by My Market Kitchen | Aug 24, 2022 | Laura Sharrad Recipes, Season 7, Vegetarian Recipes
Gado Gado Salad Laura Sharrad This recipe is brought to you with the help of our friends at Asian Inspirations Ingredients: 2 eggs, hard-boiled, shelled and sliced into quarters 400g potatoes, washed 2 carrots, julienned 150g purple cabbage, shredded 150g bean sprouts...
by My Market Kitchen | Aug 23, 2022 | Mike Reid Recipes, Season 7, Vegetarian Recipes
Posh Baked Beans Mike Reid Ingredients: 1 tbsp of olive oil ½ onion, finely diced 1 garlic clove, chopped 1 tbsp of tomato purée ½ tsp smoked paprika 4 Sprigs of thyme, fresh 1 tbsp of brown sugar 1 tbsp of soy sauce 400g of tinned cannellini beans, drained (240g...
by My Market Kitchen | Aug 23, 2022 | Laura Sharrad Recipes, Season 7, Vegetarian Recipes
Roasted Cauliflower Laura Sharrad This recipe is brought to you with the help of our friends at Velisha Farms Ingredients: Whole Cauliflower Hummus Dukkah Pomegranate jewels Mint Dill Olive oil Salt Pepper Method: Steam your head of cauliflower either in a pressure...
by My Market Kitchen | Aug 22, 2022 | Mike Reid Recipes, Season 7, Vegetarian Recipes
Crispy Tofu Garlic & Chilli Mike Reid Ingredients: 1 pack Firm Tofu 100g Corn Flour 150ml Vegetable oil 1 Tsp Table salt 1 Tsp Garlic Powder 1 Tsp Onion powder For the Bang Bang Sauce: 200ml Kewpie Mayonnaise 100ml Sriracha 1 Tsp cayenne pepper powder 30ml...
by My Market Kitchen | Aug 19, 2022 | Mike Reid Recipes, Season 7, Vegetarian Recipes
Sweet Potato Rosti with Indian Smashed Avo Mike Reid Ingredients: 350g sweet potato (about two medium) peeled and grated 2 free-range eggs, whisked ¼ cup coriander leaves, chopped ½ tsp dried chilli flakes (optional) Sea salt and freshly ground black pepper ¼ cup...
by My Market Kitchen | Aug 18, 2022 | Mike Reid Recipes, Season 7, Vegetarian Recipes
Baby Carrots, Hazelnut cream, Carrot top pesto Mike Reid Ingredients: 2 Bunches Baby Carrots (reserve the green tops for the pesto) 250ml Olive oil (for confit) 100g Hazelnuts, roasted 50g Brown onion, diced 75ml Vegetable stock 50ml Pouring cream 40g hazelnuts ...
