Enjoy with the Creation Viognier
Yields 8 portions
Seed rolls
185 g gluten-free flour
25 g brown sugar
1 g salt
10 g yeast
20 g sesame seeds
20 g pumpkin seeds
20 g gluten-free oats
20 g poppy seeds
40 ml olive oil
210 ml water
Preheat oven to 180° Celsius. Grease muffin tins with cooking spray. Mix all dry ingredients together. Add the olive oil and water and mix well. The mix should be a thick muffin batter consistency. Put in a piping bag and pipe 60 g in each muffin compartment. Prove for about 30 minutes or until double in size. Bake for 30 – 35 minutes.
Curry paste
25 g red onion
5 g fresh turmeric (grated)
8 g garlic
8 g fresh ginger (grated)
8 g coriander seeds
8 g cumin seeds
8 g fresh coriander
8 g leafy masala
8 g curry powder
4 g ground turmeric
Toast the seeds. Peel ginger, garlic and onion. Place all the ingredients in a bar blender and blend till smooth.
Thai curry sauce
1 × can coconut cream
1 x can coconut milk
40 g garlic, finely chopped
30 g ginger, finely chopped
100 g white onion, peeled and chopped
juice of 1 lemon
zest of 1 lemon
50 ml Creation Viognier
30 ml oil
50 g curry paste
10 g salt
700 g hake, skinned and pin boned and cut into cubes
Add oil to pot and fry off onion till glossy. Add garlic, ginger, lemon zest, juice and wine.
Add coconut milk and cream. Add curry paste and simmer for 10 minutes. Add the fish and simmer till cooked. Add salt.
Spekboom, pink peppercorn and coriander salsa
30 g spekboom (chopped finely)
30 g lemon buchu (take leaves off the stems)
10 g lemon buchu flowers (cut flowers off)
10 g coriander (chopped finely)
10 g pink peppercorns (freshly coarse ground)
Mix all the ingredients together for garnish on the bunny chow.
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