New Recipes
Cold Rolls
Ingredients Rice vermicelli noodles (blanched and refreshed) ½ green mango (optional) in ribbons 1 carrot cut into ribbons 1 Lebanese cucumber cut into 5-6cm lengths and cut into small stripes Hand full of bean spouts ½ bunch rau ram ½ bunch coriander leaves ½ bunch mint Pandan chicken Pork balls Sugar cane prawns Rice paper wrappers Lettuce leaves MethodBoil water and then quickly dip the rice paper sheet into the boiling water taking care not to burn yourself. Place onto your plate/work surface and proceed to layer a small amount of ingredients on the bottom third of the wrapper. Roll over the edge then fold in the sides and continue to roll to a cigar shape. Serve with nuoc cham dipping sauce.
Learn more
Grilled Chicken Satays
IngredientsFor the Spice Mix 25g chilli 60g garlic 120g shallots 25g galangal 25g ginger 60g turmeric 40g cashew nuts 25g palm sugar 60g coconut oil 125ml water 2 lemon grass stalks Salt For the Chicken 500g chicken breast cut into strips 1 chilli finely chopped 2 tbsp palm sugar 125g spice paste Salt For Peanut Sauce 6 lime leaves 20g ginger 20g garlic 20g lemongrass ½ cinnamon stick 5g ground coriander 25g chilli paste 25g ketchup manis 100ml lemon juice Salt 250g roasted peanuts, coarsely ground 800ml coconut milk 10g sugar Lime juice 1 onion 5g cumin MethodFor the Spice MixBlend all ingredients together (except the water) in a food processor or pound in a mortar & pestle. In a saucepan combine the paste with the water & cook together for about 1 hour until the water has cooked out, & the paste becomes golden. Allow to cool before use.For the ChickenCombine ingredients together, skewer & marinate for several hours or overnight. Grill chicken over hot coals basting frequently & cook until chicken is golden. (Basting mix: combine 60g spice mix & 60g coconut oil)For Peanut SauceBlend the ginger, garlic & onion together & cook in a pot with the remaining ingredients until it thickens & the oil comes to the top. Serve hot or cold.
Learn more
Turkey Pasties
Ingredients 1 medium brown onion finely chopped 1 carrot peeled cut into small dice 1 large potato cut into small dice 1 small swede cut into small dice Sea salt & black pepper Left over roast turkey diced (about 350g) Good quality puff pastry Eggwash to brush MethodSauté the onion in a little olive oil until soft. Heat oven to 190°C Blanch the chopped vegetables in salted water until just tender but not soft. Drain. Combine all ingredients together & season generously with pepper. Roll out the puff pastry & cut to size (into rounds) or cut into two large rectangles & make long pasties. Brush the edge with egg wash & seal. Brush with egg wash & sprinkle with sea salt. Bake in a hot oven until golden brown. Serve with tomato cranberry sauce. Alternatively if you have left over roast vegetables, dice & fold through chopped turkey. A simple delicious way to savour tasty leftovers. These also freeze well uncooked, just defrost & bake, or freeze left over mix until you are ready to use.
