Whole Egg Mayonnaise | Bunbury Farmers Market

Lemon Pepper Chicken

Ingredients:
6 Mt Barker Chicken Breasts
6 teaspoons (or more) Whittington’s Lemon Pepper
1 cup S&W Whole Egg Mayonnaise
100g grated parmesan
½ cup Orange & White Balsamic Glaze
¼ cup fresh lemon juice
¼ cup cream (if required)
Extra virgin olive oil

Method:
Preheat oven to 180 degrees and lightly oil an oven proof dish. Lay chicken in the dish & place 1 dessert spoon of mayonnaise on top of each breast. Then sprinkle approx 1 teaspoon or more of lemon pepper on top, according to your liking. Finish with 1 teaspoon of grated parmesan.
Splash the white wine and lemon juice around the breasts & cover with foil. Cook chicken in the preheated oven for 20 minutes or until cooked. Remove breasts from the oven and place on a warm plate to rest. Place the pan juices back in the oven and reduce the liquid (approx 5 mins). Remove and stir through cream if using allow to warm through. Pour the juices over the chicken and serve with a fresh garden salad or creamy mashed potatoes.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Argentinean Turkey Salad with Yoghurt Dressing

Method:
1 tray of Mt Barker Free Range Argentinean BBQ Turkey Steaks
1 cup of Greek Style Yoghurt
½ Whole Egg Mayonnaise
Juice of 1 small lemon
1/3 cup flat leaf parsley finely chopped
Baby spinach to cover your serving bowl
1 tub grape tomatoes sliced

Ingredients:
Cook the turkey steaks on an open baking tray in a hot (220 degree) oven for 20-30 minutes. Chop into bit sized pieces. Remove and cover with foil to cool. Mix the yoghurt, mayonnaise lemon juice and parsley together and toss in the chicken. Lay on the bed of spinach and top with the tomatoes and a sprinkle of parsley.

Serves: 2

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

Ingredients:
1 packet rocket
¼ Turkish bread
4 tomatoes, chopped
2 cups bacon, diced and cooked
½ cup shaved parmesan
1 garlic clove, crushed
2 Tbsp olive oil
3 Drover’s chicken schnitzels
¼ cup whole egg mayo
1 Tbsp lemon juice
1 Tbsp wholegrain mustard

Method:
Cut Turkish bread into crouton sized pieces. Combine garlic and olive oil and drizzle over bread, bake in oven for 10 mins turning occasionally. Pan fry chicken, allow to rest for 5 mins and slice thinly. Combine the mayo, mustard and lemon juice, drizzle over remaining ingredients and serve immediately.

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: