Recipe - Rose Gin and Tonic

Ingredients

• 1 cup (250ml) gin
• 1 cup (250ml) sweetened cranberry juice
• 1 cup (250ml) rose wine
• 2-3 lemons, thinly sliced
• 1 cup (250ml) tonic water

Method

1. Fill a serving jug with ice cubes. Pour in the gin, cranberry juice and rose, then stir well to combine. Slip in as many lemon slices as desired and top up with tonic water.
2. Pour pink gin and tonic into chilled glasses and serve immediately.

Source

Recipe - Cumin & Pumpkin Dip

Ingredients

• 500g butternut pumpkin, seeded, peeled, coarsely chopped
• 2 teaspoons olive oil
• 2 teaspoons ground cumin
• Juice of half a lemon
• 3 garlic cloves, skin on
• 2 tablespoons yoghurt
• 1 tablespoon chopped coriander

Method

1. Combine lemon juice, oil and cumin
2. Toss the pumpkin and garlic cloves through the mixture
3. Place the coated pumpkin and garlic on a baking tray, and bake for 30 mins or until a fork goes easily through the pumpkin and garlic
4. Cool the pumpkin completely
5. Place pumpkin mixture and yoghurt in the bowl of a food processor and process until smooth.
6. Taste and season with salt and pepper. Stir in coriander. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour to cool.

Recipe - Baked Feta Cheese with Olives and Lemon

Ingredients

• 200g sheep's milk feta (sold in the brine)
• 1/2 cup good extra virgin olive oil
• Juice of 1/2 large lemon
• 1 - 2 cups mixed olives
• 3 Tbsp fresh rosemary leaves
• A few coarse grindings of black pepper

Instructions

1. Set oven to 180C
2. Put the feta in a gratin dish or other small ovenproof dish that you will also serve out of. You can also use 2 small dishes/cut the feta in half laterally
3. Pour the olive oil into the dish, followed by the lemon juice. Arrange the olives around the cheese, with the rosemary.
4. Quarter the squeezed lemon half and throw that in as well. 
5. Sprinkle the red and black pepper over all.
6. Bake for about 20 minutes, or until hot and bubbling. I loosely laid a sheet of foil over mine. You can finish under the broiler if you like for a little charring effect.
7. Serve hot with toasted bread.

Note: I took this pic of before they went into the oven. Thank goodness because as soon as they came out we dived straight in!

Source

Recipe - Cherry Chutney

Ingredients

• 500g cherries, halved and pitted
• 1/3 cup red wine vinegar
• 1 red onion, finely chopped
• 1/2 cup brown sugar
• 1/2 cup Craisins
• 1/2 cinnamon stick
• 2 tsp freshly grated ginger
• 3 whole cloves

Method

1. Combine all the ingredients in a heavy-based saucepan. Stir over low heat until the sugar has dissolved, then increase the heat to medium-high and bring just to the boil. Cover, reduce the heat to low and simmer for 45 minutes.
2. Remove the lid from the pan, and adjust the heat so the mixture continues to simmer. Cook for a further 10-15 minutes, until the liquid has reduced and the mixture has thickened slightly (it will thicken further on cooling). Keep a close eye on the mixture towards the end of cooking time, and stir occasionally so it doesn't catch on the bottom.
3. Cool and wait for at least 24 hours before serving (you really will be surprised just how much the flavours come together in this time)

Inspired by source

Recipe - Vegetarian Cassoulet

Ingredients

• 2 tbsp olive oil
• 1 tbsp butter
• 1 onion, finely diced
• 1 long red chilli, finely chopped
• 2 cloves garlic, crushed
• 1 jar piquillo peppers, drained and roughly chopped
• 100g each of white beans, chickpeas, borlotti beans, soaked overnight in water
• 700L jar tomato passata
• 1L vegetable stock
• 1 medium eggplant or 2 Lebanese eggplant
• 1 tbsp smoked paprika
• Salt
• 100g of red split lentils
• 200g edamame beans, podded
• 80g panko crumbs
• 80g smoked cheddar, grated
• 4 sprigs of thyme, leaves picked

