Roasted Red Pepper and Cannellini Soup
Ingredients:
3 Red Peppers
1 Onion
6 Cloves of Garlic
1 tbsp Olive Oil
400g Tinned Cannellini Beans
100g Tinned Mixed Beans
500ml Chicken Stock
Salt and Pepper to taste
Directions:
Preheat oven grill on high.
Place the red peppers on a baking tray and grill on the top shelf of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
Finely dice the onion and mince the garlic.
In a large pot over medium heat, sauté the onion and garlic in the oil for 5 minutes, until onion is translucent. Add the chopped, roasted red peppers and sauté for 2 to 3 more minutes.
Drain and rinse the cannellini beans
Add the chicken stock and the cannellini beans, stirring well. Using a blender, purée the soup in small batches and return to the pot over low heat for 5 minutes.
Drain and rinse the mixed beans.
Serve in a bowl topped with a spoonful of mixed beans.
Enjoy!
Swordfish, Cherry Tomatoes & Capers
Ingredients:
2 Swordfish Steaks
Olive Oil
2 Cloves of Garlic
20 Ripe Cherry Tomatoes
1 Lemon
45 g Capers
15g Fresh Flat-leaf Parsley
Directions:
Season the swordfish and drizzle with oil, then pan-fry for 5 minutes over a high heat on each side. Transfer to plates.
Peel and finely slice the garlic, then juice the lemon.
Heat 1 tablespoon of oil in a frying pan over a high heat, add the garlic and tomatoes and sauté for 5 minutes, until lightly golden.
Add the lemon juice and capers. Cook for 2 minutes.
Finely chop and add the parsley leaves, season with black pepper, stir, then pour over the fish and serve.
Enjoy!
Black Bean Burrito Bowl
Tomato Salsa recipe:
ingredients:
200g Cherry Vine Tomatoes
1 Red Onion
3 Spring Onions
10g Fresh Coriander
1 Lime
1/2tsp Apple Cider Vinegar
2 tbsp Olive Oil
Salt and Pepper to taste
Directions:
Finely dice the tomatoes and red onion. Finely slice the spring onion. Roughly chop the coriander.
Juice the Lime.
Combine all the ingredients together in a medium sized bowl and stir well.
Black Bean Burrito Bowl:
160g Black Rice
1/3 Red Cabbage
1 Avocado
Tomato Salsa
10g Fresh Coriander
100g Feta Cheese
100ml Sour Cream
Ingredients:
200g Dry Black Beans
2 tbsp Olive Oil
1 tbsp Ground Cumin
4 Bay Leaves
3 Cloves of Garlic
Directions:
Place black beans in a large bowl and cover with 2 inches of water, leave to soak overnight, then drain.
Place prepared beans in a large sauce pan and cover with 2 inches of water. Bring to a boil and then reduce to a simmer.
Meanwhile heat 2 tbsp of olive oil in a small pan over a medium heat. Stir in the ground cumin and cook until fragrant, 1 to 2 minutes. Add minced garlic, cook for a further minute. Once the beans are boiling, add the cumin and garlic to the saucepan with the beans. Add the bay leaves to the pan as well.
Cook the beans, uncovered, for 30 minutes. When the beans are done, place a strainer over a separate saucepan. Pour the beans into the strainer, to collect the cooking water into the second pan. Set aside the beans, and boil to reduce down the cooking liquid until thickened and slightly syrupy. Return the cooking liquid to the beans and stir.
Bring a large sauce pan of water to the boil, add salt if desired and the rice. Stir. Reduce to a medium heat and simmer for 30 minutes. Drain and rest for 10 minutes, covered.
Meanwhile finely slice the red cabbage, peel and dice the avocado, dice the feta and roughly chop the coriander.
Place a serving of cooked rice at the bottom of a serving bowl. Top with black beans, red cabbage, tomato salsa, avocados, feta, coriander and sour cream.
Enjoy!
