Orders are open for delivery Thursday 13th August, greater CPT area

Large Box Recipes 30/07/2020

  

Join us at 6pm this Thursday (30 July) for a live UCOOK Along with the lovely Léo, our very own French-born South African confectioner! You can view the live cook along on our Instagram Account @ucook.market. 


Growing up in a French family, Léo has been passionate about cooking from a very young age, using it as a tool to connect with her family, learning their techniques, sharing ideas and inspiration. From them, she learnt the values of great cuisine: dedication, patience and audacity. She draws inspiration from South Africa with its incredible variety of high quality fruits, and powerful energy emanating from Cape Town where she is based.


One of Léo’s food outlets is her brand, Léo’s Little Jars, which sells a range of incredible preserves made by Léo, like the delicious Tomato & Chili Jam in your box this week.


Tune in at 6pm where Léo will be showing us LIVE how to make her ‘Allez Allez’ Burger with classic French fries. A little chopping, stirring, grilling and toasting. And pouf you’ll get that magic burger you have been dreaming of. Let’s get messy – oui oui!


Léo’s ‘Allez Allez’ Burger 

Frankie Fenner pasture-reared beef mince patty, melty Kleinrivier raclette cheese topped with Léo’s Little Jars Tomato & Chili Jam, served up in a Knead premium bun. Oh, and with French fries, of course! 

  • Start by making “french” fries. Wash and cut your potatoes into thin sticks.
  • Toss them in a bowl with a bit of oil and salt. Then, spread them out on a baking sheet and place into your preheated oven at 200°C. Bake for about 20 minutes. Then, flip and cook until the other side is nice and crispy – for about 10 minutes.
  • Now, for the patties. Put your delicious beef mince in a bowl with some finely chopped onion, some finely chopped herbs, and some grated garlic. Season well with salt, pepper, and paprika (if you have). 
  • Mix well, then shape into patties. Place a pan over medium–high heat, and grill the patties for 3–5 minutes until golden, then flip. When you flip it, add some slices of raclette cheese on top to get a nice and melty texture. 
  • Note from Léo: Now it’s time to take a sip of wine and do a little melted cheese dance.
  • Cut the buns in half, and heat in the oven until lightly golden. 
  • You’re ready to build your burger: Open your jar of Léo’s Little Jars Tomato & Chili Jam. 
  • Note from Léo: What you’re looking at is a little jar full of love, created to make you (and anything cheesy) feel wonderful.
  • Spread a tablespoon of Léo’s Tomato & Chili Jam on your bun. Top with your cheesy patty. Top with some salad leaves and slices of avo for a creamy layer if you’d like. Finish off with a little more Léo’s Tomato & Chili Jam. Close your bun. Serve with hot, crispy fries. 
  • See you in French heaven in ‘5. 

CHEF’S TIP:

Bon appétit les petits. And remember, spread jam, not corona. 

Very Berry Smoothie Bowl

Because breakfast is the most Instagrammable meal of the day.

  • Toast up some pecans in a dry pan until lightly golden. Remove from the pan and roughly chop when cool. 
  • In a food processor, add 1–2 bananas, a handful of raspberries, some ice cubes and a dollop of yoghurt. Blitz until smooth.
  • Pour the smoothie into a bowl. Top with another swirl of yoghurt, some fresh raspberries, slices of banana and toasted pecans.

NUTRITIONAL BENEFIT:

This one’s jam–packed with goodness! You go, good thing! 


Breakfast Hash

A delicious mess of potato, mushroom, onion, and spinach topped with a fried egg. 

  • Cut some potato into bite–sized pieces and parboil in salted water until almost cooked. Then drain. 
  • Fry off some sliced mushrooms in a pan with some oil on high heat for a few minutes until golden, then remove from the pan. Season well.  
  • Lower the heat and fry some chopped onion until soft. Now, this is where the magic happens: in the final 2 minutes, add some crushed garlic. 
  • Increase the heat, add the drained potato chunks and toss ‘em until golden. 
  • Add the cooked mushrooms and some shredded spinach, and cook until the spinach wilts. Season with salt and pepper. 
  • In a separate pan, fry an egg. Soft, hard, sunny side up? We’ll leave that to you, chef!
  • Plate up the veggie hash, top with a fried egg and garnish with some chopped herbs, and a dollop of Léo’s Tomato & Chili Jam.

CHEF’S TIP:

Peeling the potatoes is optional – they’re tastier with the skins left on, but the texture’s all up to you.