Method

1. Heat oil and butter in medium saucepan over a medium high heat and cook onion, chilli and garlic together until soft and translucent. Stir through chopped piquillo peppers.
2. Add soaked and drained legumes and stir through the mixture for 2 minutes.
3. Add passata and stock, stirring to combine.
4. Bring to a simmer and cook for 35 minutes.
5. Whilst legumes are cooking cook the eggplant over an open flame until charred outside and the flesh is softened.
6. Whilst hot, scoop the eggplant out of the skin onto a chopping board, adding smoked paprika and a pinch of salt, chopping together to form a rough paste.
7. After 35 minutes cooking, add the eggplant, lentils and edamame beans and continue to cook for another 10 minutes, until the legumes are cooked but still holding their shape.
8. Heat oven on grill setting.
9. Mix panko crumbs, smoked cheddar and thyme leaves together in a small bowl.
10. Scoop legume mixture into 4 individual ovenproof dishes and top with panko mixture, pressing edges of the crust down with the back of a spoon to form a crust.
11. Grill for 5 minutes until golden brown on top. Serve hot.

Source

Recipe - Greek Peas with Tomato and Dill (Arakas Latheros)

Don't be fooled by this side-dish looking recipe! It can be a meal served with crusty bread.

Ingredients

• 3 tablespoons olive oil
• 6 green onions, chopped
• 1 (16 ounce) package frozen peas
• 1 cup crushed tomatoes
• 1 potato, peeled and cut into wedges
• 1/2 cup chopped fresh dill
• 1/2 cup water (optional)
• salt and ground black pepper to taste

Directions

1. Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
2. Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

Source recipe

Recipe - Donna Hay Apple And Cinnamon Tea Cake

Ingredients

• 185g Unsalted Butter, Chopped And Softened
• ⅔ Cup (150g) Caster Sugar
• ¾ Teaspoon Ground Cinnamon
• 3 Eggs
• 1½ Cups (225g) Self-Raising Flour, Sifted
• ½ Cup (125ml) Milk
• 4 Small Green Apples, Peeled, Halved And Cored
• 1 Teaspoon White (Granulated) Sugar
• ¼ Cup (80g) Apricot Jam, Warmed, Plus Extra To Serve

Method

1. Preheatoven to 160°C. Place the butter, caster sugar and ½ a teaspoon of the cinnamon in the bowl of an electric mixer and beat for 6 minutes or until light and creamy. Gradually add the eggs, one at a time, beating well after each addition. Add the flour and milk, and mix to combine.
2. Line the base of a 22cm springform cake tin with non-stick baking paper and lightly grease the sides. Pour the cake mixture into the tin.
3. Cut thin, deep slits into the top of each apple half. Arrange the apple, sliced-side up, over the top of the cake mixture. Place the granulated sugar and remaining cinnamon in a small bowl and mix to combine. Sprinkle over the apples.
4. Place in the oven and cook for 50–55 minutes. Brush the warm jam over the cake and return to the oven for 10 minutes or until cooked when tested with a skewer. Brush with extra jam to serve. Serve warm. Serves 8–10. + When you’re making slits in the apple halves, cut most of the way through. Deeper cuts will help ensure the apple is soft once the cake is cooked. 

Source

Recipe - South Indian dry masala fish curry with tomato and coconut chutney

Ingredients

For the fish

• 4 x 200g/7oz white fish fillets (monkfish, haddock, hake, cod or similar)
• 3 tbsp plain yoghurt
• 2 tsp garam masala
• 1 tsp black mustard seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp chilli powder
• 6 cardamom pods, lightly crushed
• ½ tsp salt
• 1 tbsp vegetable oil

For the chutney

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 7.5cm/3in piece root ginger, roughly chopped
• 6 garlic cloves, finely chopped
• 1 green chilli, finely chopped
• 10 curry leaves (available from Asian grocers and some supermarkets)
• 1½ tbsp desiccated coconut
• 1 x 400g/14oz can tomatoes, chopped
• 2 tsp sugar
• 2 tsp balsamic vinegar

Method

1. For the fish, wash the fish and blot dry with kitchen paper.
2. In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour.
3. For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and balsamic vinegar.
4. Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced.
5. To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish.
6. Serve topped with warm chutney.

source

Recipe - Easy Yogurt-dill Dipping Sauce

Here’s a great way to make salmon even more delicious! Easy Yogurt-dill Dipping Sauce

Ingredients

• 1 cup yogurt, low-fat strained (Greek-style) 
• 1 clove garlic (small, minced) 
• 1 tablespoon fresh dill (chopped) 
• 1/2 teaspoon lemon peel (finely grated) 
• 1 teaspoon lemon juice 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper

Method

1. In a small bowl, mix yogurt with garlic, fresh dill, lemon peel, lemon juice, salt, and pepper.

It's that easy!

