Archive for category: Recipe

Ingredients:

• 1 large sweet potato peeled and grated
•  GOOD Tbsp of grated Parmesan
• 1 tbsp of Za-atar or Oregano
• Salt & pepper
• 2 cloves of garlic squashed
• 1 tsp of ground coriander or wholegrain mushrooms
• 2 eggs whisked
• 2 tablespoons of Rice flour

Topping ideas:

Fried egg with feta Or Bearnaise

Sauteed mixed mushrooms with garlic,spinach & lemon zest topped of with a creamy Bearnaise sauce

Roasted red pepper, fresh Dill & sliced red onion (mixed together with oil & lemon juice)

Bearnaise Ingredients:

• 2 egg yolks at room temp
• 200ml of clarified butter at room temp
• 1 tsp of sherry vinegar
• 1 dessert spoon of lemon juice
• Salt & pepper
• Freshly chopped Tarragon

Method:

preheat oven to 180

1. Firstly start by preparing the sweet potato
2. combine all the rosti ingredients & mix together with your hand
3. shape the mixture in to patties all around the same size & thickness
4. heat a splash of oil with a small knob of butter in the pan and gently fry the patties until golden brown on each side
5. finish in the oven for 6 or so mins Or you can go all the way on the pan ( low heat)
6. to make the Bearnaise….
7. put the egg yolk + vinegar + lemon juice in a food processor and pulse
8. then slowly drizzle in the warmish butter until reached desired consistency
9. finish by seasoning and stirring in the fresh Tarragon

Ingredients:

• 1 can condensed milk boiled for three hours in the can
• 2 Bananas halved in their skin sprinkled with brown sugar or Honey
• 1 handful of pecans & 1 handful of Salted peanuts roasted then crushed
• Vanilla Ice cream

Method:

• A fewwww hours earlier you will have boiled the tin of condensed milk for 3 hours and it will now have a thick jelly like consistency
• scrape it out of the tin and into a small pot
• Lash the bananas on the BBQ low heat (lid down)for about 6 mins
• roast the nuts in a hot oven for 5/7 mins – WATCH THEM
• heat the thickened condensed milk a little so that it becomes a little runny
• take a pasta bowl put your banana in ( leave the skin on if you want) put 2 scoops of Vanilla ice cream on top followed by the “dulche de leche” and the roasted crushed nuts
• LICKYOOOOOOOOLIPZ

Ingredients:

• 3/4 pieces of Cod
• 1 Aubergine sliced in lengths
• 1 White onion sliced
• 4 Garlic cloves sliced
• 1 red pepper sliced
• 1 bunch of Dill roughly chopped
• 1 Dessert spoon of dried Oregano
• Juice of 1 Lemon plus slices
• 1 1/2 glass of red wine
• 2 Tins of tomatoes
• 1 slab of feta
• Salt & Pepper

Method:

1. Firstly take the fish from fridge … lay it on an oven tray skin side down and season with salt and pepper , put a few wedges of lemon around it
2. Prep all veg
3. Heat a glug of oil in a deep sided pan, when it gets hot throw alllllllll veg in , turn down heat season and cook for 6 or so mins until they change texture slightly
4. Throw in the dried oregano,glass of red wine,tins of tomatoes & fresh dill (may need some sugar depending on the taste of your tinned tomatoes) SEASON
5. Squeeze in the Lemon juice and simmer the sauce for 5 mins
6. Crumble the Feta around the Fish
7. Pour hot tomato sauce over Fish
8. BAKE in hot oven for 10 mins

If Mussels are in Season, steam some and throw a few in the MIX

I tend to include a few Meat free dinners in my week. Not for any reason other than,I love Vegetarian food. Mushrooms are Ideal as they bulk up any meal and carry lots of flavour.

This Recipe is a firm favourite in my house and any one who tastes it loves it.

Ingredients:

For the mushrooms

• 8 Portobellos
• 6/8 tbsp of Olive oil
• 2/3 garlic cloves crushed
• 3 tbsp of Tandoori spice
• 1 tsp of toasted then bashed Coriander seeds
• 1  & 1/2 tsp of Nutmeg
• 1/2 tsp of Maldon salt
• 1 tsp of pepper

For the Brown rice

• 2 small red onions diced
• 2 cloves of Garlic sliced
• 1 tbsp of veg oil
• 200g of  brown rice long grain or 3/4 brown and 1/4 red long grain
• 300ml of Veg or Chicken Stock

For the Cucumber yogurt

• 4 tbsp of Greek yogurt
• 1 tbsp Creme fraiche
• 1/2 a cucumber sliced very finely
• small bunch of Coriander chopped
• A few basil leaves torn
•  1 tsp of Lemon juice
• 1/2 tsp of lightly toasted ground cumin (optional)
• Salt and pepper

Method:

Preheat the oven to 160 degrees Celsius

• Firstly wash and pat dry all the Mushrooms
• Lightly toast the Coriander seeds on the pan then grind/ bash them up
• Combine the olive oil,garlic,Tandoori,Coriander seed,nutmeg, Salt & pepper
• Coat all the mushrooms front and back with the spice paste and set them aside
• Prepare the onions and Garlic for the rice
• Heat some oil in the pan and sweat the onions and garlic for about 4 mins
• Add the rice and stir to combine, cook for 2 mins
• Gradually pour in the stock and let it simmer until the rice is cooked
• Heat a Griddle / frying pan and lightly brown the Mushrooms on each side
• Transfer them to the preheated oven and cook for 10 mins
• Prepare the yogurt topping by gently mixing all called for ingredients together
• To serve put a layer of rice in a pasta bowl followed by the sliced Mushrooms, finish with a dollop of cucumber yogurt

Ingredients:

• 1 whole Chicken
• 4 Garlic cloves peeled and sliced
• 3 / 4 large Spanish Onions peeled and quartered
• 4 Waxy Potatoes peeled and cut in large chunks
• 1 tsp of Sweet paprika
• 1 tsp of dried Oregano
• 1 tsp of Turmeric
• Juice of 1 Lemon
• 1 dessert spoon of honey
• Lots of Cracked Black pepper
•  1 tbsp of veg oil for frying
• 50 g of butter @ room temp
• A few leaves of fresh Oregano

Method:

1. Preheat your oven to 180c . This can also be done in a Slow cooker
2. Combine the paprika, turmeric and dried Oregano in a small bowl and sprinkle 1/2 of the mix over the Chicken
3. Heat 1 tablespoon of oil in a large pot ( big enough to fit a full chicken )
4. Pan fry the chicken for 3 mins on each side, make sure you keep an eye on the heat as the spices burn easily
5. Add in the onions then pour in the lemon juice & honey, cook for 5 mins
6. Take out the Chicken (leave it on a plate at the side)
7. Throw in the potatoes along and the rest of the spices, stir and cook for another 5 mins
8. Transfer the chicken to a casserole dish, arrange the potatoes mix around it
9. Scatter the Fresh Oregano leaves on top followed by some cracked black pepper and pour in around 50/80 ml of water
10. Cover it tightly and leave it in the oven for up to 3 hours
11. After 1.5 hours turn temp down to 150c  check to see if you need more water, and scatter a few small lumps of butter over the veg
12. Serve with a big green salad and maybe some herby rice if your looking for a few extra carbs !!