Medium Box Recipes 23/07/2020
Join us at 6pm this Thursday (23 July) for a live UCOOK Along with The Larder’s Sonja Edridge.
Not only is Sonja an incredibly talented chef, but her love of food inspires all of her creative outlets – from styling and editing, to writing and creating – talk about a Jack (Jill?) of all trades. Sonja always dreamt of starting her own home-style cafe, where she could create food made with love – and then The Larder Cafe was born. She’s also developed a range of incredible preserves, like the delectable Spiced Guava Chutney in your box this week.
Sonja’s going to show us how to make a simple and delicious Butter Chicken Curry, which she’ll be guiding us through LIVE on Thursday – hello Curry Season! Tune in with a glass of whatever wine you have left, and let’s make some bleeping good food.
Sonja’s Butter Chicken Roti
Deliciously adorned with The Larder Spiced Guava Chutney – your winter curry dreams are about to come true.
- Place a large saucepan over a medium heat with some oil. Pan-fry your chicken, skin-side down, until golden and turning crispy. Repeat on the other side, but no need to cook the chicken through at this stage. Remove from the pan and set aside.
- Prep your marinade! In a ziplock bag, or shallow baking dish, combine 2 cloves of crushed garlic, 1 tbsp of butter chicken spice, and 2 tbsp of lemon juice. Slice up the chicken into bite-sized pieces and add them to the marinade. Massage the marinade into the chicken (deep tissue). If you have the time, marinate in the fridge overnight. If not, let it stand at room temperature while you prepare the sauce.
- For the sauce: Return your large saucepan to a medium heat with some oil. Add 1-2 chopped onions, and cook (slowly) until golden, reducing the heat if they’re getting crispy or browning too quickly. Add a dash of water to stop it browning, as and when is required.
- After about 5 minutes, add about 300-400g peeled and diced sweet potato. Stir to coat, and cook for a further 15 minutes, stirring occasionally.
- Then, add about 2 cloves of coarsely chopped garlic and cook until fragrant, for about 1 minute. Stir in 2 tbsp of butter chicken spice and some curry leaves – cook for 1 minute.
- Then, add a tin of cooked chopped tomato (from your pantry), and cook for 2 minutes – then, add 150ml cream and carefully purée using a stick blender or food processor, letting any steam blow out the top.
- Return the sauce to the saucepan – bring to a simmer for 3-5 minutes to reduce a bit.
- Remove your chicken from the marinade and add it to your sauce (with the rest of the marinade). Cover, and gently simmer over a medium-low heat until cooked through, for about 5-7 minutes – remove a couple of pieces to make sure they’re not pink inside. Be careful to not overcook them.
- When nearing completion, stir in 2 tbsp of butter into the butter chicken – taste that goodness, and add more salt/curry spice/sweetener of choice and seasoning (to taste).
- Meanwhile, warm the rotis (one by one) in the frying pan until golden on both sides and heated through.
- To make your salad: slice up some radish, and rinse and shred some baby spinach. Place in a bowl with a squeeze of fresh lemon juice, and some salt.
- Spoon a few spoons of The Larder Spiced Guava Chutney into the middle of each warm roti. Top with a few spoons of butter chicken curry, sprinkle with some freshly chopped herbs, top with some simple salad, and drizzle a little yoghurt on top. Roll it up, and don’t be afraid of getting messy while you dig in.
Browning the chicken first will enhance the flavour and texture of your curry.
Tropical Papaya & Banana Smoothie Bowl
Blended papaya, banana and citrus smoothie bowl topped with crunchy granola – you can pretend you’re in Bali with this one.
- Peel, deseed and slice some papaya into chunks.
- Peel 2 bananas and cut into more chunks.
- Blend the fruit in a food processor with a dollop of yoghurt and a couple of ice cubes – get it nice and smooth.
- Add in a squeeze of citrus juice (lemon or orange) to taste.
- Pour into a bowl and scatter over some crunchy granola.
Papayas are rich in fibre, vitamin C and antioxidants. These all assist in decreasing the buildup of cholesterol in arteries and can help to reduce risk of heart-related diseases.
Granola with Caramelised Banana & Sweet Tahini Yoghurt
Caramelised banana with sweet tahini yoghurt, and some delectable granola – a.k.a. The best way to start your day.
- Cut your bananas into bite-sized pieces.