Recipe - Bean & Halloumi Salad

Preparation time: 10 minutes | Cooking time: 10 minutes

You will need:

• 200g/7ozs. green beans, topped and tailed and cut in half
• 400g/7ozs. Four bean mix (I use Edgell)
• 250g/8.83ozs Halloumi, sliced
• 1/3 cup Flaked almonds, lightly roasted

For dressing:

• 1 clove garlic, peeled and sliced
• 3 tablespoons red wine vinegar
• 3 tablespoons honey
• Fat pinch of salt
• 1 chilli (small or large, smaller is hotter) sliced
• Juice of 1/2 lemon
• 100ml/3.5fl ozs. extra virgin olive oil

Method

1. Have a ice bath ready. Blanch the green beans and then drain and place in the ice bath.
2. Make the dressing by whisking the garlic, red wine vinegar, honey, salt, chilli, lemon juice and olive oil into a small bowl. Whisk to combine.
3. Heat a frypan and add the halloumi and fry until cooked on both sides. Scatter the beans on a serving plate, add the halloumi and then the dressing and then the almonds.

Inspired by this recipe

Recipe - Banana And Peanut Butter Bread

Ingredients

• 125g butter, softened
• 1 cup (175g) brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups mashed banana
• ½ cup (140g) peanut butter - This must be good quality! I recommend Mayver's Peanut Butters
• 1¾ cups (255g) plain (all-purpose) flour, sifted
• 1 teaspoon baking powder, sifted
• 1 teaspoon bicarbonate of (baking) soda
• 1 teaspoon ground cinnamon
• ⅓ cup (80ml) maple syrup
• icing (confectioner’s) sugar, for dusting

Method

1. Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl.
2. Gradually add the eggs and beat well to combine. Add the banana, peanut butter, flour, baking powder, bicarbonate of soda, cinnamon and maple syrup and stir to combine.
3. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 85–90 minutes or until cooked when tested with a skewer.
4. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar to serve. Serves 6–8.

#donnahay #bananabread #mayvers Mayver's @Mayversfood

Source

Recipe - Orange & Mustard

Marinade: 

• 1 cup (370g) orange marmalade
• 1/3 cup Dijon mustard
• 1/4 cup brandy
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 chopped garlic

Recipe - Vegan & Vegetarian Lentil Pasta Sauce

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 sticks celery, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• 1/2 teaspoons dried thyme
• 1 tablespoon tomato paste
• 800g canned chopped tomatoes
• 410g can brown lentils
• Pasta to serve 4

Method

1. Heat the olive oil in a saucepan over medium heat. Add the onion, carrot and celery and cook, stirring, over low heat for 5 minutes until softened.
2. Add the garlic, cumin, thyme, tomato paste, tomatoes and 1/2 cup water. Bring to the boil and season with salt and black pepper. Turn the heat to low, simmer for 10 minutes, add the lentils and cook for a further 5 minutes.
3. Meanwhile, cook the spaghetti in boiling, salted water according to packet instructions. Drain and toss with sauce.

Recipe - Hummingbird Cake

Ingredients

• 250g self-raising flour
• 1/2 teaspoon Masterfoods Ground Cinnamon
• 1/2 teaspoon ground coriander
• 150g brown sugar
• 440g can crushed pineapple, drained
• 50g desiccated coconut
• 2 ripe bananas, mashed
• 1/2 cup chopped walnuts
• 2 eggs, lightly beaten
• 250ml (1 cup) sunflower oil

Cream Cheese Icing

• 100g cream cheese
• 50g unsalted butter
• 1 teaspoon vanilla extract
• 225g (1 1/2 cups) icing sugar mixture
• 1/2 cup finely chopped walnuts, to garnish (optional)

Method

1. Preheat oven to 170°C.
2. Grease and line the base of a 23cm square cake pan. Sift flour and spices into a large bowl. Add sugar, pineapple, coconut, banana, walnuts, eggs and oil. Stir to combine.
3. Spread into lined pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean. Place on a rack and set aside to cool.
4. To make icing, place cheese, butter, vanilla and icing sugar in an electric mixer and beat until smooth. Spread on top of cooled cake. Garnish with walnuts, if desired.

