Mussels with Lemongrass, Lime and Coconut
Ingredients:
1 banana shallot
1 lemongrass
2cm root ginger
2 red chillies
3 tbsp olive oil
1.8kg fresh mussels
150ml dry white wine
200ml coconut milk
10g coriander
zest and juice of 1 lime
Directions:
Finely dice the shallot. Smash the lemongrass stick and finely chop it. Peel and grate the ginger. Halve the chillies, deseed and finely dice.
In a large saucepan, heat the olive oil on a medium heat. Add the shallots, lemongrass, ginger and chilli, stir and cover with a lid. Cook for 1–2 minutes until soft.
Pour in the white wine, increase the heat to high and boil off the alcohol for 1-2minute.
Roughly chop the coriander and set a side.
Add the coconut milk, lime zest, lime juice and stir well.
Return to the boil and once the pan is nice and hot add the mussels (discard any mussels that are open prior to cooking). Cover immediately with the lid again. Boil for 1-2miuntes.
By now all the shellfish should have opened (discard any mussels that haven’t opened). Stir in the coriander and you are ready to serve with a bowl of fluffy Jasmine rice.
Enjoy!
Yam pra-muek (Thai Squid Salad)
Ingredients for the dressing:
3 red chillies
1 garlic clove
2 tbsp palm sugar
2 tbsp Thai fish sauce
2 tbsp lime juice
Ingredients for the salad:
400g Squid
1 garlic clove
20 Chinese clive leaf
5 spring onions
1 banana shallot
20 cherry tomatoes
½ cucumber
15g mint leaves
15g Thai basil leaves
thumb-sized piece of ginger
2 tbsp rapeseed oil
1 tbsp sesame oil
Directions:
For the dressing: finely chop and deseed the red chillies and finely chop the garlic clove. Grind the chillies and garlic together with the palm sugar, fish sauce and lime juice in a pestle and mortar. Set aside.
For the salad, clean and prepare the squid, cutting it in half and keeping the tentacles. Remove the skin and score. Set aside.
Finely chop the garlic clove. Slice the Chinese clive leaf into 2.5cm lengths. Finely slice the spring onions. Finely dice the shallot. Quarter the tomatoes. Cut the cucumber in half, deseeds and thickly sliced
Combine the garlic, chives, spring onions, shallots, cherry tomatoes and cucumber in a large bowl along with the fresh mint leaves and Thai basil leaves.
Peel and thinly slice the ginger
Heat a wok or large frying pan with the vegetable and sesame oil. Once hot, fry the ginger and cook until just turning golden-brown. Add the squid and tentacles and cook for 15- 30 seconds on each side.
Immediately remove from the wok and toss the squid in the prepared dressing
Add the hot squid to the salad and mix thoroughly, serve straightaway.
Enjoy!
Figs with basil, goats curd and pomegranate vinaigrette
Ingredients:
1 shallot
1/2 tsp Dijon mustard
2 tsp pomegranate molasses
3 tbsp olive oil
40g rocket
20g basil leaves
8 figs
70g goats curd
salt and pepper taste
Directions:
Finely dice the Shallot.
Place the shallots, mustard and pomegranate molasses in a medium bowl. Whisk vigorously as you slowly pour in the olive oil. Add the salt and pepper to taste and mix well.
Add most of the rocket and basil leaves to the dressing (reserve some to finish the salad) and gently toss. Set aside.
Cut the figs vertically into quarters.
To serve make a bed of the dressed leaves on the plates, add a layer of the fig quarters and teaspoonfuls of the curd. Scatter of the reserved rocket and basil leaves and drizzle with an extra dash of oil.
Enjoy!
Watercress and celeriac soup with goat's cheese
Ingredients
4 leeks
50g butter
1 tbsp olive oil
1 celeriac
1 ½litre vegetable stock
160g watercress
100g soft goat's cheese
Directions:
Wash and thinly slice the leeks. Peel and dice the celeriac.
In a large saucepan soften the leeks in the butter and olive oil.
In a separate pan bring the vegetable stock to the boil.
