WHAT’S FOR DINNER?

Here at the Subi Farmers Market we are always looking for ways to make your life easier. That’s why we have decided to provide you with a recipe each week, that you can bring down to the markets and buy all the ingredients from our wonderful stallholders. The idea is that if you know what your cooking for dinner on saturday night, then you can spend more time at the markets with your family, friends and us!!

Honey-roasted pumpkin, feta and sage filo tarts

Russell Blaikies  Tomato Crostada with Organic Fetta Foam

For this recipe you will need to shop at Over the Moon. They have the famous feta that was featured in the West Weekend, an article in which Russell Blaikie tells of his love for their tasty feta. Enjoy!

Mushroom Parmigiana

This recipe comes courtesy of The West by Margaret Johnson. For the main ingredients you will need to see Kym at the Mushroom Stall and select 4 – 8 field mushrooms. Our other vegetable stalls will help you with the other bits and pieces. Enjoy.

Ingredients

4 – 8 Field Mushrooms (depending on size) (Mushroom Stall)

2 tbsp olive oil (Guinea Grove Organics)

salt & pepper (freshly ground is better)

2 cups tomato puree or sugo

1 tbsp garlic, crushed (Hamel Homegrown Organics)

1 big sprig fresh basil (Supafresh)

1 cup of grated mozzarella

half a cup grated parmesan

basil leaves (Supafresh)

Method

Brush the field mushrooms with oil on both sides and season well. Barbecue or grill them until they just collapse. I always barbecue them, first flesh side to the heat and turn them. That way, the juices all collect in the cup and do not escape. For the sauce, simply simmer together the tomato puree, garlic and basil until thickened. Season really well. In a ovenproof dish, into which the mushrooms just fir, spoon a layer of tomato mixture. Add the mushrooms and top each with another spoonful of mixture. Tp each mushroom with some of the cheeses and bake in a 200C oven until golden brown and bubbling. Top with some basil leaves and serve with a sharp green salad.

 

Cherry Pie

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 4 tablespoons quick-cooking tapioca
• 1/8 teaspoon salt
• 1 cup white sugar
• 4 cups pitted cherries
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons butter

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
2. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet — in case of drips!
3. Bake for 50 minutes in the preheated oven, until golden brown.

 

 

Peach Melba

For this beautiful dessert you will need to visit Yanchep Springs for your peaches and your local store for the extra ingredients. This recipe is courtesy of taste.com.au

 

Blueberry Pie

 

Tropical Chiffon Pie

For this recipe you will need to grab your mangoes from S & C Fiolo.

Active Time: 8 minutes

Total Time: 3 hours 8 minutes

Serves: 8

Recipe Ingredients

• 2/3 cup boiling water
• 1 box (3 oz) pineapple-flavor gelatin
• 2 cups ice cubes
• 2 cups frozen light whipped topping, thawed
• 1 tsp grated lime zest
• 1 1/4 cups chopped mango and papaya
• 1 (6-oz) ready-to-fill reduced-fat graham-cracker crust
• 1/4 cup sweetened flaked coconut, toasted

Recipe Preparation

1. Stir boiling water into gelatin in large bowl until completely dissolved. Add ice cubes; stir until gelatin begins to thicken, about 1 minute. Remove and discard unmelted ice.
2. Whisk in 1 cup whipped topping and the lime zest. Fold in remaining topping, then the fruit. Spoon into crust. Sprinkle edge of pie with coconut.  Refrigerate at least 3 hours until set.

 

Simple Tomato Bruschetta

For this recipe you will need to grab your tomatoes from Glorob, your bread from Loafers or Brioche, Basil from Supafresh and your Olive Oil from Guinea Grove.

 

Nectarine, Cucumber & Almond Salad

They’re great in sweet dishes, but nectarines can star in savoury sides as well. Visit Yanchep Springs for your nectarines, Supafresh for your mint, Absolutely Organic WA for your cucumbers. For the other ingredients you can visit Farmer Jacks at Crossways Shopping Centre Subiaco.

 

Mushroom Burgers

Flat mushrooms have an intense, robust flavour and a dense, meaty texture which make them the ideal filling for these gourmet vegetarian burgers. You will need to visit our mushroom stall for your field mushrooms, Loafers for your bread, Supafresh for your rocket, Carm-Ol-Produce for your eggs and WA Hills Fresh or Fiolos for your salad ingredients.

