Cinnamon

Slow Roasted lamb Roast with Dates & Orange

Ingredients:
1 lamb leg
6 cloves garlic, sliced into 4 slivers
150gm butter cut into slivers
1 tbsp. + ½ cup olive oil
Salt and pepper
1 cup Harvey Fresh or freshly squeezed orange juice
2 Oranges peeled, pith removed and quartered
1 cup of date’s stone removed
2 Cinnamon Quills or 2 teaspoons ground cinnamon
1 cup JCs Premium Unsalted Cashews, roughly chopped

Method:
Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of garlic and butter. Place the leg into a roasting pan that just fits it and drizzle over 1 tbsp. of the olive oil and any leftover butter, season generously with salt and pepper. Place into a 250° oven and roast until browned, approx. 10 – 15 minutes. Remove from the oven and reduce heat to 160°. Place the oranges, dates, and cinnamon around the lamb, pour over the orange juice and the extra ½ cup of olive oil. Add hot water to come 1/3 of the way up the lamb. Cover and place back into the oven to roast for 2 – 3 hours, basting occasionally, until the meat starts to separate from the bone. Finally place cashews on top to crust lamb for the last 10 minutes. Serve spooning thick liquid over top.

Serves: 4

Note:
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Apple & Rhubarb Crumble

Ingredients:
8 cooking apples, peeled and sliced
2 tablespoons sugar
½ cup water
3 rhubarb sticks, chopped
175 grms Butter
2 eggs
½ cups Sugar
1 ½ cups Self Raising Flour
1 ½ cup Plain Flour

Crumble Topping
1 cup Mason’s Country Fresh Rolled Oats
125 grms Butter
½ cup Plain Flour
½ teaspoon cinnamon

Method:
Cook apples and rhubarb in a pot with sugar and water for 10 minutes. Meanwhile, melt butter and sugar in a separate saucepan. Remove from heat and briskly beat in eggs. Add flours and mix until dough forms. Press pastry by hand into greased pie dish. Add hot cooked apple and rhubarb. To make crumble rub the butter through the flour, oats and cinnamon. Press crumble mix lightly over the top of the apple rhubarb filling. Cook in 180° preheated oven for 25 minutes or until golden. Serve with your favourite ice cream or custard.

Serves: 4 – 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Chilli Con Carne

Ingredients:
1.5kg beef mince
1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, chopped
1 teaspoon ground ginger
1 cinnamon quill
1 ½ tsp ground cumin
1 bunch of coriander (roots and stem washed and chopped, leaves chopped and set aside separately)
2 teaspoon dried oregano
½ teaspoon cayenne pepper
1-2 de-seeded and chopped chilli
2 x 400 gram cans Bella Lucia Peeled Tomatoes
1 cup of beef stock
2 x 400 gram can Bella Lucia Red Kidney Beans, drained of juice
Salt to taste

Method:
Heat the oil in a large pot and fry the onion, coriander roots and stems, and garlic until tender. Add the beef mince and cook stirring until browned then sprinkle in the spices and oregano and cook for a further 2 minutes. Finally, add the tomatoes and stock, bring to the boil and turn down to a low simmer for approximately 45 minutes. Lastly stir in the remainder of the chopped coriander leaves and red kidney beans, serve over steamed rice with a nice dollop of sour cream.

Serves: 6-8

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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