Up and Coming projects from Craig Higgins.

NEWS FROM CRAIG HIGGINS 

Craig Higgins is an award winning executive chef that specialise in African Cuisine. Originally from Scotland, he has travelled the world in search of new culinary adventures. He also has published a book entitled Elephant in the Kitchen which are full of his unique recipes. 

Craig has previously been involved in a tv show called ‘Safari Kitchen’ for the Good Food channel which was a unique documentary cooking series set in East Africa. In this documentary Craig mentors & trains Masai warriors in sophisticated luxury cooking. He now has plans to develop a new tv show where he would forage for his ingredients with the help of tribesmen. 

Find out more about Craig Higgins on his website and Like Craig Higgins chef on Facebook here. Read more of celebrity chef Craig Higgins's recipes here. Also watch Craig video here to find out more about his African-European Fusion food.

Hummus Recipe

Craig Higgins Hummus Recipe

Welcome to the new Craig Higgins blog. Let's kick things off with one of Craig Higgins's original African inspired recipes: MungBean Hummus, inspired by flavours from East Africa.

Craig has a new online competition encouraging people to cook new things. Prizes include his cookery book and a chance to have a on-to-one tutorial with the celebrity chef. Try this at home, take a photo or two of it when it's done and send it to Craig himself on the Craig Higgins chef website.

MungBean Hummus East Africa 

• 250g dried mung beans soaked overnight and boiled for 1 hour 
• 150mls of olive oil
• 2 garlic cloves, peeled and sliced
• 1 fresh lemon juice
• 1 tsp ground cumin
• 2 Tbsp chopped parsley
• Pinch of salt
• 1 tsp white pepper
• 1 pinch cayenne pepper 
• 100g feta (optional)

DIRECTIONS

1. In saucepan, combine oil and garlic over medium heat until garlic is lightly browned. Let cool slightly and strain, reserving both oil and garlic. 
2. Place great cooked drained mung beans in food processor and add toasted garlic, lemon juice, cumin and parsley. Process until semi smooth. 
3. Carefully pour in reserved oil while machine is running. Season with salt, white pepper and cayenne. 
4. This can also be done by hand in a pestle and mortar for a rough hummus 
5. Delicious with toasted papatta bread or warm pita bread.
6. As a luxury optional addition 100g of salted feta can be added 

Follow Craig Higgins chef on Twitter and read the new Craig Higgins chef wordpress blog for other recipe ideas!