Tom Yum Soup
Homemade Tom Yum Paste Recipe
Ingredients for tom yum paste:
1 Stalk Lemongrass
6cm Piece fresh Galangal
3 Makrut Lime Leaves
1 tsp Nam Prik Pao
4 Red Chillies
2 tbsp Fish Sauce
2 Limes
1 Shallot
½ tsp Sugar
20g Coriander
Directions for tom yum paste:
Roughly chop the lemongrass, peel and roughly slice the galangal and shallot. Thinly slice the makrut lime leaves and red chillies. Juice the limes. Roughly chop the coriander leaves and stalks.
Place all of the ingredients into blender and blitz to form a paste.
Place in a sterilised glass jar and keep in the fridge for 2 – 3 weeks.
Tom Yum Soup Recipe.
Ingredients for soup:
400ml Coconut Milk
2 tbsp Tom Yum Paste
1 Lime
3 Cloves of Garlic
4 Kaffir Lime Leaves
1 Stalk of Lemongrass
2 inch Piece of Ginger
4 Red Chillies
4 tbsp Fish Sauce
1 tbsp Palm Sugar
1/2 White Onion
150g Shiitake Mushrooms
100g Cherry Tomatoes
300g Raw King Prawns
25g Flat-Leaf Parsley
Directions for Soup:
Roughly tear the kaffir lime leaves. Finely slice the lemongrass, chillies, garlic and ginger.
Fill a medium-sized saucepan with 1 litre of water. Add the torn kaffir lime leaves, sliced lemongrass, ginger, garlic and chilies. Cover and bring to a boil over medium-high heat.
Let the water boil for 5 minutes; add the tom yum paste and coconut milk. Bring heat to medium-low Simmer for another 5 minutes.
Slice the onion into thin wedges, slice the mushrooms and halve the tomatoes.
Add the fish sauce, sugar, shrimp, mushrooms, onion and tomatoes. Cover and let simmer for 10 minutes.
Juice the lime, and roughly chop the parsley.
During the last five minutes of simmering, add the flat-leaf parsley and lime juice.
Serve in bowls with a wedge of lime.
Enjoy!
Hot Mustard Tuna with Herby Couscous.
Ingredients:
1 Red Onion
1 Lemon
1 tbsp Olive Oil
400ml Vegetable Stock
250g Couscous
4 Tuna Steaks
2 tsp English Mustard Powder
10g Fresh Parsley
2 tbsp Capers
Directions:
Halve and finely slice the red onion. Zest and juice the Lemon.
Put the onion, lemon zest, lemon juice and 1 tbsp oil into a small bowl, add salt and pepper to taste, then leave to soak for 5 mins until the onion has softened a little.
Bring the vegetable stock to the boil and pour over the couscous in a large bowl, cover with cling film and leave for 10 mins until the stock has been absorbed.
Season the tuna steaks, brush with oil, then pat the mustard powder over both sides.
Add the parsley and capers to the onions, stir well, then mix into the couscous with a fork.
Heat a griddle pan and sear the tuna for 1 min on each side until medium-rare.
Serve the tuna with the couscous and lemon wedges on the side.
Enjoy!
Tunisian Chicken Couscous
Ingredients:
1 tbsp Olive Oil
1 Onion
200g Chicken Breast
Fresh Root Ginger
2 tbsp Harissa Paste
10 Dried Apricots
220g Canned Chickpeas
200g Couscous
200ml Chicken Stock
10g Fresh Coriander
Directions:
Finely dice the onion.
Dice the chicken.
Heat the olive oil in a large frying pan, add the onion and sweat for 1-2 mins.
Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden.
In a separate pan heat the stock.
Meanwhile grate the ginger over the frying pan with the chicken and stir through the harissa to coat everything and cook for an additional minute.
Add the apricots, chickpeas and couscous to the frying pan with the chicken and then pour over the stock and stir once. Cover with a lid and leave for 5 mins until the couscous has soaked up all the stock and is soft.
Fluff up the couscous with a fork
Serve with a scattering of fresh coriander over the top.
Enjoy!
LENTIL AND CHIOGGIA BEET SALAD WITH HAZELNUT GREMOLATA
Ingredients:
100g Puy Lentils
500ml Water
1 Clove of Garlic
1 Sprig of Thyme
1 Bay Leaf
500g Chioggia Beetroots
A Mild Pecorino Cheese
120g Watercress
1 Lemon
5 Sprigs of Parsley
40g Roasted Hazelnuts
Olive Oil
Directions:
Prepare the lentils: place the lentils, water, thyme sprig, smashed garlic clove and bay leave in a small saucepan. Bring to a boil and then reduce to a low simmer. Cook for 20-30 minutes until the lentils are al dente and not too mushy. Cool briefly and then drain in a colander.
