A CULINARY JOURNEY IN THE AGRICULTURAL HUB OF THE EYRE PENINSULA - Cummins Area School - Explore Cummins
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
d d o c
Pa o platek
t
A CULINARY JOURNEY
IN THE AGRICULTURAL HUB
OF THE EYRE PENINSULA
Cummins Area School
tabl s e o f
con t e n
03
t Introduction
06 Recipe 1: Cob Loaf & Garlic Bread
12 Recipe 2: Kofta
16 Recipe 3: Deluxe Poached Eggs Breakfast
20 Recipe 4: Oysters Two Ways
26 Recipe 5: Cummins Milling Scones
30 Recipe 6: Chinese Crispy Pork Belly
02
Introduction
Cummins and the surrounding district is a
thriving agricultural hub. So it makes sense that
many local food businesses are able to source
produce that is grown locally.
At Cummins Area School, a recent project saw
Year 10 students focus on paddock to plate
processes for six local businesses.
These are their recipes.
a t
E drineknjoy
03
Five Loaves Bakery
The Five Loaves Bakery has been a popular food
business in Cummins since opening in 2007.
Run by Michael and Katrina Agnew, the bakery
believes in supporting the community and uses locally
sourced ingredients where possible.
This includes meat from the Cummins Meat Store,
flour from the Cummins Mill, honey from Eyre
Peninsula’s Sweetheart Honey and other produce
from local growers.
People can keep up-to-date with the bakery by
following their Facebook page:
www.facebook.com/fiveloavescummins/
The bakery supplied students – Lily, Harry, Malaki and
Corey - with the baking ingredients to make their cob
loaf and garlic bread recipes.
04
05
It's C o b
Ti m e !
06
Cob Loaf
Level Prep Cook Servings
Easy 20 m 20 m 8
Directions
Ingredients
500g cob loaf Preheat oven to 180C/160 °C fan-forced.
1 tbsp olive oil Line a large baking tray with baking paper.
1 small onion, finely chopped Cut 4cm off top of cob loaf to form lid. Scoop
200g shortcut bacon rashers, diced bread from centre of loaf, leaving 1.5cm edge. Tear
2 tbsp chopped chives, plus extra to serve or roughly chop bread pieces.
250g block cream cheese, softened Heat oil in a large frying pan over medium heat.
2/3 cup (160ml) cream Add onion and bacon and cook, stirring, for 5
2/3 cup sour cream minutes or until bacon is browned and onion has
1 1/2 cups grated cheddar cheese softened. Remove from heat.
1 French stick or baguette, sliced Add chives to bacon mixture and stir in cream
cheese. Mix until combined then add cream, sour
cream, and grated cheese. Season with salt and
pepper.
Spoon mixture into loaf. Arrange bread pieces and
sliced garlic bread in a single layer around loaf.
Bake for 20 minutes or until lightly toasted.
Sprinkle top of dip with extra chives. Serve warm.
07
Garlic Bread
Level Prep Cook Servings
Easy 10 m 15 m 6
Ingredients Directions
1 x French stick Preheat oven to 220°C/200°C fan forced.
150g butter, softened Cut the bread into 2.5cm thick slices, but don’t cut
4 garlic cloves, crushed all the way through so the pieces join at the bot-
2 tbsp fresh flat-leaf parsley leaves, finely chopped tom.
1 tbsp finely chopped fresh chives Combine butter, garlic, parsley and chives in a
bowl and spread over the cut sides of bread. Wrap
French stick in alfoil and place in oven.
Place in oven for 12-15 minutes or until bread is
crisp and butter has melted.
Serve hot.
08
09
Korinya Farm Gate
Located west of Cummins, Koriniya Farm Gate do an
amazing job of showcasing the beauty of paddock to
plate. This local produce business is known around the
Eyre Peninsula for their own boutique-raw butcher,
rustic farm accommodation, a variety of vegetables
and cooking goods as well as cooking workshops.
Their meat range includes pasture-raised and grass-fed
beef and pork. Business owners Scott and Mary-anne
Mickan say their animals are handled with low stress
methods which help to produce a high quality meat.
More details about Korinya Farm Gate can be found
on their website www.korinyafarmgate.com.au/ or find
them on Facebook.
Year 10 students Jack, Patrick, Taneisha and Elsie
worked together on creating a kofta dish using
Korinya Farm Gate beef.
010011
Kofta
Level Prep Cook Servings
Medium 20 m 15 m 8
Ingredients Directions
700g ground beef Combine all the ingredients in a mixing bowl.
1 egg Shape the meat into long, thick sausages. Make
½ cup cilantro (finely chopped) them all evenly sized and keep in mind the length
2 ½ tsp sea salt of the skewer. They each need to fit on a skewer.
2 tsp onion powder Thread a skewer through each sausage.
