Bunbury Farmers Market

Mussels in Chilli Tomato Sauce

Ingredients:
Mussels
1 Bottle of Bella Chilli Mussel sauce
2 brown onions, finely sliced
1 clove garlic, finely crushed
½ cup of white wine (optional)
1 tablespoon basil shredded
 
Method:
Heat oil in a large deep saucepan over medium heat. Add onion, garlic. Sauté stirring for 5 minutes or until onion is soft. Add mussels stir through, add wine. Place lid on. Shake pan occasionally. Cook for 3 to 5 minutes or until mussel shells 1/2 open. Pour off half the liquid that comes out of the mussels. Add the sauce allow to come to boil and all mussels are open, add basil. Discard any unopened mussel shells. Spoon mussels and sauce into bowls and serve with crusty bread and a pinch of parmesan for garnish.

Serves: 4-6

Note:  
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Beef Stroganoff

 Ingredients: 
500 grams chuck steak, diced
300 grams mushrooms, sliced
1 large brown onion, sliced
50 grams butter, chopped
2 heaped tablespoons tomato paste
1 teaspoon garlic, finely chopped
1 teaspoon sweet paprika
¾ cup beef stock
½ x 200 gram tub Browns Sour Cream
2 tablespoons plain flour
3 teaspoons Thomy Mustard Mild
½ cup dry white wine (optional)
Salt and Pepper to taste
2 tablespoon olive oil
 
Method:
Place flour and beef in a snap lock bag. Season with salt and pepper. Shake to coat. Using half the butter and olive oil, brown the beef in a pan, in batches. Transfer beef to a plate after each batch.
Add remaining oil and butter to pan and sauté onion and mushrooms until soft. Add garlic and paprika and cook, stirring, for 3 minutes. Add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to boil. Transfer to a baking dish and cover with baking paper and foil. Place in a moderate oven for 1 ½ hour until beef is tender. Stirring occasionally. Remove from oven and then stir through sour cream. Serve with potato mash or fettuccine.

Serves: 4

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

Ingredients:
4 x Mt Barker Free Range Chicken Breasts
6 rashers of bacon, sliced
1-2 cups mushrooms, sliced
2 cloves fresh garlic, crushed
¼ onion, finely diced
1 tablespoon butter
1 tablespoon olive oil
Splash of white wine (optional)
½ cup chicken stock
300ml thickened cream
Salt and Pepper
2 tablespoons parsley, chopped
1 packet pasta of your choice
 
Method:
Heat the oil and butter in a large pan and cook the onion, mushroom, bacon and garlic until tender. Add the chicken and stir until it turns white. Pour over the wine and stock and reduce by half. Add the cream and cook together for 30 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 needed, add a little of the cooking water to loosen
   
Serves: 4 (Generously)

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