Source

Recipe - Deconstructed Cabbage Rolls

  

Prep Time - 10 mins

Cooking time - 25 minutes (pressure cooker), 1hr 10 mins (stovetop) or 7 hours (slow cooker)

Ingredients:

• Oil for frying
• 1 onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 500g mince (I used turkey but you could use any)
• 2x410g/14.5oz. tins diced tomatoes
• 850g/30ozs. cabbage, cored and sliced into wedges
• 2 tablespoons tomato paste
• 1 cup macaroni or pasta
• 1 cup grated cheese

Directions

• Step 1 - Heat a fry pan on medium heat and add oil. Fry onion and garlic until translucent. Turn up the heat to medium high and add the mince breaking it up. Transfer the whole mixture to a pressure cooker or a slow cooker or a very large cast iron pot. Add the tomatoes, cabbage and tomato paste.
• Step 2 - For the pressure cooker: cook for 20 minutes. For the slow cooker: cook for 6 hours. For the cast iron pot: cook for 1 hour.
• Step 3 - Add the macaroni or pasta and cook for the following times: pressure cooker 5 minutes, slow cooker 40 minutes, cast iron pot 10 minutes. Add cheese and serve.

An Original Recipe by Lorraine Elliott/Not Quite Nigella

Recipe - Slow Cooker Greek Style Lamb Stew

Ingredients

• 4 tablespoons olive oil, plus more if needed
• 500g diced lamb
• 500g lamb on the bone
• 2 medium onions, sliced finely
• 3 garlic cloves, minced
• 2 celery stalks, minced
• 2 carrots, peeled, halved lengthwise, and then halved across
• 2 compatible herbs (e.g 6 sprigs fresh thyme + 1 tsp dried oregano)
• 3 bay leaves
• 1.5 cups tomato passata
• 2 cups chicken stock
• 1/2 bunch chopped parsley 

Directions 

1. Heat the slow cooker and add the carrots, herbs, bay leaves, passata, stock
2. Wait till the ingredients in the slow cooker are warm before continuing
3. Sauté the onion and garlic in oil, then after approx. 2 mins add the celery. Cook till brown then add to the slow cooker
4. Brown the meat in batches over high heat and remove with a slotted spoon into the slow cooker
5. Cook until meat is tender and falling off the bone (3 – 5 hours depending on your slow cooker)
6. About half an hour before the stew is finished, stir in the parsley
7. When the dish is finished, if you'd like to thicken the sauce either add in cooked pasta or separate the meat from the liquid and simmer the liquid in a saucepan for 30 mins to reduce/thicken

Recipe - Gâteau À L’orange Et Au Gingembre (Flourless Orange and Ginger Cake Recipe)

Ingredients

• 3 small oranges or 2 large oranges, about 600g total
• 6 large eggs
• 200 g (1 cups) sugar
• 250 grams (2 1/3 cups) almond meal
• A thumb-sized knob of fresh ginger
• 1/4 cup candied ginger
• 1 teaspoon baking soda

Instructions

1. Preheat the oven to 180°C. Grease a 24-cm (10-inch) cake pan.
2. Wash the oranges well. Put them in a medium saucepan, and cover with water. Put the saucepan over medium heat, cover, and simmer for two hours, adding a little hot water if the level gets too low. Drain, and let cool. Cut in quarters and puree in a food processor.
3. Peel and chop the fresh ginger. Dice the candied ginger finely. In a large mixing bowl, beat the eggs with a fork. Whisk in the orange puree, sugar, almonds, baking soda, and fresh ginger, until well blended. Fold in the bits of candied ginger.
4. Pour the batter into the cake pan, and bake for 45 minutes, until golden brown and a cake tester inserted in the center comes out clean. Let cool for a few minutes on a rack, before turning out to dry.
5. Some recipes say to finish the cake by combining sugar, lemon juice and lemon zest and pouring this mixture across top of the cake but I didn’t. I just used icing sugar.

