Recipes

Sarah Farrington’s Creamy Coriander Microgreen Dressing

INGREDIENTS

  • 16g coriander microgreens
  • 60ml maas
  • 70g cream cheese
  • Juice of 1 large lemon
  • Pinch of Oryx Desert salt and pepper

INSTRUCTIONS

  1. Place all ingredients into a blender and blend until smooth.
  2. Pour into a jar or straight over your salad and enjoy.

Durban Style Chicken Tikka Skewer with a Cous Cous Salad (by Chef Nardia Adams)

Tikka Paste

5ml coriander seeds 10ml cumin seeds 20ml paprika 10ml garam masala thumb finger length piece of peeled ginger 6 garlic cloves 60ml vegetable oil 3 red chillies deseeded 30ml tomato paste small bunch fresh coriander, preferably with the root juice of 1/2 Lemon 10ml brown sugar

Instructions

Roast the coriander and cumin seeds in a dry frying pan over medium-high heat – place in a grinder or blend until fine. Add the remaining ingredients and blend to form a smooth paste.
Chicken Skewers

Chicken Skewers

4 chicken breasts 2 cloves of garlic finely crushed 80ml plain yoghurt salt and pepper 4 wooden skewers 15ml tikka paste per skewer – or your preference

Instructions

Cube the chicken into equal size pieces. Marinate over night with the garlic and yoghurt. The following day – season with a pinch of salt and pepper. Place the chicken cubes on four skewers (if wooden, soak this in water for an hour before to ensure they do not splinter). Grill over a very hot skillet until you have marks on the either side to add a smokey flavour. Remove from the heat and using a brush, marinate with the homemade tikka paste. (The amount of tikka paste is dependent on the heat you prefer. All chillies differ so be cautious.) Marinate for a minimum of four hours.Pre heat the oven 180 degrees Celsius and roast chicken for 25 minutes. Ovens may vary so if a Thermo fan oven this could be ready in 15 minutes so check accordingly.

Cous Cous Salad

Cook the 200g cous cous as per the instructions on the box.1 red onion, finely sliced 1/2 cucumber finally sliced 8 cherry tomatoes halved 200g chickpeas braised in 15 ml of oil with a sprinkle of cumin, 1/2 teaspoon of garlic and salt coriander micro greens – snipped and slightly chopped broccoli micro greens – snipped and slightly chopped dill micro greens – snipped and slightly chopped handful of fresh mint finely sliced 8 kalamata olives 8 cubes of Danish fetaToss all the ingredients together with cold cooked cous cous, chopped microgreens and top with feta last in order not to squash this or allow it to crumble.

Presentation

Microgreens – use a mixed punnet or consider using ¼ of each punnet of the following:
  • Amaranth
  • Pea
  • Broccoli
Plus 1 lemon

On a plate

Spoon the cous cous mixture served ambient at room temperature onto the middle to create height.Present the chicken tikka skewer hot out the oven at an angle with the best presentation side up.Freshly squeeze a lemon wedge on each skewer and garnish the cous cous with a combination of microgreens.Adam’s choice of microgreens for this dish to add flavour, nutrition and colour is amaranth, pea, broccoli and fennel but you may mix this with other variations such as sunflower, rocket, coriander and radish too.

Bloody Mary with Microgreens (by Chef Brown)

Bloody Mary with Microgreens

Here, Chef Brown shares her much loved recipe for your drinking (and recovery) pleasure. “This recipe is incredible simple. If you prefer a ‘regmaaker’ as a pick me up, you can add a shot of vodka” she points out.

Chef Brown’s Bloody Mary

Ingredients1 tin tomato cocktail juice 20g red radish microgreens – save a few for decoration Dash or two of Tabasco 2 to 3 dashes of Worcester Salt and pepper to tasteMethod:Place the tinned tomato cocktail juice, Tabasco sauce, Worcestor sauce, salt and pepper along with the red radish micogreens in a food processor/blender and blend well. Add the vodka hereafter if you like.Pour into a glass and top with lots of ice.Sprinkle the reserved red radish microgreens to decorate.