Mains
Thai Style Yellow Curry Chicken Balls
Ingredients (serves 6-8)Chicken Balls 1kg chicken thighs, bone out skin off, minced 3 shallots finely chopped or blended 2 cloves garlic, crushed 2 stalks of lemon grass white part only, finely chopped 1 inch piece ginger, grated 2 tbsp soy sauce 2 tbsp good quality fish sauce 1 red chilli, finely chopped or a pinch of chilli flakes 4 tbsp fresh coriander, chopped Zest of 1 kaffir lime 2 spring onions, finely sliced 1 tsp white peppercorns crushed Salt to taste 1 egg (optional) The Sauce 2 stalks of lemon grass, bruised 1 inch piece fresh turmeric, scraped and sliced 1.5 inch piece fresh ginger , peeled and sliced 3 shallots, peeled and sliced 3 garlic cloves 1 long red chilli, sliced 12 coriander roots, washed and scraped 1 inch piece fresh galangal, sliced 3-400ml coconut cream 2 cups chicken stock Salt and pepper to taste Lime juice to taste 12 kaffir lime leaves, torn 1 punnet cherry tomatoes 1 punnet baby corn, sliced into chunks 1 spring onion, finely sliced on the diagonal Method Chicken Balls Mix all ingredients together and roll into balls. Heat a large frypan with a little peanut oil, and fry the balls until golden. Set aside. The Sauce In a mortar and pestle pound the turmeric, ginger, garlic, shallots, chilli, galangal and coriander roots with a pinch of salt to a paste. Heat a little oil in a large frypan add the pounded ingredients and lemongrass, and cook for a few minutes, add the coconut milk and chicken stock, kaffir lime leaves and bring to a simmer. Add the baby corn and the chicken balls. Add the lime juice and salt and pepper to taste, then add the cherry tomatoes. Serve with steamed rice or fresh rice noodles. Garnish with fresh lime and coriander leaves and sliced spring onion. Serve with cucumber pickle.
Learn more
Spaghetti & Meatballs
Ingredients(serves 8-10) 750g veal mince 750g pork mince 2 x 1cm slices sour dough bread, crusts removed, soaked in milk to soften 10g fennel seeds crushed in a mortar & pestle 3 cloves garlic, crushed 1/3 bunch flat leaf parsley chopped 3 tbsp fresh thyme, chopped 5g chilli flakes 2 tsp dried oregano Salt & pepper 2 eggs MethodCombine all ingredients together and mix well. Roll into balls and cook in a frypan with a little oil until browned. Set aside. In a large saucepan, heat a little oil, and add 1 onion finely diced, 3 cloves of crushed garlic, 1 red chilli and 4 stalks of basil and sauté until the onion is soft. Add 3-4 cans of diced tomatoes and season with salt (or use fresh tomatoes diced if in season). Add the meatballs and simmer until the sauce reduces a little. Season to taste. Serve on cooked spaghetti, with fresh basil and grated parmesan, and a drizzle of good olive oil.
Learn more
Chicken Meatballs with Orzo
Ingredients 1x 500g pkt orzo (risoni) 60g nut brown butter 2L chicken stock, preferably homemade 150g grated, good quality parmesan 1 bunch chopped parsley Pinch chilli powder (optional) 1kg chicken mince 1/3 bunch fresh thyme, chopped 2 handfuls of baby spinach 1 piece sour dough bread, crusts removed, soaked in milk to soften 150-200g peas 2 eggs MethodCombine the chicken mince, 70g grated parmesan, 1/3 of the chopped parsley, eggs, bread, thyme, salt and pepper. Roll into balls. Heat the chicken stock and cook the chicken balls in the boiling stock. Remove and set aside. Add the risoni to the stock and cook until tender. You may need to add more stock or water. Add the peas, chicken balls and baby spinach. Add the remaining parmesan and parsley, and season with salt and pepper, add some fresh lemon zest and/or a squeeze of lemon. Add the nut brown butter, stir through and serve hot, and garnish with a sprinkle of grated parmesan and more chopped parsley.
