Ingredients
- 1 Cucumber
- 3 tsp Tamari,
- 2 tsp Sesame Oil, and
- ½ teaspoon Rice Wine Vinegar
- Sprinkle with Sesame Seeds
Directions
- Slice cucumber (thick or thin)
- Mix all ingredients together
Salads, Sides & Starters
Artichoke Ingredients
- 2 jars @sadaf_foods chargrilled artichokes in oil
- 3 garlic cloves, crushed
- 1 tbs parsley, chopped
- 1 tbs dill, chopped
- Baguette crostini, for serving
Goat Cheese Yogurt Spread Ingredients
- 4 oz goat cheese
- 1/4 cup Greek yogurt
- 2 garlic cloves, crushed
- The zest of 1/2 lemon
- 1/2 tsp salt
- 1 tbs water
Directions
- Preheat air fryer to 390 F;
- Drain artichokes as you reverse about 3 tbs of the oil; pour artichokes to an oven safe dish, add garlic, parsley and dill; mix well and air- fry for 10 minutes;
- In the meantime add goat cheese, yogurt, garlic, lemon zest, salt and water to a food processor and give it a blitz;
- Spread the goat cheese mixture over a plater, place artichokes on top, finish with fresh black pepper, lemons and enjoy with baguette crostini
Ingredients
Roasted Mushrooms
- 700g/ 1.4 lb small whole white mushrooms or halved larger ones
- 3 tbsp extra virgin olive oil
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 5 sprigs fresh thyme (sub 1/2 tsp dried thyme)
- 2 garlic cloves , finely minced
- 2 garlic cloves, smashed
Balsamic Marinade
- 4 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
Directions
- Preheat oven to 200°C/375°F (180°C fan).
- Season – Put mushrooms into a roasting pan (not tray, easier to mix well in pan). They can be snug but should be in a single layer (mushrooms shrink ~25-30%). Toss with olive oil first. Then add salt, pepper, thyme and garlic (minced & whole), then toss again.
- Roast 35 minutes, tossing well at the 20 minute mark, or until the mushrooms are browned and soft.
- Marinade – While hot, transfer mushrooms into a bowl (including all the juices). Add balsamic and olive oil. Toss well.
- Marinate 2 to 24 hrs – Let the mushrooms cool and marinate for 2 hours (uncovered), tossing once or twice, or for even better flavour, marinate overnight (covered in fridge once cool).
- Serving – Always serve at room temperature or slightly warmed, for best flavour. And don’t waste the juices – it’s full of flavour!
Note: Serving options – As part of a grazing board, on polenta or mash as a meal, on toast slathered with goats cheese or cream cheese, on the side of fried eggs, on creamy risotto or risoni/orzo.
Ingredients
HONEY MUSTARD DRESSING
- 1/4 cup stone ground mustard
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
POTATO SALAD INGREDIENTS
- 1/2 lb. ruby sensation nibbles, Tasteful brand
- 1 lb. honey gold nibbles, Tasteful brand
- 5 slices center cut bacon , cut into small pieces
- 4 eggs hard-boiled , sliced thin
- 1/4 cup fresh chopped dill
- 1/2 cup diced shallots
- Scallions – chopped as a garnish
- Few turns cracked black pepper
Directions
PREPARE THE POTATOES:
- Rinse the potatoes in a colander and slice them in half.
- Boil a pot of water and add the mini potato halves to the water.
- Boil for 15-16 minutes or until the potatoes are fork tender.
- Drain off the water using a colander and set them aside to cool.
PREPARE THE EGGS:
- Add 4 eggs to a pot with water, make sure the water covers the eggs.
- Let the eggs and the water come to a boil. Cook for 12-13 minutes for hard-boiled yolks.
- Remove the eggs form the water and let them cool before peeling and slicing.
PREPARE THE BACON, SHALLOTS, DILL AND SCALLIONS:
- Grab an 11-inch non-stick skillet and place it over medium heat.
- Using kitchen shears, cut the bacon into thin strips. About ½ inch wide.
- Add the bacon to the skillet and cook it until it is crispy. Add the pieces to a paper towel to absorb any excess grease.
- Next, dice the shallots, chop the dill and dice some scallions as a garnish. Set aside.
PREPARE THE DRESSING:
- In a small mixing bowl, combine the honey, apple cider vinegar, stone ground mustard, salt and paprika. Mix until well combined.