Burger for brunch

Because burgers are acceptable for breaky – Frankie Fenner beef mince patty, a fried egg, Kleinrivier raclette cheese, and Funki Fungi mushrooms in a Knead burger bun. Yum!

  • Roughly slice some mushrooms, grate some cheese and slice up some bread.
  • Fry your mushrooms in a pan with some oil until golden and crispy. Remove from the pan and season well. 
  • Place the beef mince in a bowl and add lots of finely chopped fresh herbs, some sliced spring onion, and some grated garlic. Mix until well combined and shape into patties. 
  • Return the pan over medium heat. 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.
  • Slice your burger buns in half and pop the two halves 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 . 
  • Butter up your bun, and add a smear of Léo’s Tomato & Chili Jam. Add your cheese, mushrooms, beef patty and fried egg and get stuck in. 

CHEF’S TIP: 

A great alternative veg here would be peppers. Simply treat them the same way you would the mushrooms, and stir through a drizzle of balsamic vinegar towards the end of the cooking time.

 

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 Son of a Butcher 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. 
Lemon and Herb Marinade
  • Roughly chop some fresh herbs of your choice. Peel and grate some garlic. Zest a lemon. In a bowl, combine a generous amount of softened butter and olive oil with a combination of herbs, garlic, lemon zest, lemon juice, salt and pepper. 

CHEF’S TIP: 

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

 

Creamy Chicken Mayo Toastie 

No bones about it – it's a classic.

  • Shred the leftover chicken with two forks. In a bowl, combine the chicken with 1:1 ratio of mayo and yoghurt (less guilt). Season well to taste. 
  • Then, for texture – finely sliced spring onion and finely diced pickles (we all have some jars lurking in the back of the fridge), will give a good bite.
  • Smear some mayo or butter onto sliced bread. Add your glorious chicken mayo, then a smear of Léo’s Tomato & Chili Jam. Close up the sarmie and press to compress. Butter up the outsides or depending on your mood, put a slice of cheese over your sarmie and grill it in the oven until melted and golden.

CHEF’S TIP:

Serve with a simple side salad for a food balance or freshness!   

 

Crispy Fried Chicken (Kentucky-style)

Crispy fried Son of a Butcher chicken pieces – because sometimes you just can’t beat the basics.

  • Portion the whole chicken following the ‘How to Cut a Whole Chicken’ method above under Tasty Tips. 
  • 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 Gideon Mills cake flour, 1 tbsp salt and any other spice you desire – a touch of paprika would be great here along with some garlic powder and 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.

CHEF’S TIP:

To be super cheffy, we recommend using a food thermometer for this recipe in order to keep the oil and chicken at the right temperature.  

 

Spag Bol’

Flavoursome and saucy Frankie Fenner beef mince bolognese tossed through some al dente pasta. 

  • In a frying pan over a medium–high heat, add some oil. When hot, sauté the beef mince for 5–6 minutes, until golden, breaking it up with your cooking utensil as you go. Remove from the heat once golden.  
  • Return the pan to low-med heat with some more oil if necessary. Add some diced onion, diced carrot, grated garlic, and chopped herbs. Fry until these ingredients are lightly golden and softened a bit. 
  • Add a tin of chopped tomatoes, some vegetable stock and the mince back to the pan. Simmer until thickened (about 20 minutes), adding more liquid as required. 
  • In the final few minutes, add a spoon of Léo’s Tomato & Chili Jam, some shredded spinach, and further seasoning to taste. 
  • Boil the kettle. Place a pot for the pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Add the pasta to the pot and cook until al dente. Drain on completion, and toss through the bolognese sauce. 
  • Sprinkle over some crumbled feta, and ENJOY!

CHEF’S TIP:

Give the mince enough time on the base of the pan to get nice and golden. Colour equals flavour.  

Slow Roasted Fennel Salad

The best way to treat your Naturally Organic fennel bulb. 

  • Quarter the fennel bulb, place on a roasting tray with some fresh herbs of choice. Coat in oil and season well. 
  • Roast for about 1 hour at 160°C until the fennel is soft and caramelised.
  • Toast up some sliced bread with a bit of olive oil - you could even make some croutons if you are up for it? 
  • Rinse and shred some salad leaves. 
  • Toast up some pecans in a pan over medium heat until golden. Remove from the pan and roughly chop when cool.
  • Season some yogurt with a dash of olive oil, a squeeze of lemon and some salt. 
  • Dish up your salad leaves, top with the fennel, drizzle over some yogurt dressing, and scatter over some toasted pecans. Serve with your crusty bread on the side. 

