Just what you need for a simple recipe testing session; LTF was conducting recipe tests for implementing a 'green foods' concept for our new catering menus. On the menu we have organic cucumber cups filled with with a masala chickpea infusion. Next we have, a fragrant brown Thai Rice, infused with tamari and seasonal organic veggies and whole range egg. Last we have a vegetarian tasting platter filled with organic pumpkin, zucchini and heirloom tomatoes. The best part is the Halloumi grilled cheese. 

See the FULL gallery below for ideas and details...

Here are the wonderful recipes;

CUCUMBER CUPS

Ingredients: 4 small lebanese cucumbers, 1 can chickpeas, 1 can peeled chopped tomatoes, 1 tbsp ghee, 2 teaspoons olive oil, 3 garlic cloves smashes, 4 shallots cut into slices, 2 sticks celery, 1 cup seasonal veggies, 1 tsp cumin, 1 tsp turmeric, 1 tbsp chilli powder, 1 tsp. garam masala blend, 1.4 cup yoghurt (preferably Greek), salt and pepper. 

What to Do: Run a  peeler down each cucumber, than cut into 1.5 inch rounds. Scoop out centre and set aside. In a sauce pan, heat the oil on medium heat, add garlic and shallots and cook for 2 minutes, next add all the spices and cook for another 2 minutes until fragrant,. Add the chopped tomatoes and veggies and continue to cook until all ingredients are incorporated. Lastly add the yoghurt (use coconut cream if vegan), season with salt and pepper and set aside to cool. Once cool,, using a teaspoon, add the mixture into each cup of cucumber. Serve. 

FRAGRANT BROWN THAI RICE

Ingredients: 1 cup cooked brown rice, 1 tbsp. soya bean oil, 1 egg, 1/2 cup seasonal veggies (zucchini, pumpkin, choi sum) 2 shallots, chopped, 1 clove garlic, 1 tsp. white pepper, 1 tbsp vegetarian oyster sauce, 1 tsp. shoyu, 1 tsp. coconut sugar. 

What to Do: Chop all the veggies into equal and small bite sized pieces. In the already cooked rice, add all the seasonings except the shoyu. Add oil to the saucepan and cook on medium high heat. Next add the shallots and garlic and cook until fragrant, approx. 2 minutes. Next add the root veggies such as carrot, pumpkin and continue to cook until they soften. Then add the quick cooking veggies like zucchini, choy sum stalks etc. Tilt the veggies onto one side of the pan and crack an egg to the other. Cook the egg and then bash with a wooden spoon until combined with all veggies. Add the rice and shoyu and mash the rice until all the colour is brown. Adjust seasoning at this point. Add the choy sum leaves and enjoy.   (*do not add the choy sum leaves until the last minute) 

ORGANIC GRILLED SEASONAL PLATE

Ingredients; 1 boiled egg peeled, 2 cups seasonal veggies like asparagus, heirloom tomatoes, shallots, pumpkin, zucchini (organic), 4 sliced halloumi cheese, 2 to 3 tbsp olive oil (good quality), 1 tbsp. balsamic vinegar, pepper and salt to taste. Cut the veggies into 1/2 inch slices or rounds, and add to a large bowl, omit the tomatoes. Next add the sliced halloumi cheese and add the olive oil, balsamic vinegar and seasonings. Turn a grill onto medium and grill the asparagus, pumpkin, zucchini and shallots, and cheese for up to 4 minutes on each side, until grill marks can be seen and the flesh is tender. You can char the boiled egg on the grill in the last 2 minutes of cooking. Place onto a plate and drizzle with extra oil and vinegar. Add the tomatoes. Serve immediately. 

 

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