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Delicious Moringa Wraps

Written by Malcolm Riley - October 26 2013

Ingredients: (serves 2)

Great starter or light lunch and accompaniment for dinner.

Large Gem Lettuce

1x small red onion or spring onion

1/4 of Cucumber

1/2 Green pepper

Handful of Coriander

2 x Teaspoons Moringa Chilli Relish (per wrap)

1 x Teaspoon of crème fresh mixed with a touch of horseradish sauce and zest of lemon or a teaspoon of mayonnaise or sour cream works well.

Filling suggestions:

Chicken Goujons, seasoned chicken breasts/ thighs or red kidney beans.

Method & Prep time mins 10 -20 mins

Heat goujons or grill Chicken thighs when cooked chop into bite size chunks and put aside .Wash the salad ingredients and cut into strips.

Spread each lettuce leaf with Moringa and crème fresh, sprinkle finely chopped onion, strips of pepper and cucumber. Add the finely chopped gougens, chicken thighs or kidney beans, finish off with coriander and cracked black pepper. Enjoy !

Shea Dark Chocolate Espresso Cake

Written by Malcolm Riley - July 29 2013

Ingredients: Serves 6-7

200g Dark Chocolate (70% Cocoa Solids)

150g Demerara Sugar

60g Refined Shea Butter

50g Butter

110g Ground Almonds

5 Eggs, separated

1 tbsp flax seed (optional)

1 Shot of brandy (optional use on special occasions)

50ml Ground coffee ( brewed with 3 crushed cardamon pods & 1 star anise )

Good pinch of sea salt, ground ginger, cinnamon & chilli powder

Gold Leaf ( impress family and friends )

20-23cm loose bottomed cake tin

Oven 180ºC gas mark 4

Method:

1. Preheat the other 180C° gas mark 4 , grease inside of 20-23cm deep cake tin with Shea Butter.

2. Brew 50ml of ground coffee with cardamom pods and star anise, seep for at least 5mins.

3. In a glass bowl melt the chocolate, sugar, shea butter and butter over a pan of boiling water. Next add coffee mixture, along with a good pinch of sea salt, ground ginger cinnamon & chilli powder (optional extra add the shot of brandy).

4. Make sure the chocolate mixture is not too hot, mix in ground almonds and flax seed(optional) and add egg yorks.

5. In a large bowl beat the egg whites until stiff, fold gently into the chocolate mixture.

6. Spoon the mixture into the cake tin and bake for 35 to 45 minutes depending on how squidgy you like it. Let it cool in the tin, then turn it out onto a wire rack to cool completely.

For added touch decorate with gold leaf, or dust with cocoa powder. This is the flourless cake that uses almonds and is really good for gluten sufferers. This cake recipe was created for The Savannah Fruits Company Ghana.

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