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Large Box Recipes 21/05/2020

Ginger Tea

Ginger is said to warm the body in winter – that being said, make yourself at home old friend.

  • Peel some ginger using a scraping motion with the back of a spoon (nifty kitchen trick). Then, wash your ginger and slice it into thin pieces.
  • Place the sliced ginger in a small pot with a generous drizzle of honey or maple syrup (about 2 tablespoons for every 15g ginger) and the juice of 1 lime. Pour 1.5L of water over your ginger.
  • Bring the ginger and water to the boil, mixing well and dissolving the honey/maple syrup. Reduce the heat to medium and simmer for 30 minutes. Then, turn the heat off and allow your ginger infusion to cool down to room temperature (keep the lid on) – take a whiff of that ginger-y goodness.
  • Strain and serve, or keep in a clean glass bottle in the fridge for a week (to develop all the flavour).
  • To serve, drink as is (warm or cold), or flavour as you wish – with extra lime, honey, orange slices, or you can even add it to another infused tea (Green or rooibos) to add an extra ginger zing.

NUTRITIONAL BENEFIT:

Ginger has super powers! It strengthens the immune system, inhibits inflammation, eases digestive problems and nausea, and alleviates symptoms of colds and flu. 

 

Freshly-Squeezed Citrus Smoothie

  • Peel some clementines and oranges, divide them into segments and remove as much pith as possible.
  • Add some yogurt to the blender, followed by your clementines, orange, some ice and a tiny dash of salt – some mango would also be a great addition. 
  • Blend well, until the clementines and orange have turned into juice and there are no chunks of ice left.
  • Sip, and start your day with a fresh burst of Vitamin C.

NUTRITIONAL BENEFIT:

Add ground turmeric for immunity-boosting properties or a drizzle of honey for extra sweetness.

 

Poached Pear Parfaits

Killer morning combo: granola and yogurt – but jazzed up with some perfectly poached pears, spices and citrus zest.

  • Peel some pears, keeping the stalks on. Slice just enough off the bottom to remove the fibres, and slice in half lengthways. Remove the seeds.
  • Zest and juice a lemon and an orange (if you have, either will do the trick). For this recipe you will need spices – think: cloves, cinnamon and star anise.
  • Pop the pears into a pot together with a pinch of each spice (to taste) – a few cloves, the lemon and orange juice/zest, and some sugar or honey to sweeten things up. Add enough water to the pot to cover the pears.
  • Pop the lid on, and slowly simmer until you can easily cut through them with a knife, about 20-30 minutes – let that spicy aroma fill your kitchen.
  • Remove the pears from the pot and set aside. Strain the syrup to get rid of any bits, and return to the pot. Reduce until it becomes sticky.
  • Chuck some granola and yoghurt into a bowl and top with the poached pears and sticky syrup – delish!

NUTRITIONAL BENEFIT:

Pears are rich in essential antioxidants and dietary fibre – plus, they are high in Vitamin C!

 

Breakfast Burger Toastie

Because burgers are acceptable for breaky – beef mince patty, a fried egg, all the cheese, and mushrooms on sourdough. Yum!

  • Roughly slice some mushrooms, grate some cheese and slice up some sourdough.
  • Fry your mushrooms until golden and crispy.
  • Place the mince in a bowl and add lots of finely chopped fresh herbs, spring onion, grated garlic and some finely chopped chilli for some added warmth. Mix until well combined and shape into pretty little patties.
  • Place a pan over medium heat with some oil. Fry the patties on both sides until golden and cooked to your liking.
  • Remove from the pan and let them rest for 2-4 minutes.
  • Pop your slices of sourdough into the toaster until warmed and golden – or toast ‘em in the pan if you’re feeling gourmet.
  • Fry an egg in the pan to your preference – we recommend sunny side up, to start your day on a bright note .
  • Put some butter or mayo on your sourdough slices. Add your cheese, mushrooms, beef patty and fried egg and put the other slice of toast on top. Take a bite!

 

DIY Peanut Butter and Pear on Toast

Make your own peanut butter for a healthy, tasty treat – and a new culinary skill that you can use over and over again.

