Going Kuku!

Matamu Tu!

Chef Michael James joins Reumac in studio to discuss a pertinent topic: chicken. They draw a direct line between chickens and dinosaurs, swap stories of their experiences of chicken in their youth and discuss how best to enjoy a meal of either free range or broiler chicken.
You can follow Chef Micheal on Instagram https://www.instagram.com/chefmichaeljames/
Sybil's Spice will launch soon. Look out for links and launch info on @reumac.
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And finally (I know, I know) here's Chef's banana bread recipe:
BANANA BREAD
INGREDIENTS
1 3/4 cups all purpose flour 215g
1 tsp baking powder 4g
1 tsp baking soda 6g
1 tsp salt 6g
1 tsp ground cinnamon 3g
1/2 tsp allspice 1g
1/4 tsp cardamom 0.5g
1/4 tsp nutmeg 0.5g
3/4 cup granulated sugar 150g
1/4 cup unsalted butter 57g, room temperature or margarine
1/4 cup coconut oil 52g
2 tbsp yogurt 30g, plain
2 eggs largex
3 bananas Very ripe, mashed about 1 1/2 cups
1 tsp vanilla 5mL
1 banana ripe, for decoration
Instructions
Preheat oven to 170C. Butter and flour a 9 x 5 inch pan.
Mash your bananas in a small bowl. If they aren't ripe enough bake on a sheet at 170C for about 10 minutes or until blackened.
Sift dry ingredients into a medium sized bowl. Set aside.
Cream butter, coconut oil and sugar together in stand mixer until light and fluffy.
Add the vanilla then the eggs one at a time. Let each egg incorporate before adding the next.
Mix in mashed bananas and yoghurt. Mix until fully incorporated.
Add the sifted dry ingredients and beat until combined.
Pour into the prepared pan. Level batter out a bit with a spatula.
Cut a banana into two thin lengthwise slices. Place on top of loaf toward the edges. Sprinkle with brown sugar.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Don't share the banana bread with anyone ;-)