top of page
Anything but standard!
Chips serves 2
1kg frozen chips
Salt and pepper to taste
Jefferson Standard Curry Sauce
Green jalapeño sauce
Squeezy mayonnaise
Pickled red jalapeños
Grated Parmesan
Preheat your oven to 180c
Cook the chips in the oven for 20 minutes until Golden or deep fry if preferred.
Once the chips are cooked sprinkle with salt and pepper, then place in a serving bowl, drizzle with a desired amount of Jefferson standard, jalapeño dressing and mayonnaise. Finish with pickled jalapeños and grated Parmesan.
Aubergine curry serves 2
1 medium aubergine cut into large chunks
1 medium sweet potato, peeled and cut into large chunks
1 medium cauliflower cut into large chunks
4 tablespoons sunflower oil
2 tablespoon curry powder of your choice
Salt and pepper to taste
1/2 bottle of Jefferson Standard Curry Sauce
100ml coconut milk plus a little extra for garnish.
Seeds of choice (optional)
Sliced chilli and picked coriander
Rice to serve.
Preheat your oven to 180c
In a large bowl mix together the vegetables, oil and curry powder, then Season with salt and pepper.
Place the vegetables into a non stick baking tray, then place in the oven and cook for 25 to 30 minutes or until cooked.
In the meantime heat the sauce with the coconut milk in a medium sized saucepan.
Once the vegetables are cooked add to the sauce, then transfer to a bowl or plate.
Sprinkle over the seeds, chilliand coriander, drizzle with the remaining coconut milk and with serve with rice.
Satay chicken serves 2
2 chicken breasts sliced in half lengthways
2 tablespoons mayonnaise
1 tablespoon curry powder of your choice
1 tablespoon of sunflower oil
1 garlic clove minced
Salt and pepper to taste
1/2 bottle Jefferson Standard Curry Sauce
100ml coconut milk plus a little extra for garnish
2 tablespoons peanut butter of your choice
2 tablespoons chopped roasted (kp)
Herb salad to finish (optional)
In a medium sized bowl mix together the chicken, mayonnaise, curry powder, sunflower oil, garlic, salt and pepper. place in the fridge and leave to marinade for 1 hour.
In a small saucepan gently warm the curry sauce, coconut milk and peanut butter until the peanut butter has fully incorporated into the sauce.
In a medium sized heavy nonstick frying pan gently fry the chicken breast for 4 to 5 minutes on each side, until the chicken is fully cooked and slightly golden.
When the chicken is almost cooked add any remaining marinated and allow to bubble and coat the chicken.
Turn off the heat and allow to cool slightly, then serve on to of the sauce with the juices from the pan. Sprinkle with chopped peanuts, coconut milk and herb salad.
bottom of page