Hot Creations: Bontan’s top 5 post-rave recipes
Rising dance star Bontan has made quite the name for himself cooking up dance floor gems for the likes of Cajual, Circus Recordings, Elrow Music, and now, the mighty Hot Creations label. Arriving at the end of last month, both tracks on the UK producer’s Hot Creations debut, The First Time, have landed in the Beatport top 10, while his Josh Butler collaboration, “Call You Back,” currently sits at #1 overall.
Needless to say, Bontan knows which ingredients work in a groove. Road testing the EP’s title track “The First Time”, Bontan has arrived at the perfect recipe for a smash: “I’ve been testing it and tweaking it play by play! The vocal complements the rolling bass melody and gives it a darker edge.” A devious groove works up a sweat as a deep old-school voice recalls, “It reminds me of the first time…I felt that,” before thick drums heave the track into a frenzy.
Beyond serving up sizzling tracks, it also turns out that Bontan knows his way around the kitchen. We caught up with the DJ culinary connoisseur to find out what dishes he loves to recover from a big night out and stay on top of his game. Here are Bontan’s 5 post rave recipes, sure to be more satisfying than rabbit food.
Bontan’s 5 Post Rave Recipes:
1) Broccoli Pesto Rigatoni
“Really simple & quick dish! I’m a bit obsessed with broccoli at the minute. I usually have this mid-week to keep the energy levels up for the weekend”
garlic (1 clove, sliced)
Cook the pasta. Boil the broccoli for 1-2 minutes then drain well and pulse in a food processor or finely chop.
Heat 2 tbsp olive oil in a pan and cook the garlic and pine nuts for a few minutes.
Tip in the broccoli and warm through, then add the drained pasta, a splash of the cooking water and toss. Add the parmesan and toss again. Serve with extra parmesan, if you like.
2) Chickpea & Feta Salad
“I usually put extra chili in this dish to give it some kick. Chili and lemon (or lime) always adds something special to any dish it’s in. This is a Monday lunchtime dish!”
cumin seeds 1 tsp
red chilli (diced)
chickpeas (rinsed and drained)
baby plum tomatoes
Whisk the lemon juice, 2 tbsp oil, cumin seeds and chili with some seasoning in a large bowl.
Lightly mash the chickpeas with a potato masher or the end of a rolling pin, and add them to the dressing bowl with the onion, cucumber and tomatoes, and leave to marinate for 5 minutes.
Stir through the feta and herbs to serve.
3) Bontan’s Avocado hangover cure
“This is perfect for the morning after a heavy night! This is a regular dish for me on a Sunday afternoon”
2 slices of brown bread
Toss halved cherry tomatoes with olive oil, a handful chopped coriander, a pinch cayenne and a squeeze lemon juice.
Mash avocado onto toasted bread, and tip over the cherry tomatoes.
4) Chickpea & squash coconut curry
“The blend of spices & coconut milk in this dish is fantastic. Takes a little longer to prepare and cook but it’s so worth it in the end. This is a Friday evening dish to set the weekend up.”
onion 1, chopped
garlic 1 clove, peeled
ginger thumb-sized piece, peeled and chopped
red chili 1, diced
turmeric 1/2 tsp
ground coriander 1 tsp
ground cumin 1 tsp
garam masala 1 tsp
butternut squash 400g, peeled and diced
chickpeas 400g tin, rinsed and drained
half-fat coconut milk or alpro coconut milk alternative 400ml
vegetable stock 200ml
baby spinach 150g
lime 1, plus wedges to serve
Put the onion, garlic, ginger and chili into a small food processor and blend to a paste.
Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding the squash and chickpeas.
Mix with the spices, then add the coconut milk and stock. Bring to a simmer and cook for 30 minutes until the squash softens and the sauce thickens. Stir in the spinach until wilted, and squeeze in the lime juice to serve.
5) Halloumi Fries
“This is probably my favourite dish out of them all. Quick and easy but so tasty! This is Saturday afternoon stodgy food at its best.”
oil for frying
halloumi 2 blocks, cut into fat chips
sumac 1 tsp
ras el hanout 1/2 tsp
natural yoghurt 100ml
pomegranate molasses 2 tbsp
pomegranate seeds 100g
mint a handful, chopped
Heat a shallow pool of oil in a large frying pan. Thoroughly pat the halloumi dry before adding to the pan and cook, turning until golden brown on all sides.
Tip into a bowl, add the sumac and toss.
Mix the ras el hanout with the yogurt and season with salt.
Put the fries on a platter, drizzle over the yogurt and pomegranate molasses then sprinkle with pomegranate seeds and mint. Eat immediately.
Get things cookin’ with Bontan’s Hot Creations debut “The First Time,” available now on Beatport.