Vegetarian

Baby Bok Choy with Garlic & Ginger Broth

Serves: 2 | Preparation Time: 5 min

Ingredients 

  • 1 baby bok choy
  • 1/2 tbsp vegetable or peanut oil
  • 1 clove garlic, finely minced
  • 1/2 tsp grated fresh ginger
  • 3 tbsp broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
  • salt to taste
  • 1/2 teaspoon sesame oil

Instructions 

Start by trimming the stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
Finely mince garlic and grate fresh ginger with a microplane grater.
Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger.

Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil.

When the aromatics become fragrant and light golden brown, add the bok choy leaves.

Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately

Tomato tarts

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 2 tbs brown sugar
  • 1 tbs balsamic vinegar
  • 6 sprigs fresh thyme
  • 1 x 250g punnets cherry tomatoes or any chopped and de seeded 
  • 1 1/2 sheets (25 x 25cm) ready-rolled frozen butter puff pastry, just thawed
  • 100g baby spinach leaves
  • 60g soft feta
  • 2 tbs olive oil

Instructions 

Preheat oven to 220°C. Combine the sugar and vinegar in a small bowl. Pour a little of the vinegar mixture into six 9cm-round (base measurement) tart tins (don't use removable base tins as liquid will seep).
 
Place a sprig of thyme into each tart tin and top with the cherry tomatoes. Pack the tomatoes into the tins firmly.
 
Cut the puff pastry into six 12cm squares. Fold the edges of each square of pastry under to form a rough round and press firmly on to the cherry tomatoes. Continue for each tart.

Place the tarts on an oven tray and bake for 20 minutes or until golden brown and puffed. Remove from oven and set aside for 3-5 minutes to cool slightly. Turn out quickly on to an oven tray.
 
Place the spinach and feta in a large bowl. Drizzle with oil and gently toss to combine. Season with salt and pepper and serve immediately with the cherry tomato tarte tartins.

Spiced Pumpkin and Cauliflower Soup

Serves: 6-8 | Preparation Time: 40 min

Ingredients 

  • 1 tablespoon of olive oil
  • 1 onion, finely chopped
  • 2 teaspoons of ground cumin
  • 1 teaspoon of ground cinnamon
  • 1 clove of garlic, peeled
  • 1 bay leaf
  • 450g of pumpkin, peeled and chopped, approximately
  • 450g of cauliflower florets, trimmed, approximately
  • 800 mls of chicken or vegetable stock, preferably homemade
  • ¼ cup of tomato purée
  • salt and pepper to taste
  • a little cream to finish, optional
  • 4-6 slices of cauliflower, extra
  • olive oil
  • Murray river pink salt

Instructions 

In a large saucepan sweat the onion in a little olive oil until translucent and soft.

Add the cumin, cinnamon, bay leaf and a whole peeled garlic clove, continue to sauté for a minute or so until lovely and fragrant.

Add the pumpkin and cauliflower and sweat for another minute or two.

Add enough stock to cover the vegetables, topping up with water if necessary, add the tomato purée and a little salt.
Cover and simmer for 20 minutes or until the pumpkin and cauliflower are tender.

Meanwhile in a medium hot pan, fry the extra slices of cauliflower in a little olive oil until golden and cooked through, drain on adsorbent paper towels and keep aside in a warm place.

Remove the bay leaf and blend the soup mixture until very smooth. Pass the soup through a chinose if you desire, this helps to remove any stray coarse vegetable fibres.

Taste the soup for seasoning and adjust accordingly, finishing with a little cream if desired.

Serve the soup whilst still very warm, gently reheating if necessary and topping with a warm pan-fried slice of cauliflower and sprinkle of murray river pink salt.

Roast Capsicum Dip with Finger Eggplant

Ingredients: 

  • 1 Unit red capsicum
  • Olive oil
  • Sour dough bread, thinly sliced
  • 3 Unit finger eggplants, sliced lengthways
  • 1 Unit small red chilli, deseeded, finely chopped
  • 1 Tablespoon (Metric) sour cream
  • 1 Tablespoon (Metric) greek yoghurt

Instructions: 

Place the capsicum over a gas flame and char, turning until the skin is black all over, alternately cut into quarters and cook, skin side up under a hot grill until charred. Heat a char grill pan over a medium-high heat, brush both sides of bread with oil and char grill until toasted. Brush both sides of eggplant with oil and char grill until golden and tender.

Peel the skin from the capsicum and remove the seeds. Process the capsicum, chili, sour cream and yoghurt in a small bowl of a food processor, process until smooth. Season to taste with sea salt and freshly ground black pepper.

Spoon the dip into a bowl and serve with the toasted bread and eggplants.

Marsala Mushrooms

Serves: 2 | Preparation Time: 15 min

Ingredients 

  • 6 tbsp to 1/2 cup olive oil (not virgin olive oil)
  • 200 Gram portobello mushrooms, stemmed and slice into four
  • 0.5 Teaspoon (Metric) garlic, chopped
  • 0.25 Cup sweet marsala wine
  • 0.25 Cup beef stock or watered down gravy
  • Salt (optional) and black pepper, to taste
  • 1 Tablespoon (Metric) softened butter (optional)
  • Good crusty bread

Instructions 

Heat oil in pan over medium heat. Add mushrooms and saute 1 minute. Mushrooms will absorb most of the oil. Add garlic and cook 2 minutes, shaking pan to assure even cooking and to prevent sticking.

