Photographs and Recipes courtesy Out Of The Blue and Deli By The Blue
Spinach and Corn Quiche
Ingredients
- 5 tart shells
- 15 gm oil
- 5 gm garlic
- 10 gm onion
- 80 gm spinach
- 35 gm boiled American corn
- 30 gm white sauce
- 6 gm salt
- 5 gm black pepper
- 1 tbsp parmesan cheese
- 45 gm processed cheese
Method
- In a pan, heat oil. Saute onion and garlic cook till the onion is translucent
- Add corn followed by spinach.
- Add seasoning followed by white sauce and parmesan cheese
- Allow the mixture to cool.
- Fill the tarts shells and top it with process cheese and gratinate. Serve hot.
BBQ Chicken Wings
Ingredients
- 300 gm tomato ketchup
- 50 ml red wine vinegar
- 100 gm brown sugar
- 15 gm red chilli powder
- 30 ml soy sauce
- 5 gm mustard powder
- 60 ml Worcestershire sauce
- 5 gm ginger
- ½ lime
- 300 gm chicken wings
Method
- Prepare barbecue sauce by blending all ingredients (except chicken wings).
- Braise the chicken wings in stock water in the oven for 130 C for 30 minutes.
- Toss the chicken wings with barbecue sauce.
- Cook till sauce starts to caramelise on the edge of the wings.
- Garnish with spring onion and serve hot.
One Alarm Pot Chilli
Ingredients
- 30 gm cooked chickpeas
- 30 gm cooked kidney beans
- 30 gm cooked cowpeas
- 30 gm blanched broccoli
- 30 gm zucchini
- 30 gm mixed bell peppers
- 100 gm tomato sauce
- 1 tbsp oil
- 1 tsp chopped garlic
- 1 tsp chopped onion
- Salt to taste
- Black pepper to taste
For plating on sizzler
- 20 gm blanched cauliflower
- 30 gm sauteed spinach
- 20 gm carrot batons blanched
- 15 gm caramelised onion
- 70 gm steamed rice
- 30 gm string beans blanched
For garnish
- 20 gm guacamole
- 20 gm sour cream
Method
- In a thick bottom pan heat the oil and then add onion and garlic and saute them
- Add all the cooked beans and toss
- Toss all prepared vegetable and allow to cook
- Add tomato sauce and seasoning and allow to cook on slow flame
- Adjust seasoning and start with plating the sizzler
- In a hot sizzler plate, start platting all blanched ingredients.
- Place the prepared beans and vegetable mixture on sizzler plate along with accompaniments
- Garnish with a scoop of Guacamole and sour cream scoop.
- Serve sizzling hot.
