Recipe Tip: Green Poke Bowl with Smoky Chilli Mayonnaise

Instructions

1. Step 1

   For the smoky chilli mayonnaise, preheat the oven to 200°C. Line a baking tray with baking paper.

2. Step 2

   Put the peppers on the prepared tray and drizzle over 1 tablespoon of the oil and the soy sauce.

3. Step 3

   Roast in the oven for 30–40 minutes, or until the peppers are soft and blistered. Transfer to a bowl, cover with cling film and set aside to loosen the skins.

4. Step 4

   When cool enough to handle, remove and discard the skins.

5. Step 5

   Put the egg yolks in the bowl of a small food processor. With the processor running, add the remaining oil a little at a time, whizzing until a creamy mayonnaise is is formed.

6. Step 6

   Add the peeled, roasted peppers and chopped chilli to the mayonnaise and whizz until smooth. Add salt and pepper and season to taste with lime juice.

7. Step 7

   For the poke bowl, put the cucumbers in a small bowl with the ponzu sauce. Set aside to marinate.

8. Step 8

   Put the avocado slices in a separate small bowl with the lime juice and set aside.

9. Step 9

   Season the chicken with soy sauce, paprika and sugar.

10. Step 10

    Heat the oil in a frying pan. When hot, fry the chicken well, stirring. Add the mangetout towards the end of cooking and fry briefly.

11. Step 11

    To assemble, fill the bowl with the cooked rice and drizzle over the lime juice. Top with the marinated cucumber and avocado slices, the mangetout and the chicken.

12. Step 12

    Serve with the smoky chilli sauce on the side.

13. Step 13

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14. Step 14

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15. Step 15

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16. Step 16

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17. Step 17

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