UndomestiKATEd

Sweet Potato and Lentil Curry

2019-01-28T18:51:00.000+01:00

Easy, cheap, healthy, vegetarian and delicious = perfect for January :) - although coconut milk isn't the cheapest - so what I find works really well is instead of using 2 cans, use 1 and then to substitute the other can of coconut milk for coconut flour and stock/milk - it does the trick perfectly! (Coconut flour is also a great gluten-free thickener for curries like this as in general.) Enjoy!

Sweet Potato and Lentil Curry

Ingredients:
(Serves 4-6)
2 Onions (peeled and finely chopped)

4 Tbsp Coconut Oil

2 Cloves Garlic (peeled and chopped)

2cm piece of Ginger (peeled and chopped)

3 Tbsp Garam Masala

1 Tbsp Turmeric

1/2 Tbsp Cinnamon
Pinch Cayenne Pepper

1 tsp Sugar

1 can Coconut Milk
120ml Coconut Flour

400ml Vegetable Stock
400ml milk (or use more vegetable stock if you're vegan)

500g Sweet Potatoes (peeled and diced into cubes)
1 can Brown Lentils

Method:
Place a large pot on medium heat and add the coconut oil, onions and a pinch of salt and gently fry until the onions are just softened.
Add the garlic and ginger and fry for a further minute.
Add all the spices and fry for about 3-4 minutes stirring constantly to cook the spices.
Add the sugar, coconut milk, coconut flour, stock and milk and stir to combine.
Simmer, stirring occasionally, for about 10 minutes.
(Meanwhile microwave the sweet potato cubes until just softened.)
Taste the curry sauce and season if necessary.
Add the sweet potato and simmer for 5 minutes, then stir through the drained lentils and serve with rice, sambals and fresh coriander.

Roasted Spiced Sunflower Seeds

2019-01-14T09:05:00.003+01:00

I'm keeping with January's theme of cheap, easy and scrumptious I've perfected my recipe for delectable honey and spiced roasted sunflower seeds: a fraction of the price of most nuts with all the same goodness and nutrients, plus half the fat and calories (compared with peanuts). These are fantastic on their own, over salads, sprinkled on top of a gratin...basically on anything :)

Roasted and Spiced Sunflower Seeds

Ingredients:
500g Sunflower Seeds
1 Tbsp Cumin powder
1/2 Tbsp Smoked Paprika
1/2 Tbsp Cinnamon
1 Tbsp Marjoram
100ml Olive Oil
1 Tbsp Salt
2 Tbsp Honey

Method:
Place a large non-stick pan on medium heat.
Pour the seeds into the pan and begin tossing gently every 30 seconds to ensure they toast evenly - this will take a fair amount of time - about 10 minutes.
Once a fair amount of the seeds are brown, add the oil, spices, herbs, salt and honey and toss continuously to coat.
Fry for a further minute or so before setting aside to cool.
(They will stick together as they cool so break them up every once in a while before they set together in a clump.)
Store in an airtight container.

Honey and Oregano Chicken Breasts with Fennel and Cannellini Beans

2019-01-10T17:09:00.000+01:00

Janu'worry' is upon us and along with the woes of 'back to work' and empty bank accounts are woes of weight gain and the need to get back to gym. So here's another recipe using some of my favourites that's simple and quick as well as easy on both the waste and the wallet (save for the parmesan I guess, but a little cream will suffice if needs be.)

Honey and Oregano Chicken Breasts with Fennel and Cannellini Beans

Ingredients:
(serves 4)
3 tbsp Olive Oil
2 heads Fennel plus the stalks/fonds (sliced and washed)
2 cloves garlic (peeled and finely sliced)
2 cans Cannellini Beans (drained and rinsed)
250ml Chicken Stock
60g Parmesan
knob Butter
Handful fresh Parsley (rinsed and roughly chopped)

4 Chicken Breasts (sliced in half)
Drizzle of Olive Oil
1 Tbsp Honey
Juice of 1 Lemon
Sprigs fresh Oregano

Method:
Put a large non-stick pan on med-high heat and add the olive oil.
Pop in the fennel and fry with a good pinch of salt and pepper, tossing often, until just beginning to brown. Add the garlic and fry for a further minute.
Add the beans, stock and parmesan and simmer for a few minutes.
Stir through the butter and parsley and set aside.
Season the chicken breasts with salt and pepper.
In a separate non-stick frying pan, pour in a little olive oil and fry the chicken breasts on med-high heat in batches until just browned on both sides and almost cooked through. Set aside.
Turn the heat up to high, add the honey and lemon juice and put all the chicken breasts back into the pan, turning often until cook through, then add a few sprigs of fresh oregano and toss through.
Spoon the bean and fennel mixture onto a large platter and top with the chicken.
Serve with lemon wedges.

