Preheat the oven to 200 C. Cook quinoa according to package instructions.½ cup quinoa
Wash the sweet potato and cut half and then dice it in ice cube sized pieces.9 oz sweet potato
Cut broccoli into small florets.9 oz broccoli
Thinly slice chilli, parsley, garlic and green onion and add to a bowl with olive oil and 3 tbsp water.1 red chili pepper,2 sprigs parsley, fresh,2 clove garlic,1 green onion,1 tbsp olive oil
Lay sweet potato and broccoli on a baking sheet. Top with the olive oil mix, salt and black pepper per taste. Toss a little.Salt and pepper to taste
Bake for 23 minutes or until the sweet potatoes and broccoli are tender. Then add the edamame beans to the baking sheet and toss. Get back to the oven for 2 minutes.1 cup edamame beans
Meanwhile, to make the dressing mix the grated ginger, apple vinegar, sugar, soy sauce and sesame oil. Allow to rest so the ginger infuses.1 tsp ginger, fresh,1 ¼ tbsp apple vinegar,2 tsp sugar,4 ½ tsp low sodium soy sauce,1 ½ tsp sesame oil
To serve, lay the quinoa as a base and top with roasted veggies and spinach. Drizzle dressing and enjoy.2 oz baby spinach
Step 1Preheat oven to 180°C. Drizzle 1 tbs of the oil over the cauliflower in the trays and sprinkle with salt. Roast for 15 mins or until light brown.
Step 2Meanwhile, cook the couscous in a saucepan of boiling water for 5 mins or until just tender. Drain well. Transfer to a large heatproof bowl and stir in the lemon juice and remaining oil.
Step 3Heat pan over medium-high heat. Cook the zucchini and haloumi for 2 mins each side or until golden.
Step 4Add the tomato and onion to the couscous in the bowl with the cauliflower and currants. Gently toss to combine. Arrange on a serving platter with the zucchini and haloumi. Sprinkle with coriander and drizzle with reserved dressing. Serve with lemon wedges.
Score the skin side of the salmon with a sharp knife making horizontal scores about 1 inch apart. Season both sides of the salmon with salt, pepper, and cayenne. Heat a large skillet over medium heat. Add the olive oil once the pan is hot. Add the salmon to the pan skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks. Cook for 2 minutes, then flip the fish to cook it for another 1 to 2 minutes until browned. Flip the salmon so that the skin side is down once again. Add 1 tablespoon of the butter, half of the sliced garlic, and the 4 sprigs of thyme. Reduce the heat to medium-low and cook the salmon for 5 minutes. Remove the salmon from the skillet, leaving the pan on the heat. Add the zest, lemon juice, the remaining 2 tablespoons butter, and the remaining sliced garlic and cook for 1 minute, stirring until the butter is melted and creamy. Plate the salmon and top the fish with the lemon butter sauce.
for the potatoes: 1 1/2 lbs very small potatoes (all should be smaller than a golf ball), such as Yukon Gold 1 small yellow onion scant 1 tsp kosher salt, plus more for salting the water 7 tbsp olive oil freshly ground black pepper 1/4 cup finely chopped fresh parsley
for the aioli: 2 garlic cloves, minced or grated 2 tsp fresh lemon juice 1/2 tsp fine sea salt (plus more to taste) 1 large egg 1 large egg yolk 3/4 cup (170g) olive oil
Bring a large pot of well-salted water to boil. Add the potatoes and boil until just tender and easily pricked with a knife, about 10 minutes, though the timing will vary depending on the size of your potatoes so check them often. You want them to be cooked enough to crush easily but not so cooked that they will break apart completely when smashed. When they’re done, drain and set aside to cool slightly. Meanwhile, cut the onion in half, then into 1/4 inch-thick slices.
Preheat your oven to 400°F.
Sprinkle a large rimmed baking sheet with 3 tbsp of olive oil. Scatter the boiled potatoes across the tray and, using a small glass or measuring cup, smash them until they’re about 1/4 inch thick. Carefully, so as not to break them too much, toss the potatoes with the other 4 tbsp olive oil, the onion slices, scant 1 tsp kosher salt, and some freshly ground black pepper. Spread into an even layer across the baking sheet.