  • Preheat the oven to 180°C. Place your raw peanuts in a single layer onto a baking tray. Bake for 15-20 minutes, shifting halfway.
  • Place the dry roasted peanuts in a food processor, and blend for 5-10 minutes.
  • During this time, you’ll see the peanuts go in stages: from crumbs, to a dry ball, to a smooth and creamy “liquid” peanut butter – the evolution of greatness. Stir in some sugar or honey to sweeten things up, and add a bit of salt to taste. Store your homemade PB in the fridge.
  • Slice some bread and pop it in the toaster. Thinly slice up some pear.
  • Spread your peanut butter onto your freshly toasted bread and top with your pear slices. Garnish with a drizzle of honey or maple syrup – tuck in!

NUTRITIONAL BENEFIT:

Peanuts are a great source of healthy fats, fibre and protein. 

 

CLASSY CABBAGE

A Tribute to the Classy Cabbage: you’re packed with Vitamin C and full to the brim with Vitamin K. You boost my digestion, help to stabilise my blood pressure, keep an eye on my cholesterol levels, reduce inflammation – and all without me even knowing. You’re a true friend, a confidant, and one damn delicious leafy green.

Your cabbage may be voluminous, but do not be alarmed – we’ll weave you through a lush tapestry of ways to enjoy her, peel back her layers, and savour her in all her glory.

You can make your own delicious kimchi (see the recipe from Sepial’s Kitchen below) – this will be a first for most of you, it’s a first for us, and we are so excited for you to give it a go. We have included some recipes using Kimchi for you to see how you could use it once it is ready. It is a 3 week process, so use these recipes to build some inspiration. 

Then, with your remaining cabbage frills, there is still so much room to play and create greatness in the kitchen – for this, we’ve provided some simple-yet-effective suggestions. Go get ‘em!


Sepial’s Kitchen Kimchi

The Masters of Asian-Inspired cooking show us how it’s done. Make your own kimchi in these simple steps – and say hello to a happy and healthy gut.

  • Chop up 1kg cabbage into bite size pieces, and rinse well. Hot Tip: smaller cabbage pieces are quicker to brine.
  • Mix 3L of water and 330g of sea salt in a big bowl/container. Put your chopped cabbage in and leave it to soak until the thick part of cabbage is soft. This takes 1-2 days – depending on the weather and the cabbage (Asian cabbages take only 3-6 hours).
  • Blend together 5-10 cloves of garlic, ½-1 thumb of ginger, 1 onion, 3-5 spring onions, and 1 apple or pear, until a paste forms. Mix it with your Sepial’s Kimchi starter that came in your box.
  • When your cabbage is soft, remove it from the salt water. Reserve some salt water, just in case your Kimchi is not salty enough. Mix your soft, soaked cabbage through your starter, and season further to taste.
  • Place the Kimchi in a clean glass or food grade plastic container, and leave at room temperature overnight. Seeing as though it’s winter, it may be best to leave your Kimchi to brew for 2 days. Make sure there is some space in the container, as the Kimchi will expand as it ferments (science).
  • Taste it and season more with salt or sugar, only if necessary.
  • Keep your Kimchi in the refrigerator until it goes slightly sour. We recommend keeping it for about 3 weeks before serving. Yum yum!

CHEF'S TIP:

If you have any trouble, please let us know by emailing info@sepialskitchen.com

 

Kimchi Fried Rice

Homestyle fried rice loaded with mushrooms, kimchi, ginger and spring onion – you'll have the whole table asking for seconds.

  • Cook some fluffy rice.
  • Roughly chop up some mushrooms. Peel and grate some ginger (or finely chop, up to you). Thinly slice some spring onion, reserve the greens for garnish.
  • Place a nonstick pan on a medium-high heat. When hot, fry the mushrooms for 5-7 minutes until golden brown. Remove from the heat, season and set aside.
  • When the rice is ready, return the pan over a medium-high heat with a drizzle of oil. Fry the ginger, spring onion whites, and some kimchi for 30-60 seconds.
  • Add your rice, and some spicy soy dressing. Stir to combine and warm through.
  • Dish up your delicious kimchi fried rice and top with some golden mushrooms. Don't forget to garnish with spring onion greens – and tuck in.

CHEF'S TIP:

Top with a fried egg for extra yumminess.

 

Kimchi Pancakes

This one’s for the savoury pancake lovers – crispy, tangy, spicy, and best served piping hot.

  • Coarsely chop up ½ a cup of kimchi. Combine 60ml cup of kimchi liquid (use some kimchi juice and water), 30ml cup of all-purpose flour (gluten-free flour is always welcome), 30ml cup of rice flour (or more all-purpose flour) and salt. Let the mixture sit for 10 minutes. Fold in the chopped kimchi and some sliced spring onion.
  • Get a pan on a high heat with some oi (make it hot)l. When sizzling hot, add a dollop of your pancake mixture, smooth it out and fry for 2 minutes each side, until golden and crispy.
  • Serve with some soy sauce or your favourite dipping sauce. Oh my drool.

