Food for Thought
Vietnamese Chicken Salad September 03 2017
- Vietnamese Chicken Salad with Toasted Rice Crackers Kit
- 1/4 head of white cabbage
- 1/2 bunch Vietnamese mint (Vietnamese mint is preferable. If sourcing is difficult you can substitute it with Thai basil or normal mint)
- 5 - 7 shallots, thinly sliced
- 1/4 tbsp salt
- 1/3 cup of sugar
- 1/3 cup white vingear
- Roasted peanuts, crushed (optional)
- Traditionally Roasted Salad Seeds (optional)
- 2 pieces of merryland chicken
- 2 peeled shallots
- ½ tsp of salt
- 1 tsp sugar
Vietnamese dressing (Nuoc cham)
- 1/3 cup fish sauce
- 1/3 cup of sugar
- 1 lemon or lime, juiced
- 2 - 4 cloves garlic, minced
- 2 - 4 chillies, roughly minced (Deseed if you cannot take the heat)
- Poach chicken (see method below).
- Wash and shave cabbage using a madeleine or food processor. Allow to sit and drain well. Cabbage needs to be thoroughly dry.
- Wash Vietnamese mint and set aside to dry. Tear or roughly chop up the herb.
- To pickle shallots, add 1/4 tablespoon of salt and coat the shallots in the salt. Rinse off salt.
- Warm up the white vinegar and dissolve the sugar to make the pickling liquid. Reserve & set aside 1/2 the pickling liquid for the cabbage later. Add the sliced shallots into the pickling liquid and allow the shallots to infuse.
- To make the dressing (nuoc cham), warm up the fish sauce, add in sugar and dissolve.
- Mix chillies and garlic into a separate bowl and add in the lemon juice. Combine it with the fish sauce and sugar mixture. This will make the chillies and garlic float on top of the fish sauce. Set aside.
- Heat up the rice crackers. Do a test piece first to gauge the cooking time on the crackers. Set aside to cool and crisp up.
- The chicken should now be cool enough to shred. Tear into pieces and set aside.
- For the cabbage slaw, mix Vietnamese mint, shallots with the pickling liquid to the cabbage. Add the reserve vinegar liquid and combine all the ingredients well. Pour out the liquid.
- Add in the shredded chicken and combine well.
- Plate up, add generous handful of crispy shallots for a crunchy topping.
- Drizzle the nuoc cham over the salad. This will add a saltiness to the dish.
- Serve the left-over fish sauce on the side. The fish sauce can be added to suit your taste.
- Serve the dish with extra wedges of lemon if you like your salad to be punchy.
- Heap the salad onto a rice cracker. Enjoy!
- Traditionally, roasted peanuts can also be added on top. Try adding Traditionally Roasted Salad Seeds instead of roasted peanuts for a healthier option.
How to poach a chicken
- Bring a pot of water to boil. (Have enough water to thoroughly cover the chicken.)
- Season the water with shallots, salt and sugar.
- Rinse the raw merrylands before placing in pot of boiling water. Allow the merrylands to cook on simmer for 30 minutes.
- Turn off the heat and allow the chicken to sit and cook the reserve heat for another 10 minutes.
- Take the chicken out of the pot and allow to cool.
- Skim any scum from the broth. Freeze it to use later as stock.
- The broth is lightly flavoured enough to make it versatile for use in other dishes.
- Use the current broth as the base. Inject more flavour into the broth by adding more vegetables or more chicken bones and boil/simmer again to create a rich bone broth soup.
Sprouted lentils with Moroccan Salad Seeds Grain Salad January 12 2017
Let's start 2017 afresh! This is our take on a grain salad using two of our favourite products, fresh lentils sprouts and sprinkles of Moroccan Salad Seeds.
A summer favourite, with little pops of fireworks coming from the pomegranate and nutty Moroccan spices from the salad seeds.
Cook time: > 30 minutes
- 1 bunch coriander, chopped
- ½ bunch parsley, chopped
- ½ shallots, finely diced
- ½ cup buckwheat
- ½ cup quinoa
- ½ cup lentils (sprouted) (70g)
- ½ cup Moroccan Salad Seed (70g)
- 2 tablespoon baby capers
- ½ cup currants
- Juice of 1 lemon
- 3 tablespoon extra virgin oil
- 1 pomegranate, deseeded, to serve
- Blanch the lentils separately in some boiling water. Drain & set aside.