The Best Lemon and Herb Roast Chicken and The Winner of The Philips Airfryer XXL

2018-10-16T07:56:00.000+02:00

A few weeks ago I was given a Philips Airfryer XXL to try out and I have to say it exceeded my expectations. I've made some seriously delicious meals and found it to be fantastic when cooking for 1-4 people.

What I love about it:

There's no preheating, no fuss and no mess (it's dishwasher safe!)
It's great if you have kids or are cooking for 1-4 people.
Food comes out deliciously crisp with little to no oil.
It works wonders for roasts and fish dishes: it far surpasses any oven when it comes to roast chicken - why? Because all the fat drips into a tray below the chicken, meaning that the skin crisps beautifully all the way round.
It's also great for quick reheating instead of a microwave (no more soggy pizza).

On the down side:

It is expensive, about R4799, so it's not something you'll purchase on a whim, but it's proven to be a seriously fantastic little helper in my kitchen.
The energy consumption is higher than a normal oven, but I have a 90cm oven in my kitchen, so to be honest I probably use less with the Airfryer (plus you save on pre-heating)

What I made:

Roast Pork and Pumpkin
Sweet Potato Wedges
Stuffed Butternuts with Bulgar Wheat and Spiced Chickpeas
Herb-crusted Kingklip with roasted tomatoes
The best Crispy Bacon
Perfect Roasted Veggies
3 different styles of Roast Chickens - speaking of which:

The Best Lemon and Herb Roast Chicken

Ingredients:
Zest of 2 lemons
40g Fresh Basil
40g Fresh Coriander
60ml Olive Oil
Large pinch Salt
1.6kg Chicken

Method:
Place the lemon zest, herbs, olive oil and salt into a food processor and blend to a paste.
Gently ease the chicken skin away from the breast, thighs and legs and spread a layer of the herb mix between the skin and the meat. Pat the skin back down again.
Pop the chicken, breast-side-down, into the Airfryer and turn onto the manual setting at 135℃ and cook for 30 minutes.
Turn the chicken over and cook for a further 30-35 minutes at the same temperature.
Allow to rest for 10 minutes before serving. Perfection!

And finally, the winner of my #DoYouEvenAirfry online competition:
I was given an Airfryer to give away. I ran a competition for 1 week on my social media platforms. From the hundreds of entrants I received, the winner, chosen at random, is:
Claire Ellenbogen - congratulations Claire! I hope it brings you a lifetime of fuss-free cooking.

One Dish Dinner: Chicken, Fennel and Cannellini Beans

2018-06-21T17:52:00.000+02:00

Who doesn't love a one-dish wonder?

Chicken, Fennel and Cannellini Beans

Ingredients:
(Serves 4-6)
8 Chicken Pieces (Thighs/Thighs and Legs)
1/2 cup flour
1 Tbsp Smoked Paprika
1 tsp Salt
Oil for frying
2 bulbs Fennel (sliced and washed)
1 large Onion (peeled and sliced)
500ml White/Rose Wine
500ml Chicken Stock
4 sprigs Fresh Thyme
2 cans Cannellini Beans
Lemon zest from one lemon
(Salt and Pepper to Taste)

To serve:
Double Cream
Rice or Quinoa
Lemon wedges

Method:
Preheat your oven to 190℃.
Mix the flour, paprika and salt together and spread it over a plate.
Dust the chicken pieces in the flour mix and brown them for a few minutes a side in a nonstick pan with a little olive oil. Set aside.
Next fry the fennel and onion in the remaining oil for a good 5 minutes or until just beginning to brown.
Place the chicken and the vegetables into a large oven proof dish.
Deglaze the pan using the white wine and pour that over the chicken.
Add the chicken stock, the fresh thyme, a pinch of salt and pepper and cover the dish with foil.
Bake in the oven for 40 minutes, then uncover, add the drained cannellini beans and lemon zest, stir and bake in the oven further 20 minutes uncovered.
Take out of the oven and stir though 2 tablespoons of double cream just before serving.