Add the celeriac and boiling stock and reduce to a simmer. Simmer for 15minutes until the celeriac has softened.
Add the watercress and continue to cook for 2 minutes.
Blend until smooth and season to taste.
Slice the goats cheese 3mm thick.
Serve in bowl and top with a slice of goat’s cheese. Finish with a sprig of watercress.
Enjoy!
Heirloom Tomato Salad with Burrata
Ingredients:
1.2kg heirloom tomatoes (tiger striped, plum, black Russian etc)
1 red onion
2 stalks of fresh basil
1 clove of garlic
1 pinch of sea salt
1 pinch of ground black pepper
1tbsp white wine vinegar
4tbsp extra virgin olive oil
120g Burrata
10 Kalamata olives
Directions:
Slice all the tomatoes into bite sized wedges and mix together in a large bowl.
Slice the red onion 3mm thick. Roughly chop the fresh basil leaves. Peel and finely slice the garlic. Pit and finely chop the olives.
Add the sliced onions, garlic, basil and olives and toss together in the bowl.
Season the tomatoes and onions with a pinch of salt, pepper, white wine vinegar and olive oil. Leave for 5 minutes to marinade and exchange flavours.
Roughly tear the Burrata into snap pieces.
To serve arrange the tomatoes onto plates, finish by scattering over the Burrata.
Enjoy!
Mediterranean Salmon
ingredients:
500g potatoes
2 tbsp olive oil
2 clove of garlic
Fresh thyme sprigs
2 salmon fillets
1 lemon
1 tbsp capers
200g cherry tomatoes
100ml dry white wine or vegetable stock
Directions:
Preheat the oven to 200ºC/fan180ºC/gas 6.
Prep work: Peel potatoes and thinly slice. Thinly slice the garlic. Finely grate the lemon zest. Rinse the capers.
Put the potatoes into a pan of cold salted water, bring to the boil and cook for 4 minutes or until just tender, then drain.
Brush a large ovenproof dish with 1 tablespoon oil. Tip in the potatoes, garlic and thyme, season with salt and pepper and drizzle with the remaining olive oil. Bake for 20 minutes.
Meanwhile, sear the salmon fillets in a non-stick pan for 2 minutes on each side. Add the fish to the potatoes, then sprinkle with the lemon juice and zest. Scatter over the capers and the cherry tomatoes, and pour over the wine or stock. Put back in the oven and bake for 15 minutes until the fish is cooked through and the potatoes are tender.
Serve and enjoy!
Pea Soup
Ingredients:
800ml Water
1 Garlic Clove
2 Large Mint Sprigs
150ml Extra-Virgin Olive Oil
500g Frozen Peas
Sea Salt and Black Pepper
Directions:
Bring the water to the boil in a pan.
Finely chop the garlic and coarsely chop the mint leaves.
Heat about a quarter of the olive oil in a large-sized saucepan over a medium heat add the garlic and sweat it for 1–2 minutes.
Add the peas and chopped mint leaves and season with a few pinches of salt and a few turns of pepper. Pour in the boiling water. Bring to the boil for 2–3 minutes.
Turn off the heat and pour in the rest of the extra-virgin olive oil.
With a stick blender, purée the soup to the finest consistency.
Divide the hot pea soup into bowls and serve.
Enjoy!
Tuna Salad
Ingredients:
220g diced yellowfin tuna
2 tbsp sesame seeds
wok oil
25g fresh ginger
1 tbsp Oyster Sauce
Juice of 1 lime
14g fresh coriander
3 spring onions
½ red chilli
1 tbsp crispy fried onions
Directions:
Toss the tuna with the sesame seeds until evenly coated. Warm the wok oil in a medium frying pan over a high heat. Sear the tuna for 3-4 minutes, turning occasionally, until golden on the outside but only just cooked in the centre. Transfer to a plate.
Shred the spring onions, thinly slice the chilli and trim the coriander.
Peel and finely grate the ginger, then add to a bowl with the oyster sauce, 1 tsp wok oil and the lime juice, and mix well to combine.