ASSEMBLE THE POTATO SALAD:
- Once the potatoes have cooled, add them to a large mixing bowl, combine them with the diced shallots, chopped dill, honey mustard dressing, and bacon. Toss until everything is well coated in the dressing.
- Add the potato salad to a platter, add the sliced eggs and top it with the fresh chopped scallions and a pinch of salt and pepper.
Serve and enjoy.
Ingredients
- 2 pints cherry tomatoes
- 4 sprigs thyme
- 4 garlic cloves, smashed
- ¼ cup extra-virgin olive oil
- Kosher salt
- 8ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces
- Flaky sea salt
- Country-style bread, brushed with oil, toasted in oven (for serving)
Directions
- Preheat oven to 350°. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let co
- Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
- Do Ahead: Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.
Serves 4
Ingredients
- 24 scallions, trimmed
- Kosher salt
- Pepper
- 4 thin slices prosciutto, halved lengthwise
- 2 tbsp. olive oil
Directions
- Season scallions with 1/4 teaspoon each salt and pepper. Wrap 1 piece prosciutto around 3 scallions (white and light green parts), pressing lightly to adhere. Repeat with remaining prosciutto and scallions to make 8 bundles.
- Heat oil in large skillet on medium-high. Working in 2 batches, cook scallion bundles, turning occasionally, until browned and crisp on all sides, 3 to 4 minutes, adding more oil to skillet as necessary. Transfer to paper towels, then platter to serve.
Ingredients
- 150 ml of Soy Sauce
- 50 ml of Mirin
- 2 cloves of Garlic
- Scallions
- half an Onion
Instructions
- Add all ingredients to a pot and bring it to a boil, let it simmer for 5 minutes and let it cool to room temperature
- Put your egg yolks and refrigerate for a minimum of 6 hours
Ingredients
- 1 Anchovy Filet
- 1/2 Clove of Garlic
- 2 Tbsp of Mayonnaise
- 1 Tbsp Mustard
- 1 Tbsp Grated Parmesan
- 1 Tbsp Sherry Vinegar
- 2 Tbsp Extra Virgin Olive Oil
- Grated Parmesan for topping
- Salt and Pepper to Taste
- Romaine Lettuce
Directions
- Cut the romaine in half, lengthwise
- Mix all dressing ingredients together until fully emulsified
- Brush generously onto the romaine lettuce until it seeps into the crevices
- Sprinkle with grated parm
- Broil until nice and golden +- 5 minutes
NOTE: Serve and eat immediately to keep the lettuce crisp
Ingredients
- 1 lb sweet potato, peeled & cut into bite-sized pieces
- 1 tbsp vegetable oil, plus 2 tbsp extra
- 1 small onion, diced
- 8.8 oz piece salmon, cut into small bite-sized chunks
- 1 tbsp soy sauce
- ¼ cup finely sliced spring onion
- 2 cups panko breadcrumbs
- 1 cup plain flour
- 2 eggs, lightly whisked
- sea salt
- sweet chilli sauce and/or mayonnaise to serve
Directions
- Cook the sweet potato in boiling salted water for 10-15 minutes or until tender.
- In the meantime, heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the onions and season with salt. Cook, stirring every so often, for 10 minutes or until the onion is soft and translucent. Add the salmon and cook for 2-3 minutes or until just cooked through. Add the soy sauce and stir-fry until the soy sauce has evaporated. Transfer the salmon mixture to a large bowl. Add the cooked and drain sweet potato to the same bowl. Use a wooden spoon to roughly mash the mixture.
- Onto a baking tray lined with baking paper, spread the mixture out into a 3cm high rough rectangular shape. Refrigerate for 45 minutes to an hour to allow the mixture to cool down and firm up.
- In the meantime, heat the remaining 2 tablespoons of oil in a wok or frying pan over medium-high heat. Add the panko breadcrumbs and stir-fry until golden brown. Transfer to a large plate or tray.
- Preheat oven to 180°C/360°C.
- When the sweet potato is cool, use a butter knife to cut the slab into roughly 30 pieces. Place the flour and eggs into separate large bowls or trays. Scoop up a piece of the mixture and drop it into the flour. Use your hands to shape it into a rough cylinder. Then drop it into the egg. Use 2 forks to coat all over with the egg. Then drop the piece into the breadcrumbs and use your hands to form a cylinder or croquette shape. Place onto a baking tray lined with baking paper. Repeat with remaining mixture.
- Bake for 10-15 minutes or until the crust is crispy. Serve with your choice of dipping sauces.
Ingredients
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.