Sponsor Recipes: Golden Door
See the recipes below for some of the delicious creations you can make with Golden Door.
Brown Rice Porridge with Zesty Lime & Coconut
- 3 cups cooked brown rice
- 2 tbsp maple syrup
- Zest ½ lime
- 3 Medjool dates, pitted
- 1½ cups coconut water
- ¼ cup coconut milk
- ¼ tsp ground cinnamon
- 125g fresh berries
- 2 bananas, sliced
- Place all porridge ingredients in food processor and process until well combined. Transfer to saucepan and gently heat over low–medium heat.
- Serve with fresh berries or sliced banana.
- Tip: You can replace lime with orange or lemon zest. Use fresh young coconut flesh and water instead of tinned coconut milk and water.
Thai Yellow Fish Curry
- 1 tsp roughly chopped coriander
- 1 tsp finely grated ginger
- 1 tsp crushed garlic
- 1 tsp finely shredded kaffir lime leaves
- 1 tsp finely chopped lemongrass
- ¼ cup vegetable or chicken stock
- 150g pumpkin, diced
- 100g fennel, diced
- 150g pineapple, diced
250g leek, white part only, chopped
1 tsp turmeric
- 1 tsp Thai yellow curry spice mix
1 tsp coconut nectar (or palm sugar)
3 tsp yellow curry paste
- 700mL vegetable or chicken stock
50g cashew nuts
200mL coconut milk
- ½ tsp lime zest
Juice ½ lime
2 tsp finely chopped coriander
2 tsp finely chopped basil
Sea salt & pepper, to taste
Vegetables & Fish
- 100g onion, thinly sliced
100g fennel, thinly sliced
- 700g mixed salmon & white fish, cut into 1cm cubes
- 150g cauliflower florets
- 100g broccoli, cut into small pieces
- Handful fresh spinach
- Place all aromatic ingredients in small food processor and blend to paste. Set aside.
- Preheat oven to 180ºC and line 2 oven trays with baking paper.
- To make sauce, place pumpkin, fennel, tomato and pineapple in dry roasting tin and dry roast for 20 mins until golden brown. This intensifies their natural flavours.
- At same time, prepare vegetables and fish: cook onion and fennel on first lined tray for 10 mins. Place cubes of fish on second lined tray and cook for 5 mins. Set aside.
- Place leeks, roasted vegetables (not onion and fennel) and pineapple in heavy-based saucepan and sauté with blended aromatics for 2–3 mins. Add turmeric, spice mix, coconut nectar and the curry paste and continue cooking for 5 mins, gradually adding stock as it cooks, to ensure flavours are activated.
- Add cashew nuts, coconut milk and remaining stock and continue cooking, covered, on low heat for 20 mins. Add lime zest and juice, remove from heat and cool for 5 mins.
- Transfer to blender and blend until smooth. Add herbs and season to taste, if required. Return sauce to clean saucepan and add cooked onion, fennel and fish and cauliflower, broccoli and spinach. Simmer for further 10 mins.
- Tip: The key to this recipe is building the flavours of the sauce by maximising the flavour potential of the ingredients.
Tuscan Chicken with Smoked Paprika & Roasted Garlic
- Tuscan Chicken
- 8 chicken thighs
- 2 tbsp cornflour
- 1 tbsp smoked paprika
- Salt & pepper
- 2 tbsp coconut oil
- 1 red capsicum, sliced
- 1 tbsp smoked garlic, crushed
- ½ yellow capsicum, sliced
- 1 carrot, sliced
200g mushrooms, sliced
- 1 punnet cherry tomatoes, halved
1 tbsp chilli
- 2 tbsp smoked paprika
2 tbsp tomato puree
- 2 tbsp verjuice
700mL chicken stock
- 1 cup black olives
- 1½ tbsp cornflour (mixed with a little water)
- 2 tbsp chopped fresh herbs of choice
1 tsp lemon zest
- Green salad or cooked quinoa, to serve
- Preheat oven to 180ºC.
- Combine chicken, cornflour, paprika, salt and pepper together in a bowl. Lightly coat saucepan with oil and add chicken. Cook, remove from pan and set aside in oven dish.
- Place all Tuscan Flavours ingredients to saucepan and lightly sauté together. Add stock gradually, always bringing back to simmer once all stock is used. Simmer for 5 mins then add to chicken. Cover and bake for 45 mins.
- Add olives cover and continue to cook for a further 15 mins before adding cornflour emulsion, finish with fresh herbs and zest. Serve with a green salad or cooked quinoa.
Roasted Beetroot Soup
- 800g beetroot, peeled & roughly chopped
- 400g onion, chopped
- 100g leek, chopped
- 20g celery, chopped
- 300g carrot, chopped
- Sea salt & pepper
- 2L vegetable or chicken stock
- 2 tbsp creamed horseradish, or to taste
- ½ cup cashews
- 6 cloves roasted garlic
- ½ tsp finely chopped dill, plus extra sprigs to garnish
- Preheat oven to 180ºC.
- Place beetroot, onion, leek, celery and carrot in baking tray and sprinkle with salt and pepper. Cover with baking paper and foil and bake for 30 mins or until tender.
- Place vegetables in stockpot or large saucepan and add ½ litre of stock. Bring to boil then add horseradish, cashews, garlic and remaining stock. Return to boil, then reduce heat and simmer, covered, for 30 mins. Add dill and remove from heat.
- Allow to cool before blending to silky-smooth soup. Gently reheat and serve garnished with sprigs of dill. Can also be served cold.
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