Learn more
Cured Salmon (Gravalax)
Ingredients 1 side salmon, pin boned 600g salt 600g castor sugar 1 bunch dill chopped 20g fennel seeds lightly crushed 2 heaped tbsp pink peppercorns lightly crushed 2 lemons zested 1 orange zested 4 star anise MethodCombine all ingredients in a bowl except the salmon. On a flat tray with a lip, sprinkle a couple of handfuls of mix on to the tray. Place the salmon skin side down, and heap the remaining mixture on top to completely cover the salmon. Cover and place in the fridge overnight. The next day it will start to become liquidy, so scape off the mixture and cover on both sides again for another day. On the next day, scape off the mixture and wash well. Slice finely and serve with potato pancakes, or as you would for smoked salmon, on a pizza, in a salad…
Learn more
Moroccan Lamb Meatball Soup
(serves 8-10) Ingredients For the Lamb 1 tsp ground coriander 1 tsp ground cumin 1 tsp ras el hanout ½ tsp ground cinnamon 1 tsp chili powder Salt and pepper to taste 3 tbsp tomato paste 750g lamb mince 2 cloves garlic, crushed 1 tsp paprika ½ brown onion, grated ½ small bunch parsley chopped ¼ bunch mint chopped Salt and pepper 1 egg For the Soup 200g pearl cous cous, boiled, rinsed and set aside 1 onion finely diced 1 tsp fresh grated ginger 2 carrots diced 2 zucchini diced 4 cloves garlic, crushed 4 cups chicken or vegetable stock 2 cups water ½ can crushed tomatoes 2 tsp cumin powder 1 tsp coriander powder 2 sticks cinnamon Good pinch saffron Lemon juice to taste 1 red chilli, left whole 2 tablespoon preserved lemon finely sliced Toasted flaked almonds to garnish Fresh mint, parsley, and coriander to garnish Method For the Lamb Combine all ingredients together and mix well. Season well with salt and pepper. Roll into balls and fry in a frypan with a little heated oil until browned. Set aside. For the Soup In a large saucepan or cast iron pot, heat a little olive oil, add the onion, garlic, ginger and carrot, and saute for about 1 minute. Add the ground cumin, coriander ¸cinnamon, chilli saffron and salt. Add the stock, water and tomato, and bring to the boil. Reduce the heat to low and add in the meatballs and simmer for 15-20 minutes. Add the cous cous, and zucchini, lemon juice to taste and adjust seasoning if needed, simmer for a few minutes. Spoon into serving bowls, and garnish with chopped herbs, toasted almonds and preserved lemon slices. Serve with toasted Turkish bread.
Learn more
Papa Rellena
(makes 28-30)Ingredients 4 potatoes Milk 1 egg Flour to coat 50g raisins Oil for frying Juice of 1 lime 1 tomato, diced Dry breadcrumbs to coat 6 tbsp oil 500g minced beef 1 onion, chopped 1 garlic clove, minced 1 tsp paprika 2 tsp cumin powder 1 tbsp Worcestershire sauce (or to taste) 1 large red capsicum, finely diced or chop in blender 1 large green capsicum, finely diced or chop in blender 1 chilli, finely sliced 1 tsp dried oregano 1 tsp parsley, chopped 2 tsp coriander, chopped Pepper & salt to taste Flour & dry bread crumbs to coat MethodPeel the potatoes & cut into cubes & place them in a saucepan with salted water. Bring to the boil. Cook until tender. Drain & place the potatoes through a ricer or a potato masher & add 1 tablespoon milk. Set aside & allow to cool. Add 2 or 3 tablespoons of oil in a large frypan. Sauté the onion & garlic until softened, add the beef, cook for a few minutes then add the chilli & red & green capsicum. Add the tomato, cumin, oregano, paprika & cook for 5 minutes. Add the worcestershire sauce, parsley & raisins. Season with salt & pepper, & add the lime juice & chopped coriander. Allow to cool. Take a spoon of the potato mixture & place it in the palm of your hand. Flatten it out & place 1 teaspoon of filling in the centre. Fold it over & close by pressing the ends together. Flour the balls, roll in beaten egg & roll into dry breadcrumbs. Repeat until all the potato is used (you should have some remaining mince mix left over). Heat oil in a medium size pan & fry the balls until golden. Serve with red & green mojo sauce & olive mayonnaise. Recipes online.
Learn more
Fried Green Tomatoes
Ingredients Polenta to coat 1 tsp dried oregano Salt Pepper ½ tsp chilli powder/paprika 4 green tomatoes 2 tbsp fresh thyme, chopped 1 egg Flour to coat For the Tomato Dressing 2 fresh tomatoes, grated 1 garlic clove, crushed 1 chilli, finely chopped Salt and pepper to taste 20ml red wine vinegar 20ml olive oil MethodSlice fresh tomatoes into 5mm slices, and place on a tray and lightly season with salt, pepper and oregano. Sprinkle with a little chilli powder. Combine polenta and thyme in a bowl. Roll each slice of tomato into seasoned flour, egg then polenta. Heat a shallow pan with a little olive oil and cook on both sides until golden. Serve with tomato dressing.For the Tomato Dressing.Combine all ingredients together in bowl and season to taste.