Arrange the tuna on the plates, drizzle over the dressing and scatter over the spring onions, chilli and coriander.
Enjoy!
Sri Lankan Vegan Curry
Sri Lankan Curry Powder ingredients:
2 tsp coriander seeds
1 tsp cumin seeds
2 star anise
½ stick of cinnamon
6 cloves
2 cardamom pods
½ tsp black peppercorns
1 tsp fennel seeds
½ tsp fenugreek
pinch of red chilli flakes
1 tbsp basmati rice
Curry ingredients:
olive oil
2 onions
2 cloves of garlic
2 green chilies
1 red chilli
2 tbsp Sri Lankan curry powder (see above)
1 tsp turmeric
400g coconut milk
200ml vegetable stock
200g carrots
1 small cauliflower
100g fine beans
10 curry leaves
1 tsp black mustard seeds
* 1 Naan bread
Directions to make the Sri Lankan curry powder:
Dry-fry the spices and chilli in a non-stick frying pan until fragrant and darkened a little. Tip out of the pan and cool.
Add the rice to the pan and dry-fry until pale golden. Cool.
Tip everything into a spice grinder and whizz to a powder.
Directions to make the vegan curry:
Finely dice the onions, finely slice the chillies and garlic.
Heat 3 tbsp oil in a large pan. Add the onions and cook until soft and golden, about 10 minutes.
Add the garlic and chilli and cook for 3 minutes,
Stir in 2 tbsp of the Sri Lankan curry powder and turmeric. Keep stirring until you start to smell the spices.
Prep the carrots and slice into thick chucks, roughly slice the fines beans and brake the cauliflower into small florets.
Add the coconut milk and vegetable stock. Bring to a simmer.
Add the carrots and cook for 4-5 minutes.
Add the cauliflower and cook for 3-4 minutes.
Add the beans and cook until just tender.
Meanwhiles heat 2 tbsp of oil in a pan and fry the curry leaves and mustard seeds until they frazzle and begin to pop.
Serve with a side of naan bread and pour over the curry leaf and mustard seed oil.
Enjoy!
Sardinian lamb with fennel
Ingredients:
1kg neck lamb fillet
1 tbsp plain flour
1 tbsp fennel seeds
Pinch of saffron
4 tbsp olive oil
1 large onion
4 cloves of garlic
½tsp dried red chilli flakes
2 pieces pared orange zest
300ml dry white wine
300ml lamb stock
2 large tomatoes
bouquet garni (2 bay leaves, sprig parsley, sprig rosemary)
2 fennel bulbs
squeeze lemon juice
salt and freshly ground black pepper to taste.
small bunch of fresh parsley
small bunch of fresh basil
*SERVE WITH A SIDE OF COUSCOUS
Directions:
Cut the lamb fillets into 6cm chunks.
Using a mortar and pestle ground the fennel seeds and saffron.
Put the lamb in a large bowl. Season with salt and pepper, then sprinkle over the flour, fennel and saffron. Turn over to coat.
Heat a tablespoon of the oil in a large casserole dish. Add the lamb and fry on all sides, making sure you get a good, deep brown crust. Do this in two batches if necessary, do not crowd the pan as this will stop them from browning properly.
Meanwhile finely chop the onion and garlic cloves. Prep the tomatoes by removing the skin and roughly chopping.
Remove the lamb from the casserole and set aside. Add a little more oil if necessary and fry the onion on a lower heat until soft and translucent. Add the garlic and cook for a further minute or two, then add the chilli flakes and orange zest.
Turn up the heat and pour in the wine. Stir, scraping up any brown bits from the base of the pan. Return the lamb to the casserole, then pour in enough stock to just cover the lamb. Add the tomatoes and the bouquet garni.
Bring to the boil, then turn down the heat to a low simmer. Cover and cook for an hour.
Meanwhile, prepare the fennel bulbs. Trim the tops, cutting off any fronds and reserving for later. Trim the bare minimum from the bases, then cut each bulb in half lengthways. Cut each half into three wedges, also lengthways. You should find these hold together, although the outer layers may come away from the root. Heat the remaining olive oil in a large frying pan, then fry the fennel until caramelised round the edges. Set aside.