- In a pan, melt a knob of butter with 1-2 tbsp of maple syrup/honey/sugar. Add your bananas – cook until caramelized. Remove the bananas from the pan when they’re lookin’ golden and delicious.
- Add a tsp of tahini to the sweet pan juices – mix well until combined.
- Pour the sweet tahini mixture into some yoghurt and mix well.
- Plate up your granola and top with the caramelised bananas and sweet tahini yoghurt.
For a more fragrant flavour, add some chopped herbs to the bananas while caramelising.
Indian Breakfast Roti
Basically a roti-pizza! Spiced tomato relish, cheddar cheese, and fried egg – you’re welcome.
- To make the relish: Chop some tomato into small chunks. Fry one diced onion in oil until soft. Add some grated ginger, garlic and butter chicken spice – cook for another minute. Add your chopped tomatoes – reduce the heat and let simmer for approximately 10-15 minutes until cooked down. Taste to test – add salt, pepper, a dash of vinegar and sweetener of choice. If you like a smooth pizza sauce, chuck it in a food processor.
- Preheat the oven to 230°C. Place your rotis onto a baking tray and spread with your Indian tomato sauce. Top with some grated cheddar – then, make a slight well and crack an egg in the centre. Bake your roti-pizza until the cheese is melted, and the whites of the eggs are cooked through (with the yolk done to your preference) – for about 10 minutes.
- Garnish with some chopped fresh herbs.
Dollop with some of The Larder Spiced Guava Chutney for that sweet kick!
The Perfect 5-Minute Omelette
Intimidated by omelettes? Trust us, if you can make scrambled eggs, you can make one of these guys.
- Prepare any filling of your choice: grate some cheese, slice and fry off some baby spinach, slice up some tomato – whatever gets you out of bed really.
- Crack your eggs into a mixing bowl and beat them until they turn a pale yellow colour.
- Place a nonstick pan over a medium-low heat. Add some butter and let it melt.
- Add some milk to the eggs and season. Then, grab your whisk and whisk like crazy – you're going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.
- When the butter in the pan is hot enough to make a drop of water hiss, pour in your eggs. Whatever you do, don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
- With a spatula, gently push one edge of the egg into the centre of the pan – while tilting the pan to allow the liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
- Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with the spatula.
- Time to add that filling! Spoon your filling across the centre of the egg in a straight line.
- Fold one side over to make a half-moon shape. Cook for a few more minutes until cooked through.
- Gently transfer the finished omelette to a plate. Garnish with some chopped fresh herbs. You see, omelettes are easy!
When making omelette, make sure to use a round nonstick pan with sloped sides.
Egg in the Hole
As simple as it is tasty! Also, very fun to make.
- Slice up some country loaf – cut out a round, yolk-sized circle out of the soft inner part of the slice.
- Place some butter and chopped herbs in a pan over a medium heat. When melted and fragrant, add your slice/s of bread. Then, crack in one egg per slice, aiming for the yolk to sit in the cut out.
- Let it cook, and flip over (leave it only for a few seconds) – then, serve with some salt and pepper. Yum!
Eggs are complete proteins, meaning they contain all 9 essential amino acids – the ones that only humans can get from food.
This week’s star of the Vegetable Show typically goes unnoticed, but we’re here to show you what she’s got. With an impressive vitamin C content, moderate levels of vitamin K and several B vitamins, we’re pretty sure this cream queen is going to knock your socks off. Culinary use of the cauliflower dates back two thousand years, and yet it remains on-trend – often used these days as a low-carb, gluten-free alternative to potato, rice or flour.
You can also dress up your cauliflower queen in whatever you please: roast it whole, make a classic cauliflower-with-cheese-sauce, or turn it into steaks – yes, steaks! Whizz it up to make cauli-rice, or mash it up to use as, well, mash – even snack on it raw. This wonder veg is as versatile as veggies get – below are some ideas on how to make the most of your captivating cauli.
Spiced Cauliflower Dip
With roasted curried cauli florets – cauli dipped in cauli, caul-ception?
- Preheat the oven to 200°C.
