30ml vegetable oil 1 small onion, chopped 4 cloves of garlic, minced 10ml ginger powder 15ml garam masala 10ml curry powder 10ml ground cumin 5ml ground coriander 5ml smoked paprika 2,5ml turmeric 5ml salt 15ml sugar 250ml vegetable stock 1 x 400g can coconut milk 2 x 400g cans chopped tomato 3-4 handfuls of baby spinach 2 x cans Banana Blossoms
Place a saucepan on medium-high heat and add the vegetable oil and onion. Stir-fry until the onion is soft, add the garlic and cook for another minute. Add the ginger, garam masala, curry powder, cumin, coriander, paprika, turmeric, salt and sugar and stir-fry for a minute or so. Now add the stock and the coconut milk and stir together. Add the chopped tomato and turn the heat down slightly. Allow the curry sauce to simmer for 5 minutes or so – you want it to become slightly thicker. Add the banana blossoms and baby spinach and stir. Simmer lightly for 10 minutes. Serve on a fragrant rice.
This recipe will serve 2-3 people. Double up on the sauce if you are serving more.
2-3 chicken breasts 15ml sunflower oil 10ml garlic salt 5ml origanum 5ml smoked paprika 30 ml butter
2 x 200g packets of fresh Pad Thai noodles
For the sauce: 15ml peanut butter 25ml miso paste 15ml sesame oil 7,5ml chilli sauce 10ml soy sauce 7,5ml honey 7,5ml lemon juice 2 cloves garlic, minced 60ml chopped chives
Drizzle the sunflower oil over the chicken breast and rub all over. Mix the garlic salt, origanum and paprika in a small bowl, sprinkle it over the chicken and rub it over the breasts. Place a pan on medium-high heat and wait for it to heat up. Add the butter to the pan and wait for it to melt. Now add the chicken and partially cover the pan with a lid. Cook for 4 minutes. Flip the chicken and cook for another 3 minutes, once again with the lid partially on the pan. Remove the chicken from the pan and keep warm.
Add all the ingredients for the sauce to a small bowl and mix together. Cook the noodles according to the instructions on the packet. Add the noodles to the sauce ingredients and mix through to coat all the noodles. Spoon into serving bowls, slice the chicken and place on the noodles. Serve immediately.
Also called Scallion Flatbread or Green Onion Flatbread, these tiny breads are flaky with a crispy outside and wonderfully soft inside. Easy and very straightforward to make!
250g flour 160g HOT water sunflower oil
30ml sunflower oil 30ml flour 2,5ml salt 40g green onion/scallion, chopped
Add the flour to a mixing bowl and pour in the hot water. Stir with a spatula/spoon until no more flour can be seen. Combine the mixture into a rough-looking dough with your hands. Cover the dough with plastic wrap and set aside for 15 minutes. Uncover and knead by hand until it becomes smooth. Rub a thin layer of oil over the dough as well as on the work surface. Roll the dough into a rectangle of about 43cm x 33cm. Add the 30 ml sunflower oil, flour and salt tot a small mixing bowl and mix together. Brush the mixture over the rolled dough and sprinkle the green onion over. Roll the dough, from the short side, into a log that is not too tight. Cut into 4 equal pieces. Stand a piece on its cut side, press it down with your hand to flatten slightly and then roll out into a 13cm diameter circle. Repeat with the remaining 3 pieces of dough. Place a frying pan over medium heat and pour a small amount of oil into it. Wait for the pan to heat up and place the breads in the pan if you can fit all of them. You may also cook 2 breads at a time if space is a problem. Place a lid on the pan and cook the flatbread for 3 minutes. Flip them over and cook for another 2 minutes until done. Serve while warm.
1 head of cauliflower (about 650-700g), cut into florets 125ml bread flour 190ml water 310ml panko breadcrumbs
Sauce: Slurry: 30ml cornstarch and 30ml water 45ml soy sauce 15ml lemon juice 60ml honey 15ml sesame oil 2,5ml ground ginger 250ml water
3 stalks of green onion, sliced a handful of sesame seeds
Preheat your oven to 220℃ and line a baking sheet with baking paper. Cut the cauliflower head in half. Break it into medium sized florets and cut off the stems. Set aside. Add the bread flour and 190ml water to a mixing bowl and whisk together until smooth. Add the breadcrumbs to another bowl. Now, dip a floret into the flour and water mixture, roll/coat it with the breadcrumbs and place it on the prepared baking sheet. Continue until all the florets are coated in breadcrumbs. Space the florets on the lined baking sheet and bake in the oven for 20-25 minutes. They should be golden and dry.
For the sauce: Prepare a slurry by whisking the cornstarch and water together. Keep aside. Add the soy, lemon juice, honey, sesame oil, ginger and water to a small saucepan and whisk together. Pour in the slurry while whisking continuously. Place the saucepan on medium-low heat and simmer for about 10 minutes, stirring every now and then. Pour the sauce over the baked florets and gently mix through to cover all the cauliflower in the sauce. Serve with a scattering of green onions and sesame seeds.