CORN, ASPARAGUS AND ZUCCHINI FRITTERS

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CORN, ASPARAGUS AND ZUCCHINI FRITTERS
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Servings
patties
Ingredients
  • 1 bunch fresh asparagus
  • 1 medium zucchini
  • 1 cup fresh corn kernels cooked
  • 2 Tbsp ground flaxseed + 6 Tbsp warm water
  • 5 Tbsp whole wheat flour
  • 1 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp salt
  • black pepper to taste
  • 6 Tbsp plain yogurt or sour cream or vegan alternative
  • 1 clove garlic crushed
  • 3 tsp dried dill
  • 1 Tbsp lemon juice
  • chives chopped (for garnish)
Servings
patties
Ingredients
  • 1 bunch fresh asparagus
  • 1 medium zucchini
  • 1 cup fresh corn kernels cooked
  • 2 Tbsp ground flaxseed + 6 Tbsp warm water
  • 5 Tbsp whole wheat flour
  • 1 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp salt
  • black pepper to taste
  • 6 Tbsp plain yogurt or sour cream or vegan alternative
  • 1 clove garlic crushed
  • 3 tsp dried dill
  • 1 Tbsp lemon juice
  • chives chopped (for garnish)
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Instructions
  1. In a small bowl, combine ground flaxseed with warm water, mix well, and set aside (in the fridge) for about 10 minutes until it is well combined and a gel has formed.
  2. Rise asparagus and trim the woody ends off. Cut the ends off the zucchini and rinse.
  3. Run the asparagus and zucchini through the food processor with the shredding blade attachment.
  4. In a large mixing bowl, combine shredded asparagus and zucchini, corn (thawed if using frozen), flour, salt, pepper, thyme, parsley, and flax egg. Stir to combine.
  5. Spread a thin layer of coconut oil on a large saute pan then place over medium heat.
  6. Form cakes with your hands and place on saute pan. Make the fritters as thin as possible; this will make them crispy. Use your spatula to flatten once on the pan.
  7. Cook for about 3-4 minutes on each side or until browned.
  8. In a separate bowl, combine vegenaise, garlic, dill, and lemon juice and stir until well combined. Top your fritters with this delicious sauce, chopped chives, and fresh or dried dill.
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Honey Grilled Watermelon Caprese Salad

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Honey Grilled Watermelon Caprese Salad
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Servings
Ingredients
  • 2 large round watermelon slices, each cut into 4 triangles (so 8 triangles)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons honey
  • 1 punnet of grape tomatoes quartered
  • 120 g of fresh mozzarella balls cut in half or sliced
  • a bunch of fresh basil leaves
  • balsamic glaze for drizzling
Servings
Ingredients
  • 2 large round watermelon slices, each cut into 4 triangles (so 8 triangles)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons honey
  • 1 punnet of grape tomatoes quartered
  • 120 g of fresh mozzarella balls cut in half or sliced
  • a bunch of fresh basil leaves
  • balsamic glaze for drizzling
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Instructions
  1. Preheat a grill or fry pan to medium heat.
  2. Brush both sides of each watermelon triangle with olive oil and season all sides with salt and pepper.
  3. Add a drizzle of honey over each triangle and place them on the grill, grilling each side for about 2 minutes.
  4. Remove and add a little more honey if desired.
  5. Assemble salads by placing 2 watermelon triangles on each plate, then cover with a sprinkle of tomatoes, mozzarella and basil leaves.
  6. Add some salt and pepper on top, then drizzle with balsamic glaze. Serve!
Recipe Notes

Balsamic Glaze is available in our store. However if you want to make it add 1 cup of balsamic vinegar and 1 tablespoon of brown sugar to a pan, bring to the boil then reduce heat and simmer until reduced by 3/4. The glaze will thicken further once removed from the heat.

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Pan-fried & raw asparagus with goats curd & beetroot