Learn more
Shakshuka or Chakalaka
Ingredients(serves 4-6) ½ tsp cumin seeds 60ml olive oil 1 large onions, peeled and sliced 2 garlic cloves, crushed 1 red capsicum cut into 2cm strips 1 yellow capsicum, cut into 2cm strips 1 green capsicum, cut into 2cm strips 2 tsp soft brown sugar 2 fresh bay leaves 1 can red kidney beans, drained and rinsed 4 thyme sprigs, picked and chopped ¼ bunch flat-leaf parsley, chopped ½ bunch fresh coriander, chopped 2 large ripe tomatoes, roughly chopped 1 red chilli chopped ½ tsp cayenne pepper 1 tsp smoked paprika Salt and pepper Up to 150ml water 4 free-range eggs MethodDry-roast the cumin in a pan on high heat for two minutes and set aside. Add the olive oil and sauté the onions for a few minutes then add the capsicums, sugar, bay leaves, thyme, parsley, cumin and half of the coriander, and cook on high heat to get a nice colour. Add the tomatoes, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding a little water from time to time to keep it the consistency of a pasta sauce. Taste and adjust the seasoning. Place into 4 small serving dishes, (or one large) and make little indentations in the mixture and break an egg onto the top of each dish. Sprinkle with salt, cover and cook very gently for 10-12 minutes, until the egg just sets. Sprinkle with coriander and serve with labneh and harissa. Labneh is simply drained natural yogurt, seasoned with salt and a little crushed garlic and harissa is a chilli paste.
Learn more
African Chicken and Peanut Stew
Ingredients(serves 6-8) 1kg chicken breast, cut in large cubes 1 small red capsicum seeded & finely diced ½ green capsicum, seeded & finely diced 1 large sweet potato, cut into cubes 2 handfuls spinach, roughly chopped 1 tsp cayenne pepper (or to taste) 2 tbsp vegetable oil 1 tsp salt 1 tsp ground black pepper 4 cloves, garlic crushed 1 onion, finely diced 1 garlic clove, minced 1 chilli chopped 1 litre chicken stock ½ cup peanut butter 1 tbsp tomato paste 1 tsp fresh thyme 2 tomatoes, seeded & chopped Parsley or coriander, chopped for garnish 1 cup roasted peanuts, chopped to garnish 1 inch piece ginger, peeled & grated 60ml coconut milk (optional) 200g small okra (optional) MethodMix together the garlic, cayenne, salt & pepper & a little oil to marinate the chicken. Heat a little oil in a large saucepan, & add chicken in batches & brown on all sides. Transfer browned pieces to a platter or bowl. In the same pan add more oil if needed & add the onion, garlic, ginger, capsicum, thyme & chilli to the pan. Cook for about 5 minutes, until the vegetables are soft. Add chicken stock, tomatoes, tomato paste & chicken & simmer for about 10 minutes. Add the sweet potato and reduce heat to low & simmer for 10 minutes, add the okra, peanut butter and coconut milk if using. Simmer until the chicken is tender, add the spinach & season to taste. Serve in a casserole dish & garnish with parsley or coriander & chopped peanuts. Serve with spinach salad & rice.
Learn more
Seared Snapper
Ingredients For the Marinade 1 fillet fresh snapper, skin and bones removed Pinch saffron threads salt and pepper 20 ml olive oil 1 lemon zested For Cooking 1 small onion finely diced 2 cloves garlic, crushed Pinch saffron 1 lemon zest Salt and pepper Good pinch cinnamon powder ½ tsp roasted coriander , ground 20-40ml sherry or red wine vinegar to taste Olive oil MethodTo MarinadeCombine marinade ingredients together and marinate the snapper fillet for at least 1 hour.To CookHeat a little oil in a pan and add the garlic and onion and cook until soft. Add the remaining ingredients and season to taste. Set aside. Sear the fish on both sides very quickly. Coat with the onion mix and set aside in the refrigerator until cold. Slice into thin slices and arrange on a serving plate. Garnish with a little of the onion mix, mixed with lemon zest, finely sliced olives, ¼ sliced red onion, ½ tomato finely sliced and chopped parsley. Serve with a drizzle of olive oil and a squeeze of lemon or lime.
