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Small Box Recipes 08/10/2020

Food is one way to our hearts and we can confidently say that Korean cuisine has made its way into ours. As the Market Box team we’re privileged to be invited to experience the tastes of Korea and are so happy to have you join us in celebrating the rich traditions and cultures found in our beautifully diverse city. Special thanks to Sepial Shim of Sepial’s Kitchen for her kimchi (not in Small box), Korean seasoning and melting pot of traditional recipes shared for our Korean week! Join her this Thursday as she shares traditional Korean cuisine Tips ‘n Tricks on our Instagram feed (@ucook.market). 


Dried Fig and Pear Granola

Bolgari yoghurt, seasonal fruit, Seed & Circus granola, and honey – a breakfast must! 

  • Peel and core 1 large Terra Madre pear, then cut it into large chunks. Blend to a smooth purée. 
  • Combine the pear purée with 60ml of coconut oil, 60ml of honey and 5ml of vanilla essence in a large bowl. Whisk until well combined.  
  •  Add 500ml of oats, 250ml of slivered almonds (or nuts of your choice), 125ml of coconut flakes, and a couple of pinches of warm spices such as cinnamon, nutmeg, ginger, or cardamon. Toss well until all the dry ingredients are evenly coated.
  • Spread the mixture onto a baking tray lined with baking paper.  
  •  Bake at 160°C for 20 minutes or until golden and crunchy, shifting halfway. 
  •  Let cool on the baking tray for 15 minutes, then break into clumps and toss with 250ml of roughly chopped dried Weltevrede figs.  Enjoy your golden breakfast crunch!

CHEF’S TIP: You can dress this granola up even more by adding dates or dried cranberries – just be sure to reduce the honey if you do add dates! 


Mushies and Egg Toast

The brekafast of champions! 

  • Roughly chop some Funiy Fungi mushrooms.  
  •  In a very hot pan, fry mushrooms in oil. In the final 2 minutes – once the mushrooms are golden – add a knob of butter, some crushed garlic, and some chopped herbs of your choice.  
  •  Toast some bread.  
  •  Remove the mushrooms from the pan, add some more oil, and fry your free-range Georgiev egg on a medium-high heat to your liking. 
  •  Grate some of your favourite cheese and scatter over the mushrooms. 
  •  Top with a fried egg, and get stuck in! 

CHEF’S TIP: Smear on some pineapple jam (recipe under Tips ‘n Tricks) for that sweet kick. 


Egg Cup Frittatas

  • Preheat the oven to 180°C. 
  • Sauté some sweet peppers, Naturally Organic leeks and broccoli in a hot pan until they start to soften.
  • In a bowl, whisk the free-range Georgiev eggs and season well. 
  • Combine the sautéed veggies with the eggs, and sprinkle in some grated Kleinrivier Gouda Sunrise - we always suggest a heavy hand when adding cheese.  
  • Grease a muffin tin, or small pan, with some butter. 
  • Pour in the mixture and bake in a hot oven for 10-15 minutes until cooked through and golden. Now, go ahead and dig in!

NUTRITIONAL BENEFIT: Eggs mean protein and abundant nutrients, veggies mean antioxidants for days – everything you need to keep your immune system in great shape!

 

Korean-Style Vegetable Pancakes with Soy Dipping Sauce

This versatile recipe is the perfect end of the week meal to use up any leftover vegetables hiding in the back of your fridge.  

  • In a large bowl, whisk together 185ml of cake flour, 60ml of potato flour or cornstarch, salt and pepper. Whisk in 1 free-range Georgiev egg and approximately 150-200ml of cold water until smooth. The batter should look quite runny.
  • While the batter rests, grate or finely slice 3 to 4 cups of mixed vegetables. Some good inclusions are sliced spring onions or leeks, as well as grated carrots, turnips, sweet potatoes, or baby marrows. Pretty much any firm vegetable that isn't too watery will work well here, so use whatever you have at hand.
  • Gently fold the vegetables into the batter. The batter should coat all the vegetables but the vegetables should not be swimming in batter. Feel free to add more vegetables if needed.
  • Heat some oil in a nonstick pan over medium-high heat. Ladle in some pancake batter and press down to smooth it into as thin a layer as possible. Cook until the bottom is golden and crispy, about 3 to 5 minutes, then flip it and continue cooking the other side for another 2-3 minutes. Drain on a paper towel and continue with the rest of the batter.
  • Serve with Sepial’s Korean seasoning, and enjoy!


Sepial’s Simple Korean Chicken Broth

A hearty flavourful chicken broth made up of Son of a Butcher chicken, seasonal veggies and served on a bed of Downtown Ramen’s noodles. Topped with some of Sepial’s Korean seasoning. 

