ONE POT PUTTANESCA INSPIRED FISHBy Director - Josh Ball · Last updated Tuesday, 09 April 2024 · 3 min readCheck out all of our posts!<< Back to blog
JAPANESE VEGETABLE CURRY
Japanese Vegetable Curry
By Director – Josh Ball · · 2 min read
Japanese Vegetable Curry
Ingredients
- 200 g S&W GOLDEN JAPANESE GOLDEN CURRY PASTE MID HOT, CHOPPED UP
- 250 g OKONOMIYAKI BULLDOG SAUCE
- 750 g BROWN ONION SLICED
- 150 ml OLIVE OIL
- 2.5 l BOILING WATER
- 1.5 kg MIXED DICED VEGETABLES
Instructions
- SEASON VEGETABLES, DRIZZLE WITH OIL AND 100ML OF THE BULLDOG SAUCE, ROAST ON 200C FOR 15-20 MINUTES UNTIL GOLDEN AND DELICIOUS WITH STILL A LITTLE BIT OF TEXTURE REMAINING, SET ASIDE.
- IN LARGE POT ON HIGH HEAT, CARAMELISE ONIONS AND IN OIL, ONCE CARAMELISED, DRIZZLE WITH REMAINING BULLDOG SAUCE, COOK FOR 2 MINUTES THEN ADD BOILING WATER. BRING TO BOIL, ONCE BOILED STIR THROUGH YOUR CHOPPED UP CURRY PASTE COOK OUT ON LOW FOR 45 MINUTES, CONSTANTLY STIRRING TO ENSURE CURRY SAUCE DOESN’T STICK AND BURN ON BASE OF POT.
- ONCE CURRY SAUCE HAS COOKED STIR THROUGH VEGETABLES AND SERVE WITH RICE, FRIED EGG, SLICED SPRING ONION & SESAME SEEDS.
Check out all of our posts!
ONE POT PUTTANESCA INSPIRED FISH
SWEET & SAVOURY STIR FRIED UDON NOODLES
SWEET & SAVOURY STIR FRIED UDON NOODLESBy Director - Josh Ball · Last updated Friday, 28 March 2024 · 3 min readCheck out all of our posts! << Back to blog
CRUNCHY QUINOA PESTO SALAD
CRUNCHY QUINOA PESTO SALADBy Director - Josh Ball · Last updated Friday, 22 March 2024 · 3 min readCheck out all of our posts! << Back to blog