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Pan-fried & raw asparagus with goats curd & beetroot
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Servings
Ingredients
  • 10 spears bunch asparagus washed
  • 100 g cooked beetroot
  • 150 g goat's curd (or use goat's cheese ricotta or cottage cheese)
  • baby salad leaves to decorate
For the dressing
  • 70 ml grapeseed oil plus 2 tsp extra for grilling the asparagus
  • 1/4 zest orange plus 30ml juice
  • 20 g pine nuts lightly toasted
Servings
Ingredients
  • 10 spears bunch asparagus washed
  • 100 g cooked beetroot
  • 150 g goat's curd (or use goat's cheese ricotta or cottage cheese)
  • baby salad leaves to decorate
For the dressing
  • 70 ml grapeseed oil plus 2 tsp extra for grilling the asparagus
  • 1/4 zest orange plus 30ml juice
  • 20 g pine nuts lightly toasted
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Instructions
  1. First, make the dressing. In a small bowl or jug, whisk the oil, orange zest and juice lightly, then add the pine nuts and set aside.
  2. Hold the asparagus at the base and just below the tip, then snap in two – you will feel a natural breaking point where the asparagus becomes a little woody. Save the woody bases for soups or stocks.
  3. Shred four spears of asparagus using a mandolin (or slice lengthways with a vegetable peeler). Repeat the process with the cooked beetroot. Put the shaved asparagus in a bowl of cold water and set side.
  4. Heat a frying pan or skillet over a high heat until hot. Coat the remaining six whole pieces of asparagus with the oil and place in the hot pan, moving them around in the pan, and season with a few pinches of sea salt. Allow the asparagus to brown, then remove, draining off any excess oil.
  5. Put the roasted asparagus on the plate, then add dollops of the curd. Drain the raw asparagus, then layer it over the curd with the slices of cooked beetroot. Stir the dressing and drizzle over the dish. Add some baby salad leaves to decorate, if you like.
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Baked Coconut Chicken Tenders with Mango Mustard Sauce

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Baked Coconut Chicken Tenders with Mango Mustard Sauce
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Servings
as a main
Ingredients
Chicken
  • 3 inch chicken breasts pounded to ½thickness and cut into strips
  • Brine/Marinade
  • 1 cups ½coconut milk
  • 1 tsp lemon zest
  • 1 tsp chili flakes
  • 1 tsp salt
Coating
  • 3 eggs large
  • 1 cups ½rice flour
  • 3 cups coconut unsweetened shredded
  • 1 tsp sriracha
  • tsp ½chili flakes
  • salt to taste
sauce
  • 3/4 cup mango pieces
  • 1/4 cup mayonnaise
  • 3 tablespoons mustard dijon or stoneground
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon fresh lemon juice
  • salt to taste
Servings
as a main
Ingredients
Chicken
  • 3 inch chicken breasts pounded to ½thickness and cut into strips
  • Brine/Marinade
  • 1 cups ½coconut milk
  • 1 tsp lemon zest
  • 1 tsp chili flakes
  • 1 tsp salt
Coating
  • 3 eggs large
  • 1 cups ½rice flour
  • 3 cups coconut unsweetened shredded
  • 1 tsp sriracha
  • tsp ½chili flakes
  • salt to taste
sauce
  • 3/4 cup mango pieces
  • 1/4 cup mayonnaise
  • 3 tablespoons mustard dijon or stoneground
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon fresh lemon juice
  • salt to taste
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Instructions
  1. In a large bowl, mix together all the ingredients mentioned under brine/marinade and add the chicken strips to it. Cover and refrigerate overnight or for at least 2 hours.
  2. When ready to bake, preheat oven to 200°C. Set a cooling rack on a baking sheet and spray or brush with oil.
  3. Now start by creating an assembly line of ingredients. You will need three wide mouthed bowls or plates for this. In the first bowl or plate place rice flour. In the second bowl season eggs with salt and whisk them with Sriracha and 2 tablespoons water. In the third bowl, place shredded coconut seasoned lightly with salt and chili flakes.
  4. Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg and finally crust it with the shredded coconut mixture. Place the strip on the greased cooling rack. Repeat this till all the strips have been coated.
  5. Bake for 20 to 25 minutes till cooked through, turning halfway through. Place under the griller for the last 2-3 minutes till the tenders are golden brown.
  6. Serve these baked coconut chicken tenders with mango mustard dipping sauce.
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Cauliflower Steaks with Lemon-Herb Sauce

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Cauliflower Steaks with Lemon-Herb Sauce
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Course Main Dish
Servings
Ingredients
LEMON-HERB SAUCE
  • 1 cup parsley leaves
  • 1/2 cup coriander leaves
  • 1/2 cup Mint leaves
  • 1/2 cup roughly chopped green onion
  • 1 garlic clove smashed
  • juice of 1 lemon
  • 1/3 cup olive oil
CAULIFLOWER STEAKS
  • 1 large head cauliflower
  • 4 tablespoons extra-virgin olive oil divided
  • 4 teaspoons smoked paprika
  • Salt and freshly ground black pepper to taste
Course Main Dish
Servings
Ingredients
LEMON-HERB SAUCE
  • 1 cup parsley leaves
  • 1/2 cup coriander leaves
  • 1/2 cup Mint leaves
  • 1/2 cup roughly chopped green onion
  • 1 garlic clove smashed
  • juice of 1 lemon
  • 1/3 cup olive oil
CAULIFLOWER STEAKS
  • 1 large head cauliflower
  • 4 tablespoons extra-virgin olive oil divided
  • 4 teaspoons smoked paprika
  • Salt and freshly ground black pepper to taste
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Instructions
MAKE THE HERB SAUCE: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside.
  1. Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 3 to 4 minutes per side. The cauliflower should be easily pierced with a fork but not so tender that it falls apart.
MAKE THE CAULIFLOWER STEAKS: With a sharp knife, cut the cauliflower into 1-inch-thick slices. (You should get about 8 slices.) Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with 1/2 teaspoon smoked paprika, salt and pepper.
  1. To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately with steamed wild rice.
Recipe Notes

Leftover sauce will keep in the refrigerator for up to a week.

