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Woolworths Masterclass Chef Series Part 1

Woolworths Masterclass Chef Series

Woolworths Masterclass Chef Series part 1

Every Monday to learn how to cook a gourmet restaurant quality plant-based dish with some of the country’s top chefs!Today's chef is Abigail Donnelly 

 

Turmeric Split Red Lentils and Cauliflower Dhal

Cumin Seeds
1 tsp
Coriander Seeds 1 1/2 tsp
Yellow Mustard Seeds 1 tsp
Fennel Seeds 1/2 tsp
Fresh Turmeric 1/2 tsp, grated
Ginger 6 cm piece, grated
Tomato 1, chopped
Onion 1, finely chopped
Garlic 4 cloves, crushed
Extra Virgin Olive Oil 2 tbsp
Split Red Lentils 1 1/2 cup
Coconut Milk 400 ml can
Water 1 L
Cinnamon Stick 1
Cardamom Pods 4
Cauliflower 700g
Pumpkin Seeds 2 tbsp, chopped
Onion Seeds 1 tbsp
Sunflower Seeds 1 tbsp
Curry Leafs 4 sprigs
Red Chilli 1 thinly sliced

 Fry the cumin, coriander, mustard and fennel seeds in a small frying pan over medium heat and toast for 30 seconds.
 Place in a small food processor, add the turmeric, ginger, tomato, onion and garlic and process for 5 minutes until finely chopped.
 Heat 2 tsp of oil in a large sauce pan over high heat. Add the onion mixture and cook for 5 minutes.
Add the split red lentils, coconut milk, water, cinnamon and cardamom, and bring to a simmer, stirring occasionally.
Reduce the heat to medium and cook, stirring occasionally for 15 minutes or until the lentils are tender. 
While the dahl is cooking, blanch the cauliflower in a large saucepan of boiling salted water for 6 minutes or until al dente. Carefully remove from the water and set aside.
Heat the remaining oil in a large non-stick pan over high heat. Add the pumpkin seeds, onion seeds, sunflower seeds, curry leafs and chili and cook for 1 minute.
Spoon the dahl into a large bowl and top with the cauliflower, curry leafs and seed mixture to serve.

 

Kale Nori and Almond Pesto

Kale 150g, trimmed and chopped
Nori 2 sheets, chopped
Sea Salt Flakes 1/2 tsp
Almonds 1 cup (160g), plus extra, chopped to serve
Garlic 2 cloves, peeled and chopped
Lemon Juice 2 tbsp
Extra Virgin Olive Oil 2 tbsp
Water 3/4 cup

1 Place the kale, nori, salt, almonds, garlic and lemon juice in a large food processor and process until finely chopped.
While the motor is running, gradually add the oil and water and process until combined.
Top with chopped almonds.

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