NUTRITIONAL BENEFIT:

Kimchi is an excellent source of natural probiotics. The cabbage in kimchi is a prebiotic, which is the food that the probiotics eat. You can't have healthy probiotics without prebiotics – both are essential for gut health. 

 

Cabbage & Carrot Slaw 

Serve as a side, chuck onto a chicken sarmie, or even enjoy as is – this quick, simple slaw is the perfect staple to use when you need some acidity to balance a savory dish.

  • Finely slice up some cabbage and radish. Grate up some carrots. Place into a bowl with some honey and vinegar, toss to coat, and set aside to pickle for 20 minutes (this is where we make the flavour).
  • Add some mayo or yogurt for a creamy touch. Squeeze in some lime juice. Throw in some chilli, raisins, even some mustard – whatever tickles your fancy.
  • Toss to coat and season well (to taste).
  • Garnish with some chopped coriander, and slap it on your lunchtime sarmie.

CHEF'S TIP:

For some added crunch, toast up some nuts or seeds, and sprinkle over.

 

Golden Cabbage

This one is super simple, but sometimes simplicity is best – plus, no leftover cabbage should ever go to waste. 

  • Roughly slice up some leftover cabbage. Place a nonstick pan over medium heat with some oil or butter. Add the cabbage and cook for a few minutes until getting some good colour.
  • Then, add a splash of water, some grated garlic, chopped herbs – and pop on the lid. Allow it to steam until soft and all the water has cooked away.
  • Season well with salt and pepper, and garnish with some chopped up toasted peanuts and pea shoots. Voila!

CHEF'S TIP:

Add this to some fried rice, noodles, or enjoy as a simple side. 

 

Beef Mince Larb in Cabbage Cups with Pickled Mango 

Asian-spiced beef mince served in cabbage cups with pickled mango, spring onion and coriander – fun to make, even more fun to eat. Oh, and carb-free. 

  • Chop up some mango into small cubes and place into a bowl. Pour over some rice wine/white wine vinegar to cover your mango, and set aside.
  • Cut off the cabbage base and separate the leaves into cute little cabbage cups.
  • In a pan with a drizzle of oil, fry some grated ginger and chopped chilli. Add the beef mince and brown. Add some spicy soy dressing and cook for another 1-2 minutes.
  • Spoon your Asian beef mince into the cabbage cups and top with some pickled mango, chopped spring onion and fresh coriander leaves.

CHEF'S TIP:

Larb is a type of Lao meat salad that is regarded as the "unofficial" national dish of Laos – it’s also eaten in Thailand. Larb mostly consists of spiced ground meat which is often served inside a lettuce or cabbage cup. 

 

YOUR ASIAN KITCHEN GUIDE

Welcome to the exciting playground of Asian cuisine – it is vast, slightly daunting, and we can merely scratch the surface of the depths of variety it has on offer.

Some of the most passionate local foodies we know have been working hard to bring you the most glorious, Asian-inspired treats: spicy soy dressing from Bao Down in Gardens, bao buns from Yen’s Vietnamese Kitchen at OZCFarm Market, exotic mushrooms, pak choi, raw organic peanuts, freshly-caught tuna, and Asian-spiced beef mince.

One of the tricks to Asian cuisine is the balance between salty and sweet, so don't be afraid to taste as you go. Use your palette to guide you, work with it – now go forth and make greatness, young Grasshopper.


Bao Down’s Spicy Soy Tuna 

Beautifully seared Tuna with a spicy soy dressing, topped with fresh, Asian green leaves

  • Place a nonstick pan on medium-high heat. Rub the tuna with some oil and season with a little bit of salt (not too much as the dressing has salty soy sauce in it).
  • Place the tuna into your sizzling hot pan. Depending on how thick the tuna is, sear for about 1 minute on each side – if the tuna is about 2cm thick. You want the tuna to be deliciously rare. Add some spicy soy and remove from the heat immediately.
  • Squeeze some fresh lime juice over the tuna, remove it from the pan, keeping all the juices.
  • Allow to rest for a few minutes. When ready to serve, thinly slice the tuna, spoon your tasty pan juices over, and serve with some fresh Asian leaves.

