Twice-cooked Pork Belly Stir Fry - Chef Recipe by Louis Tikaram
I love the texture of this dish, it isn’t like your normal pork belly dishes where the meat is co...
"A great way to introduce more grains into your diet is through porridge. Porridge to Scandinavians are what fry-ups are to Englishmen. There are an endless amount of toppings and flavour combinations that can be used to vary your porridge. This Bounty-inspired combination works well with any grain, though I particularly like it with millet.." ~ Simon Bajada.
250 g (9 oz/2 cups) millet flakes, rinsed
1/4 tsp ground cardamom
2 Tbs coconut oil
1 tsp natural vanilla extract
2–4 Tbs brown sugar or honey
2 tsp cacao powder
500 ml (18 fl oz/2 cups) coconut milk or oat milk
60 g (21/4 oz/1 cup) toasted coconut flakes
80 g (3 oz/ 2/3 cup) chopped toasted hazelnuts
2 Tbs cacao nibs
Put the millet flakes, cardamom, coconut oil, vanilla extract, sugar and cacao powder in a saucepan together with 1 litre (36 fl oz/4 cups) of water. Bring to a simmer and cook for 5 minutes, stirring occasionally, or until all the liquid is absorbed.
Divide the porridge between bowls, pour over the milk and top with the coconut flakes, hazelnuts and cacao nibs.
Credits: This is an edited extract from Nordic Light by Simon Bajada published by Hardie Grant Books RRP $49.99 and is available in stores nationally.
Photo Credits: This is an edited extract from Nordic Light by Simon Bajada published by Hardie Grant Books RRP $49.99 and is available in stores nationally.