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Dukkah

Recipe:

Dukkah

Dukkah is a traditional Egyptian spice blend, made from a combination of toasted nuts, seeds and spices. It can be used for truly anything, from creating a crispy coating on fish, to acting as magic seasoning dust on almost any dish.

Makes: 200g of Dukkah
Total Time: 15min
Storage: 5 days in the fridge

Ingredients

  • 110g hazelnuts
  • 80g Sesame Seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon Malden sea salt

Method

  • Preheat oven to 180°C.
  • Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted.
  • Rub the hazelnuts between a clean tea towel to remove as much skin as possible.
  • Place the toasted hazelnuts in the bowl of a food processor and process until roughly chopped.
  • Transfer them to a large bowl.
  • Heat a medium frying pan over medium heat. Add the sesame seeds and toast them, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
  • Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle or a blender with a milling attachment on it. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
  • Serve Dukkah with some extra virgin olive oil and crusty bread.

Equipment needed:

Oven, Food processor, Baking tray, Blender

Additions:

Fresh herbs are a great addition – you could try coriander or parsley.

Download Recipe PDF

Dukkah

Parsnip Crisps Garnish

Recipe:

Parsnip Crisps Garnish

A great garnish that adds an awesome crunch and texture to any dish.

Total Time: 3hr
Prep: 5min
Cooking: 2hr 55min
Storage: 7 days in airtight container

Ingredients

  • Parsnips
  • Salt
  • Black pepper
  • Olive oil

Method

  • Using a swivel blade peeler, peel long strips from the parsnips (including the peel) and place in to a large bowl with a good drizzle of olive oil so it just about coats them.
  • Season with salt and pepper and toss well.
  • Arrange the parsnip strips in single layers on multiple baking trays.
  • Roast in the oven for 2-3 hours minutes on 120c turning every half an hour, until golden and crisp.
  • Allow them to totally cool before removing from the tray

Equipment needed:

Chopping board, Vegetable peeler, Oven, Baking tray

Download Recipe PDF

Parsnip Crisps Garnish

Pea, Mint and Feta Garnish

Recipe:

Pea, Mint and Feta Garnish

The perfect garnish to go with the courgette and feta fritters or with the pea pancakes in this module. They’re super quick to make too!

Makes 8 Portions
Total Time: 5min
Storage: 5 days in the fridge

Ingredients

  • 400g frozen peas
  • 150g of feta cheese
  • 10g of fresh mint

Method

  • Defrost the peas by either getting them out in advance or boiling the kettle and pouring boiling water over them. Drain it off after 4/5 minutes and then leave the peas to cool
  • Crumble in the feta cheese
  • Finley chiffonade the mint and place that in the bowl too
  • Mix well and store in the fridge until needed

Equipment needed:

Mixing bowl, Chopping board, Chef’s knife, Spoon

Download Recipe PDF

Pea, Mint and Feta Garnish

Buckwheat and Cinnamon Pancakes

Recipe:

Buckwheat and Cinnamon Pancakes

What better way to celebrate breakfast than with these amazingly healthy Buckwheat and Cinnamon Pancakes? Really quick and easy to make, they’re gluten free and vegan too.

Makes: 2 Portions
Total Time: 15mins
Storage: 5 days in the fridge

Ingredients

  • 50g of Fine Buckwheat Flour (you can also use plain gluten free flour if you cant find buckwheat)
  • 40g of Fine Desiccated Coconut
  • 20g of Coconut Palm Sugar
  • 1 teaspoon of Ground Cinnamon
  • 1 teaspoon of Gluten Free Baking Powder
  • 1 pinch ofPink Himalayan Salt
  • 80ml of almond milk (or milk alternative of your choice)

Method

  • Place all of the dry ingredients into a small mixing bowl.
  • Add in the fresh almond milk or KOKO coconut milk.
  • Whisk the mix together really well.
  • Leave it to stand for 5 minutes for the baking powder to react with the liquid. This will ensure the batter starts to thicken and it will also to help it rise, giving it that fluffy texture when it’s cooked.
  • Ladle the mix (one at a time) into a hot, nonstick frying pan. As long as your pan is nonstick, you won’t need any extra oil to cook the pancakes in.
  • Cook on one side until golden brown and you will notice bubbles coming through the other side.
  • Flip the pancakes over and cook for a further 2 minutes on this side.
  • Serve and garnish with a topping of your choice.