- Roughly chop some cauliflower – stems and the florets, reserving some florets for roasting. Heat some oil in a pan over a medium heat. Add some grated ginger, grated garlic, chopped chilli and some butter spice mix – cook, stirring, for 1-2 minutes until softened. Add your chopped cauliflower – cook, stirring, for a further minute or until coated. Add some stock and season – then, bring to a simmer. Cover with a lid and cook for 15 minutes or until tender. Transfer to a food processor and whizz until smooth. Set your delicious dip aside – stick a finger in, nobody’s watching.
- Place the remaining cauli florets on a roasting tray with some curry leaves, coat in some oil and season with some butter chicken spice and salt. Roast for about 20 minutes, until golden and cooked through.
- Spread your dip on a serving platter. Scatter over your roasted cauliflower and curry leaves. Drizzle over some yogurt, and sprinkle with some chopped herbs.
Serve with a toasted roti, or simply as is.
Charred Cauli with Fried Paneer
Charred, zesty cauliflower with soft, spiced pan-fried paneer.
- Preheat the oven to 200°C.
- Break up yoru cauliflower into florets, and halve the florets lengthways. Place them on a roasting tray, coat in some oil, and season. Add some whole garlic cloves to the tray (skins on). Roast until cooked through and charred, about 20 minutes.
- Sprinkle some butter chicken spice over the paneer, so it’s evenly coated. Heat a knob of butter in a pan over a low-medium heat. Gently pan-fry the paneer for a couple of minutes per side, until golden all over
- Take your softened garlic out of the peels – place it in a bowl and mash it up with some fresh lemon juice, some lemon zest and seasoning. Toss through your roasted cauliflower.
- Dish up some golden paneer with some zesty charred cauli. Yum!
This paneer is handmade – additive, stabilizer and preservative free – and thus, much softer, so handle gently.
Cauliflower Alfredo Sauce
Deliciously low-carb, naturally creamy, pasta sauce.
- Cut your cauliflower head into chunks. Place the cauli on a tray with some whole cloves of garlic (skins on) – coat in some oil and roast until golden and soft, for about 30 minutes.
- Place the cauliflower into a blender with some grated cheese , a knob of butter, your peeled garlic cloves, salt and pepper. Add a splash of water or veg stock, some cream, blend until smooth – season to taste on completion.
This will make an unforgettably creamy pasta sauce, or if made thicker (with less stock and cream) could also be a great side or mash base.
Quick Cauliflower Rice
A healthier take on an Indian staple.
- Blitz the cauliflower florets in a food processor until real fine and rice-like.
- Sauté in a large pan with oil or butter. Cover with a lid so that the cauliflower steams and becomes more tender, for approximately 5-8 minutes.
You can jazz up this rice for different sides and cuisines: add desiccated coconut for Indian curries, garlic and rosemary for stews and one pot wonders, ginger and garlic for Asian stir-frys, chopped herbs and lemon zest for Mediterranean salads, and mixed spices (saffron, ground coriander, and cumin) for Moroccan sides.
Charred Cauliflower Head with Cheese Sauce
A traditional and delicious way of serving a truly great vegetable.
- Heat the oven to 200°C.
- Rub your head of cauli with oil (lucky cauli) – bake in a hot oven until cooked through and starting to blacken, for about 45-60 minutes. Cover with tinfoil if it’s colouring too quickly.
- Make a béchamel cheese sauce by melting a knob of butter, adding enough flour to form a paste – cooking for 2 minutes until it smells biscuity. Whisk in some milk slowly, until you have a decent amount of sauce. Add some grated cheese, a little mustard to enhance the cheese flavour, and season to taste.
- Once the cauliflower is starting to blacken, pour over your cheese sauce and bake until golden.
- Serve with some crusty bread and a salad! Badabing badaboom.
Add some fresh herbs to the sauce when adding the milk – rosemary/thyme/bay leaf will all work beautifully here.
Crumbed Cauli Bites with Guava Yogurt Dipping Sauce
A perfect afternoon snack – and rather adventurous too.
- Break your cauliflower head into florets.
- Combine 125g of breadcrumbs with some Butter Chicken Spice. Heat some oil in a pot for deep frying (tssst).
- Prepare a bowl of seasoned flour, a bowl of 2 beaten eggs and a bowl of spiced breadcrumbs. Dust the cauliflower florets lightly into your seasoned flour, then dip them into the beaten eggs – finally, cover them in the breadcrumb mixture.
- Fry them up in batches until golden – remove and set aside to drain on some paper towel.
