CHEESY BEER BEEF SLIDERS


INGREDIENTS
  • 1 tbsp oil
  • 2.2 lb sirloin steak, cut into thin strips
  • 3 tbsp flour
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 tbsp butter
  • 1 onion, sliced roughly
  • 2 cups sliced mushrooms
  • 1 cup beef stock
  • 2 cups stout
  • 1 tbsp fresh thyme leaves
  • 24 slices emmental
  • 12 slider rolls
How You Make It:
  1. Heat the olive oil in a large, deep pan with a lid. Add the steak pieces and fry until they have a nice colour, then stir in the flour and seasoning and cook until the steak has browned all over. Remove from the pan.
  2. Add the butter and melt, then add the mushrooms and onions and cook until the mushrooms let off some water, then add the liquids and thyme and deglaze some of the sticky bits from the bottom of the pan. Bring to a simmer and cover with a lid and leave, stirring occasionally, for about 40 minutes, or until the beef has softened. Preheat the oven to 180°C.
  3. Lay the bottom halves of the slider rolls in a baking tray and top with 12 layers of cheese. Using a slotted spoon take some of the beef onion mix and spoon it onto each roll then top with more cheese and the top of the rolls. Spoon over the excess gravy and bake for 30 minutes, basting with more gravy if necessary.

Chicken Limone Salad

chicken breast into slices, 30 oz
green pepper, 1
yellow pepper, 1
lemon, 2
mint leaves, 6
bread crumbs, 3,5 oz
extra virgin olive oil, 2 tablespoons
salt, to taste
pepper, to taste
mustard, 1/2 teaspoon
Image result for chicken limone salad
Procedure
Preheat the grill to the highest temperature.
Wash and dry the peppers. Cook them on the grid covered with a sheet of aluminum. Roast them on all sides. Once dark outside, put them in a paper bag and let stand. Then peel, slice and set aside.
A few hours before preparing the dish, marinate the chicken with the lemon juice, one tablespoon of oil and broken bay leaf.
Once the chicken breasts are marinated, cook them on the hot grill, until golden brown on both sides. Let cool and then cut into strips.
Chop the bread and fry in a nonstick frying pan with two tablespoons of oil, until crispy.
Compose the salad in a large bowl putting the chicken breasts and peppers; seasoning with salt and pepper, adding the juice and zest of lemon, mint leaves, mustard. Stir well. Complete adding crisp bread.

Sesame Chicken and Noodles

Sesame Chicken and Noodles
Sesame Chicken and Noodles

Ingredients
1/3cup rice vinegar
1/3cup thinly sliced green onions
2tablespoons honey
1tablespoon reduced-sodium soy sauce
1tablespoon grated fresh ginger
2teaspoons Asian garlic-chili sauce
26 ounces refrigerated grilled chicken breast strips
12ounces dried udon noodles or whole-wheat spaghetti
3tablespoons toasted sesame oil
2medium yellow, red and/or orange sweet peppers, cut in bite-size strips
Fresh cilantro

Method
In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.
Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.
Transfer to bowls. Top each with pepper strips and cilantro. Makes 6 servings.

Poke Bowl Recipes

How to make your own basic Poke Bowl

1. Choose a base: Brown rice, coconut jasmine rice, white sushi rice, soba noodles, or leafy greens

2. Choose a protein: The foundation of poke is best-quality fresh raw fish. Cut the fillet lengthwise, working against the grain, into ½" strips. Then cut the strips crosswise into ½" pieces. If you can’t get stellar fish, tofu or cooked shrimp are good alts. We like ahi tuna, fluke, hamachi, salmon, tofu, or shrimp.

3. Choose a dressing: The fattier and firmer the fish, the more aggressive the dressing can be. Delicately flavored fish, like fluke, should be dressed simply. Ponzu, shoyu, gochujang, and spicy black bean paste are great bases to work with.