This cake is best served after if has completely cooled therefor it is a great cake to make a day ahead.

source

Recipe - Vegetable Soup

Ingredients

• 1 onion, diced
• 4 large cloves garlic, grated
• 1 thumb sized piece ginger, grated
• 1 fresh chili, chopped (to taste)
• 1/4 celery diced (including leaves)
• 1 small sweet potato, diced
• 2 carrots, diced
• 400g white beans
• 1 broccoli head, chopped
• 200g baby spinach
• 6 sprigs thyme
• 1/2 bunch parsely
• 1.5L good quality chicken stock
• 3/4 cup red lentils
• Note: if you have any other vegetables you'd like to use, this recipe can hold another 1 or 2 handfuls of ingredients

Method

• Add each of the above at 2 minute intervals then cook the soup until all vegetables are cooked through and the lentils are soft.
• That's it! Easy!

Recipe - Coconut Flour Banana Bread

Ingredients

• 3 ripe, peeled bananas (300 g, or about 1 1/2 cups mashed)
• 3 large eggs
• 2 tablespoons honey (or maple syrup or coconut sugar)
• 1 tablespoon vanilla extract
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup plus 2 tablespoons (39 g) coconut flour

Method

• Preheat your oven to 180°C
• Prepare a baking pan with baking paper, or grease generously.
• Mash the bananas using a mixer or by hand in a large bowl. 
• Add the eggs, maple syrup, and vanilla to the mashed bananas and blend well.
• Add the baking soda, salt, and coconut flour to the wet batter and blend well.
• Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
• Pour the batter into the baking pan and bake for 50 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
• Cool fully and slice. This is very moist when first out of the oven but tends to firm up over time. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months.

Recipe - Soy & Ginger Chicken

Ingredients

• 1 kg chicken tenderloins
• 1 tbsp brown sugar
• 3 tbsp soy sauce
• 2 cloves garlic
• 1 tbsp fresh ginger, grated
• 1 tsp sesame oil
• Pepper
• Sesame seeds

Method

1. Grate the garlic and the ginger
2. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, sesame oil and pepper to taste
3. Marinate chicken for at least 30 minutes or up to a day (refrigerated).
4. Cook chicken until well browned
5. If there’s any leftover marinade, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze.
6. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze.
7. Garnish with sesame seeds

Recipe - Mushroom Fettuccine

Ingredients

• 400g spaghetti
• 120g unsalted butter, chopped
• 4 cloves garlic, crushed
• 400g of a variety of mushrooms
• 6 sprigs thyme
• ½ bunch chopped parsley (or to taste)
• 4 tbsp panko bread crumbs, lightly toasted
• sea salt and cracked black pepper
• Parmesan cheese

METHOD

1. Cook the pasta in a saucepan of salted boiling water and keep warm
2. While the pasta is cooking, heat a large frying pan over high heat. Add the butter and garlic and cook for 1 minute
3. Add the mushroom, thyme, salt and pepper, and cook until just tender.
4. Stir through the parsley and bread crumbs
5. Divide the pasta between bowls. Top with the sauce, and sprinkle with pepper to serve. 
6. Serves 4.

Recipe – Fish Skewers/Souvlaki in Marinade

This is a must for your next bbq, it couldn't be simpler to make and it is so tasty … and EASY!!!

  

Ingredients:

• 500g thick fish
• 6-8 skewers 
• 2 thumb-sized pieces fresh ginger, thinly sliced
• Juice and zest of 1 lemon
• 1 teaspoon turmeric
• 2 cloves garlic
• 2 dried chilies, crumbled
• 1 handful fresh mint
• 4 tablespoons natural yoghurt

Method

1. Put all the marinade ingredients except the yoghurt into a food processor and blitz until smooth.
2. Stir in the yoghurt.
3. Using the skewers or rosemary sticks, skewer the fish alternately with the new potatoes.
4. Drizzle with the marinade and grill for 2 minutes each side.

Source

Recipe - Mustard Sauce

Ingredients: 

• 2 tbsp butter
• 2 tbsp shallots, finely chopped
• 1⁄4 cup cognac or brandy
• 1 cup cream
• 1 tbsp Dijon mustard

Method

1. After cooking meat (steak, chicken etc) on a frypan, remove meat to a plate and keep warm.
2. Add butter
3. Add shallots
4. Add cognac or brandy and simmer for about 5 minutes until the pan is deglazed and the liqud has started to reduce
5. Add cream and bring to a boil, cook while stirring about 5 minutes
6. Remove from heat and stir in the mustard.
7. Add salt and pepper to taste.