Learn more
Zucchini Fritters
(makes 20-24)Ingredients 2 zucchinis, grated 2 spring onions, sliced 150g peas 40g besan flour 2 eggs 1 tsp baking powder 150g haloumi, grated 2 tbsp mint, chopped 2 tbsp chives, chopped 1 chilli, chopped 3 tbsp parsley, chopped MethodCombine all ingredients in a bowl and season with salt and pepper. Heat a pan with a little oil and drop in spoonfuls of mix, and flatten. Cook on both sides until golden. Serve with sour cream or cucumber tzatziki, or use in a veggie burger.
Learn more
Roasted Mushrooms
Ingredients 4 large swiss brown mushrooms 12 sprigs of fresh thyme chopped 1 garlic clove crushed 2 handfuls baby spinach 60-80g tallegio cheese or other soft cheese or wash rind cheese ½ lemon juice Olive oil MethodCombine the garlic, lemon juice and thyme together. Place the mushrooms on a lined baking tray and drizzle with garlic mix. Drizzle with olive oil and season with salt and pepper. Roast for about 10 minutes in the oven until tender. In a frypan heat a little olive oil and wilt the spinach. Pile onto the mushrooms and place a slice of tallegio over the top and place in the oven for a few minutes to melt.
Learn more
Pakoras
Ingredients ¼ large cauliflower cut into small florets 200g chickpea flour 3 spring onions sliced ½ bunch coriander chopped 2 tsp fresh ginger chopped 1 large tomato cut into small dice 1 tsp turmeric 1 tsp chilli powder 1 red chilli chopped ½ cup peas 1 tsp coriander seeds lightly crushed ½ lemon juice Oil to fry Salt and pepper to taste (sliced beans, cabbage julienne carrot all optional) MethodIn a large bowl combine all the ingredients together and add just a little water to form a batter that holds together. Heat oil in pan and add spoonfuls of mix to create a fritter. Cook on both sides until golden. Drain on paper towel and serve hot with coconut chutney or raita and a squeeze of lemon juice.
Learn more
Stuffed Potatoes
Ingredients 6 medium potatoes 1 can lentils, rinsed 1 tsp turmeric 1 tsp cumin seeds 1 tsp ginger 2 garlic cloves 1 onion diced 2 chillies 1 sprig curry leaves 1 lemon juice ½ bunch Coriander, chopped A few cashew nuts to garnish Pomegranate seeds to garnish Salt and pepper to taste MethodRoast the potatoes in a hot oven until cooked and then cut in half and remove most of the flesh, leaving a border as a shell. Chop the scooped out potato and reserve. Heat a little oil in a pan and add the cumin seeds and curry leaves. Add the onions, garlic and ginger and chilli and cook until soft. Add the turmeric and the lentils and chopped potato and season to taste. Add the lemon juice. Spoon into the baked potato halves and bake in the oven until the top is golden. Garnish with pomegranate seeds, cashew nuts. Serve with raita.
Learn more
Cardamom Skewers
(makes 10-12)Ingredients 250g chicken breast cut into small chunks 30g natural yoghurt 5g grated ginger 1 garlic clove crushed 2 green chillies chopped 5 stalks coriander leaves chopped Salt and pepper to taste 1 tsp ground cardamom ½ tsp chilli powder 1 tsp ground cumin 1 tsp turmeric powder ½ lemon juice MethodCombine all ingredients together in a bowl and allow to marinate for at least ½ hour. Thread onto a skewers and grill. Serve with a wedge of lemon, raita and parathas.
Learn more