Temperature by Nina Recipes
FOOD has found sizzling new recipes, just in time for the mid-July heat, that will go perfectly with your cold beers and afternoon martinis. Temperature by Nina is a three-year-old company run by Chef Nickesha Guscott-Roach, who specialises in personalised gourmet meal prep services. Yes, everything you’re about to experience is 100% healthy and made to suit your diet. Come with us and say bye-bye to guilt and hello to a flavourful taste bud road trip.
As we watched Chef Guscott-Roach carefully measure and combine each ingredient, we were in awe of the precision. The coconut curry chickpea dish was so mesmerising, the chicken wasn’t even slightly missed. It’s perfect for those of you wanting to start a vegetarian/vegan lifestyle. “The chickpea dish is actually our best seller. We always have it on the menu and if there is one day that we don’t, there will be hell to pay from clients,” she said, while laughing. The next meal she plated was the tamarind chili chicken. “This is a Friday cheat meal. It has a bit more of everything, and it does well with whatever you decide to pair it with; for example, boiled ripe plantains,” said Guscott-Roach. The decadent aroma coming from the steamy dish was enough to get us so excited, we almost forgot to say grace. The Scotch bonnet tamarind dressing is a mixture of flavours that will ‘giddy up’ your salad. Lastly, The cocoa-nut fudge brownie gives an unforgettable experience that gets better with every bite.
Do you want the keys to these dishes? Here are the recipes:
- 1cup cocoa powder
- 1/2cup vegetable oil
- 1/4 cup roasted sweet walnuts
- 500g caster sugar
- 3 eggs beaten
- 1/2 cup self-rising flour
- 1/2 cup coconut flakes
- 1tsp vanilla/ almond flavoring
- 1/8tsp salt
- Icing sugar, to dust (optional)
1. Heat oven to 180C/160C. Line the base of a 8-inch square tin with baking parchment. Cream sugar and oil, add eggs one at a time; add vanilla and almond flavour to mixture, mix with a mechanical whisk.
2. Mix all dry ingredients together then start adding to wet mixture in portions (mix in metal bowl with wooden spoon); mix only until flour is fully combined, fold in nuts.
Place into tin and bake for 45 mins. check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.
- 2 cups tamarind (break, clean and remove the inside)
- 1/2tsp cinnamon powder
- 1/2tsp ginger powder
- Scotch bonnet (your heat preference)
- 1/4 cup brown sugar
- 1tbsp lime juice
- 1cup water
1. Add all ingredients to a sauce pan.
2. Allow to boil until 1/4 of liquid has evaporated
It’s time to test.
3. Remove the pot from the heat; use the back of a spoon to dip in the dressing. If a slight film is left on the back without draining off, the product is finish cooking . Use a fork to stir and remove any pulp that’s left on the seeds, then strain; allow to cool then store in refrigerator.
- 3lbs chicken parts cut into small pieces
- Oil for frying
- 2tbsp flour
- 1tbsp corn starch
- 1/2tsp chilli powder
- 1/2tsp black pepper powder
- 1tsp garlic
- 2tbsp ginger
- Pinch of salt
- 1tbsp vinegar
- 3tbsp water
For the sauce:
- 2 tbsp vegetable oil
- 2 large onions finely chopped (set aside the green ends for garnish)
- 1 green chilli cut in three (add more if you like it spicy)
- 8-10 garlic cloves, finely chopped
- 1/2 cup tamarind sauce
- 1/2 inch ginger finely chopped
- 220g green pepper diced
- 80g red onion diced
- 1tbsp chilli sauce
- 2tsp soy sauce
- 3tbsp ketchup
- 3tbsp brown sugar
- Salt to taste
1. Heat oil in a wide sauce pan or a wok to the level of 1cm. In a mixing bowl, add the corn starch, plain flour, chilli powder, and black pepper and ginger garlic paste, along with the salt. Add the vinegar and water; mix to make a thick batter. Add the chicken pieces to it and mix well, coating all the pieces with the batter. Leave to marinate for 2 hours.
2. Fry the chicken in the hot oil in batches for 1-2 minutes. They should have a slight colour all over. Drain the chicken on a cooling rack.
3. To make the sauce, heat the vegetable oil in a wok or sauce pan over medium heat. Add the onions and fry for a few seconds, followed by the green chilli, chopped garlic and chopped ginger. Fry for 10 seconds and add the green peppers along with the red onions. Sauté for 1-2 minutes until they begin to soften.
4. Add the chilli and tamarind sauce and the dark soy sauce and stir well. Add the vinegar and sugar, simmer for 1 minute on a low heat, season to taste and simmer for a further 2 minutes. as it begins to thicken, add the fried chicken pieces to the gravy, stirring well; make sure to coat all the pieces with the sauce evenly. Simmer the sauce on a low heat for a minute. Serve warm with noodles or rice.
- 439g Goya garbanzo beans drained
- 1/4 cup diced Pumpkin
- 1/8tsp cinnamon powder
- 1/8tsp nutmeg
- 1tbsp coconut oil
- 1 medium onion
- 3 cloves garlic
- 1/4 tsp curry powder
- 1/4 tsp scotch bonnet
- Salt (adjust to taste)
- 1/4tsp ginger powder
- 2cups coconut milk
- 1tbsp Maggie all-purpose seasoning
1. In pot, heat oil add curry, onion, garlic, pepper and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with coconut milk,
2. Add the pumpkin, chickpeas and other spices, cook for 30 minutes or until sauce thickens; crush pumpkin or chickpeas pieces if desired thickness isn’t met, Taste and adjust salt and flavour, add more spices if needed.
3. Serve with tamarind sauce rice or garlic naan.