CHEF'S TIP:

Garnish with some freshly chopped coriander, some lime zest, toasted sesame seeds – or whatever else you fancy.

 

Bao Down’s Tempeh & Veggie Stir Fry

Loaded with flavour and packed with goodness.

  • Place a wok or frying pan on medium-high heat with some cooking oil.
  • Once the oil is hot, carefully add some cubed tempeh. Cook until golden brown on one side. Then, add some roughly sliced exotic mushrooms. Toss the frying pan/wok to allow for even cooking.
  • Add some roughly sliced pak choi, and roughly diced broccoli. Season with a pinch of salt (not too much as the spicy dressing contains soy sauce), allow to cook for 2 minutes, stirring occasionally.
  • Add a knob of butter and coat the vegetables and tempeh. Then, add some spicy dressing (to taste) and take off the heat immediately. Season with some fresh lime juice.
  • Top off with some freshly chopped coriander, and serve hot.

CHEF'S TIP:

Garnish with a sprinkle of toasted sesame to really take this to the next level.

 

Easy Korean Beef Bibimbap

Bibimbap is a popular Korean dish made up of rice, and topped with an array of individually prepared vegetables – served with a gochujang (고추장) sauce.

  • Place a nonstick pan over medium-high heat with some oil. Brown the beef mince until golden and cooked through. Then, stir through some grated garlic, spicy soy dressing, a sweetener of choice, and some seasoning.
  • Season the mince (to taste) with whatever Asian spices and sauces you feel it needs – gochujang, more spicy soy dressing, vinegar, lime juice (get creative).
  • Roughly slice up some carrots, onion, mushrooms, and pak choi.
  • Fry the onion, carrot and mushrooms until cooked. Then, add the pak choi and let it wilt for a few minutes. Season with some lime juice and salt.
  • Fry an egg to your own preference.
  • Dish up your bibimbap as you wish – we recommend keeping everything separate to each other for visual appeal. Top with your fried egg and sprinkle over some sliced spring onion. Bibimmmmbap!

CHEF'S TIP:

Add some chopped kimchi for an extra flavour burst.

 

Exotic Mushroom Peanut Satay Skewers

Braai-friendly mushroom skewers coated in a delicious peanut butter/lime/ginger/coriander satay sauce. 

  • Soak some braai skewers in water so that they do not burn on the braai.
  • In a food processor blend, a bunch of coriander (leaves and stalks), half a deseeded chilli, ½ clove of garlic, 2cm piece of peeled ginger, 3 heaped tbsp of peanut butter ( go on, use your homemade batch), a tbsp of soy sauce, and the juice of 2 limes. Blend until smooth – if the sauce seems too thick, add a little water or coconut milk.
  • Thread your whole mushrooms onto a skewer, and baste with the peanut satay sauce (reserve some for dipping).
  • Cook the skewers on a hot braai on each side until cooked through (it’s never too chilly for a braai in SA). Alternatively, cook under a hot grill, turning half way.
  • Serve with some extra satay for dipping and garnish with some chopped raw peanuts, coriander leaves and a lime wedge.

NUTRITIONAL BENEFIT:

For extra protein, add some cubes of tempeh between the mushrooms.

 

Asian Mango Salad

Just when you thought mango couldn’t get any better – add it to this Asian salad with a lime, chilli, garlic, soy dressing (and thank us later).

  • Grate a clove of garlic. Finely chop one chilli. Place into a small bowl and add the juice of 1 lime, a tsp of honey and 3 tbsp soy dressing. Taste to test and add more honey, lemon, or soy (if needed).
  • Peel, slice and deseed the mango. Ready some salad leaves.
  • Make a bed of leaves, top with your sliced mango and drizzle over the dressing.
  • Sprinkle over some chopped peanuts and garnish with fresh mint leaves, if you have.

CHEF'S TIP:

Cashews and coriander are a good replacement for peanuts and mint if you don't have any. 

 

Thai Drunken Noodles (PAD KEE MAO)

Thai spicy noodles in a mouth watering dressing – served with chicken, broccoli, spring onion and coriander.