- Add ½ cup buckwheat to with 1 ½ cup of water,bring to a simmer on low for 15-20 minutes until al dentale or the liquid is absorbed. Drain off any excess liquid & set aside.
- Add ½ cup quinoa to 1½ cup of water, bring to a simmer then cover on low for 15-20 minutes until al dentale or the liquid is absorbed. Drain off any excess liquid & set aside.
- In a medium bowl, place the coriander, parsley, red onion, buckwheat, lentils, salad seeds, capers, currants, lemon juice and olive oil. Mix well and season to taste.
- Place into serving dish and top with cumin yoghurt and pomegranate seeds.
Optional: Dress the grain salad with yogurt, pomegranate, ground cumin and honey as a topping. Mix them all until combine to have a flavour infuse yogurt. Plate up!
Lama's Authentic Mediterranean Rice with Salad Seeds October 26 2016
Our good friend Sharon has a very talent neighbour, the lovely Lama who kindly shared her family recipe with us :) Sydney Sprout's Salad Seeds is the perfect addition to the aromatic and slightly sweet rice - we had seconds and thirds!
Ingredients (Serves 2)
- 2 chicken thigh fillets
- 1 eschallot or small onion (finely chopped)
- 1 carrot (diced into small cubes)
- Handful of mushrooms
- 1 cup basmati rice
- 1 tbsp tomato paste
- Small handful of sultanas
- 1 tbsp glee or olive oil
- 1 tsp baharat - Arabic spice
- 2 cups of chicken stock or water
- Salt to taste
- Heat up ghee/olive oil in the pan.
- Pan sear chicken till golden brown on both sides. Set aside to cool on a separate plate. (Don't worry if it's slightly undercooked as it will be tossed back in the pan again later)
- In the same pan, cook the onions in the leftover chicken juice. Allow the onions to sweat.
- Add in carrots and toss with onions until soft.
- While the carrots and onions are cooking, roughly tear the chicken into bite sized pieces.
- Add in spice and toss with onion and carrots. Add in mushrooms, sultanas, tomato paste and basmati rice. Stir a little and then add the chicken broth or water. Stir well.
- Bring to boil and reduce heat to a minimum and wait for the rice to cook (usually about 12 - 15 mins) with lid on. (allow for a small gap for the steam to escape)
- Once cooked, fluff the rice up and add a handful of Moroccan Salad Seeds for the crunch and finishing touch. The Moroccan spices in the salad seeds adds another depth of flavour to the baharat.
- Serve immediately.
As a side dish we assembled a quick onion salad using onion sprouts and eschallots with a dash of extra virgin oil and a squeeze of lemon. You might also like to try a side of Lebanese salad or mint yoghurt!
Jamie Oliver Recipe Challenge - Sprouting Super Salad September 30 2016
Who doesn't love Jamie Oliver? When we found he had a Sprouting Super Salad recipe, we got really excited and had to try it out! Simply roast some carrots with a bit of honey, toss in avocado oil, beans, parsley and drizzle with an orange and honey dressing...Our verdict? Mmmmmmmmmm so SO goooooood!
The modification we have made were:
1. Substitute 200g Biosnacky sprouting seeds with our Sydney Sprouts Bean Combo
2. For those with a nut allergy, we substituted 70g of hazelnut with a handful of Sydney Sprouts Salad Seeds (both are available at your local green grocers).
Stir Fry Garlic Chives Flower with Bean Sprouts September 21 2016It's the season for garlic chives flower - make use of this seasonal vegetable for a delicious and yummy dish with bean sprouts. You can substitute garlic chives flower with garlic shoots - same great taste and flavour!
Ingredients (Serves 2-4)
- 300g bean sprouts (washed and drained to freshen)
- 1 bunch of garlic shoots or garlic flower (washed and chopped into 5cm lengths)
- 4 tsp sugar
- 3 tsp soya sauce
- 1 tsp oyster sauce
- 2 cloves of garlic (smashed)
- 3 tsp oil
- Heat up oil in the wok. Add garlic and stir fry till golden brown.