When the lamb has cooked for an hour, add the fennel. Continue to cook, uncovered, for 20 minutes, until the fennel is very tender and the liquid has reduced down a little further. Taste for seasoning, and add the lemon juice.
Finely chop the parsley and shred the basil.
To serve, remove the orange zest and bouquet garni. Stir through the parsley and basil and leave to stand off the heat for 2 minutes. Finely chop any reserved fennel fronds and sprinkle over the casserole.
Serve in large, shallow bowls with a side of couscous.
Enjoy!
Teriyaki Salmon with Steamed Broccoli
Ingredients:
2 Salmon Fillets
1 tbsp Sweet Chilli Sauce
1 tbsp Honey
1 tsp Sesame Oil
1 tbsp Mirin
2 tbsp Soy Sauce
2 tsp Fresh Root Ginger
2 tsp Toasted Sesame Seeds
120g Broccoli
Directions:
Heat oven to 200/180* fan.
Place the salmon fillets into a shallow baking dish.
Finely grate the ginger.
Mix together: sweet chilli sauce, honey, sesame oil, miring, soy sauce and ginger in a small bowl and pour over the salmon so the fillets are completely covered.
Place in the oven and bake for 10 mins.
Meanwhile trim and slice the broccoli stems
Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil.
Add the broccoli to the steamer and cover; reduce heat to medium and allow to cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat.
Serve in shallow bowls adding broccoli then salmon and spoon over the juices. Top with a scattering of toasted sesame seeds.
Enjoy!
Caraway Lentil Soup with Minted Yogurt and Homemade Flatbreads
Flatbread ingredients:
250g Plain Flour
1 tsp Salt
1 tbsp Rapeseed Oil
Directions:
Sift the flour into a large bowl and add the salt. Add the oil to 150ml warm water, then pour this liquid into the flour in a thin stream, stirring well with a wooden spoon or your hands to form a slightly sticky dough. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until it feels smooth and plump, sprinkling on a little more flour only if the dough feels very sticky. Cover the ball of dough with the upturned mixing bowl and let it rest for at least 15 minutes.
When you’re ready to cook and eat the flatbreads, roll the dough into a sausage shape and divide it into 8 pieces. Roll each piece into a ball. Flour the work surface and rolling pin, then roll out each ball of dough into a round 2–3mm thick, using plenty of flour as the dough is liable to stick.
Place a non-stick frying pan over a high heat and when it’s good and hot, turn the heat down a bit. Have ready a plate lined with a clean tea towel so you can put your cooked flatbreads on it to keep them warm and soft.
Shake off any excess flour and carefully lay a flatbread in the hot pan. Let it sit for a minute or two, until the dough looks ‘set’ on top and is starting to lift away from the pan. Look at the underside and, if you can see dark brown patches forming, flip it over with a spatula or tongs. Cook the second side for 30–45 seconds. Wrap the cooked flatbread in the tea towel while you cook the others. If the flatbreads are colouring too quickly, lower the heat a bit.
Serve the flatbreads while still soft and warm.
Caraway soup and minted yogurt ingredients:
2 tbsp Rapeseed Oil
2 Yellow Onions
2 Carrots
2 tsp Coriander Seeds
1 tsp Caraway Seeds
2 Cloves of Garlic
350g Red Lentils
Salt and Black Pepper to taste
5 tbsp Greek Yogurt
2 tbsp Fresh Mint Leaves
Caraway soup and minted yogurt directions:
Toast the coriander and caraway seeds in a small frying pan over a medium heat for a minute. Then using a pestle and mortar grind into a fine powder. Set aside.
Peel and finely dice the onions and carrots.
Heat the oil in a large saucepan over medium heat. Add onions and carrots. Sweat for 10 minutes, stirring occasionally.
Add toasted coriander and caraway seeds, along with the garlic. Stir over a medium heat for 1–2 minutes.