Chocolate Chip Shortbread Biscuits

2018-05-10T11:25:00.000+02:00

Butter, sugar, flour, chocolate - that's it.

Chocolate Chip Shortbread Biscuits

Ingredients:
(Makes approx 20)
125g Butter (at room temp)
50g Castor Sugar
175g Self Raising Flour
Pinch Salt
35g Dark Chocolate (chopped)
35g Milk Chocolate (chopped)

Castor sugar for dusting

Method:
Preheat the oven to 180℃ and grease and line 2 baking trays.
Beat the butter and sugar until light and fluffy.
Add the flour, salt and chocolate and beat until combined.
Shape the dough into little balls and place them 5cm apart on each baking tray.
Press each biscuit down slightly using a fork.
Bake in the centre of the oven for 15 minutes, or until just cooked through and beginning to turn golden brown on the edges.

The Best Chicken Soup

2018-05-04T17:18:00.004+02:00

Yes, I add wine to my chicken soup, I add wine and butter to most things, and I assure you it makes them taste better. To make my stock I use chicken carcasses and bones, boiled in water with 1 Tbsp of stock concentrate for added flavour...This recipe is my go-to winter warmer - enjoy!

The Best Chicken Soup

Ingredients:
250g Carrots
200g Celery
1 Onion
2 cloves Garlic
Handful of fresh Parsley and Basil
60ml Olive Oil/Melted Butter
3 Litres Chicken Stock
1 cup White/Rose wine
2 sprigs fresh Thyme
Meat from 1/2 Roast Chicken
1/4 tsp Smoked Paprika
Salt to taste

Cream and bread to serve

Method:
Roughly chop the carrots, celery, onion, garlic, parsley and basil and blitz together in a food processor until all finely diced.
Place the veggies in a large pot with the olive oil and sauté until just beginning to soften.
Add the chicken stock, wine and fresh thyme, cover and simmer for 45 minutes, stirring occasionally.
Chop up the chicken and add to the soup along with the smoked paprika, stir, taste and add salt if necessary.
Cover and simmer for a further 15 minutes before serving with a dash of fresh cream and crusty bread.

Butternut and Beetroot Tart with a Feta and Nut Cream

2018-01-29T08:19:00.000+01:00

Valentines Day is fast approaching and with that a world of disappointment for the thousands that forgot, didn't getting a reservation, or just didn't plan it right. Restaurants will be packed to the rafters so why no spoil your someone special with a beautiful dinner at home? Get a good bottle of wine (a slightly wooded chenin or chardonnay would go down a treat with this), a big bunch of flowers and you're golden!

This is my final phyllo recipe in conjunction with Mediterranean Delicacies for their #PhabPhyllo campaign. And I think this final recipe might be my favourite: the combination of the feta, cream and nuts is deliciously rich and pairs beautifully with the sweet butternut, slightly tart beetroot and crispy phyllo. If you can't fathom eating strictly vegetarian then pair this with some lemon and herb chicken breasts...I'm sure you could get creative and shape those into heart too ;)

Butternut and Beetroot Tart with a Feta and Nut Cream

Ingredients:
(Serves 4)
500g Butternut (diced)
Olive Oil
5 sheets Mediterranean Delicacies Phyllo Pastry
200g Mediterranean Delicacies Danish Feta
125ml Cream
Black Pepper
50g Mixed Raw Nuts (finely chopped)
250g Cooked Beetroot

To serve:
30g Mixed RawNuts (finely chopped)
Microherbs

Method:
Preheat the oven to 200C
Grease a baking tray with a little olive oil, toss in the butternut, pour over a dash more olive oil, season with salt and roast for 20-25 minutes, until the butternut it tender and beginning to brown. Set aside and allow to cool.
Take out 5 sheets of phyllo pastry, fold them in half and cut half a heart shape across the spine of the fold so that when you open the pastry it looks like a heart.

