Need some last-minute help in the kitchen? Danielle Alvarez of Fred’s and Ben Shewry of Attica share the recipes for what they’ll be cooking this Christmas.
Mix all ingredients in a bowl and return to the fridge to thicken up.2 drops organic sesame oil1 tsp toasted sesame seedsCombine kimchi, sour cream, cream cheese, sesame oil and soy sauce in a blender or small processor and blend until smooth and well mixed. Taste and add salt as required. Add a small amount of the kimchi juice if you would like to loosen it a bit. Serve topped with spring onions and toasted sesame seeds.5 large wholemeal pita breadsHeat oven to 180C fan-forced .
Combine garlic, coriander root, vegan fish sauce, light soy sauce, honey and curry powder in a bowl and whisk well. Place chicken in a flat dish and pour over marinade. Place in fridge to marinate for two hours, turning chicken halfway through.Heat a barbecue to a medium to low heat and grill chicken, skin side down, for 10 minutes, taking care not to burn it. Turn and cook for a further 10 minutes bone side down, basting regularly with the leftover marinade.
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