Due to Heritage Day on the Thursday, all Market Boxes will be delivered on Wednesday 23rd September

Large Box Recipes 13/08/2020


Join us at 6PM this Thursday (13 August) for a live UCOOK Along with the fabulously talented Sepial! 


Sepial is the owner of the Asian-inspired restaurant Sepial’s Kitchen, and who we have to thank for the gorgeous bulgogi sauce in your box this week. Bulgogi is a Korean word, translating to ‘fire meat’. It’s used to describe marinated slices of beef or pork, traditionally cooked on a barbecue or grill. Sepial has made this bulgogi sauce specially for the Market Box using soy sauce, sesame oil, onion, garlic, ginger, fresh apple and pear, and a teensy bit of sugar. 


Tune in at 6PM when Sepial will show us how to make her innovative Bulgogi Beef Pizza with marinated bulgogi beef slices – LIVE on Instagram. Expect a merging of two incredible cuisines: Korean and Italian. If you’re vegetarian or vegan, simply replace the steak with sliced portobellini mushrooms! (See recipes below.) 

즐겨 or Buon appetito, as they say in Italy.


Sepial’s Bulgogi Beef Pizza

Sepial’s innovative pizza consists of thin slices of Frankie Fenner's pasture reared beef steak, marinated in a delicious specially made bulgogi sauce which is made from soy sauce, sesame oil, onion, garlic, ginger, fresh apple, pear and tiny bit of sugar.  


  • Heat your oven to 210°C. Those wood-fired pizza ovens are even hotter, so don’t be scared.
  • Thinly slice the steak by about 5mm and marinade in the bulgogi sauce. 
  • Thinly slice ¼ of an onion. 
  • For a crispy base, par-bake your Knead Bakery pizza base for a couple of minutes, then remove from the oven.
  • Remove, flip, and thinly spread on some Knead Bakery pizza sauce onto the base, leaving a bit of space around the edges. 
  • Evenly sprinkle some grated Camelot mozzarella cheese! We always recommend a heavy hand when adding cheese.
  • Spread out the beef and onion evenly on the pizza base. If there is any bulgogi sauce left, drizzle on top.
  • Reduce the heat to 200°C and bake in the oven for 10 minutes, but make sure you keep an eye on it so that it's cooked perfectly – cheese lightly golden and bubbling. Steak cooked. 
  • While pizza is being baked, rinse and dry the rocket leaves.
  • As soon as pizza is out, place some rocket leaves on pizza and serve.

CHEF’S TIP:

If you have left over bulgogi beef, add on top of sweet potato fries with mayonnaise, kimchi and spring onion. 


Breakfast Pizza

Crispy Knead Bakery pizza base with Knead Bakery tomato pizza sauce and Camelot mozzarella, topped with fried Funki Fungi portobello mushrooms and an egg. Finished off with fresh avocado slices and parsley.

  • Heat your oven to maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared.
  • Place a pan on high heat. When the pan is searing hot, add oil and fry your sliced Funki Fungi mushrooms until golden. Season to taste. 
  • For a crispy base, par-bake your Knead Bakery pizza base for a couple of minutes, then remove from the oven.
  • Remove, flip, and thinly spread on some Knead Bakery pizza sauce onto the base, leaving a bit of space around the edges. 
  • Sprinkle over fried mushrooms and a handful of grated Camelot mozzarella. You can mix in some Klein River Gruberg as well if you fancy, then make a well in the middle and crack an egg.
  • Sprinkle some salt and pepper over the top.
  • Place in the oven for 5-10 minutes, but make sure you keep an eye on it so that it's cooked perfectly – cheese lightly golden and bubbling and egg cooked through. 
  • Remove, slice and add some avocado and chopped parsley. Breakfast of Champions! 

CHEF’S TIP:

Get creative with additional toppings if you fancy. Add bacon pieces or cooked sausage, baby spinach, sliced peppers or sliced onions. 


Millennial Smashed Avo Toast with Soft Boiled Egg 

Lime-y smashed avo on toast, with a perfect soft boiled egg – topped off with chilli and parsley.

  • Carefully add your eggs into a pot of boiling water. Boil for 6 minutes. Remove and place eggs into a bowl of ice water. Peel when cool enough to handle. 
  • In a bowl, smash up the peeled avo with a fork, add lime juice, salt and pepper. 
  • Toast some sliced bread and butter it up. 
  • Smear the smashed avo on toast, top with the soft boiled egg and garnish with some chilli flakes and chopped parsley.

NUTRITIONAL BENEFIT:

Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, zinc, phosphorus and potassium.


Tropical Sunshine Smoothie

A healthy start to the day – to remind you of those warm summer beach days. 

  • Blend up some banana and pineapple, with some Camelot yogurt and a few ice cubes, to make a deliciously bright tropical smoothie. 
  • Add some granola or toasted coconut if you want to add a crunchy element.

