Baked Victoria Sea Bass with Tomato and Basil Pesto 

Serves 4

This is such a sweet juicy tender fish for baking, it melts in your mouth. Be amazed!

Ingredients:

• 4 filets of Victoria Sea Bass
• zest of one lemon
• 1-2 lemons cut in thin slices
• 1 Tbls lemon juice
• 1 onion diced small
• 4 Tbls dried tomatoes in
• Olive oil – strained and
  chopped
• 1/4 cup Soy Cuisine
• 2 tsp rice syrup
• Olive oil
• Shoyu
• 4 Tbls prepared organic basil pesto

Instructions:

1. In cold water wash and dry the fish filets.
2. Place lemon slices on the bottom of oiled baking dish and lay the filets on top of the lemon slices.
3. Drizzle a little olive oil on the fish and sprinkle them with a pinch of sea salt.

Prepare the tomato pesto:

1. Saute the onion in 1 Tbls of olive oil for 5 min.
2. add the tomatoes and 1/2 cup of water.
3. Simmer another 5 min. and add 1 tsp shoyu after another 5 min.
4. remove from heat and add the rice syrup, soy cream, lemon zest and juice then blend mixture until creamy and smooth.
5. Preheat oven to 200c or 375f
6. Spoon 1 Tbls of both green and red pesto onto each fish filet in decorative stripes.
7. Place in oven for 30-40 min. until fish is tender and cooked through.
8. Garnish with lemon wedges and chopped chives or parsley.

Bon Apetite!

 

 

Smoked salmon, potato, dill and roasted pepper frittata

 

 

 

10 free range Eggs

1 large potato, peeled, boiled and cut into small dices

1 small onion cut into dices

1 sliced red and green roasted pepper, skinned and deseeded

1/2 bunch of fresh dill

10ml of extra virgin cold pressed olive oil

50ml of water

Cracked pepper to season

 

Heat up a small non stick pan, add the oil and 50mls of water

 

Add the diced onions, peppers and potatoes, then steam fry for around 4-5 mins

In a medium sized bowl, mix the eggs with a fork. 

Add the smoked salmon, dill and cracked pepper then pour into the pan and fold with a spatula.

 

Cook for about 2-3 minutes on a medium heat, then place in a very hot oven, about 250 °C, until it’s risen and cooked. This will take approximately 4-5 minutes.

Turn it on to a plate and serve.

 

 

 

 

Tasty turkey meatballs

 

Ingredients

Serves 4

For the meatballs

 

1kg minced turkey

1 medium onion finely chopped

1 tsp tomato puree

Salt & pepper

2-3 crushed dried red chillies

Worcestershire sauce

Olive oil

 

For the sauce

 

1 large chopped onion

2 large chopped red peppers

8-10 chopped button mushrooms

2 tins chopped tomatoes

2 cloves of garlic, finely chopped

2 tsp apple cider vinegar

Salt & pepper

½ pint of chicken stock or water

 

 

 

Instructions

 

Put all the meatball ingredients into a bowl or food processor and blend together

Make into golf ball sized balls

Heat a little olive oil in a pan and brown the meat balls

 

For the sauce

Fry the onions and garlic in a little olive oil until they are transparent but not browned

Add the peppers and mushrooms and cook for 2 minutes

Add the tinned tomatoes, apple cider vinegar, salt & pepper and stock and bring to the boil

Add the meatballs to the sauce and gently simmer for 20-25 minutes

 

Simple, tasty home made bread

This bread is so easy to make and you can adapt it to your own tastes. We’ve added herbs, feta and tomatoes, but other options include roasted garlic and onion or adding a teaspoon of tomato puree to the dried ingredients before mixing to give it a wonderful tomato flavour.

 

Ingredients.