  • Prepare some noodles according to the packet instructions.
  • In a bowl mix together 4 tbsp of soy dressing with 3 tbsp oyster sauce/hoisin sauce and 2 tsp sugar – whisk until combined.
  • In a frying pan with oil, fry a sliced onion until soft. In the final 2 minutes add some grated ginger, garlic and chopped chilli to taste. Add some small diced broccoli and fry for another 2 minutes.
  • Add some sliced raw chicken breast (or some leftover cooked chicken) and cook for approximately 3 minutes. The chicken should be cooked through and the veg should be cooked but still crunchy.
  • Add the cooked noodles and sauce to the pan, and cook for approximately 2 minutes, until the sauce has reduced and beautifully coats your silky noodles.
  • Plate up! Garnish with a lime wedge, some sesame seeds or chopped peanuts, some sliced spring onion and basil or coriander leaves. Slurp away.

CHEF'S TIP:

Drunken Noodles is the literal translation of Pad Kee Mao because the theory is that these spicy Thai noodles should be eaten with an ice cold beer, and that they are a great cure for hangover – that’s something we can get behind.

 

How to steam your Bao Down Baos at home

Your bao will keep in the fridge for 3 days – they are freezer-friendly. Thaw completely before steaming.

  • Bao Bun Cooking Method In Bamboo Steamer
    • Use a pot big enough for the bamboo steamer to fit on top of..
    • Fill the pot with water and place on medium- high heat.
    • Once the water is boiling carefully, place the bamboo steamer onto the pot.
    • Place the bao, paper side down, into the bamboo steamer and close.
    • Steam for 3 minutes or until the bao are heated through.

  • Bao Bun Cooking Method In a Pot
    • Use a large, heavy based pot with a tight fitting lid.
    • Place a heat-proof bowl (large enough to fit upside down on the base of the pot) over the pot.
    • Pour some water into the pot until it is halfway up the bowl.
    • Place a dinner plate on top of the bowl, and once the water is boiling and there is enough steam, carefully place the bao, paper side down, onto the plate.
    • If you are using a tight fitting, flat lid – cover the underside of the lid with a clean dish towel and place onto the pot. The dish towel will absorb any moisture that builds up on the lid, and prevent the bao from becoming soggy (nobody wants a soggy bao).
    • Steam for 3 minutes or until the bao are heated through.

 

Sweet Potato Bao Bun with Pickled Rainbow Carrot and Soy Sauce Mayo

  • Preheat the oven to 200°C. In a bowl, add 1 cup water, ¼ cup white wine/rice wine vinegar, 2 tbsp sugar – stir until the sugar is dissolved. Using a vegetable peeler, ribbon the rainbow carrots and submerge them in the pickling liquid. Leave in the fridge to chill, dude.
  •  Cut the sweet potato into bite sized pieces. Coat in oil and season with any Asian spices that you have in the cupboard – think: Chinese 5 spice, or a mix of ground ginger, cayenne, cinnamon, turmeric, star anise, cumin. Roast for approximately 30 minutes until cooked through and starting to crisp.
  • Mix some mayonnaise with a little bit of the soy dressing and a squeeze of lime.
  • Cook your beautiful bao – according to the instructions above.
  • Assemble the bao by smearing your flavoured mayonnaise on the base of the bun. Then, place the spiced sweet potato inside and top with pickled rainbow carrot ribbons, some sliced spring onion and coriander leaves. Take a bao, chef!

CHEF'S TIP

This dish gets an A+ not only for flavour, but for Vitamins too. Sweet potato and carrots are both very high in Vitamin A – great for improving eye health, clearing skin and strengthening the immune system. 

 

Golden Mushroom Bao

Golden spicy soy mushies with pickled radish and fresh coriander – all served in a delectable bao bun.

  • Finely slice some radish, and place in a bowl with some vinegar and honey/sugar – set aside to pickle.
  • Place a pan over medium heat with some oil. Thickly slice up some mushrooms and fry until golden and soft. Add some spicy soy dressing, and some hoisin if you have.
  • Steam your baos as per above method, load them up with some spicy soy mushies, pickled radish and some fresh coriander. Yum!

CHEF'S TIP

Add in a slab of golden pan-fried tempeh for added substance and protein..

 

Tuna Bao Bun with Pickled Rainbow Carrot and Soy Sauce Mayo 

Seared tuna, pickled rainbow carrot, spring onion, coriander and spicy soy mayonnaise in a bao bun – yum. 

