Accompaniments
Lime and Cumin Rice
Ingredients 250g basmati rice 1 onion finely diced 1 green chilli sliced 2 garlic cloves 2 bay leaves 1 cinnamon stick 3 green cardamom pod lightly crushed 1 tbsp cumin seeds 1 lime zest and juice 1 sprig curry leaves 2 tbsp yellow split lentils soaked in hot water ½ bunch coriander chopped ½ tsp mustard seeds MethodHeat a little coconut oil in pan and add the onion, chilli, garlic, pinch of salt, cardamom, cinnamon, cumin, and bay leaves and cook slowly until the onion are soft. Add the rice and 350ml water and place a lid on the pot and cook on low for about 15 minutes until the rice is cooked. In a small pot heat a little coconut oil and add the curry leaves and mustard seeds. Add these to the rice with lime juice and the yellow lentils. Serve hot.
Learn more
Pineapple Yoghurt Relish
Ingredients ½ inch piece chopped ginger 50g grated coconut 1 tsp cumin seeds 1 tsp mustard seeds ½ pineapple diced Salt ½ tsp turmeric 1 green chilli 1 tbsp jaggery or palm sugar 200g yoghurt Fried curry leaves to garnish Method In a mortar and pestle grind the coconut, cumin, and mustard seeds. In a pan cook the pineapple, ginger, salt, turmeric, jaggery, and chilli for about 15minutes until soft. Fold in the coconut and allow to cool. Fold in the yoghurt and garnish with fried curry leaves, serve alongside your favourite curry.
Learn more
BBQ onions
Ingredients 30g melted butter 1/4 cup Dijon mustard 1/4 cup honey 10ml Worcestershire sauce 4 brown onions cut into rounds MethodHeat the BBQ and skewer the onion rounds. Drizzle with a little oil and place on the BBQ. Mix the butter, mustard, Worcestershire and honey and baste the onions turning frequently until soft and charred. Enjoy in a BBQ hotdog or hamburger.
Learn more
Cranberry Chutney
1 large jarIngredients 500g granny smith apples peeled and chopped into small chunks 1 onion diced 50g fresh root ginger 1 cinnamon stick 450g frozen defrosted cranberries 1 orange zest ( in strips) 1 tsp peppercorns 200g granulated sugar 125ml cider vinegar 500g cranberry MethodPlace all ingredients except the cranberries in a saucepan, then gently heat, stirring until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 40-50 mins until the apples and onions are tender, and the mixture has thickened. Add the cranberries, then cook for a further 10 mins until they soften. Spoon the hot chutney into sterilised jars and seal. Serve with turkey sausage rolls.
Learn more
Turkey Sausage Rolls
makes about 48 small rollsIngredients 1 turkey breast, chopped finely or minced 1 carrot grated 2 garlic cloves crushed 1 stick celery diced 1 leek finely sliced 1 onion diced Salt and pepper to taste 30-40g dried cranberries roughly chopped 2 tbsp chopped parsley 2 tbsp fresh thyme 1 egg beaten Poppy and sesame seeds to sprinkle 2 sheets good quality puff pastry cut in half MethodSauté the celery, leek, onion and garlic until soft. Combine all ingredients together except the pastry and egg. Lay out the pastry and pipe in the sausage mix and roll over the pastry and brush the edge with egg wash to seal. Cut into small pieces and arrange on a baking tray. Repeat with the remaining pastry/sausage mix. Brush with egg wash and sprinkle with sesame or poppy seeds. Place in a hot oven 190 and bake for about 15-20 minutes until golden. Serve with cranberry apple chutney (recipe online).
Learn more
Quinoa Cranberry Logs
Makes 36Ingredients 150g almond 150g cranberries 120g dates ½ tsp cinnamon ½ tsp ginger powder ½ tsp nutmeg 2 tbsp orange juice 1 orange zest 5g mixed spice 150g cooked quinoa drained 50g sunflower seeds 30g chia seeds 30ml coconut oil Pinch salt Crushed pistachios nut to roll MethodPulse the almonds, dates and cranberries in a blender. Add the remaining ingredients and shape into small logs. Roll in crushed pistachio nuts and serve.
