The quarter finals of the Rugby World Cup require full menu blackout! Here are four options to serve to the fans at your place
Black bean tapenade
Drain and rinse 400g can black beans. Add to food processor with 150g pitted kalamata olives, 5-7 black garlic cloves, 5 anchovy fillets, 1 chopped fresh green chilli, the zest and juice of 1 lime or lemon and a small handful coriander. Blitz with a glug of olive oil until smooth. Check seasoning. Serve with corn chips or crostini.
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Paua bites
- In the mortar and pestle grind 1 garlic clove, 1 small piece peeled ginger, 3 small dried red (or 1 fresh) chillies, 3-5 finely chopped kaffir lime leaves, 1 tsp sea salt flakes and ½ tsp cumin powder to form a smooth paste.
- Add paste to food processor with 120g chopped gurnard, 1 chopped spring onion, a handful chopped coriander or parsley, 1 Tbsp grated palm sugar, 1 Tbsp fish sauce and the zest of 1 lemon. Blitz to form a chunky paste.
- Add 200g minced paua and blitz to incorporate into paste. Remove to a bowl, fold in 3 Tbsp rice or chickpea flour, the juice of the lemon and fresh black pepper.
- Fry large teaspoons of the mix in hot oil until they colour all over. Drain, season with sea salt flakes and serve with lemon wedges.
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Karma Cola chocolate cake
Dry mix
1 cup self-raising flour, sifted
1 cup brazil nuts, finely ground
1 cup freshly grated dried coconut (or use desiccated)
1 tsp baking soda
½ tsp five spice
¼ tsp salt
Wet mix
½ cup buttermilk
2 large eggs
½ cup golden syrup
1 tsp vanilla extract
100g unsalted butter
150g dark chocolate
⅓ cup premium dutch cocoa
1 cup Karma Cola
- Mix all dry ingredients together in a bowl.
- Whisk the buttermilk, eggs, golden syrup and vanilla extract until smooth.
- In a saucepan, melt the butter, chocolate and cocoa. Remove from heat and stir in Karma Cola. Gently fold chocolate mixture into the dry ingredients, followed by the buttermilk mixture.
- Pour mixture into a 20cm round springform cake tin lined with baking paper and bake 60 minutes in a 180C oven until a skewer inserted in to the middle comes out clean. Cool and serve with a lemony creme fraiche or yoghurt.
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Sticky black barbecue sauce
- Into a bowl whisk 1 large Tbsp manuka honey, 1 Tbsp kecap manis, 1 Tbsp black bean (chunjang) or red chilli (gochujang) paste and 1 Tbsp black rice vinegar (chinkiang). Add 1 tsp of fish sauce, 1 tsp worcestershire sauce, 1 tsp 5 spice powder, ½ tsp fresh black pepper, the zest and juice of a lemon and 2 large garlic cloves crushed with a little sugar. Whisk until smooth.
- Mix sauce through 1 kg chicken wings and marinate for an hour, or overnight. Sprinkle with black sesame seeds and bake wings in a moderate oven, turning to baste frequently, until tender and sticky. Serve with a squeeze of lemon. Can also be used for pork belly fingers or ribs, lamb ribs or chicken thighs.
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