Breakfast Recipe #1
Scrambled egg with smoked salmon, almonds and rosemary.
- 2 eggs
- 100 g smoked salmon
- 1 tbsp almonds chopped
- 1 tsp rosemary chopped
- 2 tbsp olive oil
- Pinch of celery salt
Method
“its so easy to make and tastes like heaven”
Gently heat a non stick frying pan and add half the oil.
Crack the eggs into the pan and stir with a spatular.
Lay the smoked salmon on a plate.
Heat another pan, add the remaining oil, then add the rosemary and almonds and cook until golden brown. Pour out onto some kitchen paper until ready to use.
Just before the eggs firm, stir in a pinch of celery salt, take off the heat and place on the plate with the salmon, sprinkle with nuts
Breakfast Recipe #2
Escalopes with a fruit chutney.
- 200 g veal steak, fat and sinew removed
- 200 g pork loin, fat and sinew removed
- 1 chicken breast cut in half lengthways
- 200 g sirloin steak, fat and sinew removed
- 2 eggs whisked
- Selection of nuts. Almonds, pistachio, walnuts,
hazelnuts, pine nuts, pecan, finely chopped - 1 tbsp chopped rosemary
- 1 tbsp chopped tarragon
- 1 tbsp chopped sage
- 1 tbsp chopped thyme
- 2 comis pears, peeled and cored cut into chunks
- 2 granny smith apples, peeled and cored and cut
into chunks - Juice of 1 lemon
- 1 small onion, diced finely
- 150 ml water
- 1 tbsp honey
- 2 star anise
- 1 cinnamon stick
- Ground black pepper
- Celery salt
- Garlic powder
Method
“A great one to store in the fridge for the week”
Prepare the meat by placing in-between cling film and bashing out using a rolling pin into thin escalope’s.
Prepare the nut coating by selecting a combination, bashing out or chopping finely and place onto a plate.
Add the desired herbs to the nuts.
Season the escalopes with garlic powder, celery salt and pepper. Place the escalope’s into the egg, then into the nuts. If the coating is not sufficient then dip back into the egg and into the nuts again.
To make the chutney place the onion into a pan with olive oil. Cook on a medium heat for 3 minutes stirring from time to time, then add all the other ingredients. Bring to a boil then turn the heat down to a simmer, until the liquid evaporates and the fruit disintegrates.
Serve with the meat.
Tips. Place the nuts in a bag and smash with a rolling pin.
Escalope’s uncooked and coated with nuts can be frozen.
Cooked escalope’s will be great for breakfast.
Served with lemon wedge, also tasty.
Chutney will last in the fridge for at least a week.
Lunch Recipe #1
Grated celeriac salad with pan fried salmon and mayonnaise
- ½ celeriac grated
- 1 Romano lettuce washed and chopped roughly
- 1 oak leaf lettuce washed and chopped roughly
- 2, 175 g fillet of salmon
- 200 ml olive oil, plus a little extra for the fish
- 75 ml flaxseed oil
- 1 tsp Dijon mustard
- 1 egg
- Juice of 1 lemon
- Pepper
- Celery salt
Method
First make the mayonnaise by cracking the egg into a bowl. Add the mustard, a pinch of celery salt, lemon juice and a little pepper.
Whisk to combine then slowly pour in the olive oil and flaxseed oil until the sauce thickens.
Adjust the seasoning.
Mix the celeriac with 2 tablespoons of mayonnaise and stir to combine.
Heat a non stick pan on the hob.
Sprinkle the fish with a little pepper and celery salt. Drizzle with olive oil then place skin side down into the pan.
Cook for 5 minutes until almost cooked through, then flip over and cook for a further minute. Take out of the pan and rest on a plate until ready to use.
Serve the fish on the side of the salad leaves, topped with celeriac.
The mayonnaise can be kept in the fridge for 3 days.
Tips. Cook the fish skin side down, almost all the way through. The skin will crisp up and keep the flesh moist.
Just oil the fish when cooking, not the pan.
Use a grater to prep the celeriac if you don’t have a magi mix.
Exotic Fruit Salad
- ½ cantaloupe melon deseeded and cut into chunks
- 1 mango peeled and cut into chunks
- 20 green grapes cut in half
- 20 purple grapes cut in half
Method
Assemble all of the fruit and place into a bowl, until ready to use.
Tips. Try not to handle a ripe mango, it will bruise the skin.
Melon goes very well with meats.
Lunch Recipe #2
Roasted butternut squash with avocado dressing, soy nuts and mixed leaves
- 1 butternut squash
- 8 tbsp olive oil
- 1 tbsp soy sauce
- 1tbsp pumpkin seeds
- 2 eggs whisked
- 1 tbsp sunflower seeds
- 2 little gem lettuce, washed and cut into chunks
- 1 romana lettuce, washed and cut into chunks
- ½ avocado
- 1 lemon juiced
- Celery salt
- Pepper
Method
Top and tail the butternut squash then scoop out the seeds.
Cut the vegetable up into chunks, place into a bowl, drizzle with 3 table spoons of oil then roast in a preheated oven at 200 C for 25 minutes until cooked.