Learn more
Grilled Chicken Wings
Ingredients 10 chicken wings 2 tsp salt 1 tbsp ground cumin 1 tbsp paprika 1 tsp freshly ground black pepper 2 cloves garlic, minced 2 tbsp white vinegar or lime juice 2 tbsp olive oil 1 tsp dried oregano MethodCombine all ingredients together and allow to marinate for a few hours. Grill on a hot bbq as they are or skewer them flat and grill. Serve with red or green mojo sauce.
Learn more
Broad Beans with Jamon and Mint
Ingredients 500g fresh or frozen broad beans outer skin removed 2 cloves garlic chopped 100g jamon, chopped into small dice, fat and meat separate 1 bunch of asparagus chopped into inch lengths, blanched 1 onion finely chopped Olive oil 2 tbsp chopped mint 1 soft boiled egg Paprika to garnish Salt and pepper to taste MethodHeat a little oil in a pan and add the jamon fat, sauté for 1 minute and then add the onion and garlic, sauté until soft. Add the jamon then the broad beans, sauté for a minute or two. Add the asparagus, chopped mint and season to taste. Serve in a small dish topped with a soft boiled egg, dusting of paprika, salt and pepper and a squeeze of lemon if desired.
Learn more
Paella with Chorizo Balls
Ingredients (makes enough for 1 large paella or 6-8 small)For the Chorizo Balls 500g pork mince 2 chorizo sausages, skin removed & roughly minced in blender or roughly chopped 1 small onion, finely chopped 1 slice sour dough crust removed, soaked in a little milk to soften 2 cloves garlic, crushed 2 tsp smoked paprika ½ bunch parsley, chopped 1 egg 1 tomato, diced Salt & pepper to taste 1 tsp chilli flakes For the Paella 60g peas 100g small green beans 250g paella rice 2 red capsicums, roasted, peeled & sliced 1 tbsp smoked sweet paprika 2 ripe tomatoes, peeled & chopped .05g saffron threads steeped in 50ml warm water 60ml dry white wine 2 cloves garlic, chopped 1 onion, finely chopped 1-1.5litres chicken stock To Garnish 2 lemons, sliced in wedges ¼ bunch parsley, chopped For the Prawn Salad 6 cooked prawns peeled, deveined & cut in half ½ lemon, finely sliced ½ red onion, finely sliced 4 sprigs parsley chopped Salt & pepper to taste MethodFor the Chorizo BallsMix all ingredients together & season to taste with salt & pepper. Roll into small balls & then fry in a frypan heated with a little oil until golden brown on all sides.For the PaellaPlace a large frypan or paella pan on a low flame, add a little oil & add onion and garlic and sauté until soft. Add the rice and stir. Add the wine & allow to evaporate, then add the chopped tomatoes, saffron, paprika & season with salt & pepper. Begin adding the stock, allowing to simmer until the stock is absorbed, & continue adding stock until the rice is ¾ cooked. Spoon into individual paella pans & top with chorizo balls. Add the green beans, peas & strips of roasted capsicum, & add a little more hot stock. Bring to simmer, cover & turn off the heat, or place in oven, allowing to rest for a few minutes to absorb all the liquid. Garnish with prawn salad & serve with a wedge of lemon & chopped parsley if desired.For the Prawn SaladCombine together and serve on top of chorizo ball paella.
