Category: Dinners

Categories
lunch Sides Soups&Salads Vegetarian

Tomato and watermelon gazpacho

  • 2kg ripe tomatoes (about 20), peeled and roughly chopped (1.9kg net)
  • 5 cloves garlic, peeled and roughly chopped 
  • 6 celery stalks, pale parts and leaves, all roughly chopped (450g net)
  • 1 small onion, roughly chopped (140g net)
  • 400g watermelon flesh, seeds removed
  • 100g crustless white bread, broken into small chunks
  • 150ml tomato passata (or tomato juice)2 tbsp red wine vinegar 
  • 200ml olive oil, plus extra for drizzling 
  • 15g basil leaves
  • Coarse salt and black pepper

Croutons

  • 150g crustless white bread, broken into 2-3cm chunks
  • 3 tbsp olive oil 
  • 1½ tbsp red wine vinegar 
  1. First make the croutons. Preheat the oven to 180C. Place the bread in a medium bowl along with the oil, vinegar and 1 teaspoon of salt. Place a griddle pan on a high heat, add the croutons and cook for 2 minutes, turning until all sides are slightly charred and starting to crispen. Transfer from the pan onto a baking tray and place in the oven for about 12 minutes, until golden brown and crispy. Set aside to cool. 
  2. Place the tomatoes, garlic, celery, onion, watermelon, bread, passata and 10 grams of basil in a blender or large bowl along with 1½ teaspoon of salt and a good grind of black pepper. Blend until smooth and then, with the blender still going, add the vinegar and olive oil. Refrigerate until needed. 
  3. To serve, pour the soup into individual bowls and top with the croutons. Tear the remaining basil and sprinkle it on top of each portion, along with a final drizzle of oil. Finish with a little sea salt and serve at once.
Categories
Dinners Vegetarian

Kung Pao Tofu

  • 2 blocks extra firm tofu
  •  4 Tbsp cornstarch
  • 4 Tbsp sesame oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 bunch green onions
  • 1 cup cashews
  • 1 tbsp minced fresh ginger
  • 6 garlic cloves
  • 10 whole dried red chili peppers cut a few in half if you like spice

Kung Pao Sauce

  • ¼ cup soy sauce
  • ⅓ cup rice vinegar
  • 2 tbsp sugar
  1. Place two paper towels on a plate. Put the entire block of tofu (drained from its packaging liquid) onto the paper towels. Place two more paper towels on top of the tofu then place a heavy item on top of it. Not so heavy as to crush the tofu, just heavy enough to squeeze out the liquid. “Drain” the tofu for 30 minutes, changing the paper towels half way through.
  2. Make the Kung Pao sauce: combine soy sauce, rice vinegar and sugar in a bowl. Stir to combine and set aside.
  3. Once the tofu is done draining, slice it into 1-inch cubes and place them in a large bowl. Sprinkle with cornstarch and gently toss with your hands, until they are all coated.
  4. In a large skillet, heat 2 tablespoons of the sesame oil over high heat. Working in batches so as not to overcrowd the pan, stir-fry half of the tofu until all 4 sides are lightly browned. About 15 minutes total. Remove the tofu from the pan, onto a paper towel lined plate. Repeat with remaining tofu.
Categories
Dinners Vegetarian

Tortellini Pasta in Garlic Spinach Tomato Sauce

  • 220g ricotta cheese stuffed tortellini
  • 1 tablespoon olive oil 
  • 1 medium onion minced
  • 4 Roma tomatoes diced (or 1 can low-sodium diced tomatoes)
  • 2 cups fresh spinach roughly chopped
  • 3 garlic cloves minced
  • Salt and fresh cracked pepper
  • 60ml vegetable stock
  • crushed red pepper flakes
  • Grated parmesan cheese  for garnish

DIRECTIONS

1. To make this tortellini pasta in garlic spinach tomato sauce: Heat 1 tablespoon olive oil over medium heat and cook onion until fragrant and translucent. Add fresh tomato and season with salt, pepper, and red pepper flakes. Simmer for 3 or 4 minutes, stirring from time to time.

2. Add garlic, vegetable stock, and spinach to the skillet and cook on medium, about 2 – 3 minutes until spinach wilts just a little. Remove from heat, cover with a lid, and set aside off heat.

