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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 :
- 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 :
- 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
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
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
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
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
Ingredients :
- 1 cup leftover cooked rice
- 2 large eggs
- 400 gm raw prawns, shell removed
- 6 tbsp oil
- 200 gms boiled and shredded chicken
- 3 cloves chopped garlic
- 1 onion, finely chopped
- 2 red chilies, deseeded and sliced finely
- 1 tsp coriander seeds
- 1/2 tsp sugar
- 2 tsp sweet soy sauce
- 4 finely chopped onions
Preparation :
- In a bowl, beat the eggs and add salt to taste.
- In a frying pan, make an omlette of the beaten eggs in 2 - 3 batches. Cook evenly on both sides, and set aside. Cut the omlettes into strips for garnishing later.
- Blend the onions, chilli, garlic, sugar and coriander in a blender, till it becomes a thick paste.
- In a wok, heat up 2 tbsp oil and sauté the paste until aromatic. Add the
- Heat up a wok or frying pan and add in 2 tablespoons of cooking oil. Then saute the processed paste and cooked until it is fragrant. Add the chicken and prawns.
- Cook for another few minutes until the color changes. Add the cooked rice to the wok and continue cooking. Add oil if required.
- Add all the sauces, onions and continue frying for another minute or so, until it is fragrant. Serve hot.
Serves 4
Ingredients :
- 500 gm pork fillet, trimmed
- 60 gms butter, softened
- 2 cloves garlic
- 3 potatoes,
- 2 tbsp black pepper, coarsely ground
- 3 tbsp freshly chopped thyme
- salt, pepper and oregano for seasoning
Preparation :
- Preheat oven to 200 C.
- Brush the pork fillets with butter and garlic, and lightly cover them in the pepper and thyme.
- Peel and quarter the potatoes, braise with oil and season with salt, oregano and thyme.
- Put the pork and the potatoes on a roasting pan, and bake the pork in the oven for 20 minutes, until meat is cooked.
- Serve with roasted potatoes.
Serves 4
Ingredients :
- 2 sea bass, or other white fish fillets
- 1 red chilli , deseeded and finely chopped
- 1 tsp ginger, sliced finely
- 300 gm green cabbages, finely shredded
- 3 tsp sunflower oil
- 2 garlic cloves, thinly sliced
- 2 tsp low salt soy sauce
Preparation :
- Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins.
- Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
- Meanwhile, heat the oil in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.
Serves 4
Ingredients :
- 1 whole chicken
- 4 lemons
- ½ cup of olive oil
- 2 tbsp oregano
- 5 potatoes cut in half
- salt and pepper to taste
Preparation :
- Wash chicken and pat dry.
- Pre-heat the oven to 190O C.
- Put the chicken in a roasting tray and pour freshly squeezed lemon juice over the chicken and inside. Season well with salt, pepper and oregano.
- Drizzle olive oil all over the chicken.
- Place the chicken in the oven and cook for 45 minutes, basting the chicken with the oil and juices regularly
- Add the potatoes to the roasting try after 45 minutes and cook for an additional 45 minutes, or until chicken is done.
Serves 4
Ingredients :
- 600 gms of chicken pieces
- 5 medium tomatoes, peeped and mashed
- 1 large onion, finely sliced
- 1 cinnamon stick
- 2-3 cloves
- 250 ml water
- 2 spoons butter
- 150 ml olive oil
- Juice of 1 lemon
- Grated Zest of 1 lemon
- Salt & pepper
Preparation :
- Place the chicken into a bowl with the lemon zest and juice. Stir well, cover and leave to marinate for 30 mins.
- Sauté the onions in a large saucepan in butter. Add chicken pieces, once the onions are translucent. When the chicken has browned slightly, add olive oil and mashed tomatoes
- Add cinnamon, cloves, water and season with salt and pepper to taste.
- Continue to cook the chicken on low heat for at least 60 minutes
- Check frequently, and add more water if required. When chicken is cooked and the tomatoes have thickened into a sauce like texture, remove from heat.
- Serve hot with pita bread and tzatziki
Serves 4
Ingredients :
- 1/4 cup olive oil
- 5 onions, chopped
- 2 cloves of garlic, minced
- 1 medium bunch of dill, chopped
- 4 medium potatoes, cut into quarters
- 1 bay leaf
- 2 cups frozen peas
- 2 1/3 cups of water
- Juice of 1 lemon
- 1 tablespoon flour
- Salt & Pepper
Preparation :
- Heat the olive oil and add the onions and sauté for a few minutes. Add garlic and dill and cook till the aroma is released.
