17 Jun 2020
THE “IRON CHEF” – PART 2
The particular situation that forced all of us far from the races didn't stop us, teaming up with our Vision sponsored triathletes for a new, funny and tasty project: The “Iron Chef” Cookbook.
Our triathletes submitted their favourite homegrown recipe that fuels them or is a favourite healthy snack. All made from scratch in their own kitchen, of course.
Of course, this has been a fairly easy project to undertake since it entails one of an athlete’s favourite activities- eating!
Are you ready? Let dive with us in a unique cooking experience!
VERONICA YOKO PLEBANI’S FALAFEL:
• 200 gr of dry chickpeas (soaked the night before)
• 1 tbsp dry origan
• 15 gr of fresh herbs
• 5/6 dry tomatoes
• 1 lemon peal and juice
• 1 tsp cumin
• 3 tbsp of mixed seeds
• salt to taste
• Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak.
• Drain and rinse the chickpeas well.
• Preheat the oven to 230C/210C Fan and line a baking tray with baking parchment.
• Pour into your food processor the fresh herbs, dry tomatoes, lemon juice and peal and the seeds. if you have a smal food processor, you will want to divide the ingredients in half and process the mixture one batch at a time.
• As they are blended, add the chickpeas (drained and rinsed well), origan, cumin and salt.
• Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't overprocess, you don't want it turning into hummus!
• Divide the mixture into equal pieces and shape into patties. Place on the prepared baking tray and pour the patties with some olive oil if you want to. Cook on the top shelf of the oven for 25–30 minutes, or until golden-brown.
• Serve them with lemon and your tahini dressing.
• 2 tbsp of tbs paste
• 1/2 tbsp of lemon juice
• 2/3 tbsp of water
• pinch of salt (optional)
Mix everything in a bowl, it may seize up and thicken at first, but continue adding water a little at a time and whisking until creamy and smooth.
Taste and adjust flavor as needed, adding more lemon juice for acidity or salt for saltiness
Enjoy fresh, or store leftovers in the refrigerator up to 5 days (sometimes longer).
ANDY POTTS’S EGGS & PUFF PASTRY FOR ANY MEAL
“This is what my wife and I came up with...a super tasty and great for breakfast, lunch, or dinner. This dish was inspired by a recipe we found online, we tweaked it to suit our family.”
• Puff Pastry Sheets (store bought/thawed)
• Green Onion
• Gueyere (grated)
• Parmasan (grated)
• Milk or Cream
• Rosemary or Basil
• Salt & Pepper
• Preheat oven to 425 degrees.
• Line a baking sheet with wax paper.
• Roll out puff pastry sheets. Cut into halves or quarters, depending on how big you want your serving size to be. Place each pastry sheet onto wax paper in the baking pan.
• In a medium bowl. Add eggs (2-3 eggs per serving), a generous splash of milk/cream, salt & pepper.
• Whisk together.
• Melt 1 TBSP butter in pan. Sauté green onions for 2-3 min. Add egg mixture. Scramble until eggs are almost set. Remove from heat.
• Stir in grated Gueyere (a little or a lot depending on how much you like cheese).
• Scoop egg mixture into the center of each puff pastry square.
• Fold each puff pastry corner in to create a pocket.
• Whisk 1 egg in a small bowl. Brush the top of each puff pastry and seal each seam/puff pastry edge.
• Sprinkle with rosemary or basil and fresh Parmesan.
• Bake for 18-20 min or until pastry is golden brown.
Serve with your favorite side; tomato, avocado or salad!
CAMERON BROWN’S CHOC-CHUNK BANANA BREAD
“A classic is given a decadent egde in this delicious choc-chunk banana bread recipe. Dotted with dark chocolate chunks and drizzled with melted chocolate, this the ultimate sweet treat.”
• 2 cup self-raising
• 1 teaspoon ground cinnamon
• ½ cup brown sugar
• 4 mashed ripe bananas
• 125 gram melted butter
• 2 eggs
• ¼ cup milk
• 1 teaspoon vanilla extract
• 200 gram chopped dark eating chocolate
• Melted chocolate, for drizzling
• Preheat oven the moderate, 180° C. Grease and line a 10x20 cm loaf pan.
• Sift self-raising flour and ground cinnamon together into a bowl. Stir in brown sugar. Make a well. Combine mashed bananas, melted butter, eggs, milk and vanilla extract. Pour into flour mixture. Fold together lightly to combine.
• Lightly mix through chopped chocolate. Pour into pan, smoothing the top. Bake for 55-60 minutes until cooked when tested (cover with tin foil if over-browning).
• Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Serve drizzled with chocolate.