NUTRITIONAL BENEFIT:

Fennel enhances bone health and is great for lowering blood pressure, due to it's good levels of potassium. Fennel is also used in Ayurveda for its cooling effects on the body, and to calm nerves and promote mental clarity   

Cauli Soup & Cheese Toastie

Creamy cauliflower soup served with a golden melty cheese toastie. 

  • Place a large pot over a medium heat, with a drizzle of coconut oil or oil. When hot, fry 1 chopped onion until soft and lightly golden. Add 1 chopped chilli and 4 cloves of chopped garlic and some thyme sprigs (or other hardy herbs of choice). 
  • Sauté for 3–4 minutes until fragrant. Add in all your broken up cauliflower florets from a whole head, and 2.5 cups of vegetable stock. 
  • Bring to the boil and simmer on a low heat for approximately 15 minutes until tender. 
  • Purée in batches in a food processor – or purée in the pot using a blending stick. 
  • Stir in some yogurt for that creamy touch. Taste to test and add salt, pepper and lemon juice according to taste. 
  • Slice up some bread. Butter one side of each slice. Flip the slice so that the butter side is facing down. Layer the unbuttered side with some sliced cheese and season with salt and pepper. Smear on some of Leo’s tomato & chili jam. Top each sandwich with a second piece of buttered bread. 
  • In a large pan over medium heat, toast each sandwich, buttered-side down, until golden brown (about 2–4 minutes), turning as it colours until golden on the outside and the cheese is melty on the inside. Cut in half on the diagonal and serve warm with some creamy cauli soup. 

NUTRITIONAL BENEFIT:

Cauliflower is naturally high in fiber and B–vitamins. It contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients


Spicy Tuna Burger with Sweet Potato Wedges

Spicy marinated tuna with carrot pickle – fresh from the ocean and onto your plate. 

  • Preheat the oven to 190°C. 
  • Cut the sweet potato into wedges or chips. Place onto a tray with some rosemary sprigs and crushed garlic cloves (skin on), coat in oil and season. Roast for about 45 minutes, until golden and soft. 
  • To make the pickling liquid: add 1 cup water, ⅓ cup white wine vinegar, 2 tbsp. sugar or sweetener of choice. Stir until sweetener is dissolved. Ribbon a carrot with a vegetable peeler and add the ribbons to the pickling liquid.
  • Cut the tuna into cubes and marinate in some soy sauce, lemon juice, and a sweetener of choice (OR hoisin sauce/sweet asian/asian stir fry sauce). 
  • Mash up your softened roasted garlic, and stir it through some mayo to make a creamy, garlic-y mayo. Season well. 
  • Place a pan over a medium–high heat with some oil. Fry the tuna until golden on the outside but raw inside. 
  • Slice and heat the buns – in the pan cut side down, or in the oven until golden.
  • Spread with some garlic mayo. Then, top with your fried tuna, pickled carrot ribbons, some sliced spring onion and fresh chopped coriander.
  • Serve with your roasted sweet potato wedges, and enjoy! 

CHEF’S TIP:

For added freshness: dress some fresh leaves with lemon juice and salt, and add to the burger. 


Grilled Tuna with Charred Broccoli & Citrus Soy Dressing

The flavours in this dish really compliment the tuna and broccoli – you’ll want to make this one over and over again. 

  • Fry some grated garlic in a pan until fragrant. Remove from the pan.
  • In a bowl, combine the garlic with some lemon juice, soy sauce, mirin (or any sweetener of your choice). 
  • Fry some roughly chopped broccoli on a high heat until charred but still crunchy. Season and set aside. 
  • Sear the tuna in a pan with a drizzle of oil – sear on all sides until cooked to your liking. Remove from the heat, and let it rest for a few minutes before slicing. Then, marinade the slices in the citrus soy dressing. 
  • Serve the citrus soy tuna on top of the charred broccoli and sprinkle over some sliced spring onion. 

NUTRITIONAL BENEFIT:

Tuna is not packed with protein and omegas, but it is an excellent source of Vitamin D. Most Vitamin D comes from the sun; only a few foods contain substantial levels of this micronutrient. On the days with less sun, tuna is an excellent (and delicious) alternative, giving your immune system a substantial boost.


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: Lay down 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).

CHEF’S TIP: 

Use your hands (and especially your fingers) to feel where the joints are as a guide. 


The Perfect Potato Rosti 

The dreamiest foundation for all creations. 

