Eat This, Food

Three ways to bring Malibu home

Malibu Kitchen has become The Ned’s most instagrammed restaurant. Here’s how to make three of their most popular dishes at home

Chia seed flatbread

Spread a chia seed cracker with a layer of cashew hummus (see recipes below) and arrange an assortment of raw and pickled vegetables diagonally on top – at Malibu Kitchen in The Ned we use julienned cauliflower, tomatoes, radishes, cucumber, pickled carrots, pickled onions, courgette flowers, chia seeds, lemon juice and salt (kosher salt is used at Little Beach House Malibu, but you can use any flaky salt such as Maldon). Decorate with a sprinkling of toasted ground cumin.

Cashew hummus
400g cashews
2 tbsp lemon juice
1 clove garlic
2 tbsp tahini
1 tsp ground cumin (toasted)
100ml water

Soak the cashews in water for two hours. Drain well, then blend all the ingredients together and season with salt and pepper to taste.

Chia seed crackers
125g almonds
150g cashews
3 courgettes
100g flaxseed meal
1.5 tbsp chia seeds
7g parsley
1 tbsp ground cumin (toasted)
1 dsp kosher salt

Soak the almonds and cashews for one hour then strain well. Slice the courgette into smallish pieces so that it can fit into a meat grinder. Grind all the ingredients except the salt (if you don’t own a meat grinder, the best option is to chop as finely as you can by hand) and fold in the kosher salt flakes.

Spread the cracker mixture on to a rectangular tray lined with a dehydrating silpat if you have one (or baking parchment if you don’t). Cut into equal rectangles and depress with an X to prevent curling. Leave them to dehydrate for 24 hours
or until they are crisp
like a cracker.

If they are stored in an airtight container with a desiccant these will keep for up to two weeks.

Forbidden rice

250g black rice
Sautéed baby kale
House Kraut
Basil tarator (see below)
Furikake (see below)
Fresh lemon

Cook the rice and allow to cool. Julienne, spiralize or finely chop the vegetables. Slice the avocado into a fan and arrange everything in a bowl. Dress with a little basil tarator, fresh lemon and furikake.

Basil tarator
200ml almond aïoli (made with almond meal not egg)
½ avocado
Juice of a lime
2.5 tbsp basil
2.5 tbsp parsley
1 tsp salt

Blend until smooth; season to taste if needed.

Black & white sesame seeds
Hemp seeds
White pepper

Pulse equal parts of all ingredients in a blender until homogenised but not pulverised.

Raw chocolate avocado cake

For the base
250g soft pitted
250g coconut
50ml coconut oil
60g raw cacao
150g dehydrated buckwheat

For the mousse topping
5 avocados (600g)
125g lucuma powder*
250g organic
raw cacao powder
250g coconut sugar
125g coconut oil
1 can coconut milk –
only the fatty part of it (try not to mix it)
60ml maple syrup
1 teaspoon salt
20ml vanilla

To make the base, pulse all the ingredients in a blender until they are all blended but the buckwheat is still crunchy (do not over blend). Press the mixture down into a cake tin to make a firm base.

Rinse out the blender and add all the ingredients for the mousse, which will form the top part of the cake. This time, you can go crazy with the blending to combine everything together and create a super-smooth mixture. When the desired consistency is achieved, pour the creamy part on top of the base in the cake tin and put in the freezer overnight.

Two hours before serving, take the cake out of the freezer and put into the fridge so it gets a little softer for cutting and portioning. Garnish with raspberries and a raw vegan chocolate sauce made with 50 per cent cacao and 50 per cent coconut oil.

*Lucuma is a highly nutritious Peruvian fruit that contains beta carotene, iron, zinc, vitamin B3, calcium, and protein. It’s used at Malibu Kitchen for taste and a little sweetness, however if you can’t find it, it’s fine to leave it out or experiment with adding your own favourite superfood powder such as maca root powder.

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