400 gems black beans drained and rinsed
2tb virgin olive oil
2cloves garlic
1tsp oregano
1small red onion diced
2 tomatoes diced
1red capsicum finely diced
1cup cooked corn kernels
1/3cup lime juice
1/2 cup chopped coriander leaves
1tsp Tabasco
Salt and pepper
1-2 avocados
Method
1. Drain beans and place in pot with oil garlic and oregano, cover and sizzle over medium heat for one minute to infuse flavours.
2. Mix all other ingredients except avocados
3. Chill for two hours to allow flavours to blend added avocados just before serving.
Sunday, 17 November 2013
Asparagus pleasures
12spears of asparagus
6 thin slices of prosciutto
2tbs olive oil
12tbs water
Salt and pepper
Finely peeled zest of 1/2 lemon
Method
Preheat oven to 200 Celsius
Snap off end of asparagus
Cut prosciutto to make long strips
Wrap around asparagus
Lay in a shallow roasting dish with oil and water, season with salt and pepper and lemon zest
Roast until water has evaporated
6 thin slices of prosciutto
2tbs olive oil
12tbs water
Salt and pepper
Finely peeled zest of 1/2 lemon
Method
Preheat oven to 200 Celsius
Snap off end of asparagus
Cut prosciutto to make long strips
Wrap around asparagus
Lay in a shallow roasting dish with oil and water, season with salt and pepper and lemon zest
Roast until water has evaporated
Spicy prawn and glass noodle salad
Chili lime dressing
In a small jar shake together 1/4 cup lime juice, 2tb fish sauce, 1tb sugar, 1tb oil, 1tsp oyster sauce, 1 chili diced,, zest of a lime, 1kaffir leaf finely shredded.
500gms raw shelled prawns
60gms glass noodles
2spring onions diced
3cups fresh Asian herbs (mint, coriander, basil)
1/2cup chopped roasted peanuts
Method:
1. Mix half of the dressing through the prawns and cover for half an hour
2. Preheat pan and cook prawns 2-3 mins each side
3. Place glass noodles in mixing bowl and pour boiling water to cover. Stand for 2 mins, then rinse in cold water, and dry with paper towels
4. Combine all ingredients add remaining dressing and top with peanuts
In a small jar shake together 1/4 cup lime juice, 2tb fish sauce, 1tb sugar, 1tb oil, 1tsp oyster sauce, 1 chili diced,, zest of a lime, 1kaffir leaf finely shredded.
500gms raw shelled prawns
60gms glass noodles
2spring onions diced
3cups fresh Asian herbs (mint, coriander, basil)
1/2cup chopped roasted peanuts
Method:
1. Mix half of the dressing through the prawns and cover for half an hour
2. Preheat pan and cook prawns 2-3 mins each side
3. Place glass noodles in mixing bowl and pour boiling water to cover. Stand for 2 mins, then rinse in cold water, and dry with paper towels
4. Combine all ingredients add remaining dressing and top with peanuts
Saturday, 31 August 2013
Baked mushrooms (has baked dairy in it)
1/4 cup olive oil
2 cloves garlic
1/4 cup pine nuts
1/2 cup of parsley
2 cups fresh breadcrumbs
1/2 cup of Parmesan cheese
8-10 mushrooms flat large with stalks trimmed off
1. Process olive oil, garlic, pinenuts, parsley. Once blended add breadcrumbs and cheese. Place mixture on mushrooms and bake for 20 mins at 200c.
2 cloves garlic
1/4 cup pine nuts
1/2 cup of parsley
2 cups fresh breadcrumbs
1/2 cup of Parmesan cheese
8-10 mushrooms flat large with stalks trimmed off
1. Process olive oil, garlic, pinenuts, parsley. Once blended add breadcrumbs and cheese. Place mixture on mushrooms and bake for 20 mins at 200c.