3. In the meantime, cook tortellini pasta according to package instructions. Drain and rinse.

4. Add cooked and drained tortellini pasta to the skillet with spinach and tomato sauce. Stir everything together to combine and warm on medium-low heat, adjust seasoning and serve the tortellini pasta in garlic spinach tomato sauce with a good sprinkle of parmesan and a drizzling of olive oil. Enjoy!

Categories
Dinners Vegetarian

Homemade tortellini

PREPARATION40 minutes

COOK TIME15 minutes

SERVINGS Serves 4 to 6

  • 2-3/4 cups of Flour
  • 3 Eggs
  • 1 Tbsp of Olive Oil
  • 1 tsp of Salt
  • 1/4 cup of Water
  • 2/3 cup of Ricotta
  • 3 Tbsp of Freshly Grated Parmigiano

To make the pasta, in the food processor add flour salt olive oil and eggs and pulse until mixture resembles coarse sand, with the motor running, stream in water and mix until the dough comes together.

wrap the dough in some plastic wrap and put in the fridge for at least one hour.

In a small bowl mix together the ricotta and parmesan and set aside.

Cut the dough into 8 equal pieces. Pass through the pasta machine up to 6 or 7.

Cut circles out of the sheets of dough and fill with a small amount of cheese mixture. Then fold in half then wrap the corners around to form the tortellini.

Cook in boiling salted water until they float.

Categories
Dinners Salmon

Za’atar salmon and tahini

  • 4 salmon fillets (600g), skin on and pin bones removed
  • 2 tbsp Za’atar
  • 2 tsp Sumac
  • 60ml olive oil
  • 250g baby spinach
  • 90gr tahini
  • 3 garlic cloves, crushed
  • 3½ tbsp lemon juice
  • 1½ tbsp roughly chopped coriander leaves
  • salt and black pepper

METHOD

1. Preheat the oven to 220°C fan.

2. Pat dry the salmon and sprinkle with salt and pepper. In a small bowl, combine the Za’atar and Sumac. Place the salmon skin-side down, and sprinkle all over the top to create a crust.

3. Place a large ovenproof sauté pan on a medium-high heat and add a tablespoon of oil. Once hot, add the spinach and a pinch each of salt and pepper and cook for 2–3 minutes, until just wilted.

4. Top with the salmon, skin side down, and drizzle the top of the fish with 2 tablespoons of oil. Bake for 5 minutes.

5. Meanwhile, in a small bowl whisk together the tahini, garlic, 2½ tablespoons of lemon juice, a good pinch of salt and 100ml of water until smooth and quite runny.

6. When ready, remove the pan from the oven and pour the tahini all around the salmon (but not on the fish at all). Bake for another 5 minutes, or until the fish is cooked through and the tahini is bubbling. Spoon over the remaining tablespoon each of lemon juice and oil and top with the coriander and extra sumac.

Categories
Sides

Roasted Beets

  • 1 ½ pounds beets (about 3 large or 5 small-to-medium)
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon fine salt, to taste
  1. Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
  2. Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about ½ to ¾-inch thick on the widest edge.
  3. Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
  4. Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.

NOTES

YIELD NOTES: If you’re roasting less than 1 ½ pounds of beets at a time, your beets will have more room around them and may finish roasting a bit sooner. If you want to double the recipe, I’d suggest using two baking sheets in the lower and upper thirds of the oven, swapping the pan positions after tossing.

Flavors that pair well with roasted beets:

  • Arugula and other bold greens, including collard greens
  • Avocado
  • Balsamic vinegar, as well as red wine vinegar and apple cider vinegar
  • Black pepper
  • Carrots
  • Creamy cheese and dairy, including feta, goat cheese, blue cheese, ricotta, crème fraîche, sour cream and plain yogurt
  • Fennel
  • Fresh herbs, including dill, basil, chives, mint, parsley, cilantro, tarragon and thyme
  • Honey and maple syrup
  • Lemon and orange
  • Lentils (here’s how to cook them)
  • Nuts and seeds, including pistachios, hazelnuts, walnuts, pecans, pine nuts, pepitas and sunflower seeds
  • Onions, especially green, red and shallots
Categories
Appetizers Sides Vegetarian

Dom Crenn Leeks with Bernaise

  • 200 grams extra-virgin olive oil
  • 1 garlic clove, peeled and smashed
  • 1 bay leaf, torn
  • 2 fresh thyme sprigs
  • 100 grams champagne vinegar or cider vinegar
  • 100 grams water
  • Fleur de sel or kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 4 medium leeks

