- RECIPES -
GENERAL TSO's CHICKEN
1. Combine the marinade ingredients in a large bowl and mix well. Add the chicken and toss to coat.
2. Cover the bowl with cling film and leave in the fridge to marinate for a minimum of 1 hour.
3. Heat the peanut oil in a frying pan over high heat. Remove the chicken from the marinade and fry in batches for 2 minutes or until browned and cooked. Set the chicken aside and keep the remainder of the marinade.
4. Using the same frying pan, fry the chilli, ginger, and garlic for 1 minute before returning the chicken to the pan.
5. Add the spring onion, honey, orange zest, and the remaining marinade and stir-fry for another 10-15 minutes on medium heat until the sauce becomes thick and sticky.
6. Remove from the pan and serve with steamed rice, garnished with spring onions and roasted peanuts.
HOME-MADE CHICKEN RAMEN NOODLE
A dish that features a comforting blend of herbs and spices perfectly blended for duck or poultry.
1. Season the chicken with NOMU Sea Salt and Black Pepper. Melt the butter in a pan or skillet over medium heat. Add the chicken pieces and cook until the skin is golden brown on both sides and the chicken is cooked through - about 15-20 minutes. Cover and set aside until ready to serve.
2. Heat the sesame oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, cooking until soft, before adding the soy sauce and mirin. Cook for another minute and add the prepared Chicken Stock.
3. Cover the pot and bring the mixture to a rolling boil. Remove the pot lid and decrease the heat, allowing the broth to simmer for 5 minutes. Add the julienned carrots and simmer for another 10 minutes. Add NOMU Sea Salt and Black Pepper to taste.
4. Bring a saucepan of water to a simmer. Make sure the saucepan is big enough so that the eggs don’t bump into each other and you have enough water to cover the eggs completely. Lower the eggs gently into the water with a slotted spoon and remember to have your timer set. Simmer the eggs for one minute and then pop the lid on and remove it from heat. For a soft yolk keep the eggs in the water for 6 minutes.
5. While the eggs are boiling, fill a bowl with ice water - place the eggs into the bowl after 6 minutes to stop the cooking process. Once the eggs are cool enough to handle, gently peel them and slice them in half. Set the egg halves aside until you're ready to serve.
6. Add the ramen noodles to the boiling water, cooking until soft. Divide the cooked noodles into two bowls, adding the chicken pieces and broth.
7. Top with the egg halves, sliced small red chillies, fresh coriander, and lime wedges to serve.
BBQ CHICKEN WINGS
A snack that features an aromatic and flavourful blend of herbs and spices
for chicken wings cooked on the barbeque.
1. Place the chicken in a stainless steel bowl and rub the rub of your choice all over the wings until they are completely coated.
2. Leave in the fridge for at least an hour, preferably longer.
3. Add a few glugs of NOMU olive oil and rub again.
4. Thread the chicken wings onto wooden skewers that have been soaked in water to prevent them from burning.
5. Cook over medium-hot coals until they are just cooked through on the inside and golden and slightly charred on the outside.
6. Season with NOMU Pink Salt and serve while hot.
GREEN CHICKEN CURRY
A dish that features hot, sour, salty and sweet flavours and NOMU Poultry Rub with and hint of lemon.
Note feel free to add more vegetables as follows: Baby marrows, baby corn, broccoli, mung bean sprouts, pak choi, spinach You can replace the chicken with prawns or firm fish. For a vegetarian option replace the chicken with cubes of fried tofu.
1. Place the spring onions, ginger, green chilli, garlic, coriander, lime juice and fish sauce in a small food processor and whizz up until it resembles a paste. Slice the chicken breasts against the grain into strips and marinate in the paste for half an hour.
2. Briefly blanch the sugar snaps and any other vegetables you want to add in boiling water and immediately refresh in ice-cold water
3. Over high heat, quickly fry the mushrooms in a pan with a splash of vegetable or peanut oil until they are golden brown in colour but still firm.
4. In a wok or pot, heat a few glugs of canola or peanut oil and fry the mushrooms until golden brown. Add the shallot and sauté until soft and translucent. Add the NOMU Poultry Rub and fry for another minute. Remove the chicken from the marinade and add to the pot. Fry until the chicken is nicely sealed and coated in the aromatic mushroom and onion mixture. Add the remaining marinade, followed by the coconut cream and the Chicken stock and bring to a gentle simmer until the chicken is just cooked. Do not allow to boil as this will make the chicken tough. Finally, check the seasoning and add a dash more Chicken stock if necessary. Add the sugar snap peas to the pot to just heat through. Serve with hot and fragrant jasmine rice.
