Bunbury Farmers Market

Slow Roasted Greek Lamb Leg

Ingredients: 
1kg lamb leg
6 cloves garlic, sliced into 4 slivers
1 tblspn + ½ cup olive oil
Salt and pepper
2 tsp paprika
2 onions, quartered
1 cup white wine
2-3 sprigs rosemary
2 tsp dried oregano
Juice of 2 lemons

Method:
Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of garlic. Place the leg into a roasting pan that just fits it and drizzle over 1 tblspn of the olive oil, season generously with salt and pepper and sprinkle with paprika. Place into a 250° oven and roast until browned, approx. 10-15 minutes. Remove from the oven and reduce heat to 180°. Place the onions and herbs around the lamb, pour over the wine and lemon juice and the extra ½ cup of olive oil. Add hot water to come 1/3 of the way up the lamb. Cover and place back into the oven to roast for 2 – 3 hours, basting occasionally, until the meat starts to separate from the bone. Serve with a drizzle of the basting liquid.

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:

Mussels with Smoked Salmon with White Wine Cream

Ingredients: 
2 packs of mussels  
1/2 Brown onion finely diced
3 cloves of garlic crushed
900ml’s of whipping cream
½ cup of white wine (optional)
1 pack of cold smoked salmon deli bites
1 teaspoon of chopped dill/chives
Salt and white pepper to taste
1 teaspoons of olive oil
1 teaspoon of salted butter

Method:
In a large thick-based, non-stick pan heated up to a medium to low heat, place the butter and oil. Bring up to temperature, sweat the onion and garlic until the onion is opaque and the garlic is aromatic. De-glaze with the white wine, reduce by half. Add in the cream, then reduce the cream until it is thickened. Being cautious not to over reduce the cream.
Drain both bags of mussels of all liquor then place in a large pot, cover with a lid and steam for 4 minutes or until the mussels are just beginning to open. Drain the mussels once they are partly opened and fold them through the cream sauce with the smoked salmon and dill. Continue cooking on a low heat, covered until all mussels are completely opened. Season to taste. Eat as they are or serve over your favourite pasta.
 
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:

Potato Gnocchi with Portobello Mushrooms

Ingredients:
3 cups of Portobello Mushrooms Sliced
2 tblspns Welly Boots olive oil
2 tblspns butter
1 clove of fresh garlic, sliced finely
1 teaspoon chopped fresh sage
½ cup white wine
1 pack of Mancini Potato Gnocchi
Extra olive oil and parmesan or Pecorino (for serving)

Cooking Method:
Add the butter to a non-stick pan over medium-high heat and sweat the garlic until tender. Add the sliced mushrooms continue to sauté till tender. De-glaze the pan with the white wine and reduce by 2/3. 
Cook gnocchi according to packet directions. Drain. Toss the gnocchi through mushrooms. Toss through extra olive oil serve, season with salt & pepper. Serve with grated pecorino or parmesan and you’re done! :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: