500g brown or basmati rice, cooked (or 250 uncooked rice, cooked by packet instructions)
1 head of romaine lettuce
200g green beans
300g natural yoghurt (half used to make caesar, the rest to be served with kedgeree & burrito)
1 small bunch of coriander
Third Tier Ingredients:
1 sheet of nori
Small handful of croutons
1 tsp turmeric
1 tbsp curry paste
2 tbsp fajita seasoning
100g black beans, drained and rinsed
100g sweetcorn, drained and rinsed
Satay Sauce: (makes a lot, but you can keep it in the fridge for weeks)
250ml coconut cream
300g peanut butter
2 limes, juice
1 tbsp runny honey
2 tbsp fish sauce
2 tbsp soy sauce
2 tbsp tamarind paste
150g natural yoghurt
1/2 clove garlic, minced
1 tsp dijon mustard
10g parmesan, grated
1/2 tsp Worcestershire sauce
1/2 lemon, zest and juice
Salt and freshly ground black pepper
Soy Sushi Sauce:
3 tbsp soy sauce
1 tbsp mirin
1 tbsp rice vinegar
1 red chilli, thinly sliced
Cook the Proteins: First, add the room temperature eggs to boiling water and cook on a low simmer for 8 minutes. Transfer to an ice bath at the end of cooking and leave to cool. Peel, and set aside either covered by a damp piece of kitchen towel, or in water to prevent them drying out.
Pop the salmon fillets onto a baking tray lined with a large piece of foil. Season with salt, pepper and a drizzle of oil, and wrap the foil around the salmon to make a tent parcel. Cook in the oven @ 180*C for 8-10 minutes until the salmon is just cooked through. Set aside to cool.
Preheat a medium non-stick pan with 1 tablespoon oil. Season the chicken with salt and pepper and fry for 3-4 minutes on each side until golden brown and cooked through.
Prepare the Vegetables: Cut the romaine lettuce into bite sized pieces - thickly shredding it while still attached at the root.
Blanch the green beans in boiling salted water until tender (5-6 minutes). Refresh under cool water and set aside.
Peel, remove the stone and dice the avocado. Squeeze a bit of lemon or lime juice over to stop discolouration.
Cut the cucumber into small batons.
Grate or julienne peel the carrot.
Cut the lime into wedges.
Prepare the Sauces: For the satay, heat the coconut milk and peanut butter in a pan and add all seasonings, whisking constantly to emulsify. Leave at room temperature - it may split out if in the fridge or sitting out for too long, but just give it some welly with a whisk to re-combine.
For the caesar dressing, simply combine all ingredients and season to taste. You could add some 1-2 mashed anchovies if you like, but the dressing is punchy as it is.
Combine the soy marinade ingredients, adding a pinch of sugar if necessary.
Assemble the Salmon Kedgeree: In a pan, heat 125 grams rice with the teaspoon of turmeric and tablespoon of curry paste and mix until well combined, then add: 1 salmon fillet, 1 egg, 1/3 green beans, Coriander sprigs, 1 lime wedge, Dollop of yoghurt
Assemble Chicken Burrito Bowl: In a pan, heat 125 grams rice with 2 tablespoons fajita mix, and stir through black beans and sweetcorn, then top with: 2 chicken thighs, 1/3 avocado, Coriander sprigs, Dollop of yoghurt