WINING & DINING RECIPE S TO TRY AT HOME
INGREDIENTS - SERVES 4 FOR THE MAIN DISH
WITH ALMONDS AND COCONUT YOGURT METHOD
4 tbsp olive oil 1 onion chopped 3 cloves garlic sliced 1 tbsp cumin seeds 1 tbsp fennel seeds 1 tsp black onion seeds 400g basmati rice 400g butternut squash diced 800ml hot vegetable stock Salt and pepper
TO FINISH:
100ml coconut yogurt 100g radishes sliced 100g roasted almonds crushed Small bunch mint roughly chopped Small bunch coriander roughly chopped 1 chilli chopped
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Heat the oil in a large saucepan with a tight fitting lid, add the onion, garlic, cumin, fennel and black onion seeds, cook for 3 mins, stirring every now and then until the onions are translucent. Now add the rice and cook for a further 2 mins until the rice has also turned translucent, stirring the rice all the time. Add the pumpkin and stock, bring to the boil and turn down the heat to a gentle simmer. Season and place the lid on the pan and leave to cook without stirring for 10 mins, or until all the stock has been absorbed, turn off the heat and leave to stand for 5 mins to finish cooking.
Remove the lid and give a gentle stir. Top with a spoonful or two of coconut yogurt and scatter the sliced radishes and remaining ingredients over the top. Serve at once.
BUTTERNUT SQUASH PIL AF
ZESPRI™ SUNGOLD™ KIWIFRUIT VEGAN SLICES
INGREDIENTS – SERVES 5 - 10 BASE:
100g unsalted butter 175g medjool dates, pitted 65g rolled oats 55g almonds ½ tsp cinnamon ¼ tsp ginger powder
LEMON LAYER: 20g cashew nuts, soaked overnight in cold water 3 tbsp lemon juice 2 tbsp maple syrup 3 tbsp coconut oil, melted
ZESPRI™ SUNGOLD™ KIWIFRUIT LAYER: 190g cashew nuts, soaked overnight in cold water 1 Zespri SunGold, peeled and cut into pieces 4 tbsp water 2 tbsp maple syrup 3 tbsp coconut oil, melted
TOPPINGS: 2 Zespri SunGold kiwifruits, peeled and sliced
LIVE24-SEVEN.COM
METHOD BASE: Pour the boiling water over the dates, leave to plump up for 10 mins, then drain the water. Blitz the oats and almonds in a blender, add the dates and spices, blend until smooth and doughy. Add a tbsp of water if needed to loosen the mixture. Transfer the mixture to a lined tin, press flat, place the tin in the freezer until needed.
LEMON LAYER: Drain the cashews, transfer to a blender along with all the remaining ingredients, blend on a high setting until smooth. Remove the tin from the freezer, add the lemon layer, smooth down with a knife. Return the tin to the freezer.
KIWI LAYER: Drain the cashews, transfer to a blender along with all the remaining ingredients, blend on a high setting until smooth. Remove the tin from the freezer, add the kiwi layer, smooth down with a knife.
TOPPINGS: Arrange the kiwi slices on top of the kiwi layer. Place the tin in the freezer for 6-8 hrs. Remove the tin from the freezer for 20-30 mins. Prior to serving the dessert, cut into slices.
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