Cumin recipes - including chilli con carne, falafel and cumin butterfly shrimp. |
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Welcome to our cumin recipe page.
Our selection includes cumin butterfly shrimp (prawns), Falafel, and chilli con carne.
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Cumin Butterfly Shrimp (prawns) |
These shrimp are marinated in lots of different spices for several hours and then cooked on a hot grill. Serve with a cooling cucumber and yoghurt salad, as the shrimp are hot and spicy.
Ingredients
- 16 raw tiger prawns, shelled with tails intact
- 2 tbsp of olive oil
- 2 tsp of ground cumin seeds
- 2 tsp of ground coriander seeds
- 1 tsp of cardamom seeds
- 1 tsp of ground turmeric
- 1 tsp of cayenne pepper
- ½ tsp of ground cinnamon
- juice of 2 limes
- 1 crushed clove of garlic
Method
- Put 8 wooden skewers in water to soak for at least 20 minutes.
- Take a prawn and cut it as far down lengthways as it will go without cutting it in half and flatten out like a butterfly. Repeat with the remaining prawns.
- Fix one half of the prawn onto one skewer and carefully secure the other half to another skewer.
- Fit another 3 prawns onto this skewer and then repeat with the remaining prawns and skewers. You should end up with 4 sets of double skewers, each holding 4 prawns.
- Place the prawns into a glass or earthenware shallow dish and squeeze the lime juice over them.
- In a separate mixing bowl, mix together the olive oil, all the spices and the garlic.
- Add to the prawns and make sure that each prawn is coated in the spice mixture and the lime juice.
- Cover the dish and refrigerate for 4 hours, to give the flavours time to marinate and infuse.
- When you are ready to cook the prawns, prepare a hot barbeque or grill.
- Place the skewers onto the grill and cook for 5 - 6 minutes, turning the skewers over halfway through.
- Serve immediately with a refreshing salad or yoghurt dip.
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Falafel |
Falafel are deep-fried croquettes, Middle Eastern-style, which are made from chickpeas and a number of spices including cumin. They are often served inside pitta bread with salad and some kind of sauce.
Ingredients
- 1½ lb (680 g) of drained chickpeas from a can
- 3½ oz (100 g) of wholemeal bread
- 3½ oz (100 g) of wholemeal breadcrumbs
- 2 small fresh red chillies, chopped
- 1 chopped red onion
- 1 egg
- 3 crushed cloves of garlic
- 1 tbsp of freshly chopped coriander
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- ½ tsp of turmeric
- vegetable oil for frying
- salt and pepper
Method
- Place the chickpeas, bread, chillies, garlic, fresh coriander, ground coriander, cumin and turmeric into a food processor and blend together until all the ingredients are finely chopped and mixed together.
- Season with salt and pepper.
- Take a little of the mixture and shape into a small ball. Repeat until all the mixture has been used up.
- Lightly beat the egg and place into a shallow bowl.
- Place the wholemeal breadcrumbs into a separate bowl or dish.
- Take one of the falafel balls and firstly dip it into the beaten egg.
- Then coat all over with the breadcrumbs. Set aside whilst you repeat with the remaining falafel balls.
- Pour enough oil into a deep fryer or a frying pan and heat to a temperature of 350°F (180°).
- Add the falafel, a few at a time and fry for 2 - 3 minutes until the breadcrumbs are crispy and brown.
- Remove from the oil and drain on kitchen paper to remove any excess oil.
- Serve immediately inside a pitta bread, with a cucumber salad or with a refreshing mint dip.
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Chilli Con Carne |
Chilli con carne is a great recipe for minced beef, especially if you have had enough of spaghetti bolognaise. If possible, prepare the dish one day in advance, so that the flavours have fully developed and matured.
Ingredients
- 18 oz (510 g) of lean minced beef
- 1 tin of chopped tomatoes (400 g)
- 1 tin of kidney beans (400 g)
- 1 thinly sliced red chilli
- 1 chopped onion
- 1 glass of red wine
- 2 tbsp of tomato purée
- 2 tbsp of olive oil
- 1 crushed clove of garlic
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 1 cinnamon stick
- handful of freshly chopped coriander
- few drops of Worcestershire sauce
- salt and pepper
Method
- Heat the olive oil in a large frying pan or heavy-based saucepan.
- Add the chopped onion and garlic and fry until soft and translucent.
- Add the minced beef, breaking up the meat and ensuring that it browns all over.
- Pour in the glass of red wine and mix well. Cook for a few minutes.
- Add the sliced chilli, chopped tomatoes, tomato purée, ground cumin, ground coriander, cinnamon stick and the Worcestershire sauce. Stir well.
- Season with a little salt and pepper.
- Reduce the heat to a gentle simmer, cover the pan with a lid and simmer gently for 45 minutes, stirring occasionally.
- After this time, add the chopped coriander and the kidney beans and stir well.
- Cook for 10 more minutes with the pan uncovered, stirring frequently.
- Remove from the heat and check the seasoning. Add any extra salt or pepper if necessary.
- Serve hot with rice, boiled or jacket potatoes or fresh crusty bread.
- Alternatively, allow to cool and then refrigerate until the following day, when you can reheat the chilli and serve as above.
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