Prepare the beets: place the beets in a heavy-bottom pan with a steamer insert. Fill the bottom with water and place the beets in the steamer. Bring to a boil and steam for about 1 hour. Occasionally check the water at the bottom of the pan to make sure it has not all boiled off. Use a sharp knife to test the beets for doneness. When done, let cool enough to handle. Peel them with your hands and thinly slice the beets.
Place the lentils and beets in the refrigerator until cold.
Prepare the gremolata: Finely chopped the hazelnuts and mince the parsley. Zest 1 lemon into a small bowl and then add the finely chopped parsley and hazelnuts. Season with salt and pepper and stir in a tsp of olive oil.
Prepare the dressing: juice half the lemon into a small jug and add twice as much olive oil as lemon juice. Season with salt and pepper. Vigorously whisk until the dressing is emulsified.
Mix the beets and the lentils in a bowl and add a small amount of the dressing. Lightly toss and return the refrigerator.
To assemble the salad: Lightly toss the watercress with a little salad dressing and serve as a bed on the plate. Top the watercress with the beets and lentils. To finish shave the Pecorino cheese and sprinkle on top along with the gremolata.
Enjoy!
Healthy Thai Fishcakes with Crunchy Thai Salad
Thai Salad Ingredients:
1 Red Chilli
1 Clove of Garlic
100ml Rice Wine Vinegar
2 tbsp Palm Sugar
1 tbsp Fish Sauce
¼ Cucumber
1 Carrot
20g Magnetout
2 Spring Onions
20g Fresh Coriander Leaves
2 tbsp Roasted Peanuts
20g Bean Sprouts
Fishcake Ingredients:
500g Haddock Fillet
1 Egg White
1 tbsp Fish Sauce
1 tbsp Fresh Root Ginger
2 Lemongrass Stalks
20g Fresh Coriander
6 Spring Onions
1 Red Chilli
1 Kaffir Lime Leave
50g Plain Flour
Directions for Thai Salad:
Deseed and finely dice the red chilli. Finely dice the clove of garlic.
Place the chilli, garlic, vinegar and sugar in a saucepan and heat to dissolve the sugar. Remove from the heat and allow to cool. Once cooled stir in the fish sauce.
Shred the cucumber and mangetout, thinly shred the carrot and thinly slice the spring onion. Roughly chop the coriander.
In a salad bowl toss together cucumber, carrot, mangetout, spring onions bean sprouts and coriander.
Grind the peanuts in a mortar and pestle.
Directions for fishcakes :
Finely Slice the lemongrass. Place into the blender and blitz until completely ground down.
Grate the ginger, finely slice the spring onions, roughly chop the coriander, thinly slice the kaffir lime leave, and deseed and dice the red chilli.
Add the ginger, spring onions, coriander, kaffir lime leave, red chilli, egg white and fish sauce to the ground down lemongrass in the blender and blitz.
Roughly dice the haddock, add to the blender and blitz into a coarse paste.
Shape the coarse paste into 8 fishcakes. Coat the fishcakes in flour.
Heat a splash of oil in a large non-stick frying pan over a medium heat. Cook the fishcakes, in batches, for around 4 min on each side until golden and cooked through.
Serve the fishcakes with a side of thai salad, drizzling over the chilli thai dressing and topping with nuts.
Enjoy!
Carrot, Cumin and Barley Risotto
Ingredients:
6 Carrots
500ml Carrot Juice
Large pinch of Sea Salt
1 tsp Ground Cumin
2 tbsp Rapeseed Oil
80g Onion
2 Jalapeño
150g Pearl Barley
1 tsp Ground Cumin
1 Corn Cob
4 Rainbow Chard
3 Spring Onions
10g Fresh Coriander
Juice of ½ Lemon
Salt and Pepper to taste
Directions:
Peel the carrots and slice in halve lengthways then cut into 1cm slices at an angle.
