Salmon with Salsa Verde

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.

Blueberry Pancakes

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

Heuvos Rancheros

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

Grilled Mushrooms

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

Jalapeno poppers with cheese

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

Chicken in Mushroom Sauce

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

Mexican Vegetable Wraps

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

Mushroom Soup

Ingredients :

• 1 bunch spring onions, chopped
• 300 gms button mushrooms, sliced
• 600 ml chicken or vegetable stock
• 1 tbsp white wine
• a dash of nutmeg
• freshly ground black pepper 

Preparation :

• In a saucepan, cook about 100 ml of stock with spring onions, mushrooms and wine until vegetables are soft.
• Season with thyme, nutmeg and pepper.
• Add rest of the stock, bring to the boil and simmer for about 30 minutes. Serve warm.

Serves 4 

Beer Batter Chicken

Ingredients :

• 1 large egg
• 3/4 cup of beer
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• salt and ground black pepper to taste
• 3 chicken breast halves; skinless, boneless
• 1 1/2 cups vegetable oil

Preparation :

• Whisk the egg in a bowl along with the beer. Add flour, soda, salt and pepper, whisking constantly, to ensure that the batter is smooth and uniform.
• Cover the bowl, and let the batter stand for half an hour.
• Cut the chiken into lengthwise pieces. 
• Heat a sauce pan, and add oil for frying the chicken strips. Once the oil is heated, dip the chicken in the batter. Allow the excess batter to drip off, and then place the chicken in the oil.
• Fry the chicken until golden brown. Remove the chicken once cooked, and allow to rest on a paper towel to soak up the excess oil. Cook all chicken strips this way.
• Serve hot with sweet-chilli sauce.

Serves 4 

Mushrooms on Toast

Ingredients :

3 tablespoon olive oil

2 pounds button mushrooms, wiped and trimmed

3 tablespoons brandy

3 tablespoon whole grain mustard

1 teaspoon paprika

3/4 cup heavy cream

juice of 1 lemon

6 slices of toast

2 tablespoons finely chopped flat leaf parsley

Salt and pepper

Preparation :

Saute mushrooms in a saucepan, for 3 – 4 minutes. Move pan away from the heat, and add brandy to the pan. Gently move pan back on the heat, taking care as the brandy may catch fire on the pan.

Once the brandy evaporates, add the mustard, paprika, cream and lemon juice. Season with salt and pepper. Reduce heat

Lay out the pieces of toast on a plate, and heap the mushrooms on the toast. Garnish with coriander, and serve.

Serves 4

Chicken Breasts with Dijon Mustard

Ingredients :

• 2 tablespoons olive oil
• 4 skinless, boneless chicken breasts
• Salt and freshly ground black pepper
• 1 small onion, minced
• 4 garlic cloves, minced
• 2 cups chicken stock
• 1 cup dry white wine
• 1/2 cup Dijon mustard
• 2 tablespoons minced fresh thyme plus thyme leaves for garnish
• 1 tablespoon unsalted butter

Preparation

• Heat oil in a large heavy bottom pan, over medium heat.
• Season chicken breasts with salt and pepper, and brown the chicken on pan. Keep aside.
• Place onions in the same pot and sauté till soft. Add garlic and continue cooking. Add the stock
• Heat oil in a large heavy Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
• Place leeks and onion in same pot and sauté until tender, about 8 minutes. Add garlic and sauté until tender, about 2 minutes. Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
• Transfer chicken to plates. Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes. Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.

Serves 4

Tomato and Asparagus Carbonara

Ingredients :

• 300 gms whole wheat penne pasta,
• 2 tsp olive oil

• 1 pint of cherry tomatoes

• 400 gms asparagus, ends removed and cut into thirds

• 3 cloves of garlic,
• salt and freshly ground pepper, to taste

• 1/2 cup of Parmesan cheese 

• 1 egg

• Several fresh basil leaves, torn

Preparation :

• Cook the pasta in salted boiling water per instructions on packet.
• While the pasta is cooking, in a separate pot, heat oil in a pan and cook the tomatoes for 5 – 6 minutes. Add asparagus and cook further for 2 minutes, stirring occasionally.
• Add the garlic. Season with salt and pepper. Cook for a minute.
• Break the egg in a bowl, and mix with cheese, salt and pepper to taste, will well combined.
• Drain the pasta and return to the cooking pot. Add the cheese and egg mixture and still well till the cheese has melted.
• Add tomoatoes and asparagus to the pasta and mix well. Sprinkle with torn basil leaves. Serve hot.