  • In a bowl, add 1 cup water, ¼ cup white wine/rice wine vinegar, 2 tbsp sugar – stir until the sugar is dissolved. Using a vegetable peeler, ribbon the rainbow carrots and submerge in the pickling liquid. Leave in the fridge to chill, dude.
  • In a frying pan, sauté some grated ginger and garlic in sesame oil (or canola oil) for 2 minutes until fragrant. Add the tuna and sear for 30 seconds to 1 minute on each side. You just want the outside cooked, but the inside should be pink. Remove from the pan and rest.
  • Mix some mayonnaise with a little of the soy dressing and a squeeze of lime.
  • Cook your beautiful bao buns according to the instructions above.
  • Cut the tuna into slices about the same size as the bao bun.
  • Assemble the bao by smearing your flavoured mayonnaise onto the base of the bun. Then, place the seared tuna slice inside and top with pickled rainbow carrot ribbons, sliced spring onion and coriander leaves. Take a bao, chef!

 

Leftover Chicken Bao Buns

Crispy shredded chicken in soy dressing with pak choi, pickled radish, ginger and lime mayonnaise, and mint – all tucked into a beautiful bao bun. 

  • To make the pickling liquid, fill a small bowl with white wine or rice wine vinegar – add honey to taste and stir to dissolve. Finely slice the radish and submerge in the pickling liquid. Leave in the fridge to chill, dude.
  • Remove any meat from the leftover roast chicken and shred with two forks.
  • Mix some mayonnaise with grated ginger and lime juice.
  • Cook your beautiful bao buns according to the instructions above.
  • Place a pan over high heat with some oil. When hot, add the shredded chicken and cook until crispy. In the final 1-2 minutes, add a squeeze of honey, a dash of soy dressing and some pak choi leaves – cook until the pak choi has wilted slightly, but is still crunchy.
  • Assemble the bao by smearing the flavoured mayonnaise on the base of the bun. Then, place the chicken and pak choi inside and top with pickled radish, sliced spring onion and mint leaves. Take a bao, chef!

CHEF'S TIP

If there is any skin left on the roast chicken, fry it up in a pan and add it as an extra crunchy element to the bao buns. 

 

How to Cut Up/Carve a Whole Chicken.

This is how to carve or cut up a chicken – it may seem daunting, but you’ve got this, and you can do it over and over again.

  • Removing the Leg and Thigh: Sit the chicken, breast side up, pull each leg away from the body. Then, slice through the skin between the breast and the drumstick. Turn your chicken on its side – bend each leg back until the thigh bone pops out of its socket. Cut through the joint and skin to detach the leg completely.
  • To divide the legs, turn each one, skin-side down, and cut through joints (along white fat line) to separate thigh from drumstick.
  • Removing the Wings: place the chicken on its side, pull each wing away from the body. Cut through the joint and remove the wing.
  • Removing the Breasts: Lift up the chicken and cut downward through the rib cage and then the shoulder joints, to separate breast from back (save the back for stock). Place breast, skin-side down, and split the centre bone using a chopping motion. Then, slice through meat and skin to separate into 2 pieces. If you want to cut breast halves into quarters – turn each, skin-side up, and cut in half diagonally.
  • You will be left with 2 legs, 2 thighs, 2 wings, (2/4 breasts) and a back bone (use for stock).

 

Crispy Fried Chicken

Crispy fried chicken pieces with sesame, chilli mayonnaise and coriander – because sometimes you just can’t beat the basics.

  • Portion the whole chicken following the ‘How to Cut a Whole Chicken’ method above.
  • In a large mixing bowl, add your chicken pieces and pour over some buttermilk/yoghurt, and salt and pepper (enough to fully cover the chicken). You can also add some chilli sauce if you like a little heat. Cover with some cling film and leave in the fridge for 4 hours.
  • When your chicken is ready to cook, pour some canola oil into a large heavy based pot until it is about 3cm deep. Heat the oil to 180°C.
  • Prepare the coating! In a bowl, combine 3 cups of flour, ½ cup corn flour, 1 tbsp salt and any other spice you desire – we recommend 1 tbsp paprika, 2 tsp garlic powder, 2 tsp onion powder. Mix this all together really well.
  • One piece at a time, remove the chicken from buttermilk/yoghurt mixture. Shake gently to remove the excess and place it in the flour mix and coat thoroughly. Tap off the excess. Place on a wire rack and repeat until all are coated.
  • Place the chicken into the 180°C oil – listen to that sizzle! Fry 4 pieces at a time. The chicken will drop the temperature of the oil, so keep it as close to 180°C as possible. Fry the legs and thighs for about 15 minutes, turning each piece over every 2 minutes, until the chicken reaches an internal temperature of 70°C. The breast and wings will cook for a shorter time (approximately 10 minutes).
  • Remove from the oil and place onto a paper towel and season. Let them rest for 5-10 minutes before serving – homemade KFC-style.
  • Mix some mayonnaise with chopped fresh chilli/chilli oil/Thai sweet chilli.
  • Garnish with some fresh coriander, and get dunkin’.