  • Put a whole chicken, 1 roughly diced medium-sized onion, 1 big rinsed and roughly sliced leek or 3 sliced spring onions (adding both is an option too), 5 peeled and halved cloves of garlic, 1 peeled and sliced thumb of ginger and 3 litres of water into a pot.
  • Boil for 40 minutes and skim the foam and scum every now and then.  
  • Take out the chicken and cool briefly. 
  • Separate the chicken from its bones and return the bones to the pot and continue to boil while you are working with the chicken pieces. 
  • Shred the chicken pieces and season with salt and pepper.

How to serve:

  • Cook your ramen noodles in boiling water for 3-5 minutes until al dente. Prod them as they cook to separate. Taste to test once cooked. Then drain and dish up into bowls.
  • Immediately pour the broth on top of the noodles, add some shredded chicken and garnish with thinly sliced spring onion.  
  •  Sprinkle a tablespoon of Sepial’s Korean seasoning on top and serve.
  •  You can also strain the broth, freeze with the chicken and enjoy when you need some healthy comfort food. An oh-so-versatile broth!

    CHEF’S TIP:  For extra flavour add some carrot peels and offcuts and radish offcuts if you have available!

    Korean Beef Bowl 
    A simply delicious bowl full of flavour, layered with pasture-reared Frankie Fenner beef mince, pan-fried peppers/Funky Fungi mushrooms, served on some fluffy rice.

    • Finely chop or blend 3-4 cloves of garlic, 1 small thumb of ginger and a deseeded chilli. Cook down in a pan over medium heat – in a dash of vegetable oil or sesame oil until a fragrant paste forms. Add in 1-2  finely sliced onions, and cook until the onion slightly caramelizes.
    • Add in your beef mince and cook until golden brown. Use your cooking utensil to break up your mince as it cooks. Once cooked, add in about a tablespoon of brown sugar, a cup of beef stock and a splash of rice wine vinegar and soy sauce, to taste. Alternatively, add some of Sepial’s Korean seasoning and simmer until the liquid has reduced by half.
    • In a pan with a drizzle of oil, fry about a cup of cubed paneer on very high heat – until crispy and golden on the outside, season lightly and set aside too.
    • While your mince is cooking, boil a half cup of rice per person
    • Pan fry some sliced mushrooms in a dash of oil with some chopped  garlic until tender. Season. . 
    • Once everything is cooked, season your mince to taste and spoon on top of the rice, with your pan-fried mushroom. Garnish with some fresh coriander and enjoy!

    CHEF’S TIP: For a more “cheffy” look to your bowl, you can add some sliced spring onion, thinly sliced radish, and some sesame seeds on top of your bowl, similar to how a poke bowl would look.  Kimchi is a nice flavourful addition too.

    Mushroom Ramen Noodle Bowl
    A delicious aromatic Funky Fungi mushroom with Downtown Ramen noodle bowl. 

    • Add a drizzle of vegetable oil to a pot on medium – high heat. Add your sliced or whole mushrooms to the pot and begin to brown. Add a tablespoon of grated ginger and garlic to the pot and cook until aromatic. 
    • Rinse and roughly chop some leek and finely slice some spring onion. Add to the mushrooms, and cook until soft.  
    •  Cook you ramen noodles in some boiling water for 3-5 of minutes until al dente. Prod them as they cook to separate. Drain and throw through some cold water to prevent sticking. 
    • Add some of Sepial’s Korean seasoning to the veggies, stir to coat and season to taste with some fresh Limey’s lime juice and salt.  
    •  Add the drained noodles and toss to coat.  
    •  Garnish with some chopped coriander, and serve with a lime wedge on the side.  

    CHEF’S TIP: Adding some ground cayenne pepper to the mushrooms has the ability to boost your metabolism. Spice is nice!.

    Leek, Camembert and Lime Quiche 
    A quick and easy light quiche to fill your belly and delight your palate!  

    • Preheat the oven to 200°C. Melt a big tablespoon of butter in a pan on medium high heat and add 2 rinsed and finely chopped leeks to the pan. Cook until they start to soften and caramelize slightly.
    •  Add about a handful of sliced mushrooms or an alternative veg of your choice. Cook until softened, about 2-3 minutes. 
    •  Grease a standard quiche dish or another round pan with some butter, then spread the veg mixture evenly over the bottom of the dish. You want it to cover the entire base of the pan/tray and be at least 3cm thick.  Sprinkle some of the cubed Dalewood camembert over the top with some optional cheddar (about a cup of cheese). 
    •  In a separate bowl, add about ½ a cup of self raising flour and 1 ½ cups of warm milk and mix until there are no lumps left. Whisk in 4 eggs and 2 tablespoons of dijon mustard until combined then season with salt and pepper. 
    •  Pour the mixture over the veg and fill the dish to the brim. Bake the quiche for 30-35 minutes until a nice golden brown colour starts to show.  
    •  Slice up and serve with a quarter lime on the side to add some tang to your delicious light meal.  