Add 1.5 litres of water and the lentils. Bring to a boil, skimming off any scum that comes to the surface. Reduce heat, cover with a lid, and simmer for 15minutes. Stirrings occasionally.
Transfer soup to a food processor in batches and blitz into a purée until smooth. Return soup to the saucepan and keep warm over low heat.
Season with salt and pepper to taste.
Meanwhile finely chop the mint.
Stir together yogurt and mint in a small bowl. Set aside for 10 minutes to marry flavors.
Serve in bowls, topping with a dollop of the mint yogurt and flatbreads on the side.
Enjoy!
Roasted Jerusalem artichoke, hazelnut and goat's cheese salad.
Ingredients:
75g Hazelnuts
600g Jerusalem Artichokes
4 tbsp Rapeseed Oil
2 Sprigs of Thyme
2 Bay Leaves
1 tsp Hazelnut Oil
½ Lemon
Mix Salad Leaves
75g Hard Goat's Cheese
Salt and Black Pepper to taste.
Directions:
Toast the hazelnuts: Spread them out on a baking sheet in a single layer and place in an oven preheated to 180°C for about 5 minutes, until they are lightly coloured and the skins are blistered and cracked.
Wrap them in a clean tea towel for a minute and then rub them vigorously with the towel until the skins fall off. Cool and chop very roughly or leave whole.
Turn the oven up to 190°C and put a large roasting tin into heat up.
Scrub the artichokes well and cut into halves or quarters lengthways, depending on size. You need chunks about 1.5cm thick.
Put the artichokes in a bowl and turn over in 3 tbsp of the rapeseed oil along with the thyme, bay leaves and a little salt. Tip into the hot roasting tin and roast for about 35 minutes, until tender and lightly golden, taking the tray out after 15 minutes to turn the artichokes over.
Allow to cool slightly. Whisk the remaining tbsp of oil with the hazelnut oil, trickle it over the warm artichokes, squeeze over the lemon juice and season with salt and a few grinds of black pepper.
Turn the artichokes over gently with your hands so that everything is well combined.
Add the hazelnuts, and the salad leaves. Toss gently, then divide between serving plates.
Using a vegetable peeler, shave the goat’s cheese into strips and scatter over the salad.
Enjoy!
Ratatouille with Herbed Polenta Toast
Ingredients for herbed polenta toast:
25g Unsalted Butter
1 Shallot
2 tsp Fresh Sage
2 tsp Fresh Rosemary
2 tsp Fresh Thyme
650ml Vegetable Broth
150g Quick Cook Polenta
45g Parmesan Cheese
60ml Milk
3 tbsp Fresh Parsley
1/4 tsp Ground Nutmeg
Directions for herbed polenta toast:
Line a baking tray with greaseproof paper and set aside.
Finely dice the shallot, finely chop the sage, rosemary, thyme and parsley. Grate the Parmesan Cheese
In a large saucepan, over a medium heat melt the butter. Add the shallot, sage, rosemary and thyme. Reduce the heat and sauté for 4 minutes.
Add the broth, 1/4 tsp of salt and bring to the boil. Reduce to a simmer, slowly introduce the polenta whisking continually. Simmer for 1 minute.
Remove from the heat and stir in the parmesan cheese, milk, parsley and nutmeg. Season to taste.
Pour the polenta into the prepared baking tray, spread to the edges and level evenly. Place in the fridge for a minimum of 4 hours.
Preheat the oven 210*
Remove the polenta from the fridge, slice into triangles and roast in the oven for 20minutes.
Ingredients for Ratatouille:
3 Red onions
4 Cloves of Garlic
2 Aubergines
3 Courgettes
3 Red or Yellow Peppers
270g Cherry Vine Tomatoes
15g Fresh Basil
Olive Oil
3 Sprigs of Fresh Thyme
2x 400g Tins of Cherry Tomatoes
Directions of Ratatouille:
Prep your ingredients before you start: Peel and cut the Red onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Slice a small slit just piercing each cherry tomato. Pick the basil leaves and set aside, then finely slice the stalks.