NUTRITIONAL BENEFIT: 

Smoothies are a great way to pack in your 5-a-day and give your body an extra boost from any nutrient-dense herbs and spices. The benefit of smoothies over juices? The high fibre content, keeping your gut healthy and your immune system strong.  


Margherita Pizza with Extras

Your classic Margherita method with some extras ideas to jazz it up

  • Heat your oven to maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared.
  • For a crispy base, par bake your Knead Bakery pizza base for a couple of minutes, then remove from the oven.
  • Remove, flip, and thinly spread on some Knead Bakery pizza sauce on the base, leaving a bit of space around the edges. 
  • Evenly sprinkle some fresh and finely chopped herbs of your choice (oregano/thyme/rosemary would be great here), and most importantly, cheese! We always recommend a heavy hand when adding the grated Camelot mozzarella cheese. You can mix in some Klein River Gruberg as well if you fancy.
  • Crack some salt and pepper over the top.
  • Place in the oven for 5-10 minutes, but make sure you keep an eye on it so that it's cooked perfectly – cheese lightly golden and bubbling.
  • Remove, slice, drizzle with some garlic or chilli oil (or both) and enjoy.
Extras Ideas to add before cooking:
  • Sliced pineapple 
  • Sliced peppers 
  • Sliced aubergine 
  • Sliced courgette 
  • Sliced onion 
Extras ideas to add after cooking:
  • Rocket 
  • Avocado 
  • Parsley

CHEF’S TIP: 

"Pizza Margherita" was given its name in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and herbs (green), representing the same colors of the national flag of Italy. 


Lime & Herb KingKlip with Carrot Chips & Broccoli.

Lime, garlic, thyme and rosemary butter on half a Greenfish KingKlip, wrapped in tin foil and baked in the oven. Served with roasted Naturally Organic carrot chips and broccoli. 

  • Preheat the oven to 200°C. In a bowl combine, a large knob of butter, 1-2 cloves of grated garlic, lime zest, a squeeze of lime juice and a handful of chopped thyme and rosemary. Place into the microwave for 30 seconds — 1 minute, until melted. Season to taste. 
  • Unroll a large piece of tin foil, large enough to hold and cover your kingklip half. Paint the base of the foil with the melted butter. Place you fish on top and pour over the rest of the flavoured butter. Make a parcel with the tin foil so the fish is securely folded up inside. 
  • Place onto a tray and bake in the oven for approx 20-25 minutes until the fish is cooked through. 
  • On a separate tray add thinly sliced carrot chips & broccoli florets, coat in oil and season to taste (feel free to add any seasoning you prefer, we like chilli salt). Bake for 20-25 minutes until cooked through and starting crisp.
  • Place the sealed tin foil fish onto a chopping board and place on the table (open when serving and release the beautiful aromas) serve the roasted carrot chips and broccoli on the side. Winner winner fish dinner! Serve with the lime aioli (see recipe below). 

NUTRITIONAL BENEFIT:

Kingklip fish is an excellent source of high quality protein, calcium, iodine and iron.


Mineola Salad  

Sliced Bergsoom mineola, peppers and avocado on Terra Madre baby spinach, in a mustard dressing. Garnished with fresh parsley and nuts. 

  • In a jar with a lid, add 1 tsp grainy mustard, 1 tsp honey, 1 tbsp white wine vinegar and 3 tbsp olive oil – season to taste. Shake well until combined. 
  • Slice the Bergsoom mineola with the skin on into thin rounds using a serrated knife (remove the skin once sliced). 
  • Slice the pepper into strips, slice the avocado into half moons. 
  • Toss the Terra Madre baby spinach in a little dressing. Place the sliced vegetables on top and drizzle over a little more of the dressing. Garnish with a nut of your choice and some fresh parsley leaves. 

CHEF’S TIP:

Add some feta for a salty/creamy punch. 


The Perfect Steak & Mushroom Sauce

Succulent Frankie Fenner's pasture reared beef steak with Funki Fungi creamy mushroom sauce. 

Steak
  • Remove your beef steak from the fridge and packaging – let it come to room temperature. Marinade it as you wish – with salt and pepper, maybe a spice rub, some mustard, whatever gets you excited really! 
  • The meat will do well on a fire but is arguably even better cooked in a pan. 
  • Place a nonstick pan over a medium-high heat with a light drizzle of oil. Assess your steak – if there is a side of fat, you want to caramelise that first. 
  • Cook your steak, fat-side down (if applicable), until the fat is golden. Then cook the steak for no longer than 3-4 minutes per side for medium rare to medium. 
  • After turning the steak to cook on it’s final side, add some fresh herbs, garlic and a knob of butter to the pan. Baste the steak in the pan juices while it cooks. 
  • Remove the steak from the pan and set aside to rest for 5 minutes before slicing. This is key – you want all of the juice in the steak, not on your chopping board.
  • Slice up, and remember to season the slices. Enjoy! 
  • Serve with a side salad of baby spinach, sliced pepper and avocado in a simple vinaigrette. 

