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Yep Lum & Co

🍟Wholesale produce merchants🍟 #Potatoes #Onions #Garlic #Ginger #Sweet potato #Pumpkin🍟LARGEST DISTRIBUTOR OF GOURMET POTATOES 🍟Facebook: Yep Lum & Co

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Using carrots... VIETNAMESE SALAD, PICKLED CARROT & PORK ROLLS Prep 30 mins + pickling time | Cook 10 mins | Serves 4 These spicy rolls are perfect for lunch! 500g pork fillet 1 tbs olive oil 4 crusty long Vietnamese-style bread rolls 150g store-bought chicken pate 3 radishes, trimmed and thinly sliced 1 Lebanese cucumber, sliced lengthways into thin ribbons ½ cup Vietnamese mint leaves (or use common mint) 1 cup coriander leaves 4 green onions (shallots), trimmed and halved lengthways 1 long red chilli, deseeded and chopped + extra to serve Maggi seasoning or sweet chilli sauce, for drizzling (optional) Pickled carrots: 1/3 cup white vinegar 1/3 cup sugar 2 large carrots STEP 1 To make pickled carrots, place vinegar and sugar in a small saucepan over medium heat. Stir until sugar dissolves. Pour into a heatproof bowl. Using a vegetable peeler, peel and slice carrots into long thin ribbons. Add carrots and 1 tsp salt to vinegar mixture and stir to combine. Stand for 30 minutes. Drain carrots and chill until ready to serve. STEP 2 Brush pork with oil and season with salt and pepper. Preheat a char-grill or non-stick frying pan over medium heat. Add pork and cook, turning occasionally, for 10-12 minutes until almost cooked through. Transfer to a plate, cover with foil and set aside to rest for 5 minutes. Thinly slice pork. STEP 3 Split bread rolls lengthways and spread with pate. Top with pork, pickled carrots, radishes, cucumber, Vietnamese mint, coriander, green onions and chilli. Drizzle with Maggi seasoning or sweet chilli sauce if liked and serve. Find this & more recipes at www.sydneymarkets.com.au at Sydney Markets

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Using pumpkin... CREAMY PUMPKIN TORTELLINI WITH SPINACH Prep 20 mins | Cook 35 mins | Serves 4 30g butter or margarine 500g butternut pumpkin, peeled, deseeded and cut into 3-4 cm pieces 11⁄2 cups chicken stock Pinch ground nutmeg 1 cup light thickened cream 625g packet fresh ham & cheese tortellini* 50g baby spinach leaves Grated parmesan cheese, to serve * Fresh tortellini is available in the refrigerated pasta section in supermarkets STEP 1 Melt butter or margarine in a medium saucepan over medium heat. Add pumpkin, stock and nutmeg. Cover and bring to the boil over medium heat. Reduce heat and simmer, uncovered, for 15 minutes or until pumpkin is very tender. Using a hand blender, blend until smooth. Stir in cream and season with salt and pepper. STEP 2 Meanwhile, cook tortellini following packet directions until tender. Drain and return to the pan. Add pumpkin mixture and spinach. Gently toss over medium-low heat until hot and well combined. Serve with grated parmesan cheese. Find this & more recipes at www.sydneymarkets.com.au at Sydney Markets

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Using garlic... BUTTON SQUASH WITH PANCETTA, GARLIC & PINE NUT CRUMB Prep 20 mins | Cook 30 mins | Serves 4 as a side dish This is a great side dish to serve with meat, chicken or fish. 600g button squash ¼ cup olive oil 75g sliced pancetta, roughly chopped 1/3 cup pine nuts 2 garlic cloves, finely chopped ¾ cup fresh coarse breadcrumbs 1/3 cup flat-leaf parsley leaves, chopped STEP 1 Preheat oven to 200°C fan-forced. Line a baking tray with baking paper. Halve any large button squash. Arrange button squash in a single layer on the baking tray. Drizzle with 2 tbs oil and season with salt and pepper. Toss button squash to coat in oil. Roast, tossing once, for 25-30 minutes until just tender. STEP 2 Meanwhile, heat remaining 1 tbs oil in a medium frying pan over medium heat. Add pancetta and cook, stirring often, for 3-4 minutes until crisp. Add pine nuts, garlic and breadcrumbs. Cook, stirring occasionally, for 4-5 minutes until breadcrumbs are crisp and golden. Toss through parsley. Keep warm. STEP 3 Sprinkle roasted button squash with the crumb mixture and serve. For this & more recipes, go to www.sydneymarkets.com.au at Sydney Markets

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Using Ginger... FINGER LIME & GINGER DRESSING ON OYSTERS Prep 15 mins | Makes 12 Citrus tasting, crunchy finger lime “caviar-like” pearls simply burst with flavour and juice. It teams superbly with oysters and this Asian-inspired dressing for an easy entrée to share. 1 tbs lime juice 1 tsp finely grated ginger ¼ cup mirin 1 tbs rice wine vinegar 2 tsp salt reduced soy sauce 1 tsp sesame oil 12 freshly-shucked oysters 4-6 finger limes* (depending on size) Micro-shiso or your choice of micro-herbs**, to serve STEP 1 Combine lime juice, ginger, mirin, rice wine vinegar, soy sauce and sesame oil in a bowl. Whisk until well combined. STEP 2 Arrange oysters on a bed of ice on a serving platter. Spoon dressing over oysters. Sprinkle with finger lime pulp and shiso or micro-herbs and serve. * Finger limes vary in size and colour, choose a selection for this recipe. ** Micro-herbs are sold by the punnet in your greengrocer. Shiso is a Japanese herb with a slightly minty aniseed flavour. Find this & more recipes at www.sydneymarkets.com.au at Sydney Markets

