Grilled Squid Salad

Grilled Squid Salad

Recipe by Louis Tikaram

Ingredients

250gr or 2 large, cleaned squid tubes

1 tablespoon olive oil

½ tablespoon kecap manis (sweet soy)

Pinch of sea salt

1 cup shredded cabbage

1/2 cup julienned carrots

1/4 cup sliced cucumber

1 red chilli, seeds removed and sliced

1/4 cup sliced red breakfast radish

1 teaspoon grated ginger

2 tablespoon soy sauce

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 teaspoon brown sugar

2 tablespoons chopped green onions

1 tablespoon roasted white sesame seeds

METHOD

In a mixing bowl combine the squid tubes, sweet soy, salt and oil then allow to marinate for a few minutes while you heat up a grill plate or barbeque.

Once the grill is hot, add the squid and cook for a few minutes either side till almost cooked, you don’t want to over cook the squid and a little rare is good to keep it tender, the sweet soy will help to caramelize the squid, so you don’t have to cook it too much.

Remove from the heat and slice it up ready to toss into the salad.

In another medium bowl, whisk together the sesame oil, rice vinegar, soy sauce, sugar and grated ginger. Then, add the hot sliced squid to the dressing and toss.

In a large bowl, combine the shredded cabbage, julienned carrots, sliced chilli, sliced cucumber, and sliced radishes.

Pour the squid & dressing over the vegetable mixture and toss well to coat.

Transfer to serving plate and garnish the with chopped green onions and sesame seeds.

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Smashed Sweet Potato Dip with Yoghurt & Crispy Onion

Smashed Sweet Potato Dip with Yoghurt & Crispy Onion

Recipe by Courtney Roulston

Dietaries: Vegetarian, gluten free, meat free

Serves: 4 as a side

Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

2 medium sweet potatoes, peeled, sliced into chunks

Sea salt to taste

1/3 cup (80ml) extra virgin olive oil

2 shallots (French shallots) peeled, thinly sliced

1 clove garlic, finely chopped

1 teaspoon dried chilli flakes

1 teaspoon sesame seeds, toasted

1 cup Greek full fat yoghurt

1 lime

¼ cup coriander leaves to garnish

METHOD  

Place the sweet potato into a pot and cover with cold water and a pinch of salt. Bring up to a simmer for 12 minutes, or until soft enough to smash. Drain the potatoes and set aside.

Meanwhile heat the oil in a small frying pan and gently cook the onions until golden and crispy. Remove the onions with a slotted spoon and drain on kitchen paper. Keep the remaining oil on a low heat and add in the garlic and dried chilli to infuse for 1 minute then remove from the heat and stir in the sesame seeds.

Use a fork to gently smash the sweet potatoes. Mix the zest of the lime into the yoghurt then mix half the yoghurt into the sweet potatoes.

Roughly spread the sweet potato mixture onto a serving platter, making a few holes with the back of a spoon then add the remaining yoghurt into the holes. Squeeze a little lime juice into the chilli oil mixture then spoon over the sweet potato mixture. Scatter with fried onions and coriander leaves before serving. 

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Blueberry & Lemon Curd Eton Mess

Blueberry & Lemon Curd Eton Mess

Recipe by Courtney Roulston

Ingredients

Dietaries:  

Serves: 6

Prep Time: 10 minutes

Cooking Time: 5 minutes

Ingredients 

1.5 cups Fresh blueberries

2 tablespoons honey

500ml thickened cream

½ cup store bought lemon curd  

1 x 80g pack Coles Meringue nests

METHOD   

Place 1 cup of blueberries into a small pot along with the honey. Bring up to a simmer and cook for 2 minutes, or until slightly jammy, set aside to cool slightly.

Place the cream into a bowl and whip until soft peaks. Fold the lemon curd through the cream so there are still streaks of it throughout.

Crush the meringues into rough pieces. Layer the crushed meringue, lemon cream, fresh blueberries and some of the juice from the cooked blueberries into a large mixing bowl. Gently fold through so it is just combined.

Spoon the meringue mixture into serving glasses or plates. Top with more of the cooked blueberries before serving. 

