Episode 5. Recipes from South Auckland

Entree: Trevally Kokoda w/ Crisp Romaine Lettuce

Step 1. Infused Coconut Cream

Ingredients:

• 1 Can Coconut Cream (425ml)
• 1/2 Can Coconut Milk
• 5 Fresh kaffir Lime Leaves (rough chopped)
• 1 Stick Lemon Grass (rough chopped)

Method:

Pour all the ingredients in a small saucepan. Place on low heat and steep for 30 minutes until infused. Strain and discard the solids. Cool then refrigerate until required.

Step 2. Trevally Kokoda

Ingredients:

• 600gms Fresh Trevally (1 cm dice)
• Infused Coconut Cream. (chilled)
• 1 - 2 Fresh Chilis (seeds removed and finely chopped)
• 1 1/2 Avocados (small dice)
• 1/3 Cup Red Onion (fine dice)
• 1/4 Cup Mild Peppadew Peppers (rough chopped)
• 2 Limes Finely Zested
• 1/2 Cup Lime Juice
• 1 tsp Palm Sugar (grated)
• 1 cup Coriander Leaves (rough chop)
• Sea salt and Fresh Black Pepper

Method:

Place all the ingredients into bowl. Stir to combine, and then refrigerate. Marinate for 30 minutes

Step 3. Plating and Serving

Ingredients:

• Trevally Kokoda
• Baby Romaine leaves
• 3 Limes (halved)

Method:

hinly slice some romaine leaves, and place in the centre of a chilled bowl plate. Spoon the chilled kokoda over the romaine lettuce and garnish with half a lime. Serve now.

Back to top

Main: Chicken Curry w/ Sautéed Eggplant and Cucumber and Tomato salsa and Roti

Step 1.

Ingredients:

• 2 Tbl Canola Oil
• 5 Whole Cloves
• 1/2 Cinnamon Stick
• 3 Cardamom Pods
• 1 1/2 cup Onion (diced)
• 1 tsp Garam Masala
• 1 1/2 tsp Ground Coriander
• 1 1/2 tsp Ground Cumin
• 1 tsp Tumeric Powder
• 1/2 tsp Chilli Powder
• 1 1/2 tsp Salt
• 1 Tbl Ginger (peeled and minced)
• 1 Tbl Fresh Chilli (minced)
• 1 tsp Garlic (minced)
• 1 Whole Chicken (cut into chunky pieces, bone in)
• 1 Cup Chicken Stock
• 6 to 8 Gourmet Potatoes (halved)
• 1 can Whole Peeled Tomatoes (rough chopped)

Method:

Heat oil in a large saucepan; add the cloves, cinnamon stick and cardamom pods. Stir continuously allowing the spices to darken for a couple of minutes, then reduce heat and add the diced onion. Sauté until translucent. Add garam masala, ground coriander, ground cumin, tumeric, salt, minced chilli, ginger and garlic. Stir and cook for 2 minutes.

Add the chicken pieces, chicken stock, cut potatoes and chopped tomatoes, stir together. Bring up to a gentle simmer and place a lid over the saucepan. Cook for 40 minutes on low heat, stirring occasionally. If the liquid evaporates too much then add a ½ cup of boiling water to the sauce.

Remove from heat and hold.

Step 2. Puspa’s Roti

Ingredients:

• 2 Cups Wholemeal Flour
• 2 Cups White Flour
• 1 tsp Salt
• 70 gms Butter
• 1 1/3 Cups Water

Method:

In a large mixing bowl add the two flours and salt. Mix together.

Place the butter and water in a saucepan. Place on the heat, and remove once the butter has melted.

Pour the melted butter and water mix over the flour. With your hands mix the dough together until combined. Tip out onto a lightly floured surface knead for a minute until you have smooth dough.

Place a skillet or heavy bottomed pan on low to medium heat. While the pan is heating up divide your dough into 24 pieces. On the lightly floured surface, take a rolling pin and roll each roti out into thin circles of about one to two millimeter’s thick.

Cook the roti as you are rolling them out. Place in a dry skillet and cook for about 30 seconds to a minute on either side until slightly golden.

When cooked, brush them on both sides with a little oil to prevent them from drying out. Stack on top of each other.

Continue with the roti until all are cooked. Once cooled cover with plastic wrap until required

Step 3. Cucumber Salad

Ingredients:

• 1/2 Cup Red Onion (diced)
• 2 Cup Cucumber (peeled, seeded and diced)
• 1 Cup Tomato (diced)
• 1/3 Cup Coriander Leaves (rough chopped)
• 1/4 Cup Lime Juice
• Sea Salt and Freshly Cracked Black Peppe

Method:

Combine all the ingredients together in a small mixing bowl. Season well with sea salt and freshly cracked black pepper. Refrigerate until required.

Step 4. Cooking and Serving

Ingredients:

• Chicken Curry
• Roti Bread
• Canola Oil
• 3 Japanese Eggplant
• 2 Cups Basmati Rice (cooked)
• 1 tsp Garam Masala
• 1/2 Cup Coriander leaves (rough chopped)
• Cucumber Salad

Method:

Preheat oven to 130 degrees.

Reheat your chicken curry on the stovetop until piping hot.

Place roti bread into your warm oven to heat through.

Heat a large skillet and add a little canola oil to it. Slice your eggplant into 1cm thick rounds and sauté until golden on both sides. Hold.

To serve place a spoonful or two of cooked rice in warm bowls. Spoon over the cooked chicken and potatoes, then ladle some of the sauce over. Top with a few pieces the cooked eggplant and finish with a pinch of garam masala and some chopped coriander leaves. Serve with the warm roti and cucumber salad in a separate bowl on the side.

Back to top

Dessert: Vanilla Rice Pudding w/ Lychee Syrup and Tropical Fruits

Step 1. Lychee and Lime Syrup

Ingredients:

• 2 Cup Lychee Syrup (from tinned lychees)
• 1/4 Vanilla Pod (seeds scraped)
• 1/2 stem Lemongrass
• 1 Fresh Lime (juice only)

Method:

Place lychee syrup, vanilla and lemon grass in a small saucepan and simmer gently until syrup begins to thicken, about 15 minutes on low heat. Remove and cool. Stir the fresh lime juice through the syrup, then refrigerate until required.

Step 2. Rice Pudding

Ingredients:

• 120 gm Medium Grain Rice
• 750 ml Milk
• 250 ml Cream
• 1/4 cup Sugar
• 1 Vanilla Bean (split and seed scraped)

Method:

Place all ingredients into a medium sized saucepan and bring to a simmer. Cook low and slow for 30 to 35 minutes, stirring often to prevent the rice from catching. Remove from heat once rice is plump and cooked. Rice pudding should still have a runny consistency, as it will be served chilled. Refrigerate until required.

Step 3. Plating and Serving

Ingredients:

• Rice Pudding
• Lychee and Lime Syrup
• 1 1/2 Cups Fresh Pineapple (1 1/2 cm dice)
• 1 1/2 Cups Fresh Mango (1 1/2 cm dice)
• 1 1/2 Cups Fresh Papaya (1 1/2 cm dice)
• 1 1/2 Cups Tinned Lychees (drained, halved)
• 1 1/2 Cups Baby Bananas (cut into 1cm thick rounds)

Method:

Spoon your rice pudding into the centre of a chilled bowl plate; arrange the mixed fruit around the pudding. Drizzle the lychee and lime syrup around the fruit. Serve now.

Back to top

Back to Episode 5
Promo
Get Fresh Home Page

Back to top