In a large saucepan over a medium heat, bring the carrot juice along with a 100ml of water to the boil, then add the salt and cumin.
Add the carrots and simmer gently for 10 minutes.
Remove from the heat, remove the carrots and reserve the cooking liquor.
Peel and you finely dice the onion. Deseed and finely dice the Jalapeño
In medium pan over a medium heat, heat the oil and gently fry the onions and chillies for 5 minutes, covered with a lid, until softened.
Stir in the barley and cumin and continue to fry for a minute.
Add 500ml of the carrot cooking liquor to the pan. Bring to a gentle simmer, then cover with the lid and cook for 50–55 minutes, stirring from time to time, until the barley swells and is firm with a good bite. Check the texture, taste and season with salt and pepper. Cook for a few minutes more, if necessary.
Bring a medium pan of water to the boil, add the corn cob and cover with lid. Cook through for 20 minutes,
Slice the chard leaves away from the stems. Roll the leaves and finely chop. Slice the stems into 3cm pieces.
Finely slice the spring onions and coriander.
Drain the corn cob and using a long knife, carefully cut the kernels off the corn cob by running a knife along the central core. Keep 4 of the biggest lengths intact to use as garnish. Set these aside then release the kernels from the rest.
Add the chard stems and leaves, spring onions and loose corn kernels to the barley pan and stir. Place the pan back on a medium heat and cook for 12 minutes.
Add the coriander and cook for a further minute until wilted. Taste and adjust the seasoning if required, then add the lemon juice to sharpen the flavour.
In a frying pan over a medium heat, fry the cooked carrot pieces in the rapeseed oil for 6–7 minutes, until caramelised. Add the reserved pieces of sliced corn to the pan and cook for 3 minutes, or until they begin to brown.
Add the caramelised carrots to the barley risotto.
Serve topping with the lengths of sliced corn and a sprinkle of fresh coriander.
Enjoy!
Seaweed and Shiitake Mushroom Salad
Ingredients of dressing:
2 tbsp Soy Sauce
2 tbsp White Rice Vinegar
2 tsp Palm Sugar
2 tsp Sesame Oil
2 tsp Ginger
1 tbsp Coriander
Ingredients for salad:
25g Dried Seaweed
150g Mooli
1 Large Carrot
1/4 Cucumber
100g Shiitake Mushrooms
6 Spring Onions
50g Beansprouts
2 tbsp Sesame Seeds
4 tbsp Mustard Cress
Directions:
Place the seaweed into a large bowl and cover with warm water. Set aside for 30 minutes to swell up.
Meanwhile shred the mooli and carrots. Deseed and thinly slice the cucumber. Thinly slice the shiitake mushrooms and spring onions.
Place the sesame seeds into a dry frying pan and toast over a high heat. Set aside to cool.
Prepare the dressing in a small jug: Whisking together the soy sauce, rice vinegar, palm sugar and sesame oil. Grate the ginger into the jug. Finely chop the coriander and add to the jug. Mix well to combined and set a side.
Rinse the seaweed with cold water and drain.
In a large bowl toss together the mooli, carrot, cucumber, shiitake mushrooms, beansprouts and seaweed. Slowly incorporate the dressing as you toss.
Serve topping with spring onions, sesame seeds and mustard cress.
Enjoy!
*Also works well serving the salad as a side to a light white fish (Plaice/ Seabass).
Roasted Tomato Soup with Pistou Sauce
Ingredients for the Pistou Sauce:
30g Basil leaves
2 Cloves of Garlic
80ml Extra Virgin Olive Oil
Pinch of Salt
Ingredients for the Roasted Tomato Soup:
1.3 kg Tomatoes
2 Red Onions
4 Cloves of Garlic
1 Medium Red Chilli
1 tbsp Thyme Leaves
4 tbsp Olive Oil
6 Anchovy Fillets
800lm Vegetable Stock
Salt & Pepper to Taste
Directions:
Preheat the oven to 180*.
Peel and thickly slice the red onions and garlic. Half the red chilli.
Half the tomatoes and place in a large bowl along with the onion, garlic, chilli and thyme leaves. Add the oil and toss well to coat the tomatoes. Scatter the contents of the bowl into a large roasting tin, making sure the tomatoes aren’t too crowded.