Equipment needed:

Mixing bowl, Whisk, Frying pan, Spoons

Additions:

I love to chop up a whole banana and top the pancakes, also adding a little coconut nectar and finally chopped pecans. Fresh berries are also great!

Download Recipe PDF

Buckwheat and Cinnamon Pancakes

Courgette, Spinach and Feta Fritters

Recipe:

Courgette, Spinach and Feta Fritters

I know the word fritter conjures up an idea of a world of deep-frying and dense-eating, but these are light, simple babies – just grated courgettes, mixed with feta, herbs, onions and garlic, stirred up with flour and eggs and dolloped into a frying pan to make little vegetable pancakes which, unlike most fried food, are best eaten not straight out of the pan, but left to cool to room temperature. This takes any slaving over a hot stove element out of the equation.

Makes: 6 Portions
Total Time: 25min
Prep: 15min
Cooking: 10min
Storage: 4 days in fridge

Ingredients

  • 2 whole courgettes
  • 1 whole red onion
  • 2 cloves of garlic,
  • 5g of thyme
  • 5g of basil
  • 5g of flat leaf parsley
  • 2 free range eggs
  • 10g (2tsp) baking powder
  • 100g of baby spinach
  • 75g of feta cheese
  • 150g gluten free self raising flour
  • A pinch of ground black pepper
  • A pinch of Himalayan pink salt
  • 10ml of cold pressed rapeseed oil

Method

  • Grate the courgettes and add them to a mixing bowl
  • Dice the red onion and mince the garlic
  • Adding them to the mixing bowl along with the thyme leaves, chopped herbs and chopped julienned baby spinach.
  • Season with a good pinch of salt and pepper before combining by hand
  • Allow the greens to wilt for 5 minutes before evenly adding in the baking powder and crumbling in the feta cheese
  • Then add the eggs and mix in the flour.
  • Combine by hand to a sticky dough.
  • Season further and mix again.
  • Add some of the cold pressed rapeseed oil to a frying pan
  • Add a handful of the mixture to a hot pan, shaping them as they’re placed in.
  • Fry until golden on both sides for 2-3 minutes and transfer to a baking tray.
  • Place in the oven for 10 minutes on 180 degrees to finish cooking them and serve with the pea garnish in this module.

Equipment needed:

Chopping board, Chef’s knife, Mixing bowl x 2, Whisk, Frying pan, Spatula, Baking tray, Oven

Top Tips:

The courgettes can contain a very high water content. To remove some of the water will get you a dryer fritter which is better so to do this you should light salt the courgette in the mixing bowl once it has been grated and then place it into a fine sieve over the bowl and let it drain whilst you prep all of the other ingredients. Give it a good squeeze with your hand to help it slightly.

Vegan Sweetcorn Fritters

Recipe:

Vegan Sweetcorn Fritters

Vegan sweetcorn fritters that are also gluten free and have a nice little kick of chili powder too them as well.

