80gr Spring Onions
5gr Fresh Coriander/Parsley
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
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.
Stir in the curry paste, turmeric and ginger then stir-fry for 2-3 minutes. Add the carrot for another 3-4 minutes.
Pour in the coconut milk and AB Vanilla Syrup and bring to a gentle simmer.
Add the fish, prawns and lemon juice, then gently cook for 5-7 minutes.
Stir in most of the coriander.
Serve with steamed rice, poppadums or sambals.
450g Rump steak
50gr Red onions
100 ml Sunflower oil
100 ml Black Gold
5gr Fresh rosemary
1 Medium potato
5g Black Pepper crushed
Cut the meat and red onion into large cubes (Meat +- 30g cubes)
Mix together oil, rosemary, black pepper, fresh lemon juice and AB Black Gold to create marinade.
Marinade the meat for about 2-3 hours.
Thread the meat, onion and apricot onto skewer and grill to perfection.
Serve with thick cut fries.
Served with, baby carrot, fennel, butternut cream, pea puree, mediterano and maple sauce.
Chicken fillet 180g – 200g
Garden peas 50g
Baby carrot 30g
Baby fennel 20g
Maple syrup 20ml – 30ml
Olive oil 20ml
AB Mediterrano sauce 100ml
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.
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.
Allow to cool down, then slice into 2-3cm discs.
Prepare the vegetables and puree as preferred.
Mix the remaining Mediterrano with the maple syrup.
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.