    CHEF’S TIP: Serve with a simple green salad on the side. 


    Ultimate Korean Burger 
    Fragrant Frankie Fenner beef burger patties, Sepial’s Korean seasoning flavoured mayonnaise, a Georgiev fried egg and  Naturally Organic radish and coriander. Served in a bun – utter bliss! 

    • Preheat your grill. In a bowl mix your beef mince with a small handful of finely chopped Neighbourhood Farms spring onion, 1-2 grated garlic cloves, 3cm grated ginger and season well with salt and pepper. Mix until all combined and then mould into burger patties. 
    • Place a pan over a medium–high heat with oil and fry the burger patties on each side until cooked through and golden. Place onto an oven tray with some slices Multy cheese and pop under the grill until melted. 
    • While the cheese is melting, fry the eggs until cooked to your liking.  
    • Wipe down your pan and dry fry your sliced burger buns until slightly toasted – placing the cut sides down.  
    • Assemble your burger by spreading the flavoured mayonnaise on each side of the bun. Then stack the burger with the cheesy burger patty, some sliced radish and coriander leaves, followed by the fried egg.  Mouthwatering perfection!

    CHEF’S TIP: This is already a really good burger – the only thing you can do to enhance it is to serve some sweet potato wedges on the side.

    Potato and Leek Soup with Crunchy Croutons
    Quick and simple Patrysvlei potato and Naturally Organic leek soup.

    • Preheat your oven to 180°C. 
    • Cut some bread into bite-sized cubes. Place on a tray, toss with some oil, and season. Bake for about 15 minutes shifting halfway, until lightly golden. Remove and let cool. 
    • In a pot, melt some butter and put in 250g of cubed potatoes, half a sliced onion, 250g of rinsed and roughly sliced leeks. Coat them well in the butter.  Season and continue to cook over a gentle heat with the lid on for about 10 minutes until the veggies are soft but not coloured. 
    • Once soft, pour in 425 ml of stock and bring to the boil and cook for a further 5 minutes until the veggies are just cooked. 
    • Then purée it with a blender ( a hand blender works too) until silky smooth.  
    • Season to taste, and serve in a bowl with a light drizzle of Bolgari yogurt, and some golden croutons. Enjoy!    

      NUTRITIONAL BENEFIT: Leeks are a good source of Vitamin A, C and K - supporting your eye health, boosting your immune system and assisting with adequate blood clotting and wound healing processes



      Pineapple Chutney

      This spicy Naturally Organic pineapple chutney won't disappoint  and can be eaten with literally anything!.

      • Peel a whole pineapple and cut into small - medium chunks (you are looking for about 100g of pineapple after you have peeled and cut this fruit up).  
      • Place the pineapple in a pot  with about 45ml of lime juice, 20g of castor sugar, a ¼ teaspoon of chilli powder (optional), a ¼ of a red chilli that has been finely sliced and deseeded (optional), a ¼ teaspoon of turmeric and salt. 
      • Cook down on a medium heat to a jam like consistency, stirring occasionally.  
      • Season to taste and store in a glass jar in your fridge.  Sweet and versatile!

        NUTRITIONAL BENEFIT: Pineapples are high in bromelain, an enzyme that helps the body break down and digest proteins easier, while also helping to protect the digestive tract lining with the use of immune cells 


        Crispy Taties  

        These make a beautiful snack or a tasty side to any dish. 

        • Cut some Patrysvlei potatoes into thin slices – about 0.5 cm thick.  
        • Put the thinly sliced potatoes into a shallow bowl with flour, ensuring that every slice of  potato is coated with a thin layer of flour. 
        • Whisk 1 egg. And heat up some oil in a pan over medium heat. 
        •  Then, coat each slice of potato with a thin layer of egg before pan-frying until golden brown on both sides.
        •  Garnish with some black sesame seeds and enjoy this quick and easy tasty snack!

        CHEF’S TIP: Serve with some honey or agave syrup for a sweet twist, or top with some guacamole for a savory zest.  


        Asian Style Coriander Pesto

        A perfect, powerful addition to any meal of the day.

        • Add about a cup of firmly packed coriander leaves,  1 birds eye chilli deseeded, ½ a cup toasted cashews, 1 big clove of garlic, a small head of ginger, 1 teaspoon fish sauce,  1 tablespoon coconut or palm sugar, 1 ½ tablespoons freshly squeezed lime juice and ½ a cup of olive oil all to a food processor and blend till combined but but not completely smooth.
        • Season with salt and pepper to taste and you are ready to go!