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Using potatoes... ROSEMARY, POTATO, TOMATO & LAMB BAKE Prep 15 mins + chilling time | Cook 50 mins | Serves 4 This dish is so easy and perfect for an easy Easter lunch or dinner. ¼ cup lemon juice ¼ cup olive oil 2 tbs chopped rosemary leaves + 6 sprigs rosemary 8 lamb cutlets or 12 Frenched lamb cutlets 750g new (chat) potatoes, cut into thick wedges 1 yellow capsicum, halved, deseeded and cut lengthways into thick strips 1 lemon, thick sliced 250g stem cherry truss tomatoes 1/3 cup Kalamata olives Lemon wedges and extra virgin olive oil, for drizzling, to serve STEP 1 Combine lemon juice, 2 tbs olive oil and chopped rosemary in a large snap-lock bag. Add lamb cutlets and toss to combine. Refrigerate for 20 minutes (or longer if time permits). STEP 2 Preheat oven to 200°C fan-forced. Heat remaining 1 tbs olive oil in a large non-stick baking pan in the oven for 5 minutes or until sizzling. Add potatoes and toss in hot oil. Roast, tossing occasionally, for 20-25 minutes until turning golden. STEP 3 Meanwhile, heat a greased large non-stick frying pan over medium-high heat. Brown lamb cutlets in batches for 1-2 minutes on each side and transfer to a tray. Set aside. STEP 4 Add capsicum, lemon slices and rosemary sprigs to the potatoes. Season with sea salt and pepper. Gently toss and roast for 15 minutes. Top with lamb cutlets and tomatoes. Scatter with olives. Roast for 8-10 minutes until lamb is just pink (or cooked to your liking). Serve with lemon wedges and extra virgin olive oil for drizzling. Find this & other recipes at www.sydneymarkets.com.au at Sydney Markets

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NICOLA: A long to oval-shaped waxy potato with yellow skin and flesh with a buttery flavour. Makes a terrific salad or boiling potato but is also great for mash, dry baking and gratins and baked dishes but not recommended for frying. at Sydney Markets

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SEBAGO: A long to oval shaped all-rounder with white flesh and skin that's common in supermarkets and green grocers around Australia. This potato is great for boiling, mash, roasting, baking, chips and mash. They are all-rounders great for boiling, steaming, pan frying, poaching and roasting. at Sydney Markets

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A RUSSET POTATO is a type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, and mealy, and it is suitable for baking, mashing, and french fries. Russet potatoes are also known as Idaho potatoes. You may know the flavour if you have had McDonalds fries! at Sydney Markets

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So many varieties of potatoes. DESIREE potatoes Originated from the Netherlands in 1962. Suitability for cooking: baking, boiling, mashing, roasting & salads. at Sydney Markets

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Also known as Southern Gold, this pretty potato has a creamy yellow flesh that tends to be waxy with a nutty flavour. Best for salads, boiling & steaming Wonderful boiled and buttered as new potatoes. at Sydney Markets

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King Edwards are recognisable from their creamy coloured skin with light red blushes. With a light cream coloured flesh, King Edward potatoes have a fluffy texture when cooked. Try them for delicious roasties, jacket/baked potatoes or homemade oven baked chips at Sydney Markets

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The most amazing Kipfler potatoes around at the moment from Tasmania! at Sydney Markets

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Available now: Purple Sapphire potatoes With purple skin & purple flesh they are most spectacular as they maintain their colour when cooked. Ideal for the most striking purple chips, roasting or baking. Dare to be different! at Sydney Markets

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Thank you @barangaroohouse for an amazing meal & incredible service last night. The kipfler potatoes in the sauce were out of this world! Yum! at Bea at Barangaroo House

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Who were those characters on tv over the weekend? Justin (known as Jay) is Rogers son & part of the 3rd generation. He lives in Spain & is a English teacher but during the summer holidays he comes home to work at the markets. If you happen to miss the show, Life Inside the Markets you can still watch on https://tenplay.com.au/channel-ten/life-inside-the-markets at Sydney Markets

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Who were those characters on tv over the weekend? Trudi is Rogers eldest daughter & part of the 3rd generation. She is normally in the office doing the accounts and occasionally downstairs telling the boys what to do! The tv show, Life Inside the Markets you can still watch on https://tenplay.com.au/channel-ten/life-inside-the-markets at Sydney Markets

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Who were those characters on tv over the weekend? Roger is Neumanns’ brother & you will still find him on the sales floor 6 days a week. He is also a qualified CPA accountant and keeps the business on track. The tv show, Life Inside the Markets you can still watch on https://tenplay.com.au/channel-ten/life-inside-the-markets at Sydney Markets

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Who were those characters on tv over the weekend? Neumann is the longest serving trader at Sydney Markets. You will still see him on the floor 6 days a week. The tv show, Life Inside the Markets can still be seen on https://tenplay.com.au/channel-ten/life-inside-the-markets at Sydney Markets

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