side dish

Ceviche with Leche de tigre

Preparation Time: 20 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 small stick celery
  • 1 long fresh red chilli
  • 1 garlic clove
  • 1cm piece fresh ginger
  • ½ bunch coriander
  • juice of 2 lemons
  • juice of 1 lime
  • 200g (7oz) sashimi grade kingfish fillet, cut into 1cm dice
  • ½ Spanish onion, thinly sliced
  • 1 ice cube
  • 2 shots of vodka
  • Poached sweet potato
  • 200ml (6½fl oz) water
  • 200g (7oz) caster sugar
  • 1 star anise
  • 1 sweet potato (250g/8oz), peeled, cut into 1cm dice
  • juice of 1 lime

Instructions

To make poached sweet potato, stir water, sugar and star anise in a small saucepan, over low heat, until sugar is dissolved. Add potato. Boil gently until potato is just tender. Drain. Place in a bowl. Drizzle with lime juice.

Meanwhile, place oil, celery, chilli, garlic, ginger, coriander and half the lemon and lime juice in a small processor. Process until smooth. Place in a serving bowl. Add fish, onion and ice cube. Stand for 4 minutes—this allows the acid from the citrus juice to cook the protein in the fish.

Place a shot of vodka in each shot glass. Add a splash of the cloudy citrus juice from the fish.

Serve ceviche with sweet potato and vodka shot.

 

Fried Duck Wontons in a Ginger-apple Sauce

Serves: 4 | Preparation Time: 15 min

Ingredients

Ingredients for Filling:

  • 1/4 cup finely diced onions
  • 1 Tbsp. sesame oil
  • 1 tsp. minced garlic
  • 3 cups finely shredded green cabbage or Iceberg lettuce, chopped fine
  • 6 oz finely shredded duck meat (skin on duck thighs slow cookedwith
    pepper, ginger, juniper, anise,salt, allspice, cinnamon)
  • 1 tsp. ground ginger
  • 2 pinches cayenne
  • 3/4 tsp. ground star anise
  • 1 tsp. kosher salt

Ingredients for Sauce:

  • 1-1/2 cups diced apple or rhubarb if you have it.
  • 2 very thin, full slices of leek (white)
  • 1/4 cup finely sliced ginger, peeled
  • 1 cup dark meat stock
  • 1-1/2 cups chicken stock
  • 1/2 cinnamon stick, crushed
  • 1/4 cup orange juice
  • 1/2 cup granulated sugar
  • 1 Tbsp. whole black peppercorns,crushed just before using
  • 1 clove garlic
  • 2 Tbsp soy sauce
  • 6 Tbsp whole butter

Instructions 

Procedure for Filling:
Heat oil over medium flame and sauté onions until slightly browned and very tender. Take off the heat, stir in the garlic well.

Return pan to heat and cook, stirring for 1 minute (garlic should colour a little). Add cabbage/Iceberg and cook for 1 minute, tossing well.

Add salt and toss well again. Cook until cabbage has lost its liquid and it has evaporated. Stir in all other ingredients and cook, stirring occasionally until everything is completely heated through, about 5 minutes and remove to a bowl and chill.

Procedure for Sauce:
Combine all ingredients except peppercorns and butter in a thick bottom, non reactive pan and bring to a boil, stirring to avoid scorching, for 20 minutes. Stir in freshly crushed peppercorns off the heat, cover and let sit 20 minutes. Push through fine strainer and cool.

Procedure for Stuffing Wontons:
Layout 8 wonton skins on a cutting board and place a mound (1/8) of the filling on each near the center. Brush two adjacent edges of the wonton skins with water and fold the pasta diagonally over the filling and seal firmly. with a pasta crimper, cut a round shape just inside the sealed edges. Repeat.

Procedure for Cooking Wontons:
In a large sauté pan, heat 1/4 cup sesame oil. When hot, lay the stuffed pasta in a single layer (or do half at a time in 2 batches) and sear the bottom for about a minute.
Turn each over and sear the other side. Add the sauce and cook for about 2 minutes.
Add the 6 Tbsp whole butter from the sauce recipe and swirl pan so butter dissolves evenly. Divide the pasta, 2 to a plate and pour over sauce.
Garnish with crispy fried leek julienne.

