Coriander | Bunbury Farmers Market

Tandoori Infused Leg of Lamb with Spring Yoghurt Potatoes

Tandoori Ingredients:
½ x jar Goan Cuisine Tandoori Paste
1/3 cup plain yoghurt
2 tablespoons lemon juice
2.5kg leg of lamb
½ cup fresh coriander sprigs

Tandoori Method:
Make deep cuts all over the lamb using a sharp knife. Mix together the plain yoghurt, lemon juice and tandoori paste. Rub mix all over the lamb pressing deeply into the cuts. Cover with plastic wrap and refrigerate overnight if time permits, or as long as possible.
Preheat oven to 180°C. Unwrap the lamb and place on a wire rack in a large baking dish. Cover with foil and bake for 1 ½ hours. Uncover and bake for a further 30 – 40 minutes for medium or until cooked to your liking. Loosely cover with foil and set aside for 20 minutes to rest. Place lamb on a platter with coriander leave and lemon halves. Serve with Spring Yoghurt Potatoes.

Serves: 8

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Spring Yoghurt Potatoes

Ingredients:
1 bag chat potatoes
1 cup Greek yoghurt
Juice ½ lemon
2 lebanese cucumbers, grated
½ bunch spring onions, chopped finely including some green tops for serving
2 tblspns chopped mint
Salt & pepper

Method:
Boil the potatoes in well salted water until cooked approx. 10 minutes. Blend together the yoghurt, lemon juice, cucumber, spring onion and mint. Season with salt and pepper to taste. Fold the yoghurt dressing into the potatoes whilst they are still warm. Set aside to cool. Serve topped with spring onion greens.

Serves: 4

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Note:
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Prawn Rice Paper Rolls with Sweet & Sour Sauce

Ingredients:
1 small carrot, finely shredded
60g dried rice noodles
1 Lebanese cucumber, peeled and seeded, cut into thin strips
16 mint leaves
3 green onions, green part only, chopped
8 sprigs fresh coriander
1 tablespoon salted cashews, chopped
8 Spencer Gulf Cooked King Prawns, peeled, deveined and halved lengthways
Rice Paper Wrappers
1 x bottle Lee Kum Kee Sweet & Sour Sauce

Method:
Place rice noodles in a bowl, cover with boiling water and stand 5 minutes or until soft. Drain and rinse until cool, then chop coarsely. Place all filling ingredients in separate bowls. Dip the rice paper wrappers one by one into a large bowl of hot water and then transfer to a tea towel. Spread the filling ingredients onto the bottom third of the wrapper. Place 2 prawn halves just above the filing. Roll up folding the sides in as you go. Slice diagonally in half and serve with Sweet and Sour sauce to dip.

Serves: 4

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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