reimagined-togarashi-bunny-chow

Reimagined Togarashi Bunny Chow

by with No Comment Recipes

reimagined-togarashi-bunny-chow

 

INGREDIENTS

For the Curry:

2 tbsp vegetable oil

1 large onion, finely chopped

3 garlic cloves, minced

1 tbsp ginger, grated

2 tbsp Spicy Sprinkles Togarashi

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

500g diced chicken or lamb (or chickpeas for a vegetarian option)

2 medium tomatoes, pureed

1 cup coconut milk

1 cup chicken or vegetable stock

2 medium potatoes, peeled and diced

Salt and pepper to taste

For the Bread Bowls:

4 small round loaves of bread

Fresh coriander and sesame seeds (for garnish)

 

METHOD

Prepare the Curry:

Heat oil in a large pan over medium heat. Sauté onions until golden. Add garlic and ginger, cooking until fragrant.

Stir in Togarashi, cumin, coriander, and turmeric, toasting the spices for 1 minute.

Add the chicken or lamb, browning on all sides. (For chickpeas, add directly to the next step.)

Mix in pureed tomatoes, coconut milk, and stock. Bring to a simmer.

Add potatoes, cover, and simmer until meat and potatoes are tender, about 20 minutes. Season with salt and pepper to taste.

Prepare the Bread Bowls:

Hollow out the center of each loaf, leaving a sturdy bread shell. Set aside the bread pieces for dipping.

Assemble the Bunny Chow:

Spoon the hot curry into the hollowed bread loaves. Garnish with fresh coriander and a sprinkle of Togarashi and sesame seeds for a festive flair.

Serve:

Place each bread bowl on a plate with the reserved bread pieces. Pair with a fresh salad or festive slaw for a complete meal

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Butternut Soup

by with No Comment Recipes

INGREDIENTS

1 medium butternut squash, peeled, seeded, and cubed

1 onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt and pepper, to taste

2 tablespoons olive oil

Super Saucy Chinese chili oil, to garnish

Fresh cilantro or parsley, chopped (optional, for garnish)

METHOD

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and

garlic, sautéing until softened and fragrant, about 5 minutes.

2. Add the cubed butternut squash to the pot. Sauté for another 5 minutes,

stirring occasionally.

3. Pour in the vegetable broth, cinnamon, and nutmeg. Season with salt and

pepper to taste. Bring to a boil, then reduce heat and let it simmer, covered,

until the squash is tender, about 20-25 minutes.

4. Using an immersion blender, blend the soup until smooth and creamy. If you

don’t have an immersion blender, carefully transfer the soup in batches to a

blender and blend until smooth

5. Ladle the soup into bowls. Drizzle each serving with a teaspoon or two of

Chinese chili oil, adjusting to your preferred level of spiciness.

6. Garnish with chopped cilantro or parsley, if desired, for freshness and added

flavor.

7. Serve hot and enjoy your butternut squash soup with a delightful hint of

Chinese chili oil!

8. This soup is warming, comforting, and gets a nice kick from the Chinese chili

oil, which adds a unique twist to the traditional butternut squash soup. Adjust

the amount of chili oil according to your spice preference.

ROAST GARLIC,MASCARPONE FLAT BREAD

by with One Comment Recipes

INGREDIENTS.

Flatbread:

1 cup greek yogurt

1.5 cups self-raising/rising flour[+ extra for flouring surface etc]

Roasted Garlic and Mascarpone:

2 heads garlic

3/4 cups[180g] mascarpone

200g buffalo mozzarella ,torn

super saucy spicy sprinkle to serve

super saucy pesto

METHOD

Flatbread:

  1. Place greek yogurt in a mixing bowl and give it a stir. add in 1 cup of flour and stir to combine, gradually add in more flour until the dough starts to form into a ball
  2. Tip the dough onto a well-floured surface and knead with your hands for a minute or two, if the dough is still too sticky, add some more flour and continue to knead. the dough is ready when it is able to hold its shape and is not sticking to your hands or the surface
  3. Heat a skillet or frying pan on medium heat. once the pan is hot ,add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. repeat with the remaining flatbread

Roasted Garlic Mascarpone

  1. Preheat oven to 200°C. Wrap garlic in foil and roast for 45 minutes or until completely softened.
  2. Squeeze garlic out of the skins into a small bowl, cool slightly then add mascarpone and season.
  3. Stir to combine. Set aside.
  4. Spread over 1/4 of the garlic mascarpone and top with mozzarella.
  5. Drizzle with pesto and sprinkle with chilli flakes and extra basil leaves to serve