Roast for 1 hour, staring occasionally. The tomatoes should take on some charred edges and give off a lot of moisture.
Meanwhile prepare the pistou sauce. Blanch the basil in boiling water for 3-5 seconds, to cook and fixate the chlorophyll, and so keep its bright green colour. Stop the cooking by plunging it into iced water. Drain, squeeze out any excess water and place in the blender.
Crush the garlic and add to the blender along with the olive oil and salt. Blitz using the pulse button, purée all the ingredients until smooth. Set a side until ready to serve.
Returning to the roasted tomatoes: pour everything, juices and all, into a large pan. Add the anchovies and stocked. Simmer over a medium heat for 20 minutes.
Blitz the soup in a blender until smooth.
Serve in a bowl with a topping of pistou sauce.
Enjoy!
Beef Pho
Beef Stock ingredients:
1 kg Beef Marrowbones (in pieces)
1 Carrots
1 Onions
2 Celery Stalks
Bouquet Garni: 8 Sprigs of Parsley, 1 Bay Leaf, 4 Sprigs of Thyme
1 Blade Mace
6 Whole Black Peppercorns.
1/2 tsp Salt
Directions for Beef Stock:
Peel and dice the carrots, quarter the onions and slice each celery stalk into three pieces.
Place the bones, carrots, quartered onion and celery into a very large cooking pot. Add enough cold water just to cover everything, about 1.8 litres. Add the bouquet garni, blade mace, whole black peppercorns and the salt to the pot.
Bring to the boil, remove the scum and reduce the heat.
Put the lid on but leave a little gap for the steam to escape, thereby reducing and concentrating the stock). Simmer very gently for about 4 hours.
When the stock is ready, strain it into a clean pan, leave it to become quite cold, then remove the congealed fat from the surface.
Beef Pho ingredients:
1 Bunch Spring Onions
4cm Piece Root Ginger
3 Whole Star Anise
2 Lemongrass Stalks
1.5 Litres of Beef Stock
200g Rice Noodles
400 Beef Rump Steak
300g Beansprouts
235g Pak Choi,
1 tbsp Fish Sauce
1 tsp Palm Sugar
1 Lime
1 Red Chilli
10g Coriander Leaves
Beef Pho Directions:
Trim the fat off the beef rump steaks, and set a side to breath.
Thinly slice the spring onions and lemongrass, peel and finely dice the ginger. Deseed and finely dice the red chilli and juice the lime.
Set aside some of the spring onion slices to garnish and place the remainder in a large saucepan with the ginger, star anise, lemongrass and stock. Simmer for 10 minutes.
Meanwhile, place the noodles into a heatproof bowl, cover with boiling water and cover the bowl with clingfilm, leave to soak for 10 minutes or until tender.
Heat a frying pan until very hot and cook the steak for 1 minute on each side until nicely browned but pink in the centre. Transfer to a plate and leave to rest for a few minutes.
Place the beansprouts and pak choi into a second large saucepan and strain as you pour over the hot stock. Bring to a simmer, add the fish sauce, sugar and lime juice to taste.
Drain the noodles and divide between bowls. Ladle over the broth and vegetables then thinly slice the steak and place on top. Scatter with reserved spring onions, chilli and coriander leaves.
Enjoy!
Fennel, Walnut, Fig Salad
ingredients:
25 White Grapes
4 tbsp Olive Oil
1 Large Fennel Bulb
1 Lemon
2 Figs
60g Walnut Kernels
1 tbsp Caster Sugar
5g Basil Leaves
Directions:
Place the grapes into a food processor and blitz. Then pass through a fine sieve over a jug, pressing well to collect the juice. Discard the pulp. Mix the juice with olive oil and set aside.
Juice the lemon and pour into a bowl. Finely slice the fennel and then toss the slices in the lemon juice. Cut the figs into quarters.
Put the walnuts into a dry frying pan with the sugar and cook them over a medium heat, tossing frequently, until the sugar melts and caramelises the nuts. Set them aside to cool.
To serve arrange the fennel slices, basil leaves and figs in a dish, drizzle over the grape dressing and scatter over the nuts to finish.