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Cumin Beef Dumpling with Pine nut Chilli Crunch

Cumin Beef Dumpling with Pine nut Chilli Crunch

Recipe by Louis Tikaram

Ingredients

500 grams lamb mince + 10 % lamb fat in mince

5 grams toasted ground cumin seeds

25 grams harissa paste

1/2 onion diced

15 grams chopped garlic

Salt & white pepper

¼ bunch chopped parsley

¼ bunch chopped mint

1 packet round dumpling skins

Pinenut Chilli Crunch

200 ml vegetable oil

50 grams fresh chilli

50 grams garlic cloves

½ red onion

5 grams chilli flakes 

5 grams paprika powder

5 grams cayenne pepper

50 grams pine nuts

5 grams chilli flakes

10 grams sesame seeds

Pinch salt

Greek yoghurt

METHOD  

Dumpling filling

In a large bowl, combine the lamb mince and lamb fat and mix until evenly distributed.

Add the toasted ground cumin, harissa paste, diced onion, chopped garlic, salt, white pepper, parsley and mint.

Mix well with your hands until the mixture becomes slightly sticky and all ingredients are thoroughly combined, then rest in the fridge for 20–30 minutes.

Method – folding dumplings

Place one Gow gee dumpling skin in your hand and add about 1 heaped teaspoon of filling to the centre. Lightly moisten the edge of the wrapper with water, fold in half to enclose the filling and press the edges together, pleating if you like to seal well. Repeat with remaining wrappers and filling, keeping finished dumplings covered with a damp cloth so they do not dry out.

Cooking  (pan‑fried)

Heat a non‑stick or cast‑iron pan over medium‑high heat and add a thin layer of vegetable oil.

Arrange dumplings flat‑side down in a single layer and fry 2–3 minutes until the bottoms are golden.

Carefully add about 1/4 cup water, cover with a tight lid and steam 6–7 minutes until cooked through and water has evaporated; remove lid and let the bases crisp again.

Pinenut chilli crunch

Finely chop the fresh chilli, garlic cloves and red onion.

Gently heat the vegetable oil in a small pot over low–medium heat, then add onion, garlic and chilli and cook 10–15 minutes, stirring, until lightly golden and fragrant.

Turn off the heat, then stir in chilli flakes, paprika, cayenne, pine nuts, sesame seeds and a pinch of salt; allow to cool and let the flavours infuse.

To serve:

Spoon some Greek yoghurt into a shallow bowl or plate and top with hot dumplings.

Drizzle generously with the pinenut chilli crunch, making sure to get both oil and crispy bits, and serve immediately.

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Italian Pasta Salad

Italian Pasta Salad

Recipe by Louis Tikaram

Ingredients

For the Dressing

1/2 cup Squeaky Gate Extra Virgin Olive oil

2 tablespoons white wine vinegar

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon crushed chilli flakes

Big pinch sea salt

Big pinch cracked black pepper

For the Salad

350gr penne pasta

1 punnet cherry tomatoes, halved

2 green onions, chopped

1 cup marinated artichoke hearts

1/4 cup pitted kalamata olives

6 pepperoncini, chopped

150gr salami, cut into bite-size pieces

150gr mini mozzarella cheese balls

1/2 cup chopped fresh parsley

1/2 cup chopped fresh basil leaves

METHOD

Bring a large pot of water to a boil over high heat

Make the dressing. In a small bowl, whisk together all the dressing ingredients to combine.

Generously salt the boiling water, then add the pasta and cook until al dente 6 to 8 minutes.

Drain and add to a large mixing bowl.

Add the tomatoes, green onions, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs and mix well then pour all the dressing over the pasta and toss to coat.

 Allow for the pasta to sit in the dressing for a few minutes while you continue to stir to soak up all the flavours before serving.

When time to serve transfer to a large platter and enjoy by itself or as part of a summer spread!

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Chocolate & Orange Mousse

Chocolate & Orange Mousse

Recipe by Magdalena Roze

Serves 4

Ingredients

4 x Whole Avocado

1 x Block Pana Organic Dark Baking Chocolate

1 x Box Pana Organic Cacao Powder

1 x Block Pana Organic Fig and wild Orange Chocolate

 METHOD

Deseed Avocado and remove from skin.  

In a double boiler melt Pana Organic Dark Baking Chocolate

Add avocado to a blender along with two teaspoons of Pana Organic Cacao Powder 

Blend avocado and cacao then add melted chocolate to blender mix.

Blend until consistency holds and place in glass jar

Chop Block Pana Organic Fig and wild Orange Chocolate into pieces and add to top of mix in jars.

