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Archive for July, 2019

1 bag of frozen cauliflower

(Optional – one drained tin of chickpeas)

Olive oil

1/2 tsp garlic powder

3 tablespoons of za’atar

1 teaspoon paprika (any kind)

Salt and pepper

Then

Hummus thinned out with extra lemon and olive oil

4 soft boiled eggs

Parsley and Coriander

Dukkah

Tortillas

Method

Mix the cauliflower (and optional drained chickpeas) with oil, garlic powder, paprika, za’atar, salt and pepper

Roast at 160c until golden and tender

In a large bowl layer –

Cauliflower

Then hummus

Then eggs

Then herbs

Then dukkah

Wrap in a tortilla

Enjoy!

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White bean hummus

2 tins cannellini or butter beans – keep the liquid

3/4 cup smooth tahini

Juice of two large lemons

2 cloves of finely minced garlic

4 tablespoons of olive oil

1 tablespoon of paprika (plain or smoked or sweet or hot is up to you) + 1/2 teaspoon for dusting before serving

Salt and pepper to taste

Blend until smooth in a good processor

Add the bean water until you are happy with the consistency.

Enjoy!

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Tangy carrot salad

Quick. Delicious. Great for salary lunch and alongside bbq meats or roast fish.

Ingredients

3 large carrots – peeled and grated – I use the grating attachment on my food processor to save time

1 teaspoon for roasted caraway seeds

The juice of 1 large or 2 small lemons

Freshly chopped parsley and or coriander

Salt and pepper

A drizzle of olive oil

Toss together and serve!

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It takes time. Just time. Simple recipe. Perfect winter warmer.

Serve on papardelle pasta or polenta or mash.

This is done in three stages. The roasting of the lamb. The reducing of the sauce. Then the cooking of the two, together.

Stage 1. Slow roasting the lamb.

Preheat the oven as high as it will go

Into a casserole dish –

400g tin crushed tomatoes

1/4 cup red wine

250ml water with half a stock cube dissolved in it

Then place the lamb on top –

1.15kg of lamb shoulder or leg

Fresh sprigs of rosemary

1 lemon thickly sliced

1/2 tsp each – garlic powder, salt, pepper

Wrap the fish tightly in olive oil or use a lid that fits the dish.

Roast for 20mins

Then reduce the temp

130c for 4 hours

Or 100c for 6+ hours

Then forget all about it till then.

In the mean time –

Stage 2. Making and reducing the sauce.

  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 slices pancetta, finely chopped
  • 2 medium carrots, peeled, cut into 1cm pieces
  • 2 celery stalks, cut into 1cm pieces
  • 1/4 cup chopped fresh herbs (such as rosemary, thyme and finely chopped parsley stalks)
  • 3/4 cup red wine
  • 2 x 400g cans diced tomatoes
  • Fill the 400g tin with water and add 1tsp stock powder. I used Massey Beef Style Stock

Sautée the planchetta in the oil until crispy then add the fresh vegetables and herbs. Add the tomatoes, wine, and stock. Bring to the boil. Reduce the heat and simmer for 90 mins.

Stage 3. Bringing it all together.

Remove the lamb from the oven. Retrieve the meat and shred with 2 forks. Discard the remaining contents of the casserole dish. Add the shredded lamb to the sauce mixture. Simmer for at least 40mins.

Serve with fresh parsley (Parmesan optional)

On top of

Papardelle pasta

Smooth polenta

Mashed potato

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