Enjoy!
Watermelon and Feta Salad.
Ingredients:
700g Watermelon
280g Feta
20g Fresh Basil Leaves
1/2 Red Onion
Olive Oil
Directions:
Thinly slice the red onion.
Dice the watermelon and feta.
In a large bowl toss the red onion and watermelon, and feta together.
To serve tear the basil leaves, sprinkle over the top and drizzle with olive oil.
Enjoy!
Beetroot and Feta Burgers in Overnight Rye Bread Rolls with a side of Baked Sweet Potato Fries:
Ingredients for Overnight Rye Bread Rolls:
400g Water
10g Fresh Yeast
270g Rye Flour
270g Plain Flour
4g Salt
25g Honey
Hand full of sunflower seeds
Directions for Overnight Rye Bread Rolls:
Late evening: Dissolve the fresh yeast in the water and then add the honey.
Sift the rye flour and plain flour into the a Kitchenaid bowl. Add the salt and give it a good stir.
With the dough hook attachment and Kitchenaid on a low setting slowly incorporate the wet ingredients to the dry. You only need to mix until combined, no extra kneading is required for this recipe. Cover the bowl with cling film and put in the fridge over night.
In the morning: Scrape out the dough onto a generously floured work surface. Stretch out the dough to a long rectangle, about 10 cm wide and 40 cm long. Fold the rectangle half, lengthwise so that it measure 5cm wide and 40 cm long. Stretch and twist the rectangle lengthwise one to two times. Brush with water, sprinkle with sunflower seeds. Finish by sprinkling over a little extra plain flour.
Place a baking tray in the oven and preheat the oven to 275°C (or as high as your oven will go). Meanwhile let the dough rest under a tea towel for 30 min.
Divide the dough into 10 pieces and place on the hot baking tray. Bake for 15 minutes. Remove from oven and leave to cool on a wire rack.
Ingredients for Baked Sweet Potato Fries:
500g Sweet Potatoes
2 tbsp Olive Oil
2 tbsp Cornflour
1/2 tsp Garlic Granules
1/2 tsp Smoked Paprika
1/2 tsp Black Pepper
Few Fresh Parsley Leaves
Sea Salt to taste
Directions for Baked Sweet Potato Fries:
Peel the sweet potatoes and slice into long thin strips. It’s important that the fries are uniformly sized so they will cook evenly. Add the fries to a large bowl of cold water and soak for at least 30 minutes.
Preheat the oven to 180°. Line a large baking tray with baking paper. parchment and set aside.
Drain the fries.Rinse out and dry your bowl. Blot the fries dry with a clean towel.
Add the fries back to the clean bowl and drizzle with the olive oil. Toss until evenly coated.
In a separate small bowl, mix together the cornflour, garlic granules, smoked paprika and black pepper.
Sprinkle the mixture evenly over the bowl of fries, then toss until the fries are evenly coated and the cornflour has soaked into the oil.
Spread the fries out in an even layer on the prepared baking tray. Be sure that the fries aren’t overlapping.
Bake for 15 minutes. Flip the fries over and bake for a further 10 minutes.
Roughly chop a few fresh parsley leaves.
Sprinkle over salt to taste and let the fries rest for 5 minutes.
Ingredients for Beetroot and Feta Burgers:
400g raw beetroot
Small Bunch of Spring Onions
2 Cloves of Garlic
10g Fresh Mint
1 Lemon
3 tbsp Plain Flour
1 Egg
200g Feta
5 tbsp olive oil
Directions for Beetroot and Feta Burgers:
Peel and grate the Beetroot wrap in a muslin cloth and squeeze excess liquid. Place in a large bowl.
Finely slice the spring onions and add to the bowl. Crush the garlic cloves into the bowl. Finely chop the fresh mint and add to the bowl. Grate the lemon zest into the bowl, juice half the lemon, add to the bowl. Add 2tbsp of flour, 1 egg, along with a good pinch of salt and pepper. Stir to combined well. And finally stir in the feta.
Form the mixture into 8 burger-shaped patties and coat with flour.
Heat a large frying pan over a low to medium heat with 3 tbsp olive oil and fry the patties for 10 minutes on each side.