Add the onion, garlic, basil stalks and thyme leaves with a drizzle of oil to casserole pan, sauté of 10 minutes, until softened and golden.
Add the tinned tomatoes, aubergines, courgettes and peppers to the pan. Stir well and add a good pinch of sea salt and black pepper. Bring up to a simmer. reduce the heat, cover pan and simmer for 10 minutes, stirring occasionally .
Add the cherry tomatoes, mix well. Cover the pan and simmer over a low heat for 20 minutes.
Tear in the basil leaves and adjust the seasoning, if needed.
Serve with herbed Polenta Toast
Enjoy!
Ghormeh Sabzi
Ingredients:
500g Diced Lean Lamb
240g Tinned Red Kidney Beans
1 Onion
4 Bunches Parsley
1 Bunch Coriander
4 Scallions
1 Bunch Fresh Fenugreek
4 Dried Limes
1 tbsp Turmeric
Vegetable Oil
Salt & Pepper to taste.
Directions:
Wash the herbs in a large bowl, then dry and chop finely.
In a large skillet, heat 4 tablespoons vegetable oil over medium heat and sauté the fresh herbs for about 15 minutes, stirring occasionally. Set aside.
Finely dice the onion.
In a large saucepan, sauté the chopped onions in 2 tablespoons of oil for about 10 minutes.
Add the meat, turmeric, salt, pepper to the onions and fry for about 6 to 8 minutes.
Add the sauté herbs to the large saucepan, alone with the dried limes.
Cover with water and bring to a boil over a high heat. Lower the heat, cover and simmer on low heat for 2 hours.
Rinse the red kidney beans.
Add the red kidneys beans and continue to simmer for 2 minutes.
Taste and add salt or pepper if needed. Add water and continue to simmer if the meat is not tender enough.
Serve over Persian steamed rice
Enjoy!
Lemon Lentil Soup
Ingredients:
250g Red Split Lentils
1 Onion
1 tsp Ground Turmeric
5 Cloves of Garlic
1/2 tsp Dried Red Chilli Flakes
1 tsp Whole Cumin Seeds
1 Potato
1 Unwaxed Lemon
200g Cavolo Nero
2 tbsp Vegetable Oil
10g Fresh Coriander
Directions:
Finely dice the onion.
Add the onion to a large saucepan along with the lentils, turmeric, half of the chilli flakes and cumin. Crush 3 of the cloves of garlic into the saucepan. Add 900ml cold water, bring to the boil then simmer, covered with a lid just ajar to prevent the pan from boiling over, for 15 minutes until the lentils are almost tender.
Peel and dice the potato into 1 cm cubes. Swipe the zest of a lemon using a vegetable peeler.
Stir in the cubed potato, along with two strips of pared lemon zest and ½ tsp salt. Add another 200ml water, then simmer for 15-20 minutes until the potato is tender. The soup should be fairly loose.
Remove the stalks from the cavolo nero and shred the leaves. Juice half the lemon and slice the other half into wedges..
Stir in the cavolo nero, simmer for around 3 minutes until just wilted, then season with the lemon juice, salt and pepper.
Finely slice the two remaining cloves of garlic. Heat the oil in a small pan, add the sliced garlic, remaining chilli flakes and cumin seeds plus a couple more strips of lemon zest. Sizzle gently for 2 minutes, until the garlic is golden, the seeds toasted and the oil reddish in colour from the chillies.
Roughly chop the coriander.
Serve in bowls, finishing with a sprinkle of coriander, a drizzle of the garlic, chilli, cumin, zest oil and a lemon wedge side.
Enjoy!
Beetroot and Kale Tabbouleh
Ingredients:
700g Beetroot
2 tbsp Olive Oil
150g Bulgur Wheat
2 tsp Ground Cumin
1 ½ tbsp Olive Oil
1 Clove Garlic
½ Red Onion
1 cup Fresh Mint Leaves
1 cup Fresh Coriander Leaves
1 cup Kale Leaves
Toasted Almonds
100g Flaked Almonds
2 tbsp Butter
1 tsp Ground Cumin
A pinch of Salt
Zest of 1 Lemon
Directions:
Preheat oven to 180C.
