2
sweet potatoes, baked
1
ounce butter1/3 cup coconut cream
1 thumb of ginger grated
Blend.
Serve
with tiny bit of salt and pepper and lots of shredded coconut.
Thai Red Curry
Ingredients:
1 can coconut milk
1L of stock (boil chicken carcas, 1 spring onion, 1 garlic clove, tsp salt in water for 3 hours)
2 tbspn thai red curry paste
a couple of dashes of fish sauce (to taste) - soy can be substituted
1 kaffir leave (optional)
Desirable:
diced chicken
diced sweet potato
diced pineapple
diced capsicum
diced carrots
bunch of kale or similar
bean sprouts
You can replace the stock with another can of coconut cream if unable to make it.
Rice
1/4 cup coconut cream
1 Kaffir leave (optional)
Boil rice - when almost done, stir in some coconut cream and cook a few more minutes.
Stir fry chicken until seared.
Cook carrots and sweet potato in a saucepan covered with coconut cream - until fork can go through.
Add capsicum and pineapple and cook a few minutes
Turn down heat.
Add thai red curry paste and fish sauce and cook a few minutes.
Add kale and cooke 1 minute.
Remove from heat, stir in bean sprouts and serve with rice.
Note: Can also add pre-stirfried chicken, or tofu if preferred.
Burgers
Make beef patties.
Heat frying pan and sprinkle it with a teaspoon of salt.
Place patties on top and cook.
Topping: Cook tomatoes in saucespan to use as sauce and serve with a salad + lemon + olive oil.
Simple Chicken Enchilada
Ingredients:
Oil or butter for frying
2 small zuchinis diced (optional)
1 small red onion
1 cup diced vegetables e.g. fresh corn kernels or frozen diced veges, capsicum
1 cup cheese
half a roasted chicken shredded
salt and black pepper
Tortillas or mountain bread wraps
Sour cream
Heat oven to 180 celcius.
Fry onion and all veges over low heat until onion is soft.
Transfer to a bowl and mix in cheese, chicken, salt and pepper.
Soften each tortilla for 15 seconds each side in the fry pan. Do not do this step if using mountain bread as it will solidify.
Wrap up chicken mixture into wraps and place in a baking dish, seam side down.
Bake until heated through - 6 to 10 minutes.
Serve with sour cream.
Asian Lettuce Wraps
Ingredients:
Large lettuce leaves (for wrapping)
500g mince beef
1 large onion chopped
2 cloves garlic minced or grated
1 TBSP soy sauce
1/4 cup hoisin sauce (see my healthier recipe for this below)
2 tspn ginger minced or grated
1 Tbpsn rice wine vinegar (or white vinegar)
Ground pepper or pepper sauce
1 can of water chestnuts, drained and chopped
A few spring onions chopped
2 tspn dark seseme oil (the asian style one - this is roasted and not raw)
Wash and dry lettuce.Stir fry beef and set asideStir fry onion then stir in garlic, soy sauce, hoisin sauce, ginger, vinegar and pepper.Stir in water pepper, chestnuts, spring onions and seseme oil and beef and cook just a couple of more minutes. Wrap meat in lettuce leaves and eat. You can add sour cream if you wish.
Healthier Hoisin Sauce
Ingredients:
2 tsp sesame oil
4 tbsp soy sauce
2 tbsp peanut butter
1 tbsp honey or molasses or brown sugar (I use molasses to get a stronger flavour)
2 tsp white vinegar
1/8 tsp garlic powder
1/8 tsp black pepper
20 drops of hot sauce (such as tobasco)
Put sesame oil into a bowl.
Mix in all other ingredients.
If you dont have an ingredient, swap with something similar or leave it out.
Smolked Salmon wraps
Ingredients:
Mountain bread
Smoked salmon
Cucumber
Tomato
Cheese
Sour cream
Chives (and Chive flowers)
Some lemon juice and zest
Cut vegetables into sticks.
Mix sour cream Chives and lemon.
Pepper steak and mushroom sauce
Ingredients:
4 eye fillet steaks
Salt and freshly ground pepper
1 oz butter
1/2 oz butter
A few sprigs of thyme
3 crushed garlic cloves
200g button mushrooms thinly sliced
100g portabello mushrooms thinly sliced
1 tablespoon beef stock and 1 tablespoon red wine
1/2 cup double cream
Season steak with salt and pepper and cook with butter in a frying pan, 3 minutes each side on medium to high heat. Use a large lid to cover while cooking. Cover steaks with foil to keep warm.
