Pan Fried Glazed Pork Chops

Ingredients:

2 pork chops
olive oil
sea salt and freshly ground black pepper
4 springs of fresh sage
optional: one lemon
applesauce, mango chutney, apricot jam, maple syrup, or honey, to glaze (we used honey b/c we had it in the pantry)

To prepare your pork:
Using a very sharp knife, or kitchen scissors, carefully trim the skin off the edges of each chop – you’re going to turn this into crackling. Cut each strip of skin lengthways into 2 strips, so you end up with 4 strips in total. Use a sharp knife to make cuts every 1/4 inch along the fat remaining on the chops–this will help it render and crisp up while cooking. Rub both sides of the chops with olive oil and season really well with salt and pepper. While you’re at it, season your strips of skin. Pick the sage leaves off their stalks, toss them lightly in a little olive oil, and put to one side.

To cook your pork:
Put a frying pan over a high heat and add your strips of skin. Move them about in the hot pan and remove them when golden, crisp, and crackling. Lay both chops flat in the pan and give them 4-5 minutes on each side, turning every minute. When they’re looking golden, add a few sage leaves to the pan. Let them crisp up and cook for about 30 seconds, then remove them to a plate. Spoon a large tablespoon of applesauce (or your chosen glazing ingredient) over each chop. Keep turning the chops over so they get nicely coated. Have the confidence to cook them until almost a dark reddy-golden color and wonderfully thick and sticky. Remove the chops to a plate and let them rest for a minute or two, squeezing over a little lemon juice if you want to balance out the sweetness a bit.

Banting Seed Loaf

Ingredients:

1 cup almond flour
1 cup mixed seeds – (you can crush for a finer consistency)
60ml Psyllium husks (get at health stores or at any regular store eg. Clicks/PnP)
10ml baking powder
1 teaspoon of salt (maybe a little less as the seeds and psyllium are both quite salty)
6 eggs
1 cup of Greek Yoghurt

 

Method:
• Mix all the dry ingredients.
• Add 6 eggs and mix well.
• Add the yoghurt and mix together.
• Line a regular loaf tin with waxed baking paper.
• Pour in the mixture.
• Sprinkle seeds on top & lightly press them down.
• Bake in pre-heated oven at 180C for 55 minutes.

Piri Piri Chicken, Dressed Potatoes and Rocket Salad

Ingredients:

Chicken

4 large chicken thighs, skin on and bone in

1 red pepper

1 yellow pepper

6 sprig of fresh thyme

Potatoes

1 medium potato

2 sweet potatoes

½ a lemon

1 fresh red chilli

a bunch of fresh coriander

50 g feta cheese
Piri Piri Sauce

1 red onion

4 clove of garlic

1–2 bird’s-eye chillies

2 Tbsp sweet smoked paprika

2 lemons

4 Tbsp white wine vinegar

2 Tbsp Worcestershire sauce

A large bunch of fresh basil

Salad

1 x 100g bag of prewashed wild rocket

½ a lemon

Extra virgin olive oil

Sea salt and black pepper

Chicken

1. Get all your ingredients and equipment ready. Turn the oven on to 200°C/400°F/gas 6. Put a large griddle pan on a high heat.

2. Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands.
Potatoes

1. Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with 1/2 a lemon. Cover with clingfilm and put into the microwave on full power for 15 minutes.

2. Turn the chicken over.

3. Spoon the crème fraîche into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 orange. Mix well.

Piri Piri Sauce

1. Peel and roughly chop the red onion and add to the liquidizer with 4 peeled cloves of garlic. Add the chillies (stalks removed), 2 tablespoons of paprika, the zest of 2 lemons and juice of 1 lemon. Add 4 tablespoons of white wine vinegar, 2 tablespoons of Worcestershire sauce, a good pinch of salt & pepper, the bunch of basil and a swig of water. Blitz until smooth.

2. Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.

3. Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the crème fraîche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.

4. Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, but remember caramel can burn badly so don’t touch or taste.

5. Finely chop the red chilli and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing.

6. Take the tarts out of the oven and move the chicken up to the top shelf to cook for around 10 minutes, or until cooked through.

7. Pour some caramel over each tart (they’ll still be wobbly, but that’s good). Put aside to set.

Salad

1. Quickly dress the rocket, still in its bag, with extra virgin olive oil, a good pinch of salt & pepper and the juice of 1/2 a lemon. Tip into a bowl and take to the table.

2. Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the coriander mixture from the chopping board and mix everything together. Season, then take to the table.

3. Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.

Cauliflower Cheese Soup

Ingredients:

2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
800g cauliflower
olive oil
200g Cheddar cheese
2 chicken or vegetable stock cubes
salt and black pepper
1 teaspoon English mustard.

1. Dice the carrots, celery, onions and garlic. Cut the cauliflower into florets.
2. Into a large pan add 2 tablespoons of olive oil and put over a medium heat, add the diced vegetables. Cook for 10 minutes with a lid partially placed over the pan or until the carrots have softened and the onion is lightly golden.
3. Grate the cheese. Put the stock cubes into a jug and pour in 1.8 litres of boiling water from a kettle. Add to the vegetables in the pan. Stir and bring to the boil, reduce the heat and simmer for 10 minutes or so until the vegetables are cooked.
4. Remove the pan from the heat and add the cheese and mustard, season with salt and pepper. Use a hand blender and pulse until silky smooth – if using a liquidiser let the soup cool down, never put hot liquid into a liquidiser.
5. Top with more grated cheese and some crispy bacon (leave off for vegetarian).

