Hummus Bean Bowl
Ingredients
for the Hummus
Boiled chickpeas ¼ cup
A pinch of salt
2 garlic cloves
1 tbsp Tahini paste
A pinch of roasted cumin powder
A pinch of oregano
1 tsp lime juice
2 tbsp water
1 tbsp olive oil
10 black olives
For Re-fried beans
¼ cup boiled rajma
¼ cup rajma water
1 tbsp chopped onion
2 tbsp chopped tomato
1 tbsp chopped green pepper
¼ tsp chilli powder
A pinch of salt
A pinch of black pepper
1 tsp oil
For grilled vegetables
1/8 green pepper
A few bay corn
A few button mushrooms
A pinch of salt
A pinch of pepper
1 tsp oil A pinch of oregano
A pinch of chilli flakes
For the garnish
1 tbsp chopped cucumber
1 tbsp chopped tomato
1 tbsp chopped coriander
Method
For the Hummus
Chop olives, set aside.
Add ingredients into a food processor and blitz to a smooth paste.
Check seasoning and remove the hummus, refrigerate.
For the Re-fried beans
Heat oil in a heavy pan and saute onions and peppers till brown.
Add tomatoes and cook till mashed, and water has dried.
Add chilli powder and cook till aromatic.
Add boiled rajma and water.
Boil, reduce to a simmer.
Cook till the beans are beginning to mash.
Season and cook to a thick saucy consistency.
Set aside in a warm area.
For grilled vegetables
Cut vegetables into thick strips.
Add veg to a mixing bowl.
Season and add herbs, spices and chilli.
Add oil and toss to coat vegetables.
On a grill, place vegges 1 centimeter apart.
Grill till edges are charred.
Turn and cook.
To assemble: Portion hummus onto a plate. Garnish with chopped olives. Portion re-fried beans and grilled vegetables. Garnish salad with tomato, cucumber and coriander leaves.
Jamaican jerk chicken with red onion marmalade and baked sweet potato chips
Jamaican jerk chicken with red onion marmalade and baked sweet potato chips
Ingredients
For the potato wedges
1 medium sweet potato
Pinch salt
Pinch crushed black pepper
1 spring fresh thyme
½ tsp chipotle chilli powder
Oil ½ tsp
For grilled vegetables
Yellow Zucchini 3 slices
Button mushrooms a few
Red pepper 1/8 pepper
Broccoli 3 florets
A few haricot beans
Baby corn
Salt
Pepper
Thyme
Oil
For Onion Marmalade
Red onion 1 number
Fresh thyme 1 sprig
Oil ¼ tsp
1 tbsp sliced beetroot
A pinch of salt and pepper
Honey 1 tsp
Balsamic vinegar 1 tbsp
For chicken
1 tsp refined oil
¼ tsp red chilli powder
¼ tsp cumin powder
1/8 tsp cinnamon powder
Pinch star anise powder
½ tsp minced garlic
½ tsp minced ginger
1/8 tsp minced fresh red chilli
1 tsp light soy sauce
1 tbsp minced onion
1 tbsp minced celery
1 tbsp minced leeks
1 tsp oil
For sauce:
Chicken stock 1 cup
Pan scrapings from the chicken
Salt
Thyme
Method
For the potato wedges w Wash and cut the sweet potato into wedges. Boil potatoes for two minutes in salt water, take out, add oil, seasoning, herbs and chilli powder. Place on a baking tray and roast at 1600 for 20 minutes till golden and crispy.
For grilled veg: Wash mushrooms, cut zuchini into 3 mm slices, red pepper, florets of broccoli and beans. Halve baby corn. Boil and blanch. Add cut vegetables to the blanched veg in a mixing bowl. Season and add herbs and oil. Place vegetables on a grill.
For the Red onion Marmalade: Slice onions and add to a heavy bottomed pan. Add oil, salt, thyme and pepper. Cook on a medium flame till the onions are light brown. Add water and simmer till soft, add balsamic vinegar and honey. Increase heat, cook till glazed.
For the chicken: Heat oil and sweat minced vegetables. Add powdered spices, herbs and condiments. Score chicken breast and add marinade, seasoning. Rest for 20 mins. Heat oil place chicken breast in a hot pan. Cook for a minute and turn onto the other side and cook for another minute. Place in a hot oven and cook for six minutes at 1600. Reserve all scrapings. Rest for two minutes. Portion roasted sweet potato, grilled vegetables and onion marmalade on a plate. Slice the grilled chicken and portion over the vegetables. Pour sauce.
For the sauce: In the same pan, add chicken stock and boil. Reduce to ¼ strain and remove scum. Season.
