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Second Issue Recipes

Second Issue Recipes

Tigernut, Raisins and Almond Rusks

Tigernut, Raisins and Almond Rusks

Ingredients: 

  • 1 ½ cup tiger nut flour
  • 2 ½ cups self-raising or whole wheat flour (gluten-free like buckwheat, rye or millet can be used)
  • 1 cup coconut sugar
  • 1 cup raisins
  • 1 cup pre-roasted almonds
  • ¼ cup shredded coconut
  • 1 tsp vanilla extract
  • 1/2cup coconut oil or olive oil
  • ¾ cup coconut milk or full-fat cream
  • 1 tbsp apple cider vinegar
  • ¼ cup flax seed flour mixed with equal amounts of water for a flax seed “egg”
  • 1/2 tsp salt

Instructions: 

Preheat the oven to 180 degrees Celsius.

  1. Mix the flours, sugar, raisins, shredded coconut, nuts, and the salt.
  2. In a separate bowl add in the oil, coconut milk, vanilla extract, apple cider vinegar and flax seed “egg”.
  3. Mix the wet in to the dry and then scoop into pre-smeared bread tins or rusk tin of preference, decorate with extra shredded coconut, and chopped almonds.
  4. Bake for 30-35 minutes until brown on top and leave to cool before slicing into fingers.
  5. Place on a baking tray to dry out for about two hours at 100 degrees Celsius.
  6. Store in an airtight container for up to two weeks.

Rachel’s Table Recipes

Rachel's Table Recipes

Shepherd's Pie

Ingredients: 

  • 1 medium onion- chopped
  • 400g beef mince
  • Mashed potatoes (about 500g)
  • 1 pack tomato paste
  • Portuguese chicken + Salt & Pepper to taste
  • 250ml beef stock
  • 1 cup grated cheese

Instructions:

  1. Pre-heat oven to 180 degrees celcius on the bake option
  2. Peel, cut and boil potatoes in a large pot until softened then drain and mash
  3. Fry the onion for a few minutes until softened and semi-transparent.
  4. Add mince and cook until no longer pink
  5. Add all seasonings, tomato paste and beef broth and bring to a steady simmer.
  6. In a medium sized baking dish, layer the meat, followed by the mashed potatoes and finally, the grated cheese and then bake until cheese has melted and turned slightly brown.
  7.  

Oros Punch

Oros

Ingredients

  • 1 pear
  • 1 pineapple
  • 1 can of peaches, or 3 fresh peaches
  • 2 cups Oros
  • Half a cup of granadilla concentrate

Instructions

  1. Blend pear, pineapple and peaches with 1 cup of water at full power.
  2. In a jug or carafe with ice, add the Oros and Granadilla concentrate.
  3. Pour the blended fruit mixture into the jug with the ice and granadilla concentrate.
  4. Mix well and enjoy.

Michaela’s Recipes

Michaela's Recipes

Char-Siu Style Pork Rashers

Char Siu Pork Rashers

Ingredients

  • 1kg pork rashers
  • Spring onion
  • Red chilli

Marinade

  • 1/2 tsp 5 spice powder
  • 1/2 tsp pepper
  • 1/4 cup white sugar
  • 1-2 tsp salt
  • 1/4 cup sherry or port wine
  • 1 tsp sesame oil
  • 1 tbsp dark soy sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp molasses
  • 2 tbsp honey
  • 2 tbsp minced garlic
  • 1 tbsp red curry powder

Basting sauce

  • 2 tbsp BBQ sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp honey
  • 2 tbsp sherry

Method

  1. Prepare the pork rashers by cutting each rasher in half.
  2. Marinate the pork rashers in the Marinade mix for a minimum of 30min.
  3. Add the pork rashers to a preheated grill, grill until cooked with a sticky coating. Frequently turn the pork rashes as the marinade is sticky and will easily burn.
  4. When removed from the grill baste the pork rashers with the Basting sauce.
  5. Garnish with chopped spring onion and chopped red chilli

Grilled T-Bone Steak with Parmesan Pap Wedges

Ingredients

  • T-Bone Steak
  • Garlic
  • Butter
  • Rosemary
  • Fresh Chilli (optional)
  • Parmesan
  • Paprika
  • 1 cup Maize Meal
  • Salt
  • Black Pepper
  • Olive oil
  • Canola oil for frying