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Honey & Cinnamon Buns with Vanilla Icing

Honey & Cinnamon Buns with Vanilla Icing

Recipe by Courtney Roulston 

Dietaries: 

Serves: Makes 12

Prep Time: 30 minutes, plus 30 minutes resting time 

Cooking Time: 30 minutes 

Ingredients 

1/3 cup full fat milk 

75g butter 

2 tablespoons Coles Finest honey 

¾ cup water 

4 level teaspoons instant yeast 

3 cups plain flour 

1 teaspoon sea salt

Filling:

¼ cup brown sugar 

¼ cup white sugar 

2 teaspoons ground cinnamon, plus extra to garnish 

50g softened butter 

Icing:

1 cup icing sugar, sifted 

1 tablespoon softened butter

1 tablespoon Coles Finest honey 

1 teaspoon vanilla bean paste

METHOD 

Place the milk, butter and honey into a small pot over a low heat and warm through until the butter has melted. Stir to combine then pour into the bowl of a stand mixer. Add in the water to cool the mixture slightly then scatter in the yeast and stir through. Add 2 cups of the flour and salt to the yeast mixture and mix with a dough hook on a low speed for 2 minutes. With the mixer going, add the remaining flour 1 tablespoon at a time then leave to knead on a low speed for 3 minutes, or until the dough is sticky and elastic. 

Grease the inside of a bowl then place the dough into the bowl (the dough will still be sticky at this stage). Lightly oil the top of the dough then cover with a clean tea towel and leave to rise in a warm area for 15 minutes. While the dough rests, combine all the filling ingredients in a bowl until mixed thoroughly and set aside. 

Heat the oven to 180 degrees celsius. Turn the dough out onto a floured surface and gently knead. Roll into a rectangle around 3/4 cm in thickness. Carefully spread the cinnamon filling all over the dough. Roll up into a log shape then cut into 12 even pieces. 

Grease the inside of a rectangular baking dish with butter and arrange the rolls cut side up in the dish. Cover with a clean tea towel and leave in a warm area for 15 minutes to rise.

Bake for 30 minutes, or until the rolls are golden and cooked through. Remove from the oven and allow to cool slightly for 30 minutes. Whisk the icing ingredients along with 1 tablespoon of warm water until smooth. Spread the icing onto the buns then sprinkle with extra cinnamon. Leave for 10 minutes before serving.

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Salmon Sashimi with Wasabi, Honey & Avocado

Salmon Sashimi with Wasabi, Honey & Avocado

Recipe by Louis Tikaram

Ingredients

150 grams sashimi grade salmon

1 bunch chives

2 Ripe Avocados

1 teaspoon Wasabi Paste

2 teaspoons honey

1 Lemons (juiced)

1 teaspoon Salt

1 teaspoon olive oil

METHOD

Cut the avocado in half, remove the seed and scoop out the flesh.

With a stick blender or food processor combine the avocado, wasabi paste, honey, juice from lemons and a salt.

Blend the ingredients scrapping down the sides of the food processor till a smooth consistency, add a touch of water if you want it a little thinner.

Store in a piping bag, seal and refrigerate ready to serve.

When ready to serve remove skin, bones and bloodline from the salmon and slice into bite size pieces.

Finley slice the chives then arrange the salmon onto a serving plate.

Squiggle the wasabi, honey & avocado over the salmon then sprinkle with chives.

Drizzle with olive oil and some extra sea salt to finish.

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Beef Tartare with Grilled Crostini

Beef Tartare with Grilled Crostini

Recipe by Louis Tikaram

Ingredients

1 fresh baguette

1 tablespoon oil

200 grams black angus sirloin steak

2 tablespoons capers, drained and finely chopped

2 tablespoons cornichons, finely chopped

2 tablespoons shallots, finely chopped

2 tablespoons parsley, finely chopped

2 tablespoons Worcestershire sauce

1 ½ tablespoons Dijon mustard

½ teaspoon sea salt, plus a little more for crostini

1 egg

METHOD

Slice the baguette thinly on the diagonal so you have nice large, thin slices.

Heat a grill pan, oil and salt the slices and grill lightly till a little toasted and crispy, set aside ready to serve.

Cut beef into ½ cm slices, then into ½ cm strips and then finely chop into a small dice.

Chop the capers, cornichons, shallots, and parsley into a fine dice. Add to a mixing bowl and add Worcestershire sauce and mustard then stir to combine.

Add the steak, gently fold in all the ingredients, add salt, to taste, mix again.

Serve on a plate and make a small well in the centre then gently add the egg yolk.