 

Broccoli with Toasted Almonds and Chilli

Serves: 2 | Preparation Time: 10 min

Ingredients

  • 1 head brocoli, trimmed
  • 1 tbsp olive oil
  • 1  large clove garlic, finely sliced
  • 2 tbsp black olive tapenade
  • 1 tbsp balsamic vinegar
  • 1 or 2 long red or green chillies, finely sliced
  • 2 tbsp water
  • 50g almonds, toasted and coarsely chopped

Instructions

Steam broccoli (trimmed) for 6-8 minutes or until tender, then remove from heat. Heat olive oil in a non-stick frying pan over low heat and cook 1 large clove garlic (finely sliced) until golden.

Add black olive tapenade, balsamic vinegar, long green or red chillies (finely sliced) and water and whisk well.

Place broccolini in a large bowl. Add garlic mixture, almonds (toasted and coarsely chopped), salt and pepper and toss gently to combine.

 

Sautéed Lettuce And Oysters

Serves: 4 | Preparation Time: 10 min

Ingredients

  • Canola oil, for cooking
  • 2 bulbs garlic, crushed
  • 1 tbsp freshly-ground white pepper
  • 1/2 iceberg lettuce head, torn
  • 2 tsp sea salt
  • 2 tsp oyster sauce
  • 12 shucked oysters
  • 1 tbsp (Metric) butter

Instructions

In a hot wok coated with oil, add the garlic and fry until golden brown.

Add the lettuce and stir-fry until soft.

Add the oyster sauce, oysters and season with salt and pepper.

Stir-fry for 30 seconds then add the butter. Check for seasoning.

 

Glazed Dutch Carrots

Serves: 2 | Preparation Time: 15 min

Ingredients: 

  • 1 Bunch dutch carrots, trimmed and scrubbed
  • 1 tbsp honey
  • 1 tbsp butter
  • 1 tbsp olive oil

Instructions: 

Blanch carrots for 2-3 minutes in a large saucepan of boiling salted water, drain, refresh in iced water, drain again and set aside.

Heat half the honey, butter and olive oil in a large frying pan.

Add half the carrots and sauté, gently rolling the carrots around the pan, for 3-5 minutes over medium-high heat or until well coloured.

Transfer to a baking tray and repeat with remaining ingredients. Season to taste with sea salt and set aside.

 

Cured Sardines & Chicory Salad

Serves: 4 | Preparation Time: 30 min

Ingredients

  • 1/4 cup sea salt
  • 2 cups white-wine vinegar
  • 1 dozen sardines, scaled and filleted (ask your fishmonger to do it for you if you like)
  • 1 cup extra-virgin olive oil
  • 4 cloves garlic, chopped fine
  • 1 lemons, zested, plus juice
  • 1 bunch parsley, finely chopped
  • 1/2 tablespoons ground white pepper
  • 1/2 bunch  chicory
  • 1 blood orange, segmented

Instructions 

To cure the sardines: Pour salt into one medium bowl, vinegar into another. Coat the sardines with salt and let them sit on a large plate or tray for 10 minutes. Remove any excess salt from sardines and dip them in the vinegar,then lay them on another large plate for 15 minutes.

For the marinade: In a medium casserole dish or bowl, combine the olive oil, garlic, lemon zest, half the lemon juice, parsley, and white pepper.

Add the sardines to the marinade so that they’re completely covered. Cover the dish with plastic wrap and refrigerate for 24 hours.

Remove from refrigerator, and on a serving platter, combine the cured sardines with chicory and blood-orange segments.

Dress the salad with remaining lemon juice, 1 tablespoon of the marinade, and a drizzle of extra-virgin olive oil, and season with salt and white pepper.

Serve with warm crusty bread. (I like to warm the sardines with the bread and then add to the salad).

 

Easy asparagus with lemon dressing

Serves: 2 | Preparation Time: 5 min

Ingredients

  • 2 tbsp lemon juice
  • 1/2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1/2 Clove garlic, crushed and rubbed with the back of a knife to a paste.
  • 1 tsp apple cider (or malt vinegar)
  • 1/4 tsp black pepper, cracked

Instructions

Lemon pepper dressing - lemon juice, extra virgin olive oil, honey, garlic (crushed), apple cider (or malt vinegar), black pepper.

