Accompaniments
Mayonnaise / Caesar Salad Dressing
Mayonnaise 1 egg yolk15g Dijon mustard15ml lemon juicePinch salt250-300ml vegetable oilIn a mortar combine the salt, egg yolk, Dijon and mix well, add the lemon juice and then slowly pour in the oil mixing continuously until thick. Adjust seasoning with salt and lemon and store in a container in the refrigerator for up to a week.Caesar dressingIn a mortar add 2-3 good quality anchovies in oil and 2 garlic cloves, pound to a paste. Add mayonnaise and season with grated Parmesan cheese, Worcestershire sauce and adjust seasoning with salt and lemon juice.
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Braised White Beans with Spinach
Ingredients300g dried great northern or cannellini beans2 bay leaves2 cloves of garlic1 red onion, sliced1 stalk celery, diced1 chilli, sliceda healthy pinch of saffronsalt to tasteolive oil150g baby spinach MethodSoak the white beans in a saucepan and cover with water atleast 2 inches above the beans, and set aside for several hours or overnight. Drain and rinse the beans and cover with fresh water and add the garlic and bay leaves and saffron and simmer until tender, topping up with more water if needed. Season with salt to taste. In a fry pan add a little oil and sauté the red onion, chilli and celery until tender. Add the spinach until wilted then add this to the white beans. Serve warm.
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Savoury Beetroot Cheese Cakes
Makes 10 individualIngredients For the crumb mixture 150g savoury seed biscuits crushed 20g grated parmesan cheese 1 tsp poppy seeds 1 tablespoon fresh thyme leaves ½ tsp crushed black pepper 60g butter melted 350g cream cheese 120g creamy feta (reserve 20g to garnish) 1 garlic clove crushed 1 lemon zest & juice 150g pureed beetroot Mixed roasted seeds to garnish (black sesame, sunflower, pumpkin) Baby water cress or rocket to garnish Method Combine the crumb ingredients together and press into lined food rings or lined muffin pan. Beat the cream cheese, feta, lemon juice, garlic until smooth. Fold in the pureed beetroot and season to taste. Spoon into the lined moulds and allow to set for several hours or overnight. Unmould and place on a serving platter and garnish with feta, seeds and green leaves.
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Fresh Nachos
Serves 4-8200g corn chips40-50g tasty cheddar, grated30g Feta40g olives, sliced ½ punnet cherry tomatoes, sliced in half 100g cooked chickpeas100g cooked black beans1 green chilli, sliced ½ red onion (pickled in vinegar and seasoned with salt and pepper)1 small cucumber, grated (salted and squeeze out excess moisture)200g yoghurt, drained1 garlic clove, crushedsalt and pepper1 lime juice and zest½ tsp sumac (optional) 1 spring onion, sliced¼ bunch coriander, choppedOn a large platter (oven proof) arrange a pile of corn chips and sprinkle with cheddar cheese and place in a warm oven (140C) and turn off the heat. Combine the yoghurt, grated cucumber, garlic, lime juice and lime zest and season with salt. Set aside. Remove the corn chips from the oven and sprinkle over the beans, chickpeas, green chilli, tomatoes, spring onion, feta and olives. Spoon over the garlic yoghurt and sprinkle with sumac if using, coriander and garnish with pickled with red onion. Serve with a margarita or cold beer and make sure you have napkins!
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Cheese Fondue
Serves 61 crusty baguette, cut into chunks1 clove garlic, peeled400g Gruyère cheese, grated200g maasdam cheese, grated300ml dry white wine1 tbsp cornflour4 tbsp dry schnapps (kirsch)white pepper, for seasoningMix the cornflour and schnapps together to form a paste & set aside. Rub the inside surface of the fondue pot with garlic. Add the wine and then the cheese and simmer until the ingredients are a smooth. Add the cornflour, stir and simmer a few minutes.Place the pot onto the fondue stand and light the burner to keep warm and serve immediately. Serve with the bread chunks, cracked pepper and a green salad. Serve with white wine, schnapps or peppermint tea to aid digestion.
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Mixed Olives
500g Mixed olives1 x200g piece fresh chevre (goat’s cheese)Fresh thymePlace olives into a small baking dish. Place the fresh cheese on top. Drizzle with olive oil and season with thyme and pepper. Bake in the oven for about 10 minutes until warmed. Serve with crunchy bread.
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Raspberry Scones
Makes about 18420 plain flour30g baking powderPinch of salt60g caster sugar70g cold & unsalted butter, diced300 ml milkfrozen raspberries for decoratingPreheat the oven to 200°C Sift the flour and baking powder into a bowl and add salt and sugar. Add the butter and mix together with either a paddle attachment on your mixture or rub in with your fingertips until it resembles bread crumbs. Slowly add enough milk until the mixture just comes together into a ball. Do not over work the dough.Turn the dough out onto a floured work surface, and gently pat the dough together into a round shape, about 3cm high. Use a scone cutter to cut rounds from the dough. Gently work the remaining dough together to cut as many rounds as possible. Place the scones close together on a lined baking tray and brush with milk. Press a few frozen raspberries into each scone. Bake in a hot oven for about 15 minutes or until they are golden and well-risen. Dust the scones with some icing sugar before serving. Serve warm or cold with rhubarb jam (recipe online) and clotted cream.