4. Add the fun stuff: Hit at least three of these categories to achieve textural contrast, depth, and balance.

Fresh Fruits & Veg: Sliced avocado, bean sprouts, shelled edamame, or shaved radish
Nuts, Seeds & Spices: Macadamia nuts, skin-on roasted peanuts, toasted sesame seeds, shichimi togarashi, or gochugaru
A Dose of Heat: Crushed wasabi peas, grated Serrano chiles, red Fresno chiles (thinly sliced), or Jalapeños (thinly sliced)
Alliums: Scallions (thinly sliced), sweet onion (finely chopped), garlic chips, or fried shallots
Pickles: Pickled ginger, shiitake mushrooms, red onions, or cucumber

Salmon & Avocado Poke BowlI
Ingredients - 4 servings
Salmon & Avocado Poke Bowl
Poke
1 pound previously frozen wild salmon, skinned and cut into ¾-inch cubes
1 medium ripe avocado, diced
½ cup thinly sliced yellow onion
½ cup thinly sliced scallion greens
½ cup chopped fresh cilantro
¼ cup tobiko (flying fish roe) or other caviar
3 tablespoons reduced-sodium tamari
2 teaspoons toasted (dark) sesame oil
½ teaspoon Sriracha
Brown Rice Salad
2 cups cooked short-grain brown rice, warmed
2 cups packed spicy greens, such as arugula, watercress or mizuna
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
Bertolli Olive Oil Extra Virgin
Buy 1 Get 1 FreeThru 07/25
1 tablespoon Chinese-style or Dijon mustard

Preparation
  • Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.
  • Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.
Tuna (canned) Poke Bowl
Serves 2

2 teaspoons low-sodium soy sauce (or 1 teaspoon tamari, if gluten-free)
1 teaspoon sesame oil
2 tablespoon orange juice
1-inch piece of ginger, peeled and grated or minced
2 5-ounce cans tuna in brine, drained
Small handful of cilantro, chopped
1 scallion, finely chopped
1 cup cooked rice or other grain, cooled
1/4 medium avocado, cubed
4 cherry tomatoes, quartered
1 tablespoon sesame seeds
  • Place the soy sauce, sesame oil, orange juice and ginger in a jar. Secure the lid and shake well until the dressing is emulsified. (Or whisk together in a small bowl.)
  • Empty the drained tuna into a small bowl and pour the dressing over top. Add in the scallion and cilantro then toss to coat well. Divide the rice between two bowls and top with the dressed tuna, avocado, tomatoes and sesame seeds.
Tofu Poke Bowl - Follow basic Poke recipe at top of this blog and use Tofu for the protein part.

Cauli Mash n Beef Mince Recipes

Beef and cauli mash shepherds pie
INGREDIENTS

400 g beef mince
125 g streaky bacon, chopped
40 g butter
1 large onion, finely chopped
4 celery sticks, roughly chopped
2-3 garlic cloves, minced
50 g tomato paste
250 ml good-quality beef stock
3 fresh thyme large sprigs, chopped
200 g button mushrooms, sliced
1x400 can chopped tomatoes
3 fresh origanum large sprigs, chopped
Sea salt and freshly ground black pepper, to taste
1 cauliflower head, broken into florets
2 free-range egg yolks
100 g butter
Ground nutmeg, to taste

COOKING INSTRUCTIONS

  • Sauté the mince and bacon in the butter in a medium-sized, heavy-based frying pan until golden brown.
  • Once the mince has browned, remove it from the pan and add the onion and celery.
  • Sauté the onion and celery in the fat until golden brown. Add the garlic and sauté until aromatic.
  • Return the mince to the pan, add the tomato paste and stir until a dark sediment collects on the base of the pan (this sediment gives the mince an amazing roasted flavour).
  • Add the beef stock, thyme, mushrooms and canned tomato and simmer over a low heat for 1 hour. Add the origanum and season to taste.
  • Steam the cauliflower until very soft. Place the caulifl ower in a food processor and purée until smooth. While the blender is running, add the egg yolks.
  • Add the butter, one knob at a time, until it has melted and the mixture is smooth. Season with nutmeg to taste.
  • To assemble the cottage pie, fill a lasagne or pie dish with the mince and smooth the top. Top with the cauliflower purée and press the classic fork pattern into the top. Place it under the grill for 15 minutes until golden brown.
Savoury Mince on Cauli and One Potato MashSavoury mince on cauli and one potato mash

2 T (30ml) olive oil
1 onion, finely chopped
1 T (15ml) Ina Paarman's Meat Spice
500g lean beef mince
1 T (15ml) Ina Paarman's Roast Onion Soup and Gravy Powder
1 cup (250ml) water
1 x 25g Ina Paarman's Liquid Beef Stock
2 T (30ml) Ina Paarman's Tomato Pesto
1½ T (22.5ml) Worchester sauce
1 cup (250ml) carrots, coarsely grated
1 cup (250ml) frozen peas
Cauli and one potato mash
1 large potato peeled and cut into blocks
1 head of cauliflower broken into florets.
½ cup (125ml) milk
2 T (30ml) butter
1-2 t (5-10ml) Ina Paarman's Vegetable Spice