CHEF'S TIP

We recommend using a food thermometer for this recipe in order to keep the oil and chicken at the right temperature.

 

Roast Spatchcock Chicken & Marinades

Spatchocking your chicken is a great idea: you get much more golden crispy skin, and you’ll reduce the cooking time. Here are some quick and easy marinades to take your chicken to the next level.

  • Place the chicken on a board, breast-side down, and grab a pair of kitchen scissors. Locate the chicken spine, and cut down one side of the spine and then the other, removing the spine of the chicken (reserve it for some chicken stock, if you like). Gently open up the chicken and season with salt and pepper. Flip the chicken, and gently press on it to break the breast bone so that it lies flat. Pop onto a roasting tray.
  • Smother the chicken in the marinade of your choice (see some suggestions below) and season with more salt. Cover and allow to marinate for an hour or so.
  • Preheat the oven to 180°C. Roast the spatchcock chicken for 40-50 minutes until the skin is crispy and the chicken is cooked through. Serve with some rice, salad or some beautiful roast veggies of your choice.
  • Asian Marinade
    • Whisk together some spicy soy dressing, dark brown sugar, peeled and finely chopped fresh ginger, finely chopped garlic, sesame oil, and ground black pepper.
  • Zingy Marinade
    • Chop some fresh coriander and grate some garlic. Combine some olive oil, salt, pepper, cumin, paprika, cayenne pepper, garlic, coriander, fresh chilli (if you like some heat), beer, cider or apple juice.
  • Orange and Herb Marinade
    • Roughly chop some fresh herbs of your choice. Peel and grate some garlic. Zest an orange. In a bowl, combine a generous amount of softened butter and olive oil with a combination of herbs, garlic, orange zest, orange juice, salt and pepper.

CHEF'S TIP

Use the bones and carcass to make a delicious and nutritious chicken stock.

 

Leftover Roast Chicken, Pickled Radish & Spring Onion Toasted Sarmie

Got some roast chicken leftovers? Don’t panic, make a sarmie. 

  • Slice up your choice of bread. Shred the leftover chicken and combine with some mayo, mustard (optional), salt and pepper.
  • Thinly slice some spring onion and cheese. Shred some leaves. Pickle your thinly sliced radish in some sweet vinegar and set aside for 20 minutes.
  • Place a pan over a medium-high heat. Butter the bread (on both sides – because, butter is life). Layer the cheese, chicken, pickled radish and spring onion. Close up the sarmie and toast on the pan for about 2-3 minutes per side, until the bread is crunchy and golden and the cheese has softened to oozing consistency. Slice it in half and admire its good looks (for however many seconds you can stand to wait) before tucking in.

 

Chicken Stock (With All You Got)

Wondering what to do with that chicken carcass and any leftover veggies? Stock it up.

  • Place the chicken carcass in a large pot, with any leftover chopped up veggies (think: carrots, onions, whole garlic cloves, fresh herbs (bouquet garni), salt and whole peppercorns).
  • Submerge the contents of the pot in water. Place over a low heat for 4-6 hours to gently simmer, partially covered with a lid. You can add a bit of water here and there if it starts drying up.
  • Strain the stock through a sieve until a cloudy broth forms.
  • This stock can be used for many purposes as mentioned above. It is brimming with flavour and packed with nutrients

CHEF'S TIP

Stock freezes brilliantly.

 

Leftover Chicken Laksa

Laksa is a spicy South East Asian noodle soup – this one has shredded leftover chicken, sweet potato, pak choi, peanuts, and coriander. 

  • Peel and cut 500g of sweet potato into bite-sized pieces. Place a pot for the laksa (with a lid), over a low heat with a drizzle of oil. When hot, fry some grated ginger, garlic, and chopped chilli (to taste) until fragrant. Add the sweet potato and 150ml water and cook with the lid on for 10-15 minutes, until all the water has evaporated and your sweet potato is cooked.
  • Remove half of the sweet potato from the pan. Blend in a food processor with 200ml coconut cream, 50ml peanut butter and 40ml soy sauce until smooth.
  • Cook some silky noodles according to the instructions on the packet.
  • Add your blended mixture back to the pot with 40ml of water, mix well and leave to simmer for 2-4 minutes. Stir in some shredded cooked chicken and pak choi leaves – cook for a couple more minutes to heat through. Add a generous squeeze of lime juice (to taste).
  • Add your cooked noodles. If the sauce is too thick, add a little water.
  • Garnish with some chopped peanuts, and fresh coriander. Superb work.

