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Chef Recipes

Tuscan-Style Veal Chop

  • Serves: 2  
  • Prep time: 10 min
  • Cook time: 15 -18 min

Ingredients

For the veal chops:

  • 2 veal rib chops (about 350–400g)
  • 3 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • Zest of 1 lemon
  • Salt and freshly cracked black pepper
  • Optional: splash of white wine or 1 tsp Dijon mustard (for deeper flavor)

For finishing:

  • 1 tbsp butter
  • Fresh rosemary sprig
  • Lemon wedges
  • Extra-virgin olive oil

Instructions

  1. Marinate the Veal
    Pat the veal chops dry.
    In a bowl, mix: olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper.
    Rub the mixture generously all over the chops.
    Marinate for at least 30 minutes, or overnight for deeper flavour.
  2. Sear the Chops
    Heat a cast-iron pan or grill pan over medium-high heat.
    Add a drizzle of olive oil.
    Place the veal chops on the hot surface and sear 3–4 minutes per side until golden.
  3. Finish Cooking

Option A: On the Pan

  • Reduce heat to medium. Add butter and a sprig of rosemary.
  • Baste the chops with the melted butter for 2–3 minutes.
  • Cook to medium (internal temp ~60–62°C), still juicy and pink.

Option B: Oven Finish

  • After searing, transfer the pan to a 180°C oven for 6–8 minutes. 

Serving

Let the veal chops rest for 5 minutes.
Finish with:

  • A squeeze of lemon
  • A drizzle of good extra-virgin olive oil
  • A touch of flaky salt

Serve with roasted potatoes, grilled vegetables, or a simple arugula-Parmesan salad.

* Credit to: Chef Karsten Gottschalk

Thai Spring Rolls with Sweet Chili Sauce

Ingredients

  • 200 g skinless, boneless chicken thigh meat
  • 10 g fresh mint leaves
  • 3 sheets Thai rice paper wrappers
  • 10 g spring onion, thinly sliced
  • 60 g rice vermicelli noodles
  • 5 g fresh coriander leaves
  • 30 g fresh papaya, julienned
  • 30 g cucumber, julienned
  • 1 Thai red chili, thinly sliced (adjust to taste)
  • 60 g sweet chili sauce (for dipping)

Direction

  • Prepare the chicken
    Cook the chicken thigh meat (boil, steam, or grill).
    Once cooked, let it cool and slice into thin strips.
  • Cook the noodles
    Soak rice vermicelli noodles in hot water for 3–4 minutes until soft.
    Drain and set aside.
  • Prepare the vegetables
    Julienne papaya and cucumber.
    Slice spring onion and chili thinly.
    Wash and pat dry mint and coriander leaves.
  • Prepare the rice paper
    Soften the rice paper wrappers
    Fill a shallow dish with warm water.
    Dip one rice paper sheet for 5–10 seconds until soft but not mushy.
  • Place it flat on a clean, damp kitchen towel or board.
  • Assemble the rolls
  • Place a few strips of chicken, a small handful of vermicelli, papaya, cucumber, spring onion, chili, mint, and coriander in the center of the wrapper.
  • Fold the bottom edge over the filling, then fold in the sides, and roll tightly like a burrito.
  • Repeat with remaining wrappers.

Serving

  • Slice each roll in halves (optional).
  • Serve immediately with sweet chili sauce for dipping.

* Credit to: Vanessa Bayma

Avocado & Beyond Mince Lettuce Cups with Pomegranate Glaze

Ingredients (Serves 6–8 as appetizer)

  • 200g Beyond Mince
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • ½ red onion, finely chopped
  • 1 tsp smoked paprika
  • 1 avocado, diced
  • 1 tbsp lemon juice
  • 1 head romaine or butter lettuce (leaves separated)
  • ¼ cup pomegranate seeds
  • Fresh herbs (mint or parsley), chopped

Glazing

  • ¼ cup pomegranate juice
  • 1 tbsp honey or agave
  • 1 tsp balsamic vinegar

Procedure

  • Sauté onion and garlic in olive oil, add Beyond Mince, season with paprika, salt, and pepper. Cook until brown.
  • Prepare avocado: toss diced avocado with lemon juice and herbs.
  • Make glaze: reduce pomegranate juice, honey, and balsamic vinegar over medium heat until syrupy.

Assemble

  • Spoon mince into lettuce cups, top with avocado, drizzle glaze, and sprinkle pomegranate seeds.

* Credit to: Chef Divine Grace 

Sultana's Breakfast

  • Serves: 4
  • Prep time: 45 min
  • Cook time: 10 min

Ingredients

  • 50g Beyond Mince
  • Cuisine Sundried tomatoes
  • Gluten free bread slice
  • 2g Cumin powder
  • 2g Mint
  • Salt & pepper to taste
  • 2g Olive Oil
  • 4g Cucumber pickle
  • 3g Pine nuts
  • Dill
  • Simac powder
  • Smoked red oil
  • Rocca leaves or micro greens

Directions

  • Sauté you’re Beyond Mince to perfection than keep aside
  • Turkish Labneh 100g
  • In a clean bowl mix the labneh, lemon, pepper, salt, mint & cumin powder.
  • 2 poached Eggs
  • poach two eggs to your preference
  • Lemon 2g

Serving

  • In a Clean bowl, put in your labneh mix, top with two poached eggs, cucumber pickle diced, sun-dried tomatoes & sumac powder
  • Then add Beyond Mince on top.
  • On the sides- smoked red oil, toasted pine nuts, dill, Rocca or micro greens.
  • Serve with toasted Gluten free bread Slice.

* Credit to: Chef Zulaika 

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