2 tbsplight-flavouredoil,plusextra
4 eggs
Chillipowderorflakes,totaste
1 smallcucumberorzucchini,julienned
orgrated
½ smallredonion,finelysliced,soaked
incoldwaterfor5 minutes, drained
1 handful micro cress1 Placerice,stock,sesameoil,kombu
and250mlwaterina saucepanwith
a tight-fittinglid.Bringtotheboil,reduce
heattolow,coverpanandcookfor
25 minutes.Turnoffheatandleaveto
standfora further10-15minuteswithout
removingthelid.Removekombuand
stir in arame or hijiki seaweed.115 gmdates,pittedand
roughlychopped
1 tspbicarbonateofsoda
1 tbspchiaseeds
235 gmmashedcookedpumpkin
165 gmbrownsugar
125 gmcoconutyoghurt
220 gmgluten-freeflour
50 gmdesiccatedcoconut
1 tspbakingpowder
1 tspgroundcinnamon
½ nutmeg,finelygrated
1 tsp ground cardamom1 Soakdatesandbicarbonateofsoda
in115mlboilingwaterfor 30 minutes
until soft then lightly mash.Crisp-bottomed rice with fried eggs and pickles
SERVES 4“Thisis a reworkingofbibimbap,andstartedlifeinourrestaurantsaround2015.
Ourchef,Julian,createdtherestaurantversion at peak hipster movement and it
was called ‘chicken fat rice’,” says Granger.2 Meanwhile,tomakespicysauce,
whisktogetherallingredientsina small
bowl.Setasideuntilreadytoserve.
3 Forcarrotpickles,mixtogetherrice
vinegar,castersugarandsaltuntil
dissolved.Addcarrotandtossgently.
Setasideuntilreadytoserve.
4 Heatoilina heavy-basedpan
(somethingyoucanservein;castiron
wouldbeperfect)overmedium-high
heat.Addriceandcookfor5 minutes,
untilriceis catchingonthebottomof
thepanbutnotburning.
5 Meanwhile,fryeggsina littleoilin
a separatefryingpanovermedium-high
heat.Sprinklewitha littlechillipowder
orflakes.Removericefromheat,topwith
friedeggs,pickles,cucumberorzucchini,
onionandmicrocress,andserveinthe
pan with the spicy sauce on the side.➤200 gmbrownrice
250 mlchickenorvegetablestock
1 tbspsesameoil
1 piecedriedkombu,optional
125 gmarameorhijikiseaweed,optional
SPICYSAUCE
4 tbspKoreanchillibeanpaste
(gochujang)
2 tbspricewinevinegar
2 tsprunnyhoneyor maple syrup
3 tspsesameoil
CARROTPICKLES
1 tbspricevinegar
½ tspcastersugar
2 generouspinchessalt
1 large carrot, finely sliced2 Meanwhile,soakchiaseeds in 2-3
tbspwaterfor 15 minutes.
3 Preheatovento180 ̊C.Greaseandline
a 21x 10cmloaftinwithbakingpaper.
4 Putallremainingingredientsina large
bowlandmixtogetherwell.Add chia
seeds,thenfoldindates.
5 Pourintoloaftinandcookfor1 hour,
oruntila skewerpokedintothecentre
comesoutclean.Leavetocoolbefore
slicing.Cutintoaround 15 slicesand
storeinanairtightcontainerin
the fridge for up to 3 days.Pumpkin and cardamom breakfast loaf
MAKES 15 SLICES“Intherestaurants,wetoastthisbreakfastloafandservewithjamand
peanutbutter,butathomeI enjoyit evenmore,coldthedayafterbaking,
thickly spread with good butter and a sprinkle of sea salt,” says Granger.96 GOURMET TRAVELLER