Put butter, thyme, mushrooms, garlic in frypan and cook until mushrooms are a bit tender.
Add stock and wine then cook until this is reduced to almost none.
Put on very low heat, add cream and cook 1 minute until it thickens a bit.
Serve on steak. Goes well with mashed potatoes and peas.
Steak (TIPS)
Tip: prevent raw meat from growing bacteria by marinating it in vinegar. This will also tendorize the steak. Also add desired herbs to the marinade.
Use hormone free porterhouse steak (or other types to preference).
Marinate steak in white vinegar, salt, pepper for one to three days.
Bake in oven with olive oil and worstershire sauce.
Turn once half way through.
Serve with a chunk of cheese, worstershire sauce, chilli sauce, or tomato sauce.
Pot Roast with Girello
Ingredients:
1/2 Girello round roast
2 cups beef stock
1/4 cup merlot wine
3 tablespoons tomato paste
350g tomato puree (or more if you want)
1 teaspoon minced garlic
Dried mixed herbs (rosemoary, majoram, parsley, basil, oregano) - to taste
5 carrots - cut to 3cm lengths
2 parsnips cut to 3cm lengths
3 onions quartered
8 flat mushooms, halved
Preheat oven to 200 degrees celcius.
Place round roast in a french oven with stock, wine, tomato paste, tomato puree, garlic, dried mixed herbs.
Stir to mix all ingredients.
Put on lid and place in oven for 1 and 1/2 hours.
Turn over the meat and add vegetables then cook another 1 and 1/2 hours.
Serve.
Salmon steaks in lemon and caperberry sauce.
Ingredients:
Salmon steaks
garlic powder
salt
pepper
olive oil
sour cream
caperberries
lemon juice
lemon rind
macadamia oil and apple cider vinegar
Spray Baking tray.
Put steaks of salmon on. Sprinkle with garlic powder salt and cracked pepper then dill Spray with olive oil Cook at 180c until cooked
Mix half cup sour cream, tablespoon caperberries, 2 teaspoon lemon juice and some lemon rind in a blender for sauce
Serve with a salad with macadamia oil and apple cider vinegar dressing.
Roast Chicken
Ingredients:
1 whole free range chicken.
1 lemon
rosemary, thyme, or similar herbs (fresh is best!)
salt
pepper
olive oil
1 whole garlic
5 carrots
2 onions
Take chicken out of fridge half an hour before cooking.
Preheat oven to 250C
Chop vegetables roughly and place in a baking tray on top of baking paper, along with some olive oil.
Prick the lemon with lots of holes and push it inside the chicken along with any herbs, such as rosemary any thyme.
Sprinkle the chicken with salt and pepper, drizzle olive oil over top, and massage it into the chicken.
Place on top of the vegetables and place in the oven at 200c.
Cook for 1 1/2 hours. If you are adding other vegetables, add them at the 45 minute mark.
Remove from the oven and place foil over the top and then a towel for 15 minutes before serving.
Roasted Pork Belly with Onion Salad
Ingredients for Pork Belly:
1 slab of pork belly, cut into 4 - 5 cm strips
2 large spoons of organic dark miso (or koren soy bean paste - duenjang(
1 large spoon of honey
1 teaspoon of garlic powder
1/2 teaspoon of ginger powder
1 teaspoon of olive oil
Ingredients for Onion Salad:
1 green onion, thinly sliced
1 red onion, thinly sliced
1 large teaspoon of chilli flakes or to taste
1 large spoon of xylatol
1 large spoon of soy sauce
2 teaspoons apple cider vinegar
1 teaspoon of seseme oil
Combine ingredients for Pork Belly in a bowl.
Marinate pork belly strips with maranade and leave on bench for 15 minutes.
Preheat oven to 220 degrees celcius
Oil a baking pan and cover with foil.
Rub oil into a rack, and place it on the baking pan.
Place pork belly strips on rack and place in oven to cook for 15 minutes.
Turn heat down to 175 degrees celcius and cook (near bottom of the oven now) for an additional 20 to 30 minutes.
Let pork rest then slice.
Soak onion in water for 10 minutes.
Combine ingredients for onion salad.
Drain onion and mix into the other ingredients.
Serve pork belly with onion salad and inside a folded piece of lettuce.
