recipes

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

1 whole cauliflower, cut into florets
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150g Cuban Chimichurri
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2 Tbsp tahini
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1 Tbsp toasted pine nuts, to garnish
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5g chopped coriander, to garnish
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5g chopped chives, to garnish

Bowl:

400g diced roasted sweet potato

400g diced pan fried tofu 

400g edamame

150g shredded carrot

150g cucumber, seeded and sliced

Juice of 1 lime

30g chopped coriander, to garnish

100g crushed roasted peanuts, to garnish 

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 Dressing:

400g Satay Paste

400g coconut milk

400g Malay Curry Paste

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400ml coconut milk

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400g diced tinned tomatoes

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1.2kg diced goat meat 

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400g diced white potato

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200g diced white onion

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15g chopped coriander to garnish

400g Sri Lankan Curry Paste

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800ml coconut milk

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1.5kg shelled prawns*

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200g diced white onion

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100g desiccated coconut

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15g chopped coriander to garnish

*if desired, substitute with:

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1.2kg shelled prawns

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300g cut green beans

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400g Cuban Chimichurri

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20 boneless chicken thighs

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4 large apples, cored and diced 

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200g diced onion

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2 tablespoons gin

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15g chopped coriander to garnish