- In a bowl, mix some yogurt with guava chutney. Season to taste and add a squeeze of lemon juice (to taste).
- Serve your golden cauli bites with your tangy guava dipping sauce. Yum!
If you want a softer cauliflower nugget, you can steam and cool the cauliflower before coating it.
The contents of this week’s boxes have been inspired by the cuisines of India – a widely known and loved cuisine bursting with flavour, colour and texture, just like the ingredients in front of you. Indian delicacies date back over 5000 years. Each region has its own traditions and cultures which influences its food – a common thread throughout is the distinct mixing of spices that gives Indian cuisine its unbeatable flavour and aroma.
In your box, you’ll find an array of super special ingredients – from Atlas Trading’s Butter Chicken Curry Spice, to pasture-reared Son of a Butcher deboned chicken, Herdsman lamb, fresh dorado, The Larder’s Spiced Guava Chutney, Cream of the Crop’s soft, creamy handmade paneer, authentic rotis, and so much more.
There are countless combinations of deliciousness that can be created with these ingredients – we’ve selected a few favourite recipes to get you geared up for Indian night. We suggest creating a variety of smaller dishes, and using your rotis to scoop ‘em up – don’t forget the sambals, these are key! Oh, and remember that this kind of food can be eaten at any time of the day, and tomorrow’s leftovers will taste even better.
Curry Toppings and Sambals
Here are some easy-to-make curry sambals to layer up a bowl of goodness.
- TOMATO SALSA: Roughly chop some tomatoes, onion, and herbs. Place in a bowl with a dash of red or white wine vinegar (or a squeeze of lemon juice), some salt, and a sweetener of choice. Stir to combine.
- GUAVA RAITA: Mix some yogurt with The Larder’s Spiced Guava Chutney until the balance is right for you. Season further to taste.
- SLICED BANANA: Simply slice it up, squeeze over some lemon juice, and add a sprinkle of salt.
- COCONUT FLAKES: In a dry pan, toast some desiccated coconut, or coconut shards until lightly golden. Remove from the pan and sprinkle over the banana once cooled.
Sambals are key to the ultimate curry experience. The more the better!
Spiced Fish Roti with Guava Raita, Tomato Sambal and Fried Paneer
Succulent dorado sautéed in butter chicken spice with baby spinach, tomato, herbs and onion sambal, fried paneer and lashings of guava chutney raita yoghurt – all wrapped up in a golden roti.
- Tomato sambal: Dice some tomato and onion, finely chop some herbs. Mix together with a dash of red/white wine vinegar and season to taste.
- Raita: Mix some yoghurt with The Larder’s Guava Chutney and a squeeze of lemon juice. Season to taste.
- Coat your dorado in some butter chicken spice mix until well coated. In a pan over medium heat with some oil, fry the fish – until golden all over and cooked through, turning it as it colours. Remove from the pan, and let it rest before slicing it up.
- In the same pan over a low-medium heat, fry some paneer cheese for 2-3 minutes, shifting it until golden all over. Gently remove it from the pan.
- In a separate pan, dry-fry the roti on both sides until heated through and golden.
- To build your roti wrap: layer up some baby spinach, tomato sambal, spiced dorado and golden paneer. Then drizzle over your guava raita, roll up and tuck in!
Guavas are one of the richest sources of vitamin C – about 4 times more than an orange.
Indian-Spiced Lamb with Papaya Salad
Spiced lamb cubes with golden sweet potato, papaya salad, and guava dressing.
- Preheat the oven to 200°C.
- Place the cubed lamb in a bowl with a drizzle of oil, and some butter chicken spice – or any spices you like. Toss to coat and set aside to marinate.
- Peel and roughly chop some sweet potato. Place it on a baking tray, toss in some oil, salt, and add in some chopped herbs of choice and whole garlic cloves (skin on). Roast until soft and golden, about 30-40 minutes.
- Peel, deseed and dice up some papaya. Place it in a bowl with some chopped herbs, salt, a squeeze of lemon juice, sliced red shallot (the green part will be best here) and grated ginger. Toss to coat.
- Combine some guava chutney with some yogurt. Add in the soft garlic flesh from the oven tray (discard the garlic skins). Mash together, and season further to taste.
- Rinse and shred some baby spinach – throw it through the papaya salad.
- Place a pan over a medium-high heat, and pan-fry your lamb until golden all over and cooked to your preference – turning them as they colour. Remove from the pan and let rest for a few minutes before serving.