Ingredients (serves 4)

4 large flat mushrooms

olive oil cooking spray

4 eggs, at room temperature

1 loaf Turkish bread, cut into 4 pieces, crossways

40g baby rocket

225g can sliced beetroot, drained (fresh is better)

4 slices canned pineapple in natural juice, drained

1/3 cup tomato relish

dressed salad leaves, to serve

Method

1. 1. Preheat a barbecue plate and grill on medium-high heat. Spray both sides of mushrooms with oil. Cook on barbecue plate for 3 minutes each side or until tender.
2. 2. Crack eggs onto barbecue plate. Cook for 2 minutes for soft yolks or until cooked to your liking.
3. 3. Meanwhile, split Turkish bread pieces lengthways. Spray both sides with oil. Grill for 2 minutes each side or until toasted.

Place toasted bread on plate. Top with rocket, beetroot, pineapple, mushroom, egg and relish. Season with salt and pepper. Top with another piece of toasted bread. Serve with salad.

Kashmiri Roast Vegetable Salad

This recipe is perfect for this time of the year. Stop by Supafresh for your spinach, Hamel Homegrownfor your pumpkin, potatoes, onion and garlic and Feast of Flavour for your Kashmiri Spice Blend

1 butternut pumpkin (peeled and diced) 2 sweet potatoes (peeled and diced) 1 red onion (sliced) 3 cloves finely chopped garlic

1 tablespoon butter 2 tablespoons Kashmiri Spice Blend (from Feast of Flavour) 1 bunch of English spinach

Optional: other vegetables of your choice; sultanas, pine nuts

Toss the pumpkin, potatoes, onion and garlic in a baking dish. Sprinkle with 1/3 cup of olive oil, some small knobs of butter. Toss the Kashmiri Spice Blend through the vegetables. Bake in a hot oven until cooked. Stir the spinach through the hot vegetables (this will wilt it slightly).

Serve warm or cold, as an accompaniment to BBQ meat or roasts.

 

CAESAR SALAD WITH CANDIED BACON, RUSTIC CROUTONS AND A POACHED EGG

This yummy salad has been brought to you by Eggs by Ellah. It is one of her favourite recipes and uses lot’s of great produce from the markets. Grab your eggs from Ellah, your lettuce from Supafresh, olive oil from Guinea Grove, bread from Loafers and your bacon from Spencers Brook Farm. ENJOY!

serves 4-6

Ok, it may look like a lot of work to do but it really isn’t. The results are well worth the effort because this is one of the best Caesars to have, just ask Ellah. It’s her favourite!!

Ingredients

• 3 baby cos lettuces or 1-2 cos lettuces (you can buy baby cos lettuce leaves picked and washed already if you wish)
• 4-6 extra large free range eggs (by Ellah)
• 1 crusty bread rolls
• 100grms grated parmesan
• 8 anchovy fillets
• 30mls olive oil

Candied Bacon

• 8 rashers of bacon
• 150 grams dark brown sugar
• 75-100mls of water

Dressing

• 2 free range egg yolks
• 6 anchovy fillets
• 5grms Dijon mustard
• 300mls veg oil
• 2-3 teaspoons of white vinegar
• Salt and freshly ground pepper

Method

1. Preheat your oven to 180°

2. Lay out the bacon onto an oven tray, combine the dark brown sugar and the water to a nice pouring syrup consistency in a small bowl, run your fingers through it to make sure all the sugar has dissolved. Pour the syrup over the bacon making sure it is covered evenly and place in the oven, cook for 25-35 minutes, checking occasionally.

3. Put a pot of water on a high heat with a little vinegar and salt.

4. Break up the crusty roll into bite size pieces and place onto a tray, drizzle with olive oil and add a little salt and place in the oven, they should take about 6-8 minutes to become nice and golden, make sure you check them and move them around in the tray at least once.

Dressing

1. A Caesar dressing is basically a mayonnaise with some chopped anchovies and parmesan.

2. Combine the egg yolks, mustard and vinegar into a medium sized mixing bowl and whisk. Chop the 6 anchovy fillets finely and add to the mix. Steadily pour the veg oil bit by bit into the bowl whilst whisking(put a tea towel under the bowl to stop it moving around) incorporating all of the oil. Add a small handful of grated parmesan and a squeeze of lemon juice, season with salt and pepper to your desired taste.

Mixing it all up!!