Saturday, 24 August 2013
Baked Aubergine in tomato sauce
4 Aubergine
1 onion chopped
Olive oil
6 garlic cloves
1 can of tomatoes
2 tsp of tomato paste
1 tbs dried mint
Large bunch of parsley
1. Wash aubergines and cut in half lengthways. Fry in frying pan for 3 mins each side.
2. Pt aubergines to one side. Add all other ingredients to saucepan and simmer for 20 mins.
3. Place aubergines in roasting dish and divide tomato mixture among aubergines. Place in oven on 180c for 20 mins
1 onion chopped
Olive oil
6 garlic cloves
1 can of tomatoes
2 tsp of tomato paste
1 tbs dried mint
Large bunch of parsley
1. Wash aubergines and cut in half lengthways. Fry in frying pan for 3 mins each side.
2. Pt aubergines to one side. Add all other ingredients to saucepan and simmer for 20 mins.
3. Place aubergines in roasting dish and divide tomato mixture among aubergines. Place in oven on 180c for 20 mins
Spicy pumpkin soup
500ml vegetable stock
Can of light coconut milk
3/4 pumpkin
1 onion
Chilli
Coriander
Ginger
Garlic
Peel from lime
1tbs lime juice
1tsp fish sauce
1. Roast pumpkin and onion on 180 for an hour until soft
2. Take off pumpkin skin and put pumpkin and onion in saucepan
3. Add all other ingredients except for coconut milk and blitz.
4. Bring to boil then add coconut milk
Can of light coconut milk
3/4 pumpkin
1 onion
Chilli
Coriander
Ginger
Garlic
Peel from lime
1tbs lime juice
1tsp fish sauce
1. Roast pumpkin and onion on 180 for an hour until soft
2. Take off pumpkin skin and put pumpkin and onion in saucepan
3. Add all other ingredients except for coconut milk and blitz.
4. Bring to boil then add coconut milk
Saturday, 17 August 2013
Thursday, 25 April 2013
Mango and chicken salad
Mango & Chicken Salad
Serves 4
Ingredients
- 2 tbsp Toasted Sesame Seeds
- 3 tbsp Lemon Juice
- 2 Cloves Garlic, finely chopped
- 3 Boneless Chicken Breasts
- Leaves from 1 Cosberg Lettuce
- 1/2 c Cherry Tomatoes, halved
- 1/4 Cucumber, thinly sliced
- 1/2 c Roasted Peanuts, chopped.
- 1 tbsp Sugar
- 3 tbsp Soy Sauce
- 2 Mangos, peeled and sliced.
- 5 tbsp Soy Bean Oil & 2 tbsp Sesame Oil
- Mint leaves for garnish
Method:
To make the dressing, put the sesame seeds, sesame oil, lemon juice, 2 Tbsp of the soy bean oil, and 1 Tbsp of the soy sauce into a small bowl and mix well. Reserve.
Preheat the oven to 200°C
Put the remaining soy bean oil, soy sauce, sugar, garlic and chicken breasts into a bowl and mix well. Set aside 20 minutes to marinate.
Place the chicken, skin side up in a roasting pan, add the
marinade and place in the oven and roast for about 20 minutes until cooked and well browned.
Remove from the oven, rest in a warm place for 5 minutes then slice thinly.
Place the Cosberg leaves, mango slices, tomatoes and cucumber in a wide salad bowl.
Place the sliced chicken on top.
Dribble the dressing over everything and sprinkle
with peanuts and mint leaves.
• Place the Cosberg leaves, mango slices, tomatoes
and cucumber in a wide salad bowl.
• Place the sliced chicken on top.
• Dribble the dressing over everything and sprinkle
with peanuts and mint leaves
Vege lasagne (has dairy in it)
Ingredients
Oil spray
200gm button mushrooms sliced
2 x 400gms tins tomatoes chopped
300gm fresh lasgne (6-7 sheets)
1 large courgette grated and or 2 cups spinach, water squeezed out and chopped
1 1/4 cup ricotta
1 tbs milk
1/4 cup grated mozeralla cheese
1 tbs grated parmesan cheese
Method
1. Heat oven to 180 degress celsius. Spray dish with oil.
2. Cook mushrroms 4-8 minutes
3. Spreadh 400gms tomatoes over base dish. Cover with lasagne sheet. Top with 1/2 mushrooms; 1/2 courgette or spinach; 200gms tomatoes; 2 tbsp ricotta; another layer of lasagne. Top with remaining mushroons, courgettes/spinach and tomatoes. Sprinkle 2 tbsp of ricotta and top with lasagne.