 

1kg/2lbs Wholegrain spelt flour

3 tbs live oil

1 ½ tsp salt

2 tsp bicarbonate of soda

4 tsp cream of tartar

1 ¼ pints water

2 tbs dried mixed herbs (rosemary, thyme, oregano)

200g feta cheese – broken into small chunks

6-10 finely chopped sun dried tomatoes

 

 

You’ll need 2 bread loaf tins, lightly greased.

 

Instructions

 

Pre-heat the oven to 200°C

In a large mixing bowl add all the dry ingredients and mix together

Add the olive oil and gradually add the water until it reaches a bread like dough consistency. If the mixture is too wet, add a little more flour

Cover the bowl with a damp tea towel and leave to stand for 30 minutes

After the dough has risen, remove from the bowl and place it on a lightly floured surface

Take some feta cheese and sun dried tomatoes and press or fold them into the dough until they are combined

Using the loaf tins, divide the dough equally into both tins and bake in the oven for 30 minutes

Once cooked, turn the loaves out into a wire tray, check to see if they are fully cooked by tapping on the base – there should be a hollow sound

Eat immediately or store in an airtight container for up to 3 days

 

  

Kedgeree

 

 

 

Serves 4

 

Ingredients

 

225 grams brown rice

2 large onions – diced

10 ml (1 dsp) olive oil

2 hard boiled eggs

225 grams fresh fish

55 grams cooked, peeled prawns

15 ml (1 tbsp) fresh parsley – chopped

 

Sauce

3 ml (2 tbsp) fish cooking liquid

5 ml (1 tsp) curry powder

30 ml (2 tbsp) olive oil

80 ml (4 tbsp) natural yoghurt

15 ml (1 tbsp) lemon juice

3 ml (1/2 tsp) grated lemon rind

 

 

Instructions

 

Cook the brown rice, sieve and keep warm

Sweat the onions in the oil until they begin to soften and brown

Roughly chop eggs

In a pan, poach the fish in 30 ml (2 tbsp) water until just cooked

Flake the fish and remove any skin or bones

Mix the rice, fish, prawns, eggs, onions and parsley

Make the sauce by blending 30 ml (2 tbsp) of the fish liquid with the curry powder and the oil – it is best to use a food processor in order to obtain a thick emulsion. Add the yoghurt, lemon juice and rind

Pour the sauce over the fish and rice and mix gently with a fork

 

Stuffed Peppers

Ingredients

 

1 onion

1 garlic clove

10 ml (1 dsp) olive oil

225 grams (8 oz) cooked brown rice

20 ml (2 dsp) raisins (optional)

30 ml (2 tbsp) pine nuts or cashew nuts

55 grams (2 oz) sweet corn kernels or frozen peas

10 ml (1 dsp) fresh chopped mint

10 ml (1 dsp) fresh chopped parsley

3 ml (1/2 tsp) ground cinnamon

Black pepper

4 medium bell peppers

 

Instructions

 

Chop the onion and sweat along with the pressed clove of garlic in the olive oil until they begin to soften and brown

Add all the remaining ingredients except the peppers and mix well

Cut a circular hole in the top of each pepper, removing the stalk. Scoop out internal fibres and seeds.

Fill each pepper with the mixture and press it down firmly

Place the peppers in a deep sided oven proof dish (if necessary cut a small slice off the base of the pepper to enable them to stand easily)

Pour 140 ml or ¼ pint, of water around the peppers and cover with foil. Bake in the centre of the oven at 400º F or 200º C (gas mark 6) for 50-60 minutes or until the peppers are soft but not mushy

 

Herb encrusted tuna steak with roast vegetables

Serves 2

 

Ingredients

 

For the tuna

 

2 Fresh tuna steaks

1 handful of fresh basil – chopped

1 handful of fresh coriander – chopped

1 dried red chilli

1 garlic clove

Juice of one lemon

 

For the roast vegetables

 

2 medium onions

1 leek

1 red pepper

2 slices of butternut squash

 

Instructions

 

Chop all the vegetables and put into an oven proof dish. Drizzle a little olive oil over the vegetables and place in the oven for 35-40 minutes at 170ºC.

