John Myers
Contents
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Ingredients
marinade
- 2 tbsp Toasted sesame oil
- 2 tbsp Butter
- 2 tbsp Mango chutney
- 4 tbsp Chili sweet and sour sauce
- 1 tsp Curry
- 1 tsp Turmeric
- 1 tbsp Grated ginger
- 0,5 Pc. Garlic clove chopped
- 200 ml Coconut milk
- 5 tbsp Cashew
- 2 tbsp Sugar
- 400 g Quinoa
- Salt
- Sugar
- 1 Pc. Pressed lime
- 1 Pc. Freshly squeezed lemon juice
- 5 tbsp Olive oil
- 1 Pc. Pomegranate
- Salt and pepper
- Sugar
sauce
- 8 tbsp Indonesian soy sauce
- 2 tbsp Honey
- 1 tbsp Margarine
Instructions
Sweet potato cream
- Peel the potatoes and cook them in enough salted water until soft. Then let it evaporate and dice. Put the sesame oil and butter in a saucepan. Then briefly toss in the mango chutney, chilli sauce, curry, turmeric, ginger and the clove of garlic and deglaze with coconut milk. Taste everything. Finely puree the potato ragout and season to taste. Caramelize the nuts, chop and then add to the puree.
Quinoa - pomegranate salad
- Boil the quinoa in enough salted water until soft. Mix a marinade out of all sauce ingredients. Add the pomegranate seeds and mix with the quinoa. Taste everything. Finally, let all the ingredients reduce a little in a saucepan.
Nutrition
Serving: 100gCalories: 245kcalCarbohydrates: 16.9gProtein: 3.9gFat: 18.1g
