recipes

400g Nasi Goreng Paste

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1 can 330ml sprite

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20 boneless chicken thighs

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100g tomato puree

350g Sri Lankan Curry Paste

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600g Greek yoghurt

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2kg leg of lamb/goat, bone in and fat trimmed

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½ or 1 scotch bonnet pepper (seeded) (depending on desired heat)

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3 sprigs fresh thyme, cut into pieces

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Garnish (Optional)

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Handful of raisins and sliced almonds

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15g chopped coriander

400g Malay Curry Paste

300g chopped tinned tomatoes

200g thick yoghurt

300g coconut milk

1.2kg diced chicken thigh

200g diced red pepper

200g sliced carrots

200g diced white potato

30g chopped coriander

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Optional: 10 bananas, to serve

400g Sweet Tamarind Sauce

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200ml orange juice

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2 tablespoons smoked paprika

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5-6 lemongrass stems

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4-5 large red chillies (deveined and deseeded)*

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20 boneless chicken thighs

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30g chopped coriander to garnish

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Optional: Handful crushed peanuts to garnish

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*vary to desired spice level

400g Mozambican Coconut Piri Piri

300g red peppers

300g tinned plum tomatoes

300ml chicken stock

20 boneless chicken thighs

350g sweet potato, cut into chunks

50g spinach

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Optional: If more heat is desired, add 1-2 scotch bonnet peppers, removing seeds and membrane.

Tequila-Marmalade Glazed Turkey:

200g Mexican Chilli Orange Paste

25g butter

25g marmalade

2 shots tequila

2-2.5kg turkey crown

3-4 orange slices

1-2 sprigs rosemary
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Smoky Ancho Gravy:

100g Mexican Chilli Orange Paste

4 Tbsp butter

4 Tbsp all-purpose flour

250ml turkey drippings

500ml chicken stock

1 tsp smoked paprika

Banana Blossom “Fish”

100g Mexican Chilli Orange Paste

520g tinned banana blossom (approx. 2 tins drained)

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Dressing

150g vegan mayonnaise

150g Mexican Chilli Orange Paste

Slaw

250g coleslaw mix

50g Mexican Chilli Orange Paste

Juice of ½ lime

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Batter

400g plain flour

3 tsp baking powder

550ml vegan beer

Tacos & Toppings

20 mini tortillas

2 finely diced mangoes

50g chopped coriander

10 Lime wedges

400g Mozambican Coconut Piri Piri

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150g cream cheese (or yoghurt)

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250g salami slices (cut into pieces)

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500g red pepper (finely diced)

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500g tinned corn

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1.6kg pre-cooked rice

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250g shredded cheddar cheese

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2 sliced spring onions to garnish

450g Nasi Goreng Paste

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600g cooked shredded chicken

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350g sliced frankfurters

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900g stir fry vegetable mix / dry coleslaw mix

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750g dried wheat noodles (to make approx. 1.6kg cooked noodles)

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Optional: Coriander and lime wedges to garnish