Note you can also add very finely chopped lemongrass, but be sure to discard the tough outer leaves and only use the tender white end piece. Alternatively, you can leave it whole but bash it with a rolling pin. Allow to simmer in the coconut cream to impart its flavour and remove before serving. Feel free to add more chilli to taste.
GRILLED SEAFOOD KWAY TEOW SOUP
A dish that features savoury smokey flavours of NOMU BBQ Rub with and hint of sweetness.
FOR THE PRAWN SOUP
For the Dry version:
1. Add the pork ribs to the water and cook till the meat turns tender. You can cook over stove, pressure cooker or slow cooker.
2. Grill the marinated seafood with olive oil in a frying pan till brown on both side. Drain on paper towels and set aside.
3. Add some oil to a pot and pan-fried the garlic and prawns shells.
Add ¼ tsp rainbow pepper, garlic powder and fish sauce. Sauté till the prawn shells all turn reddish in color.
4. Add the prawn shells to the soup and cook for another hour.
Add generous pinches of NOMU Black Pepper to the soup and salt to taste.
5. Blanch the noodles with some boiling water until softened. Blanched the green vegetables with little oil in the water till softened.
6. Filter away the prawn shells and garlic from the soup. Add the noodles and vegetables to a bowl and top with the soup. Add the grilled seafood, pork ribs and serve with lots of fried shallots.
7. For the dry version: Just toss all the seasoning together with the noodles, served with blanched greens and grilled seafood.
PULLED PORK BELLY WITH
FOR THE PORK
FOR THE COLESLAW
1. Preheat your oven to the highest setting (240ºC).
2. In a small bowl mix together the olive oil with 2 tablespoons of the NOMU BBQ Rub to form a paste and rub onto the underside of the pork meat (not the skin). Place the pork onto a roasting tray, skin side up, and pat the skin dry using some kitchen paper. Generously season the pork skin with NOMU Sea Salt and the remaining tablespoon of NOMU BBQ Rub, making sure that the seasoning gets right into the scores of the skin.
3. Place the pork into the oven and roast for about 30-40 minutes or until the skin of the pork has turned to golden brown, crispy crackling.
4. Briefly remove the pork from oven and place the onions, carrots, celery, garlic and Verjuice under the pork and return to the oven. Reduce the oven temperature to 150°C. Roast the pork for a further 2-3 hours or until the meat is so tender that it pulls apart easily when using a fork.
5. In the meantime, make the coleslaw by adding all the ingredients together in a large bowl. Season with a grinding NOMU Sea Salt and NOMU Black Pepper. Mix well to combine.
6. Serve the warm pulled pork belly with the coleslaw.
Tips: Apples and pork go incredibly well together so you can also add one peeled and grated green apple to the coleslaw to add a fresh and slightly sweet edge to it!
BEEF FILLET WITH CHOCOLATE CHILLI SAUCE
A deliciously unusual savoury dish that features NoMU Coffee Rub and Rosemary & Red Onion Finishing Salt.
FOR THE BEEF
FOR THE CHOCOLATE-CHILLI SAUCE
1. Place the beef stock and red wine and heat in a saucepan and allow to simmer until reduced by half.
2. Whisk in the chocolate and continue stirring until the chocolate has melted and the sauce is thickened and glossy.
3. Add the cream and the rosemary and season to taste.
4. Pre-heat you oven to 200°C. Cut the fillet into 6 neat medallions.
5. Combine the NOMU olive oil and NOMU Coffee Rub and rub into the medallions.
6. Pan-fry the fillet in an oven-proof pan over medium heat on all sides until nicely browned and caramelized all over.
7. Place the pan in the pre-heated oven for 5 -10 minutes or until cooked to your preference (5 minutes for medium-rare).
8. Serve on heated plates, drizzled with chilli chocolate sauce and garnished with fresh thyme and a pinch of NOMU Rosemary and Red Onion Salt to taste.
