Appetisers
Coconut Lentils (coconut dhal)
Ingredients 250g red split lentils 2 cloves garlic bruised 1 tsp turmeric 1 inch piece ginger sliced 150ml coconut milk 300ml water 1 cinnamon stick 2 dried chillies 1 tsp mustard seeds 1 tsp cumin seeds Lemon or lime juice to taste Garam masala to sprinkle Curry leaves fried to garnish Dried chilli to garnish Coriander leaves to garnish Method Place the lentils in a medium pot and gently rinse 3-4 times or until the water runs clear. Drain and add the garlic, ginger, dried chilies, turmeric, coconut milk, and water. Stir and bring to the simmer for about 20 minutes or until most of the liquid is absorbed. Turn off the heat and let sit for about 5 minutes to continue to absorb. In a small pan heat a little coconut oil and add the mustard seeds and cumin seeds and fry until the seeds pop and add to the lentils season with salt and lemon juice. Spoon into a serving bowl and garnish with fried curry leaves, fried chilli and fresh coriander.
Learn more
Indian Cauliflower Dip with Cauliflower Fritters
Ingredients For the Fritters ¼ cauliflower cut into florets 50g besan flour 5g curry powder 3g onion powder 100ml water Salt to taste Pinch cumin seeds Oil to fry For the Dip ¼ cauliflower cut into chunks 1 tsp grated ginger 2 garlic cloves ½ tsp chilli powder 2 tbsp curry powder Lemon juice to taste 1 can chickpeas washed and drained Pomegranate seeds to garnish Coriander leaves to garnish Method For the Fritters Combine all ingredients together except the florets. Heat oil in pan and once hot dip the cauliflower into the batter and fry until golden. Drain on paper towel and sprinkle with salt. For the Dip Season the cauliflower with garlic, ginger, chilli, curry powder and salt and place in a hot pan and fry until tender. Add the chickpeas and place in a blender and blend with the lemon juice and a little water until smooth. Spoon onto a flat serving plate and top with a drizzle of garlic yoghurt and top with the cauliflower fritters. Garnish with a few pomegranate seeds, curry leaves and chopped coriander. Serve with grilled naan or roti.
Learn more
Vegetable San Choy Bao
Ingredients 1 small tin water chestnuts, finely diced 1 handful bean sprouts 1 punnet fresh baby corn, sliced 1 carrot, finely diced 2 stalks celery, diced 6 shitake mushrooms, sliced ½ brown onion, diced 1 inch piece ginger, finely diced 2 garlic cloves, chopped ¼ bunch coriander, roughly chopped 1 small red capsicum, diced 2 chillies, finely sliced 2 spring onion, finely sliced A few florets broccoli, cut into small pieces A few florets cauliflower, cut into small pieces 12-15 long beans, diced soy sauce white pepper lettuce cups MethodHeat a little vegetable or peanut oil in a large wok and when hot add the garlic, ginger and chilli and toss, add the onion and celery and toss for a minute or 2. Add the carrot, red capsicum and baby corn and toss. Add the beans broccoli mushrooms and cauliflower and toss and cook for a minute or two. You want the vegetables to be tender but still have a little crunch. Add the water chestnuts and bean sprouts, and season with white pepper soy sauce and a pinch of salt.If you like a stronger flavour you can add sweet soy or oyster sauce to taste. Add spring onions and coriander and serve hot with lettuce cups. You can also make this with tofu or minced chicken or pork.
Learn more
Beef Skewers with peanuts
Serves 4-6Ingredients ½ cup peanuts, roasted 300g sirloin steak cut into strips ½ tsp salt ½ tsp cracked peppercorns 1 tsp Paprika ½ tsp cayenne pepper 1 tsp onion powder 1 tsp grated ginger 1 clove garlic, crushed 1 lime, juiced ¼ tsp ground allspice ½ tsp caster sugar 1 tbpn peanut oil 1 tomato, sliced 1 small cucumber, sliced red onion, cut into rounds MethodCombine all the dry ingredients together and combine with the beef strips. Marinate for about ½ hour. Thread onto skewers and place on a lined tray and cook in a hot oven for about 10 minutes. Serve on a layer of cucumber, tomato and serve with extra peanuts or peanut dukka red onion and fresh lime.
Learn more
Lemongrass Chicken
Serves 4Ingredients 500g chicken thigh fillets cut into large chunks 60ml fresh lime juice 80- 100g honey 1 stalk lemongrass minced 2 cloves garlic crushed 20ml soy sauce ½ inch piece ginger grated 20ml sesame oil Salt and pepper to taste 3 spring onions MethodCombine all marinade ingredients together and season to taste. Add the chicken and marinate for 1 hour. Thread onto skewers with spring onion and grill on a hot plate. Reserve any marinade and reduce in a small frypan and spoon over the chicken. Serve on lettuce cups with steamed rice, garnish with spring onion and bibimbap sauce.
Learn more
Filo Cigars
Ingredients ½ bunch parsley, chopped ½ bunch mint, chopped 200g feta 1 egg 1 bunch spinach, blanched and chopped 5g sumac 20g tomato paste 5g paprika filo pastry sesame seeds, to sprinkle MethodCombine herbs, feta, egg, spinach and tomato paste together in a bowl and season with salt and pepper. Lay out a sheet of filo and add spoonful of mix. Brush the end with oil and roll like a cigar. Brush the top with olive oil & sprinkle with sesame seeds and bake at 180°C for 15 minutes until golden.
Learn more