Sloane's Kitchen with Subi Farmers Market

Kitchen Sloane's

WITH | Sloane Carvell in partnership with Subiaco Farmers Market

Farm freshin SubiSloane Carvell shares some recipes from her kitchen, inspired by the produce at the Subi Farmers Market. FOOD PHOTOGRAPHY | Craig Kinder

IF THE WILDFLOWERS are blooming, birds are singing and bees are buzzing, it can mean only one thing. It’s spring and nothing tastes better than your first springtime meal packed with peak season produce to celebrate. The Subi Farmers Market has all the produce you need to make a beautiful meal to impress guests and welcome in the new season. I’ve put together a few dishes inspired by the gorgeous produce you’ll find there each Saturday over the next few months.

For an entrée, nothing says spring like fresh seafood, and you can recreate this gorgeous scallops with celeriac purée dish with a visit to The Fisho, who operates out of Singleton. He also loves to chat and share his expertise about how best to cook seafood, and where it comes from.

GMT Produce is a family farm business in Gingin, with a new farm in Wanneroo too. Their stall at the market is overflowing with seasonal produce and with a healthy dose of old-fashioned customer service thrown in for free, they will suggest how to make best use of certain vegetables and fruits. Their heirloom veggies are beautiful; the family has been collecting seeds for over 20 years, and they have some of the prettiest carrots you have ever seen. They also have beautiful purple and yellow cauliflowers, gold, or pink beetroots which stud dishes like jewels.

For mains, I’ve continued the spring theme with my take on a Greek slow-roasted leg of lamb with a colourful patchwork of seasonal veggies and potatoes. It’s great for feeding a crowd and best of all, it’s an all-in-one dish, which you can put in the oven and forget about for a few hours. Travis and Zoë, along with their two children Jonah and Oriana, run the family-owned and operated Allington Family Farm, based in the south west of WA with 500 acres of lease land between Harvey and Manjimup. Their farming is holistic, with the health and wellbeing of their animals at the forefront of all their decisions. They run both Merino sheep and Berkshire pigs, producing ethical, sustainable, and premium quality lamb and pork. For this dish, I used one of their plump lamb legs and their salty-sweet pancetta for the entrée. The lamb is cooked, covered in baking paper and foil like a parcel and known as ‘kleftiko’ in Greek. By wrapping it up, you trap heat and seal the juices and flavours inside, creating amazingly tender lamb, and the vegetables soak up the juices.

Chocolate is good for dessert all year around, and Two Lost Pilots have you covered. Brad and Brett are two pilots who were grounded during the pandemic and created their small batch bean to bar chocolate business. I have used their very grown-up Solomon Island 70% dark chocolate and fresh raspberries to create my chocolate and raspberry fondants. This chocolate has lovely fruity notes and is made locally with beans from cocoa farmers on the Solomon Islands. I think it matches perfect with the raspberries and has the wow factor with its decadent oozy centre. Visit subifarmersmarket.com.au

Scallops | THE FISHO

This recipe uses beautiful Southern Saucer Scallop (Ylistrum Balloti) which are unique to Australia. They are found off the coast of WA in the pristine waters of Shark Bay and the Abrolhos Islands, sustainably sourced from wild fisheries off WA and processed in Fremantle. Known for its slightly salty and sweet flavour, I have kept this dish simple by gently pan-frying the scallops in some butter and pairing them with a delicate GMT Produce celeriac purée and some Allington Family Farm pancetta.

Scallops with Celeriac Puree and Pancetta prep time 15mins | cooking time 15mins | serves 4 1 medium GMT Produce celeriac, peeled, and diced into small 1 cm pieces 1 cup of milk 50 grams butter Salt for seasoning 100 grams Allington Family Farm pancetta, diced 12 scallops from The Fisho Chives from GMT Produce, finely chopped Place the celeriac into a saucepan over medium heat and add milk to cover. Simmer for 10 minutes or until tender. In a blender, purée the warm celeriac and milk, add 25g of the butter and purée until smooth. Season with salt to and keep warm. In a pan over medium heat, cook the pancetta until crispy and the fat is rendered. Remove from the pan and drain on a paper towel Pat the scallops dry with a paper towel. Add the remaining butter to the fat left in the pan from the pancetta. When it begins to foam and brown slightly add the scallops (do this in batches depending on your pan size). Cook for 30 seconds to a minute on one side and then flip and cook for 30 seconds more. To serve, place the purée on a plate, top with three scallops and garnish with pancetta and chives. Serve immediately NOTE: The celeriac purée can be made in advance, and you can cook the scallops and EDITION 5 | 2021 15 gently warm the purée just before the meal.