To trim asparagus, snap or cut the hard woody ends off. Cook the asparagus until just tender.

Place all ingredients in a small bowl and whisk them together until they are well combined (makes about ¼ cup). Arrange the warm, cooked asparagus on a serving plate and drizzle with lemon pepper dressing.

 

Pan glazed veggies

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 3  medium zucchini, sliced diagonally 1/4 inch thick
  • 1 peeled, cut and blanched carrot.
  • 1 medium onion, cut into 8 wedges
  • 1 Tbsp olive oil
  • 1 Clove garlic, minced
  • 1 tsp sea salt
  • 1/4 tsp ground pepper
  • half  Cup balsamic vinegar
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce

Instructions 

Preheat your stove grill plate (or hot pan) to medium heat. Add zucchini, carrot, onion, olive oil, garlic, salt, and ground pepper to large bowl. Toss to combine.

Place vegetables on barbeque. Grill 10 minutes, turning once. In small saucepan, bring vinegar, sugar, and soy sauce to a boil. Reduce heat to low, simmer 5 minutes or until mixture thickens. Pour sauce over vegetables.

Greg's spicy carrot fritters

Serves: 2 | Preparation Time: 30 min

Ingredients 

  • 3 large carrots, peeled, coarsely grated
  • 2 tsp finely grated fresh ginger
  • 2 tbs besan (chickpea flour)
  • 1 eggwhite
  • 2 tbs coarsely chopped coriander
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp dried chilli flakes
  • Vegetable oil or ghee, to shallow-fry

Instructions 

Combine the carrot, ginger, besan, eggwhite and coriander in a medium bowl.
 
Place the mustard seeds and cumin seeds in a small frying pan over high heat and cook, stirring, for 1 minute or until aromatic and the seeds begin to pop. Remove the frying pan from the heat and add the seeds to the carrot mixture. Stir to combine.
 
Heat oil or ghee in a large non-stick frying pan over medium heat.
 
Spoon 3 tablespoonfuls of the carrot mixture into the frying pan. Use the back of a spatula to firmly press the mixture down.
 
Cook for 1-2 minutes each side or until golden brown and heated through. Transfer fritters to a plate lined with paper towel.
 
Place fritters on a platter and serve with the coconut sambal, cucumber pickle and  mango chutney.

Baby Bok Choy With Crispy Prosciutto

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • I tbsp vegetable oil
  • 1 medium cloves garlic, thinly sliced
  • 1 head baby bok choy, cut into quarters lengthwise
  • 1 pinch of salt
  • a splash of dry sherry
  • 1/4 cup chicken stock
  • 1 tsp soy sauce
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cornflour mixed with a tablespoon of cold water
  • 2-3 pieces of thinly sliced prosciutto cut into strips, or finely chop

Instructions 

Put the oil and garlic into a large pan with a lid. Heat on medium high heat and cook, stirring frequently until the garlic begins to sizzle, about 1 minute. You can add thinly sliced carrot and onions to bulk this up if you wish.

Add the bok choy. Use tongs to turn the pieces in the oil. Season with salt. When the bok choy leaves begin to wilt, add the sherry, turning the pieces again. Add the chicken stock, soy sauce, and sugar. Reduce the heat to medium. Cover and simmer until the bok choy tops are wilted and the stalks are crisp-tender, about 5 minutes. Using tongs, transfer the bok choy to a plate, leaving the cooking fluid in the pan.

Whisk the corn flour into the cooking fluid. Simmer until liquid has thickened, about 30 seconds. Remove the pan from the heat and add the bok choy back to the pan. Add the prosciutto and toss quickly to coat the bok choy and mix with the prosciutto. Season to taste with salt. Serve immediately.

Crey baked swedes

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 1kg of Swede, cut into 4 cm  pieces
  • 40g butter
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 3-4 shallots, chopped
  • 2 tablespoons cream
  • 3-4 tablespoons fresh, white breadcrumbs (optional)
  • Rice bran oil, for greasing

Instructions 

Heat the oven to 190°C and lightly grease an ovenproof dish or casserole.
 
Put the Swede in a large saucepan with just enough cold water to cover. Bring to the boil, then lower the heat. Cover, simmer for 20 minutes or until tender, then drain.
 