Learn more
Peri Peri Chicken
Ingredients 2 spatchcocks (or 1 chicken) 4 cloves garlic, crushed 4cm piece ginger, grated 4 tbsp olive oil 2 lemons, juiced 1 chilli chopped or chilli flakes 3 tbsp chopped parsley Pepper Salt 1 tsp cumin seeds, lightly crushed 1 tbsp paprika 2 tbsp thyme 1 tsp oregano 20ml red wine vinegar 4 bay leaves Lime/lemons to serve MethodCut the spatchcocks in half along the back bone and wash well. Combine the remaining ingredients together in a bowl and season to taste. Marinate the spatchcocks for a few hours then either place on the bbq or in the oven and cook for about 15-20minutes until nicely browned and cooked through. Serve with lemon/lime wedges.
Learn more
Tuna and Zucchini Pasta
Ingredients (serves 6-8) 2 tuna steaks 1x375g packet good quality penne 2 thick slices fresh sourdough bread 1 handful green beans, blanched & cut in half 2 tbsp fresh thyme, chopped 3 tbsp parsley, chopped 40g pine nuts, roasted A few leaves fresh mint, washed & picked A few leaves parsley, washed & picked 3 zucchinis, sliced 40g capers, rinsed 2 garlic cloves, crushed 3 red onions, sliced thickly Splash red wine vinegar Pinch saffron 10 sprigs fresh thyme 1 lemon zest & juice Olive oil For the Basil Dressing ½ bunch basil 1 clove garlic Olive oil Salt to taste Method Place the bread in a food processor along with the garlic & pulse to chunky breadcrumbs. Add the parsley & thyme. Lightly fry in a pan with olive oil until golden & crisp. Set aside. Marinate the tuna in 1 lemon zest & juice, a drizzle of olive oil, salt & pepper for about ½ hour. In a pan add a little olive oil, the sliced zucchini & saffron & toss for a few minutes until lightly golden. Season with salt & pepper. Cut the red onions into thick slices, place on a tray and drizzle with olive oil, salt and pepper a good splash of red wine vinegar & fresh thyme. Place in the oven and roast until tender. Cook the pasta in salted water & drain just before use. Heat pan & sear the tuna on both sides for about 2 minutes. Set aside to rest before cutting into large chunks. In a large bowl combine the pasta, beans, fresh herbs, capers, zucchini, the basil dressing to taste & the red onion. Sprinkle through some bread crumbs, pine nuts & tuna & toss. Place into a serving bowl & garnish with remaining breadcrumbs. For the Basil Dressing In a food processor blend the garlic and the basil. Add the oil and season to taste. Set aside.
Learn more
Roasted Quail Stuffed with Pearl Barley
Ingredients (serves 2-4) 6 quails 6 slices prosciutto Feta to garnish 200-250g pearl barley, cooked 100g walnuts, roasted & chopped Handful grapes, red & green cut in half if large 4 artichokes, cut into chunks 20g dried porcini, soaked in hot water & chopped, liquid reserved ½ bunch parsley, chopped 1 bunch dill, chopped 2 lemons, juiced 1 lemon zest 1 celery stick, chopped ½ onion, chopped 1 garlic clove, crushed 1 chilli, sliced Fresh thyme White wine Method Heat a little oil in a pan & fry the onion, celery, garlic & chilli until soft. Add the pearl barley, fresh herbs, lemon juice & zest, artichokes & walnuts. Season to taste. Wash the quails & remove any bits that may be left inside the cavity. Pat dry. Tuck the wing tip underneath and then carefully add some of the stuffing inside and then fix with a food pick. Season with a little salt and pepper and wrap in a piece of prosciutto. Repeat with each quail and place in a pan, drizzle with olive oil, a good splash of white wine and a splash of the porcini mushroom liquid. Place in the oven & cook until golden, about 15 minutes. Remove quail from the pan and allow to rest. Place the pan on the stove top & reduce the cooking liquid, add the handfuls of red & green grapes, and allow to soften slightly. Place the remaining pearl barley on a serving platter, add the quail & pour over the cooking juices & grapes. Garnish with a little crumbled feta & a few walnuts.
Learn more