Serve with a few extra cornichons and your toasted baguette and spoonful of mustard.

Enjoy right away.

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Thai Basil Grilled Prawn

Thai Basil Grilled Prawn

Recipe by Louis Tikaram

Ingredients

¼ cup olive oil

500 grams whole green prawns, peeled and deveined

¼ cup Ayam Thai basil chilli paste.

2 tablespoon Soy sauce

1 tablespoon fish sauce

1 long red chilli, deseeded and sliced thinly

½ bunch spring onion, julienned

1 cup picked coriander leaves

1 x lime

METHOD

In a large mixing bowl add the olive oil, prawns, Thai basil chilli paste, soy and fish sauce.

Allow to marinate for at least 30minutes.

In a hot grill pan add the marinated prawns and cook on a high heat till caramelized, around 2 minutes then flip and cook on the other side for a further minute.

Once cooked remove from the heat and add to a clean mixing bowl.

Combine with the spring onion, coriander, chilli and a squeeze of fresh lime toss to combine then stack on a serving platter.

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Yoghurt Marinated Grilled Corn

Yoghurt Marinated Grilled Corn

Recipe by Louis Tikaram

Ingredients

Corn

4 sweet Corn

2 tablespoon butter

1 teaspoon chaat masala

2 teaspoons finely chopped coriander leaves

For Marinade

1 cup Greek yogurt

1 teaspoon salt

1 teaspoon red chilli powder

1 teaspoon masala powder

Juice of 1 lime

1 tablespoon olive oil

METHOD

In a large pot of boiling water cook the corn over medium heat for around 5 minutes until soft. Drain the corn and allow to cool.

In a large mixing bowl prepare the marinade by adding the Yoghurt, salt, chilli powder, masala powder, lime juice and olive oil. Whisk till combined and forms a smooth consistency.

Spoon the marinade over the corn to completely cover and set aside for 10-15 minutes for the flavours to soak in.

On a hot grill pan or BBQ cook the corn over a medium heat being sure to rotate on all sides on until golden and crisp. It usually takes 4-5 minutes to roast evenly.

While the corn is cooking melt the butter and add the chaat masala and chopped coriander leaves.

When the corn is charred and crispy brush the coriander butter all over and sprinkle with a little sea salt before serving nice and hot.

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Blueberry & Whipped Ricotta Toast

Blueberry & Whipped Ricotta Toast

Recipe by Courtney Roulston

Dietaries: Vegetarian, meat free

Serves: 2

Prep Time: 5 minutes

Cooking Time: 10 minutes

Ingredients

2 slices sourdough bread

2 tablespoons extra virgin olive oil

250g fresh ricotta cheese

Sea salt to taste

1.5 cups fresh blueberries

2 tablespoons honey

1 lemon

METHOD

Heat a frying pan over a medium heat. Drizzle the bread with oil then place into the pan and cook for 2 minutes each side, or until crispy and golden. Set aside.

Wipe the pan clean with paper towel then add in the blueberries, honey and a squeeze of lemon juice. Bring the mixture up to a simmer for 2 minutes, or until slightly jammy. Turn off the heat and set aside.

Place the ricotta into a small food processor along with a pinch of salt and blitz until smooth and creamy. Place into a zip lock bag if piping.

Pipe the ricotta onto the toast, or just smear on with a spoon. Spoon over the blueberry mixture then grate over a little lemon zest before serving.

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Taiwanese 3 Cup Chicken

Taiwanese 3 Cup Chicken

Recipe by Louis Tikaram

Ingredients

500 grams chicken thigh (skin on/bone in)

2 tablespoons Extra Virgin Olive Oil

1 knob ginger, peeled & sliced

6 cloves garlic, sliced

2 long red chillies, deseeded & chopped

6 tablespoons sesame oil

1/2 cup soy sauce

½ cup Chinese cooking wine

4 tablespoons sugar

4 green onions (chopped)

Coriander sprigs (to garnish)

METHOD

In a pot over medium-high heat add the oil and start to fry the chicken Skin side down, cook for 2–3 minutes until golden brown then flip and repeat.

Add the sesame oil, garlic, red chili, and ginger, and fry for another 1 to 2 minutes or until starting to colour.

Pour in soy sauce, Chinese cooking wine, and sugar, then cover turn down the heat and cook for a further 5 to 6 minutes.

Remove the chicken from the pan and tip over all the sticky sauce, garnish with green onion & coriander springs.

