Bunbury Farmers Market

Chilli Con Carne

Ingredients:
1.5kg beef mince
1 tblspn olive oil
2 onions, chopped
4 garlic cloves, chopped
1 ½ tsp ground cumin
1 ½ tsp ground coriander
2 tsps dried oregano
1-2 tsp chilli flakes (or more if you like it hot!)
12 fresh tomatoes, chopped or 2 cans
1 cup of beef stock
1 ½ cups borlotti beans soaked overnight or 2 cans
Mission Corn Chips 

Method:
Heat the oil in a large pot and fry the onion and garlic until tender. Add the beef and cook stirring until browned then sprinkle in the spices and oregano and cook for a further 2 minutes. Finally, add the tomatoes, stock and beans then pour everything into a baking dish, cover with foil and place in a 180° oven for 1 hour and 15 minutes. Uncover then place back in to finish cooking for a further 15 minutes. Serve with corn chips.

Serves: 6-8

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

Ingredients:
2 eggplants
¾ cup plain Greek-style yoghurt
1 tablespoons lemon juice
1 garlic clove, crushed
¼ teaspoon sea salt
2 tblspns fresh parsley, chopped 
Drizzle olive oil 
Turkish bread

Method:
Place the eggplants into a baking tray and cook at 180° for 60 minutes, turning halfway through. They should be wrinkled all over and very tender. Transfer to a plate and allow to cool. Alternatively, heat a barbecue plate on high then reduce heat to low. Cook eggplant, turning occasionally, for 45 minutes or until browned all over and tender. Once cooled, remove the skin and roughly chop flesh. Place eggplant flesh, yoghurt, lemon juice, garlic and salt into a bowl. Stir to combine. Drizzle with the olive oil, sprinkle with parsley and serve with Turkish bread.

Serves: 4-6

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Thai Chicken Green Curry Oven Baked

Ingredients:
1 x 400ml Tin Ayam coconut milk
Approx 1.2 kg of Chicken drumsticks
1 tablespoon Thai Green Curry Paste
2 large brown onions roughly chopped
1 large sweet potato peeled and diced
1 bunch spring onions washed and chopped
1 teaspoon fresh ginger grated
1 cup chicken stock
Splash of olive oil

Method:
Pre heat the oven to 220 degrees. Place the chopped onion, ginger and whole chicken drumsticks in a large baking tray, toss in the oil and roast uncovered for approx 20 minutes. Remove, and add the chicken stock and potato and cover with foil and return to the oven for 40 minutes on 200 degrees. Remove and add the spring onion and capsicum, curry paste and coconut milk. Do not re-heat but let stand covered for 10 minutes then stir thoroughly. The latent heat will cook the veggies.  You can remove the chicken bones easily at this time and then serve the curry on a bed of rice.

Serves: 4

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