INGREDIENTS: 1 cup quinoa 2 cups water ¼ cup lemon juice 2 Tblsp Extra Virgin Oilve Oil ¼ cup chopped mint ½ cup chopped parsley Salt and pepper to taste Red peppers, sliced 2 tomatoes, chopped 2-3 tsp ground cumin INSTRUCTIONS: Put water on and bring to boil. Rinse quinoa in sieve under cold water, then “plop” into boiling water. Cook as for rice, simmer for 10 minutes, then take off heat and let stand for 5 minutes. Fluff up with a fork and cool in a bowl. When cool add lemon juice, olive oil, mint, parsley, salt and pepper, red peppers and tomatoes.Mix well, then add ground cumin.
Goes well with red and orange vegetables, red peppers, tomatoes, pumpkin, carrots and kumara. Sprinkle a little over these vegetables before roasting.
Fantastic in pumpkin, tomato, kumara and carrot soups add 1 or 2 tsp.
Great in hummus, just add 1 tsp.
Add 1 tsp to creamy mashed pumpkin, kumara or potatoes.
Enhances white or cheese sauces with a couple of pinches.
Use as a dry spice rub or dust chicken breasts, pork chops, lamb or steaks. Rub smoked paprika into flesh, season with salt and pepper and cook in usual way.
For a great smokey flavour add 1 tsp smoked paprika through home made pasta sauce and toss through cooked pasta.
Add a pinch or 2 to scrambled eggs or other egg based dishes, omelettes, frittatas etc.
Mix together 2 tsp smoked paprika, 1 clove garlic, 2 Tblspn olive oil, finely grated zest and juice of 1 orange, salt and pepper and use to marinade meat overnight. Can be used with chicken, lamb, beef, fish even vegetables.
INGREDIENTS: 2 Tblsp Extra Virgin Olive Oil 1 onion, diced 1 cup Israeli Couscous 2 cups chicken stock 1 Tblsp Extra Virgin Olive Oil, extra 2 garlic cloves, chopped Salt and pepper INSTRUCTIONS: Caramelise the onion in the first measure of oil over a medium heat. Add the couscous and toss until golden. Add the stock and simmer for 10 minutes, then take off the heat and let the couscous absorb the last of the liquid, approximately 5 minutes. Season with salt and pepper, add extra oil and garlic to taste.
This is great with winter dishes as a base for casseroles, Lamb shanks or Osso Buco, or great in the summer made into a salad with salad vegetables and lemon juice.
INGREDIENTS: 1 cup French Green Lentils 2 cups chicken, beef or vegetable broth 2 Tbsp butter Salt and pepper to taste INSTRUCTIONS: To prepare the lentils, rinse and place with broth in a medium saucepan. Bring to a boil, reduce heat and simmer for 30 minutes, or until liquid has been absorbed and desired tenderness is reached. Remove from heat and stir in the butter, add salt and pepper to taste. Serve hot. Use as a vegetable side dish or as a bed for meat, fish or poultry.
VARIATION: Saute 2 quartered and sliced leeks in ¼ cup of olive oil. Mix into cooked lentils and season with salt and pepper to taste.
INGREDIENTS: 500g duck liver, chicken or turkey 1oz butter 2 Tblsp brandy 2 Tblsp port or madeira 1 clove garlic Salt and pepper Thyme 2oz extra butter Clean duck or pork dripping Clean livers carefully, making sure that bile bag is removed. Melt 1oz butter in a pan, add whole livers, and let them cook gently for 5 minutes. They must remain pink inside. Take livers out and place in processor, meanwhile to the butter in the pan, add brandy and let it bubble, then add port or madeira and cook another minute. Add garlic, salt, pepper and thyme to the livers and process until smooth. Pour in butter mixture from the pan plus the extra butter and mix thoroughly to a paste. Put into an earthenware terrine in which it will come within ½ inch of the top. In clean pan melt pure duck or pork fat, pour through a strainer onto the pate so that it is completely sealed. (1/4inch covering). Cover with foil and store in fridge
INGREDIENTS: 1 bag rocket 15-20 baby beetroot Cooking balsamic 120g Walnuts Soft French goats cheese Good balsamic vinegar and extra virgin oilive oil for dressing
INSTRUCTIONS: Peel and trim beetroot, toss with balsamic and olive oil and place in oven at 180. Cook beetroot until soft and caramelized, this does take a while. Let the balsamic cool slightly the toss with rocket and good quality balsamic and extra virgin olive oil. Sprinkle with toasted walnuts and crumble goats cheese over top.
INGREDIENTS: 2 cups coarse bulgur wheat 2 cups stock (any stock can be used) Sprig of rosemary or other fresh herbs Salt and pepper 2 Tblsp Extra Virgin Olive Oil 1 clove garlic, chopped INSTRUCTIONS: Into an oven dish put bulgur wheat and add stock and herbs with dash of salt and pepper, cover with foil and bake in moderate oven (150 deg) for approximately 2 hours, checking and stirring twice during cooking time.
Take out of oven and mix in E.V oil, salt and pepper to taste, remove herbs and add chopped garlic.
This dish can be used instead of potatoes with casseroles or other winter dishes.