Bake for 45-50 minutes, flipping the potatoes and onions once or twice during baking. They’re done when the edges and little cast off bits of the potatoes are super crispy and browned. Scatter with 1/4 cup finely chopped parsley. Eat warm.
While the potatoes bake, make the aioli. Combine 2 cloves minced garlic, 2 tsp lemon juice, and 1/2 tsp fine sea salt in a food processor.* Pulse a few times and then let sit for a couple of minutes to allow the garlic time to mellow. Add the egg and egg yolk and blend until fully combined. With the food processor on, pour in 3/4 cup olive oil in a very slow, steady stream, until all the oil is used up (you can pour more quickly when half the oil is left) and the aioli is totally emulsified; it will be the consistency of a slightly looser mayonnaise. Taste and add lemon juice and salt as needed. Either serve the aioli in a communal bowl for dipping, or allow diners to dollop a spoonful on their plate to dip from. (Note: the aioli will thicken in the fridge.)
4 tbsp soured cream, mixed with 1 tbsp ice-cold water
pickled cucumber
1 cucumber, peeled, seeded and roughly diced
1 tsp sea salt
25g caster sugar
25ml white wine
25ml white wine vinegar
Courgette soup
50ml olive oil
750g courgettes, quartered lengthways, seeds removed and finely sliced
100ml chicken stock
15g marjoram or oregano
50g spinach
STEP 1 Toss the cucumber with the salt and put into a sieve for 20 minutes. Add the sugar, wine and vinegar to a pan, bring to the boil and allow to cool completely.
STEP 2 Rinse the cucumber under cold running water, put into the cool pickling liquid and chill until needed.
STEP 3 Sprinkle the sea salt over the trout portions and chill for 20 minutes. Rinse under cold running water and pat dry.
STEP 4 For the courgette soup, heat the oil in a large pan over a high heat and add the sliced courgettes. Cook for 5-10 minutes, stirring constantly, until they stop giving off as much steam.
STEP 5 Add the chicken stock and cook until nearly evaporated. Add the marjoram and spinach and cook for a final minute.
STEP 6 Transfer to a blender or food processor and whizz to a purée. Keep warm.
STEP 7 Heat a tbsp of oil in a frying pan over a medium-high heat. Add the trout, skinned-side down and cook for 3 minutes.
STEP 8 Turn each fillet and add the butter. Cook for 1 minute and remove to a plate to rest for a few minutes. Flake into large pieces.
STEP 9 Put the shredded lettuce and butter in a pan and cook for 1 minute, adding 1 tbsp of water. Add the chervil and remove from the heat.
STEP 10 Divide the soup between 4 bowls, top with the trout, soured cream, lettuce and drained, pickled cucumber.
STEP 1Wrap the goat’s cheese tightly in clingfilm and freeze for at least 5 hours, but preferably overnight.
STEP 2For the tomato essence, add all of the ingredients to a bowl, mix well, cover and leave to marinate for 1 hour.
STEP 3Pour the mix into a food processor and pulse several times until it’s a rough pulp. Pour into a large mixing bowl lined with a double layer of clean muslin. Tie together the 4 corners of the muslin with string and suspend over the bowl – we do this using the taps above a sink or two overturned chairs and a broom handle. Leave to hang for at least 4 hours.
STEP 4Bring a pan of water to the boil and blanch the cherry tomatoes for 15-20 seconds before plunging straight into iced water. Peel and put into a bowl. Sprinkle with the salt, sugar and smoked paprika, and leave to marinate for 30 minutes.
STEP 5When ready to serve, warm the tomato essence in a pan. Divide the peeled tomatoes between bowls, sprinkle with pine nuts and basil, and grate over the frozen goat’s cheese so that it completely hides the tomatoes. Pour the warmed tomato essence at the table, if you like.
