One of the main motivations behind the formation of Barra Bronzes was my love of food. I like experimenting with different combinations of flavours to create something tasty.
I love travelling and enjoying cuisine from all over the world. This little recipe here was inspired by a trip to Tangier in Moroco where they serve beautiful kebabs on the street. Turkey is actually very popular in Kebabs in the middle east.
This week I decided to experiment with Barra Bronze mince and give it a bit of a Middle Eastern theme. It is versatile, cooks really quickly and is full of flavour.
I seasoned the mince with:
2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon paprika
Salt and Pepper
500kg turkey mince.
I fried the mince on a low heat for around 7 minutes. Then added 200 ml of water and allowed it to simmer for another 10 minutes on a low heat.
200 g cherry tomatoes.
2 green chillies
2 cloves of garlic
Half a teaspoon of brown sugar.
Half a teaspoon of tomato puree.
The garlic was fried on a low heat with the chillies until browned. Then the tomatoes were added and simmered for around 10 minutes and sprinkled with brown sugar.
I served this in pita bread and garnished it with coriander. It was delicious with some humus and natural yoghurt drizzled on the top.
The spice from the hot sauce contrasted beautifully with the tanginess of the humus, natural yoghurt and the richness of the Barra bronze mince.
I loved the way that my Barra Bronze meat could be part of such an exotic dish and cooked up in a completely different way.