1098 Mansfield/Whitfield
Mansfield Victoria 3722
Telephone 0428 448 328
murphyfresh@bigpond.com.au

Murphy Fresh

FAVOURITE MURPHY FRESH RECIPES

TOMATO SOUP WITH AVOCADO SALSA
  • 2 tablespoons Strathbogie Ranges Extra Virgin olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 1 cloves garlic, crushed
  • 750g Murphy Fresh tomatoes, quartered
  • 400g tin chopped tomatoes
  • 1 litre chicken or vegetable stock
  • 1 red chilli, finely chopped
  • Juice 1 lime
  • 1 ripe avocado, cubed
  • Handful coriander leaves

Heat oil in a large saucepan and saute onion, carrot, celery and garlic for 5 minutes. Add fresh tomatoes and cook for 3-4 minutes. Add tin of tomatoes and stock. Bring to boil, then simmer for 20 minutes. Remove from heat to cool a little, then puree in batches..

Combine chilli, lime juice, avocado and coriander. Season soup and serve hot, garnished with salsa. Serves 4.

POMODORIAL AL FORNO
  • 1 brown onion, chopped
  • Strathbogie Ranges Olive oil
  • 1 Murphy Fresh medium tomato, halved
  • 2 garlic cloves, finely chopped
  • 1 sprig rosemary, leaves removed and chopped
  • Teaspoon dried crushed chilli
  • 2 slices focaccia, chopped (about 1 cup chopped bread)
  • Handful basil, torn

Preheat oven to 180°C. Scatter onion over base of a medium-sized ovenproof baking dish. Drizzle with olive oil and season with salt and pepper. Arrange tomato halves over top, overlapping slightly. Combine garlic, rosemary, chilli and chopped bread and scatter over top. Season well and drizzle over a little extra oil

Bake for 25-30 minutes, or until soft and coloured. Serve scattered with basil leaves. Serves 4 as a side dish.

A BACON AND EGG SANDWICH

Ingredients (serves 2)

  • 2 teaspoons Strathbogie Ranges olive oil
  • 125g Murphy Fresh tomatoes, roughly chopped
  • 1 teapsoon balsamic vinegar
  • 4 rashers rindless bacon, halved
  • Olive oil cooking spray
  • 2 eggs
  • 2 x 15cm baguette rolls, opened, flattend
  • Watercress sprigs, to serve

METHOD

1. Heat oil in a non-stick frying pan over medium-heigh heat. Add tomoatoes. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add vinegar and cook for 1 minute. Transfer to a bowl. Wipe pan clean

2. Heat frying pan over medium heat. Add bacon. Cook, turning ocasionally, for 4 to 5 minutes or until crisp. Drain on paper towel. Wipe pan clean with paper towel. Spray pan with oil and heat over medium-high heat. Add eggs and cook for 2 minutes or until whites and yolks still soft(or to your liking).

Grill or toast cut side of bread. Place on plates. Top with bacon, egg and tomatoes. Season with pepper. Top with watercress and serve.

PORTUGUESE CHICKEN
  • 2 lbs chicken(frying, boned and cut)
  • 5 Murphy Fresh tomatoes(cut)
  • 1 onion (sliced)
  • 1 red pepper (sliced)
  • 1 green pepper (sliced)
  • 1 yellow pepper (sliced)
  • 4 ozs black olives (pitted)
  • 3-4 garlic cloves (minced)
  • Fresh parsley (chopped)
  • Salt (to taste)
  • Pepper
  • 1 lemon (squeezed)
  • 2 cups water

Place all ingredients in a baking dish uncovered at 350 degrees for about 40 minutes.