4. Whish remaining ricotta and milk until smooth. Spread over pasta. Sprinkle over cheeses.
5. Bake for 40 minutes.
Oil spray
200gm button mushrooms sliced
2 x 400gms tins tomatoes chopped
300gm fresh lasgne (6-7 sheets)
1 large courgette grated and or 2 cups spinach, water squeezed out and chopped
1 1/4 cup ricotta
1 tbs milk
1/4 cup grated mozeralla cheese
1 tbs grated parmesan cheese
Method
1. Heat oven to 180 degress celsius. Spray dish with oil.
2. Cook mushrroms 4-8 minutes
3. Spreadh 400gms tomatoes over base dish. Cover with lasagne sheet. Top with 1/2 mushrooms; 1/2 courgette or spinach; 200gms tomatoes; 2 tbsp ricotta; another layer of lasagne. Top with remaining mushroons, courgettes/spinach and tomatoes. Sprinkle 2 tbsp of ricotta and top with lasagne.
4. Whish remaining ricotta and milk until smooth. Spread over pasta. Sprinkle over cheeses.
5. Bake for 40 minutes.
Steamed fish parcels with coconut rice
Steamed Fish Parcels with coconut rice
Serves
Ingredients
- Coconut Rice
- 2 cups Basmati rice, well washed and drained
- 1 cup Homebrand coconut cream
- Fish Parcels
- Select baking paper cut into 4 sheets, each big enough to wrap around fish fillets
- vegetable oil for brushing
- 4 x 150g Tarakihi fillets, skinned, boned (or your favourite firm white fish)
- 1 large clove garlic, finely chopped
- 2 tsp finely grated fresh ginger
- 1 tsp fish sauce
- 2 tsp sesame oil
- 2 spring onions, thinly sliced on the diagonal
- 1/2 fresh red chilli, finely chopped
- coriander leaves for serving
- 2 limes, quartered, for serving
Method:
For the Coconut Rice
Put the rice, coconut cream and 1 cup water into a saucepan. Bring to the boil over high heat.
Cover tightly and turn the heat down to the lowest setting. Cook for 20 minutes without uncovering.
Remove from the heat and, without uncovering, let stand for 10 minutes.
Uncover and fluff up with a fork, being careful not to mash the rice. Season to taste with salt and pepper.
For the Fish Parcels
Preheat the oven to 180°C.
Place the pieces of baking paper on a clean surface side by side and brush them lightly with oil, before placing a fish fillet on each. Rub a little of the garlic and ginger over each fillet.
Sprinkle each fillet with the fish sauce, sesame oil, spring onions and chilli, and season with salt and pepper.
Fold the paper in half over the fish, and twist the edges of paper together to seal each parcel.
Place the parcels side by side on an oven tray and place in the oven for 6-8 minutes or until the fish is just cooked.
Open the parcels at the table and serve with coriander leaves, lime wedges and the coconut rice
Jamie Olivers basic stew four ways
FOR EACH TYPE OF STEW YOU WILL NEED:
Then choose one of the following:
BEEF AND ALE (3 hours)[pictured here]
1. If using the oven to cook your stew, preheat to 350 degrees.
2. Roughly chop celery. Peel and chop the onions. Peel the carrots, slice lengthways and roughly chop. Put a dutch oven on a medium heat. Put all the vegetables and chosen herb into the pan with 2 lugs of olive oil and fry for 10 minutes. Add your meat and flour. Pour in the booze and canned tomatoes.
3. Give it a good stir, then season with a tsp. of sea salt (less if using table salt) and a few grinds of pepper. Bring to a boil, put the lid on, and either simmer slowly on your cooktop or cook in an oven for the times shown.