Enjoy with steamed rice and vegetables.

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Citrus & Olive oil Baked salmon

Citrus &  Olive oil Baked salmon

Recipe by Louis Tikaram 

Ingredients

500 to 700 grams salmon fillet

½ cup squeaky gate extra virgin olive oil

1 lemon, thinly sliced

2 limes, thinly sliced

1 orange, thinly sliced

½ teaspoon dried chili flakes

Pinch of salt

Pinch of cracked pepper

1 bunch chopped fresh dill

1 tablespoon chopped fresh oregano

METHOD

Preheat the oven to 150 degrees and line a backing tray with paper.

Place the salmon fillet on the tray and check for bones then drizzle olive oil all over the salmon, season with salt, pepper and chilli flakes and massage into the flesh of the salmon with your hands.

Layer the thinly sliced citrus decoratively all over the salmon, I like to try and recreate the look of scales alternating the colours. This can be prepared ahead of time and left in the refrigerator.

If you have any left-over citrus save it to squeeze the juice over the cooked salmon later.

Cook the salmon for around 15 minutes depending on the thickness of the salmon, check after 10 minutes to see how it is cooking, the flesh should be a light pink and around the edges should be turning slightly opaque.

Remove from the oven and transfer to a large serving plate and sprinkle with fresh chopped dill and oregano. If you have any leftover citrus slices squeeze them over the salmon now.

Sprinkle with some extra sea salt and serve immediately.

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Wholesome Yoghurt Hotcakes

Wholesome Yoghurt Hotcakes

Recipe by Magdalena Roze

Ingredients

Hotcakes

1/2 cup buckwheat flour

1/2 cup plain flour

1 teaspoon baking powder

1/2 cup Jalna yoghurt

1/2 cup milk

1 teaspoon vanilla

1 egg

Ghee or coconut oil

To serve:

Jalna Biodynamic Organic yoghurt

2 punnets blueberries

Honey

A few basil leaves, sliced finely

METHOD

For the hotcake batter, place flours and baking powder in a medium bowl and whisk together to combine. In another bowl, whisk an egg then whisk in the yoghurt, milk and vanilla. Pour into the flour and combine with a wooden spoon. Don’t overmix.

Place 1 punnet of blueberries in a small saucepan with a drizzle of honey and cook on medium heat for a few minutes until they start to breakdown. Set aside to cool, add basil leaves and mash with a fork.

Heat a frying pan with coconut oil or ghee, then fry full ladles of pancake batter on both sides until golden brown and cooked.

To serve, top with a dollop of Jalna yoghurt, drizzle blubbery smash and a few fresh blueberries.

Note: if gluten free, you can use just buckwheat flour, but flavour will be stronger.

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Sweet Potato Taco Salad

Sweet Potato Taco Salad

Recipe by Courtney Roulston

Dietaries: Meat free, gluten free

Serves: 4

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients

1 red onion, sliced

2 limes

2 corn tortillas, cut into strips around 10cm long

1/3 cup (80ml) extra virgin olive oil

2 small, sweet potatoes, sliced into 2cm cubes

½ pack taco seasoning

Sea salt and pepper to taste

1 can black beans, drained, rinsed

1 ripe avocado, diced

1 cos lettuce, washed, sliced

100g feta cheese

1 teaspoon honey

METHOD 

Place the sliced onion in a bowl along with the juice from 1 lime and a pinch of salt. Set aside to soften.

Heat 60ml of the oil in a frying pan over a medium heat. Cook the tortilla strips until golden and crispy. Remove from the pan and place on paper towel to cool.

Place the same pan back onto the heat with any excess oil left in it. Add in the sweet potatoes and cook, stirring for 5 minutes, or until it starts to brown. Add in the taco seasoning and a splash of water to help steam. Continue to cook for a further 5 minutes, or until the sweet potato is tender.

Drain the onions from the lime juice then mix in honey and remaining oil to the liquid to make the dressing.

Add the sweet potatoes, black beans, avocado, onion and lettuce to a bowl. Pour over the dressing and gently toss. Place onto a serving platter then top with crumbled feta, crispy tortilla strips and extra lime wedges.

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Mango & Yoghurt Parfait

Mango & Yoghurt Parfait

Recipe by Louis Tikaram

Ingredients

1 large ripe mango

1 cup Jalna Greek yoghurt

1 cup thickened cream

¼ cup raw sugar

1 cup Arnott’s arrowroot biscuits

½ teaspoon vanilla essence

1 x lime

METHOD 

Mix the yogurt, cream, sugar and vanilla extract in a large bowl and whisk for 3 to 4 minutes until the sugar dissolves and the mixture becomes thick and fluffy and forms soft peaks (you can use an electric mixer if preferred).

