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    Recipes — farmers market

    Huon Salmon and Basil Parcels

    Basil is a great flavour to pair with salmon – it adds a smooth but punchy flavour.

    Cook these parcels around the camp fire on your next coastal getaway and enjoy the explosion of flavour.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    2 tbsps olive oil
        •    salt and pepper
        •    8 cherry tomatoes
        •    1/4 cup basil leaves
        •    small knob of butter
        •    1 small zucchini, cut into slices
        •    4 Huon salmon portions, skin on


    1. Preheat the oven to 200°C.
      Lay out 4 large sheets of baking paper. Drizzle each piece of paper with a little oil and place a salmon portion on top, skin side down.
    2. Evenly place zucchini slices under salmon and divide tomatoes and basil over the top. Drizzle remaining olive oil. Break the butter into little pieces and arrange them on top of the salmon. Season with salt and pepper.
    3. Wrap up the salmon by folding up the long edges of the paper, folding several times to make a little packet, then fold the ends under the packet.
    4. Transfer to the preheated tray and bake for 15 minutes. Let each diner open their parcel to serve.

    Tip:You can also cook these on the BBQ or on a camp fire, just wrap the baking paper parcel in a layer of foil.

    This great family recipe is thanks to Huon Aquaat https://www.huonaqua.com.au/recipes/huon-salmon-and-basil-parcels/

    Honey Mustard Chicken Pot with Parsnips

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4


        •    1 tbsp olive oil
        •    2 tbsps clear sprigs
        •    300ml vegetable stock
        •    2 onions, finely chopped
        •    2 tbsps wholegrain mustard
        •    350g parsnip, cut into sticks
        •    flat-leaf parsley, to serve (Optional)
        •    8 bone-in chicken thighs, skin removed


    1. Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
    2. Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

    This great family recipe is thanks to BBC Goodfoodat https://www.bbcgoodfood.com/recipes/honey-mustard-chicken-pot-parsnips

    Messy Meatball Buns

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4


        •    4 soft burger buns
        •    400g lean minced beef
        •    1 x 125g ball of mozzarella
        •    8 heaped tsps green pesto
        •    1 x 400g tin of plum tomatoes


    1. Use your clean hands to scrunch the minced beef with half the pesto and a pinch of sea salt and black pepper.

    2. Split into 12 pieces and, with wet hands, roll into balls. Brown the balls all over in a non-stick frying pan on a high heat with 1 tablespoon of olive oil, shaking the pan regularly.

    3. Once the balls are golden and gnarly, pour in the tomatoes, breaking them up with a wooden spoon, along with just a quarter of a tin’s worth of water.

    4. Bring to the boil, slice the mozzarella and lay over the balls, pop the lid on and leave to thicken for 5 minutes on a medium heat.

    5. Meanwhile, warm your buns in a large dry non-stick frying pan or in the oven on a low heat.

    6. Split each bun and spread 1 heaped teaspoon of pesto inside. Divvy up the balls and mozzarella with a little sauce, serving the rest on the side for dunking.

    This great family recipe is thanks to Jamie Oliverat https://www.jamieoliver.com/recipes/beef-recipes/messy-meatball-buns/

    Simple Hoisin Glazed Salmon

    This salty sweet glazed salmon is making me look all fancy and it can do the same for you, and then you’re all like I’mmm so fan-saay, and I’m all like you already know.

    This Simple Hoisin Glazed Salmon has a 6-ingredient sauce made from scratch that is brushed over the salmon and baked to perfection.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    2 limes
        •    1 lb. salmon
        •    1/2 cup water
        •    2 tbsps honey
        •    2-3 cloves garlic
        •    1 tbsp sesame oil
        •    1/4 cup hoisin sauce
        •    11 inch piece fresh ginger
        •    sesame seeds for topping
        •    1/2 cup low sodium soy sauce


    1. To make the hoisin glaze, puree the soy sauce, water, hoisin, garlic, ginger, honey, and juice of one lime in a blender or food processor. Transfer to a skillet over medium high heat. Simmer until the mixture reduces to a syrupy consistency that will stick to the salmon when brushed on. Remove from heat.
    2. Preheat the oven to 350 degrees. Cut the salmon into four pieces. Pour the sesame oil in a baking dish (I’d recommend nonstick) and arrange the salmon in the pan. Brush the salmon with a thin layer of glaze, reserving the rest of the glaze for later. Bake for 15 minutes; remove from oven, brush with glaze again, and bake for another 15 minutes. When the salmon is done (it will be firm and flake apart easily) remove from oven and brush with the glaze one more time before serving. Sprinkle with sesame seeds if you want to be fan-say.

    This great family recipe is thanks to Pinch-Of-YumRecipes at https://pinchofyum.com/simple-hoisin-glazed-salmon

    Simple Sirloin Steak

    Master the art of cooking the perfect sirloin steak for truly tender meat and you'll never look back. Serve with chunky chips and salad for a weekend treat.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


        •    1 tbsp butter
        •    1 tbsp sunflower oil
        •    sprig of thyme or rosemary (Optional)
        •    1 garlic clove, left whole but bashed once
        •    2 sirloin steaks, each about 200gm and 2cm thick


    1. Remove the steaks from the fridge about 30 mins before you plan to cook, so they’re closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.

    2. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.

    3. With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.

    This great family recipe is thanks to BBC GoodfoodRecipes at https://www.bbcgoodfood.com/recipes/simple-sirloin-steak