- Add potatoes and peas, and stir together.
- Season with salt and pepper.
- Add water and bay leaf and bring to a boil. Reduce heat and allow peas to simmer for 30 minutes.
- Mix lemon juice and flour to form a paste. Add this to the peas and stir well. Continue cooking for another 5 minutes.
- Serve with pita bread or rice
Serves 4
Ingredients :
- 4 skinless, boneless chicken breast
- 50 gm soft butter
- 4 tbsp fresh coriander, chopped
- 1 red chili, chopped finely
- 350 ml chicken / vegetable stock or water
- salt and pepper
Preparation :
- Combine the butter, with chilli and coriander.
- Cut a deep gash in the chicken breast sides, to create a pocket
- Divide the chilli coriander butter mix in the sides of each chicken breast, and place each chicken breast in a 12 inch square of baking paper
- Season the chicken with salt and pepper to taste
- Roll the baking paper tightly on either ends, to wrap the chicken completely. Twist the sides of the paper to seal the chicken
- In a steamer, boil stock / water in the lower pot, and place the chicken package in the top steaming compartment. Allow the chicken to steam cook for about 15 – 20 minutes, covered.
- Take off gas, once the chicken is tender.
- Garnish with finely chopped onions, carrots and celery. Brush some butter on top and serve.
Serves 4
Ingredients :
- 4 x 155 gms salmon cutlets
- 170 gms salted butter, softened, cut into chunks
- 1 tbsp orange juice concentrate
- 1 tbsp orange zest, finely grated
- 2 tsp finely chopped fresh parsley
- 1/4 teaspoon salt
- 1 tsp Dijon mustard (optional)
- Salt and pepper for seasoning
Preparation :
- Slightly soften 125 gms of the butter, and mix with orange juice, orange zest, parsley and ¼ tsp salt.
- In a frying pan, melt the remaining butter. Keep the gas on medium so that the butter doesn’t burn.
- Once the butter is moderately hot, add the salmon to the pan, and cook for around 3-4 minutes on each side. Make sure that the salmon is cooked through. Season with salt and pepper.
- Place the cutlet on a plate, and top off with a tablespoon of orange butter.
- Garnish with orange wedges, topped off with a few slivers of orange zest and serve.
- For a variation, you can add 1 tsp of Dijon mustard to the orange butter.
Serves 4
Ingredients :
- 1½ cups uncooked basmati rice
- 2¼ cups water
- 2 tbsp oil
- 800 gm boneless breast chicken pieces, boiled and shredded
- 1 lemongrass stalk, finely chopped
- 2 tsp fresh ginger, grated
- 2 small red chillies, seeded & finely chopped
- 4 spring onions, sliced
- 4 kaffir lime leaves, shredded
- 1 tbsp demerara sugar
- 2 limes, juice only
- 3 tbsp soy sauce
- ½ cup raw peanuts, roughly chopped
- 1 cup fresh coriander, roughly chopped
- ½ cup fresh mint, roughly chopped
Preparation :
- Wash the rice and bring the rice to a boil in 2 ¼ cups of water, over low heat. Cook till the water is absorbed and the rice is tender. Set aside in the refrigerator for a few minutes to chill.
- Heat the oil in a wok and add lemongrass, ginger and chilli and fry for a few minutes.
- Add the onions and lime leaves and sugar, and toss to mix the flavours well. Add shredded chicken to the pan and toss for a few minutes until it gets getting slightly brown.
- Add the cooked rice to the wok and continue tossing. Add lime juice and soy sauce. Season as per taste with soy sauce and lime juice.
- In the final few minutes, add the coriander, mint and peanuts.
- Serve immediately.
Serves 4
Ingredients :
- 4 x 150 gm salmon fillets
- 2 garlic cloves, peeled and crushed
- 1 inch ginger, peeled and grated
- 2 tbsp Madras curry paste
Preparation :
- Preheat the oven to 180 C. Lightly rinse the fillets, and pat dry with a paper towel.
- Lightly oil an ovenproof dish and place the fillets in the dish
- Heat oil in a sauce pan, add garlic and ginger and sauté for a few minutes. Add coriander, turmeric and curry paste and cook for further 3 – 4 minutes. Stir frequently.
- Take off the heat and add the coconut milk, stirring constantly. Cool slightly.
- Pour the sauce over the fish.
- Cover the baking dish with a buttered foil and cook in preheated oven for about 20 minutes. Sprinkle with chopped coriander and garnish with lime wedges, before serving.
Serves 4