Place the beetroot on a large sheet of foil and give them a good splash of olive oil. Cover tightly and enclose the foil to create a parcel and roast for 90 minutes or until the beetroot is tender when pierced with a skewer.
Add the bulgur wheat to a bowl and cover with boiling water. Cover bowl with a lid and set aside for approximately 50 minutes or until the grains have softened. Strain off any residual liquid.
After the beetroots have been removed from the oven allow to cool and then remove the skins.
Finely dice the red onion.
Place half of the beetroots, the 2 teaspoons of cumin, olive oil and crushed garlic in a blender and blitz to a thick puree that resembles hummus consistency. Add the puree to a large bowl with the bulgur wheat and red onion. Toss well to coat.
Finely chop the mint and coriander. De-vine and finely chop the kale leaves.
Dice the remaining beetroots into bite-sized cubes.
Place a frying pan over medium heat add the butter, one teaspoon of cumin, lemon zest and salt. Once foaming, add the flaked almonds and cook for about 45 seconds or until the nuts are just golden.
Add the toasted nuts, beetroot chunks, mint, coriander and kale to the beetroot-burghul mixture. Season to taste with salt and pepper, toss together then serve.
Enjoy!
Hummus Kawarma
Ingredients for Lamb Kawarma
300g Neck Fillet of Lamb,
¼ tsp Ground Black Pepper
¼ tsp Ground white Pepper
1 tsp ground allspice
½ tsp ground cinnamon
Good pinch of freshly grated nutmeg
1 tsp crushed dried zaatar or oregano leaves
1 tbsp white wine vinegar
1 tbsp chopped fresh mint
1 tbsp chopped flat-leaf parsley, plus extra to garnish
1 tsp salt
1 tbsp unsalted butter or ghee
1 tsp olive oil
Ingredients for Garnish:
4 tbsp Chickpeas
2 tbsp Pine Nuts.
Ingredients for Hummus:
400g can Chickpeas
4 tbsp Tahini
1/4 cup Water
2 garlic cloves
Juice of 2 Lemons
1/2 tsp Cumin
1 tbsp Roasted Pine Nuts
A pinch of Salt
Ingredients of Lemon Sauce
10g Flat-Leaf Parsley
1 Green Chilli
4 tbsp Lemon Juice
2 tbsp White Wine Vinegar
2 Garlic Cloves
¼ tsp salt
Directions:
Prep the lamb kawarma marinate: Finely chop the lamb fillets. Finely Chop the mint and parsley. Place the lamb, black pepper, white pepper, allspice, cinnamon, nutmeg, zaatar, white wine vinegar, mint, parsley and salt into a medium bowl. Mix well, cover and allow the mixture to marinate in the fridge for 30 minutes.
Meanwhile prep the Hummus: Place all Hummus ingredients into a blender and blitz until smooth. Taste for flavour and adding to suit your taste buds and alter consistency: lemon, salt, cumin or water. Rest in fridge until needed.
Prep Lemon sauce: finely chop the parsley. Juice the lemon. Finely slice the green chilli. Place parsley, lemon juice, green chilli, white wine vinegar, crushed garlic cloves, and salt into a small bowl and stir well.
In dry frying pan toast the pine nuts for 1 minute, give them a toss after 30 seconds. Remove from heat to cool.
Heat the butter in a large frying pan over a medium–high heat. Add the meat in 2–3 batches and stir as you fry each batch for 2 minutes. The meat should be slightly pink in the middle.
Divide the hummus into serving bowls, leaving a slight hollow in the centre of each. Spoon the warm kawarma into the hollow and scatter with the chickpeas. Drizzle generously with the lemon sauce and garnish with some chopped parsley and pine nuts.
Enjoy!
Bamia
Ingredients:
225g Lamb Neck Fillets
225g Cherry Tomatoes
2 Cloves of Garlic
1 1/4 tsp Cumin
1/2 tsp Cinnamon
A pinch of Salt
A pinch of Sugar
1 tin of Chopped Tomatoes
200g Okra
Directions:
Slice the lamb into 1 inch slices.
