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spiced-and-jewelled-pilaf

 

What you need:

1 tbsp  olive oil

1 small onion, finely diced

1 clove garlic, crushed

1 inch piece fresh ginger, peeled and finely grated

175g mushrooms, finely sliced

1 mild red chilli, sliced (optional)

1 tbsp mild curry powder

150g basmati rice

375ml vegetable stock

125g baby spinach

2 tbsp dried cranberries

2 tbsp flaked almonds, toasted

What you do:

Heat the olive oil in a saucepan and fry the onion, garlic and ginger for 3-4 mins

Add the mushrooms, chilli, if using, and mild curry powder and fry for 2-3 mins more

Stir the basmati rice into the pan, coating it with the spice mixture

Pour over the vegetable stock and bring to the boil. Cover with a lid and simmer for 20 mins, until the water has reduced and the rice is tender

Top the rice with the spinach, replace the pan lid, and cook for another 5 mins

To serve, gently stir in the spinach and sprinkle with the dried cranberries, flaked almonds and coriander, ( if using)

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Griddled Halloumi & Watermelon Salad

 

What you need:

½ x 1.5kg watermelon

4 tbsp extra virgin olive oil

1tbsp balsamic vinegar

250g halloumi

150g Mixed baby leaf salad leaves

1 tbsp fresh basil, finely sliced

What you do:

Remove the rind and pips from the watermelon, and cut into 2.5cm cubes. Mix 3 tbsp of olive oil and the balsamic vinegar together and season with salt and pepper.

Cut the halloumi length ways into eight slices and toss in the remaining 1tbsp olive oil. Place a griddle pan over a medium heat and cook each slice for 30-60 seconds on each side, or until there are golden brown griddle marks on each side.

To serve divide the salad leave between four plates, scatter with watermelon cubes and top each salad with 2 slices of halloumi. Drizzle over the dressing, add a few slices of basil leaves and some edible flowers.

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prawn pilaf salad

 

What you need:

250g (9oz)  prawns, cooked and shelled
250g (9oz) easy-cook brown rice
1 litre (1¾ pints) vegetable stock
2 tbsp mild curry powder
10cm (4in) piece of cucumber, diced
4 tomatoes, chopped
4 spring onions, chopped
50g (1¾ oz) rocket leaves
4 tbsp  reduced-fat Greek-style natural yogurt
finely grated zest of 1 lemon
2 tbsp freshly chopped coriander (optional)

What you do:

Place the rice, stock and curry powder into a large pan and bring to the boil. Cook for 30 minutes until tender, leaving the lid off for the final 5 minutes of cooking time. Virtually all the liquid will have been absorbed. Remove from the heat and spread the rice out in a shallow serving dish to cool.

Once cool, stir in the prawns, cucumber, tomatoes, spring onions and rocket. Season with a little salt and freshly ground black pepper.

For the dip, mix together the yogurt and lemon zest and serve alongside the pilaf. Garnish with fresh coriander, if using.

 

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What you need:

4 slices bacon

½ cup hulled untoasted pumpkin seeds

1/3 cup fresh lime juice

1/3 cup vegetable oil or olive oil

2 garlic cloves, peeled

Fresh hot green chile or taste (I like a large Serrano or a small jalapeno), stemmed (optional)

1 tbsp honey

Salt

1 large head Boston/butterhead lettuce (or an equivalent amount of Bibb lettuce), leaves separated

2 large ripe avocados

2 ripe mangoes

A generous ¾ cup coarsely crumbled Mexican queso fresco or mild blue cheese (Gorgonzola is great)

What you do:

Arrange the bacon slices between a double layer of paper towels on a microwaveable plate. Microwave on high (100%) for 2 ½ to 3 ½ minutes, until crispy.

Pour the pumpkin seeds into a small skillet and set over medium heat. Once the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Scoop about one-third of the seeds into a blender jar and add the lime juice. Pour the remainder into a small dish.

Return the skilled to medium heat and measure in the oil. Add the garlic and optional chile. Cook, stirring regularly, until the garlic is soft and lightly browned, about 5 minutes. Scrape the oil, garlic, and optional chile into the blender. Add the honey and ½ teaspoon salt. Process until smooth. Taste and season with more salt if you think necessary. (It should be highly seasoned.)

Divide the lettuce among four dinner plates. Pit the avocados, scoop the flesh from the skin and cut it into slices. Peel the mangoes, then cut the flesh from the pits. Slice to match the avocado pieces. Arrange the avocados and mangoes in the center of the lettuce. Drizzle the dressing over everything, then sprinkle with the cheese and the reserved toasted pumpkin seeds. Crumble the bacon and strew it over the top, and the salad is ready.

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What you need:

2 British turkey breast steaks or breast fillets
1 Iceberg lettuce
4 tbsp honey roast peanuts, finely chopped
4 small, ripe tomatoes, diced
½ large cucumber, deseeded with a teaspoon, diced
4 hardboiled eggs, diced
4 shallots, peeled and finely sliced
2 large carrots, peeled, diced
4 tbsp chives, chopped

Dressing
3 tbsp extra virgin olive oil
3 tbsp safflower or sunflower oil
4 tbsp red wine vinegar
2 tbsp Dijon mustard
1 pinch caster sugar
Salt and pepper to taste

What you do:

Gently fry the turkey breast steaks or sliced breast fillet in a little oil for about 3 minutes on each side and lightly browned. Set aside to rest.