Ingredients for Dressing:
1 Avocado
2 tbsp Tahini
3 tbsp Lime Juice
1 Clove of Garlic
Directions for dressing:
Place all the ingredients into a food processor and blitz into a creamy sauce.
Directions for serving:
Slice the rye buns open, layer rocket leaves, beetroot feta burgers, dressing and crown with the rye bun top. Serve with Sweet potatoes fries sprinkled with parsley.
Enjoy!
Butternut Squash Seekh Kebabs with Cucumber and Mint Raita and Homemade Chapatis
Ingredients for Chapatis:
250g wholemeal flour
200 plain floor
1 tsp salt
250ml cold water
1 tbsp Olive Oil
Directions for Chapatis:
Place 250g of wholemeal flour and salt in a deep bowl. Mix together.
Add the water gradually to the wholemeal flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be.
Make a well in the centre of the dough and pour in the olive oil. Knead the oil into the dough until completely incorporated.
Place a damp muslin over the dough and set aside for 10-15 minutes.
Place the 200g of plain flour into a medium bowl. Divide the dough into eight and shape each piece into a ball. Flatten the balls slightly, then place in the bowl of plain flour and coat with plain flour. Roll out into a flat disc approximately 15cm.
Heat a frying pan over a high heat. Lay the chapatti in the pan and cook for about 20-30 seconds (until the surface is bubbling) Turn it over and cook the reverse for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done.
Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.
Ingredients for Cucumber and Mint Raita:
250g Natural Yoghurt
1 cucumber
15g mint leaves,
A pinch of salt
1 green chilli
Directions for Cucumber and Mint Raita:
Deseed and finely grate the cucumber.
Wrap the grated cucumber in a muslin cloth and squeeze out excess water.
Finely chop the mint leaves. Deseed and finely chop the green chilli
Place all the ingredients into a small bowl and Mix together.
Ingredients for Butternut Squash Seekh Kebabs:
600g butternut squash
1 tbsp Rapeseed oil
400g chickpeas
4cm ginger
3 cloves of garlic
2 Red chillies
75g breadcrumbs
15g fresh coriander
2 tsp garam masala
1 tsp ground cumin
Butter
Directions for Butternut Squash Seekh Kebabs:
Soak 8 wooden skewers in a bowl of cold water and set a side.
Heat the oven to 170*. Line a baking tray with foil. Peel the squash, halve it and scoop out the seeds using a spoon. Discard the seeds. Dice the flesh and coat . Coat with rapeseed oil and roast for 35 minutes.
Remove from oven and leave to cool
Drain chickpeas, thinly dice ginger and garlic cloves, deseed and finely dice the chillies and roughly chop the coriander.
Place all the ingredients apart from the butter into a food processor and pulse.
Separate the mixture into 8 balls. Roll one between your palms, then shape it around a skewer to make a kebab about 10cm long. Repeat with the rest of the mixture.
heat a small knob of butter in a frying pan over a medium to high heat. When it starts to foam, put 4 skewers into the. Cook for 3-4 minutes, until brown, turning every minute or so. Repeat with second batch of skewers.
To serve layer the Chapati with salad Butternut squash seekh kebabs skewers and top with Cucumber and Mint Raita.
Enjoy!
Spiced Hibiscus Poached Pears
Ingredients:
25g Dried Hibiscus Flowers
2 Whole Star Anise
5 Cardamom Pods
1 Cinnamon Stick
80ml Honey
1 litre Water
4 firm Blush Pears
Directions:
Peeled and core the pears leaving the stems on.
In a large pan, place the hibiscus flowers, spices, honey and water. Bring to a boil over a medium heat. Simmer for 10 minutes, so that all the flavours infuse into the water.
Add the prepared pears and poach at a very low simmer for 20-25 minutes, turning the pears frequently for an even colour, until tender but not too soft.
Take the pan off the heat and leave the pears to cool in the poaching liquid, turning them occasionally.
Remove the pears from the liquid onto a plate, strain the liquid (don’t throw it away!) & discard the hibiscus flowers and spices.
Return the poaching liquid to the pan after straining it and simmer until reduced to syrup consistency.
