Classic Baked Falafel

 
 

Serves 6 - 8

Procedure

  1. Soak the organic chickpeas overnight. Make sure the water covers the chickpeas by 2 to 3 inches, as they'll triple in size. Add a quarter tsp of baking soda as they soak.

  2. Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom, and black pepper. 

  3. Pulse the food processor several times until the mixture resembles the texture of coarse sand. 

  4. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to 1 hour. 

  5. Use your hands, an ice cream scoop, or a falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice. 

  6. To bake, preheat the oven to 375°F and bake until crispy, around 20-30 minutes. You can also fry the falafel. To do that, add about 3 inches of avocado oil to a pot on medium heat. Heat the oil to 350°F (175°C). Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden. 

  7. Remove the falafel on to a platter lined with paper towel to remove the extra oil.

  8. Serve the falafel immediately, while warm and crispy on the outside. They're delicious with tahini or tzatziki sauce.

Ingredients

1 cup dried chickpeas soaked overnight (don't use canned chickpeas)

½ cup roughly chopped onion

1 cup roughly chopped parsley, about one large bunch

1 cup roughly chopped cilantro, about one large bunch

1 small green chili pepper (serrano or jalapeno pepper)

3 garlic cloves

1 tsp cumin

1 tsp salt

3 green cardamom pods, crushed and with the husk removed

¼ tsp black pepper

2 tbsp chickpea flour (or other flour)

½ tsp baking soda

Avocado oil for frying (optional)


4th of July Trifle

 
 

Serves 6 - 8

Procedure

  1. Heat the cream and milk together in a pan over low heat, stirring occasionally, until warm.

  2. Whisk the egg yolks, sugar, and cornstarch together in a bowl. Add the warm cream mixture in a steady stream, whisking as you go until fully combined.

  3. Pour the mixture back into the saucepan. Add the vanilla bean paste. Stir over medium-low heat until the custard is thick enough to coat the back of a spoon (around 15-20 minutes).

  4. Strain the custard through a sieve into a bowl and leave to cool, then cover the bowl with cling wrap and chill for at least an hour or up to 24 hours, until the custard is set.

  5. Once the custard is set, layer Nilla wafers along the bottom of the trifle dish. Then spoon the set custard over the Nilla wafers. Sprinkle the strawberries, blueberries, and raspberries over the custard. Try to evenly distribute the berries. Repeat this step until the trifle dish is filled.

Ingredients

1 pint organic strawberries, stems removed and quartered.

1 pint organic blueberries

1 pint organic raspberries

1 box Nilla wafers

400 ml Heavy whipping Cream

300 ml Whole Milk

1 Tbsp, Vanilla Bean Paste

1 Tbsp. Cornstarch

6 large free-range egg yolks

120g Granulated Sugar

Summertime Strawberry Negroni

 
 

Serves 4 - 5

Procedure

  1. Remove the stems of the strawberries. Cut them into quarters.

  2. Placed the strawberries in a pitcher and add the sugar. Gently muddle.

  3. Add the vermouth, dry gin, and Campari to the pitcher. Cover it and let it sit in the fridge for at least 1 day. If possible, let it soak for 3 days.

  4. To serve, strain and pour the negroni into a glass filled with ice.

  5. Substitute the strawberries for blackberries for a different variation.

Ingredients

4 oz Dolin sweet vermouth

4 oz Tanqueray dry gin

4 oz Campari

5 organic strawberries

2 tbsp organic sugar

Pork Gyoza

 
 

Serves 6 - 8

Procedure

  1. Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.

  2. Place remaining filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.

  3. Use your hands to mix the filling.

  4. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.

  5. Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).

  6. Place 1 slightly heaped tbsp of filling on the wrapper. Fold the wrapper over and use your right hand, assisted by your left-hand thumb, to create 4 pleats. Press to seal and place on the tray. Repeat with the remaining wrappers.

  7. To Cook:

    1. Heat 1 tbsp oil in a large skillet (that has a lid) over medium-high heat.

    2. Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.

    3. Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes.

Ingredients

Filling: 

1 1/2 cups green cabbage, very finely chopped

1 tsp salt, separated

1 lb / 500g ground pork (mince)

1 cup garlic chives, finely chopped 

1 garlic cloves, crushed

1 tsp ginger, grated

1 tsp sesame oil

1 tbsp cornstarch / corn flour

2 tsp soy sauce

Gyoza:

1 tsp cornflour (cornstarch) - for tray

40 - 45 round wonton wrappers

3 tbsp vegetable oil 

Dipping Sauce:

Soy sauce

Rice wine vinegar

Honey or sugar

Chilli flakes (optional)


Korean Baked Chicken Lollipops

 
 

Serves 10

Procedure

  1. Rinse the chicken in cold water, drain well, and put it into a bowl. Add the lemon juice, salt, black pepper, ginger garlic paste, and rosemary leaves, and mix them well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes. (Leave any rosemary residue on the chicken as it is; it will add a nice aroma once baked.)

  2. Put the chicken in a large bowl and add the sauce, reserving 1/3 cup worth of sauce for later use. Massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 4 hours in the fridge.

  3. Preheat the oven at 220 degree Celsius (428 degree Fahrenheit) for 20 minutes. Take the chicken out from the fridge. Lay down some baking paper on top of the baking tray and line up the chicken. Make sure they are not stacked up on top of each other.

  4. Put the tray into the oven and bake for 15 minutes. Take the tray out and turn the chicken over and put it back in the oven. Bake for 10 more minutes. While waiting, prepare clean baking paper lined on another baking tray. This step is only required if the chicken lollipops are saturated with much liquid (their own juice).

  5. Transfer the chicken lollipops to a new tray. Coat the chicken lollipops with the remainder of the sauce (from step 2) using a basting brush. Switch the oven to broil and cook for 2 minutes or until the skin is charred. Flip the lollipops and coat with the sauce, broil for 2 minutes or until the skin is charred.

  6. Garnish with some sesame seeds and/or green onion (optional). Serve.

Ingredients

1kg (2.2 pounds) chicken lollipops

1 lemon, juiced

1 tbsp ginger garlic paste

1/4 tsp fine sea salt

1/4 tsp ground black pepper

1/2 Tbsp dried rosemary leaves

(Optional) toasted sesame seeds, to garnish

(Optional) green onions, thinly sliced, to garnish

MARINADE (MIX THESE TOGETHER IN A BOWL)

1.5 Tbsp Korean chili flakes (Gochugaru)

3 Tbsp Korean chili paste (Gochujang)

2 Tbsp brown sugar

2 Tbsp honey

2 Tbsp soy sauce

1 Tbsp oyster sauce

1 Tbsp tonkatsu sauce

1 Tbsp rice wine 

1 tsp minced garlic

1 to 2 bird’s eye chili, seeded and minced