          NUTRITIONAL BENEFIT: And for a health-boosting bonus, the spinach bread is gluten-free!

          Sourdough Bread Croutons
          Take your salad game to the next level with these beautiful crispy green croutons

          • Preheat your oven to 180°C.  
          • Either cut into cubes or tear your Schoon Sourdough slices into bite-sized pieces.
          • In a bowl, melt some Cream of the Crop butter and add a drizzle of olive oil. Grate in 1-2 cloves of Simply Fresh garlic and some finely chopped herbs (we like rosemary). Season to taste. 
          • Place your croutons onto an oven tray and drizzle over the flavoured butter until coated. Spread out the croutons so they are not touching each other.  
          • Place in the oven for 5 minutes. Remove and turn each crouton over and place back in the oven for 5 mins until crispy. Season again to taste.  
          • Add to any salad for a crunchy flavour burst – enjoy

          CHEF'S TIP: This dish can serve as a side with everything – be it a protein or curry. Or to fill sandwiches and wraps and bulk up salads – the options are endless. 

          Fig Energy Balls

          You might be more familiar with date balls, but dried figs are a great alternative for these delicious on-the-go snacks.

          • Soak the dried figs in a bowl of boiling water, checking and removing any hard stems. Let stand for 5-10 minutes, or until the figs are soft and fully rehydrated. Drain well.  
          • In a food processor, pulse 200ml of walnuts (or nut of your choice) until coarsely chopped. Add the drained figs, 15ml of chia seeds or flaxseeds, 5ml of vanilla essence, 15ml of honey or agave, a pinch of cinnamon and a pinch of  salt. Pulse until well combined,  it should look like a rough and sticky dough.  
          • Using wet hands, roll the mixture into small balls, about the size of a tablespoon.  
          • Store in the fridge for up to 3 weeks. Yum!

          CHEF'S TIP: These are infinitely customizable to your taste. Try soaking the figs in hot coffee instead of water for a caffeine kick, or add up to 60ml of cocoa powder for a chocolatey twist.  

           

          Baked Dalewood Camembert

          With Pear purée  – this is what dreams are made of!   

          For the Terra Madre pear purée:

          • Peel, core and roughly chop two pears. 
          • Then boil them in water, just to cover them halfway. Season them as you like – we recommend some fresh thyme sprigs, a teaspoon of sugar and a couple of cloves.
          • When the pear is softened all the way through, drain and reserve the liquid, remove the thyme and cloves and blitz the pear to a smooth consistency, adding some of the drained liquid as needed. Season as desired and add a squeeze of lemon or lime juice

          For the toast and camembert:

          • Preheat your oven to 180°C.
          • Thinly slice up some bread of choice – toss it through some oil, spread out on a tray, and bake in the oven until golden, shifting as it colours. 
          • Cut the camembert surface area with a knife – gently slash, going about a third of the way through the cheese (approximately 12 slits). Don't cut all the way through to the bottom and sides.  
          • Push some thinly sliced garlic shards and sprigs of rosemary (if you have) into the cheese, one of each into each slit.  Place the camembert into a small oven proof bowl (with the lid off). Pour over either a drizzle of white wine or olive oil (both optional, but encouraged).  
          • Bake for 15–20 minutes until the cheese is slightly puffed up, soft and golden brown. 
          • Spoon out onto the ciabatta toasts with some pear purée – a tasty number!

          CHEF’S TIP: Serve as a dessert, or as a snack at any time of day – anytime is wine time!


          Dalgona

          A traditional Korean sweet, commonly found as a street food and is very similar to honeycomb!

          • Put 1 tablespoon of white sugar in a ladle or small pot. Hold the ladle or pot on top of the stove at medium-low heat and melt the sugar for about 3-4 minutes until it becomes liquid and is semi-transparent. Avoid burning by stirring constantly while it melts, taking it away from the heat anytime it starts to get too hot and lowering the heat if necessary. 
          • Once it has turned into a syrup remove it from the heat and immediately add a pinch of baking soda to it and stir well. 
          • Return the ladle or pot to the heat for a very short period of time so that the mixture puffs up - if it starts to turn a dark brown colour, remove from heat as it is a sign of it burning.  
          • Pour the mixture directly onto a greased plate or surface and immediately press down on the mixture with another flat, oiled surface to make it into a thin disc – hold for a few seconds.  
          • Enjoy with a cuppa tea or coffee.  

            CHEF’S TIP: Press a cookie cutter onto the disc straight after flattening it to get a cute pattern!