Bunbury Farmers Market

Wood Choppers Pork Fillet Steak

Ingredients:
1 whole Pork Scotch Fillet
8 Brown Onions Sliced into Rings
Olive Oil
Salt and pepper
¼ teaspoon Whittington’s Peri Peri seasoning
1 tablespoon Whittington’s Steak Spice seasoning

Method:
Cut the Pork Scotch fillet into 2 cm steaks. Set aside. In a deep casserole dish, add the onion sliced into rings.   Coat  with olive oil and salt and pepper, taking the time to massage the onion well. We need to massage the onion so the juice from the onion is released which is critical for the marination of the pork. Add the Peri Peri and the Steak Spice. Cover and refrigerate for 24 hours making sure the pork is totally covered in marinade. Cook in an 150 degree oven for 2-2 ½ hours.

Serves: 4-6

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

Ingredients:
1 whole scotch fillet
Oil
Salt & pepper
Butter
Whittington’s Steak Spice to taste

Method:
Remove the meat from the fridge at least 30 minutes before you plan on cooking it so that it can come to room temperature. Preheat the oven to 250° and rub the scotch all over with oil and sprinkle generously with salt and pepper and Whittington’s Steak Spice. Place in a baking dish and roast for 30 minutes before reducing the temperature to 180°. The total cooking time will need to be 30 minutes per 500gm of beef. Once your roast has cooked for the necessary time, remove from the oven, cover with foil and place aside to rest for 30 minutes. Carve and serve with roasted vegetables.

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

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

Ingredients:
1 Large pack of Beef mince (approx 1.8kg)
3 Eggs
2 small red onions finely diced
Salt approx 1 teaspoon
3 Tablespoons Whittington’s Moroccan African Spice
1 Tablespoon Whittington’s Steak Spice
Pepper to taste
Splash of Rice Bran oil

Meatball Method:
Mix all ingredients together until totally blended.
Roll into small bite sized balls.
Heat the frypan and add a splash of Rice Bran oil and gently fry until one side is cooked, pressing into a small pattie and flipping over to do the other side.
Do not over cook, approx 4 minutes on each side.
Great served as an entrée or a pre dinner nibble.

Sauce Method:
Make a simple sauce to serve with it: 1 small tub of sour cream, 1 level teaspoon of Moroccan spice, squeeze of lemon juice and fresh chopped mint!

Serves: Will serve 10 people as a nibbly

Note:  
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: