Mens_Health_UK_March_2017

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SIESTAS

SOUTH
A dirty lunch needn’t mean
a toss-up between the chippy
and your nearest sauce-
saturated meat shack. This
cognition-firing taco ladles
on ingredients engineered
to boost mental performance
when a loco workload has
you longing for escape.

MEN’S HEALTH 83

METHOD

01 Start by mixing

the flour with 110ml

of boiling water,

adding salt to form

a dough. Divide this

into five portions and

flatten with a heavy

saucepan, making

disks 2mm thick. Cook

on a high heat for

a minute each side,

without oil, then set

aside and keep warm.

02 Mix the sauce

ingredients in a bowl.

Next, pretend you do

this sort of thing all

the time as you grill

the aubergine on

a high heat until

blackened (two

minutes each side

should do it), then

MISO & CHIPOTLE AUBERGINE TACO

By Neil Rankin, head chef at Temper

Ginger paste, 5g

Garlic paste, 5g

Brown sugar, 1tsp

A lime, juiced

THE FILLING

An aubergine

An avocado

Radishes, 3, sliced

A spring onion, sliced

A red chilli, sliced

A vine tomato, cubed

A lime, juiced

Nori sheet, crushed

Korean red pepper

powder, 1tbsp

chop it into small

strips and mix in

with the sauce.

03 Mash a little

avocado into the

middle of each tortilla

with a fork, add some

aubergine, then top

with a small amount

of the radish, spring

onion, chilli, tomato,

and a squeeze of lime.

04 Finish with nori

flakes for a hit of

cobalamin – a vitamin

essential to brain

function – and

a sprinkle of red

pepper powder

to help you cut

through mental fog

without having to

leave the country.

METHOD

01 To prep a perfect

pickle, dissolve the

sugar in boiling water

with the white wine

vinegar then pour

it over the root veg

and set aside to cool.

02 Alright, we’re

not expecting you to

count out exactly 30

peanuts. Let’s call it

a generous handful.

Either way, whack the

oven on 200°C and

toast for five minutes.

Once they’re cool,

stick them in a blender

and blitz until they’re

roughly half the size.

03 Combine the

mayonnaise with the

Sriracha sauce. That’s

pretty much it for the

dressing, so let your

dogs brown under

the grill for around

10 minutes. When it

comes to sausages,

accept no substitutes;

these Heck sausages

contain 67% more

pork than most food

van dogs of the day.

04 To serve, lay the

sausage in the bun

and top with Sriracha

mayo. Sprinkle on the

peanuts then add the

strained pickle for an

immunity-invigorating

wiener that really

cuts the mustard.

ROOT FOR THE

UNDERDOG

Far from tasteless game-day

fodder, done properly, the humble

hot dog forms the perfect base for

a pre-emptive immunity strike.

The secret weapon is the Asian-

inspired pickle, brimming with

blood-clot zapping vit K, plus

enough sporting probiotics to

turn the tide of any match.

SRIRACHA PEANUT

PICKLE DOG

By Sandia Chang,

co-founder of Bubbledogs

INGREDIENTS

THE DOG

Peanuts, 30

Mayonnaise, 2tbsp

Sriracha sauce, 1tsp

Heck pork sausage, 2

Organic Ezekiel

bread rolls, 2

THE PICKLE

Caster sugar, 30g

White wine vinegar,

100ml

Mooli, 30g, sliced

Carrot, 30g, sliced

Cucumber, 30g, sliced

Red chilli, 10g, sliced

SRIRACHA

STABILISES

BLOOD SUGAR

AND ACTS AS AN

EXPECTORANT TO

BANISH COLDS

MISO POWDER

IS FERMENTED

WITH KOJI MOLD,

KNOWN TO REDUCE

YOUR RISK OF

DEPRESSION

INGREDIENTS

THE SHELL

Masa harina flour, 50g

THE SAUCE

White miso, 50g

Chipotle en adobo, 50g