For excellent Braised Spinach – Put spinach in a fry pan with a little olive oil, butter, a grating of nutmeg and a tiny squeeze of lemon juice with a lid on to let it steam. This will taste great, and it goes with just about anything – pasta, fish or meat. If there is any excess moisture when the spinach is cooked, just tilt the pan so it runs to the other side and pour it away. Let the spinach sit for a minute and then serve.
1 bunch coriander, roots trimmed (a few leaves reserved for garnish)
Zest and juice of 1 lemon
2 garlic cloves
⅓ cup (80ml) olive oil
1 onion, chopped
2 tsp grated ginger
1 tbs Thai red curry paste
1kg pumpkin, peeled, cut into small cubes
2 cups (500ml) vegetable stock
400ml canned light coconut milk
Thinly sliced red onion and thinly sliced red chilli, to garnish
To make the coriander pesto:
Process coriander, lemon zest, lemon juice and garlic in a food processor. Slowly add 3 tablespoons of the oil to give a sauce consistency, adding a little warm water if necessary, then season.
To make pumpkin soup:
Heat the remaining tablespoon oil in a large pan over medium heat. Add onion and stir for 1 minute. Add ginger and paste and stir for 1 minute. Add pumpkin and stock, bring to boil, then simmer over low heat for 15 minutes until pumpkin is cooked. Cool slightly, then blend until smooth. Return to the pan, add the coconut milk and season, then warm through.
To serve, place soup in bowls and swirl in a spoonful of pesto. Garnish with the onion, chilli and reserved coriander leaves.
¾ cup each minced fresh coriander and fresh flat-leaf parsley
½ cup fresh mint leaves
¼ cup fresh lemon juice
¼ cup Extra Virgin Olive Oil
Cayenne pepper to taste
Wash the bulgur in several changes of cold water, pouring it back and forth between a large bowl and a very fine sieve, until the water is clear. Drain the bulgur in the fine sieve. Return bulgur to the bowl, cover it with one inch of cold water, and let it soak for one hour.
While the bulgur is soaking, toast the coriander seeds, cumin seeds and fennel seeds in a small frypan over moderate heat until very fragrant, one to two minutes. Let the seeds cool completely and then grind them in with the allspice berries in a spice grinder or pound to a powder in a mortar and pestle.
Stir together the onion, ground spices and salt in a large bowl and let stand while the bulgur is soaking, at least thirty minutes.
Drain the bulgur in the sieve, pressing hard to extract as much water as possible. Add the bulgur to the onion mixture with the cucumber, tomato, herbs, lemon juice, olive oil and cayenne pepper; toss the salad well. Taste and adjust seasonings, adding more salt if necessary. This salad is best if served immediately.
Heat the oil in a lidded saucepan and cook the onion until soft. Add the coriander, cumin and mustard seeds, ground coriander and turmeric and cook for 1 minute, then add the carrot, stirring well.
Add the rice, water and salt and bring to the boil, stirring. Cover tightly and simmer very gently, undisturbed, for 15 mins. Take from the heat for a further 5 mins, covered, then fluff up with two forks. Serve with lemon quarters, fresh coriander and warm naan or roti bread, or with grilled fish or chicken.
½ cup (125ml) light olive or peanut oil, plus extra
Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).
Place the bacon slices onto a cutting board and top each with a chicken tenderloin. Grate a little parmesan onto the chicken, season with pepper and top with several tarragon leaves.
Roll them up into even cigar shapes. These can be grilled or fried. For grilling: place on alfoil and evenly grill both sides. For frying: Preheat a frypan with some olive oil and then fry. Drain on paper towel.
Cut them into bite size pieces and pierce with a toothpick.
Serve a bed of lettuce scattered with tarragon leaves and surround them with a drizzle of extra virgin olive oil.
Bring the chicken/vegetable stock to the boil, keep at a slow simmer.
Put the butter in a large heavy saucepan over low heat. Add onion and garlic and sweat until soft. Add the rice and stir to coat in the butter. Add the white wine and cook for 30 seconds.
Start adding chicken/vegetable stock, a ladle at a time. Slowly add stock as it is absorbed by the rice. Cook for ten minutes then add the fennel and mushrooms. Keep stirring and add remaining stock until the rice is 'al dente' .
Finally, stir in the grated parmesan. Season with salt and pepper to taste and serve.
Place the lamb in a large casserole pan, clay pot or slow cooker. Add the daikon, onion, ginger, garlic, and peppers. Add enough cold water to cover. Bring to a boil.
Then reduce the heat to low and simmer until the daikon is soft and translucent, about 1-1/2 hours. Season to taste with salt. Remove the lamb and the daikon from the liquid, reserving the liquid. Remove the lamb meat from the bone. Cut the lamb into cubes. Cut daikon into cubes. Set aside.
To make the sauce:
In a large saucepan, heat the oil over high heat. Add the chopped onion and sauté until golden brown, about 5 minutes. Add the paprika and stir to mix, about 30 seconds. Add the tomato. Add the reserved lamb and daikon, and enough cooking liquid to cover. Bring to a boil and reduce the broth slightly, about 10 to 15 minutes. Reduce the heat and add the buk choy. Cover and steam until the greens are just wilted, about 2 minutes.
Heat a frypan while trimming the steak of any fat. Add the oil and cook the steak over a high heat for 3 minutes on each side, season and set aside. If using sweet potato do same – slice and fry until slightly soft but add some soy.
To make the dressing:
Peel and crush the garlic, peel and grate the ginger then combine with the sugar, lime juice and fish sauce. Stir to dissolve the sugar.
Peel and slice the persimmons. Slice the steak (or sweet potato) and arrange on the persimmons, on serving plates with thin slices of onion, mint leaves and roughly chopped coriander. Generously drizzle over the dressing and serve.
Saute first 5 ingredients in a fry pan until zucchini is tender.
spoon Caramelized Onion Sauce over top: serve hot.
Add butter and oil to a cold frypan then melt the butter over high heat. Once the butter melts stir in the onions, brown sugar, and salt. Stir 5-10 mins until the onion softens.
Reduce the heat and stir often until the onions turn deep brown – at least 20 mins. Another 10 mins to caramelize the onion but be patient. When caramelized take off the heat and a dash of water. Season with salt and pepper.
Spicy Zucchini salad with carrot and chilli peppers
Spicy Zucchini salad with carrot and chilli peppers
In a frypan heat 2 tablespoons of oil over medium heat. Add zucchini and gook by tossing for 3 minutes. Remove and transfer to a bowl. Then add carrot to frypan and repeat.
Put onion in pan and cook 1 minute then add cumin, paprika, salt, sugar, vinegar, peppers and juice. Cook until sugar dissolved. Pour over zucchini and carrots. Add olive oil and pepper to taste. Toss. Cover with a lid or plastic, put in refrigerator and marinate for 6 hours.
Serve on Mexican rice with feta sprinkled on top.
In a saucepan add rice and chicken broth and bring a boil over high heat. Stir. Cover the pot, lower heat and simmer for 17-20 minutes. Remove from heat and keep the pot covered for 5 more minutes. Keep base of rice stirred so it does not burn as the chicken broth tends to coagulate.
While the rice is cooking, heat the olive oil in a frypan over medium heat and add onions cooking until starting to brown. Stir in the garlic, then followed by tomato paste and cumin. Cook two minutes. Finally, mix in cooked rice, lime juice and cilantro. Season to taste with salt. Serve immediately.