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The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
How it's done
Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Add the vinegar, bring to the boil, season. Add the butter, melt in the pan on a low heat, shaking the pan occasionally. Add the chicory, fry for approx. 2 mins. on each side.
Heat the oil in a pan. Add the cane sugar, turmeric and chilli flakes, toast for approx. 1 min. Add the lemon and salt, stir fry for approx. 2 mins., allow to cool a little.
Brown the kaniwa in a hot pan for approx. 2 mins., stirring constantly, add the water and salt. Cover and simmer over a low heat for approx. 15 mins., drain well. Add the pistachios and masala, mix. Put the kaniwa into a cutter (approx. 8 cm in diameter), press down lightly. Serve with the chicory and lemon relish.
|Note:||Like quinoa, kaniwa belongs to the amaranth family, and it is often referred to as baby quinoa owing to its very tiny grains.|
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