In another bowl crush the biscuits with your hands to form consistent sized crumbs.

In 3 x water glasses, wine glasses or dessert glasses start to layer the yogurt mixture, then add a layer of the crushed biscuits, and repeat until the ingredients are used up, I usually get 3 layers of yoghurt and 3 layers of biscuit, finishing with a thin layer of biscuit on the top.

Cover loosely with cling film and refrigerate for at least 5 hours, or preferably overnight.

When ready to serve, dice the ripe mango and add to the top of the glass, I love to add a squeeze of lime and add some zest for that real summer taste.

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Harissa Grilled Squid

Harissa Grilled Squid

Recipe by Louis Tikaram

Ingredients

Squid (whole pieces)

Al Fez Harissa Paste

Extra Virgin Olive Oil

Parsley

Red Onion

Cucumber

Lemon Juice

Sea Salt

METHOD

Prepare a medium–hot barbecue grill.

Leave the squid whole and season with salt and olive oil on both sides, adding a little extra salt, then place the squid straight on the grill and cook it slowly.

In a separate mixing bowl, to create your citrus salad, add parsley, red onion, cucumber cut into spears, chilli flakes, salt, lemon juice and olive oil, then mix to combine.

On a serving plate, add a dollop of Al Fez Harissa Paste to form the base for the squid to rest on.

Slice the squid into rings, place them on the plate and add the citrus salad on the side.

Enjoy!

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Farm Veggies with Carrot Top Pesto

Farm Veggies with Carrot Top Pesto

Recipe by Magdalena Roze

Serves 4 • ½ cup leftover pesto.

Ingredients
1 bunch of small baby carrots with tops
1 bunch of radishes with leaves
250 g colourful cherry tomatoes if available (or 2 truss tomatoes)
2 cucumbers
2 tablespoons apple cider vinegar
1 teaspoon salt
500 g cottage cheese

Carrot top pesto

1½ cups (washed and drained) chopped carrot top leaves and radish leaves (from the bunch of carrots and radish)

100g nuts like macadamias.

80g pepitas

2 garlic cloves

80g parmesan

juice of 1/2 lemon 

150g olive oil

Salt and pepper

METHOD 

Cut the tops off the carrots and radishes, trim the stalks (carrot stalks are very bitter) and set aside for the pesto. Now chop your carrots, radishes, tomatoes, and cucumbers so they’re chunky enough to scoop up the cottage cheese. Place them all in a bowl with the vinegar and salt and set aside for about 30 minutes. 

For the pesto, place the leaves in a food processor and pulse until finely chopped. Add garlic, parmesan and lemon juice and pulse until smooth. Next add the olive oil and nuts and pulse until well combined but leaving nuts a little gritty. Season with salt and pepper.

To serve, spoon your cottage cheese on a large serving dish and arrange your vegetables over the top in a nice colourful mess. Generously drizzle over the pesto. If you’re entertaining, encourage your guests to eat with their hands; it always tastes better that way!

Note
Store the leftover pesto in a sealed container in the fridge and use as a delicious addition to salads.

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Chickpea Ful

Chickpea Ful

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 5

Cook Time: 10 minutes

Ingredients

½ cup olive oil

½ red onion, diced

2 garlic cloves

1 jalapeno, sliced.

1 teaspoon cumin

1 teaspoon smoked paprika. 

2 tins of chickpeas, drained.

½ bunch parsley, chopped

1 tomato diced.

½ red onion, diced finely

1 lemon

Sea salt

METHOD

In a fry pan cook the onion in the oil until softened. Turn off the heat and let it cool.

In a mortar and pestle, crush the garlic, jalapeno’s, cumin and smoked paprika with a pinch of salt. Add the oil into the mortar and pestle and mix through. 

In the saucepan add the chickpeas and with half a can of water, cook until the chickpeas are heated through and soft. With a potato masher, mash the chickpeas until roughly broken up and creamy. Add the garlic into the pan and fold through gently heating the mix. Season with sea salt to taste. 

Serve the Ful in a bowl topped with a squeeze of lemon, extra olive oil, diced tomatoes, parsley, and chilli. Serve with flat bread on the side.

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