Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo by Peter McIntosh.
Vogel St Kitchen falafel balls
Ingredients
1kg dried chickpeas, soaked overnight in 4 litres water then drained
2 large handfuls parsley
4 garlic cloves
2 Tbsp curry powder
1 tsp salt
Hummus
2.5kg can chickpeas, rinsed
6 Tbsp tahini
12 garlic cloves
100ml olive oil
juice of 2 lemons
½ cup coconut milk
2 Tbsp paprika
1 Tbsp ground cumin
1 tsp salt
juice of 7-8 beets
Method
Blend ingredients in blender until smooth. Roll into small golf-sized balls and deep fry until brown and sealed.
Hummus
Blend until smooth and creamy in food processor over two batches.
Recipe requested by Nicole Lyon, of Alexandra.
Recipe provided by Vogel St Kitchen, Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