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Simple Quinoa
Ingredients 250g of Quinoa 1 cinnamon stick Zest of 1 orange Zest of 1 lemon MethodPlace the Quinoa in a pan and add 500mls of water, cinnamon stick and zest, allow to cook for 10-15 minutes. Turn off the heat and allow to steam for a few minutes. Fluff with a fork and serve with your favourite tagine dish. Healthy Factsuinoa is high in protein and essential amino acids. A good source of dietary fibre and iron. It is a very healthy and versatile grain. Use as a rice substitute for your next curry, or add it to salads!
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Dal Tadka (Yellow Lentil)
Ingredients 200g Yellow lentils (toor dal) 1 tsp cumin seeds 1 onion diced 1 large Tomato diced Chopped coriander 1 tsp Red chilli powder 1 tsp Coriander powder ½ tsp Turmeric powder Salt to taste 2 garlic cloves chopped 1 inch piece ginger chopped 30g Oil Lemon juice to taste MethodSoak the lentils in water for about 2 hours. Strain. Boil the lentils until tender and set aside. Heat a pan with oil, add cumin seeds and allow to pop. Add chopped onions and fry until soft then add the ginger and garlic and cook for another minute. Add chopped tomatoes and stir. Add the red chilli powder, coriander powder, turmeric powder and salt. Cook until the oil separates. Add the boiled lentils and allow to simmer for 5 to 6 minutes. Add chopped coriander and lemon juice, season to taste and serve hot with rice and pappadams.
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Crepes
(makes about 24) 250g plain flour 500ml milk 3 eggs 100g butter melted Sift the flour and stir in the milk, eggs, and melted butter. Cover and chill for at least an hour. Heat the crepe maker and using a ladle spoon into the centre of the crepe maker. Using the wooden crepe tool spread out to as thin and smooth as possible. Cook for a few minutes and turn cooking until set but with little to no colour. Pear and gorgonzola When the crepe is turned crumble small chunks or gorgonzola, fold and place on a serving plate. Sprinkle over walnuts and sliced pear and drizzle with honey or maple syrup. Lemon cream and berry Whip 250g softened cream cheese with 150g cream. Fold in 400g lemon curd. Spoon into the centre of crepe and add some sliced strawberries and blueberries. Roll and arrange on a serving plate. Garnish with a dollop of lemon cream, extra berries and dust with icing sugar . Chickpea crepes (GF /V/Vegan) makes about 8 30ml olive oil 150g chickpea flour ½ tsp salt 1 tsp onion powder 1 clove garlic grated 1 tsp ground turmeric Pinch chilli powder 2 spring onions finely chopped ¼ bunch coriander chopped 300ml water room temp. Method Combine all ingredients in a bowl and season to taste. Cover and set aside to thicken for at least ½ hour. Heat the crepe maker and using a ladle spoon into the centre of the crepe maker. Using the wooden crepe tool spread out to as thin and smooth as possible. Cook for a few minutes and turn cooking until set but with no colour. Fill with potato mix and serve. For the filling 2 potatoes 50g peas 1 tsp turmeric Salt 2 tablespoon veg oil 2 cloves garlic crushed ½ inch piece ginger crushed 1 small red onion sliced 1 tblspn mustard seeds 2 spring onions finely sliced ¼ bunch coriander chopped 2 stems curry leaves 1 green chilli sliced Wash and dice the potatoes and place in a saucepan. Cover with water and season well with salt and turmeric. Bring to the simmer until tender and strain. Heat the oil in a pan and when hot add the mustard seeds and curry seeds. Allow them to ‘pop’ and then add the garlic, ginger, green chilli and onion. Fry until soft. Add the potatoes, peas and herbs and season to taste. Spoon into the centre of the chickpea crepe and serve with raita, coconut relish and tomato kasundi.
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Salt and Vinegar Potatoes
potatoes white vinegar water salt & pepper rosemary garlic olive oil Cover potatoes in 2/3 vinegar 1/3 water and season well with salt. Boil until tender then drain. Place in a bowl and crush slightly, drizzle with olive oil and add a few cloves of garlic, some rosemary and season with salt and pepper. Place on a lined roasting tray and roast in a hot oven until golden and crispy.
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Lemon Rice
Ingredients 2 cups basmati rice washed 2 cups water 1 cinnamon stick crushed 1 tsp dried chilli flakes 1 tsp black peppercorns crushed 12 curry leaves 1 tbsp brown mustard seeds 2 tbsp oil Salt Juice 2-4 lemons 1 tsp ground turmeric 3 tablespoons red lentils soaked in water for 1/2hr, drain MethodPut the rice in the water and boil (absorption method) until cooked, about 12-15 minutes. Turn off the heat and allow to steam for about 5 minutes. Spread onto a large plate or tray and allow to cool. Heat the oil in a pan and add the mustard seeds until they pop, add curry leaves, pepper, chilli, cinnamon and lentils. Cook for a few minutes. Add the turmeric, salt and lemon juice. Add the rice and mix well. Season to taste with more lemon juice and salt. Serve with your favourite curry, cucumber raita and pappadams.
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