Recipes
What’s amazing about fermented foods is their versatility. You can match them with almost any kinds of ingredients for creating super delicious dishes!
Here you can find some fantastic recipes from some of our favorite chefs, food bloggers and our founder who is also pretty handy in the kitchen! These things are easy to follow and yummy! Try it now!
Big Buckwheat Noodle w/ Tuna and Black Miso Kimchi Bowl
Serves 2
1 x 250gm / 1/2 Lb Tuna steak
1 Bunch Dutch / Baby carrots, roasted till tender
2 tablespoons @riovistaolives EVO
Sea salt flakes
200gms cooked buckwheat noodles
1 teaspoon sesame oil
1 medium sized Lebanese cucumber roughly cut
2 red radishes finely sliced
1/2 cup of GSK Black Miso and Garlic kimchi
1 medium carrot, shaved thin on a mandolin and seasoned with salt
1 cup mint leaves
1 teaspoon black sesame seeds
Juice of 1 lemon
In a medium sized pan over medium to high heat, seal the seasoned tuna steak in 1 tablespoon of the olive oil, cook for 1-2 minutes on either side ( I like my tuna Rare)
Remove From heat and allow to rest for 2 to 3 minutes before slicing
In a large bowl mix the buckwheat noodles, sesame oil, cucumbers, radishes, kimchi, carrots, mint leaves, sesame seeds, remaining olive oil and lemon juice together. Serve in a large bowl, eat immediately
Blanched / Grilled asparagus wrapped in prosciutto ... doused in @riovistaolives agrumato Chilli olive oil
And raw beets thinly sliced and crushed with @greenstkitchen living coconut #Kefir + Extra virgin olive oil, sea salt flakes and topped with Za’atar!
-
Zaatar
1 tablespoon ground dried thyme leaves
1 tablespoon sumac
1 tablespoon ground toasted coriander seed
1 tablespoon ground toasted cumin seed
1 tablespoon lightly toasted sesame seeds
½ teaspoon salt
1 teaspoon ground chilli flakes
Mix above ingredients together
°
Pork chops, kimchi and other grilled things
2 x 200gm / 7oz pork chops
1 bunch baby / Dutch carrots
1 bunch of asparagus
1 head of witloof split in half
1/2 cup @thecocotribe coconut yoghurt
2/3 cup @greenstkitchen kimchi
2 Tablespoons @riovistaolives EVO oil
2 tablespoons spiced dukkah or Za’atar
1/2 cup coriander/ cilantro leaves
Place carrots into a pot of cold water and bring to the boil, turn off allowing to steep for 2-3 minutes before removing from water to drain
Drop asparagus into a pot of boiling salted water for a minute till tender and remove to drain.
Pre-heat a griddle plate or large skillet till hot
Season pork with olive oil and sea salt flakes, place pork onto the grill and cook for 2 to 3 minutes on either side, at the same time grill the asparagus, carrots and witlof. Cook till charred on either side.
The thickness of the pork cutlet will determine how long you need to cook the pork for, a half inch steak should only take 3 to 4 minutes on either side. A one inch steak 8 to 10 minutes on either side.
In a small bowl mix together the kimchi, sliced carrots, sliced asparagus, witlof, a little more extra-virgin olive oil along with coriander leaves.
To serve; spoon the yoghurt over the base of a serving plate, top with the Dukkah followed by the pork
Chop and the mixed kimchi, grilled vegetable salad.
Serve immediately
Perfect bacon and egg roll
2 eggs
1 tablespoon of @riovistaolives extra Virgin Olive oil
Good pinch of sea salt flakes
3 rashers of nitrate free bacon @barossafinefoods
1 small crusty bread roll
1/4 ripe avocado
1 tablespoon mayonnaise mixed with 1 teaspoon of sriracha sauce
2 tablespoons of @greenstkitchen tsuke Mono Japanese pickles
Place bacon in oven to cook on a moderate to high heat until crisp
Heat a medium-size skillet over moderate heat.
Place bread roll into oven to warm through. ( very important step 😉)
Using a fork beat the two eggs with the olive oil and a pinch of salt. Pour eggs into hot pan and scramble quickly and remove immediately not allowing eggs to dry out.
Cut crispy Bread rolls down the centre but not all the way through, smear in the soft avocado, add in the egg ,cooked bacon, mayonnaise and top with the Japanese pickles. Eat immediately
Chicken Bone Broth with Salmon , greens and kraut
250mls @staraniseorganic organic chicken bone broth
3 spears of asparagus cut into small coins
1 small head of broccoli chopped into bite size pieces
2 tablespoons of @riovistaolives agrumato Turmeric olive oil
1/3 cup chopped red peppers/ capsicum
130 g / 1/3 Lb of cooked wild caught salmon
1/3 cup of @greenstkitchen ginger + turmeric Kraut
Bring the organic chicken bone broth to a rolling boil with the asparagus and broccoli simmer for a minute and remove from heat, add in the turmeric olive oil and set aside
Place the cooked salmon ( hot or cold) into a serving bowl, top with broth and kraut
Ultimate fish sandwich
Serves 2
2 x snapper fillets/ skin on bone out ( aprox 140gm - 150gm each)
2 tablespoons of EVO oil
Sea salt flakes
2 x English muffins
1 small Avocado, skin and stone removed, sliced
1 tomato, thinly sliced
A few iceberg lettuce leaves
3 tablespoons of our natural vegan mayonnaise
1 tablespoon of Sriracha sauce
1 small cucumber finely sliced
1/2 cup of @greenstkitchen kimchi
Check the snapper fillets for bones removing with tweezers if need be
Heat a medium sized pan over moderate heat till hot
Add in the snapper seasoned with olive oil and salt, skinside down and cook for 2 to 3 minutes or until skin is lightly crisped , flip and repeat for 2 to 3 minutes until fish is cooked through cook time will vary depending on thickness of fish.
Split and Toast the muffins In the same pan for a few moments till golden, remove and set onto serving plates.
Mix together the mayonnaise and the sriracha sauce
Lay down a small amount of sriracha mayonnaise followed by the lettuce, tomatoes, cucumbers, avocado and then the fish. Top with a little more mayonnaise and kimchee followed by the remaining piece of English muffin
Serve immediately