KOO Colour Your Plate Recipes

Good food starts with good colour.

Ingredients:

  • 6 slices rustic bread / sourdough / ciabatta (thick slices)
  • 1 Tin KOO pears (thinly sliced)
  • 150–200g blue cheese (crumbled)
  • ½ cup walnuts (roughly chopped)
  • 3–4 tbsp honey
  • 2 tbsp butter or olive oil (for toasting)
  • Black pepper (optional)
  • 1–2 tsp fresh thyme or rosemary (optional)

How To Make Blue Cheese, Pear, Honey & Walnut Open Sandwiches

  1. Toast the bread: Toast the bread in a pan with butter/olive oil or in the oven until golden and crisp.
  2. Toast the walnuts: Toast walnuts in a dry pan for 2–3 minutes until fragrant. Set aside.
  3. Assemble: On each slice of bread, layer pear slices, sprinkle blue cheese, then add toasted walnuts.
  4. Warm (optional but recommended): Place under the grill for 1–2 minutes until the cheese softens slightly.
  5.  Finish: Drizzle with honey and add a little black pepper (optional).

 

Ingredients:

  • 1 can Koo Butterbeans
  • 4 streaky bacon, chopped
  • 2 cloves garlic
  • 1/2 onion chopped
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • 1 tsp thyme
  • 1 cup baby spinach
  • 1/4 cup cream
  • 1/4 cup Parmesan

How To Make Creamy Koo Butterbeans

  1. Add bacon to a cold pan to render the fat, once crispy, take it out of the pan.
  2. In the same pan, add onion and cook till translucent
  3. Add garlic. Cook till fragrant
  4. Add thyme, paprika & chilli flakes
  5. Stir in the cream and add the grated Parmesan cheese
  6. Cook until the sauce reduces/thickens
  7. Season to taste
  8. Add the spinach and take off the heat
  9. To serve:
  10. Top with bacon bits and more grated Parmesan cheese
  11. Can be enjoyed on its own or with some toast or rice

Ingredients:

  • Pap crust
  • Maize meal (as needed)
  • Water (for cooking pap)
  • 1 roasted garlic clove (soft, oil-covered)
  • Salt, pinch to taste
  • Oil for deep frying
  • Red Kidney bean Puree
  • 1 can red kidney beans (drained & rinsed)
  • 1 roasted garlic clove
  • Juice of ½ lemon
  • Salt & cracked black pepper
  • Charred Aubergine
  • Aubergine (whole or sliced lengthways)
  • Olive oil
  • Lemon juice
  • 1 garlic clove, finely grated or crushed
  • Salt to taste
  • Peach salsa
  • KOO Peach halves, diced small
  • Onion, finely diced
  • Grated ginger (microplane)
  • 1 deseeded chilli, finely chopped
  • Blanched tomato, diced
  • Diced lemon segments (no skin or pith)
  • Olive oil
  • Salt to taste

How To Make Pap Crust Dream

  1. Method – Pap crust
  2. Cook stiff pap with salted water until smooth and fully cooked.
  3. Fold in roasted garlic while hot. Mix well.
  4. Roll pap into small balls, flatten gently into discs.
  5. Deep-fry at 170–180°C until golden and crisp.
  6. Drain on paper towel and keep warm.
  7. Method – Red Kidney Bean Puree
  8. Blend everything until ultra-smooth.
  9. Adjust seasoning and lemon.
  10. Transfer into piping bag for clean plating.
  11. Method – Charred Aubergine
  12. Char aubergine directly over flame, grill, or hot pan until skin is blackened and flesh
  13. soft.
  14. Rest briefly, then peel or scrape off burnt skin.
  15. Pull flesh gently into strands or rustic pieces.
  16. Marinate warm aubergine with olive oil, lemon juice, garlic, and salt.
  17. Let sit 5–10 minutes to absorb flavour.
  18. Method – Peach Salsa
  19. Combine all ingredients gently in a bowl.Finish with olive oil and salt.

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