Recipes
Our recipes satisfy a few basic criteria. They are kosher, nutritious, uncomplicated, tasty and they are no secret! So get cooking and enjoy with compliments from Our Big Kitchen.
Cook-in Recipes from Chef Avinash
Barramundi fillet Malaysian style
Ingredients:
| 3 kg Barramundi | 2 spoons crushed garlic |
| 200 g broccoli | 300 ml olive oil |
| 200 g snow peas | 200 ml soy sauce |
| 200 g green peas | 50 g paprika |
| 200 g zucchini | 20 g cumin |
| 100 g red capsicum | 20 g tumeric |
| 100 g celery | 200g fresh lemon |
| 200 g onion |
- Wash & peel all vegetables. Cut to julienne
- Spread oil on tray. Lay fish in tray. Spread vegetables on top
- Mix in a bowl olive oil, soy, spices with a bit of water
- Pour over fish & vegetables
- Cover with foil. Bake 20 mins at 180°C
Chicken curry with vegetables
Ingredients:
| 2.5 kg chicken strips | 300 g broccoli |
| 1.5 ltr coconut cream | 200 g zucchini |
| 1 box chicken curry | 200 g big sprouts |
| 10 g cinnamon | 300 g onion |
| 10 g nutmeg | 200 g green beans |
| 500 ml lemon juice | 200 g snow peas |
| 20 g brown sugar | 200 g button mushrooms |
| 150 ml canola oil | 11/2 bunch coriander |
| 200 g carrot | 100 g green capsicum |
- Wash & peel all vegetables. Cut as necessary
- In a big pot add oil, sauté onion & carrots
- Add chicken & cook for a few minutes
- Add vegetables except coriander
- On low heat add coconut cream & spices
- Cook 20 minutes