4. Remove the lid for the final half hour of simmering or cooking and add a splash of water if it looks a bit dry. When done, your meat should be tender and delicious. Remove any bay leaves or herb stalks before serving, and taste it to see if it needs a bit more salt and pepper
- 2 stalks celery
- 2 medium onions
- 2 carrots
- olive oil
- 1 heaped TBL all purpose flour
- 1 x 14-ounce can of diced tomatoes
- sea salt and freshly ground black pepper
Then choose one of the following:- 3 fresh or dried bay leaves
- 1 pound diced stewing beef
- 2 cups brown ale, Guinness or stout
- 3 sprigs fresh thyme
- 1 pound diced, boneless, skinless chicken thighs (you can substitute breasts)
- 2 cups white wine
- 3 sprigs of fresh sage
- 1 pound diced stewing pork, preferably free-range or organic
- 2 cups medium-dry hard cider
- 3 sprigs of fresh rosemary
- 1 pound diced stewing lamb
- 2 cups red wine
1. If using the oven to cook your stew, preheat to 350 degrees.
2. Roughly chop celery. Peel and chop the onions. Peel the carrots, slice lengthways and roughly chop. Put a dutch oven on a medium heat. Put all the vegetables and chosen herb into the pan with 2 lugs of olive oil and fry for 10 minutes. Add your meat and flour. Pour in the booze and canned tomatoes.
3. Give it a good stir, then season with a tsp. of sea salt (less if using table salt) and a few grinds of pepper. Bring to a boil, put the lid on, and either simmer slowly on your cooktop or cook in an oven for the times shown.
4. Remove the lid for the final half hour of simmering or cooking and add a splash of water if it looks a bit dry. When done, your meat should be tender and delicious. Remove any bay leaves or herb stalks before serving, and taste it to see if it needs a bit more salt and pepper
Lamb backstrap with moroccan salad
Ingredients
1/2 cup chopped flat leaf parsely
1 tbs chopped coriander
4 garlic cloves finely chopped
2 tsp harissa (or chili)
1 tsp dried thyme
1/2 cup olive oil
1/4 cup lemon juice
2 tsp cumin
2 x 350gm lamb backstrap
Salad
1/2 cup couscous
1tbs harissa (or chili)
100ml olive oil
1 tbs lime juice
1 tbs coriander leaves
1 tbs mint leave choped
100 gms whole blanched almonds
2 butter lettuces, leaves separated
6 spring oninos thinly sliced on an angle
Method
1. For marinade combine parsley, coriander, garlic, harissa, thyme, olive oil, lemon juice and cumin in a bowl. Add lamb - chill for an hour or overnight.
2. For salad place cous cous in heat proof bowl and add 1/2 cup boiling water, cover and set aside for 5 minutes then fluff up with a fork. cool.
3. Combine harisaa, 1/3 cup olive oil, lime juice, coriander and mint, set aside.
4. Heat remaining oil in frying pan over medium high heat and cook almonds for 2 minutes until golden.
5. Preaheat chargrill to medium high and cook lamb for 2-3 minutes to your liking - remove from heat and set aside to rest for 5 minutes.
6. Arrange lettuce on a platter, top with couscous and almonds, and drizzle with the dressing. Scatter wtih extra mint and coriander leaves and spring onions. Thickly slice lamb and serve with salad.
1/2 cup chopped flat leaf parsely
1 tbs chopped coriander
4 garlic cloves finely chopped
2 tsp harissa (or chili)
1 tsp dried thyme
1/2 cup olive oil
1/4 cup lemon juice
2 tsp cumin
2 x 350gm lamb backstrap
Salad
1/2 cup couscous
1tbs harissa (or chili)
100ml olive oil
1 tbs lime juice
1 tbs coriander leaves
1 tbs mint leave choped
100 gms whole blanched almonds
2 butter lettuces, leaves separated
6 spring oninos thinly sliced on an angle
Method
1. For marinade combine parsley, coriander, garlic, harissa, thyme, olive oil, lemon juice and cumin in a bowl. Add lamb - chill for an hour or overnight.
2. For salad place cous cous in heat proof bowl and add 1/2 cup boiling water, cover and set aside for 5 minutes then fluff up with a fork. cool.
3. Combine harisaa, 1/3 cup olive oil, lime juice, coriander and mint, set aside.
4. Heat remaining oil in frying pan over medium high heat and cook almonds for 2 minutes until golden.
5. Preaheat chargrill to medium high and cook lamb for 2-3 minutes to your liking - remove from heat and set aside to rest for 5 minutes.