Sheppherds Pie
Ingredients:
500g mince
1 onion
5 cloves garlic roughly chopped
1 punnet diced tomatoes
2 Tb tomato paste
pepper
herbs such as basil, paprika, mixed herbs if desired
potato
milk
butter
sweet potato
1 cup grated cheese
Method: Potatoes
Boil potatoes
Mash with enough butter and milk to make soft and creamy
Mix in grated cheese
Peel, slice and boil sweet potato
Stir fry the onion to slightly browned,
Add meat until almost all pink is gone
Add garlic and tomatoes and simmer for 5 minutes
Add salt and pepper.
Pour into baking dish
Top with a thin layer potato
Top with slices of sweep potato and another layer of potato
Bake until potato looks well done in oven up to 180 degrees celcius.
Another version of sheppherds pie:
Cut bell peppers in half and emtpy of seeds. Fill according to the above instructions to make mini pies.
Lotus Root and Peanut soup
Ingredients:
Lotus Root
Boiling water
Pork spare ribs
Red dates
Peanuts
Method:
Peel lotus root and slice 1/2 cm thick.
Pour boiling water into slow cooker.
Put in pork spare ribs, a handful of dates and a handful peanutes.
Cook for at least 3 hours.
Salmon and Dill
Ingredients:
Salmon steak
olive oil
pepper
fresh dill
lemons or limes
Drizzle a little oil in baking dish.
Place salmon steak in baking dish skin down and move around to ensure bottom is covered with oil.
Coat top with all and rub with fork.
Sprinkle salt and pepper.
Sprinkle generous amount of dill on top.
Serve with more fresh dill and lemon or lime wedges.
Pork cutlet with caramelized onions and apple sauce
Ingredients:
Free range pork cutlets
2 onions, diced large
4 garlic cloves, julienned
Inch of ginger, julienned
butter
pepper
fish sauce
soy sauce
Sprinkly pork cutlets with salt, pepper, soy sauce, and fish sauce.
Melt a large piece of butter in a frying pan on low heat.
Add onions until slightly softened.
Place pork chops, marinated side down into the pan.
Sprinkly pork cutlets other side with salt, pepper, soy sauce, and fish sauce.
add garlic and ginger.
Toss ingredients every few minutes. Cook chops for about 4 minutes on each side.
Use apple sauce below.
Apple sauce
Ingredients:
2 apples, diced fine or grated
2 cups water
tsp ground cardamon
tsp ground cinnamon
handful of walnuts, crushed
Bring water to boil with all ingredients except walnuts.
Reduce.
Add walnuts about 5 minutes before bringing off heat,
Once water is mostly gone, it is ready to serve.
Chilli Mussels
Ingredients - mussels:
900g of peeled mussels or 2 kg of shelled mussels
1/3 cup dry white wine or water
lemon for garnish
parsley for garnish
Ingredients - sauce:
15g butter and tsp coconut oil
500g chopped ripe tomatoes
1 large diced onion
2 chillies or some bottled chilli
2 garlic cloves
1 tsp paprika
2 tsp chopped basil
2 tblsp tomato paste
Heat butter and oil
Add onions garlic and chilli until onion is transparent
Add paprika basil and tomato paste.
Add additional chilli if required to taste
Add white wine as required to loosen sauce.
Simmer for up to 40 minutes.
Put wine in saucepan.
Add mussells - mussels will stick out of the water and be "steamed"
Put on a lid so that steam is created, then bring to boil.
If unshelled then steam until the mussels all open. discard any that dont.
For shelled, then steam until cooked.
Strain the remaining liquid from the pot.
Add the sauce and stir to coat the mussels.
Serve with lemon and parsley as garnish.
Mushroom Soup
Ingredients:
300g mushrooms (brown mushrooms)
1 onion
80g butter50g plain flour
500mL chicken stock
2 teaspoons lemon juice
250mL milk
Cream
Salt and pepper
Melt butter with onion in a saucepan and cook until onion is soft.
Add mushrooms and cook gently for 5 minutes, stirring all the while.
Stir in flour and cook for 1 minute, stirring occasionally.
Remove from heat and slowly pour in the chicken stock while stirring.
Bring to boil and continue stirring until soup is thick.
Stir in lemon juice and milk.
Season with salt and pepper.
Cover and simmer for 25 minutes.
Serve with some cream.
Chicken Curry with Goji berries and blueberries
Introduction
This is a recipe that I found in my local newspaper.