Finely chop the Iceberg lettuce and put into a serving bowl.

Add the peanuts, tomatoes and cucumber, along with the diced eggs, shallots, carrots and chives. Mix well.

Chop the cooked and cooled turkey, add to the bowl and chill in the fridge.

Meanwhile make the dressing by placing all the ingredients into a bowl and whisking together. After a couple of minutes, the mustard will emulsify the oil and vinegar and you will end up with a thickish dressing.

Pour over the chilled salad and toss well.

Check the seasoning and allow the flavours to infuse for 5 minutes before eating. If you are going to eat at a later time then add the dressing at the last moment.

Tip: you can use leftover meat from a roast instead of cooking fresh turkey. You will need about 250g of chopped turkey breast and/or leg meat for this recipe

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What you need:

3 tbsp olive oil, divided
4 medium red beets ( beetroots), peeled, stems reserved
4 medium yellow beets, peeled, stems reserved
1 tsp salt
1/2 tsp ground black pepper
1 tbsp finely chopped shallots
Greens from 8 beets, washed and coarsely chopped
Citronette for drizzling
4 tbsp chopped walnuts (optional)

What you do:

Preheat the oven to 220C / 425F / gas mark 7

Toss the peeled beets and reserved stems in 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 tsp ground black pepper and arrange them in a single layer on a large baking sheet. Roast the beets for 40 to 45 mins, until they are caramelized and tender.

While the beets are roasting, heat the remaining tbsp of olive oil in a medium saucepan over medium heat. Sauté the chopped shallots for 5 mins, until they are tender. Add the beet greens to the hot oil and shallots and sauté them for 3 to 5 mins, until they are just cooked through and wilted. Transfer the greens and shallots to a large serving bowl.

Quarter or slice the roasted beets and place them in the serving bowl. Drizzle the beet salad with citronette or blood orange vinaigrette and toss it gently. Divide the salad into four portions and sprinkle 1 tablespoon of chopped walnuts onto each serving. Drizzle with additional citronette, if desired.

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What you need:

8 oz /230g  boneless, skinless  chicken breast
2 tsp extra virgin olive oil
1 oz  / 28 g chopped garlic
pinch salt
pinch black pepper

3 hearts romaine lettuce chopped

2 lemons juiced
2 ripe avocados, halved and scooped from skins with a spoon, then 1 inch (2.5 centimeter) diced
2 vine ripe tomatoes, seeded and 1 inch diced
1 red onion, chopped
10 oz /270 g blue cheese crumbled
2 tbsp extra virgin olive oil
pinch salt
pinch black pepper

What you do:

Heat a grill pan , frying pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, chopped garlic, salt and pepper. Grill or pan-fry chicken 6 to 7 minutes on each side. Look for some browning. Remove from heat and let rest for 5 mins.

In a small pot, cover eggs with cold water and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. After the 10 mins, cool eggs under cold running water. Peel and chop.

Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.

Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle the remaining 2 tbsp extra virgin olive oil over lettuce. Season greens with salt and pepper, to taste.

Toss diced avocados with juice of remaining 1/2 lemon, to prevent browning.

Halve chicken breasts and chop the meat.

To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and crumbled blue cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.

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what you need:

½ Red/purple cabbage, chopped
½ Green cabbage, chopped
3 carrots, grated
½ cup macadamia nuts (Optional)
¼ cup pine nuts (optional)
3 tbsp lemon juice
1 tsp garlic, crushed
¼ cup olive oil
1 cup green leafies (i.e. rocket or spinach leaves)
1 tsp vegetable stock

what you do:

Make a vegetable stock by adding your vegetable stock cube to water, and mixing.
Pour this over your chosen amount of cous cous, and leave to soak in a flavour.
Wash all your vegetables in a colander.
De-seed and slice all your bell peppers, and put in a bowl to one side.
Slice your tomato and put in the bowl also.
Add sweet corn to the bowl.
Chop your spring onion and add to the bowl.
Stir your cous cous and ensure the stock is soaked in. Now add your bowl of vegatables to the cous cous and mix in evenly.
Served best cold, with meat/fish of your choice

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What you need:

New potatoes
Natural yoghurt
Fresh chives
Salt
Pepper

What you do:

Boil potatoes in salted water.

Drain potatoes and place in a bowl, and leave to cool.

Pour a little yoghurt over the cooled potatoes, so theres enough to coat them.

Chop the chives and sprinkle over the potato salad and season if desired

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What you need:

3 cloves garlic, (minced)
3 cloves garlic, (whole)
4 egg yolks
5 anchovy fillets, (minced) (optional)
6 tbsp  Parmesan cheese (grated)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp lemon juice
pinch salt
pinch pepper
1 tbsp extra virgin olive oil
4 cups (92g) old bread, cubed into 1 inch (2.5 cm) for croutons
1 head romaine lettuce, cut into bite size pieces

What you do:

To make the dressing:

In a food processor, blend the minced garlic, egg yolks, anchovy fillets, 3 tablespoons of the Parmesan cheese, Worcestershire sauce, Dijon mustard and lemon juice. Season to taste with salt and black pepper. Blend until smooth.
To make the garnish:

Add a small amount of oil to a large skillet and bring it to medium heat. Add sliced garlic to the hot oil. Remove garlic from pan when brown and place on a plate lined with a paper towel. Leave the oil in the pan and add the bread cubes. Brown the bread cubes, season with salt and pepper, and remove from the oil onto the plate lined with the paper towel.
Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

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