2 tsp ground coriander Preheat grill to medium-high heat. If necessary, oil
2 tsp cumin the cooking grate thoroughly to prevent sticking.
2 tsp paprika Place the koftas on the hot grill and cook for about
1 tsp chili powder 12 to 14 minutes, turning occasionally once the
1 tsp turmeric meat has firmed up.
½ tsp garlic powder Once they are cooked through, remove them from
½ tsp cinnamon the heat.
½ tsp black pepper (coarse ground)
012Tips
We recommend serving the koftas
with haloumi, lemon, salad and
a tzatziki dipping sauce.
013014
Just Got Laid
Just Got Laid is a family business that has been operating
since 2016, run by a Yallunda Flat family. Business owners
Brad and Kerry Claughton have more than 400 chickens on
their farm. Helping them in the efficiency of the business
is an egg mobile which can transport chickens to different
pastures around the farm.
Their eggs are sold throughout the lower Eyre Peninsula
region including to the Cummins Area School and students’
families. Brad and Kerry say it’s great to be able to sell
their pasture-fed chicken eggs, which have a high source
of protein, to locals. Anyone buying their eggs can be
confident of knowing where they come from – the eggs are
collected, cleaned and packed all onsite by the Claughton’s.
For more details, find them on facebook.com/
justgotlaidpasturedeggs/
Students Darcy, Taylor, Thomas and Lara would like to
introduce this signature recipe that Just Got Laid has been
cooking for a long time. They would love for people to try out
their recipe.
015Deluxe poached egg breakfast
Level Prep Cook Servings
Easy 10 m 10 m 1
Ingredients Directions
Heat ½ full saucepan with water. Meanwhile fry
1 slice toasted buttered white sourdough bread bacon, then add honey and cashews
¼ cup diced bacon until caramelised.
1 tbsp roughly crushed cashew nuts Mash the avocado. Toast the sliced sourdough and
1 tsp honey then butter.
½ smashed avocado At the first sign of bubbles in the water, crack the
1 XL JUST GOT LAID egg egg into the saucepan and cook to your liking.
Chopped parsley, salt and pepper to taste Layer ingredients on the bread in order listed
above.
Add chopped parsley, salt and pepper to taste.
The ingredients used in this dish are locally
sourced from other businesses including Five
Loaves Bakery, Cummins Meat Store and local
honey producers.
016017
Pristine Oyster Farm
Pristine Oyster Farm has been operating for more than 25
years, with farms at Coffin Bay and Cowell’s Franklin Harbour.
Both bays are ideal for growing oysters with plenty of
suitable food naturally occurring in the area as well as having
very clean waters.
The company, owned and operated by Brendan Guidera, sell
millions of oysters across Australia and overseas. For more
information about the company, find them on Facebook or
Twitter, or see www.pristineoysters.com.au.
Levi, Ry, Rory and Mia used these local oysters as the basis of
this dish.
018019
Oys t e r s
Tw o W a y s
020No.1: Kilpatrick Oysters
Level Prep Cook Servings
Easy 20 m 5m 6
Ingredients Directions
6 fresh, unopened oysters Preheat oven to 200 °C.
1 bacon rasher Cook bacon - using preferred method - until
¼ cup BBQ sauce slightly brown and then cut into thin strips (0.5cm.)
1 tbsp Worcestershire sauce Mix BBQ sauce and Worcestershire, then add a
Dash of cream dash of cream into a bowl and mix before adding
bacon.
Open oysters and place them onto a cupcake tray,
then pour the mixture into the open oysters evenly.
Put in the preheated oven for 5 minutes.
Serve on plate with salt underneath to stop them
from tipping over.
021No.2: Fresh Oysters with
Mignonette Sauce
Level Prep Cook Servings
Easy 5m 15 m 6
Ingredients Directions
1/2 dozen fresh oysters Combine vinegars, pepper, eschalots, and salt in a
1/3 cup white wine vinegar bowl. Leave for 15 minutes to develop flavour.
1/3 cup red wine vinegar Shuck oysters and place on salt on a serving plate
1 tsp cracked black pepper with the mignonette sauce in a pouring dish.
2 small eschalots
1 pinch sea salt
022Tips
Serve with a bottle of crisp white
wine – we recommend Boston Bay Riesling or
Coomunga Estate Sauvignon Blanc.
023Cummins Milling
Cummins Milling is able to utilise quality grain from Eyre
Peninsula farmers in its flour mixes. The mill ships most
of its product to local businesses but also goes farther
afield across Australia. Cummins Milling is the only mill in
Australia that puts flour through a batch mixing process
in order to make sure there is no variation of ingredients
between each bag.
Run by the Butterfield family and located in the business
district of Cummins, the mill builds on the business created
in 1930, making it one of the longest running mills in
regional Australia.