1. When water starts to boil, turn down heat so it’s at a rolling simmer. Stir the water round and round using a slotted spoon. Crack the eggs separately one by one into a small bowl and put into the water one at a time. The motion of the swirling water should enable the egg to wrap around itself. The eggs will be ready after 4-5 minutes for soft poached or longer if you like your eggs hard. Use a slotted spoon to take the eggs out of the water and drain onto kitchen cloth.

2. Wash and pick the cos into a large bowl making sure the leaves aren’t too wet.

3. Add the croutons, a handful of parmesan, enough dressing to coat the lettuce well and seasoning into the bowl and mix with your fingers. Taste for seasoning and add more if you need.

Arrange the salad into individual serving bowls, place 2 rashers of the candied bacon on top, garnish with 2 anchovy fillets, sprinkle some parmesan and then place the poached egg on the salad neatly. You now have a beautiful Caesar salad to enjoy with family and friends.

Pears with Fig & Ginger Jam

For this dessert you will need to visit Feast of Flavour for your jam, Over the Moon for your feta and one of our fruit suppliers for your pears.

Simply wash the pears.

Cut the pears into 2cm slices and remove the core. Layer the cheese and Jam inbetween the pear pieces and assemble into the shape of a whole pear.

Serve.

Recipe supplied by Feast of Flavour. A great twist to the old cheese & fruit platter! Enjoy.

Baharat Spiced Lamb Pies

To complete this recipe you will need to visit Feast of Flavour for your spice and Redtail Ridge for your Lamb. Enjoy!

Baharat is an exotic Middle Eastern spice blend that adds warmth to winter dishes (rather than heat).  Baharat literally means ‘spices’.  It’s aromatic and sweet, warm and a little pungent, but not hot.  Its sweetness breaks down the acidity in tomato based dishes.

Middle Eastern Lamb Pies

1 onion (finely diced)

2 cloves crushed garlic

oil

500g Lamb mince

2 Teaspoons Baharat spice blend

¼ cup tomato paste

1 tablespoon flour

1 cup beef stock

Puff pastry sheets

Saute the onion and garlic in a little oil. Add the lamb mince and cook for 5 minutes (or until browned).  Stir in 2t Baharat and the tomato paste.  Cook for 1 minute.  Blend 1T flour with the cup of beef stock and mix into the lamb.  This will give it a good consistency for pies (you may need to add more stock or water).  Stir.  Simmer for about 5 minutes (until thickened).  Season with salt and pepper.

Cut the pastry sheet into quarters and push into greased texas muffin tins.  Blind bake for 8-10 minutes.

Spoon hot lamb into the prepared pastry cases.  Garnish with something you love (eg a dollop of sour cream mixed with pine nuts and mint).

Alternative ideas:

Add your favourite vegetables to the mix.

Kids version: use pastry off cuts to make little shapes for the top

Make a drier mix (omit the stock) and use as a pizza topping or in pastries (eg pasties, sausage rolls).

Mix the raw ingredients together (omit the stock) to make hamburger patties or koftas.

Use beef instead of lamb  or add vegetables and fresh herbs.

Strawberry & Feta Salad

Ingredients:
1 clove garlic (grated)
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
1/2 tablespoon raspberry vinegar
1/2 tablespoon balsamic vinegar
1 tablespoon olive oil
1 serving romaine lettuce (cut into bite sized pieces)
1 handful strawberries (sliced)
1 handful feta cheese (crumbled)
1 handful slivered almonds (toasted)

Directions:
1. Mix the garlic, honey, mustard, vinegar and oil.
2. Toss the lettuce, almonds, strawberries and almonds with the dressing to coat.

Potato, chorizo & sweet onion tortilla with aioli

You will need to visit Eggs by Ellah for your eggs, Spencers Brook Farm for your Chorizo, Guinea Grove for your olive oil and our vegie stalls for the potato and onion.

 

Preparation Time

25 minutes

Cooking Time

75 minutes

 

Ingredients (serves 12)

80ml (1/3 cup) olive oil

1.5kg desiree potatoes, washed, peeled, cut into 2.5cm pieces

3 (about 375g) chorizo sausages, quartered lengthways, cut into 1cm pieces

3 brown onions, halved, thinly sliced

1 tbs caster sugar

Olive oil, extra, to grease

8 eggs, at room temperature, lightly whisked

aioli

2 egg yolks

3 garlic cloves, crushed

125ml (1/2 cup) olive oil

1 tsp hot water

Salt & freshly ground black pepper

Method

To make the aioli, place the egg yolks and garlic in the bowl of a food processor or blender and process until combined. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Add the hot water and process until combined. Taste and season with salt and pepper. Transfer to an airtight container and place in the fridge until required.