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CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS + ROSEMARY THYME PAN SAUCE

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CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS + ROSEMARY THYME PAN SAUCE
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Course Main Dish
Servings
Ingredients
  • 4 boneless skin-on chicken breasts
  • sea salt falkes
  • Freshly ground black pepper
  • 1-2 tablespoons light olive oil
  • 1 shallot (or small onion) diced
  • 1 garlic clove minced
  • 1 cup chicken stock
  • 2 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 tablespoon unsalted butter
Course Main Dish
Servings
Ingredients
  • 4 boneless skin-on chicken breasts
  • sea salt falkes
  • Freshly ground black pepper
  • 1-2 tablespoons light olive oil
  • 1 shallot (or small onion) diced
  • 1 garlic clove minced
  • 1 cup chicken stock
  • 2 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 tablespoon unsalted butter
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Instructions
  1. Preheat your oven to 180c and season the boneless, skin-on chicken breasts (skin side) with a generous amount of the salt and black pepper.
  2. Heat a large fry pan (non stick if possible) over medium-medium-high heat. When the pan is hot (check by splashing in a couple drops of water, they should instantly evaporate) drizzle in the olive oil, it should instantly start shimmering.
  3. Working in batches of two, place the seasoned chicken breasts skin-side-down into the oil and sear, don't not touch or move for 6-8 minutes.
  4. Sprinkle with salt and black pepper before turning and continue to cook for four more minutes. Remove to a clean plate and repeat with the two remaining chicken breasts.
  5. Return all the breasts back to the pan and place them in the preheated oven for 15-20 minutes or until cooked through.
  6. Remove the chicken to a clean plate to rest, and start with the pan sauce.
  7. Place the pan the chicken was in onto the stove top and heat over medium high heat.
  8. Add in the diced shallot and cook until soft and translucent, 3-5 minutes. Add in the minced garlic and cook for 1-2 minutes.
  9. Pour in the cup of chicken stock and add the thyme and rosemary sprigs, bring to a simmer for 5-8 minutes.
  10. Remove the herbs and whisk in the tablespoon of butter. Season according to taste with desired amount of salt and pepper.
  11. Lastly place chicken back in pan before serving, spoon sauce over top and serve any additional sauce on the side and steamed greens and pan roasted potatoes.
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ROAST PUMPKIN COCONUT CURRY

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ROAST PUMPKIN COCONUT CURRY
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Course Main Dish
Cuisine Asian, Indian
Servings
Ingredients
  • 600 g kent pumpkin cut into equal size cubes
  • 2 tbsp canola oil
  • 1 tsp black mustard seeds
  • 1 small red onion finely chopped
  • 4 garlic cloves finely chopped
  • 4 tsp finely grated ginger
  • 1 tsp ground cumin
  • 1 red chilli sliced
  • 1/2 tsp hot chilli powder
  • 1.5 tsp garam masala
  • 1.5 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1-2 tsp maple syrup
  • 1 leaves handful of coriander stalks chopped +for serving
  • 2 cups / 1 tin full-fat coconut milk
  • 1/2 tin chopped tomatoes or 1 large tomato peeled and chopped
  • 1.5 tsp fine sea salt
  • Lime wedges to serve
  • handful of cashews lightly toasted (to serve)
Course Main Dish
Cuisine Asian, Indian
Servings
Ingredients
  • 600 g kent pumpkin cut into equal size cubes
  • 2 tbsp canola oil
  • 1 tsp black mustard seeds
  • 1 small red onion finely chopped
  • 4 garlic cloves finely chopped
  • 4 tsp finely grated ginger
  • 1 tsp ground cumin
  • 1 red chilli sliced
  • 1/2 tsp hot chilli powder
  • 1.5 tsp garam masala
  • 1.5 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1-2 tsp maple syrup
  • 1 leaves handful of coriander stalks chopped +for serving
  • 2 cups / 1 tin full-fat coconut milk
  • 1/2 tin chopped tomatoes or 1 large tomato peeled and chopped
  • 1.5 tsp fine sea salt
  • Lime wedges to serve
  • handful of cashews lightly toasted (to serve)
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Instructions
  1. Roast grew pumpkin cubes - drizzle with olive oil, sprinkle with some salt and baked on a baking tray in a 200c oven for about 20 mins - Remove and set aside.
  2. Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.
  3. Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
  4. Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
  5. Now add all the ground spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
  6. Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
  7. Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender. If you’re roasting the pumpkin, simmer the sauce for about 10 minutes.
  8. Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
  9. Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti.
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Yoghurt and Spice Roasted Broccoli