MRS BALL'S CHUTNEY CHICKEN RECIPE
If you like Mrs Ball’s Chutney and you love a sweet sticky chicken dish (who doesn’t, right?!), why not make your own South African style chutney chicken?! The ingredients required are simple and it’s really a quick and easy process. You should be able to get everything you need, no matter where you are in the country. Whipping up a South African chutney chicken recipe is easier than you think. Simply follow these instructions.
1 small/medium onion chopped finely
1 garlic clove, grated
1 red chilli (remove seeds and chop finely)
6 tablespoons of Mrs Ball’s Chutney
1 tablespoon of Worcestershire Sauce
6 tablespoons of mayonnaise
8 chicken thighs (with skin and bone)
1 tablespoon of NOMU olive oil
Cooked rice or green side salad for serving
While making a South African chutney chicken dish takes an hour including preparation and cooking, there really is very little required from you. Prepare to put your feet up, enjoy a glass of wine, and let the chicken cook through. Here’s what you need to do.
One last thing to do…enjoy!
1 Oxtail cut into chunky pieces
NOMU African Rub
1/2 cup Flour to brown the oxtail
3-4 TBSP NOMU Olive oil
2 Onions, chopped
8 Carrots, thinly sliced
2 Celery sticks, thinly sliced
3 Potatoes, peeled and chopped into cubes
120ml NOMU Concentrated Liquid Beef Stock
4 Cups of fresh water
250ml Red wine (of course)
12 Shallots, peeled
30g Brown sugar
15ml Garlic flakes
Pinch NOMU Rosemary Salt
15ml Fresh Rosemary
NOMU Black Pepper to taste
Heat the olive oil in a cast-iron pot.
Wipe oxtail clean with paper towel. Rub NOMU African Rub (as much as you like 😊) into the oxtail. Place in a container and sprinkle the meat with a little bit of flour. Make sure that the meat is covered before frying in the pot. Once the meat is browned, add the potatoes, onions, celery, mushrooms and garlic. Fry (or braai) for another 5 minutes.
Add stock, water, red wine and brown sugar and leave to boil.
Place the lid on top of the cast-iron pot and pop in the pre-heated oven (or heated braai coals) to slow-cook for 6 hours.
Open another bottle of wine 😊.
Six hours later, remove 2 cups of stock from the pot and add the rest of the vegetables. Allow to cook until soft.
Remove the pot from the heat and sprinkle the freshly chopped rosemary over the food.
Brown sauce ingredients:
1/2 cup Butter
1/2 cup Flour
2 Cups of the NOMU Concentrated Liquid Stock and / or (make your own with rooibos tea (use 2 bags)
NOMU Black Pepper and Salt to taste
Melt the butter in a pot. Once the butter has melted, add the flour.
Fry the flour in the butter until it has turned golden brown.
Now add the 2 cups of stock / tea and stir well to prevent lumps from forming.
Spice with salt and pepper and cook the sauce until it is thick and creamy.
Pour the sauce over the meat when serving.
Serve with rice or dumplings. Serves: 6-8.
POACHED SALMON IN LAAGER ROOIBOS COCONUT SAUCE
4 Fillets Salmon
2 TBSP Oil
2 TBSP Fresh garlic, ginger grated
1 Lemon grass finely chopped
1 TBSP Honey
1 tsp Curry paste
400g Coconut milk
1 tsp Soy sauce
Garnish with Chopped Coriander, red chillies, unsweetened shaved coconut, NOMU Black Pepper and Salt to taste.
Lightly season the salmon with salt and pepper, then heat 1 TBSP oil in a non-stick pan over medium heat.
Sear salmon (skin side up) for 1 minute, then turn and sear the other side. Set aside in another plate – it should still be raw.
Turn the heat down to low, add the rest of the oil and fry the garlic, ginger and lemon grass for 1 minute.
Add honey and cook for 20 seconds, then add curry paste, coconut milk and the 6 Laager Rooibos teabags.
Simmer for 5 - 7 minutes until the teabags have infused the liquid.
Place the salmon back into the sauce and simmer for 4 minutes, or until the salmon is just cooked.
Remove the teabags with a slotted spoon and then remove the salmon.
Taste the sauce and adjust the seasoning with soy sauce.
To serve: set the salmon on top of a bed of noodles or rice, spoon generous amount of sauce over and garnish – enjoy!