recipe: prawns in garlic w/ prawn & beetroot salad

prawns in garlic w/ prawn & beetroot salad

IngredientsMakes: 415g (1)

165g		prawns in garlic	(recipe below)
250g		prawn and beetroot salad	(recipe below)

Method

Make the salad first, then the prawns when needed.

prawns in garlic

prawns lightly cooked w/ a simple garlic & tomato sauce

IngredientsMakes: 365g (2)

20g		evo
8g		garlic
180g	(6)	large prawns
0.5g		salt flakes
60g		tomatoes
150g		water
4g		chicken stock cube
2g		greek basil

Method

Add the oil and garlic to small frying pan, letting it sizzle for a minute on medium heat.

Turn the heat up, and add the seasoned prawns they should sizzle.

Leave until red the turn, once both sides red remove from the pan onto a warm plate.

Add the diced tomato and cook until soft then add the stock and boil until the sauce has reduced to a nice consistency.

Add the prawns back and chopped basil & toss to coat the prawns.

Dress w/ greek basil & serve immediately. (Chives, plain basil & oregano all work well.)

prawn and beetroot salad

IngredientsMakes: 488g (2)

60g		cooked prawns
80g		lemon juice
126g		tomatoes
86g		steamed beetroot
44g		mango
68g		cucumber
33g		sugar snaps
1g		salt

Method

Peel & dice as necessary, and mix in a salad bowl.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: pork, chicken & chorizo wontons (dim sum / broths)

pork chicken chorizo wontons

IngredientsMakes: 1680g (60)

300g	(60)	yellow wonton wrappers	(recipe below)
1380g		pork chicken chorizo dumplings mix	(recipe below)

Method

Put a teaspoon of mix ~23g into the centre of each wrapper.

Dab two opposite corners w/ water and pull the corners in together & twist to close.

Leave as little air - preferably none - as possible inside the wonton.

Line your steamer w/ oiled grease proof paper, or spray w/ oil if it's a plastic steamer basket.

Steam for 8mins. Remove & place on another sheet of oiled grease proof paper.

Allow to cool and use as required. Perfect for freezing once cooled.

yellow wonton wrappers

pork chicken chorizo dumplings mix

mix for fried patties, gyoza, steamed naked dumplings or wontons

IngredientsMakes: 1575g

110g		soaked black fungus	(recipe below)
300g		squid tubes
5g		mustard powder
25g		plain flour
100g		eggs
10g		salt
110g		chestnut mushrooms
150g		shiitake mushrooms
5g		olive oil
5g		fish sauce
100g		red onions
5g		olive oil
190g		roast chicken	(recipe below)
450g		12% pork mince
100g		chorizo
30g		sweet pickled onions	(recipe below)
30g		pickled jalapeno
20g		chives

Method

Put the 30g wood-ear / black fungus in cold water to soak until completely flexible ~1hr.

Make dumpling binder by making a smooth paste of the squid tubes, mustard powder, plain flour, eggs & salt in a food processor.

Dice the chestnut mushrooms & shiitake mushrooms cook until starting to brown in olive oil & season w/ fish sauce.

Dice the red onion and sear in an oil glazed pan until starting to char.

Chop / break up the rest of ingredients and mix everything w/ the dumpling binder.

Fry off a small piece in a small nonstick pan to check the seasoning.

soaked black fungus

10g of wood ear fungus will weigh 40g after it’s finished soaking

IngredientsMakes: 40g (1)

10g		black fungus
30g		water

roast chicken - any of these methods will do

IngredientsMakes: 1450g (1)

1		chicken

Method

Bake 220C / 60m, rest 20m w/ oven door ajar.

Bake 230C / probe 65C rest 20m w/ oven door ajar.

Bake covered in foil 160C / 2h

Spatchcock, dust in salt & smoked paprika 220C / 45m, rest 15m

sweet pickled onions

red onions pickled in sugar & white wine vinegar - great for salads & kebabs or where you need a little lift of acidity

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: steak & mushroom on wild garlic chapo (Kenyan Chapati / roti)

steak & mushroom on wild garlic chapo (Kenyan Chapati / roti)

wild garlic chapo brushed w/ mango chutney & topped w/ mushrroms, seared ribeye steak, fruit couscous & kimchi

IngredientsMakes: 385g (1)

100g		wild garlic chapos	(recipe below)
10g		asd mango chutney
80g		sweated mushrooms	(recipe below)
110g		seared ribeye steak	(recipe below)
20g		mayo
10g		lime juice
3g		coriander
2g		red chilli
10g		mango chutney
30g		light apricot couscous fruity	(recipe below)
20g		kimchi no3	(recipe below)

Method

Make the mushrooms, prep the tomatoes, couscous & kimchi.

Brush the chapo w/ mango chutney & put on low on a skillet to warm.

Make the steak and place on a wooden board to rest.

Deglaze the steak pan with the touch of water butter & the mushrooms then assemble the whole thing on the skillet so it stays warm.

Chapo, mango chutney, mayo, coriander, chillies, steak, couscous, kimchi & finally a ouch more mango.

Serve on a warm plate! Too good . . . .

This took less than 15mins to make when I got in from work . . . chapos were in the freezer, kimchi on the counter, sauces in the fridge & cupboard.