Mix all of the tandoori spices together in a blender, blitz until combined then set aside somewhere warm to infuse for a minimum of 2 hours
Mix 1 tsp of the spice mix through the yoghurt and season. Place in the fridge until ready to serve
Drain, rinse the chickpeas before mixing with the cucumber
Season the scallops with a generous sprinkling of the tandoori spice and a little salt
Place a pan over a medium heat and add a little olive oil. Once hot, add the scallops and cook for 2 minutes on each side. Remove and rest in a warm place for 5 minutes
Dress each plate with swirls of the yoghurt and spoon some of the cucumber and chickpea mix around the plate. Cut the scallops in half, arrange on the plates and garnish with a few leaves of coriander cress. Serve immediately
Peel and chop the red onion. Place in cold water, strain. Rinse and dry the chives. Set aside 2 sprigs of chives and chop 1 1/2 tbsp of chives. Zest and press the lime.
Brown the thawed shrimp in a skillet for 5 minutes with 1 tbsp oil. Peel the shrimp and cut them into half inch pieces. Chill.
Peel and cut the kiwis into small cubes.
Peel the grapefruit, remove the pith, and cut the segments of fruit into 2 or 3 pieces each.
Add all ingredients except only 1 tsp lime juice, add 1 tsp olive oil and salt and pepper. Refrigerate for at least 2 hours.
Put into bowls, decorate with sprig of chives and pinch of red pepper.
140 g (about 1) leek, white part only, thoroughly washed and sliced into 3mm-thick rounds
60 ml freshly squeezed orange juice from about 2 oranges
60 ml soy sauce
18 ml lime juice (optional)
480 ml rice bran oil, safflower oil, or any vegetable oil with a high smoke point
8 day-old corn tortillas
340 g sashimi-grade tuna, trout, or other fatty fish, thinly sliced against the grain
30 g Mayonesa Con Chipotle
1 avocado, cut in half, pitted, peeled, and cut into 8 slices
Lime wedges, for serving
Make the Mayonesa Con Chipotle. In a food processor or blender, pulse the egg, lime juice, salt, and chipotle until well combined. With the motor running, slowly add the oil in a thin stream, processing until the mayonnaise emulsifies and turns creamy, about 4 to 5 minutes. Partway through, be sure to turn off the processor and scrape down the sides to incorporate all ingredients. Set aside. (Gabriela encourages you to make your own mayonnaise at home, but you can also start with premade mayo and stir 1 to 2 tablespoons of puréed canned chipotles into it, depending on your spice preference.)
Prepare the leeks. Place the sliced leeks in a bowl of cold water and use your fingers to gently separate the rings. Transfer the rings to a clean towel and allow them to dry completely.
Make the tuna marinade. In a small bowl, stir together the freshly squeezed orange juice and soy sauce, and taste. If the mixture isn’t acidic enough, add the juice of 1 to 2 whole limes. The juice should be a little sweet, a little salty, and a little acidic.
Fry the tortillas. In a large, heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat until it reaches 180°C (350°F). Ensure that there are at least 2 inches (5 centimeters) of oil in the pan. Working in batches to avoid overcrowding, add as many tortillas as will fit in the oil, flipping occasionally with a wire skimmer. Cook until golden and firm, about 1 minute. (If your tortillas are thicker, they’ll need more time to fry.)
Transfer the fried tortillas to a plate lined with paper towels to cool. Repeat the frying process with the remaining tortillas. Once all of the tortillas are fried, don’t discard the oil; you’ll be using it to fry the leeks. Allow the tortillas to cool for at least 15 minutes.
Marinate the tuna. While the tostadas are cooling, place the fish in a small bowl with the soy sauce–orange juice marinade. Set aside.
Fry the leeks: Make sure that the oil is at 180°C (350°F). Drop the leeks into the oil and stir constantly so they cook evenly and don’t stick together. The instant you see the leeks turning golden, after about 2 to 3 minutes, remove them with a slotted spoon or wire skimmer and set them on a plate lined with paper towels to cool completely. The leeks will crisp up as they cool.
Assemble. Once the tostadas are cool, spread a thin layer of mayonnaise evenly across the surface of each one. Distribute the sliced fish among all of the tostadas. Sprinkle each one with fried leeks, and add a slice of avocado. Serve with fresh lime wedges.