Mash the cooked Swede with 25g of butter and season. Stir in nutmeg, spring onions and cream.
 
Put the Swede mixture into the greased dish, smooth the top and sprinkle evenly with the breadcrumbs if using.
 
Dot with the remaining butter, season with liberal amounts of ground salt and pepper and bake for 40 minutes, until golden on top. Serve hot with caramelised chutney or a dash of balsamic vinegar.

Easy asparagus with lemon dressing

Serves: 2 | Preparation Time: 5 min

Ingredients 

  • 2 tbsp lemon juice
  • 0.5 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1/2 Clove garlic, crushed and rubbed with the back of a knife to a paste.
  • 1 tsp apple cider (or malt vinegar)
  • 0.25 tsp black pepper, cracked

Instructions 

Lemon pepper dressing - lemon juice, extra virgin olive oil, honey, garlic (crushed), apple cider (or malt vinegar), black pepper.

To trim asparagus, snap or cut the hard woody ends off. Cook the asparagus until just tender. Place all ingredients in a small bowl and whisk them together until they are well combined (makes about ¼ cup).

Arrange the warm, cooked asparagus on a serving plate and drizzle with lemon pepper dressing.

Italian Zucchini Stir Fry

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • 400 Gram zucchini, sliced or diced into cubes
  • 1 Tablespoon (Metric) fresh minced garlic
  • 1 Tablespoon (Metric) olive oil
  • 1 Tablespoon (Metric) butter
  • sea salt
  • black pepper
  • 1 Teaspoon (Metric) chopped capers
  • 3 Unit anchovy fillets
  • parmesan cheese

Instructions 

In a large skillet, sauté the zucchini, garlic, capers and anchovy fillets in oil and butter, until zucchini is crisp-tender, about 5 minutes. Season with salt and pepper, then sprinkle with Parmesan cheese.Serve immediately.

Balsamic roasted Dutch carrots & onions

Serves: 4 | Preparation Time: 40 min

Ingredients 

  • 1 bunches baby (Dutch) carrots, scrubbed, ends trimmed to 3cm
  • 2onions, peeled, quartered
  • 1 tbs extra virgin olive oil
  • 20g (1/4 cup, lightly packed) brown sugar
  • 1 tbs balsamic vinegar

Instructions 

Preheat oven to 190°C. Line a large roasting pan with non-stick baking paper. Place the carrots, onion and oil in a large bowl and gently toss until well coated. Arrange carrots and onion, in a single layer, in the lined pan. Roast in oven for 20 minutes or until tender. Sprinkle over the sugar and vinegar and gently toss to coat. Roast for a further 25-30 minutes or until vegetables are tender and caramelised. Season with salt and pepper to serve.

Spicy Stuffed Eggplant

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • 75 Gram basmati rice
  • 1 Unit eggplant
  • 1 Tablespoon (Metric) olive oil
  • 1 Unit brown onion, halved
  • 2 Clove garlic, crushed
  • 2 Teaspoon (Metric) ground coriander powder
  • 2 Teaspoon (Metric) fresh ginger, finely grated
  • 0.2 Teaspoon (Metric) fresh red chilli, finely chopped
  • 0.25 Cup fresh basil, coarsely chopped
  • 1 Teaspoon (Metric) lime rind, finely grated
  • 1 Unit lime, juice of
  • 65 Gram reduced-fat yoghurt

Instructions 

Preheat oven to 200°C. Cook the rice in a large saucepan of boiling water for 15 minutes or until tender. Rinse under cold running water. Drain well.

Meanwhile, cut the eggplant in half lengthways. Use a small sharp knife to cut a 1cm border around the edge of each eggplant half. Scoop out the flesh within the border, leaving about 1.5cm of flesh on the base of each eggplant half. Finely chop the flesh.

Heat oil in a frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic, coriander, ginger, chilli and turmeric and cook, stirring, for 30 seconds or until aromatic.

Add the chopped eggplant and cook, stirring, for 10 minutes or until eggplant is soft. Remove from heat.

Add the rice, lime juice to eggplant mixture, and stir to combine. Place eggplant shells in a large baking dish. Spoon rice mixture evenly among eggplant shells. Bake in oven for 30 minutes or until eggplant shells are soft and filling is golden.

Place the lime rind into bowl with the yoghurt and serve as you wish.