  • Peel and coarsely grate 1 potato per person – place all of the grated potatoes in a cloth and squeeze out as much liquid as possible. Then, place in a bowl and mix with 50g of melted butter and season very well.
  • Line a baking tray with either non stick paper or a silicon mat. Spoon in 1-2 tbsp of the potato mixture and pat down firmly to make a 1cm thick rӧsti, keeping it tightly packed. Repeat this process for each rosti, then bake in the oven for approximately 10 minutes until golden and crispy. Let them bake a little longer if need be – though we know it’s tempting to whip them out ASAP, that crunch is worth the wait.

CHEF’S TIP:

You can super get creative with toppings, but here are some options we love: 

  • A soft–boiled egg with wilted spinach.  
  • Creamy mushroom sauce. 
  • Seared Tuna with a lemon yogurt dressing.


Raspberry Cordial

Description

  • Put 125g of raspberries in a pan with 125g sugar and 10ml of red wine vinegar. Mash over a low heat for 10 minutes until smooth and syrupy. Rub through a sieve into a clean pan.
  • Tip the seeds from the sieve into a bowl and stir in 1.5L of water, then sieve again to remove the last of the pulp from seeds. 
  • Pour the liquid into the pan with the sieved pulp, stir well and boil for 1 minute. Pour into small, sterilised bottles and seal. The cordial will keep (unopened) for a few months. Once opened, store in the fridge. 

CHEF’S TIP: 

Great as a refreshing soft drink, even better in cocktails and gin & tonic.


Raspberry Flapjacks

Get the whole family involved with this tasty little number. 

  • Put the raspberries and some sugar into a small pot and let that simmer on a low heat. Squish the raspberries with a spoon as they soften into a jammy paste. 
  • When the raspberries are broken up but still chunky, take the pot off the heat and season.
  • Sift 1 cup of Gideon Mills cake flour, 2 tsp baking powder, ¼ tsp salt, and 4 tbsp sugar in a bowl. 
  • In a separate bowl mix 1 egg yolk (keeping the white in a separate bowl), 1 cup of milk, ½ tsp vanilla extract, and ¼ cup of canola oil. Add the dry ingredients and mix until smooth. 
  • Beat the egg white until a stiff peak forms and gently fold the egg white into the batter. Do not overmix as your batter will not be as fluffy. 
  • Use a ¼ cup to make 3 or 4 flapjacks in your pan (depending how big your pan is) and cook in melted butter for a few minutes on each side, or until golden brown. 
  • Serve with your very berry homemade jam! 

CHEF'S TIP:

For an added scrummy layer, drizzle over some honey/maple & yoghurt. 

Léo’s Gran’s Pear Tart

“This tart brings me back to childhood memories, spending the afternoon at my grandmother's. The crispy winter air, the beautiful colors in the trees and the delicious smell of the tart cooking in the oven.” Love, Léo

  • Heat your oven at 220°C. 
  • In a bowl, mix 100g sugar and 2 eggs. Then add 30g Gideon Mills cake flour and 100g almond powder. Then add 100g melted butter. Stir to combine. 
  • Line your springform pan with puff pastry, bring the dough up the sides of the pan, remember to pierce the dough with a fork a few times all over. 
  • Pour the batter on the pie.
  • Peel 2–3 pears and cut them in half. Remove the center with the pips. Then cut from top to bottom into thick 1cm slices. Lay the slices on top of the pie. 
  • Pop in the oven for 30 minutes until golden and set. Serve warm with some cream or ice cream.

CHEF’S TIP: 

To add a sweet touch, serve with Léo’s Little Jars Cherry or Berry Jam. 


Pecan Pie

An all time American classic! 

  • First, whip up the pie crust: Mix 1.5 cups of Gideon Mills cake flour and ½ tsp salt in a bowl. Add ¾ cup of cold salted butter but into pieces. Work the butter into the flour using a dough cutter (or your hands) until the mixture resembles tiny pebbles.  
  • Add ½ lightly beaten egg, 2.5 tablespoons cold water and ½ tbsp white vinegar. Stir until just combined. Chill until needed.
  • Next make the filling: Mix 1 cup granulated sugar, 3 tbsp brown sugar, ½ tsp salt, 1 cup corn syrup (light or dark), ⅓ cup melted butter, 1 tsp vanilla essence and 3 beaten eggs together in a bowl.
  • Preheat the oven to 180°C. Roll out the dough on a lightly floured surface to fit your pie pan. Line your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil. 
  • Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75. 
  • Allow to cool for several hours or overnight. 
  • Serve in thin slivers with a nice cup of afternoon tea.   

NUTRITIONAL BENEFIT:

Pecan nuts contain monounsaturated fats which can help decrease LDL (AKA the ‘bad cholesterol’) and increase HDL (AKA the ‘good cholesterol’)