New Recipes
Garfish Involtini
Ingredients (Serves 4) 6 double fillets of garfish 1 cup cooked burghul ¼ bunch dill, chopped ¼ bunch parsley 2 spring onions, finely sliced 1 lemon, zested & flesh chopped 30g currants, soaked & drained ½ chilli, chopped 1 punnet cherry tomatoes, roughly chopped Juice 1 lemon Handful fresh chunky bread crumbs 40g pine nuts Olive oil Salt Pepper Method Combine the burghul, nuts, currants, spring onion, lemon, chilli & herbs. Season with salt, pepper & olive oil. Line the garfish horizontally on a board skin side up, & stuff with burghul. Roll & place in a small baking dish brushed with oil. Toss over tomatoes, bread crumbs, season with salt & pepper & a drizzle of olive oil. Bake in a hot oven 200ºC for about 10-15minutes. Until cooked through. Serve hot with a squeeze of lemon.
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Roasted Eggplant
Ingredients 2 eggplants Burghul mix (see garfish involtini recipe) 1 tsp chilli flakes 1 tsp cumin powder 1 tsp coriander powder Juice 1 lemon Olive oil Salt 20g flaked almonds toasted Yoghurt to drizzle Herbs to garnish Pomegranate seeds to garnish MethodMix together the dry spices, lemon juice and olive oil and season with slat and pepper. Cut the eggplants in half lengthways and then score the flesh. Rub the cut side with spice mix and roast in the oven until tender. Spoon over a little of the burghul mix, drizzle with yoghurt, and garnish with herbs, pomegranate seeds, almond flakes and olive oil.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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