Line a baking tray with a sheet of baking paper.
Place the first Phyllo heart onto the paper and brush with olive oil.
Top with the next and repeat with all 5 sheets.
Fold over the edges of the heart to form a thin border.
Prick the pastry all over with a fork to stop it from rising.
Bake in the oven for 12 minutes.
Allow to cool.
Whip the cream and feta together to form a thick cream. Add the black pepper and nuts and fold through.
Place the pastry heart onto a serving dish and spread over an even layer of the feta and nut cream.
Top with butternut and beetroot and finish with nuts and microherbs.

Chicken Breasts in Parma Ham with Courgette Spaghetti

2018-01-26T07:50:00.000+01:00

An easy midweek meal that's carb-free and delicious - Yes please :)

Chicken Breasts in Parma Ham with Courgette Spaghetti

Ingredients:
(Serves 2)
2 Free range Chicken Breasts
2 slices Parma Ham
350g Courgette Spaghetti
2 cloves Garlic (finely chopped)
Olive Oil
1 Tbsp Lemon Juice
50g Parmesan (grated)
20g Fresh Mint Leaves

Method:
Even out the thickness of each chicken breast by butterflying the thickest section and flattening it out.
Wrap each breast in Parma Ham, season with black pepper.
Place a non-stick pan on medium heat, add a dash of olive oil and fry the breasts for about 4 minutes a side with the lid on to ensure they cook through. Set aside.
Place a wok on high heat, drizzle in 4 tablespoons of olive oil, add the garlic, the courgette spaghetti and a pinch of salt and pepper and fry, tossing every 30 seconds, until just softened.
Squeeze over lemon juice, throw in the mint, toss once more and spoon onto a platter.
Sprinkle over Parmesan and top with chicken breasts.
Serve immediately.

Mushroom, Asparagus and Feta Parcels

2018-01-08T07:23:00.001+01:00

My latest #PhabPhyllo recipe in conjunction with Mediterranean Delicacies is all about veggies: these little parcels are simple and delicious. They also make for great lunch box fillers. You can substitute the asparagus for tenderstem broccoli if it's not in season. Happy #MeatFreeMonday
Mushroom, Asparagus and Feta Parcels

Ingredients:
(Makes 9)
3 Tbsp Olive Oil
1/2 Onion (finely chopped)
1/2 tsp Thyme
150g Asparagus spears (cut into fifths)
200g Portabellini Mushrooms (sliced)
150g Mediterranean Delicacies Danish Feta
50g Mediterranean Delicacies Sundried Tomatoes (finely chopped)
3 sheets Mediterranean delicacies Phyllo Pastry
Olive oil for brushing the pastry

Method:
Fry the onion in the olive oil until just softened then add the thyme, asparagus, mushrooms and sundried tomatoes and fry until cooked through. Remove from the heat and allow to cool.
Preheat the oven to 180°C.
Lay out the three sheets of phyllo pastry and cut each sheet into 9 equally-sized rectangles.
Brush 3 pastry rectangles with olive oil and lay one on top of another to form a star-like shape.
Do the same with the remaining rectangles so that you have 9 stars in total.
Crumble the feta into the mushroom mixture, add a pinch of salt and a good grinding of pepper and combine.
Spoon equal amounts of the mixture into the centre of each phyllo star, then fold over the overlapping pastry and pinch it together in the middle to make little parcels.
Place onto a greased baking tray and bake in the oven for 25 minutes or until crisp and golden.
Serve hot or cold.

Sweetcorn, Coriander and Spring Onion Fritters

2018-01-05T07:53:00.000+01:00

Breakfast for 4 done. It's vegetarian, but will go down a treat with some crispy streaky bacon ;)

Sweetcorn, Coriander and Spring Onion Fritters

Ingredients:
(makes 12-14)
2 Large Free-Range Eggs
1 cup Full Cream Yoghurt
120g Self-raising Flour
1/4 tsp Salt
1/4 tsp dried Chilli Flakes
2 Sweetcorn Cobs (cut the sweetcorn from the cobs)
3 Spring Onions (finely sliced)
15g Coriander (chopped)

To serve:
250g Cherry Tomatoes
Sprigs of Fresh Coriander

Minted yoghurt:
1 cup Full Cream Yoghurt
1/3 Cucumber (finely diced)
1 tsp Mint Sauce
Pinch salt and pepper