For the béarnaise sauce:

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, peeled and diced
  • 5 tablespoons dry white wine
  • 5 tablespoons vermouth
  • 3 tablespoons white wine vinegar
  • 2 fresh tarragon sprigs
  • 2 fresh thyme sprigs
  • 2 egg yolks
  • 4 tablespoons unsalted butter, diced into small pieces
  • Lemon juice, to taste
  • 1–2 tablespoons sherry vinegar, to taste
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

For serving:

  • Reserved warm vinaigrette/confit cooking liquid
  • 1 tablespoon sherry vinegar
  • 2 tablespoons lemon juice, to taste
  • 2 fresh chives, chopped into 1-inch spears
  • Fresh herbs such as parsley, chervil, and tarragon (optional)

Make the warm vinaigrette and confit the leeks:

  1. In a medium saucepan set over medium heat, warm the olive oil. Use an instant thermometer to check that the temperature of the liquid stays below 300 degrees Fahrenheit.
  2. Add the smashed garlic, torn bay leaf, and thyme to the oil.
  3. Once you see the thyme begin to crisp, pour in the champagne vinegar or cider vinegar and water.
  4. Raise the heat to high, but do not allow the vinaigrette to boil.
  5. Season with salt and pepper, to taste, then remove the pan from the heat.
  6. Preheat the oven to 325 degrees Fahrenheit.
  7. Trim the root end from the leeks.
  8. Keeping the white portion of the leeks intact, chop off the green parts, and discard them or save them for use in a vegetable stock.
  9. Soak the trimmed leeks in water to clean.
  10. Remove the leeks from the water, dry them, and transfer them to a roasting pan.
  11. Pour the warm vinaigrette over the leeks until they’re mostly submerged.
  12. Confit the leeks in the oven until they’re tender, about 30 minutes.

Make the béarnaise sauce:

  1. Heat the olive oil in a medium saucepan set over medium heat, then add the diced shallot.
  2. Once the shallot begins to warm, after about 2 minutes, add the white wine and vermouth to the saucepan.
  3. Let the mixture reduce by half for about 10 minutes.
  4. After 10 minutes, remove the saucepan from the heat and taste the liquid.
  5. If the alcohol flavor is strong, return the saucepan to the heat. Continue cooking until the alcohol flavor is muted, another 5 minutes.
  6. Add the white wine vinegar, tarragon, and thyme, and lower the heat to medium-low.
  7. Cook until the flavors have infused into the liquid, about 2 minutes.
  8. After about 2 minutes, strain the vinaigrette reduction through a fine-mesh strainer into a small glass bowl. Confirm that all of the shallot and herb pieces have been removed from the liquid.
  9. Prepare a bain-marie: In a medium saucepan set over medium heat, bring 2 inches of water to a simmer. Place a large stainless steel bowl or double boiler over the saucepan.
  10. Lower the heat to medium-low, and add the egg yolks to the bowl or double boiler.
  11. Whisk the yolks vigorously, removing the bowl or double boiler from the heat whenever the yolks begin to harden.
  12. Once the yolks begin to thicken, after about 2 minutes, gradually add the vinaigrette reduction while continuing to whisk vigorously for about 1 more minute.
  13. Make sure the water stays at a simmer, and the yolks do not start to cook. The mixture should thicken enough to coat the back of a spoon without running. Adjust the temperature in the bowl or double boiler by removing it from the heat as needed to prevent the sauce from breaking. (When the oil separates from the reduction, it’ll look pooled with droplets of solids floating in the oil.)
  14. After 1 more minute, remove the bowl or double boiler from the heat. Dip the back of a spoon into the mixture. Test the emulsion by holding the spoon vertically: The mixture should cling to the spoon and be homogenous.
  15. Keeping the temperature in the bowl or double boiler a bit cooler than before, add the diced butter in batches. Continue to whisk vigorously until all the butter is combined.
  16. Bring the bowl or double boiler back to the heat, then remove it again, repeatedly, as you whisk. The temperature should stay warm enough to incorporate the butter but cool enough to prevent the emulsion from breaking.
  17. After all of the butter is incorporated, season the sauce with the lemon juice, salt, paper, and sherry vinegar.