Serve the pears at room temperature with greek yoghurt and granola. Drizzle over some of the reduced poaching syrup.
Enjoy!
Heathy Egg White Granola
Ingredients:
180g Jumbo Rolled Oats
50g Pumpkin Seeds
50g Sunflower seeds
100g Whole Blanched Almonds
50g Blanched Hazelnuts
50g Pistachio Kernels
32g Milled Flaxseed
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
Pinch of Ground Cloves
Pinch of Salt
Egg White of 1 egg
80g Honey
1 tbsp Extra-Virgin Olive Oil
50g Raisins
50g Sultanas
Directions:
Preheat oven to 170* and line a baking tray with baking paper.
Combine the oats, nuts, seeds, milled flaxseed and spices in a large bowl.
In separate bowl, whisk the egg whites and salt into soft peaks. Whisk in the honey and olive oil.
Add wet ingredients to dry ingredients, and stir until the oat mixture is evenly coated.
Transfer mixture to the prepare baking tray, spreading the mixture evenly across the tray.
Bake for 20 minutes, then gently flip with a spatula, moving granola from the outer edges to the center of the tray.
Cook for a further 10 minutes until golden.
Leave to cool completely on the baking tray. Then transfer to a bowl and gently stir in the raisins and sultanas.
Store in an airtight container.
Serve with Greek yogurt and compote.
Enjoy!
Sweet and Tangy, Halloumi, Radish and Fennel Salad
Ingredients:
3 Oranges
1 Fennel Bulb
150g Radish
5 Pitted Medjool Dates
4 tbsp Olive Oil
250g Halloumi Cheese
1 tbsp Cider Vinegar
2 tsp Dijon Mustard
130g Mix Leaves: Watercress, Rocket and Spinach
Directions:
Trim and reserve the fronds of the Fennel. Finely slice the fennel Bulb and soak in ice-cold water for 20 minutes and then drain.
Slice the peel and pith off the circumference of the oranges. Slice the oranges into 1cm thick rounds and half.
Finely slice the Radishes and dice the dates.
Heat a non-stick frying pan over a high heat. Dice the Halloumi into 1cm cubes and fry 2 minutes each side.
Meanwhile to make the dressing whisk together the olive oil, vinegar and mustard in a medium sized jug. Season to taste.
To serve arrange the mixed leaves, orange, fennel, radishes, dates and halloumi on plates, scatter over the reserved fennel fronds and drizzle over the dressing.
Enjoy!
Tiger Prawn & Fish Stew
Fish Stock Ingredients:
20g Butter
1 Small Fennel Bulb
1kg White Fish Heads and Bones
250ml White Wine
2 Anchovies
Bouquet Garni: 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf tied with string
Ingredients:
1 tbsp Olive Oil
1 Leek
1 Fennel Bulb
1/2 tsp Sweet Smoked Paprika
1 tbsp Tomato Purée
2 tsp Sherry Vinegar
200g Fresh Cherry Tomatoes
500 ml Fish Stock
220g Tiger Prawns
300g Cod Loin
10g Flay Leaf Parsley
1 tbsp Honey
Directions for Fish Stock :
Finely dice the fennel
Melt the butter in a large saucepan, add the fennel and cook for 3 mins.
Tip in the fish heads, bones and anchovies and cook, stirring occasionally for a further 4 mins.
Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed.
Pass through a sieve.
Reserve 500ml for the fish stew and store the rest for another day.
*The remaining stock Will keep in the fridge for a week and for three months in the freezer.
Directions for Stew:
Finely chop the leek, fennel and halve the cherry tomatoes.
Heat the oil in a large pan over a medium to high heat. Reduce the heat to a medium temperature, add the leek and fennel, cover with lid and sweat for 5 minutes. Remove the lid and fry for a further 5 minutes.
Add the paprika and tomato purée, stir and fry for an addition 2 minutes.
Stir in the vinegar, fresh tomatoes and fry for 1 minute.
Add the fish stock and simmer for 5 minutes.
Remove the prawns from their shells.
Add the cod and prawns, cover and simmer for 5minutes.
Roughly chop the parsley
Add the honey and season to taste.
Serve with a sprinkling of the parsley
Enjoy!