More information can be found about this business on their
website: https://cumminsmill.com.au/ or their Facebook
page: www.facebook.com/CUMMINSMILL5631
Cummins Area School students Henry, Peter, Chris and
Jackson cooked a batch of scones using Self Raising Flour
supplied by Cummins Milling.
024025
026
Cummins Milling Scones
Level Prep Cook Servings
Easy 20 m 10 m 15
Directions
Ingredients
Preheat oven to 200 ° C and line a baking tray.
350g Self Raising flour
Pour self-raising flour into large mixing bowl with
1/4 tsp salt
salt and baking powder. Mix well.
1t baking powder
Add butter then rub mixture with fingers until it
85g butter
looks like fine crumbs, then stir in the caster sugar.
37.5g caster sugar
Set aside.
175ml milk
Put milk into a jug and heat in the microwave for
5ml vanilla extract
roughly 30 seconds or until warm, but not hot.
1 lemon
Into the liquid mixture, add vanilla extract and
1 egg
squeeze a small amount of lemon juice. Set aside.
480g strawberry jam
Make a well in the dry mixture and add the liquid
300ml thick dollop cream
mixture, combining it quickly with a knife or fork.
Spread flour on to a bench and slightly cover the
dough and your hands with flour to avoid sticking.
Then fold the dough over 2-3 times until smooth.
Pat into a round shape around 4cm thick.
Take a circular cutter, put some flour onto it and
cut circles out of the dough. Re-press what is left
of the dough and cut again until all dough is gone.
Brush the tops with a beaten egg, then place onto
the baking tray, trying not to ruin the form of the
dough.
Bake for 10 minutes until risen and golden brown
on the top. Cut in half and generously top with
jam and cream.
027Cummins Meat Store
Located within the main street of Cummins is the
Cummins Meat Store which supplies local patrons and
businesses with a range of meat products.
Glenn and Nicole Buddle have run the business since
2013, sourcing produce from local farmers where
possible. The Buddles say it’s important to support
the local area through keeping business in the town,
employing junior staff and sponsoring local sports
teams.
For more information about the Cummins Meat
Store, see https://www.facebook.com/Cummins-Meat-
Store-1497963173762945/
The Cummins Meat Store supplied local students
Jordan, Chase, Piper, Billy and Eli with pork to cook a
Chinese Crispy Pork Belly.
028029
Tips
Serve with ordinary yellow mustard - or Hot English Mustard, but not Dijon.
Sometimes it is served with white sugar on the side too.
Add some fresh raw vegetables
030Chinese Crispy Pork Belly
Level Prep Cook Servings
Medium 20 m 90 m 8
Ingredients Directions
1 pork belly, skin on (800g to 1.2kg) Preheat oven to 180 ° C (all oven types).
1 ½ tbsp Chinese cooking wine Remove pork from fridge. Place onto a large sheet of
1 tsp Chinese five spice powder foil. Fold up sides of foil around the pork to enclose it
1 tsp white pepper snugly with a 1.5cm rim above the pork skin (to hold
½ tsp salt salt in).
1 tbsp white vinegar Transfer pork to baking tray.
200g rock salt Dab skin with paper towels, and brush skin with
vinegar.
PREPARE PORK BELLY Spread rock salt on the skin (the foil edges will stop it
Use an ice pick or sharp metal skewer, and from falling down the sides).
prick lots of holes in the skin. Avoid piercing Roast for 60 minutes.
into the fat as best you can, and ensure you do Remove pork from oven and transfer onto work
not pierce the flesh. surface.
Turn the pork belly upside down. Rub the flesh Switch grill on medium high, ensuring the tray will
(not skin) with Chinese cooking wine, be at least 25cm from the grill element.
dribbling it on gradually. Fold down foil and scrape all the salt off the top and
Sprinkle over five spice powder, salt and sides. Discard foil and return pork to the banking tray.
pepper. Rub all over flesh, including sides (not Place under grill for 20 - 25 minutes, rotating tray
on skin). once, until skin is golden, crispy and puffed.
Turn skin side up and place in a container. Dab To serve, cut pork on a cutting board. Slice into 1.5cm
skin dry with paper towels. thick pieces.
Refrigerate uncovered for 12 hours (max 24
hrs, min 3 hrs.)
031Acknowledgements
This publication was made possible thanks
to the following people and businesses:
Cummins Area School Year 10 Class, Rachel Fuller,
Cummins Meat Store, Five Loaves Bakery, Pristine
Oyster Farm, Cummins Milling, Korinya Farm Gate,
Just Got Laid, Coomunga Wines, Adriana Salas,
Cummins & District Enterprise Committee,
Katrina Phelps, Kirsty Fox,
and the Cummins & District Tourism Committee.You can also read