Serves 4

Chicken Schnitzel

Ingredients :

• 4 skinless, boneless chicken breasts, pounded thin
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon Dijon mustard
• 2 cups fine breadcrumbs
• 2 tbsp oil
• 2 tbsp butter
• Coriander
• Lemon wedges

Preparation :

• Place waxed paper on a baking tray.
• Season chicken breasts with salt and pepper.
• Place the flour and breadcrumbs in 2 separate shallow baking dishes.
• Beat eggs and mustard in a separate shallow dish.
• Take each chicken breast, and first dredge the piece in flour, then egg mixture and then breadcrumbs. Shake off excess flour and egg from each chicken breast, but pat the breadcrumbs firmly onto the chicken each time.
• Transfer chicken to prepared baking tray. Season with salt and pepper.
• Heat 1 tbsp oil and butter in a large pan. Cook chicken till golden brown on both sides, around 10 minutes on each side. Remove chicken to a plate, and pat dry with a paper towel. Repeat with all chicken pieces.
• Garnish with coriander and lemon wedges.

Serves 4 

Cashew Chicken

Ingredients :

• ½ cup cashewnuts, roasted
• 4 boneles chicken breasts
• 4 medium onions
• 5 dry red chillies
• 10 cloves garlic
• 4 tbsp oil
• ½ green capsicum
• 3 tsp oyster sauce
• 1 tsp dark soy sauce
• ½ tsp sugar
• 1 tsp cornflour
• salt and pepper to taste

Preparation :

• Cut onions into large chunks and separate layers
• Chop chillies and garlic coarsely
• Heat oil in a pan, and sauté onions till translucent.
• Chop capsicum into ½ inch pieces and add to pan. Throw in the cashewnuts as well. Remove the mixture to a bowl and keep aside.
• Heat 2 tsps oil in a wok. Cut chicken into ½ inch pieces and add to wok.
• Saute on high heat for 3 minutes, tossing regularly, to cook chicken evenly.
• Add chilli garlic mix and drizzle with oyster sauce, soy sauce sugar and salt. Cook for few minutes.
• Mix cornflour in ¼ cup of water and add to the pan and mix well.
• Add the onions and capsicum mixture and toss well. Serve hot.

Serves 4

Sole Meunière

Ingredients :

• 300 gms Sole fillet
• flour for dusting
• 3 tablespoons  butter
• 1/2 small onions, minced
• 2 tbsp white wine
• 1 tbsp lemon juice
• ½ tsp lemon zest
• lemon slices for garnishing
• coriander for garnishing

Preparation :

• Pat the fish dry with paper towels, and season with salt and pepper. Dust the fillet with flour.
• Heat butter in a frying pan and melt the butter.
• Add the fish to the pan and fry till one side is cooked. Flip over to the other side, and continue cooking.
• Once the fish is cooked on both sides, remove from the pan, and keep aside.
• For the Meuniere sauce, fry the minced onions in the butter, until they start to brown. Add the white wine, and boil, until the liquid evaporates. Add the lemon juice and zest along with one more tablespoon of butter to the pan.
• Pour the sauce over the fish.
• Garnish with coriander, lemon slices and serve with roasted potatoes.

Serves 4 

Buttermilk fried Chicken

Ingredients :

• 1 tsp red chilli powder
• 1 tsp celery seeds
• 1 tsp dried rosemary

• 1/2 tsp black peppercorns
• 1 bay leaf
• 2 cloves garlic finely grated 

• 1/2 small onion finely grated
• 2 cups buttermilk
• 1 tbs salt
• 1 tbs sugar
• 4 whole chicken legs
• 2 cups all-purpose flour
• 2 tsp paprika
• 1/4 tsp black pepper ground
• vegetable oil for frying

Preparation :

• Grind celery seeds, rosemary, peppercorns and bay leaf in a blender or in a mortar & pestle to a powder.
• Add salt, sugar, spice powder, garlic and grated onion to the buttermilk in a big Ziploc bag, and shake well to mix flavours well.
• Add the chicken legs to the bag ad seal. Remove as much air from the bag as possible. Keep in fridge for a few hours, preferably overnight.
• Just before frying the chicken, in another Ziploc bag, mix flour, paprika and black pepper and shake to mix well.
• Remove the chicken from the buttermilk and pat dry using thick paper towels. Dip each chicken leg in the bag with the flour mix and coat well.
• Remove any excess flour. Dip the chicken in buttermilk once again, and then coat with flour mix a second time, for a second coat. Set aside chicken for at least 20 minutes.
• Heat oil in a heavy bottomed pot, and add chicken to the oil. Fry the chicken for 12 – 15 minutes, till it is golden brown on the outside.
• Once chicken is done, remove from oil, and drain excess oil on paper towel. Allow to rest for a few minutes and serve.

Serves 4