- Add in chopped garlic flowers/shoots. Toss for a few seconds.
- Add in bean sprouts.
- Add in all the seasoning. Toss and stir fry quickly for one minute to combine.
- Keep it crunchy and serve immediately.
Roast Chicken and Vegie Bibimbap August 23 2016
Traditionally, bibimbap is a Korean mixed rice bowl with meat and assorted vegetables. This is Sydney Sprouts' take on bibimbap!
Cook time: 45 minutes (or less)
Prep time: 30 minutes (or less)
- 1 BBQ chicken from the shops (deboned & shredded)
- Fresh soya beans or Bean Sprouts Salad (awesome recipe from Just One Cookbook here: www.justonecookbook.com/spicy-bean-sprout-salad/)
- 1 punnet alfalfa sprouts
- 1 punnet cherry tomatoes, washed and drained, halved.
- 1 medium carrot, washed and julienned
- 200g shiitake mushrooms, sliced
- 1 packet Sydney Sprouts Salad Seeds – Organic Nori
- 1 fried egg per person
- Brown rice for 3-4 portion
- Cooking oil
- Salt and pepper to taste
Sauce (3 servings)
- 2 tbsp gochujang Korean chili paste
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp water
- 1 tsp apple vinegar
This recipe can be modified to suit vegetarians (just omit the chicken).
Raw vegetables have the highest nutrition value, so where you can, we suggest keeping as many of the vegetables uncooked. This will reduce prep and cooking time
If you prefer cooked vegies, we recommend flash frying them quickly to preserve the nutrients.
Remember to never cook alfalfa sprouts – they will wilt and become soggy.
You can substitute with leftover/extra vegetables from the fridge - other examples to try include shaved red cabbage, zucchini and wilted spinach.
- Cook the rice as per the rice instructions.
- (Skip step 2 if you prefer raw vegies) Cook each type of vegie separately. Add about ¼ tsp cooking oil, bring to high heat, add your vegie, cook for 2-3 minutes until the vegies are wilted. Season to taste and set aside. Repeat step 2 in a clean pan each time until all the vegies have been cooked.
- Mix the sauce ingredients together and set aside.
- Fry the egg sunny side up
- Place rice on the bottom of the bowl and assemble the vegetables and chicken in portions on top of it.
- Place the egg on top and sprinkle with a handful of salad seeds.
- Serve with sauce and enjoy!
Sydney Sprouts Miso Soup Kit Recipe July 01 2016
Soya bean sprouts are an excellent source of fibre, B vitamins, calicum and omega-3 fatty acids.
Combined with wholesome miso, this simple winter treat will nourish your soul.
This recipe is from our Sydney Sprouts Miso Soup Kit. To purchase please visit your local greengrocer!
- 2 -3 cups of water
- 250g of soya beans
- ½ cup chopped green onions
- ¼ cup firm or soft tofu
- Dashi - Japanese seaweed broth
- Miso paste - fermented soya beans
- Dry wakame - seaweed
Method (serves 2)
- Place 2-3 cups of water into a medium sauce pan and bring to simmer.
- While water simmering, wash the soya bean sprouts and discard any imperfect sprouts. Drain the soya beans and add them to the saucepan to cook through for 5 - 7 minutes. Increase/decrease time as desired for preferred soya bean texture.
- Thinly cut shallots. Dice tofu to 1cm cubes.
- As soon as the soya bean is ready, add the dashi satchel and stir to dissolve. Add wakame and tofu to warm through.
- Once wakame softens stir in miso* paste until all is dissolved. Stir gently to combine all ingredients and to avoid breaking the tofu.
- Do not allow the soup to boil. Boiling damages the goodness of the miso.
- Add the shallots and serve soup immediately.
Note: As miso are salty in nature, you can adjust the level of saltiness to your liking by increasing or decreasing the amount of miso you add to the soup.
Cannot view the video? Watch Sydney Sprouts Miso Kit cooking demo on youtube.