New Recipes
Coriander Avocado Dressing
Ingredients ½ avocado 1 bunch coriander Juice of 3 limes 60-80ml Olive oil Salt and cumin to taste Honey or agave nectar to taste MethodBlend all ingredients together in a blender and season to taste.
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Mango & Black Bean Salsa
Ingredients 1 mango peeled and sliced ½ red onion, sliced 1 tin black beans, washed and drained 1 small cucumber, finely sliced 1 small red chilli, finely sliced ¼ bunch coriander, roughly chopped Lime juice to taste MethodToss all ingredients in a bowl and season with fresh lime juice, salt and pepper.
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Pineapple Salsa
Ingredients â…“ pineapple sliced and grilled, chopped 1 red chilli sliced 2 small zucchini sliced and grilled Lime juice to taste ¼ bunch coriander roughly chopped Salt and pepper to taste 1 spring onion, finely sliced Olive oil ½ red capsicum, finely chopped ½ tin corn kernals MethodToss all ingredients in a bowl and season with salt and pepper, a dash of olive oil and lime juice.
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Hot Cross Buns
(Makes 24)IngredientsFor the Bun 350ml milk, lightly warmed 30g fresh yeast or 14g dried yeast 650g bakers flour (strong flour) 20g mixed spice 270g currants 80g salted butter 80g raisins 100g sultanas 70g sugar 2 eggs 5g salt For the Crosses 230g flour 2g baking powder 40g butter 200-250ml water For the Glaze 125ml water 125g sugar 2g powdered gelatine MethodFor the GlazeBoil together to a syrup consistency. Set aside.For the CrossesCombine together to form a thick paste, & pipe onto buns just before baking. For the BunDissolve the yeast in warm milk. Sift together the dry ingredients & add the milk, egg & butter & mix together. Add the dried fruit, & knead to form a ball. Cover & allow to double in size. Roll into approx. 75g balls & place on a baking tray. Allow to almost double in size, & pipe crosses on them. Bake 220ºC for 10 mins then reduce the oven to 190ºC & bake 10-12mins. Brush with glaze while hot & enjoy hot or cold with butter & a cup of tea.
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Zucchini and Cucumber Yoghurt
Ingredients 1 small zucchini 1 small cucumber 1 tsp salt 1 lime zest and juice Chopped mint 250g yoghurt MethodGrate the cucumber and zucchini, season with salt and set aside for 10 minutes. Squeeze out the zucchini mix, and then combine all ingredients together. Serve as a dip with pita bread, or serve alongside garfish involtini, or roast lamb.
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Hummus and Minced Lamb
Ingredients For the Hommous 300g chickpeas - cooked, or 1 can 60g Tahini 40-50ml lemon juice 1 clove garlic Salt and pepper For the Lamb Garnish 300g minced lamb 20g olive oil 1 red chilli chopped 2 garlic cloves crushed 20g coriander root chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp sumac powder 1g kashmiri chilli powder 50g toasted pinenuts 50g soaked currents Salt and pepper Pomegranate seeds to garnish Mint and coriander leaves to garnish Pomegranate molasses to drizzle MethodFor the HummusBlend all ingredients together in a blender and set aside.For the Lamb GarnishIn a medium pan heat the oil and add the lamb mince and stir until cooked. Remove from the pan. Heat a little more oil and add garlic, coriander root and chilli, add the lamb back and season with salt and pepper. Add cumin, sumac, kashmiri chilli, and season to taste. On a serving platter, spread the hummus, then spoon over the lamb, add pinenuts, pomegranate seeds, currants, chopped coriander and mint, drizzle with olive oil and pomegranate molasses and serve with toasted pita bread or toasted turkish bread.
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Cucumber Relish
Ingredients 1 cucumber 1 shallot 1 long red chilli 2 tbsp ginger julienne 120ml white vinegar 90g sugar 120ml water Pinch of salt MethodBring the vinegar, sugar, water and salt to the boil to dissolve the sugar. Set aside to cool. Once cool add 1 small cucumber cut into quarters and finely sliced, 1 shallot finely sliced, 1 long red chilli finely sliced, and 2 tablespoons ginger julienne.
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African Spinach
(serves 4-6 as side dish)Ingredients 1 large onion, chopped 1 green capsicum, chopped 2 tablespoons peanut oil 500g fresh spinach, washed and trimmed 1 large tomato, chopped Salt and pepper to taste ¼ cup peanut butter MethodCook onion and green capsicum in peanut oil in a frypan for about 3-5 minutes, or until tender. Add spinach and tomato .Cover and cook on low heat for about 5 minutes, or until spinach is tender. Stir in all remaining ingredients and heat through. Serve with hot jollof rice.