Heat 2 tbs of the oil in a deep frying pan over high heat. Add half the potatoes and cook, stirring occasionally, for 8 minutes or until golden and almost cooked through. Use a slotted spoon to transfer the potatoes to a large bowl. Repeat with the remaining oil and potatoes.

Add the chorizo to the same pan and cook, stirring, for 3-4 minutes or until golden and crisp. Use a slotted spoon to transfer to the bowl with the potatoes.

Reduce heat to medium-low. Add onions and sugar, and cook, stirring, for 15 minutes or until lightly caramelised. Add to the bowl with potatoes and set aside for 15 minutes to cool slightly.

Preheat oven to 180°C. Brush a 6cm-deep 22.5 x 28.5cm (base measurement) roasting pan with the extra oil to lightly grease. Line the base with non-stick baking paper.

Add the eggs to potato mixture and stir until well combined. Season with salt and pepper. Spoon the mixture into the prepared pan and bake, uncovered, in preheated oven for 35-40 minutes or until just set and a skewer inserted in the centre comes out clean. Remove from oven and set aside in the pan for 1 hour to cool.

To serve, use a sharp knife to cut the tortilla evenly into 36 squares. Place on a large serving platter. Top each square with a teaspoon of aioli. Serve immediately.

Food Well Thought – Famous Chutney

Chicken with mushroom, leek & bacon stuffing

A moist and delicious stuffing gives this traditional roast chook extra-special flavour. You will need to visit Redtail Ridge for the Organic Chicken, visit Kym at the Mushroom Stall for your button mushies, Turn Organics for your leek and Spencers Brook Farm for your Bacon.

Preparation Time

20 – 30 minutes

Cooking Time

95 minutes

Ingredients (serves 4)

• 1.5kg whole fresh chicken
• 1 tbs olive oil
• 1 tbs fresh thyme leaves

·         Mushroom, leek & bacon stuffing

• 1 tbs olive oil
• 100g button mushrooms, finely chopped
• 2 bacon rashers, rind removed, finely chopped
• 1 leek, pale section only, washed, finely chopped
• 70g (1 cup) fresh breadcrumbs (made from day-old bread)
• 2 tbs chopped fresh continental parsley
• 1 egg, lightly whisked

Method

1. Preheat oven to 180°C. To make the stuffing, heat the oil in a frying pan over medium-high heat. Add the mushroom, bacon and leek and cook, stirring, for 5 minutes or until the bacon and mushroom is golden. Transfer to a heatproof bowl. Add the breadcrumbs, parsley and egg and stir until combined.
2. Remove excess fat and giblets from chicken cavity. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Loosely fill the cavity with stuffing mixture. Use unwaxed white kitchen string to tie the legs together. Tuck wings under. Place chicken, breast-side up in a roasting pan. Drizzle over the oil and season with salt and pepper. Sprinkle with thyme.
3. Roast in oven for 1 1/2 hours or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil. Set aside for 10 minutes to rest before carving. Serve

Cream of Cauliflower Soup

Ingredients

2 cups cauliflower

2-3 cups water

1/2 cup Cashews or pine nuts

2 tbs. lemon juice

sea salt to taste

Methods

Put everything in a high speed blender and blend till thick and smooth. Serve at room temp.

Curried Carrot & Apple Soup

Ingredients

• 1 tablespoon extra-virgin olive oil – Guinea Grove Oils
• 1 large onion, chopped (2 cups) – Vege Stall
• 1 stalk celery, finely chopped – Vege Stall
• 1 tablespoon curry powder
• 5 large carrots, peeled and thinly sliced (3 cups) – Vege Stall
• 2 large apples, peeled and coarsely chopped (3 cups), peeled and coarsely chopped (3 cups) – Spring Valley Orchard
• 1 bay leaf
• 4 1/2 cups reduced-sodium chicken broth
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 2 tablespoons low-fat plain yogurt, for garnish (optional)
• 1 tablespoon chopped fresh parsley, dill or basil for garnish (optional) – Supafresh

Preparation

1. Heat oil in a large saucepan or medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown.
2. Stir in curry powder, then add carrots, apples and bay leaf. Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, 20 to 25 minutes.
3. Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 1/2 cup of the broth; process to a smooth puree. Pour the puree back into the soup. Reheat and season with pepper. Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs.

