Recipes from the Kaweka chefs

Glen and Mike – Kaweka’s resident chefs – have created a mouth-watering series of recipes. Some are accompaniments that complement Kaweka perfectly whilst others use Kaweka as part of the ingredients. Don’t forget to bookmark this page – they’re adding new ideas all the time!

	Simple Pilau (Butter Chicken, Thai Chicken or Moroccan Lamb)
	Simple Risotto (Butter Chicken, Thai Chicken, Chilli Con Carne or Moroccan Lamb)
	Mock Thai Soup (Thai Chicken)
	Flat Bread Wrap (Butter Chicken, Beef & Ale Casserole)
	Kumara Mash (Butter Chicken or Moroccan Lamb)
	Hot Couscous Salad (Moroccan Lamb)
	Green Pepper Couscous (Moroccan Lamb)
	Simple Polenta (Italian Bolognese, Chilli Con Carne, Beef & Ale Casserole or Moroccan Lamb)
	Surprising Pies (all Kaweka flavours work well!)

SIMPLE PILAU (Serves 4)

A very easy dish to make, rice pilau combines spices and raisins to make a tasty accompaniment for Butter Chicken, Thai Chicken or Moroccan Lamb

Ingredients

1 cup basmati rice
1 tbsp oil
1 tsp cumin seeds
2 cloves
2 small pcs cinnamon
salt
2 green cardamom pods
2 bay leaves
1/2 cup peas (frozen, thawed or fresh)
2 tbsp raisins
2 cups water

Directions

• Wash rice and soak in water for 15 minutes.
• Heat oil and add cumin seeds, cloves, cinnamon, cardamom pods and bay leaves. Add rice and salt, fry for 2-3 minutes. Add raisins and water.
• Cook on low heat 15-20 minutes; when cooked, cover with a dry cloth and let sit for a few minutes to absorb any moisture left in the rice.

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SIMPLE RISOTTO (Serves 4)