In a frying pan heat 1 table spoon of oil then add the seeds and cook until golden, then carefully add the soy. It will spit. Allow the soy to bubble until it has all evaporated, then tip on to a piece of kitchen paper.
To make the dressing mash up the avocado, easier still, place into a food processor and blitz. Add the rest of the oil, lemon juice and seasoning.
Tips. Mint goes very well with squash.
Use the squash seeds as well as or instead of pumpkin and sunflower.
Soak lettuce leaves in cold water, this cleans them and reinvigorates the leaves.
Dessert - Nut crumble
- 1 tbsp pistachio
- 1 tbsp hazelnuts
- 1 tbsp cashew
- 1 tbsp walnuts
- 4 tbsp ground almonds
- 2 tbsp of runny honey
- 1 punnet blackberries
- 2 apples peeled and cored
Method
Roughly chop the nuts and mix together. Add the honey to the nuts and mix.
Prepare the fruit, place into a heat proof dish then scatter the nut crumble over the fruit.
Bake in a preheated oven at 180 C for 15 to 20 minutes until the crumble is golden.
Tip. Use a sweet apple for this dessert like Granny Smith or Pink Lady.
Dinner Recipe #1
Orange glazed chicken breast with chilli, garlic, sage and roast vegetables
- 3 oranges juiced
- 8 sage leaves roughly chopped into small pieces
- ½ tsp chilli flakes
- 2 chicken breasts, skin removed, cut in half to thin out the breasts
- 3 tbsp olive oil
- 4 sprigs of rosemary
- 2 carrots peeled and cut into chunks
- 1 head broccoli cut into flourettes
- 1 red onion peeled and cut into wedges
- 2 cloves of garlic, bruised
- Pepper
- Celery salt
Method
In a pan boil the orange juice until it reduces by ¾ and turn syrupy.
Marinade the chicken breast in chilli, sage, pepper, garlic powder, olive oil and a brushing of orange syrup.
Place the vegetables into a roasting dish with the rosemary, garlic, 2 tbsp of olive oil and seasoning of pepper and garlic powder.
Put the roasting dish into a preheated oven at 200 C for 25 minutes, until crisp and al dente.
Heat a frying pan or griddle until piping hot. Place the chicken in to the pan until browned then turn over and brown the other side.
Place the pan into the oven and cook for 5 minutes or until the juices run clear and the flesh is firm to the touch.
Once the chicken is cooked, brush with the remaining orange syrup and serve with roasted vegetables.
Tips. The chicken is delicious if there is any left over for breakfast!
Think about the size of the vegetables before roasting. You want them to cook through at the same time.
Steamed fruit salad
- 2 comise pears peeled and cored
- 2 apples peeled and cored
- 1 tsp honey
- 1 pinch cinnamon
- 75 ml of water
- 1 vanilla pod split down the middle
- 1 Q bag
Method
Cut the vanilla the full length of the pod, then scrape out the seeds.
Mix the fruit in a bowl with the honey, vanilla, water and cinnamon then put into the q bag.
Cook in a hot oven at 200 C for 15 minutes. Open the bag and serve.
Tips. You can use the bags for fish, meats and vegetables.
You can replace the water with fresh orange juice or grapefruit.
Dinner Recipe #2
Thai marinated monkfish tails cooked in a Q bag
- 360 g monkfish tail or meaty white fish cut into chunks
- 1 Q bag
- Juice of 1 lime juice
- 2 boc choy, washed and cut into wedges
- 1 tsp fish sauce
- 1 tsp mirin
- 1 tbsp chopped coriander root
- 2 cloves of garlic
- ½ tsp dried ginger or fresh ginger
- 2 tbsp chopped coriander leaves
- 2 spring onion finely sliced
- 1 tbsp olive oil
Method
Make the marinade. Smash the garlic, ginger and coriander in a pestle and mortar, then add the lime juice. In a bowl mix the fish, marinade, fish sauce, mirin, olive oil and half the chopped coriander.
Pour the fish into an open Q bag, then lay the boc choy on top. Make two, 2 cm fold at the top of the Q bag, place onto a baking tray and into a preheated oven at 220 C for 15 to 20 minutes.
Take the tray out of the oven, peel the lid on the Q bag and test the fish to see if it is firm to touch and the boc choy is soft when pierced with a knife.
Serve with spring onion and coriander.
Tips. Add a chilli to the marinade to give the dish a little kick.
You could use the authentic Thai curry paste for the marinade.
This dish can be made in advance and left in the fridge.
Dessert - Dried and fresh fruit salad
- 2 tbsp dried raisons
- 2 tbsp dried apricots
- 1 apples peeled and cored
- 2 pears peeled and cored
- 1 banana sliced
Method
Rehydrate the dried fruit by placing in a bowl and pour boiling water on to it. Leave to stand for 10 minutes.
Whilst the fruit is hydrating prepare the other fruit, by slicing into pieces and place into a serving bowl.
Strain the dried fruit, roughly chop and scatter over the fresh fruit.