Water | Bunbury Farmers Market

Beef Baffad Curry

Ingredients:
1kg gravy beef, chopped
Olive Oil
2 onions, thinly sliced
1 red chilli, thinly sliced
5 tbsps. Goan Cuisine Baffad Curry Paste
2 cups hot water
2 potatoes, diced
1 tin of coconut cream
Salt

Method:
Sauté the onions in the oil until golden. Stir through chilli. Add the Baffad Curry Paste and fry on low heat for 10 minutes or until the mixture looks glazed. Add the beef, hot water and potato and simmer whilst covered until the beef is tender. Stir in the coconut cream and simmer for a further 5 minutes then season to taste. Serve with steamed rice and poppadum’s.

Serves: 4-6

Note:

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Date Crumble Slice

Ingredients:
150 grms chopped dates
60 mls cold water
25g sugar
1 teaspoon vanilla essence
150 grms butter or margarine
1 1/12 cups self-raising flour
100 grms rolled oats
150 grms sugar

Method:
Preheat oven to 180°. Grease a large tin. In a saucepan, gently heat the dates, water, sugar and vanilla until mixture forms a paste, adding more water if required. Leave the mixture to cool. Meanwhile rub the butter into the flour until it resembles breadcrumbs. Stir in the oats and sugar and mix well. Place half the crumbled mixture into the greased tin, pressing in firmly. Smooth the date filling evenly all over, leaving a small gap around the edge. Spread the remaining crumble mix evenly over the top. Bake in preheated oven for 40 – 45 minutes or until golden brown. Remove from oven and allow to cool. Cut into small squares and serve.

Serves: 24 portions

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Note:
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Smoked Salmon & Cream Cheese Omelettes

Ingredients:
8 eggs
4 tablespoons cold water
¼ cup cream or milk
¼ cup cheddar cheese, shredded
Salt and Pepper to taste
30 grams butter
1 x 250g packet Huon Premium Smoked Salmon, roughly chopped
½ cup cream cheese, chopped into small pieces
1 tablespoon chives, finely chopped

Method:
Crack eggs into a bowl, add water, cream, cheddar cheese and a little salt and pepper. Whisk lightly with a fork until well combined. Melt the butter in a non-stick fry pan over medium low heat until foaming. Pour in the egg mixture and as the egg sets around the edge, tilt the pan to allow raw egg to run underneath. Continue in this fashion until most of the egg is set. Scatter the salmon, cream cheese and chives on the top then fold the whole thing in half with a spatula to form a semi-circle. Cook for another minute to allow the cheese to melt. Serve immediately with toast.

Serves: 4

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