Wholegrain Mustard | Bunbury Farmers Market

Traditional Roast Beef with Honey Garlic & Mustard

Ingredients:
1 Harvey Beef whole rump roast
3 Cloves Crushed Garlic
½ Cup Maille Wholegrain Mustard
¼ Cup West Swan Honey
Salt & pepper

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°.In a bowl mix your crushed garlic, mustard and honey and rub the rump all over with the mixture and sprinkle generously with salt and pepper. 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 at least 30 minutes. Carve and serve with roasted vegetables. Number of servings depends on the size of the rump roast, but allow 250gm per person.

Serves: 4

Note:
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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.
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Sage & Onion Chicken Roast with Gravy & Pumpkin

Ingredients:
1 Sage and Onion Chicken roast
1 dessertspoon of melted butter
1 shallot onion finely chopped
1 tsp sage finely chopped (fresh or dried)
1 tsp butter
1 500ml chicken stock (pouch or powdered)
A splash of cream
Flour to thicken
1 dessertspoon wholegrain mustard
Pepper to taste
Approx 1.25kg Japanese Pumpkin
60g butter
Splash of olive oil
Whittingtons Moroccan Spice

Roasting Method:
Heat the oven to 200° and place the chicken roast on a tray. Coat with the butter and cover with foil. Roast for 1 ¾ hours and remove the foil to brown off the chicken for approx 15 minutes. Serve with the delicious gravy.

Gravy Method:
Saute onion in pot with butter. Cook slowly till soft and browning. Add sage and stock, make a flour paste and thicken with stock, add mustard and pepper, add a splash of cream. Set aside. **For extra flavour add the pan juices from your roast.

Pumpkin Method:
Preheat oven to 200 degrees. Chop pumpkin into bite size pieces, lay on baking paper lined tray and toss with butter and oil. Sprinkle and toss with Moroccan spices. Roast approx 1 hour or until browning and soft. Serve with your favourite meal. **As an extra treat, drizzle lightly with homey and sesame seeds.

Serves: 4-6

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