Method
  • Warm a heavy based fry pan. Add oil, swivel the pan and add chopped onion and Meat Spice. Stir-fry the onion until it starts to brown and soften. Add the mince, using a fork to break up the lumps and stir-fry the meat until crumbly and cooked. Sprinkle Roast Onion Soup Powder over. Cook over high while stirring for one minute. Add water and bring mixture to the boil, add undiluted Stock Concentrate, Tomato Pesto, Worchester Sauce and grated carrot. Bring to the boil and simmer for 20 minutes. Add the frozen peas during the final 10min.
  • Mash
  • Steam the potato until beginning to soften. Add the cauliflower and steam together until cauliflower is soft. Mash, using a ricer or potato masher. Mix with milk, butter and Vegetable Spice.
  • Serve mince on the side, with the mash - only a green salad or seasoned vegetable is required with this family meal in one.

Halloumi Salads


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Halloumi, Avocado & Lime Salad

Ingredients

100g of Halloumi
75g of Greens (Lambs Lettuce, Baby Spinach etc)
25g of Beet Shoots or Sprouts
1 Avocado
2 Tablespoons of Mixed Seeds (Sunflower, Pumpkin, Sesame etc)
For the dressing:
Juice of 1 Lime
1 Tablespoon of Balsamic Vinegar
2 Tablespoons of Olive Oil
1 Clove of Garlic, Minced

Grilled halloumi, spinach and toasted seed salad


Ingredients

1 handful sunflower or pumpkin seeds
2 carrots , peeled
1 bulb fennel , trimmed and halved
2 large handfuls baby spinach leaves , washed and spun dry
100 g fresh peas , podded
250 g halloumi cheese , cut into 1cm slices
1 lemon
extra virgin olive oil
sea salt
freshly ground black pepper

Method
  • A quick and healthy Mediterranean meal.
  • Toast the seeds in a dry frying pan over a high heat, moving them around the pan from time to time so they don't burn. This will only take a couple of minutes. Put to one side. Using a speed peeler, cut the carrots and the fennel bulb into thin ribbons. Place in a bowl with the spinach and peas.
  • Place your halloumi in a really hot frying or griddle pan, and give the slices a minute or so on each side. The cheese will soften slightly as it cooks. Dress your salad with a good squeeze of lemon juice, about twice as much olive oil, and a pinch of salt and pepper. Toss to coat everything in the dressing. Have a taste and add some more seasoning or lemon juice if you like.
  • To serve, tear the pieces of halloumi over the salad and sprinkle with the toasted seeds.
  • Tip: If you can’t get hold of any halloumi, tear cold, cream mozzarella over the top instead.
Halloumi, kale and tahini salad

Ingredients
olive oil
tahini 1 1/2 tbsp
lemon juice 1 tbsp
garlic 1 small clove, crushed
dried mint 1/4 tsp
ground turmeric a pinch
kale 85g
halloumi 250g block, diced into 1.5cm cubes
raisins 40g
red onion 1/2 small, finely sliced

Method

  • Heat the oven to 220C/fan 200C/gas 7. Whisk 2 tsp of olive oil, the tahini, lemon juice, garlic, dried mint, turmeric and 2 tbsp of water to make a dressing.
  • Season with a pinch of salt, pepper and sugar, then toss through the kale and leave to soften for 20 minutes.
  • Toss the halloumi cubes with another 2 tsp of oil, spread out on a baking sheet and bake for 8-10 minutes until golden and crisp.
  • Sprinkle the raisins, red onion and halloumi over the kale, toss together, and serve immediately.

Pad Thai Noodle Recipes

Chicken pad kee mao

Chicken pad kee mao

INGREDIENTS

500g chicken breast fillets, thinly sliced
1 tbs sesame oil
2 tbs peanut oil
3 garlic cloves, crushed
1 tbs grated ginger
2 long red chillies, seeds removed, finely shredded
4 spring onions, white part finely chopped, green part shredded
1 bunch Chinese broccoli (gai lan), stems and leaves separated
100g whole baby corn, halved lengthways
500g fresh thick rice noodles
2 tbs dark soy sauce
2 tbs oyster sauce
1 tbs fish sauce
2 tsp brown sugar

