Yellow Capsicum | Bunbury Farmers Market

Feta & Dukkah Capsicum

Ingredients:
2 yellow capsicums
2 red capsicums
2 green capsicums
½ tablespoon olive oil
1 cup cous cous
2 cups cold water
1 tub of The Cheese Board ‘Feta Dukkah’ Drained (please use dukkah which is settled on the bottom of the container)
1 teaspoon cinnamon
1 teaspoon nutmeg
½ cup panko bread crumbs
Salt & pepper

Method:
Pre-heat the oven to 180 degrees. Soak the cous cous in cold water until water has evaporated. Cut the tops off your capsicums and discard the seeds and membrane. Once your cous cous is ready add the remaining ingredients. Stir to combine. Stuff each capsicum with the cous cous mixture. Place standing upright in an oven proof dish. Drizzle with olive oil. Cook until capsicum is tender approx 20-30 minutes. Top with grated cheese (optional)

Serves: 4-6

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:

Hoi Sin Chicken

Ingredients:
4 skinless drovers chicken breasts
1 bottle ‘Ayam’ Hoi Sin Sauce
½ fresh Pineapple
2 Brown Onions sliced
1 Green Capsicum chopped
1 Red Capsicum chopped
1 Yellow Capsicum chopped
1 Bok Choy chopped
Olive oil
Salt & pepper, to taste

Method:
Chop chicken breast into bite size pieces. Place chicken and onion in an oven proof dish. Splash over Hoi Sin sauce and stir through. Cover it and cook in n 150 degree oven for an hour. Uncover your chicken and stir in capsicums, pineapple and bok choy. Cover again and place back in the oven for a further 15-20 minutes. Serve with steamed rice.

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:

Kristie Pyke’s Quinoa Salad

Ingredients:
½ Cup Quinoa
1 Medium Size Sweet Potato
Jap Pumpkin (same quantity as sweet potato)
½ Red Capsicum
½ Yellow Capsicum
1 Medium Size Whole Head of Garlic (kept together)
1 Red Onion
4 Baby Beetroots
2 Big handfuls Baby Spinach
2 – 3 Tablespoons of Toasted Pine nuts
Good Quality Mild Flavour Olive Oil
Good Quality Balsamic Vinegar
Salt

Dressing:
Prepare the dressing by cutting the whole garlic in half and squeeze out all the flesh into a bowl.
Add 1 – 2 Tablespoon of Olive Oil
Add 1 Tablespoon of Balsamic Vinegar
Salt to taste
Mix all together

Preparation Method:
Prepare Vegetables for Roasting, Set oven to 180 – 200. Peel and cut into large bit size pieces the Sweet Potato, Pumpkin and Baby Beets. Cut up Capsicums and Red Onion. Place all vegetables in a bag with the whole head of garlic and coat in 1 Tablespoon of Olive Oil. Place on Baking Tray and roast in a the oven for 20- 30 minutes or until tender.
While vegetables are roasting place the Quinoa in saucepan of cold water, once boiling set the timer for 15 minutes. Drain and allow to cool. Remove vegetables from oven when baked and allow to cool for 20 minutes.
Place the Quinoa and a bowl and the Roasted Vegetables and toss with hands. Add the Baby Spinach and dressing and toss again. Sprinkle the Pine nuts on top then serve and Enjoy. Great served at room temperature or even better served cold the next day.*For a change you can also use Couscous in place of Quinoa.

Serves: 4 as a side or 2 mains

Note:
If you like this recipe, remember to like it here and on Facebook to help Kristie win the Dinner by Darryl & Terri competition…