DUBBO FARMERS’ MARKET

Stuck for ideas about what to cook? Let the Dubbo Farmers’ Market take the stress away offering you some of our favourite recipes given to us by local cullineries, stall holders passionate about their produce or interested customers who have emailed  us their fabulous favourites. All recipes have used produce fresh from the Market.

BEETROOT & POTATO SALAD

5 medium potatoes – scrubbed and cut into chunks
4 medium beetroots - scrubbed
4 spring onions
2 sticks of celery – sliced
1 small cucumber
½ cup plump raisins or sultanas

DRESSING

1 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tbsp orange juice
3 Tbsp chopped fresh herbs

Steam potatoes (15 – 20 mins) until tender and put aside to cool. Boil unpeeled beetroot (30-40 mins) until tender, cool, peel and cut into wedges. Mix all salad ingredients together in a serving bowl. Combine all dressing ingredients in to a jar and shake. Toss through with salad and serve. Wonderful for the last of our BBQ days try with some of our local lamb or beef and a wonderful fresh salad from market veges.

Ingredients
750 grams ripe tomatoes - chopped
1 onion – peeled and chopped finely
Crushed garlic – up to 4 cloves
50 grams melted butter
300-600 mls vegetable, chicken or beef stock
Pinch of baking soda
Salt and pepper
Castor sugar
300 mls cream

METHOD

Melt butter in large pan, fry onions and garlic till soft. Add half of stock and tomatoes with pinch of baking soda. Bring gently to boil then simmer for 15 minutes. Allow to cool and whiz till smooth. Re- heat, add remaining stock until desired consistency is reached. Add salt, pepper and sugar according to taste. Add cream without boiling and serve hot sprinkled with parsley and  fresh sour dough bread from the market. BON APETIT!

ROAST SALT BUSH LAMB

Recipe from Old Man Salt Bush – Dubbo Farmers Market
A large leg of saltbush lamb with bone-in
5 cloves of garlic
olive oil
herbs (2 bay leaves, 3 large sprigs rosemary, 1/2 tsp dried lemon myrtle)
1 cup dry white wine

Brown lamb in the olive oil, in a frying pan. Transfer to crockpot, or a heavy casserole dish.
Deglaze pan with wine, pour over lamb. Throw in peeled garlic and herbs. Put on lid, and place in 120C oven - or run crockpot on low - for 7 hours. Lamb will come out meltingly tender, falling off the bones. Carve and place on serving platter. I serve the reduced and strained juices on the side.

Notes: Turn it over once or twice during cooking if possible, and add a little stock or wine if it looks like drying out. I find the crockpot keeps it a lot moister than the oven. It's good to use the crockpot as then you have the oven free to make roast veggies.