Add Marsala and stir to deglaze pan. Continue cooking until most of liquid is absorbed. Add stock/gravy and heat through. Season with salt and pepper. Remove mushrooms with a slotted spoon and place in a small bowl; toss with butter and divide among 2 plates.

Top with Marsala sauce, and serve warm with crusty bread to sop up the sauce.

Asparagus & Bean Bundles

Serves: 3-4 | Preparation Time: 10 min

Ingredients 

  • 200g Beans
  • 1 bunch asparagus, trimmed
  • 5 strips of pancetta, cut into strips and cooked
  • 1/3 cup toasted pine nuts
  • 1/4balsamic dressing

Instructions 

Toast pine nuts in a dry pan and set aside.
Fry pancetta until nice and crispy, set aside in a warm place.

Bring a pan of salted water to the boil and cook beans and asparagus 'al dente'. Drain and allow to dry.

Toss the beans and asparagus in the dressing and arrange on plates in neat bundles.
Sprinkle with pine nuts and the pancetta.

Green almond & mushroom wild rice

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 70g ghee
  • 1 ½ medium onions, chopped
  • 2 cloves garlic, chopped
  • 200g small portabello mushrooms, sliced
  • 1 tbls light soy
  • 1 ½ tsp salt
  • 1 ½ tsp black pepper,ground
  • 4-5 green almonds de-shelled and sliced into slivers
  • 2 cups black wild rice, cooked
  • 1 ½ cup basmati rice,cooked
  • 1/3 cup thai basil, finely sliced

Instructions 

In a wok or large frypan, heat ghee over medium to high heat and brown onions and garlic.
Add mushrooms. Stir fry for one minute. Add soy, salt and pepper.
Add green almonds and pre-cooked basmati and wild rice and stir fry till all ingredients are mixed well.
Take off heat and add thai basil. Mix through.

Watercress Soup

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 2 Tablespoon (Metric) olive oil
  • 150 Gram well washed watercress
  • 200 Gram peeled desiree potatoes
  • 25 Gram lescure butter
  • 1 Litre boiling water (more or less depending on your preferred consistency)
  • 2 Unit free range eggs
  • 1 Tablespoon (Metric) white wine vinegar
  • Olive oil to drizzle
  • Ground black pepper, to taste
  • Sea salt (murray river), to taste

Instructions 

Wilt the watercress in a pan with a little olive oil. Finely slice the potatoes and mix in with the watercress. Allow to soften. Add the butter for shine and flavour. We don't want the colour here because it will taint the vivid green we'll get from the watercress.

Season a small pan of boiling water with a little salt and pour over the watercress and potatoes. Bring back up to a rolling boil. Ladle the mixture into a blender and blitz until smooth.

Boil the water for your eggs and using a fork, or whisk, spin the water until you create a mini-whirlpool. Add the vinegar to help prevent the egg whites dispersing. Drop your egg right in the middle of the spinning water and it will produce a nice round poached egg which looks almost like a ball of mozzarella. This protects the yolk. Poach for 2 to 3 minutes and then you can lift the eggs out of the water to feel them and see if they are cooked. They should feel soft if you gently squeeze them.

To serve: place a poached egg in each warmed bowl and pour the soup around. Garnish with a fresh whole watercress leaf. Drizzle with olive oil.

Note: Try our organic olive oil in this recipe.

Yellow Indian eggplant

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 1 large (about 700g) eggplant
  • 2 tbs caster sugar
  • 1 tbs salt
  • 1 tbs turmeric powder
  • 125ml (1/2 cup) mustard seed oil

Instructions 

Cut the eggplant crossways into 2cm-thick slices. Place the slices, in a single layer, on a large plate. Combine the sugar, salt and turmeric in a small bowl. Evenly sprinkle the eggplant slices with half the turmeric mixture.
 
Turn the eggplant slices over and repeat with the remaining turmeric mixture.
 
Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.
 
Heat the oil in a frying pan over medium-high heat. Add 3 slices of eggplant and cook for 2 minutes each side or until eggplant is tender and golden.
 
Transfer to a plate lined with paper towel to drain. Repeat with the remaining eggplant slices, reheating pan between batches.
 
Serve immediately.

Tamari and Soy Runner Bean Stir Fry

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 400g runner beans
  • 1 medium onion
  • 200g kidney beans: if from a can, rinse well & drain.
  • 10ml sesame oil (olive will do)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon honey
  • 1 teaspoon sesame seeds (optional)
  • 1 tablespoon fresh lemon juice (about ½ lemon)
  •  ½ teaspoon ground ginger

Instructions 

Wash the runner beans. Trim the ends and remove the stringy bits, if necessary. Slice them diagonally into 1 cm wide strips, which are about 6 cm long. Peel the onion. Chop it in half and slice finely.

Mix the sauce in a cup by blending together the soy sauce / tamari, honey, sesame seeds, lemon juice and ginger.

Heat the sesame oil in a wok and add the onion. Stir regularly and cook on a medium heat for 3-5 minutes, until nearly soft. Add the runner beans and the kidney beans.

Stir the wok contents and cover (if you have a lid - not a problem if you don't). Cook for about 3 minutes, until the runner beans are tender.
Add the sauce and heat through.