Michael Jackson Inspired Recipes

Savory to sweet, got me spinning… shamone!

Ingredients:

Beetroot and Onion chilli bites:

  • 2 medium beetroot, peeled and julienned
  • 2 onions, thinly sliced
  • 1 cup chickpea flour
  • 2tbsp rice flour
  • 1t turmeric
  • 1t ground cumin
  • 1t ground coriander
  • 1t chilli flakes
  • 1t salt
  • ½t black pepper
  • 2 green chillies, finely chopped
  • 2tbsp chopped coriander
  • ½ cup cold water, as needed
  • Oil for frying

Tomato, Onion and Coriander Sambal:

  • 2 ripe tomatoes, finely diced
  • 1 small red onion, finely diced
  • 2tbsp fresh coriander, chopped
  • 1 green chilli, finely chopped
  • 1tbsp lemon juice
  • 1tbsp olive oil
  • Salt and black pepper to taste

Mint, Yoghurt & Cumin Dressing:

  • 1 cup plain Greek yoghurt
  • 2tbsp fresh mint, finely chopped
  • 1 garlic clove, grated
  • 1t ground cumin, lightly toasted
  • 1tbsp lemon juice
  • Salt to taste
  • 2tbsp olive oil

How To Make Beet it! Beetroot and Onion Chilli Bites

  1. For the tomato sambal, combine the tomatoes, red onion, coriander, green chilli, lemon juice and olive oil. Season with salt and black pepper and set aside to let the flavours develop.
  2. For the mint, yoghurt and cumin dressing, combine the yoghurt, mint, garlic, cumin, lemon juice, salt and olive oil. Mix until smooth and chill until serving.
  3. For the chilli bites,, place the beetroot, onions, green chillies and coriander into a large bowl.
  4. Add the chickpea flour, rice flour, turmeric, cumin, coriander, chilli flakes, salt and black pepper. Mix well.
  5. Add a little cold water at a time until the mixture just comes together into a thick shaggy batter that coats the vegetables without becoming wet.
  6. Heat oil in a deep pan over medium heat.
  7. Scoop rough spoonfuls of the mixture into the hot oil and fry for 3 to 4 minutes per side until crisp, golden and cooked through.
  8. Drain on paper towel.
  9. Serve hot with the fresh tomato sambal and generous spoonfuls of the mint yoghurt dressing.

Ingredients:

Spicy Lamb Meatballs:

  • 500g lamb mince
  • 1 small onion, finely grated
  • 2 garlic cloves, grated
  • 1t ground cumin
  • 1t ground coriander
  • 1t smoked paprika
  • 1t dried oregano
  • 1t chilli flakes
  • 1t salt
  • ½t black pepper
  • 2tbsp chopped parsley
  • 1tbsp olive oil
  • 1tbsp lemon juice
  • 2tbsp breadcrumbs
  • 1 egg

Spicy Carrot and Jalapeño Pickles:

  • 3 large carrots, peeled into ribbons or julienned
  • 1 fresh jalapeño, thinly sliced
  • ½ cup white vinegar
  • 2tbsp sugar
  • 1t salt
  • 1 garlic clove, thinly sliced
  • ½t chilli flakes

To Serve:

  • 4 flatbreads
  • 1 cup hummus
  • Sliced cucumber
  • Shredded lettuce
  • Fresh coriander
  • Crumbled feta, optional
  • Lemon wedges

How To Make Spicy Lamb Meatball Hee-Heeros

  1. For the spicy carrot and jalapeño pickles, combine the vinegar, sugar, salt, garlic and chilli flakes in a bowl and stir until dissolved.
  2. Add the carrots and jalapeño, toss well and leave to pickle for at least 30 minutes.
  3. For the lamb meatballs, combine the lamb mince with onion, garlic, cumin, coriander, smoked paprika, oregano, chilli flakes, salt, black pepper, parsley, olive oil, lemon juice, breadcrumbs and egg.
  4. Mix until well combined.
  5. Roll into small bite-sized meatballs. Heat a large pan over medium heat with a little olive oil and cook the meatballs for 8 to 10 minutes, turning regularly, until browned, caramelised and cooked through.
  6. Warm the flatbreads. Spread each flatbread generously with hummus.
  7. Top with lettuce, cucumber, spicy lamb meatballs and the pickled carrots and jalapeños.
  8. Finish with fresh coriander, feta if using and a squeeze of lemon.
  9. Fold and serve immediately.

Ingredients:

Mini Airfryer Doughnuts:

  • 2 cups cake flour
  • 2tbsp caster sugar
  • 2t baking powder
  • ½t salt
  • ¾ cup plain yoghurt
  • 2tbsp melted butter
  • 1 egg
  • 1t vanilla extract

Cinnamon Sugar Coating:

  • ½ cup caster sugar
  • 1t ground cinnamon
  • 50g melted butter

Microwave Caramel Sauce:

  • 100g brown sugar
  • 100g butter
  • ½ cup fresh cream
  • 2tbsp golden syrup
  • 1t vanilla extract
  • ½t sea salt

How To Make Don’t Stop ‘Til You Get Enough Mini Airfryer Doughnuts

  1. For the doughnuts, combine the flour, caster sugar, baking powder and salt in a bowl.
  2. In a separate bowl, whisk together the yoghurt, melted butter, egg and vanilla.
  3. Add the wet ingredients to the dry ingredients and mix until a soft dough forms. Do not overmix.
  4. Lightly flour your work surface and roll the dough to about 2cm thick.
  5. Cut into small rounds using a cutter or roll into small balls by hand for mini doughnut bites.
  6. Preheat the airfryer to 180°C.
  7. Lightly grease the airfryer basket and place the doughnuts inside, leaving space between them.
  8. Airfry for 7 to 9 minutes until golden and cooked through.
  9. Brush the warm doughnuts with melted butter.
  10. Mix the caster sugar and cinnamon together, then toss the doughnuts until well coated.
  11. For the caramel sauce, place the brown sugar, butter, cream and golden syrup into a microwave-safe bowl.
  12. Microwave for 2 minutes, stir well, then microwave for another 1 to 2 minutes until smooth and glossy.
  13. Stir in the vanilla extract and sea salt.
  14. Serve the warm cinnamon sugar doughnuts with the warm caramel sauce for dipping.

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