Learn more
Pumpkin, Date, and Cranberry Bread
makes about 12 pots at 100gIngredients 450g plain flour 450g whole meal flour 15g yeast 15g salt 100g dates chopped softened with 100ml boiling water 600g pumpkin puree 100ml date molasses (you can use treacle or honey) 75g dried cranberries 100g walnuts roughly chopped 100g sunflower seeds 100g pumpkin seeds MethodToast the seeds and nuts and set aside. Combine all the dry ingredients and then combine the wet and dry and enough warm water to bind to a soft dough. Cover with plastic wrap and allow to double in size. Turn out onto a floured work surface and divide into equal portions. Roll into a ball and place into the muffin pots. Allow to prove and then bake at 190°C for about 15 minutes.
Learn more
Pissaladiere - French Onion Tart
Serves 4-6Ingredients • 1 tsp herbs des provence (or a combination of dried thyme, dried marjoram, dried oregano, dried rosemary) • 4 onions, finely sliced • 1 clove garlic, finely chopped • 1 tablespoon sour cream • salt and pepper, to taste • 1 pkt good quality puff pastry • small black olives, to garnish • 6 anchovies • olive oil MethodHeat a little olive oil in a pan, add the onion and garlic and cook on a low heat until the onions are very soft. Add the herbs and sour cream and season to taste. Allow to cool. Cut the puff pastry into equal size rectangles (about 12) and place on a lined baking tray. Top with the onion mix and smooth the top. Cut the anchovies in half or thirds lengthways, place on top & dot over a few olives. Bake in a hot oven for about 15 minutes until golden. Serve hot or cold with a nice Rosé!
Learn more
Steamed Dumplings
Makes around 60Ingredients 1 chicken breast, minced ½ onion, diced 10 water chestnuts, finely diced 2 cups shredded Chinese cabbage ½ bunch garlic chives, finely chopped 2 cloves garlic, crushed ½ inch piece ginger, finely chopped 1 punnet shitake mushrooms, finely sliced 1 chilli, sliced ¼ bunch coriander, chopped white pepper soy sauce, to taste 1 pkt gowgee wrappers MethodHeat a little oil in a wok, add the onion & fry gently for a few minutes. Add the cabbage & cook until softened. Set aside to cool. Combine the remaining ingredients together in a bowl, add the cooled cabbage and season with pepper salt and soy sauce. Heat a little oil in a pan & cook a small amount of the filling, season to taste if needed. Place a teaspoon of mix in the middle of a gowgee wrapper and seal with a dab of water. Place in a steamer basket and repeat until basket is full. Heat a wok with water, place the steamer on top and steam the dumplings for about 3 minutes. Serve hot with chilli oil, soy and black vinegar.
Learn more
Chilli Oil
Ingredients 15 fresh chillies, thinly sliced 2 teaspoons salt 2 heads of garlic, peeled 375ml rice bran oil 1 cup chillli flakes ½ teaspoon sugar 2 Tblpns soy sauce MethodSlice the fresh chillies and place into a mortar and pestle with 2 teaspoons salt. Grind and mix thoroughly with the pestle but not to a paste. In a blender chop the garlic. Heat 120ml of oil in a small saucepan over medium heat. Add the garlic and fry gently until the garlic turns golden add the salted chilies. Stir and let fry gently for another 5-10 minutes, add the remaining oil to the saucepan to heat through. Add chili flakes and sugar. Add soy sauce and season with salt if needed. Transfer to a clean jar and cool.
Learn more
Smashed Cucumber Pickle
Ingredients 2 long Cucumbers 10g sea salt 2 cloves garlic finely chopped ½ tsp Szechuan pepper toasted ¼ tsp Chilli flakes 30-40mls Soy sauce 10g honey 30-40mls rice vinegar Toasted sesame seeds to garnish (optional) MethodSmack the cucumbers with a mallet or pestle a couple of times. Slice in quarters lengthways and then slice on the diagonal in 1cm slices. Sprinkle with salt and allow to sit for about 10 minutes then drain. Combine the dressing ingredients together and add the cucumber. Place into a serving bowl and sprinkle with toasted sesame seeds.
Learn more
Grilled Asparagus Salad
Ingredients 40g Feta, crumbled 2 bunched asparagus, grilled 12 olives parsley, to garnish olive oil salt & pepper, to taste MethodLight oil asparagus & place on a hot grill and grill turning for a few minutes. Place grilled asparagus on a serving plate. Sprinkle over the olives and crumbled feta. Drizzle with olive oil season with salt and pepper and sprinkle with chopped parsley.
Learn more