DETOX DRINKS
APPETIZERS AND SALADS
MAIN DISH
Cape Malay Chicken Curry by Carey Erasmus
Mild, yet fragrant and spicy. A humble curry of tender chicken and potatoes in a unique thick curry sauce. Traditionally served with roti/paratha and sambals.
Ingredients: Chicken (500 grams), Onion, Sunflower Oil, Ginger, Garlic, Tomatoes, Organic Broth, Potato, Garam Masala, Lemon Juice, Sugar, Bread, Sambals, Raita
Chicken and Vegetable Indian Style Curry
A simplified curry made with fragrant spices. It is fairly mild with extra chili provided for “heat” customization.
Ingredients:
- Marinated Chicken (800 grams)
- Carrot
- Mushrooms
- Onion
- Garlic
- Ginger
- Mustard Seeds
- Garam Masala
- Sunflower Oil
- Tomato Paste
- Tomato
- Broth
- Sea Salt
- Chili
- Rice (1 cup)
Preparation: 10 min | Cooking: 30 min
Asian Cumin Lamb with Veggies
Our take on an authentic Xinjiang Chinese recipe.
Ingredients:
- Marinated Boneless Lamb Cubes
- Carrot
- Capsicum
- Celery
- Coconut Oil
- Garlic Ginger Paste
- Whole Cumin Seeds
- Coriander
- Finishing Sauce (Honey, White Vinegar, Soya Sauce, Sesame oil, Corn starch, Black Pepper, Cumin Powder Coriander)
- Basmati Rice
- Salt
Preparation: 5 min | Cooking: 50 min
CHEF JUNIOR COOKING KITS
Fruit and Veggie Salad
A fresh summer salad par excellence. Recommended for kids aged 5+. Enough for 4 kids. Kit includes Chef Junior recipe card and apron. A certificate will be sent upon completion of the recipe.
Ingredients: Organic Cucumber, Onion, Tomatoes, Corn, Tangerine/Clementine Fruit, Tangerine Dressing