Ingredient 42 - Kidney Beans

Kidney beans attain their name due to resemblance in both shape and colour to the body organ, the kidney. They are the most common used legume variety, with popularity mainly stemming from their use in ‘chilli con carne.’

Nutritionally these beans are fantastic addition to the diet. They are packed with fibre, protein and vitamins, low in fat, as well as a low glycaemic index.

Kidney beans can be purchased either uncooked or tinned and cooked, just requiring adequate drainage prior to consumption.  These beans however are toxic and must be soaked overnight prior to cooking.

Kidney beans are excellent absorbers of flavours; hence are very tasty when teamed with Mexican seasoning in this recipe.

A quick yet delicious vegetarian dinner!

Quick Mexican Salad for One

1 cup finely shredded red cabbage

100g tofu

½ can kidney beans

1 corn cob

¼ avocado

¼ cup coriander sprigs

2 tbsp taco seasoning

1 tbsp sesame seeds

1 tbsp sour cream, to serve

• Chop tofu into small cubes.
• Drain kidney beans well. Remove corn kernels from cob .
• Heat garlic, olive oil and taco seasoning in frypan over medium-high heat.  Add tofu and pan fry until golden brown.
• Add the kidney beans and sesame seeds, and continue to fry until beans start to crisp.
• To arrange the salad toss the cabbage, corn kernels, coriander and avocado together. Top the salad with tofu and kidney beans and serve with dollop of sour cream.

Ingredient 41 - Chai Seeds

Chai seeds are ancient seeds, dating back to the Aztec era of 3500BC. Here they were considered to be a symbol of life itself, due to the mystical and almost supernatural energy and power they provided.

Chai seeds contain more omega 3 and dietary fibre than any other plant food source., as well providing significant protein.  The seeds have a pleasant nutty taste and are very complimentary, not overpowering at all in flavour.

The seeds are available in black and white forms, however the ‘black’ variety purely contains a combination of black, grey and white with virtually complete similarity in all other properties.

They are a delicious addition to smoothies and cereal, as well as providing a great variant to the traditional sweet shortcrust pastry.

The perfect sweet treat!

Chai seed and Macadamia Sweet Shortcrust with Caramelized Peaches

125g chilled butter, cubed

1 ¾ cup plain flour

½ cup fine caster sugar

2 tbsp black chai seeds

¼ cup macadamias

1 egg yolk

2 tbsp iced cold water

5 yellow peaches

3 tbsp caster sugar

¼ cup mascarpone

250mL thickened cream

• Place butter and flour in a food processor and finely process until mixture resembles fine breadcrumbs. Alternately you can use your fingertips!
• Add the chai seeds, macadamias and caster sugar and process until nuts are finely chopped.
• Place the egg yolk and iced water in the blender and pulse a few times, or until mixture comes together. Remove and place on lightly floured surface, kneading for a few minutes until soft, smooth and slightly sticky.
• Form the dough into a ball, wrap in glad wrap and place in the fridge for 20min.
• Preheat oven to 150°.
• Lightly roll the pastry out on very lightly floured surface, forming a roughly shaped disk. Place on a tray lined with baking paper and bake in oven for 20min or until just starting to turn golden brown. Cool.
• Preheat oven grill to low.
• Slice the peaches in half and then slice into moon shaped pieces, approximately 1cm thick.  Place on a small tray, sprinkle with 1tbsp of sugar and grill for 5min. Remove and sprinkle remainder of sugar then grill for further 5min. The peaches should be lovely and caramelized.
• Whip the mascarpone and cream with electric mixers until just starting to stiffen and able holds its shape when spread.
• To serve spread the cream over the cooled shortcrust and top with caramelized peaches. Serve with extra icecream if desired!