- 4 corn on the cob
- 1 small bunch of fresh coriander
- 1/2 fresh red chilli
- 4 spring onions
- 3 ripe tomatoes
- 2 limes
- 1 tbsp extra virgin olive oil
- 800g sweet potatoes
- 2 tbsp sweet chilli sauce
- 4 x 120g skinless chicken breasts
- 1 tbsp Cajun seasoning
- 1 tbsp polenta
- olive oil
- 2 rashers of smoked streaky bacon
- 175g baby marrow
- 20g feta cheese
Put the corn on the griddle pan, turning when charred.
Wash the sweet potatoes, remove any gnarly bits of skin with a speed-peeler, then finely slice
in the processor. Put the sweet potatoes into the large pan, then just cover with boiling salted water and the lid.
On a large sheet of greaseproof paper, toss the chicken with salt, the Cajun seasoning and polenta. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Put the chicken into the frying pan with 2 tablespoons of olive oil, turning
after 3 or 4 minutes, until golden and cooked through.
Drain the cooked sweet potatoes well, return to the pan and mash with the sweet chilli sauce, pop the lid on and leave on a very low heat.
Slice the bacon and add to the frying pan. As soon as the bacon starts to crisp up, add the baby marrow to the pan.
Carefully hold the charred corn steady and run a knife down the sides to cut off the kernels, then put them into a bowl.
Roughly chop the top leafy half of the coriander and add to the corn. Finely slice the chilli and trimmed spring onions, chop the tomatoes, and add to the bowl with a pinch of salt, the lime juice and extra virgin olive oil, then mix well.
Serve the sweet potato smash on a board or platter with the chicken and baby marrow, crumble over the feta, and serve with the fresh salad on the side.
1 cup of tinned chickpeas, drained
½ large onion, roughly chopped (about 1 cup)
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh coriander
1 tsp salt
½ -1 tsp dried hot red pepper
4 cloves of garlic
1 tsp cumin
1 tsp baking powder
4-6 tbsp flour
vegetable oil for frying
Place the drained chickpeas and onion in a bowl of a food processor.
Add the parsley, coriander, salt, hot pepper, garlic & cumin. Process until blended but not pureed.
Sprinkle in the baking powder and 4 tbsp of flour and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
Form the chickpea mixture into balls about the size of walnuts.
Heat some oil in a deep pot and fry one ball to test. If it falls apart, add a little flour to the mixture. Fry a few minutes on each side, until golden brown and then drain on paper towel.
450g piece of yellowfin tuna
2 green tea bags
1 tbsp of black and white sesame seeds
2 spring onions
1 red chilli
The juice of 1 small grapefruit
½ bunch fresh coriander
2 bok choi
200g tenderstem broccoli
2 tsp sesame oil
3 cloves garlic
1 tbsp teriyaki sauce
400g coconut milk
1 x coconut tin of basmati rice
Pour the coconut milk, 1 tins worth of rice and 1 tin of boiling water into a small pan. Season with salt and pepper, stir well, cover and cook for roughly 10 minutes, stirring occasionally, then turn the heat off.
Halve the tuna lengthways, then empty the contents of the tea bags on to a board with the sesame seeds and a pinch of salt and pepper. Roll and press the tuna in the flavours to coat, then put in the frying pan with 1 tablespoon of olive oil. Sear for about 40 seconds on each side, then remove to a plate, leaving the pan on the heat.
Halve the bok choi, then finely slice in a food processor with the trimmed asparagus and broccoli.
Put the sesame oil into the frying pan and turn the heat up to high. Squash in the unpeeled garlic through a garlic crusher, then tip in the sliced greens. Toss and move around for 2 minutes, then season to taste with Teriyaki Sauce and remove from heat.
Arrange pieces of pickled ginger around a serving platter and about a tablespoon of the juice.
Finely slice the trimmed spring onions and chilli and sprinkle over the top.
Squeeze over the grapefruit juice and season to taste.
Slice the tuna 1cm thick and place on the dressing, drizzle with a little soy sauce, then sprinkle with coriander leaves and a few dribbles of sesame oil.
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)
1 cup of Greek Yoghurt
• 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.