6. Arrange lettuce on a platter, top with couscous and almonds, and drizzle with the dressing. Scatter wtih extra mint and coriander leaves and spring onions. Thickly slice lamb and serve with salad.
Tomato Chorizo and bread salad
Ingredients
150gms green beans
1 tbs olive oil
250 fresh chorizo, outer casing removed, broken into bite sized pieces
2 tbs red wine vinegar
250gms cherry tomatoes halved
200 gms ciabatta torn
1 red onion, halved, thinly sliced
1/2 cup flat leaf parsley leaves
100 gms baby rocket leaves
Method
1. Cook beans until tender
2. Heat oil in frying pan over medium high heat, add chorizo and cook for 5 minutes turning until golden.
3. Remove from pan and add vinegar and swirl quickly to deglaze the pan.
4. To serves, place tomatoes, onions on a platter, tear bread and add to platter, add beans, chorizo and cooking juices, parsely, rocket and then gently toss to combine.
150gms green beans
1 tbs olive oil
250 fresh chorizo, outer casing removed, broken into bite sized pieces
2 tbs red wine vinegar
250gms cherry tomatoes halved
200 gms ciabatta torn
1 red onion, halved, thinly sliced
1/2 cup flat leaf parsley leaves
100 gms baby rocket leaves
Method
1. Cook beans until tender
2. Heat oil in frying pan over medium high heat, add chorizo and cook for 5 minutes turning until golden.
3. Remove from pan and add vinegar and swirl quickly to deglaze the pan.
4. To serves, place tomatoes, onions on a platter, tear bread and add to platter, add beans, chorizo and cooking juices, parsely, rocket and then gently toss to combine.
Wednesday, 9 January 2013
Cocoa smoothie
Ingredients
1.5 cup nut milk (almond or macadamia)
1 frozen banana
1 tablespoon cocoa
Splash of vanilla extract
Blend until super smooth.
Add 2-4 dates and some nuts if desired and pulse until roughly blended.
Source - little bird organics.
1.5 cup nut milk (almond or macadamia)
1 frozen banana
1 tablespoon cocoa
Splash of vanilla extract
Blend until super smooth.
Add 2-4 dates and some nuts if desired and pulse until roughly blended.
Source - little bird organics.
Eggplant and almond chicken
Ingredients
2 tablespoons olive oil
1 large eggplant cubed
1 onion finely chopped
2 cloves garlic crushed
1 tablespoon tomato paste
1 teaspoon each of ground cumin, fennel, coriander
2 x 400gms can of diced tomatoes
4 skinless chicken breasts
1/4 cup slivered almonds
Rocket leaves to serve
Method
1. Heat oil in frying pan on high, saute eggplant, onion and garlic for 5 minutes until golden.
2. Stir in tomato paste and spices and cook for 1 minute until fragrant.
3. Add tomatoes and bring to the boil. Reduce heat to medium, simmer for 5-10 mins, stirring occasionally until sauce thickens.
4. Heat extra olive oil in large frying pan on high, cook chicken for 5-6 minuts each side until completely cooked through.
5. Serve chicken with sauce and sprinkle with almonds. Accompany with a rocket salad.
2 tablespoons olive oil
1 large eggplant cubed
1 onion finely chopped
2 cloves garlic crushed
1 tablespoon tomato paste
1 teaspoon each of ground cumin, fennel, coriander
2 x 400gms can of diced tomatoes
4 skinless chicken breasts
1/4 cup slivered almonds
Rocket leaves to serve
Method
1. Heat oil in frying pan on high, saute eggplant, onion and garlic for 5 minutes until golden.
2. Stir in tomato paste and spices and cook for 1 minute until fragrant.
3. Add tomatoes and bring to the boil. Reduce heat to medium, simmer for 5-10 mins, stirring occasionally until sauce thickens.
4. Heat extra olive oil in large frying pan on high, cook chicken for 5-6 minuts each side until completely cooked through.
5. Serve chicken with sauce and sprinkle with almonds. Accompany with a rocket salad.
Penne Arrabiata
Ingredients
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley
Directions
Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley
Directions
Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.
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