Lamb | ALLINGTON FAMILY FARM

Allington Family Farm leg of lamb is the hero of this dish but you could also use a shoulder, and both are usually available on a Saturday at the market. I have used approximately a 2 kg leg for this recipe. The marinade is a rub of olive oil, garlic, oregano, thyme and lemon zest and juice - marinate over night if you can.

Greek Slow-Roasted Leg of Lamb with Vegetables

prep time 20mins | cooking time 4.5-5hrs| serves 4-6

Approximately 2kg Allington Family Farm lamb leg (you can also use shoulder) Marinade: 3 tablespoons of olive oil 4 cloves of garlic, minced 1 tbsp chopped thyme 1 tbsp chopped oregano Zest of one lemon Juice of half a lemon 1 tbsp of salt 1 tsp black pepper Vegetables: 4 GMT Produce large potatoes, washed, and cut into quarters 1 bunch of GMT Produce heirloom carrots, washed, trimmed, keeping green tops intact 1 GMT Produce red capsicum, washed, stems removed and cut into large pieces 2 GMT Produce large tomatoes, cut into wedges 1 GMT Produce whole garlic bulb, sliced in two horizontally 1 GMT Produce lemon zested and juiced, reserve halves ½ cup of pitted Kalamata olives 1 tsp chopped oregano 1 tsp chopped thyme 1 bay leaf 3 tablespoons olive oil 100 mL water 100 mL white wine or stock Salt for seasoning

To marinade the lamb, pat it dry and use a sharp knife to score the top of the lamb making shallow cuts all over.

In a small bowl mix the marinade ingredients. Rub all over the lamb and place in a zip lock bag with any liquid from the marinade or cover in a bowl and refrigerate overnight (or at least 4 hours ahead). To cook: Preheat oven to 180° (fan). Line a roasting tray with baking paper.

In a large bowl, place the potatoes, carrots, capsicum, tomato and toss with salt, pepper, olive oil, lemon zest and herbs. Place vegetables in the prepared roasting tray.

Add leg of lamb fat side up on top of the vegetables. Add garlic halves and olives to pan.

Add water and wine or stock to pan, and juice of the lemon. Add lemon halves to the pan.

Lay baking paper over the pan and tuck in around the sides and cover tightly with foil to seal moisture as it cooks.

Cook in the oven for four and a half hours, until meat looks juicy and tender. Check halfway through and add more water during the cook if necessary.

Remove the baking paper and foil and increase oven temperature to 200°. Cook for 20 minutes to brown lamb.

Remove from oven and lamb should be tender and brown. Squeeze garlic out of skin if you wish. Crumble feta over the pan and garnish with thyme and lemon wedges to serve.

NOTE: Cooking times might differ oven to oven. The leg of lamb should be deep brown and the bone will be exposed. Allow the lamb to rest for 30 minutes before serving.

Chocolate | TWO LOST PILOTS

Two Lost Pilots 70% Solomon Dark Chocolate makes these fondants sweet and slightly fruity, with an oozy centre and the surprise discovery of raspberries within. The trick is to make sure your ramekins or moulds are buttered well and not overcooked to ensure they ooze. They should rise and be cooked on the outside but when you wiggle them, they should wobble a little.

Chocolate & Rasperry Fondants

Prep 10 mins | Cooking 8 mins | Serves 4

25 g unsalted butter at room temperature, extra for greasing moulds Cocoa powder 2 x 140 g Two Lost Pilots Solomon 70% Dark Chocolate 75 g caster sugar

Preheat oven to 200° (fan-forced). Grease 4 x 160 mL ramekins or moulds liberally and sprinkle with cocoa powder. Break up the chocolate and melt in a small heatproof bowl on top of a saucepan containing about two inches of simmering water. Stir until melted and smooth. Remove from heat and let cool slightly.

Cream the butter and sugar until pale and fluffy, add eggs one at a time and beat in. 2 large free-range eggs 25 g plain flour ½ tsp vanilla extract 1 punnet of raspberries Cream or Ice-cream to serve

Gently stir in the flour until combined.

Add the cooled, melted chocolate a little at a time and fold in to temper the mixture. It should thicken a bit. Add vanilla extract.

Pour into moulds filling only halfway and add a few raspberries to each mould in the centre. Then fill with the remaining mixture.

Bake in the oven for 8 minutes. Turn out immediately onto a plate and serve with extra raspberries, cream or ice-cream.