 

Ham & Tomato Pasta

 

 

 

 

 

 

Ingredients:

1 tbsp of olive oil – buy from Guinea Grove

1 large onion chopped – buy from vegie stalls

1 garlic glove, crushed – buy from vegie stalls

3 cans of diced tomatoes (fresh can also be used) – buy from vegie stalls

1 cup of chicken stock

1/2 cup tomato cooking sauce/paste

Pinch of brown sugar

freshly ground black pepper & salt

4 – 6 slices ham, shredded – buy from Spencer Brook Farm

6-8 basil leaves – buy from Supafresh

400g of pasta – buy from Vergones Fresh Produce

Method:

Heat oil in a large pan and gently saute onion and garlic until softish.

Add tomatoes, stock, tomato cooking sauce, sugar and seasonings. Mix well and cook until thick and fragrant, adding ham towards the end.

Then stir in basil and taste for seasoning.

At the same time, cook pasta in lightly salted boiling water until al dente. Drain well and toss through the sauce.

Serve with parmesan sprinkled on top.

Asparagus & Leek Soup

 

 

 

 

 

Ingredients:

2 tablespoons butter
1 leek, white part only, halved lengthwise, washed thoroughly and chopped
7.5 cups asparagus, cut into ½-inch pieces
1 garlic clove, crushed
1 (14-ounce) can reduced chicken broth
1/3 cup heavy cream
Salt and pepper, to taste

Directions:

1. Heat butter in a large stockpot over medium heat until foam subsides.
2. Add leek and cook 2 minutes, stirring. Add asparagus and garlic; cook 1 minute.
3. Add chicken broth and bring to a boil over high heat. Lower heat, cover, and simmer 10 minutes, until asparagus is tender.
4. Whisk in heavy cream, salt, and pepper; transfer to blender and puree until smooth. Return to the pot and heat through.

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For this recipe you will need to visit Ed & Michelle at Fremantle Seafood (located in the far corner of the markets) once you have bought your fish, visit S & C Fiolo for your persimmons and other ingredients.

Honey Soy Chicken

Please note that you can purchase most ingredients from the SFM, for other ingredients please visit the closest shopping centre which is Crossways in Subaico.

Ingredients

Roasted vegetable & feta pizza

The vegetables and feta can be purchased at the SFM, the dough for your pizza can also be sourced at the markets, just talk to Eamon from Diablos Oven.

Ingredients (serves 4)

1/2 butternut pumpkin, peeled, cut into 1.5cm cubes

1 red and 1 yellow capsicum, cut into 1.5cm pieces

1 red onion, sliced

3 small zucchini, sliced

2 tbs olive oil

2 large fat-free pizza bases

100ml tomato passata (sieved tomatoes)

120g low-fat feta, crumbled – From Over the Moon

2 tsp balsamic vinegar

1/3 cup basil leaves

Method

Preheat oven to 180°C. In a large baking tray (to fit vegetables in a single layer), toss pumpkin, capsicum, onion and zucchini with oil, then season. Roast for 10 minutes, then remove zucchini and place in a large bowl. Return tray to the oven for 10 minutes or until pumpkin is tender and capsicums are a little charred at the edges. Add to zucchini and toss with balsamic, then set aside.

Increase oven temperature to 200°C. Wipe tray clean and place bases on tray. Spread passata on bases and top with vegetables, reserving any balsamic. Top with feta and bake for 15-20 minutes until feta is golden. Toss basil in reserved balsamic and scatter over pizzas to serve.

Chocolate Easter Crackles

Note: These ingredients are not available at the SFM, however Farmer Jacks at Crossways Shopping Centre, will be able to help you out!

Makes 20 small crackles

Ingredients

200g Mars Bars, chopped

2 tbs thin cream

2 tsp cocoa powder, sifted

3 cups of Rice Bubbles

20 Small Easter eggs, to decorate

Method

Place the Mars bars, thin cream and cocoa in a heatproof bowl over simmering water (get an adult to help), making sure the bowl does not touch the water. Stir until melted and smooth. Place the Rice Bubbles in a large bowl, pour in the Mars Bar mixture and stir until combined. Pile mixture into paper cases and decorate each with an Easter egg. Place in the fridge until firm.

Honey Joys

8 cups Cornflakes

200g Butter

6 Tbs Sugar

6 Tbs Honey

In saucepan caramelise butter, sugar, honey until bubbling (not to dark). Add to cornflakes, mix well. Place in patty cases (large size patty pans and double up the pans, as this prevents leakage). Cook for 10-15 minutes in moderate oven (150c).