CHEF'S TIP

A Laksa is an iconic South East Asian spicy, coconut, noodle-curry-soup. It is most commonly found in Indonesia, Malaysia, Singapore and Southern Thailand.

 

Roasted Rainbow Carrots with Herby Lime Dressing

Because there can never be too many fries to try. 

  • Preheat the oven to 200°C. Peel, trim and cut the carrots into quarters lengthwise, or into the shape of chips.
  • Place your carrot chips onto a baking tray, coat in oil and season.
  • Roast in the hot oven until soft and golden, 35-40 minutes, shifting halfway.
  • Finely chop up some mint (or fresh herb of choice), zest and juice a lime. Whisk some lime juice and zest, brown sugar, mustard, olive oil, salt (to taste), and your finely chopped herbs.
  • Toss the hot carrots into your cool dressing and serve.
  • Enjoy your sweet, oven-roasted carrot fries and tangy dressing.

CHEF'S TIP

Keep a close eye on the carrots in the last 5-10 minutes as they can burn.

 

Sweet Potato and Carrot Mash

A solid side dish with extra hidden veggies for all the winter health.

  • Chop the sweet potatoes and carrot into chunks and either boil or bake them, depending on your preference, until soft and cooked through.
  • Blend, with some butter, salt, and any other herbs or spices you like.
  • Serve warm as a super-side dish.

CHEF'S TIP

Add a touch of honey or maple syrup for a sweet element to any meal

 

Baked Beetroot Chips

Perfectly crispy, easy to make, and nutritionally good for you!

  • Preheat the oven to 190°C. Thinly slice some whole beetroots into thin disks. Try to cut them as evenly as possible so that they curl a little once cut. This will promise even baking and crispness, and good looks of course.
  • Place the disks onto a baking tray, drizzle with oil and season. Spread out the disks into a single layer.
  • Bake for 15-20 minutes, until slightly brown and crispy. Check at the 15 minute mark as they burn easily from there.

CHEF'S TIP

These are a tasty way to satisfy your snack craving while working from home. 

 

Clementine Tea Cake

The perfect cake for your afternoon tea or weekend chill. 

  • For this recipe you will need: 2 cups all-purpose flour, 1 tsp baking powder, 1 teaspoon baking soda, salt, 3 eggs, 3-4 clementines, ¾ cup sugar, ⅓ cup oil, ⅓ cup cooked blended apple (or bought apple puree), ½ tsp vanilla extract, ½ cup buttermilk.
  • Preheat the oven to 180°C. Grease a cake tin.
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, add the zest of the clementines and the sugar. Rub well together using your fingers.
  • In a large mixing bowl, lightly whisk the eggs. Add the zesty sugar, juice from the clementines, oil and the blended apple/puree, and vanilla. Add ⅓ cup of flour mixture, and ½ of the buttermilk – continue this process until both ingredients have been used up, folding between each addition.
  • Pour the batter into the greased cake tin. And bake in the hot oven for 40-50 minutes. On completion, allow to cool on a rack before removing the tin. Sika lekhekhe.

CHEF'S TIP:

Serve with a dollop of yogurt, whipped cream or ice cream.

 

Quick Ginger Apple & Pear Crumble

Spiced apple and pear, with a rustic oat crumble topping.

  • Preheat the oven to 190°C.
  • In a large bowl, toss together 2 apples and 2 pears (peeled and cored) with 2 tbsp. of sugar, 1tsp. of orange juice, 1 tsp. of grated ginger, a pinch of salt and a drop of vanilla essence. Transfer to a greased baking dish.
  • In another bowl, mix 1 cup oats, ½ cup cake flour, ½ cup brown sugar, 1 tsp. of ground cinnamon, ¼ tsp. of ground nutmeg, a pinch of salt, ⅓ cup cold butter (cubed) – mix with your fingers to form a crumble. Sprinkle on top of your fruit.
  • Bake until golden brown and the fruit is tender, about 40-45 minutes. Serve warm with a dollop of yoghurt or ice cream – go on, you know you want to.

NUTRITIONAL BENEFIT:

Ginger can be used to help digestion, reduce nausea and help fight the flu and common cold.