Vanilla Thai Curry

INGREDIENTS

• 200g Prawn

• 800gr Fish

• 50g Onion

• 80gr Spring Onions

• 150g Carrots

• 5gr Fresh Coriander/Parsley

• 10gr Ginger

• 5gr Garlic (Optional, curry paste contains garlic)

• 100gr Green Curry Paste

• 5gr Turmeric Powder

• 1 Tin Coconut Cream

• 80ml AB Products Vanilla Syrup

• Juice of 1/2 a lemon

• Salt

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METHOD

1. Heat a glug of oil in a large deep-frying pan over a medium heat and fry the onions for 5 minutes until starting to soften.

2. Stir in the curry paste, turmeric and ginger  then stir-fry for 2-3 minutes. Add the carrot for another 3-4 minutes.

3. Pour in the coconut milk and AB Vanilla Syrup and bring to a gentle simmer.

4. Add the fish, prawns and lemon juice, then gently cook for 5-7 minutes.

5. Stir in most of the coriander.

6. Serve with steamed rice, poppadums or sambals.

Rump Sosatie

INGREDIENTS​

• 450g Rump steak

• 60gr Apricots

• 50gr Red onions

• 100 ml Sunflower oil

• 100 ml Black Gold

• 5gr Fresh rosemary

• 1 Medium potato

• 5g Black Pepper crushed

• Salt

• Fresh lemon

METHOD

1. Cut the meat and red onion into large cubes (Meat +- 30g cubes)

2. Mix together oil, rosemary, black pepper, fresh lemon juice and AB Black Gold to create marinade.

3. Marinade the meat for about 2-3 hours.

4. Thread the meat, onion and apricot onto skewer and grill to perfection.

5. Serve with thick cut fries.

Chicken Roulade

Served with, baby carrot, fennel, butternut cream, pea puree, mediterano and maple sauce.

INGREDIENTS

• Chicken fillet 180g – 200g

• Peppadew 5g

• Feta 40g

• Olive tapenade

• Butternut 60g

• Garden peas 50g

• Cream 200ml

• Baby carrot 30g

• Baby fennel 20g

• Maple syrup 20ml – 30ml

• Olive oil 20ml

• AB Mediterrano sauce 100ml

• Seasoning

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METHOD

1. Flatten the chicken breast with a rolling pin on a sheet of tinfoil. Brush with Mediterrano, season with salt and pepper and then fill with mixture of Peppadews, feta cheese and olive tapenade.

2. Roll-up foil with breast inside to form a long cracker shaped roll. Pinch the sides closed and poach in a water bath for 15-20 minutes.

3. Allow to cool down, then slice into 2-3cm discs.

4. Prepare the vegetables and puree as preferred.

5. Mix the remaining Mediterrano with the maple syrup.

6. Heat the olive oil and a frying pan and fry the roulade disc until golden brown. Serve with vegetables, purees and drizzle with Mediterrano sauce.