Mushroom sauce
  • Slice up some mushrooms. Finely slice some thyme and grate some garlic. Place these ingredients in a pan with some butter or oil. Panfry until soft. 
  • Mix some flour with a bit of water to make a paste. Add to the pan along with some cream, stir until well-combined and thickened. Season well. 

CHEF’S TIP:

Serve with some sweet potato fries. See recipe below. 


Chicken Strips Baked in Yogurt

Melt-in-your-mouth chicken perfect for salads and sandwiches

  • Cut the chicken breast into strips. 
  • In an ovenproof dish, marinate the chicken strips in some well-seasoned Camelot yoghurt, for 30 minutes - 2 hours. Longer is always tastier, so tackle that crossword while you wait. 
  • CHEF’S TIP: You can add even more flavour to the yoghurt marinade! Fry up a spice mix of your choice in a small drizzle of oil over medium heat until fragrant, for about 30-60 seconds. Then, add to the yoghurt before adding to the chicken.
  • Preheat the oven to 220°C. When the oven is hot, bake the chicken for 12-15 minutes until cooked through.
  • Serve this tender tasty chicken shredded up, and tossed with some fresh herbs, on a sandwich or in a salad.

CHEF’S TIP:

Yoghurt tenderises the meat, resulting in super soft and succulent chicken.


Spiced Butternut Soup

Fills the belly and warms the heart during the chillier months. 

  • Peel and roughly cut up some butternut and carrot. Grate some garlic. Zest up some minneolas. Roughly dice some onion. 
  • In a big pot over medium heat, sauté the onion and garlic until softened and lightly browned. Add the rest of the veg, with some curry leaves and your preferred spices – nutmeg, cinnamon, curry spice (and the likes). Sauté for a few more minutes. Add some liquid stock to submerge the veggies. 
  • Bring the pot to the boil. Then, reduce to low heat and let simmer (covered) for 30 minutes. Check to see if the vegetables are soft – cook a bit longer if they are still too hard. 
  • Take the pot off the heat. Using a hand-held blending stick, blend the soup until smooth. Season with salt and pepper and some orange zest. 
  • Add a dollop of Camelot yoghurt for extra creaminess.
  • Serve up with some freshly chopped parsley sprinkled over and some chopped nuts of your choice for all the texture and healthy fats. 
DIY breadsticks:
  • Slice some leftover bread and pop into the toaster until super crispy and golden. Cut your slices into 2cm wide strips and get dippin’! 

CHEF’S TIP:

When caramelising onion, add a splash of water to prevent things from sticking to the base of the pan while it cooks, then simply let the water cook away.


Creamy Broccoli Dip with Sourdough

Naturally Organic broccoli, avocado and Camelot yoghurt dip served with crusty sourdough.

  • Fill a pot with 2 inches of water and place a steamer basket or sieve over the top. Place a handful of naturally organic broccoli florets into the basket and cover with a lid. Steam on medium heat for 3-5 minutes until tender. 
  • Place the steamed broccoli, 1 chopped spring onion, 1 clove chopped garlic, 3/4 cup of Camelot yoghurt, 1/2 an avocado, pinch of salt and any other seasoning you desire into a food processor. Blend until smooth. 
  • Pour into a bowl and garnish with fresh parsley. Dip in warmed sourdough slices.

CHEF’S TIP: 

Dollop it into salads, spread it on sandwiches or simply eat as a condiment with any veg or protein. 


Ultimate Crispy Sweet Potato Fries with Lime Aioli

Simply Fresh sweet potato fries baked in seasoned corn flour for extra crispness. With easy peasy homemade lime and garlic mayonnaise 

  • Preheat the oven to 220°C. Cut the sweet potato into even sized thin matchsticks. 
  • Soak in a bowl of cold water for 30 minutes. Drain and dry with a paper towel. 
  • In a small bowl mix a tbsp of corn flour with salt and any other seasoning you desire (we like cajun spice mix). 
  • In a large bowl, coat the sweet potato with vegetable/canola oil and then toss with the flavoured corn flour mix. 
  • Place onto a lightly greased tin foil lined baking tray and spread out the fries evenly. 
  • Bake for 15 minutes – turn the fries and bake for another 15 minutes until crispy.
  • Remove from the oven. Taste to test and add more salt if required. 
Lime Aioli 
  • In a jug mix 1/2 cup of vegetable/canola oil with 1/4 cup olive oil.
  • In a food processor add 1 whole egg and 1 egg yolk only, zest from 1 lime and 1 tbsp of lime juice, 1-2 cloves of grated garlic and a pinch of salt. Blend for 15 seconds, until all incorporated. 
  • Turn the blender speed onto medium/high and very slowly start slowly pouring in the oil in a small steady stream. Carry on pouring until all the oil is incorporated and the mixture has formed a thick emulsion. 
  • Taste to test and add more lime juice and seasoning if required. 
  • Use it as a dip with your sweet potato fries or serve with fish, chicken, salads, sandwiches, vegetables the options are endless! .