Couscous was left over from yesterday. Very pleased with the outcome!

sweated mushrooms

soft cooked mushrooms - think, breakfast, side, wraps, bugers, pasta, pizza . . .

IngredientsMakes: 113g

150g		mushrooms
10g		butter
1g		salt

Method

Thick slice the mushrooms.

Heat a pan to medium high heat, & rub it with a stick of butter to coat the surface.

Add the mushroooms, sprinkle w/ salt & toss to coat. Turn the heat to medium.

Toss them a few times as they become soft & cooked though. Use as necessary.

seared ribeye steak

IngredientsMakes: 213g (1)

227g		ribeye steak
2g		veg oil
1g		salt

Method

Brush the steak with oil and season it, cook it to taste in the same pan.

Once cooked put the steak onto a warm serving plate to rest and deglaze the pan with water or wine.

Once the liquor is reduced to a third add the juice from the steak on the plate.

Mix and pour over the steak - serve immediately.

light apricot couscous fruity

dried fruit & nut couscous, leaning more towards fruit & nut

IngredientsMakes: 350g (2)

80g		couscous
145g		chicken stock	(recipe below)
20g		mange tout
20g		spring onions
15g		dried apricots
20g		dried cranberries
10g		red pepper
15g		butter
30g		spinach
10g		red onion
15g		flaked almonds

kimchi no3

classic korean fermented vegetables w/ ginger garlic & chilli

IngredientsMakes: 1450g

530g		cone cabbage
140g		chinese cabbage
260g		carrots
280g		red peppers
60g		radishes
60g		spring onions
30g		red onion
32g		garlic
250g		7.5pc brine
18g		chilli flakes
60g		ginger
3g		sweet smoked paprika
20g		sriracha chilli sauce
30g		sugar
80g		7.5pc brine
40g		olive oil

Method

Make the brine the night before so any chlorine in the water evaporates - better for fermenting process.

Make 3L of 7.5% brine - 225g salt 2775g water.

The 240g in the recipe is approximately what finally ends up in the jar.

Shred the veg & garlic - all ingredients up to the brine - & cover w/ brine.

Put plate on top to keep veg submerged.

Leave for 12hours / over night. Remove from brine - keeping the brine.

If the veg is not salty enough return to brine for longer. If too salty rinse w/ fresh water & drain.

To make the flavouring sauce simply mix the peeled & chopped ginger w/ the chilli flakes, smoked paprika, sriracha chilli sauce, sugar & brine.

Mix this w/ the drained veg until its mixed completely.

Pack the mix into a kilner jar and top w/ brine. Insert a gauze to keep the veg submerged.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: cavolo nero & couscous broth

cavolo nero & couscous broth

cavolo nero & chicken stock livened up w/ a bit of fruit & nut couscous - super low calorie

IngredientsMakes: 630g (1)

600g		boiling water
5g		fish sauce
10g	(1)	chicken stock cube
80g		cavolo nero
120g		light fruit & nut couscous	(recipe below)
5g		soy sauce
5g		lime juice
10g		coriander

Method

I used leftovers from [light fruit & nut couscous] or [cauliflower califoria & greens].

If making from scratch make the couscous first.

Remove the centre stalks from the cavolo nero leaves & cut into quarters across the leaf.

Wash the leaves to remove any mud or critters.

Add them, the stock cube & fish sauce to the water and bring to the boil. Simmer with the lid off for 8mins.

Pour the broth out into a warm bowl & add the couscous.

Season w/ soy sauce & lime juice then top w/ coriander. Job done!

Good for 'fasting' days. If I need to bump up the protein, I'll crack an egg on top & microwave it for 2mins.

light fruit & nut couscous

dried fruit & nut couscous, leaning more towards fruit & nut

IngredientsMakes: 350g (2)

225g		cooked couscous	(recipe below)
30g		spinach
15g		flaked almonds
10g		butter
10g		red onion
20g		mange tout
20g		spring onions
15g		dried apricots
20g		dried cranberries
10g		yellow pepper

Method

Put the couscous on first and prep the rest while it hydrates.

Melt some butter in a pan and put the almonds on to toast on a low heat so they don't burn while you wilt the spinach in another pan.

Leave them to cool once tehy're ready.

Brunoise the red onion, fine slice the mange tout & spring onions.

Chop the apricots, cranberries & red pepper.

Use a fork to break up the couscous until no lumps remain then chop the spinach & mix it in.

Add all the ingredients into a warm serving bowl & stri to combine into a warm couscous salad.

cooked couscous

plain couscous

IngredientsMakes: 280g

100g		couscous
180g		boiling water
2g		salt

Method

Couscous is pre-cooked so all you really have to do it rehyrate it properly.

Good rule of thumb is 1.8 times as much boiling water as couscous by weight.

7g per kilo of couscous and water of salt.

Pour the couscous into a pan, and sprinkle with salt then pour the boiling water evenly over the couscous making sure it's completely covered.

Put the lid on the pan to seal the moisture in, leave for at least 20mins on the counter top.

When removing the lid there should be no sign of water.

Drag a fork across the top of the couscous repeatedly to release it into a light grain.

Keep going until there are no lumps. Use as required.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.