Serve the confit leeks with béarnaise sauce:

  1. To serve, use tongs to carefully transfer the warm confit leeks to a paper towel (reserve the cooking liquid).
  2. Once the excess oil has drained from the leeks, transfer them to a cutting board, and slice them into uneven cylinders about 1–2 inches in length.
  3. Arrange 3–4 of the tallest leek pieces vertically on each plate, with shorter leeks clustered closely around them to create towers.
  4. Season the reserved confit cooking liquid with the sherry vinegar and lemon juice, then spoon the seasoned liquid onto the leeks, to taste.
  5. Spoon a generous amount of béarnaise sauce onto the leeks so that the sauce drips down the cylinders unevenly.
  6. Use tweezers to garnish the dish with chives and other fresh herbs, if using, to taste.
Categories
Appetizers Dinners Scallops

Scallops with Parsley Lime Butter

  • 1½ lb sea scallops, muscles removed (see tip)1 tsp sea salt, divided
  • ½ tsp ground black pepper, divided
  • 5 tbsp organic unsalted butter, softened, divided
  • 1 tbsp avocado oil
  • 2 tbsp finely chopped fresh parsley
  • ¼ tsp grated lime zest + 2 tsp fresh lime juice
  • 1 clove garlic, minced

Using a paper towel, pat scallops completely dry. Sprinkle with ¾ tsp salt and ¼ tsp pepper.

Heat a large skillet on medium-high; melt 1 tbsp butter with oil, swirling to coat.

Working in batches if necessary, add scallops to pan and cook, undisturbed, until bottoms are golden and crusty, 1½ to 2 minutes.

Flip and cook just until bottoms are golden and crusty, 1½ to 2 minutes more. Transfer to a plate; cover to keep warm.

Meanwhile, in a small bowl, mash together remaining 4 tbsp butter, parsley, lime zest and lime juice. Season with remaining ¼ tsp each salt and pepper.

Reduce heat to medium-low. Add garlic to pan; cook, stirring, for 30 seconds. Add cilantro-lime butter, stirring to melt butter and incorporate garlic. Divide scallops among 4 plates; spoon butter mixture over top.

Categories
Dinners lunch Vegetarian

Cleanse Bowl

  • 1/4 butternut pumpkin
  • 1 tbs olive oil
  • 1/2 cup quinoa cooked
  • 1/2 avocado cubed
  • 1 carrot grated
  • 1 beetroot grated
  • 2 handfuls spinach
  • 1 pinch sea salt
  • 1 sprinkle sesame seeds *to decorate
  • 1 sprinkle chilli flakes *to decorate

DRESSING

  • 1 tbs tahini
  • 1 tbs olive oil
  • 1 tsp turmeric powder
  • 1 tbs lemon juice
  1. Preheat the oven to 180C.
  2. Slice the butternut pumpkin into long wedges and arrange on a tray lined with baking paper. Roast in the oven for 35 – 40 minutes, or until cooked through and slightly caramelised.
  3. Meanwhile, make the dressing by adding all the dressing ingredients in a small bowl and whisking until combined.
  4. Divide the quinoa, avocado, grated carrot and beetroot, spinach and roasted pumpkin between two bowls. Drizzle over the dressing.
Categories
Dinners Salmon

Orange Glazed Salmon

  • 2 tablespoons avocado oil
  • 4 (6-ounce) salmon filets, (Alaskan Sockeye or Coho)
  • 1 orange, juiced
  • 2 cloves garlic, minced
  • 2 tablespoons honey
  • 2 tablespoons tamari
  • 1 teaspoon thyme, finely chopped
  • salt and pepper, to taste
  • 1/2 teaspoon flour
  • 1 teaspoon water

Pat salmon dry with a paper towel, then season with salt and pepper.  

Heat the avocado oil in a pan on medium high heat. Add salmon and cook for 3-4 minutes each side.

While the salmon is cooking, make an arrowroot slurry by stirring together the arrowroot powder and water. Set aside. 

Once the salmon is cooked, transfer to a plate.

Turn the heat down to medium-low and sauté the minced garlic in the pan for 30 seconds. Add the orange juice, honey, tamari, thyme and arrowroot slurry. Whisk the ingredients together for 1-2 minutes or until slightly thickened.

Add the salmon back to pan and spoon glaze over salmon before serving.