Wexford Farmers Market holds a market once each week in Wexford, New Ross, Gorey and Enniscorthy. Each market uses high quality producers to bring you the freshest food, which is superior in quality, taste and pleasure.
Recipes What's Ripe
Recipes

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Chicken and Tarragon Salad

INGREDIENTS
3 Irish chicken breast fillets, preferably free range &/or organic
1 tsp olive oil
Sea salt & freshly ground black pepper
355g/12oz small firm potatoes
200g  mixed lettuce, or 1 bag salad leaves

Dressing:
2 tbsp olive oil
Zest and juice of 1/2 lemon
2 tbsp chopped fresh tarragon
1 tsp grainy mustard

DIRECTIONS

  1. Heat a griddle or heavy frying pan.
  2. Use the teaspoon of olive oil to brush both sides of the chicken fillets and season well.
  3.  Cook the chicken breasts on the hot pan for about 15 minutes, turning once, until golden brown on the outside and cooked through.  Then slice thinly and place in a large salad bowl.
  4. Wash the potatoes, halve them, put them into a pan and cover with cold water. Add a little salt, bring up to the boil and simmer for 5-10 minutes, or until tender.
  5. Drain potatoes in a colander. If serving cold, rinse again in cold water. Add to the chicken.
  6. Whisk all the dressing ingredients together with salt and pepper to taste.
  7. Add to the chicken and potatoes and toss well.
  8. Wash and dry the salad leaves, then add to the salad bowl, stir through and serve.

Roast Leg of Lamb with Rosemary

INGREDIENTS
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

DIRECTIONS

  1. In a small bowl, mix the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in a fridge overnight.
  2. Preheat oven to 230 degrees C.
  3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  4. Bake at 230 degrees C for 20 minutes, then reduce heat to 200 degrees C and roast for 55 to 60 more minutes for medium rare.
  5. Let the roast rest for about 10 minutes before carving.

Fresh Strawberry Pavlova

INGREDIENTS
3 egg whites
6oz / 170g Caster Sugar
½ teaspoon vanilla essence
½ teaspoon vinegar
2 level teaspoons Cornflour
½ pint of whipping cream
Fresh strawberries

DIRECTIONS

  1. Preheat oven 140°C.
  2. Draw an 8” circle on a piece of oiled greaseproof paper and place on a baking sheet.
  3. Whisk the egg whites stiffly, add half the sugar and whisk until stiff again.
  4. Fold in the remaining sugar gently.
  5. Add the essence, vinegar and cornflour.
  6. Spread the meringue over the circle and pile the mixture round the edges to form a case.
  7. Bake in the centre of the oven for approx. 1 hour, until firm.
  8. Leave aside to cool, then carefully remove the paper and leave the meringue on a flat serving plate.
  9.  Hull, wash, dry and halve the strawberries and arrange most of them in the meringue case.
  10.  Whip the cream in the usual way and pile it on top of the fruit.
  11.  Decorate with the remaining strawberries
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