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)

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)

Asparagus with French Sauce

Serves 6 - 8

Procedure

1. Cut off the bottom inch or so—wherever it’s tough and woody—and discard. Use a vegetable peeler (or paring knife if the asparagus are huge or tough) to peel the skin away from beneath the flowering part of the stalk. Discard the skin.

2. Steam or boil in salted water for 2 to 5 minutes depending on the thickness of the stalks. Drain.

3. If you’re serving them cold, immediately rinse off with cold water to stop the cooking.

For the Sauce

1. Whisk together the egg yolk, salt, and vinegar until smooth. 

2. Slowly whisk in the oil—add about a teaspoon at a time and work it in slowly—until the sauce begins to stiffen. 

3. At this point, the oil can be added a tablespoon at a time.

**Asparagus is notoriously hard to pair but the Alsatian Pinot Gris is the closest pairing given the taste of the asparagus.

Featured Sauce: Morel/porcini mushroom mayonnaise

Ingredients

Asparagus

Wine Pairings:

Alsatian Pinot Gris

For the Sauce:

1 egg yolk
Pinch salt
½ teaspoon white wine vinegar
½ cup inert oil such as grape seed oil or avocado oil

Asparagus Wrapped in Prosciutto

Serves 24

Procedure

1. Preheat oven to 425 degrees F.

2. Cut the prosciutto strips in half lengthwise, so you have 24 long, skinny strips. Wrap each asparagus stalk tightly with prosciutto and place on a wire rack over a rimmed sheet pan. Season with ground pepper.

3. Bake until prosciutto is crisp and asparagus has browned.

Ingredients

24 thick asparagus stalks, woody ends trimmed

12 slices prosciutto

Freshly ground black pepper

Curried Deviled Eggs

Serves 6 - 8

Procedure

1. Pour cold water into a pot and bring it up to a boil.
2. Once boiling, add the eggs and cook for 12 minutes.
3. Remove eggs from the pot and shock under cold water.
4. Peel the eggs and cut lengthwise.
5. Remove the yolks and place into a bowl.
6. Combine the mayonnaise, Dijon mustard, Tabasco, salt, and curry powder with the egg yolks and mix well.

Ingredients

6 or 8 Eggs
¼ cup Mayonnaise
1 tsp. Dijon Mustard
¼ tsp. Tabasco Sauce
¼ tsp. Salt
1 tsp. Keralan Curry

Empanadas di Carne

Ingredients:

For Filling:

2 tbsp extra virgin olive oil

2 lbs. ground beef

1 small onion finely chopped

2 cloves garlic, minced

Jalapeño pepper, minced

Salt to taste

Pepper to taste

2 tsp paprika

2 tsp cumin

3 tomatoes, de-seeded, cut small dice

2 tbsp cilantro, minced

2 tsp lime juice

For Dough:

1 ½ cup all-purpose flour

1 tsp salt

4 tbsp butter, cold, cut into small pieces

1 egg, lightly beaten

2 fl oz iced water

Procedure:

For Filling:

1. Heat the olive oil in a sauté pan over medium heat. Add the ground beef and brown over moderately high heat.

2. Stir in the onion and cook for about 2-3 minutes. Stir in the jalapeño, garlic paprika, and cumin. Cook, stirring, for about 5 minutes. Taste and season with salt, pepper.

3. Remove from heat and stir in remaining ingredients. Transfer to a bowl and allow mixture to cool completely before filling.

For Dough:

1. Combine flour and salt in a mixing bowl. Rub butter into flour until mixture resembles coarse crumbs, or lightly combine in a food processor. 

2. Add the eggs and water and gently work the mixture together until it forms into a ball. Cover dough with plastic wrap; refrigerate 1 hour or until firm. 

3. Roll out, cut, fill, form and cook as in making turnovers.

Peppery Kerala Shrimp with Curried Mayo

Ingredients:

1 lb. raw shrimp, cleaned and deveined
2 tbsp sunflower oil
1 lemon cut into wedges

Marinade:
1 tbsp Keralan Curry
1 tsp garlic paste
1 sprig curry leaves
½ tsp salt
1 tsp ground black pepper

Curried Mayo Dip:
¼ cup sunflower oil
1 tsp Keralan Curry
½ lemon ¼ tsp salt
1 tsp Dijon mustard

Procedure:

1. In a medium bowl, combine marinade ingredients. Add shrimp, mix well, and marinate in the refrigerator for 30 minutes.Discard curry leaf sprig after marinating.

2. Heat oil in a large cast iron frying pan over medium heat.

3. Add shrimp and fry for 2 minutes. Turn shrimp and cook another minute.

4. Serve shrimp with lemon wedges so juice can be squeezed over top.

Belgian Endive with Quinoa and Roasted Sweet Potatoes

Serves: 6-8

Procedure

1. Preheat the oven to 400°

2. Cut the sweet potatoes into ¼” cubes.

3. Combine sea salt, pepper, and curry powder for spice mix. Add canola oil and 1 tsp. of spice mix to sweet potatoes and toss.

4. Roast in the oven for 15 minutes.

5. After removing from oven, set aside to cool.

Ingredients

For Roasted Sweet Potatoes:
2 medium Sweet Potatoes
2 tbsp Olive Oil
½ tsp sea salt
½ tsp pepper
2 tsp Keralan Curry

For Quinoa:
1 cup of water
¼ tsp sea salt
½ cup Red Quinoa 

For Marinade:
1/4 cup dried cranberries
1 tbsp apple cider vinegar
1 tbsp olive oil
2 tbsp toasted pumpkin seeds
1 tbsp finely chopped chives

Spiced Turkey Meatballs

Serves: 8 - 10

Procedure

1. Mince the onions, green chilies, ginger and the cilantro leaves in a food processor.

2. Mix the rest of the ingredients with the minced vegetables and form them into medium size meat balls (smaller if for appetizers).

3. Steam the meat balls in a bamboo basket or in a wide pan, till all the juices are absorbed.

4. Pan fry the meatballs, sauté, bake or grill the meatballs in a little avocado oil.

Ingredients

1 pound ground turkey meat
3 medium red onions
1 or 2 green chilies
2 inches fresh ginger root
5 sprigs of cilantro leaves
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon kosher salt
2 tablespoons avocado oil

Note: If you are grilling, spray the grilling basket with oil or brush them with oil.