Red Wine and Rosemary Mushrooms

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • 1  tpsp olive oil
  • 1 tbsp unsalted butter - divided
  • 1 clove garlic - peeled, slightly crushed
  • 200g white mushrooms - washed, sliced
  • 1 tablespoon fresh rosemary - minced
  • 3/4 teaspoon kosher salt or to taste
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup red wine

Instructions 

Place oil and 1 tbsp of butter in pan of medium heat.

Add garlic and cook just until it starts to color. (3-5 minutes)

Add mushrooms, rosemary, salt and pepper to pan and sauté until lightly browned 8-10 minutes.

Add wine and cook until approximately 1/4 cup of liquid remains in pan. (5-10 minutes)

Remove from heat and toss with remaining butter.

Stir gently until butter is melted.

Serve hot over steak , freshly toasted bread or as a side dish. 

Pumpkin wedges

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • 800 Gram pumpkin, unpeeled, seeded and cut into 8 wedges
  • 2 to 3 tbsp extra virgin olive oil
  • 0.5 Teaspoon (Metric) ground cardamom
  • 0.5 Teaspoon (Metric) ground cinnamon
  • 0.5 Cup creme fraiche
  • 3 Tablespoon (Metric) toasted pine nuts
  • 1 Unit red chili, very finely chopped
  • 0.5 Unit onion, sliced

Instructions 

Preheat oven to 200C. Combine pumpkin, onion, olive oil and spices in a bowl with salt and pepper and toss gently to coat.
Place pumpkin on an oven tray and roast for 35-40 mins or until cooked.
Transfer to a serving platter and spoon dollops of creme fraiche over pumpkin.
Scatter with pine nuts, and chili, and you can add chives chopped chives to finish.

Baked cauliflower with blue cheese and anchovy

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 2 cups cauliflower florets
  • 300 ml cream
  • 2 clove garlic (crushed with theback of your knife but so it holds together)
  • good grating of fresh nutmeg
  • salt and pepper to season
  • half a cup crumbled blue cheese
  • 4 tinned anchovy fillets

Instructions 

Heat the oven to 160 and put in a serving dish. Cook the cauliflower until al dente in salted boiling water. Drain in a colander and set aside. When completely dry put into the warmed dish.

Put the cream, whole peeled garlic cloves and nutmeg in a saucepan and boil until liquid is reduced by half.

Mash the anchovies on a board and add them and the blue cheese to the cream mix. Stir off the heat until the cheese is melted. Take out the garlic.

Pour sauce over the cauliflower and bake for 10 minutes.

Shiitake Mushrooms and Sugar-Snap Peas

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 1 teaspoons canola or grapeseed oil
  • 1/2teaspoon toasted sesame oil
  • 150g of fresh shiitake mushrooms, stems removed, caps sliced into 1/2-inch-wide strips
  • 1/2 teaspoon light-brown sugar
  • 1 tbsp cup sake, dry sherry, or white wine
  • 1 tbsp shoyu or other natural soy sauce
  • 120g sugar-snap peas or snow peas, strings removed

Instructions 

In a large pan, heat the canola and sesame oils over medium-high heat.

Add the mushrooms and cook, stirring frequently, until the mushrooms are just beginning to brown, about 3 minutes.
 
Sprinkle the sugar over the mushrooms and then add the wine and soy sauce. Cook, stirring, for 1 minute.
 
Add the sugar-snap peas, cover, reduce the heat to medium, and cook until the pea pods are just crisp-tender and light green, 2 to 3 minutes. Serve immediately.

Roasted kohlrabi

Serves: 2 | Preparation Time: 5 min

Ingredients 

  • 1 fresh kohlrabi, ends trimmed, thick skin sliced off with a knife, diced
  • 1 tablespoon olive oil
  • 1 tablespoon garlic 
  • Salt
  • Good sherry vinegar
  • Bacon and or anchovie fillets are my additions to this recipe.... two pieces of each chopped up and added in.

Instructions 

Set oven to 450F
Toss the diced kohlrabi with olive oil, garlic and salt in a bowl.
Spread evenly on a rimmed baking sheet and put into oven, stirring every five minutes after about 20 minutes.
Sprinkle with a good sherry vinegar at the table so the kohlrabi doesn't get squishy.