Recipe - Marinade for Pork Ribs

Ingredients:

• 2 tsp smoked paprika
• 1/2 cup brown sugar
• 1/2 cup tomato sauce
• 1/2 cup soy sauce
• 1 chilli
• 6 cloves garlic (crushed)
• 6 tsp ginger
• salt

 This is enough to cover 3 racks of ribs

Recipe - Pesto

Pesto is easy!

Here’s how …

Simply put all of the following into a Mortar and Pestle (for the truly devoted). Or, do what I did and use a small food processor…

• 3 tbsp Olive oil
• 10g Pecorino cheese
• 10g Parmesan cheese
• 40g Basil
• 15g/1 tbsp Pine nuts
• 1 clove Garlic
• salt and pepper

I put my pesto on:

• Pasta
• Beans and potatos
• Pasta with beans and potaoes
• Chicken bake

Recipe - Fish and Peach Salsa

This recipe serves 2. It really can be made with any stone-fruit - this time I used plums

Ingredients

• 2 pieces of fish of your choice
• 2 tbsp. olive oil
• 1/2 Spanish onion, diced
• 2 peaches or other stone fruit
• 1 chilli finely chopped
• 3 sprigs of thyme
• 1/2 tsp. paprika
• 1/2 tsp. balsamic vinegar
• 1/4 cup orange juice (squeezed from an orange vs. bought)
• Rice to serve

Method:

• Add olive oil to the pan
• Add at 2 minute intervals:
• Spanish onion
• Peaches
• Chilli
• Sprigs of thyme
• Paprika
• Balsamic vinegar
• Orange juice
• Cover and let stew for approx. 5 minutes or until peaches are starting to soften and the Spanish onion has definitely softened
• Remove thyme sprigs
• Pan fry fish any way you like
• Serve fish with salsa on the side, with rice.

Recipe - Curry Chicken and Rice (One Pan)

Ingredients

• 1 1/2 cups Basmati rice
• 4 chicken Maryland
• Salt

To marinade chicken

• 3 tbsp Lemon (juice)
• 1/2 tsp salt
• 1/2 tsp of curry powder
• 1/4 tsp garam masala

Recipe base

• 1 large or 2 small red onions
• 2 cloves garlic
• Ginger (half the garlic qty)

Additional ingredients

• 1/4 tsp garam masala
• 1/2 tsp curry powder
• 1/2 tsp cumin seeds.
• 1/4 tsp mace (if substituting with nutmeg use half the amount)
• 1 star anise
• 1/2 tsp cayenne pepper
• 1 400g tin crushed tomatoes
• 6 tbsp coriander

Method

1. In a bowl add lemon juice and 1/2 tsp salt. Add chicken, coat in lemon, sprinkle 1/2 tsp of curry powder and 1/4 tsp garam masala and set aside.
2. In a food processor add onion, garlic, ginger and process. Set aside.
3. Heat oil in a heavy bottom pan to high, add chicken skin side down. Reserve remaining lemon juice. Sear chicken for 3 mins each side or until skin is crisp. Remove chicken.
4. In same pot in the remaining oil add onion mixture and saute until onions are soft and only just starting to chance colour.
5. Now add remaining 1/4 tsp garam masala, 1/2 tsp curry powder, cumin seeds and cook for 30 seconds. Then add mace (if substituting with nutmeg use half the amount), star anise, cayenne and 1/2 tsp salt, reserved lemon juice and grated tomatoes. Cook until tomatoes are soft, cooked and oil starts to show on edges (about 4 minutes)
6. Add in rice and cups of water with half the chopped coriander (3 tbsp) and mix well
7. Return chicken to top of rice, and bring to boil. Cover with tight lid and cook through slowly lowering heat bit by bit (absorption method)
8. When cooked, remove chicken, stir through remaining coriander, return chicken to pan and serve

Inspired by this recipe

Recipe - Smashed Avocado

Simply combine avocado, feta, mint, lemon juice, olive oil and salt and pepper. Serve on bread of your choice (I used charcoal sourdough).