Greens with Carrots, Feta Cheese and Brown Rice

Serves 4

Dark leafy greens are the most nutrient-dense foods. That means that they contain more beneficial micronutrients per calorie than any other food, providing incredible nutritional bang for your buck, and in this case they’re ready, and very tasty, in less than 15 minutes. Serve with lemon wedges for even more flavor.

Ingredients

2 carrots, shredded
2 bunches dark leafy greens (kale, collard greens or Swiss chard), tough stems removed, leaves very thinly sliced
1/2 red onion, finely chopped
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 pound feta cheese, crumbled
1 (20-ounce) package 365 Everyday Value frozen Organic Whole Grain Brown Rice, prepared according to package directions

Method

Put carrots, greens, onions, 1/4 cup water, salt and pepper into a large, deep skillet and toss well. Cover and cook over medium heat, tossing once or twice, until greens are wilted and tender, 10 to 15 minutes. Toss with feta cheese and spoon over brown rice.

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Beef Burgers

Sweet and Sour Meatballs

Ingredients

• 2 tbsp Lupin Flour(see Irwin Valley website for stockists in your area)
• 750g minced steak (buy from Redtail Ridge or Gingin Beef)
• Salt and pepper to taste
• 2 large onions diced (buy from any of our vege suppliers)
• 3 tbsp oil 2 medium carrots, cut into thin strips (buy from any of our vege suppliers)
• 440g can pineapple pieces
• ½ cup water
• 1 dsp curry powder
• 1 dsp Worcestershire sauce
• 1 chicken stock cube
• 2 tbsp soy sauce
• 2 tbsp tomato paste
• salt & pepper

Method

Drain pineapple syrup and set side in small bowl. Combine steak, 1 diced onion, salt, pepper, curry powder and Worcestershire sauce in a bowl, mix well and shape into small balls. Cook in a little oil until brown and remove from pan. Sauté the carrots and other remaining onion in oil, until tender. Blend lupin flour with water and add to the pan of sauté carrots and onion along with soy sauce, tomato sauce, pineapple syrup, and chicken stock cube. Stir until thickened then add meatballs with pineapple pieces and salt and pepper to taste. Simmer for 10 minutes and serve.

Sunday Brunch: Chai Tea Cupcakes

serves 12 standard or 46 mini cupcakes

• 3/4 cup milk
• 2 bags black tea
• 1 cup all-purpose flour
• 1 cup cake flour (not self rising), sifted
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom (I left out)
• Pinch ground cloves
• Pinch freshly grated nutmeg
• 4 tablespoons (1/2 stick) unsalted butter, room temperature
• 3/4 cup packed dark-brown sugar
• 2 large eggs, room temperature
• Condensed-Milk Icing
• 4 tablespoons (1/2 stick) unsalted butter, room temperature
• 1/2 cup plus 2 tablespoons sweetened condensed milk
• Pinch of coarse salt
• Food coloring (optional)
• 3/4 cup confectioners’ sugar, sifted

Procedure

Preheat oven to 350°. Line tins with paper liners. Bring milk to a simmer over medium heat. Remove from heat, add tea bags, and let steep, covered, for 15 minutes. Remove tea bags, squeezing them over the pan, and discard. Allow milk to cool completely. Whisk together both flours, baking powder, salt, pepper, and spices. (I do not keep cake flour around, and so replaced the cake flour called for with 7/8 cup all-purpose flour plus 2 tablespoons cornstarch.)Cream butter and brown sugar until lightened in color and fluffy. Add eggs one at a time, beating until each is incorporated. Add flour mixture in 3 batches, alternating with two additions of tea-infused milk and beating until just combined after each.  Divide batter evenly among lined cups, filling each 3/4 full. Bake until tops are pale golden and spring back when lightly touched, 10 to 12 minutes for mini cupcakes, 15 to 18 minutes for standard-size cupcakes. Turn out onto wire racks to cool completely. Cupcakes can be frozen up to 1 month in airtight containers. To finish, dip top of each cupcake in icing, then turn over quickly and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve. Condensed-Milk Icing: With an electric mixer on medium-high speed, whisk together butter, condensed milk, and salt until smooth. Add 2 or 3 drops of red food coloring if you want pink icing. Whisk in confectioners’ sugar, 1/4 cup at a time, until combined, then whisk on high speed until thick and smooth. Use immediately.

Smoked Tomatoes

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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