Savoury Muffins with Miris Mustard
Makes 12
Ingredients
- 2 cups self raising flour
- 80g butter, melted
- 1 egg
- 1 cup buttermilk
- 1 tblspn Miris Gourmet Mustard
- ½ cup each of grated cheese, chopped ham, diced spring onions & chopped sundried tomatoes (you can use anything that’s savory).
Method
Combine all wet ingredients first and gently mix into flour – DO NOT OVERMIX. Mix through the grated cheese, ham, spring onions & tomatoes. Bake in 200C Oven for about 20 minutes or until golden brown.
Great for a spring picnic or a gourmet basket at Spring Carnival!
Miris Products, Caulfield Farmers Market
Roasted tomato and goats cheese salad
Ingredients
- cherry tomatoes
- olive oil
- Yumm Balsamic Drizzle
- rocket
- goats cheese
Method
Place some cherry tomatoes on a roasting pan, drizzle with olive oil and roast at 180C for 15 minutes. Drizzle on some Yumm Balsamic Drizzle and roast for another 5 minutes..
Balsamic Drizzle is also delicious drizzled on winter roast veggies, on pizza’s (pumpkin, rocket & feta is a favourite), lamb backstraps or sautéed mushrooms served on crusty bread.
Yumm Dressings, Caulfield Farmers Market
Roast Shoulder of Pork with Fennel and Orange
Ingredients
- 1.2kg Fernleigh Free-Range pork shoulder
- 2 tablespoons of crushed fennel seeds ( use a mortar and pestle )
- sea salt
- freshly ground black pepper
- grated zest of an orange
- olive oil
- 2 tablespoons of freshly chopped rosemary
Method
Prepare the pork the night before. Remove the skin score and set aside. Combine herbs, orange zest, olive oil and seasoning and rub all over meat . Refrigerate.
Preheat oven to 240c or 220c for fanforced. Place prepared pork in a roasting pan with skin on top . Rub lots of sea salt into the skin, this will help with the crackling. Place chopped vegetables such as onion, carrots, potatoes and fennel around the pork and drizzle olive oil over the whole dish. Season with sea salt and lightly toss vegetables to coat. Place in oven. Cook for half an hour then turn the oven down to 180c or 160 for fanforced. Cook for another hour approximately.
General guide with pork is half an hour for every 500g of pork.When a skewer is inserted juices should run clear. If not return to the oven for another 15 minutes or so. Don’t forget to leave your meat to rest after cooking. Happy Eating !!
Fernleigh Farms, Ballarat Lakeside Farmers Market