 

 

Place the herbs, chilli, lemon juice and garlic clove into a pestle and mortar and grind together into a paste. Then rub some of the herb mix onto each side of the tuna steaks. In a frying pan, add a little olive oil and, on a very hot heat, cook the tuna for about 45 seconds to one minute on either side.

 

Serve with the roasted vegetables and a few fresh coriander leaves on top. 

 

Grilled chicken wrap with roasted peppers

 

 

Ingredients

 

Chicken breast

Wholegrain wrap

1 red pepper

1 yellow pepper

1 tomato

Lettuce

Lemon juice

 

Instructions

 

Chop the peppers into strips and place in the oven with a little olive oil for 20 minutes. Grill the chicken breast, adding a the lemon juice as it cooks and cut into strips.

Place a selection of chicken strips, peppers, tomato slices and lettuce into the centre of each wrap and fold. For extra flavour add a little pesto or tomato relish into the wrap. 

 

Strawberry & Watermelon Gazpacho 

For the Soup

 

2 red peppers diced and deseeded

1 large red onion peeled & chopped

12 tomatoes chopped

3 cloves garlic peeled & chopped

1 bunch mint washed & chopped

1 punnets strawberries washed & topped

1/4 watermelon juiced

1 cucumber peeled & deseeded

100mls fresh lime juice

1.5 ltrs water

25ml olive oil—optional

 

For the Garnish

 

A little mixed diced cucumber, onion, green pepper & finely sliced mint

 

 

Instructions

In a blender, add all the ingredients and blend till smooth.

 

Chill in a cold fridge for at least 1 hour.

 

To serve pour the soup into glass cups or bowls and top with the diced vegetables and fresh mint!

 Chefs Tip

Make sure you use ripe tomatoes and don’t overfill the blender-divide in half and blend twice! For a Moroccan twist, add a teaspoon of cumin and a little fresh chilli!

  

Sesame Salmon with Braised  Fennel and Orange Pineapple Tamari

  

For the Fish

 4 x 150g organic salmon fillets boned skin off

100g organic black and white sesame seeds

100ml lime juice

50ml tamari

50ml sesame oil

A little grated ginger

Olive oil for cooking

 

For the Fennel

 

2 large pieces of fennel trimmed and halved

200ml orange juice

50ml olive oil

Water to cover

1 piece of ginger roughly chopped

 

For the Sauce

 

1 ltr orange juice

1 ltr pineapple juice

1 red pepper chopped

1 red chilli chopped

1 onion chopped

4 cloves of garlic halved

1 piece of ginger chopped

2 stalks lemongrass chopped

1/2 bunch coriander chopped

2 tablespoons cinnamon powder

 

For the sauce:

 

In a saucepan steam fry the onion, garlic, ginger, lemongrass, coriander, red pepper for 5 mins, then add the rest of the

Ingredients, bring to the boil and simmer for 1 hour.

 

For the fennel:

 

Place the fennel in a baking tray and cover with the orange juice, olive oil and ginger.

Add water till just covered, cover with foil and bake in a hot oven 200c for about 1 hour or till cooked, should be soft but not mushy or dry on top!

 

 

For the Salmon

 

Put all the ingredients except the sesame seeds in a large freezer bag or a bowl and marinate for 45 mins.

 

Put the sesame seeds on a plate and roll the salmon top side into the sesame seeds so they stick to the fish. Heat up a non stick pan and drizzle a little olive oil, then place the salmon sesame side down and cook for about 1 minute.

 

Then finish in a hot oven 200c for 6-7 mins.

 

Strain the sauce.

 

Place 1 piece of fennel, top with the salmon and pour on the sauce!

 

 

Chefs Tip

 

Serve with steamed brown rice and steamed spinach. You could replace the salmon with tuna, swordfish, ombrinette or monkfish.