recipes

400g Sri Lankan Curry Paste

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800ml tinned coconut milk

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1.2kg diced chicken thigh

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600g diced white potato

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15g chopped coriander to garnish

200g Cuban Chimichurri

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10 beef burgers

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10 brioche buns

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10 mild cheese slices (e.g. swiss, edam)

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20 pieces crinkle cut gherkins

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20 pieces thin sliced chorizo

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150g mayonnaise

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50g American mustard

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Salad (e.g. lettuce leaf, tomato slice)

200g Mexican Chilli Orange Paste

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400g slow cooked pulled pork

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1 strong expresso shot

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10 soft mini tortillas

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Toppings (shredded lettuce, black beans, diced red onion, corn)

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50g sour cream

400g Panggang Paste

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Optional: 5 teaspoons dried chilli flakes

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10 chicken breasts

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400g mozzarella cheese

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Salt and Pepper

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3 spring onions, chopped to garnish

400g  Mexican Chilli Orange Paste

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20 boneless chicken thighs

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150g mayonnaise

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20 lime wedges to garnish

10 wheat tortillas

Refried beans

200g Cuban Chimichurri

450g tinned kidney beans

2 teaspoons cumin seeds

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Dressing:

100g Cuban Chimichurri

100g sour cream

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Toppings:

200g chorizo, sliced and fried

3 avocados, sliced

10 eggs, scrambled or fried

250g grated cheddar (or other mild) cheese

15g chopped coriander

400g Mexican Chilli Orange Paste

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800g tinned plum tomatoes

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200g diced white onion

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800g diced butternut squash

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300g tinned chickpeas

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300g chopped carrots

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100g dried apricots, diced

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2 teaspoons ground ginger

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1 tablespoon fennel seeds, coarsely ground

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10g chopped coriander

Devil’s Curry:

400g Malay Curry Paste

800g tinned chopped tomatoes

800g diced pork shoulder

400g sliced smoked pork sausages
200g diced white onion

500g diced white potato

1-2 sliced red chillies

*2 teaspoons English mustard powder

15g chopped coriander to garnish 

*omit if desired

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Butter Cumin Rice:

2 tablespoons unsalted butter

3 teaspoons whole cumin

1 teaspoon salt

550g uncooked white basmati rice (to make approx 1.65kg cooked rice)

15g chopped coriander

400g Sweet Tamarind Sauce

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50g sriracha chilli sauce

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30 chicken wings

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300g potato starch or cornstarch

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30g sesame seeds, to garnish

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30g sliced spring onion, to garnish