CHEF’S TIP:

Store the aioli in a covered jar or container in the fridge and use for up to 5 days..


Sepial’s Pickle Vegetables

Perfect pickled vegetables in minutes 

  • Clean your root vegetable of choice – we like radish, onion or carrot. 
  • Thinly slice the vegetable and place into a jar.
  • Add 1/2 cup of vinegar, 1/4 cup of water, 1 tbsp sugar, 1/2 tsp salt and close the lid. 
  • Shake well and keep in your fridge overnight. 

CHEF’S TIP: 

As this is a quick pickle and the jar is not sanitized, eat within a few days of bottling.


Dessert Pizza

Crispy Knead Bakery pizza base with chocolate spread, sliced banana and Mama Bongi crumbled cookie.


  • Heat your oven to maximum (really turn up the heat). Those wood-fired pizza ovens are even hotter, so don’t be scared.
  • For a crispy base, par bake your Knead Bakery pizza base for a couple of minutes, then remove from the oven.
  • Remove, flip, and thinly spread on some chocolate spread leaving a bit of space around the edges. Top with sliced banana. 
  • Place in the oven for 2-3 minutes, but make sure you keep an eye on it so that it's cooked perfectly – chocolate bubbling.
  • Remove, slice and crumble over some Mama Bongi cookies.

CHEF'S TIP:

Change up the fruit if you fancy – e.g. pineapple slices before cooking or mineola segments after cooking. 


Magic Minneola Curd

Creamy and sweet mineola orange curd. Ideal for spreading on that cheeky afternoon toast.

  • Off the heat, in a pot add 2 egg yolks, 75g castor sugar and whisk until combined. 
  • Add the zest and juice from 2 minneolas & a squeeze of lime juice and whisk again until combined.
  • Place the pot over a medium heat and cook slowly, stirring regularly until the curd is thick enough to coat the back of a wooden spoon. Taste to test and add a little more mineola /lime juice if necessary. 
  • Remove the pan from the heat and whisk in 20g of cold butter cubes one at a time – until the curd is smooth. 
  • Leave to cool and then transfer to a jar and store in the fridge for upto a month. 
  • Spread on toast for breakfast.  

CHEF’S TIP:

There are so many uses for citrus curd other than toast – it can be used as a layer in between cakes, on top of cupcakes and cookies, as a topping on cheesecakes, tarts, parfaits, in pancakes and on ice cream. The list is endless!


Sepial’s Brandy Panna Cotta with a Spiced Syrup

This decadent dessert is a show stopper at any dinner party. Creamy brandy panna cotta with sticky cinnamon and cardamom syrup 


Panna Cotta 
  • Soak 3 gelatin leaves in cold water.
  • In a pot gently heat 250ml cream with 250ml of milk, 2 tbsp brandy and 3.5 tbsp sugar. Stir until the sugar is dissolved. 
  • Squeeze out excess water from gelatin and add to the cream mixture. Stir gently until gelatin is dissolved.
  • Pour into ramekins or glasses to set and cool in the fridge for 2 hours. 
Spiced Sugar Syrup  
  • Mix 1 cup of sugar and 1 cup of water over low heat, stirring until all the sugar has dissolved.
  • Add 2 tsps of ground cinnamon or 1 stick and 1 tsp of ground cardamon or 5 pods and stir until combined, turn up the heat and bring to a light simmer.
  • Remove from the heat and allow to cool. 
  • When the panna cotta is set, drizzle over the spiced syrup. 

CHEF’S TIP:

You can add cubed pears to the syrup, simply cook the pear in the syrup for a few minutes and then cool it down in the syrup.


Affogato

Affogato means “drowned” in Italian and it is essentially drowning ice cream in coffee. The hot coffee starts to melt the ice cream and forms a thick foam at the top. 

  • Make your coffee according to the instructions on the Faber Coffee packet. 
  • Add a scoop of vanilla ice cream into glass tumblers.
  • Pour over a shot of strong coffee into each glass.
  • Garnish with crumbled Mama Bongi cookies.
  • Eat with a spoon immediately.

CHEF’S TIP:

You can go crazy with the toppings e.g. caramel sauce, honey, chocolate shards, nuts, maple syrup. Whatever floats your boat.