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Far Out Recipes There are many unusual food items in this website and here at Far Out Food HQ we've been accumulating a range of recipes for their use. So we thought we'd bring them together here to give you some ideas. Of course, we'd love to hear of any new recipes you come up with, you'll even get a mentioned on here. Please keep checking as new recipes are added regularly.
TOFFEE BANANA CROISSANTS
(using toffee whirls or toffos from RETRO TOFFEE)
2 bananas, 100g unsalted butter, 8-10 toffee whirls or toffos, dark rum, double cream, 2 croissants.
1. Slice the bananas and add to a frying pan with the melted butter and fry for 2-3 minutes on a medium heat.
2. In another pan melt the toffee whirls over a medium heat, then add some double cream and rum to taste (our taste is a lot of rum!). Heat for 2-3 minutes.
3. Warm the croissants in the oven then transfer to warm plates. Spoon the bananas onto the croissants then pour over the toffee sauce.
(2 servings, 10 minutes)
Tip: you can use toffee whirls or toffos of the same flavour - banana flavour is particularly good - or mix and match for more interesting combinations.
CORN STUFFED PEPPERS (using Ajowan from FAR OUT SPICES)
6 green peppers, 1 tsp of AJOWAN, 1 small onion, 450g of sweetcorn, 1½ tsp of salt, Sunflower Oil, ¼ pint of milk, 1 tbsp of plain flour, ½ tsp of red chilli powder, 150g of grated cheese.
1. Remove the caps of the peppers, scoop out the seeds & brush lightly with oil on the inside & outside.
2. Heat the oil & add the Ajowan & onion & fry for 3 minutes.
3. Add the sweetcorn, chilli, milk, flour & salt. Mix well & allow to come to a boil.
4. Remove from the heat & add the cheese.
5. Stuff the mix inside the peppers & sprinkle with cheese.
6. Bake in oven for 20 minutes at 200df.
(6 servings, 45 minutes)
CARRIBBEAN CRACK CHILLI
(using Cholula Sauce & Chilli Oil from FAR OUT CHILLI)
2 tbsp chilli oil, 2 chopped onions, 6 cloves of garlic, 1kg of lean mince, 2 tins of kidney beans, 2 chillis chopped finely, 4 tbsp of chilli powder, 1 tsp of Cholula hot sauce, 1 tbsp paprika, 1 tbsp ground cumin, 1 tbsp oregano, 2 tins of chopped tomatoes.
1. Heat the oil in a large saucepan & add the onions and garlic. Fry for 5 minutes.
2. Stir in the chilli powder, paprika, cumin, oregano & mince & fry for 5 minutes.
3. Stir in the tomatoes & chilli. Reduce heat and simmer for about 15 minutes.
4. Stir in the beans & simmer, covered, for about 30 minutes.
5. Serve a chilled freshly squeezed lemon, sugar and water mixture to those whose eyes are bloodshot and are flapping their arms vigorously.
(6 servings, 60 minutes)
COFFEE GRANITA (using the Kenya Elephant Coffee in FAR OUT DRINKS)
100g of sugar, 2 tbsp of honey, pinch of cinnamon, ½ shot of kahlúa, ½ shot of dark rum, 2 cups of double strength Kenya Elephant coffee, whipped cream.
1. Mix the sugar, cinnamon and alcohol in a glass dish & then add the hot coffee.
2. Allow to cool & put the mixture in the freezer for 1 hour.
3. Take it out of the freezer & use a fork to break up the ice, then add ½ cup of crushed ice or chipped ice.
4. Continue freezing for a total of 3½ hours, breaking it up every hour.
5. Spoon the granita mixture into a serving dish & garnish with whipped cream.
(4 servings, 5 hours)
Phillipa K of Leeds reports "I found that the Kenya Elephant blend works particularly well as iced coffee and is great in this recipe. All you have to do is brew the coffee at double strength."
POMEGRANATE CHUTNEY (using Anardana in FAR OUT SPICES)
350g of ANARDANA seeds, 1 tbsp of mint, 1 small onion, 2 green chillies, Salt.
1. Grind/process the Anardana seeds at high speed for 3 minutes.
2. Grind the remaining ingredients with 1½ tsp of the anardana powder at high speed for 3 minutes to obtain a smooth chutney. Then combine.
BANANA REPUBLIC CHILLI & LEMON DIP
(using Cholula Chilli Sauce & Jam from FAR OUT CHILLI)
1 ripe banana, 1 tsp cholula chilli sauce, 1 tsp chilli jam, 3 tbsp of natural yoghurt, 1 tsp of lemon juice.
1. Blend/process the banana & then place into a small mixing bowl.
2. Add the yoghurt, lemon juice, chilli sauce & jam.
(4 servings, 10 minutes)
CHAUKE ALOO (using Amchoor from FAR OUT SPICES)
16 small potatoes, 2 cloves of garlic, 2 green chillies, ½ tsp of red chilli powder, ½ tsp of AMCHOOR powder, ½ tsp of garam masala, a handful of freshly chopped coriander, Salt, Sunflower Oil
1. Parboil the potatoes then chop them into 4 pieces with the skin left on.
2. Heat 1 tbsp of oil in a pan & add the sliced garlic.
3. Fry till crisp and brownish.
4. Add the potatoes, chillies, salt, garam masala and Amchoor powder & fry for 3 minutes.
5. Add 3 tbsp of water & cover to cook till the potatoes are soft & all the water has evaporated.
6. Sprinkle with chopped coriander leaves.
(4 servings, 25 minutes)
NARANGA CHORU (Lemon Rice, using Asafoetida from FAR OUT SPICES)
450g of rice, 2 tbsp of cashewnuts roughly chopped, the juice of 2 lemons, ½ tbsp each of urad & chana dhal (optional), 1 red chilli, ¼ tsp of turmeric, a pinch of asafoetida, ½ tsp of mustard seeds, a few curry leaves, salt, Sunflower Oil, 2-3 sprigs of fresh coriander.
1. Boil the rice in salted water.
2. Heat 2 tablespoon of oil in another pan.
3. Add mustard seeds, turmeric, asafoetida, curry leaves, red chilli, cashewnuts & the chana & urad dhal.
4. Fry for 3 minutes (until mustard seeds pop).
5. Pour over the rice & add lemon juice & salt.
6. Mix and sprinkle the chopped coriander. Serve hot or cold.
(4 servings, 20 minutes)
INDIAN CUCUMBER SALAD (using Nigella Seeds from FAR OUT SPICES)
2 cucumbers, peeled & deseeded, 300ml of natural yoghurt, 1 clove of garlic, the juice of 1 lime, Salt, White pepper, 2 tbsp of NIGELLA SEEDS, 1 tbsp of finely chopped mint, 1 tbsp of finely chopped chives, 1 tbsp of finely chopped dill, 1 tbsp of finely chopped coriander
1. Cut the cucumber into batons & toss with a little salt.
2. Set aside for 1 hour in a colander to drain, then rinse, drain & dry the cucumber, cover & chill.
3. Beat together the yoghurt, garlic, lime juice, herbs, pepper & half the nigella seeds.
4. Fold in the cucumber & sprinkle with the remaining nigella seeds.
(4 servings, 20 minutes)
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