Interreg

(Serves 10)

15g veg bouillon

50ml sunflower oil

200g gram flour

3g salt

2g turmeric

5g garlic powder

5g onion powder

20g potato flour

700ml water

5g chives, chopped

150g smooth peanut butter

50ml lime juice

50ml soy sauce

50g sambal olek sauce

400g farro

300g carrots

350g red cabbage

400g frozen edamame beans, defrosted

200g curly kale

30ml rice wine vinegar

30ml olive oil

100g radishes

15g chives, chopped

Burmese Tofu

1. Mix vegetable bouillon and 30ml oil with the water and bring to boil.
2. Mix gram flour, garlic & onion powder, turmeric, salt and chopped chives in a bowl.
3. Once water is boiling fold in gram flour mix and reduce the heat to medium-high. Continue stirring for up to 10 mins until the mixture starts to bubble and forms a thick, custard-like consistency. Pour into the casserole dish and leave at room temperature to set and cool completely.
4. Once cool drain off excess water and chill in the fridge until firm and set.
5. Once set cut into triangles and dust with potato flour, add remaining oil to a hot pan and pan fry until golden and crispy.

Peanut Dressing

1. Add peanut butter, sambal, lime juice and soy sauce into a blender, blend until smooth and creamy.

Buddha Bowl

1. Cook farro in water until soft, drain and refresh.
2. Thinly slice red cabbage and julienne carrot, add to cold water to firm.
3. Remove stems from kale and thinly shred, add rice wine vinegar and olive oil. Rub kale between hands to breakdown and soften.
4. Thinly slice radishes and place in water.
5. Arrange ingredients in bowl, top with grilled tofu, peanut sauce and garnish with chopped chives.