- Dish up your tasty layers – some golden sweet potato, papaya salad, golden spiced lamb – drizzle with some guava spiced yogurt. Yum!
Don’t overcrowd the pan when cooking the lamb, it needs space to caramelise.
Lamb Curry Love
Flavoursome cubes of free-range lamb shoulder in a thick tomato curry sauce.
- Season your cubed lamb with salt and pepper. Place a pot over a high heat with a drizzle of oil. When hot, brown the lamb for a total of 2-3 minutes. You might have to do this step in batches. Remove from the pot on completion.
- Return the pot to a medium heat with another drizzle of oil if necessary. When hot, fry the diced onion for 3-5 minutes until soft and translucent. Add 2-3 cloves of crushed garlic, some peeled and cubed butternut or sweet potato, and your favourite Indian spices – butter chicken spice, or Rogan Josh – whatever you are keen on.
- Stir through your onions for 2-3 minutes until fragrant. Add in some tinned cooked chopped tomatoes and 100ml of water – bring to the boil. Once boiling, reduce the heat. Simmer for 5-8 minutes, stirring occasionally, until reduced by a quarter. If the sauce is reducing too quickly, add some more water.
- Add the lamb and stir until coated in the sauce. Simmer for a further 30-45 minutes, stirring occasionally. Keep assessing the lamb and the liquid – adding more liquid if it dries up. The sweet potato or butternut will simply cook into the sauce, so don't worry if they fall apart a bit. Season your curry as you go.
- Heat up your roti in a dry pan over a medium heat, until golden on both sides and heated through.
- Serve with rice and sambals.
The sweet potato/butternut not only adds nourishment to your curry, but also acts as a natural sweetener. If you prefer a smoother curry, you can blend the sauce before adding the lamb.
Palak paneer is a thick curry made from spinach and aromatics, and pieces of pan-fried Indian cottage cheese – creamy and flavourful.
- Bring a large pot of water to boil (enough to fit your spinach) – if you don't have such a thing, you can perform this in batches. Wash and roughly chop about 400g spinach. When the water in your large pot is boiling, add the spinach (in batches, if required) and cook until wilted, for about 2 minutes – not too long as it may go brown. Remove it from the water with a slotted spoon and place it in a bowl.
- Peel and dice 1 onion, peel and grate a knob of ginger, peel and slice 2-3 garlic cloves and deseed and slice a chilli.
- Place a drizzle of cooking oil into a large pot over a low heat. Fry the onion, stirring often, for about 3-5 minutes until softened. Add the ginger, garlic, chilli (to your heat preference), and some butter chicken spice mix. If you want to make your own spice mix – combine turmeric, garam masala, coriander and cumin. Fry for another 2-3 minutes on a low-medium heat until fragrant. Stir quite frequently.
- Add your wilted spinach and about 300ml of vegetable stock – turn up the heat slightly and cook for a further 2-4 minutes, stirring occasionally. Stir through 120ml of yogurt. Season (to taste) with more chilli, salt and pepper. Use a hand blender (ideally) to blend the curry (with all the liquid in the pan) until semi-smooth. Should you need to extend the sauce, add a drizzle of water until you reach your desired consistency – should you need to reduce it slightly, place it back on the heat for a few more minutes. We recommend a "saucy hummus" consistency.
- Take the curry off the heat, and gently stir through the cubed paneer. Season further to taste and serve steamin’ hot.
Serve with fluffy cuminc (jeera) basmati rice, or buttery rotis. Garnish with roasted cashews for some extra crunch.
Pan-Fried Dorado with Lemon Butter
Subtle and sublime – can’t beat a lemon-butter fish dish.
- Peel and grate some garlic and ginger. Zest up some lemon.
- Place a pan over a medium-high heat with some oil. Pan-fry the dorado, skin-side down, for a few minutes until golden – turn and repeat on the other side. You want the fish to be golden but still moist inside.
- After turning the fish – add a knob of butter, the garlic, ginger and lemon zest.
- Baste your fish as it cooks in your delicious butter sauce. Remove from the pan and let the fish rest for a few minutes before serving.
- Season with lemon juice, salt and black pepper. Garnish with some fresh chopped herbs, and serve on a bed of cauli mash with a simple side salad.
