Ingredients :
- 25g
pack dill , roughly chopped
- 25g pack mint , tough
stalks removed and roughly chopped
- 25g pack flat-leaf
parsley , roughly chopped
- 25g pack chives , roughly
chopped
- 1½ tbsp wholegrain
mustard
- 2 tbsp capers
- 2 tbsp toasted pine nuts
- 200 gm green olives
- 2 lemons, juice only
- 4
salmon fillets
Preparation :
- Preheat the oven to 200C.
- To make the salsa verde,
put the herbs, mustard, capers, pine nuts, olives and the juice
of the 1 ½ lemons in a food processor and pulse until roughly chopped.
- Place the fish on a
lighly oiled baking sheer. Drizzle the juice of the half
lemon and season with freshly ground black pepper over the fish.
- Cook
in the oven for 10 - 12 minutes or until cooked through.
- Pile
the salsa verde on top of the salmon fillets. Serve with the rice.
Ingredients :
- 200
gm self-raising flour
- 1
tsp baking powder
- 1
egg
- 300
ml milk
- 50
gms butter
- 150
gm blueberries
- oil
for cooking
- maple
syrup
Preparation :
- Mix
together the flour, baking powder and a pinch of salt in a large bowl.
- Beat
the milk with the egg. Whisk in the egg and milk mixture along with the dry
ingredients, into a smooth batter.
- Add
in the melted butter, and stir in half the blueberries.
- Heat
a teaspoon of oil or small knob of butter in a large pan. Spoon a ladleful of
batter onto the pan, and cook for about 3 minutes over medium heat. Turn over
and cook for another few minutes until golden.
- Top
with the maple syrup and remaining blueberries.
Makes 10 pancakes
Ingredients :
- 3 cups cooked red beans
- Juice of 1 lime
- ¾ tsp. ground cumin
- ½ tsp. cayenne
pepper
- ½ tsp. salt
- 6 large corn tortillas
- 6 – 8 eggs
- feta cheese
- 2 small tomatos
- 1 small onion
- 1 medium jalapeno pepper,
chopped
- 2 cloves garlic
- Sour cream
- 1 sliced avacado for
garnishing
- fresh coriander
Preparations :
- For the salsa, finely
dice the tomatoes and onion and add in a large bowl. Add chopped jalapeno,
chopped garlic, cumin, cayenne pepper and salt.
- Heat a pan over a medium
flame and add tsp of olive oil. Saute the salsa for about 3 minutes, and remove
from pan. Keep aside.
- In the same pan, add the
beans with one clove of garlic, ½ cup of warm water and some salt. Cook over
low heat until warmed. Smash the beans with a spoon.
- In another pan, heat some
oil and fry the eggs, sunny side up. Season with salt and pepper.
- Warm the tortillas on the
pan, and place them on a plate. Divide the beans on each tortilla. Top off the
tortilla with one fried egg each, salsa and feta cheese. Garnish with sour
cream, coriander and sliced avacado.
Serves 6
Ingredients :
- 6 garlic cloves
- salt to taste
- 2 tbsp lemon juice
- 6 tbsp extra virgin olive
oil
- 500 gms fresh button
mushrooms
- 4 tsp coriander chopped
Preparation :
- Mince garlic and add a
pinch of salt. Add lemon juice to the garlic.
- Clean the mushrooms and
cut a cross on the top of the mushroom head.
- Pour the garlic and lemon
dressing on the mushrooms and bake in the oven at 180 C for 15 minutes.
Sprinkle coriander on the mushrooms and serve.
Serves 4
Ingredients :
- 12 jalapeno peppers
- 2 cloves of garlic,
minced
- ½ cup cream cheese
- ¼ tsp cumin
- ¼ tsp paprika
- 1 tsp salt to taste
- ¼ cup mozarella cheese,
shredded
Preparation :
- Preheat oven to 190 C.
- Slit the jalapenos lengthwise
and open them up slightly, enough to put some stuffing inside the peppers.
- Mix together garlic, both
the cheeses, cumin, paprika and salt and stuff them into the peppers carefully.
- Place the peppers on a
baking tray, and bake for 20-30 minutes. The cheese should be lightly browned
and peppers should be cooked.
- Serve warm.
Serves 4
Ingredients :
- 6 large chicken thighs
and 6 chicken drumsticks
- 700 ml chicken stock
- 50 gm butter
- 1 onion, finely diced
- 400 gm, mixed wild
mushrooms
- 300 ml dry white wine
- 250 ml double cream
Preparation :
- Heat oil in a large frying pan and fry the chicken
pieces for 8-10 minutes till golden brown. Set aside.
- Place the chicken pieces in a pot, and pour the
stock over it. Cover the chicken with the stock. Bring stock to the boil and
cover, leaving lid slightly ajar. Simmer for 30 minutes until chicken is
cooked.
- In a separate pan, heat the butter in a pan, and
sauté the onions till they are tender. Turn up the heat, and fry the mushrooms
until they soften. Add the wine and increase the heat. Boil for 10 minutes
until reduced by 2/3rds. Turn off and keep aside.
- Once the chicken is cooked, strain stock from the
chicken into the pan with the onion, mushrooms and wine. Continue to boil,
until further reduced, and the sauce is thick.
- Add in the cream and bring to a boil again. Season
with salt and pepper. Pour over the chicken and serve.
Serves 4
Ingredients :
- ½ pumpkin, peeled and cut into large wedges
- 1 red chilli, deseeded and chopped
- 1 tbsp Cajun spice mix
- 1 tbsp oil
- 400 gm can refried beans
- 2 tomatoes, chopped
- 4 tbsp yogurt
- zest and juice 1 lime
- 50 gm bag arugula leaves
- 8 tortillas
Preparation :
- Preheat oven to 200OC. In a roasting tray, mix the pumpkin
with the chilli, spices, oil and seasoning and roast for 25 mins until pumpkin
is tender.
- Gently heat the refried beans with the chopped
tomatoes until warmed through. Mix the yogurt with lime zest and juice.
- Heat wraps on a pan for about 2 minutes or as according
to pack instructions. Spread the beans on the tortillas. Top with pumpkin and
dollop of yogurt.
Serves 4