Place a deep saucepan over a medium heat with a dash of olive oil. Add the lamb slices to the pan, lightly seal and brown the sides.
Remove the lamb from the pan and set aside.
Add the cherry tomatoes to the pan along with the crushed garlic cloves. Shake the pan a little and cook for 8 minutes.
Add the cumin, cinnamon, salt and sugar. Stir well and cook for a further 5 minutes.
Add the tin of chopped tomatoes. Stir and reduce the heat to a low simmer. Add the lamb back to the pan. Cover with a lid and simmer to 1 1/2 hours. Stirring every 20minutes or so to prevent sticking.
Slice the okra and add to the pan. Stir gently and cook for a further 30 minutes without the lid. Stir gently from time to time.
Serve in a shallow dish.
Enjoy!
Fish Tacos
Coriander Avocado Sauce ingredients:
40g Fresh Coriander
32g Plain Yogurt
1 Ripe Avocado
1 1/2 tbsp Lime Juice
1 tsp White Wine Vinegar
1 Clove of garlic
Pinch of fresh ground black pepper
60ml Water
Taco filler ingredients:
1 Avocado
10g Fresh Coriander
1 Jalapeño
1 Limes
Tortilla ingredients:
224g masa harina
235ml hot water
Cod and spice ingredients:
4 Cod filets
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Paprika
1 tsp Thyme
2 tsp Cumin
1 tsp Ground Oregano
1/4 tsp Cayenne Pepper
1/4 tsp coarse salt
Coleslaw ingredients:
1/3 Red cabbage
1 tbsp Extra Virgin Olive Oil
1 tsp Red Wine Vinegar
Direction:
For tortilla prep: In a medium bowl add the masa harina and hot water. Mix the dough until its throughly combined. Turn the dough out onto a clean surface and knead for 3 minutes until the dough is pliable and smooth. The masa should hold together without sticking to your hands. If its too sticky add a little masa harina. If it feels dry add a few drops of water. Cover the dough tightly with clingfilm and set a side to rest for 30 minutes.
Mix together garlic powder, onion powder, paprika, thyme, Cumin, ground oregano and cayenne pepper in a small bowl. Pat cod dry with a paper towel. Season cod all over with spice mix. Set side to marinate for about 10 minutes.
Shred the red cabbage and place into a medium bowl, add the extra virgin olive oil and red wine vinegar. Stir the cabbage to coat and set aside to marinate.
Place the plain yogurt into the blender. Roughly chop the coriander and add to the blender. Dice the avocado and add to the blender. Juice the lime and add to the blender along with the white wine vinegar. Crush the garlic clove into the blender along with the water. Blitz until smooth. Chill until ready to use.
To cook the tortillas: Brush a cast iron skillet with a light coating of olive oil and pre heat over a high heat. Divide the dough into 15 equal small sized piece. Then shape them into balls. flatten them out into tortillas using a rolling pin placing the dough balls between two pieces of baking paper. Cook the tortillas immediately to prevent them from drying out. Gentle peel the tortilla from the baking paper. Cook the tortilla for about 30 seconds each side (the tortillas should be lightly browned and slightly puffy). Fold the tortillas in half and transfer onto a plate with a clean kitchen towel to keep them warm whist you repeat the process for the remaining dough balls, stack the tortilla as you go.
Reduce cast iron skillet to a medium heat. Add the cod and sear until the spices are black and fish flakes easily, about 2-3 minutes per side. Remove to a paper towel lined plate. When cool enough to touch, cut into large chunks.
Thinly slice the avocado and jalapeño, roughly chop the coriander, slice the lime into wedges.
Assemble the tacos: Spread some of the coriander avocado sauce on each tortilla. Layer with coleslaw and slices of avocado. Top with chunks of cod, coriander, jalapeño, another drizzle of coriander avocado sauce, and a squeeze of fresh lime juice. Serve immediately.
Enjoy!