Dorado, or Mahi Mahi, is a deep sea fish that is high in protein and has a good source of selenium (a powerful antioxidant), B-vitamins and heart-healthy omega-3 fatty acids.
Roasted Butternut with Herby Yoghurt
A super simple way to hero a humble ingredient.
- Preheat the oven to 180°C. Cut your butternut into half moons. Coat in oil and season with spices of your choice (sumac and butternut are a match made in heaven). Roast for 30-40 minutes, until soft and golden.
- In a bowl, combine some yoghurt with lemon juice and zest, olive oil, chopped herbs, and seasoning.
- To serve – layer the roasted butternut, drizzle over the herby yoghurt and spiced guava chutney, and crumble over some Seed & Circus granola. Delish!
Butternut is full of beta-carotene and alpha-carotene, which your body converts to Vitamin A. Vitamin A is a powerful immune booster, free-radical fighter and eye-sight improver.
Rustic Chicken Soup for the Soul
A great way to use up leftover veggies!
- In a pot over a medium heat with some oil, fry up the chicken pieces until golden on both sides, but not totally cooked through. Remove from the pot and set aside.
- Dice up 1 onion, peel and slice 3 carrots, crush 3 cloves of garlic and roughly chop 2-3 sprigs of some thyme/rosemary leaves (and any other herbs of choice). You can also add any extra veggies that you may have – chopped sweet potato, finely chopped cauliflower florets, and quartered mushrooms are all delish and nutrish.
- Add all of the veggies to a large pot with a drizzle of olive oil and some salt and pepper – gently fry over a medium heat, for about 15 minutes (the onions should start going translucent)
- Add in some chicken stock (about 1.5 litres). Allow this to simmer for 10 minutes.
- Shred up the chicken and add it to the pot. Simmer until the chicken is cooked. Season to taste as you go.
- Lastly, add 2-3 dollops of yogurt and a squeeze of lemon juice – swirl this through the soup.
- Serve while warm, with some well-buttered, hot toast.
It has been proven that the combination of lean meat, nutrient dense broth, hydrating soupy liquid and the abundance of veggies in chicken soup, can help fight off colds and flu. The heat of the soup can also help clear sinuses and nasal passages as well as assist in treating a high fever.
Sweet Potato & Chicken Laska
Laksa is a spicy South East Asian noodle soup – this one has shredded chicken, sweet potato, spinach, peanut, and herb.
- Place a pot for the laksa (with a lid) over a medium heat with some oil, fry up your chicken pieces until golden on both sides, but not totally cooked through. Remove from the pot and set aside.
- Peel and cut 500g of sweet potato into bite-sized pieces. Place the pot 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 – 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. In a food processor, blend with 200ml coconut cream, 50ml peanut butter and 40ml soy sauce until smooth.
- Add your blended mixture back to the pot with 40ml of water, mix well and leave to simmer for 2-4 minutes. Shred up some chicken and add it back to the pot with some baby spinach – cook for a couple more minutes until the chicken is cooked through and the spinach has wilted. Add a generous squeeze of lemon juice (to taste).
- Cook and drain some noodles of choice. Add your cooked noodles to the pot. If the sauce is too thick, add a little water.
- Garnish with some chopped peanuts, and fresh herbs. Superb work.
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.
Golden Chicken Toastie with Guava Chutney & Pickled Radish
The most delectable chicken mayo sarmie EVER!
- Place a pan over a medium heat with some oil. Pan-fry the chicken for a few minutes per side, until golden on both sides and cooked through – you want that skin to be nice and crispy. Season the chicken with salt and pepper while it cooks. Set aside to rest before shredding the chicken.
- Thinly slice up some radish. Heat up a bit of vinegar with your sweetener of choice until sweet – taste to test. Then, add the sliced radish and set aside to pickle.
- Slice up some red shallot (the green part will be best here) and place it in a bowl with the shredded chicken, some mayo or yogurt, some fresh chopped herbs, and seasoning to taste.
- Slice up some bread for your toastie.
- Return the pan to a medium-high heat. Butter the bread on both sides (because, butter is life). Layer with some cheese, creamy chicken, pickled radish and a smear of guava chutney. 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.
Serve with a simple side salad, or some roasted sweet potato wedges, or both :-)
Gulgulas (Indian Banana Fritters)
An exciting way to use up overripe bananas.