Curry Ingredients
20g coriander, chopped
200g blueberries
2 tbspn grated ginger
3/4 tsp salt
500g greek yoghurt
4 cloves garlic, chopped
3 tbspn olive oil
1 tsp tumeric
2 tbspn ground cinnamon
1 tsp chilli powder
500g chicken breast, diced
1 tsp garam masala
Pilau rice
2 tsp cumin seeds
2 tbspn olive oil
1 small onion, sliced
1 tsp tumeric
1 grated carrot
1 cup basmati rice
1/2 tsp salt
50g goji berries
handful peas
Instructions
1. Blend coriander, blueberries, ginger and salt with the yoghurt, and set aside.
2. Place garlic in saucepan with olive oil and heat til garlic starts to brown.
3. Add tumeric and heat 20sec, mix ground cinnamon and chilli powder and heat 20sec.
4. Add chicken and seal, stirring frequently.
5. Slowly pour in yoghurt mixture and bring to a simmer for 10 min uncovered, stirring occasionally.
6. Mix in masala and garnish with extra coriander.
And for the pilau: -
1. Heat cumin seeds and olive oil until seeds begin to pop - about 3min.
2. Fry onion, and then stir in tumeric, heat for 20sec.
3. Add carrot and cook 2 min.
4. Place onion mixture, rice, salt, and 1 3/4 cup boiling water into a saucepan and cook until done.
5. Add goji berries and peas, and let stand covered for 10mins.
6. Fluff with fork and serve.
Mustard Chicken and Sweet Potato
Introduction
This is an easy dish to cook, because it doesn't require any tricky ingredients.
Ingredients
1 large chicken breast
1 sweet potato
1 jar of roasted garlic, sundried tomato & mustard (sold in Aldi)
1/2 ounce of butter
Extra virgin olive oil (preferably organic)
Optional: sundried tomatoes, capers, kalamata olives, fetta cheese squares
Instructions
Turn on oven about 200 degrees celcius
Create large slices of the chicken breast
Place chicken in a baking pan and mix with the jar of mustard and mix into the chicken
Dice the sweet potato into small squares
Surround the chicken with sweet potato.
Nestle pieces of butter with the sweet potato and drizzle over olive oil to taste.
Place in oven to cook. Remove once to turn over the chicken pieces so they cook evenly. You can add the optional ingredients at this time. Leave in oven until chicken is cooked thoroughly. Serve with a salad or sauted / stirfried vegetables.
Sushi without Rice
Nori seaweed sheets
1 cup of sliced meat or fish (smoked salmon works well)
Avocado
Jullienne cucumbers
Julliene carrots
Any other veggies you desire
Place nori shiny side down on sushi mat. Put meat on top. Spread the avocado over the meat and also the jullienned veges. Fold nori over toppings and squeeze to secure. Slice into sizes as required.
Souvlaki Wraps
Wraps
Sliced Lamb
Crushed garlic
Onion powder
Pinch salt
Olive oil
Greek or natural yoghurt
Lettuce
Tomato
Grated cheese
Sour cream
Instructions
Marinade lamb in crushed garlic, onion powder, salt and olive oil. You might like to add a little cayenne pepper as well.
Mix in the yoghurt.
Cook in a frypan.
Wrap with tomato, lettuce and cheese, and sour cream to taste.
Sweet and sour meatballs
http://www.bestrecipes.com.au/recipe/Sweet-and-Sour-Meatballs-L381.html
Steamed Fish
1 whole white fish
salt and pepper
1 thumb of galangal or ginger
60ml soy sauce
1 tbsp rice wine
4 pieces of spring onion.
Small bunch of coriander.
1/2 cup low flavour oil or seseme oil.
Wash fish
Season the fish inside and out with salt and pepper
Stuff the fish with galangal or ginger and also sprinkle on top (thumb size)
Place a steaming plate in a wok and pour water into the bottom of the wok so it does not touch the plate.Bring the water to the boil.
Place the fish inside aluminium wrap or banana leaf and onto the steaming plate.
Let the fish steam for 8 minutes.
Make a sauce with 60ml soy sauce, 1 tbsp rice wine and 1 tbsp water.
When fish is read, put into a serving plate, pouring off any excess liquid.
Place spring onion and coriander over fish.
Heat the oil until it is just hot but not smoking.
Drizzle over the coriander and spring onions.
Drizzle sauce over top.
Serve.
Potato and Kale Soup
Water
Potatoes, chopped
Kale, chopped
Almond milk (or another type of milk)
Onions, chopped
Garlic, crushed
Salt and pepper
Boil the water and add the other ingredients according to taste. Add potato first, and milk and seasonings at the end.
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