Market Recipes
The first of our Market Chef Cook-offs kicked off with Adam Gilchrist & Justin Langer cooking up the following delicious dishes – enjoyed by many onlookers at the Market, suitable for the whole family & made using just a few fresh ingredients from the Market in a matter of minutes.
1. Pesto Pappardelle with Organic Pork & Fetta
– serves 5-6
Ingredients:
Papaladi’s Home-made pappardelle pasta – Vergones Produce
Free Range Pork Sausage x 2 – Spencers Brook Farm
Handful rocket – SupaFresh Stall
Award winning Sheeps Fetta – Cambray Sheep Cheese
Pesto:
Large bunch of basil leaves – Absolutely Organic
50g pine nuts – Vergones Produce
3 x garlic cloves – Hamel Homegrown Organics
125g grated fresh pecorino – Cambray Sheep Cheese
200ml extra virgin olive oil – Redtail Ridge Organic Farm
Method
Mix all ingredients together with a pestle & mortar or blend in mixer;
Boil large pan of salted water – add pasta & cook for 5-7 mins until al dente (soft);
Meanwhile heat fry pan/bbq plate – slice pork sausage into bite sized pieces (on an angle) & cook on both sides for 5mins until cooked through;
Drain pasta;
Stir through pesto, sausage, fetta cheese, rocket.
Top with extra pinenuts/parmesan/rocket if desired.
2. Tomato Bruschetta
– serves 2
Ingredients
Sour dough bread – 2 x slices – Kneading Women
1 x garlic clove – peeled & halved – Hamel Homegrown
2 tablespoons extra virgin olive oil – Redtail Ridge Organic Farm
2 ripe tomatoes, diced – Hamel Homegrown Organics
1/2 cup basil leaves, shredded – Heritage Delight
Method
Grill both sides of bread slices until toasted. While hot, rub 1 side of each slice with cut garlic. Drizzle each with 1 teaspoon of oil.
Spoon tomatoes onto bread. Sprinkle with basil. Season with salt and pepper. Serve immediately.
For a slight twist, extra ingredients were used to give a variation for the Bruschetta:
Fresh lime juice – Heritage Delight
Red onion & avocado – Fiolo’s produce, Karragullen Growers
Mushrooms – Kym’s mushroom stall
3. WARM SMOKED TROUT SALAD – serves 4
This is a quick, delicious & healthy meal that even the kids will enjoy & be asking for more. Bouverie Trout is at the Market once a month – so remember to stock up while you can!
Ingredients
Smoked Trout – 2 portions
Hard boiled eggs – x 3
Sweet potato x 1 large
Potatoes x 4 medium
Lebanese Cucumber x 2 – chopped
Fresh dill x 1 tbsp chopped
Handful of rocket
Mayonnaise
Method
Steam or grill the trout for 8 mins until cooked through.
Peel & chop potatoes & sweet potato into bite sized pieces. Boil or steam until soft.
Toss potatoes with eggs (chopped into 6 ) rocket & cucumbers. Flake the trout through, add dill & mix with mayonnaise . Season if required.
This can also be cooked using the smoked Atlantic Salmon from Bouverie Marron & Trout Farm.
The 2nd Celebrity Market Chef Cook-off was a great success – with Chef Don Hancey & Chef Dale Sniffen showing their amazing skills in the Market – for full details of all the fun click on:http://www.abc.net.au/local/stories/2010/06/14/2926639.htm?site=perth
4. Chef Don Hancey’s signature dish: Seafood Paella - Serves 4
Ingredients – supplied by Fremantle Seafood, Spencers Brook Farm, Guinea Grove Olive Oil, S&C Fiolo & Vergones Produce at the Market
2 Western Rocklobster (raw) tails cut with their shells on, into medallions
8 Tiger, King or Banana Prawns (raw), head and shell on
600g WA Mussels
2 onions peeled and finely chopped
500g Arborio Rice
3 Litres Chicken Stock
2g Saffron
4 Tomato seeded and chopped
200g chorizo sausage sliced thinly
200g peas (can be frozen)
2 roasted red capsicum
100ml olive oil
2 tablespoons chopped parsley
Method
In a heavy based pan sweat off the onion with olive oil and chorizo sausage. 
Then add Arborio rice and GENTLY cook till golden brown.
Continue by adding tomato, cook for 1 minute then add 1 litre of hot chicken stock and saffron.
Finish by adding the fresh seafood, bigger pieces first, season with salt & pepper.
Add capsicum and peas, top up with stock until the stock is a fingers width above the rice.
Place into pre-heated oven at 175 degrees for 15/20 minutes.
To serve take out of oven and drizzle with olive oil and fresh chopped parsley.
5. Mushroom Mania on Saturday 3rd July was great fun 7 really tasty – a beautiful sunny but cold winters day – perfect for the 2 dishes cooked up by Chef Lee Martin of By Word of Mouth Catering.
Mushroom Pasta
1 packet Papaladi’s Home -made Penne Pasta – from Vergone’s produce
1 tablespoon Organic EVOO – Guinea Grove
Selection of fresh mushrooms – Kym’s Mushroom Stall
Handful of Gourmet Mushrooms – Vergone’s produce
1/2 head of fennel
2ooml Pouring cream – Sunnydale Dairy
100ml fresh ricotta – Sunnydale Dairy
Handful basil 
Bring a large pan of water to the boil – add pasta & cook for 5-6 mins until al dente.
Meanwhile heat oil in a frypan & add chopped mushrooms & thinly sliced fennel – cook until soft fro 5 mins.
Reduce heat & add ricotta, cream & basil – stir through the mixture.
Drain pasta once cooked & stir mushroom mixture through. Season with salt & pepper. Serve immediately with sourdough bread.
Panfried Swiss mushrooms, feta cheese, rocket and balsamic on grilled olive sourdough
Selection of mushrooms – swiss or button work best – chopped roughly – Kym’s Mushroom Stall
Handful of dill – Supa Fresh Lettuce Stall
3 x tablespoon Organic EVOO – Guinea Grove
1/2 bag of rocket or spinach – Supa Fresh Lettuce Stall
1/2 cup fresh pecan nuts – Carm-Ol Egg/Preserve Stall
1/4 red chilli
3 x garlic cloves – Hamel Homegrown
Feta Cheese – Sunnydale Dairy (at Carm-Ol)
1 x baguette olive sourdough – Kneading Women
1 Irish Soda bread – Sonas Irish Foods
Heat oil over medium heat in a large pan
Add mushrooms, chilli, garlic & cook until softened
Stir through feta & chopped dill, rocket & pecans for 1 minute
Serve on slices or olive sourdough or Irish Soda Bread – season as desired
Perfect for a lunch time snack or an entree sized meal