Method

  1. Cook the maize meal accordingly. Pour the cooked pap into a dish that is at least 2cm deep and use the back of a spoon to smooth the surface.
  2. Once the pap has set in the dish, use a sharp knife to cut the pap into 8cm-long pieces and season with salt, pepper. Place the pap wedges onto a pan (on medium-high heat) with enough oil for shallow frying. Turn the wedges regularly until they become crispy and golden on each side. Once cooked, season the wedges with paprika and grated Parmesan. Set the wedges aside until serving.
  3. Pat dry the steaks, season the steaks with olive oil, salt and black pepper. Heat a skillet on medium-high heat with 1 tbsp of butter, add in the steaks and sear each side for 2 minutes. Add in 2-3 tbsp of butter, 4 sprigs of rosemary, chopped fresh garlic and chopped fresh chili. Continue turning the steaks until it reaches your desired doneness.

 

Serving Suggestions: serve the steaks with the Parmesan pap wedges along with some grilled mushrooms and sautéed snow peas.

Goat’s Cheese And Sweet Potato Croquettes With Fonio Grain

Goat’s Cheese & Sweet Potato Croquettes with Fonio Grain

Ingredients

  • 2 medium sweet potatoes (about 450g)
  • 1 ¼ cup Local Village fonio grain
  • 1 ½ cup of water
  • 1 ¼ cup vegetable stock
  • 1 tbsp olive oil
  • Salt to taste
  • 200g goat’s cheese or feta cheese
  • 2 tbsp parsley, chopped
  • 2 tbsp cornflour or cake flour
  • Vegetable oil for frying

Honey & chilli dressing

  • 1 red chilli, finely diced
  • Handful mint or parsley leaves, chopped
  • ¼ cup honey
  • 2 tbsp apple cider vinegar or lime juice
  • ¼ tbsp olive oil

Instructions

  1. Set your oven to 170ºC, and prepare a baking tray with foil. Peel and chop the sweet potatoes into chunks. Dress with olive oil and scatter onto the baking tray. Roast for 30-45 minutes until tender. Toss halfway through to avoid charring.
  2. Prepare the fonio grain by placing 1 1/2 cups water, stock and olive oil in a saucepan and bring to a simmer. Add the fonio grain. Cover the pot with a lid and cook for 1 minute. Remove from the heat and steam for 4 minutes. Remove the lid and use a fork to fluff the grains.
  3. Once the potatoes are roasted, mash the potatoes roughly. Stir in 2 cups cooked fonio grain, and continue mashing until combined. Stir in the goat’s cheese and parsley and season with salt and pepper.
  4. Using your hands, place 1 heaped tbsp of the mixture in your hands. Roll into a ball, then roll through the flour to coat. Set aside
  5. Heat the oil in a large saucepan. Bring to medium heat, around 170-180ºC if you have a thermometer. Add the fonio balls and fry for about 1 minute per side. Drain on paper towels and serve warm or at room temperature.
  6. For the dressing, place all the ingredients in a bowl. Mix well until combined. Drizzle over the croquettes before serving.

Bambara Nut Chilli Con Carne

Bambara Nut Chilli Con Carne

Bambara

Ingredients

  • 1 cup of cooked Local Village Foods Bambara nuts (soak overnight before cooking)
  • 2 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 1 red pepper chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon smoked paprika
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon cinnamon
  • 1 -2 teaspoons of dried chilli flakes
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 810g can peeled & chopped tomatoes
  • nachos, to serve
  • Fresh coriander sprigs, to serve
  • Lime or lemon wedge to serve
  • Natural yogurt to serve
Instructions

Step 1
Heat oil in a large saucepan over medium-high heat. Add onion, & garlic. Cook, stirring occasionally, until onions are translucent, then add your peppers and cook for an additional minute before adding in all your spices. Keep stirring until all spices are mixed in.

Step 2
Add tomatoes and bring to a low simmer until tomatoes are thickening then add in your cooked bambara nut and simmer further for 20 minutes to infuse all. Season with salt and pepper.

Step 3
Serve your Bambara chilli con ‘carne’ with nachos, coriander and lime/lemon wedges