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Yogurt and Spice Roasted Broccoli
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Servings
as a main
Ingredients
  • Sea salt flakes
  • 500 g broccoli tough stems trimmed, stalks peeled
  • 1/2 cup plain whole-milk yogurt
  • 1 Tbsp Extra virgin olive oil
  • 3/4 tsp. hot paprika
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground turmeric
  • 1 small garlic clove finely grated
  • Pinch of cayenne pepper or a couple dashes of hot sauce
  • Lemon wedges for serving
Servings
as a main
Ingredients
  • Sea salt flakes
  • 500 g broccoli tough stems trimmed, stalks peeled
  • 1/2 cup plain whole-milk yogurt
  • 1 Tbsp Extra virgin olive oil
  • 3/4 tsp. hot paprika
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground turmeric
  • 1 small garlic clove finely grated
  • Pinch of cayenne pepper or a couple dashes of hot sauce
  • Lemon wedges for serving
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Instructions
  1. Place a rack in top third of oven; preheat to 200c.
  2. Bring a small pot of salted water to a boil over high heat. Cut broccoli in half lengthwise, then cut on a diagonal into 2"–3" pieces, leaving tips of florets intact.
  3. Working in batches, cook broccoli just until bright green, about 30 seconds. Drain very well.
  4. Meanwhile, whisk yogurt, oil, paprika, coriander, turmeric, garlic, and cayenne in a medium bowl.
  5. Season with salt. Add broccoli and toss to coat. Transfer broccoli mixture to a foil-lined rimmed baking sheet and arrange in a single layer.
  6. Roast broccoli until browned and stalks are tender, 15–20 minutes (unblanched broccoli may take as long as 25 minutes).
  7. Serve with lemon wedges.
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Mini Mushroom Pies

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Mini Mushroom Pies
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Servings
mini pies
Ingredients
  • 25 g Butter plus extra for greasing
  • 1 tsp olive oil
  • 1 small onion finely sliced
  • 1 garlic clove crushed
  • 350 g mushrooms sliced
  • small handful parsley finely chopped
  • 100 ml single cream
  • 375 g pack ready-rolled shortcrust pastry
  • a little plain flour for dusting
  • 1 egg beaten
  • 1 tsp caraway or fennel seeds
Servings
mini pies
Ingredients
  • 25 g Butter plus extra for greasing
  • 1 tsp olive oil
  • 1 small onion finely sliced
  • 1 garlic clove crushed
  • 350 g mushrooms sliced
  • small handful parsley finely chopped
  • 100 ml single cream
  • 375 g pack ready-rolled shortcrust pastry
  • a little plain flour for dusting
  • 1 egg beaten
  • 1 tsp caraway or fennel seeds
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Instructions
  1. Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
  2. Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
  3. Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
  4. Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.
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Best Ever Oven Braised Lamb Shanks

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Best Ever Oven Braised Lamb Shanks
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Course Main Dish
Servings
Ingredients
  • 2 tablespoons extra-virgin olive oil divided
  • 4 - 6 lamb shanks trimmed of excess fat
  • 1 large white onion diced
  • 6 cloves garlic minced
  • 2 large carrots sliced 1/2-inch thick
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup Flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot or Pinot Noir
  • 400 g passata
  • 2 tablespoons tomato paste
  • 2 beef stock cubes crushed
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped divided
  • 2 bay leaves
  • Salt and pepper to season
Course Main Dish
Servings
Ingredients
  • 2 tablespoons extra-virgin olive oil divided
  • 4 - 6 lamb shanks trimmed of excess fat
  • 1 large white onion diced
  • 6 cloves garlic minced
  • 2 large carrots sliced 1/2-inch thick
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup Flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot or Pinot Noir
  • 400 g passata
  • 2 tablespoons tomato paste
  • 2 beef stock cubes crushed
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped divided
  • 2 bay leaves
  • Salt and pepper to season
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Instructions
  1. Preheat oven to 175°C and wash and pat dry lamb shanks with paper towel and h
  2. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
  3. Transfer to a plate, tent with foil to keep warm, set aside.
  4. To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
  5. Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
  6. Add stock, wine, puree, tomato paste, beef cubes and herbs. Bring to a simmer on the stove.
  7. Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender.
  8. Gently transfer the shanks onto a plate; tent to keep warm.
  9. Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
  10. Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
  11. Garnish with parsley and serve with mashed potato.
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