Makes: 8 Portions
Total Time: 25min
Prep: 15min
Cooking: 10min
Storage: 3 days in the fridge

Ingredients

  • 1 x can tinned sweetcorn drained and rinsed
  • 80g of chick pea flour
  • 2 flaxseed eggs
  • 3 x spring onions
  • 1 x clove garlic
  • 1 x red pepper
  • 1/2 teaspoon of mild chilli powder
  • 20g of nutritional yeast flakes
  • 10g of gluten free baking powder
  • 200ml of almond milk
  • 10ml of cold pressed rapeseed oil for cooking
  • A pinch of Himalayan pink salt
  • A pinch of ground black pepper

Method

  • Have the flaxseed eggs pre made and ready to go when you being making the sweet corn fritters
  • Drain and rinse the tin of sweetcorn
  • Add the sweetcorn to the mixing bowl
  • Finely dice the red pepper and add it into mixing bowl.
  • Finely slice the spring onions
  • Mince the garlic add to mixing bowl with spring onions
  • Add in the flaxseed eggs and chickpea flour, mix it well to combine it
  • Add the baking powder, nutritional yeast, chili powder and whisk in the almond milk to achieve a batter consistency.
  • Season well with salt and pepper
  • Add half of the mix to a blender, reserve the other half in the mixing bowl, then mix both of the consistencies together back in the mixing bowl
  • Give the mix ten minutes to thicken slightly before starting to cook.
  • Use a good quality non stick frying pan
  • Get the frying pan on a high heat, add some cold pressed rapeseed oil and using a metal ring or cutter to keep its shape, add 3 tablespoons of the batter mixture to the pan.
  • Cook for 2 minutes on each side before adding to a preheated oven at 180 degrees for 10 minutes to crisp up and finish cooking throughout
  • Serve with guacamole and tomato and mango salsa.

Equipment needed:

Chopping board, Chef’s knife, Blender, Mixing bowl, Spoons, Whisk

Additions:

Serve your fritters with tomato salsa, guacamole, or parsnip crisps.

Download Recipe PDF

Vegan Sweetcorn Fritters

Pea Pancakes

Recipe:

Pea Pancakes

Peas are a great protein source and the pancakes are bursting with nutrients from the greens. This make a super healthy breakfast or lunch catering for everyone – it’s even gluten free. These pancakes really can be adapted to so may different scenarios.

Makes 16 pancakes
Total Time: 50min
Prep: 5min + 30min to rest the batter
Cooking: 15min
Storage: 2 days in the fridge

Ingredients

  • 200g of peas
  • 50g of curly kale
  • 50g of baby leaf spinach
  • 200g of plain, gluten free flour
  • 2 whole free range egg
  • 300ml of almond milk
  • 10g (2tsp) of gluten free baking powder
  • A pinch of ground blank pepper
  • A pinch of himalayan pink salt
  • 10ml of cold pressed rapeseed oil for cooking the pancakes

Method

  • Add the spinach and the kale into the bottom of the blender first
  • Then add the peas, flour, eggs, baking powder and almond milk to the blender on top of the kale and spinach and season well with a good pinch of salt and pepper.
  • Blend the ingredients on full speed for about 1-2 minutes depending on the blender to a smooth batter consistency
  • Scrape the sides as you go to make sure it all incorporates
  • Store the batter in the fridge for around 30minutes before use
  • Heat a non stick frying pan to a medium to high heat and spoon in the pancake mixture to the size required
  • Cook on one side until you start to see bubbles appearing through the pancake
  • Flip the pancake over and cook the other side for another minute and they will be cook through
  • Either serve the pancakes hot straight away or place onto a try to cool and store them in the fridge to be warmed through in the oven at a later date

Equipment needed:

A blender, Jug or mixing bowl, Non stick pan, Spatula to flip the pancakes over, Tray or cooling rack for the cooked pancakes

Additions:

Pea pancakes are a great breakfast option or as a more savoury lunch. They work great with loads of things. I like to eat them with the peas and feta mix in this module or alternatively with poached eggs. They can also be used as a base served with a fresh salad and baba ghanoush or houmous.

If you make your pea pancakes small you can use them as amazing little canapé bases for more fancy occasions.

Top Tips:

Alway slightly undercook the pancakes if you are going to be reheating them at a later date as they can tend to go quite dry due to being very thin.

Download Recipe PDF

Pea Pancakes