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Jollof Rice (Fragrant African Rice)
(serves 8-10)Ingredients 2 cups long grain rice 60ml peanut oil ½ tbsp butter 2 tbsp fresh thyme 1 onion, sliced 1 stick celery, diced 1 green pepper, diced 3 garlic cloves crushed ½ inch piece ginger, peeled and grated 1 tbsp smoked paprika 2 tbsp cayenne pepper 3 tbsp tomato paste (1x50g sachet) 2 large tomatoes, chopped finely 1 carrot, diced 3 bay leaves 1 litre chicken or vegetable stock 1 cup of peas Salt to taste Coriander to garnish MethodHeat oil and butter in a large sauté pan, and saute onion, celery, green pepper, carrot garlic and ginger. Saute for about 3 minutes, add paprika, cayenne, bay and thyme. Add the tomato paste, tomatoes, bay leaf & thyme. Cook until tomatoes get slightly soft. Add the rice and saute for another minute. Add the stock and season with salt, cover with a lid and cook on low heat for about 30 minutes. Add the peas and if the rice is still firm, add a little more stock or water and cover and allow it to steam through. Garnish with coriander or parsley and serve.
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Green/Red Mojo Sauce & Olive Mayonnaise
IngredientsFor the Green Mojo Sauce 1 large green peppers 1/2 bunch fresh coriander or parsley 2 cloves of garlic, minced 1 green chilli 1 teaspoons sea salt 1 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon dried cumin 1 slice bread, torn into small pieces For the Red Mojo Sauce 1 large red peppers 2 cloves garlic, minced 1 small chillies, chopped 1 teaspoons sea salt 2 tablespoons vinegar 2 tablespoons oil 1 teaspoon dried cumin 1 slice bread, torn into smaller pieces For the Olive Mayonnaise 15-20 black olives, pitted 100ml olive oil 150ml vegetable oil 1 egg 1 lime, juiced Salt to taste Worcestershire sauce to taste MethodFor the Mojo SaucesTo make the green or red mojo sauce, place all the ingredients into a blender and blend until you've got a thick sauce. Taste it and add more herbs or spices to your liking. Store in the fridge.For the Olive MayonnaiseCombine the egg and lime juice in a small blender, and then with the motor running, drizzle in as much oil as you need until you have a mayonnaise. Add the olives and blend until smooth, season to taste with Worcestershire sauce and salt.
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Quinoa Salad
Ingredients 200g tricolour quinoa cooked, rinsed and drained 150g fetta, lightly crumbled 100g sprouted mung beans 1 punnet cherry tomatoes, sliced roughly 1 can black beans, rinsed and drained 1 small cumber, cut into cubes 1 cob of corn, cooked and kernels sliced off 2 spring onions sliced ½ bunch parsley chopped ½ bunch coriander chopped 1 red chilli chopped ½ red capsicum diced 1 tsp cumin seeds roasted and ground Salt and pepper to taste Juice 1-2 limes 2 tbsp Olive oil MethodCombine all ingredients together and season to taste with olive oil, salt, pepper and lime juice, and toss carefully.
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Pumpkin Dip with Roasted Cauliflower
(makes 1 large platter)Ingredients For the Pumpkin 1 butternut pumpkin, peeled & cut into chunks 2 tsp cumin 2 tsp coriander, ground Olive oil 1-2 lemon juice 2 cloves garlic, crushed 3 tbsp tahini 100g natural yoghurt For the Cauliflower 1 head cauliflower, cut into small florets 2 tsp cumin seeds lightly crushed 2 tsp coriander seeds lightly crushed 1 chilli finely sliced ½ lemon juiced Pomegranate seeds to garnish Coriander leaf to garnish 10g roasted pepito & sunflower seeds to garnish MethodFor the PumpkinToss the pumpkin in a bowl with a little olive oil and the spices. Season with salt and pepper. Place on a lined oven tray and roast in the oven until tender. Place the roasted pumpkin in a food processor with garlic and puree. Add lemon juice tahini and yoghurt.For the CaulifowerCombine all ingredients together and season with salt and pepper. Place on a lined baking tray and roast in a hot oven until tender and slightly browned. On a serving plate spoon on the pumpkin dip and top with roasted cauliflower. Top with toasted sunflower and peptito seeds, pomegranate seeds and fresh coriander. Drizzle with olive oil and serve with toasted Turkish bread.
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