Quinoa, Kale & Coconut Broth

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Ingredients 

1 Tin of coconut milk

30 ml sunflower oil

1 lemon grass

1 large bunch of kale

2 banana shallots (chopped)

2 cloves of garlic    (crushed)

1 red chili                (sliced)

2 cups of quinoa

1 veg stock cube

30 gm sunflower seeds

Seasoning

Method

In a saucepan add oil and sweat onions for several minutes. Add chili and garlic and cook for a further minute. Add coconut milk,lemon grass, then bring to boil  reduce heat and simmer gently for about ten minutes. Add kale, seasoning, and then cook for a further five minutes. For the quinoa just follow the method on the packet but with the addition of a veg stock cube Finish off with sunflower seeds through quinoa season to taste, then serve.

 

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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