Griddled Lamb Chops with a Chunky Salsa

Ingredients:

1 red chili
2 tomatoes 
1 red pepper
Bunch of basil
4-6 lamb chops
Red wine vinegar
Salt & pepper
Olive oil

– To prepare your chops and salsa:

Put a griddle pan on a high heat and let it get screaming hot. Halve your chili (deseed it if you don’t want your salsa too hot). Cut your tomatoes in half. Halve and deseed your pepper, then cut each half in two. Pick the basil leaves off the stalks and put them to one side. Drizzle both sides of your lamb chops with a little olive oil and season with salt and pepper.
– To cook your chops and salsa:

Stand your chops upright in the hot pan so that the fatty edges are directly on the heat for about 1 minute until brown and crispy. Lay the chops flat in the pan and push them down gently for a minute or so. Add your chilies, pepper and tomatoes – cut side down – round the sides of the pan. Cook your chops for about 4 to 5 minutes in total, turning them every minute or so and pushing the meat down each time. Turn your veg over halfway through. When the veg have softened and are nice and charred, transfer them to a chopping board. When the chops are golden and crisp, put them on a plate to rest for a minute or two while you prepare your salsa. Chop the chilies, tomatoes, pepper and basil leaves (keeping a few smaller ones aside) until you get a nice chunky consistency. Put them into a bowl with a good lug of extra virgin olive oil and a pinch of salt and pepper. Add a little splash of red wine vinegar and stir in well. Taste, and add a touch more seasoning or vinegar if you think the salsa needs it.
To serve your chops and salsa:

– Serve your chops on a bed of your lovely hot, chunky salsa. Finish by scattering the reserved basil leaves on top.

Beef Moussaka

Ingredients:

2 eggplants
Olive oil
For the mince:
750g beef/lamb mince
2 red onions
2 garlic cloves
1 tin chopped tomatoes
2 tbsp tomato purée
1 glass of red wine
Salt & pepper
3 bay leaves
1/2 tsp nutmeg
Pinch of cinnamon
Oregano & thyme
For the sauce:
900ml milk
120g butter
120g flour (I use almond as it’s healthier)
Pinch of nutmeg
2 egg yolks
100g Parmesan cheese

 

Method:
– Cut the eggplants into thin slices, season with salt & leave for 30 mins.
– Rinse the eggplants and fry in olive oil til lightly browned.
– In a large pan heat the olive o and fry the onions & garlic.
– Add the mince to brown in colour.
– Add the red wine and wait to for alcohol to evaporate.
– Add the tomato purée, tin of tomatoes, spices, herbs & salt & pepper.
– Bring to the boil then simmer for 30 mins with a lid on.
– For the sauce…use a large pan to melt the butter over low heat. Add the flour whisking to make a paste.
– Add the milk and keep whisking to prevent lumps.
-Stir over low heat til sauce thickens.
– Remove from heat & stir in egg yolks, salt, pepper, nutmeg & a bit of cheese.
– To assemble first layer the eggplants. Pour the meat sauce and even out. Add a second layer of eggplants, top with sauce and smooth out.
– Sprinkle with the grated cheese and bake in the oven at 180 degrees C for 45-60mins.
* Allow the Moussaka to cool down before cutting and serve with a Greek salad.

Mushroom Burgers

Ingredients:

– large brown mushrooms
– lettuce
– cheese
– onion
– tomato
– 500g mince
– 12 Jacobs cream crackers
– 8 sprigs flat leaf parsley
– 2 heaped tsp Dijon mustard
– 1 large egg
– salt & pepper
– olive oil


Method:
– wrap the crackers in a tea towel and smash until fine
– finely chop parsley
– add crackers, mustard, parsley & mince to a bowel
– crack in the egg with salt & pepper
– scrunch up with your hands and mix well
– divide into 6 and mound into a round shape
– drizzle with olive oil
– fry the mushrooms whole in olive oil until slightly cooked
– cool the patties in the pan and press them down slightly with a spatula
– slice all you toppings and construct your burger 

Tuna Carpaccio

Ingredients:

200g yellowfin tuna steak
1 x red chilli
1 x spring onion
1 x lemon
Fresh rocket
Garlic
Soy sauce

-Using a sharp knife thinly slice the tuna.
-Place on a plate and squeeze the juice of half the lemon over (the acidity will start to cook the fish).
-Slice the spring onion and chilli.
-Arrange the tuna on a plate and sprinkle with the spring onion, chilli, garlic and rocket.
-Drizzle with some soy sauce and serve!

Parmesan Chicken Breasts with Crispy Parma Ham

Ingredients:

2 sprigs of thyme⠀
2 chicken breasts⠀
black pepper⠀
1 lemon⠀
30g grated Parmesan⠀
6 slices of Prosciutto ⠀
Olive oil⠀

– pick the thyme leaves off the stalks. ⠀
– carefully score the underside of the chicken breasts in criss cross fashion with a small knife. ⠀
– season with a little pepper (you don’t need salt as the prosciutto is quite salty). ⠀
– lay your breasts next to each other and sprinkle over most of the thyme leaves. ⠀
– grate a little lemon zest over them and sprinkle with parmesan. ⠀
-lay 3 prosciutto slices on each chicken breast overlapping them slightly. ⠀
– drizzle a little olive oil and sprinkle with the remaining thyme leaves. ⠀
– put a square of plastic wrap over each breast and give them a few really good bashes with there bottom of a saucepan until they are about 1/2 inch thick. ⠀
– put a frying pan over a medium heat. Remove the plastic wrap and carefully transfer the chicken breasts, prosciutto side down, into the pan. Drizzle over some olive oil. Cook for 3 minutes on each side, turning halfway through giving the hame side an extra 30 seconds to crisp up.⠀
– either serve the chicken breast whole or cut them into thick slices and pile them on a place. ⠀
– serve with lemon wedges for squeezing over and a good drizzle of olive oil⠀