WHAT'S TREND­ING

Do the oke-poke!

Destiny Man - - DOWNTIME -

Poke (or poké, depend­ing on who you speak to) has be­come such a trend that new restau­rants are pop­ping up all over the coun­try spe­cial­is­ing in it. With or with­out the ac­cent, Momo Soké (Jo’burg), Surf Rider (KZN) and Hokey Poke in Cape Town are just three of many now rid­ing the wave of what it means to “slice” or “cut”, in Hawai­ian. Think chunks of raw, mar­i­nated fish placed on rice and topped with umami and veg­eta­bles – ev­ery­thing you love about Asian-fu­sion cui­sine, but with a twist. It’s also su­per-healthy and beau­ti­ful to look at. What’s not to love?

FRY­ING HIGH

Mid-win­ter is a great time to im­press your friends and fam­ily with some clas­sic fried chicken.

Sim­ply slice three or four skin­less chicken breasts into the same num­ber of strips and drop them into a small bowl of flour. Next, im­merse them in a sec­ond bowl con­tain­ing a whisked raw egg or two. From there, dunk them in a third bowl of bread­crumbs or crushed corn­flakes and sea­son to taste.

Pour canola oil into a fry­ing pan over a medium heat. Once it’s hot, place the chicken strips in the oil and fry for about seven min­utes. Re­move from the oil and al­low to cool on a kitchen towel.

Now for the fun part – the dress­ing, which can re­ally be any­thing, from sim­ple dip-in sauces like may­on­naise to sweet chilli or any kind of mus­tard.

Add a gar­den salad and you’ve just pre­pared a bril­liant, al­most Bant­ingfriendly feast!

IN THE MIX

If you, like me, were a bit scep­ti­cal about the NUTRiBULLET rev­o­lu­tion, it’s time to learn why this sim­ple kitchen ac­ces­sory con­tin­ues to win fans of all ages. With the aim of break­ing down plant foods into an eas­ily di­gestible state, there’s not a sin­gle veg­etable or fruit that can’t be made into a highly nu­tri­tious and de­li­cious blend of su­per-food bliss. Old-school juic­ing re­moves all the crit­i­cal fi­bre our bod­ies need, while blend­ing leaves un­wanted chunks. How­ever, NUTRiBULLET breaks down ev­ery­thing you throw into it, but leaves the fi­bre and re­moves the chunks.

With a va­ri­ety of mod­els avail­able, from the BabyBul­let to the Rolls-Royce Rx, pow­er­shakes, smooth­ies, soups and purées, any­thing can be made at the flick of a switch. What’s more, the web­site of­fers loads of great recipes.

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