Cashew cream will last up to 1 week in the refrigerator.

Remove frozen cubes from ice cube trays and keep in a zip lock bag in the freezer for easy use in recipes.

To marinate chicken, use a sharp knife to cut slits 1 cm deep into the chicken pieces- 3 slits per drumstick and 4 to 5 per thigh. Place the chicken in a large dish. Spread the marinade all over the chicken and leave to marinate for at least 12 hours in the fridge, but not more than 2 days . Bring chicken to room temperature before grilling on a BBQ or using the grill setting on high in your oven. Turn the chicken as often as needed to prevent burning but allow it to develop a dark char for maximum flavour.

For best results, all ingredients and mixing bowl must be at room temperature.

Fresh chillies come in different strengths. Removing the seeds will tone down the spiciness.

Bragg's® liquid aminos is a gluten free liquid seasoning made from soybeans. It contains essential amino acids. You can replace with soy sauce, to taste, if desired.

This recipe can be used to marinate 500 g meat (chicken, pork or beef) or vegetables (e.g. mushrooms, brinjals, squash etc).

You can replace the roasted unsalted peanuts with raw peanuts.

Fresh chilies come in different strengths. Removing the seeds will tone down the spiciness.

Fresh chilies come in different strengths. Removing the seeds will tone down the spiciness.

To prepare jar: place 17.5 oz water into mixing bowl. Place jar and lid upside down in the center of the Varoma and steam 20 min/Varoma/speed 1 . Leave to drain - do not dry or touch the inside surfaces. Alternatively, thoroughly wash jar and lid in hot, soapy water. Rinse by pouring over with boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting pan and heating in the oven at 212˚F until required.

Zhoug is a great marinade for mushrooms or meat, especially the Cevapcici sausages (please refer to the recipe on Cookidoo®).

Serve with crackers and vegetable crudités of choice or spread over toasted slices of focaccia or ciabatta.

Clean and scrape down the roots of your coriander with a spoon to remove the tougher, more fibrous bits on the outside of the roots, before adding to the mixing bowl.

To prepare jar: place 17.5 oz water into mixing bowl. Place jar and lid upside down in the center of the Varoma and steam 20 min/Varoma/speed 1 . Leave to drain - do not dry or touch the inside surfaces. Alternatively, thoroughly wash jar and lid in hot, soapy water. Rinse by pouring over with boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting pan and heating in the oven at 212˚F until required.

Choose a combination of any soft leafy herbs for this recipe such as parsley, mint, coriander, basil or dill. Harder herbs like rosemary will not blend as well.

To prepare jar: place 17.5 oz water into mixing bowl. Place jar and lid upside down in the center of the Varoma and steam 20 min/Varoma/speed 1 . Leave to drain - do not dry or touch the inside surfaces. Alternatively, thoroughly wash jar and lid in hot, soapy water. Rinse by pouring over with boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting pan and heating in the oven at 212˚F until required.

Try serving this dip with falafel (please refer to the recipe on Cookidoo®) or serve with grilled or steamed fish.

Remove frozen cubes from ice cube trays and keep in a zip lock bag in the freezer for easy use in recipes.

Can be served as a condiment or as a sauce for Japanese cold noodles.