurt sauce.

Serves: 4

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:

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