Cumin | Bunbury Farmers Market

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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Stuffed Chicken Breasts

Ingredients:
4 x Mt Barker Free Range skinless chicken breasts
½ cup baby spinach leaves
1 cup dates, chopped coarsely
½ cup pistachio nuts, chopped coarsely
1 x 120g packet South Cape Goat’s Cheese (mild)
½ teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon cayenne pepper
½ cup chicken stock
Olive oil
Salt and pepper (to taste)

Method:
Mix together the dates, pistachios, goat’s cheese, baby spinach, cumin, cardamom and cayenne pepper. Cut a pocket in the thickest part of the chicken breast and divide the stuffing mix into 4 portions. Stuff chicken breasts and press firmly with the heel of your hand to ensure the stuffing is compressed into the chicken. Secure the opening closed with a toothpick. Warm the oil in a frying pan and add the chicken breast, cooking until brown on both sides. Remove chicken from the frying pan and place into an oven proof dish. Cook in the oven at 180° for a further 15 minutes, or until cooked through. Remove chicken and place on a warm plate, covered loosely with foil. Warm the pan juice on the stove, add the chicken stock, stir and deglaze the bottom of the pan. Reduce slight and season if needed. To serve pour liquid over chicken breasts and accompany with a side of salad or veggies.

Serves: 4

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

Ingredients:
500gm Beef Mince
1 small white onion finely diced
2 cloves garlic crushed
½ cup finely chopped parsley
1 teaspoon ground cumin
2 teaspoon smoked paprika
3 teaspoon Ras el Hanout
1 teaspoon ground ginger
2 slices white bread crust removed soaked in milk
Salt and Pepper to season
2 tablespoons Olive oil

Method:
Place beef mince, onion, garlic, all ground spices and bread into large bowl. Wet hands lightly (this stops mince mixture from sticking to your hands). Mix all ingredients well, using hands. Add seasoning as required. Roll mixture into small balls that feel firm. Place on plate. Warm olive oil in shallow pan drop in meatballs and cook for for 8-10 minutes until thoroughly cooked through. Can be served with Yoghurt sauce.

Yoghurt Sauce:
250mls Greek Yoghurt
2 tablespoons fresh mint, chopped
2 tablespoons fresh coriander, chopped
1 tablespoon fresh lemon juice.
Mix everything together.

Serves: 4–6

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