METHOD
  • Combine the chicken and sesame oil and season. Preheat a wok or large frypan over high heat.
  • Add 1 tbs peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden. Remove chicken and set aside. Add the remaining 1 tbs peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. Return the chicken to the wok with the broccoli stems and corn, then stir-fry for a further 2 minutes. Add the noodles and toss to combine with the chicken and vegetables.
  • Add the soy and oyster sauces, sugar, 1/4 cup (60ml) water and broccoli leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce. Divide among 4 bowls and serve topped with shredded spring onion and extra chilli.
Pad Kee Mao with Pork

INGREDIENTS
4 tablespoons fish sauce
2 tablespoons dark sweet soy sauce(kecap manis)
1 teaspoon rice vinegar
6 cloves garlic
5 bird’s eye chiles
3 tablespoons vegetable oil
½ cup sliced onion
1 pound ground pork
½ cup sliced bell peppers
12 ounces fresh rice noodles
2 handfuls of holy basil leaves (or Thai basil, in a pinch).

PREPARATION
  • Whisk together the fish sauce, soy sauce and vinegar, and set aside. Roughly chop the garlic and 3 of the chilies together. Smash the other two chilies with the flat of a knife, and set aside.
  • Put a wok (or a large frying pan) over medium-high heat; when it’s hot, add the oil, the garlic-and-chile mixture and the onion. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the pork and a splash of the sauce. Cook, stirring to break up the meat, until the pork is cooked through, about 5 minutes.
  • Add the peppers and noodles. Turn the heat to high, and add almost all of the sauce (save a spoonful or two to add later if needed). Cook, tossing everything together and separating the noodles if necessary, until the noodles are coated in sauce and take on a slightly charred flavor from the wok. Taste, and add more sauce if needed. Toss in the basil and the smashed chiles, and serve immediately.
Spicy Thai Chicken Noodles
Noodles
7oz/200g pad thai noodles, dried (see notes)
Stir Fry
200g/10oz chicken thigh fillet, cut into bite size pieces (2 small or 1½ normal size fillets)
1 cup basil leaves (packed), preferably Thai holy basil but normal basil is fine too
2 shallot/scallion stems, cut into 3cm/2" pieces
3 large cloves of garlic, minced
1½ birds eye chilli, deseeded (or to taste), very finely chopped
2 tbsp oil (peanut, vegetable or canola)
Sauce
3 tbsp oyster sauce
1½ tbsp light soy sauce (see notes)
1½ tbsp (normal dark soy sauce)
2 tsp sugar
2 tbsp water

INSTRUCTIONS
  • Pour boiling water over noodles in a large bowl (or pot) and set aside for 5 minutes (or as per packet instructions), and drain when ready.
  • Put Sauce ingredients in a small bowl and mix to combine.
  • Heat oil in wok or pan over high heat.
  • Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
  • Add chicken and fry until cooked, around 2 minutes.
  • Add the shallots/scallions and about 1 tbsp of the sauce and stir fry for 30 seconds, just to coat the chicken.
  • Add the noodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles.
  • If your noodles absorbs all the sauce liquid very quickly, this is probably because your noodles were a bit underdone. If this occurs, just add a splash of water (preferably hot) and this not only helps finish cooking the noodles but also revitalises the sauce.
  • Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately.

Couscous Salads




Ingredients

3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green), chopped
1/2 cup toasted pine nuts, optional

Directions

  • Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
  • Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
  • Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
Curried Couscous Salad

Ingredients

Cauliflower:
Vegetable oil cooking spray
1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Salad:
2 cups low-sodium chicken broth
1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
1/2 teaspoon salt
1 (10-ounce box) couscous
3/4 cup dried cranberries
1/2 cup coarsely chopped, roasted and lightly salted cashews
1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
1 large lemon, zested
Dressing:
1/3 cup Greek yogurt
1/4 cup extra-virgin olive oil
1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
2 tablespoons fresh lemon juice
salt and freshly ground black pepper

Directions
  • Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
  • In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
  • Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
  • Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
  • Just before serving, add the dressing to the salad and toss well to coat.
Couscous, Basil n Feta Salad

Ingredients

100g couscous
200ml hot low salt vegetable stock (from a cube is fine)
2 spring onions
1 red pepper
½ cucumber
50g feta cheese, cubed
2 tbsp basil pesto
2 tbsp toasted pine nut

Method

Tip couscous into a large bowl, pour over stock. Cover, then leave for 10 mins, until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper and dice the cucumber. Add these to the couscous, fork through pesto, crumble in feta, then sprinkle over pine nuts to serve.