Roast Beetroot & Sautéed Stems

Roast Beetroot & Sautéed Stems

Roast beetroot and sautéed stems served with roast pumpkin and a BBQ steak   As far as veggies on the side goes, I don’t think it gets much better than roast beetroot… they take a bit of time to make, but it’s so worth it! Remember not to throw away the stems – they contain much of the nutrients and are very tasty on the side!   Ingredients: Beetroot Fresh oregano Thyme Salt & pepper Shallot, minced (optional: for cooking the stems) Garlic, minced (optional: for cooking the stems) Olive oil   Instructions: Pre-heat oven to 160C. Scrub beets well and cut of stems (but don’t throw them away!). Quarter beets and place of a sheet of tin foil. Spice with fresh oregano, dried thyme, salt and pepper. Drizzle with olive oil. Wrap tin foil into a package – if making lots, make several little parcels, about 1 cup of beets in each – and place in the oven. Roast for about 90 minutes or until soft and sweet. Stems: Wash stems well and chop roughly. Heat olive oil on medium heat in a pan and sauté shallot and garlic in the pan until transparent and fragrant. Add in beetroot stems and sauté for a few minutes until done. Serve on the...
Mexican Beef Stew Recipe

Mexican Beef Stew Recipe

    Delicious and hearty Mexican beef stew – perfect comfort food for those cooling early autumn nights!   Ingredients: 1 kg grass-fed gravy beef, cut into 1 inch cubes 1/2 tsp cumin powder 1/2 tsp ground chilli 1/2 tsp ground cayenne pepper 1 tsp dried oregano 1 tbsp sweet paprika 1/2 tsp ground ginger 2 bay leaves 2 tsp honey salt & pepper to taste (no need to hold back on the salt) 1 capsicum, seeded and finely diced chillies to taste (Habanero & Cayenne, others will work too) 1 large onion, finely diced  cloves garlic, finely diced 2 carrots, finely diced 2 stalks celery, medium cut 1 cup good quality chicken stock (beef would work too) 1 can whole peeled tomatoes (drain liquid and only use tomatoes) 2 tbsp tomato paste Please keep in mind that the flavour depends a lot on the quality of the ingredients, e.g. how sweet are the capsicums, how hot are the chillies, etc. Taste often and adjust flavour to suit your taste as you go!   Instructions: Pre-heat oven to 180C. Brown the meat in a heavy based oven dish/crock pot. Set aside. Sautee onions and garlic until translucent, add ground spices and cook for a couple of minutes stirring. Transfer beef back to the pot. Add stock, tomato paste, vegetables, and all remaining ingredients. Bring to a simmer. Fit lid (or foil if using a pan) and place in the oven. Cook for 3 hrs or longer. Note: if you’re slow cooking it, use 160C instead and cook overnight. When meat is tender, remove from oven and balance flavours using honey...
Kerala Green Curry of Marlin

Kerala Green Curry of Marlin

  Due to popular demand: here’s  a recipe for an especially delicious green curry. This has been cooked with fish, but it would no doubt be delicious with chicken too. Enjoy!   Ingredients: 1 large brown onion 3 cloves of garlic 2cm round knuckle of ginger 1 tsp fennel seed 1 tbsp coriander seed 1/2 tsp black peppercorns 3/4 tsp ground turmeric 80g macadamia nuts 2 bunches of coriander leaf 2-4 HOT green chillies 400ml coconut cream 500g fish, cut into 3cm cubes (in this case marlin)   Instructions: Blend onion, garlic and ginger, then fry off the paste in a pan. Dry roast fennel seed, coriander seed and black peppercorns in a pan, then grind into a powder in a mortar and pestle. Add to the onion paste with turmeric. Place macadamias, green chillies and coriander in a food processor and chop fine. Add to the pan. Slowly add 400ml of coconut cream and infuse flavours. Transfer  into a large pot and add 1 cup of water. Bring to boil and add fish cubes. Cook though and serve alone or with cauliflower rice. Garnish with coriander, green and red chillies and enjoy!...
Tomato Sauce and Poached Egg Tapas Style

Tomato Sauce and Poached Egg Tapas Style

  This is one of those things whipped up from an ’empty’ fridge that turned out delicious – loosely inspired by traditional Spanish dish Huevos a la Flamenca.  Not only is this tasty, it’s also a great way to clean the fridge!   Ingredients: Egg 1/2 red onion, sliced thin 2 cloves garlic, sliced thin 1/2 zucchini, julienned 1/2 capsicum, finely diced ~100g of meat (bacon/chorizo/turkey breast/etc) cut long and thin 1/2 can of whole peeled tomatoes 1 tbsp paprika 1/2 tsp black pepper 1/2 tsp white pepper salt to taste 2 tbsp olive oil (from the antipasto jar if possible!) Instructions: Sauté onions and garlic in a pan. Add meat, zucchini and capsicum. Continue to cook through. Add tomatoes, extra oil, spices, salt to taste. Simmer for 10 or so minutes while poaching an egg. Transfer sauce into a bowl, place egg on top and...
Roast Pumpkin & Chicken Salad Recipe

Roast Pumpkin & Chicken Salad Recipe

Quick and easy meal to prep with plenty left for lunch the next day! Ingredients: 2 chicken breasts, sliced thin and cooked (for super quick version, just buy 1/2 a roast chicken) 1/4 pumpkin 1 whole garlic 1 red onion 1 punnet cherry tomatoes 2 whole strips of bacon 1 cucumber rocket olive oil sweet paprika, salt & pepper to season optional: balsamic vinegar Instructions: Pre-heat oven to 200C. Remove seeds and cut pumpkin into cubes. Peel garlic into cloves. Place both in a bowl. Pour in a healthy dose of olive oil (1-2 tbsp), sweet paprika (1-2 tsp), pepper and salt. Toss until evenly coated. Place on a roasting rack and roast for 30-40 minutes, or until done. While pumpkin is roasting peel/slice/prep rocket, cucumber, red onion and cherry tomatoes into a large bowl. Once pumpkin & garlic are done, remove from oven and let cool. Change oven from baking to grill and cook bacon strips under grill until crispy and done. Cut into small crispy pieces and combine with rest of the salad. Gently mix pumpkin & garlic with the rest of the salad and serve. Optional: drizzle with olive oil and balsamic vinegar for added taste. Also, you can add some crunch by mixing in pecan nuts or walnuts. Enjoy!...
Berries and Coconut Cream treat recipe

Berries and Coconut Cream treat recipe

This simple yet delicious treat is just what you need to pamper yourself on a nice summer afternoon!   Ingredients: Berries (strawberries, blueberries, raspberries, etc) Handful almonds (roast and crush the almonds for added flavour!) Handful shredded coconut (optional, adds texture and coconut-iness) 1/4 cup coconut cream 1/2 tsp vanilla extract   Instructions: Mix berries in a bowl, throw in a handful of almonds and shredded coconut. In a separate bowl whisk half a teaspoon of vanilla extract into thick coconut cream. Pour over berries. Now all you need is a spoon and a good...
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