- In a large bowl, mix together 2 mashed overripe bananas, ½ cup castor sugar, 1 tsp fennel seeds, 1 egg, 1 tsp vanilla essence, a pinch of cinnamon, and ½ - 1 cup of milk. Stir to blend everything well, making sure the sugar dissolves completely.
- Mix together 1½ cups of whole wheat flour, and 1 tsp baking powder, in a separate bowl.
- Using a whisk, slowly add a little at a time, add the dry to the wet ingredients. Mix well to ensure there are no lumps, or as few as you can manage. You want to end up with a batter that is really thick. You might need a little more flour to achieve this consistency.
- Heat some cooking oil in a frying pan on a medium heat. You will know the oil is heated to the temperature you need to deep-fry the gulgulas when you drop a tiny bit of batter into it and the batter floats up to the surface, but does not change colour yet.
- When the oil is ready, use a tablespoon to scoop up and drop a spoonful of batter into the hot oil. Do not overcrowd the pan as the gulgulas will stick to each other and get damaged.
- Use a slotted spoon to turn the fritters every now and then. Fry until they are golden all over. Then, drain using a slotted spoon and place on a kitchen paper towel to remove most of the oil.
- Serve while still hot with a steaming cup of masala chai.
Bananas are one of the best sources of Vitamin B6 – giving you nearly a quarter of your daily needs. B6 helps produce red blood cells, metabolise carbs and fat, turning them into energy, and helps to maintain a healthy nervous system..
Quick Apple Crumble
A simple and delicious apple crumble that’s ready in just 40 minutes.
- Preheat the oven to 180°C. Cut the apples into chunks and chuck the cores into the compost. Toss through some lemon juice, a pinch of cinnamon, and sugar of your choice (coconut sugar/castor sugar/brown sugar).
- For the crumble, combine oats with some butter. Add some chopped nuts of your choice, if you fancy. Use your fingers to evenly coat the oats and nuts in butter. Add a pinch of salt, a tablespoon of sugar and further pinch of cinnamon, nutmeg and mixed spice. Add raisins, almonds, pecans (always optional – the choice is yours).
- Place the apples in a baking tray, and bake in the oven for 15 minutes. Remove from the oven and evenly top with the crumble. Return to the oven and bake for 10-15 minutes until the crumble is golden. If it needs to brown a little longer, that will just mean that it tastes better, so go for it.
- Enjoy for brekkie or dessert! Works as a main course as well (nobody’s judging).
Oats and apples are packed with so much fibre – whoever thought they could taste this good too?
Brown Butter Cake with Banana & Lemon Yoghurt
Browned butter sponge cake served with caramelized banana and lemon-yoghurt – oh my drool.
- Cut some bananas into bite-sized pieces.
- In a pan, melt a knob of butter with either 1-2 tbsp of maple syrup/honey/sugar. Add the chopped banana, and cook until caramelised. Remove the bananas from the pan when they are golden and delicious.
- Return the pan to a low heat, melt 1 cup of butter into the sweet pan juices until it begins to foam. Stir for about 5 minutes, until it turns golden brown and smells nutty. Transfer to a large, heatproof bowl and allow to cool in the fridge until solid, for about 30 minutes. Once solid, remove from the fridge and set aside to bring back to room temperature.
- Preheat the oven to 180°C and place the oven rack in the lower middle section of the oven. Butter a nonstick cake tin or loaf pan, and dust with powdered sugar.
- Beat your browned butter until it becomes creamy. Then, add 1 cup of sugar and a tsp of vanilla essence. Continue beating for 3-5 minutes, until well combined and creamed. Beat in 4 eggs, one at a time, making sure each is thoroughly combined before adding the next.
- In a separate bowl, combine 1.5 cups of flour, a pinch of salt and 1/2 a tsp of baking powder. Then, slowly beat your flour mixture into your creamed butter mixture until well-combined.
- Transfer your batter to a loaf pan and bake for 30 minutes. Remove from the oven, loosely cover with foil, then continue baking for 20-25 minutes. Allow the cake to cool in the pan for 10-15 minutes. Then, transfer (upside down) to a serving platter.
- Mix some yoghurt with lemon juice, lemon zest, and a drizzle of honey.
- Serve with caramelised bananas and lemon yoghurt.
Serve with a cup of tea or coffee for a perfect afternoon treat.