Method:
Roast the cherry tomatoes in the oven at 180C until softened and browned (about 20 min). Set aside.
Mix together the eggs and yoghurt and add to the flour, salt and chilli flakes. Mix well.
Add the the remaining ingredients and stir to combine.
Heat a non-stick frying pan on medium heat, pour in a drizzle of olive oil and spoon in dollops of the mixture, spreading the dollops into circles.
After about 2 minutes, or when the undersides have browned, flip the fritters and brown the other sides.
Place on a plate lined with kitchen towel and repeat.
Mix the yoghurt, cucumber, mint sauce, salt and pepper together and spoon over the fritters.
Top with roasted cherry tomatoes and fresh coriander.

Nectarine, Tomato and Mozzarella Salad

2018-01-02T16:09:00.000+01:00

Happy New Year! Healthy needn't be boring and salads needn't include lettuce. This is a tweak to the traditional caprese with nectarines, avo and pumpkin seeds - the seeds give it great texture and you can use any seeds you like...or, if you're feeling flush, throw some toasted pine nuts on there.

Nectarine, Tomato and Mozzarella Salad

Ingredients:
(Serves 2 as a main and 3-4 as a side dish)
150g ball of Mozzarella (torn into chunks)
200g various Tomatoes (sliced in different ways)
1 Nectarine (sliced into wedges)
1 Avocado (sliced)
15g Fresh Basil
1/4 cup Pumpkin Seeds
Olive Oil
Balsamic Vinegar

Method:
Arrange all the ingredients in an higgledy-piggledy fashion on a serving dish and douse in olive oil and a dash of balsamic.
Finish with a sprinkling of salt and pepper.

Orange, Rosemary and Cinnamon Spiced Roast Chicken

2017-12-14T14:11:00.000+01:00

An easy and sumptuous roast chicken recipe for those of you who, like me, aren't too fond of turkey at this time of year. The flavours are still Christmassy in nature so I think it would go down a treat on Christmas day.

Orange, Rosemary and Cinnamon Spiced Roast Chicken

Ingredients:
1 medium-sized Chicken (1.5kg)
2 tsp dried Rosemary
1 tsp Cinnamon
1/4 tsp Allspice
1 tsp Sugar
2 tsp Salt
2 strips Orange Zest (Finely Chopped)

To serve:
1/4 an orange
Olive oil
Salad

Method:
Preheat the oven to 180C.
Blend all the ingredients together in a food processor/grinder into a rub.
Pour a little oil over the chicken and, leaving 1/4 of the rub mixture aside for later, rub the remainder all over the skin.
Place the chicken breast-side down into a ovenproof dish and roast for 40 minutes.
Take out, turn the chicken over and sprinkle over the remaining rub.
Roast for a further 35-40 minutes or until the chicken is browned and cooked through.
Allows to rest for 10 minutes.
Squeeze over the fresh orange and drizzle with a little olive oil before cutting up and serving.

Spiced Pear and Chocolate Strudel

2017-12-08T16:27:00.002+01:00

My December #PhabPhyllo recipe in conjunction with Mediterranean Delicacies is an ode to everyone out there who hates raisins and has to endure Christmas pudding, mince pies and Christmas Cake on repeat at this time of year (my husband happens to be one such person). So I created a festive strudel that has all the wonderful flavours of Christmas: spice, orange, nuts and chocolate...just not the raisins, and it's utterly scrumptious if I don't say so myself...

Spiced Pear and Chocolate Strudel

Ingredients:
5 sheets Mediterranean Delicacies Phyllo Pastry
1/2 cup butter (melted)
50g Ginger Biscuits (blended to a crumb)
80g Dark Chocolate (chopped)
50g Almond Flakes (toasted)
825g tin of Pear Halves (drained and sliced)
1/3 cup Brown Sugar
1 tsp Cinnamon
1/2 tsp Mixed Spice
1 tsp Orange Zest

Method:
Preheat the oven to 180*C and grease a baking tray.
Mix the sugar, cinnamon, mixed spice and orange zest together.
Lay the first sheet of phyllo out onto your work surface and brush with melted butter.
Top with a second sheet and brush with butter again.
Repeat with the remaining sheets and finish with a brush of butter.
Leaving a 3cm border around the edges of the pastry, scatter the ginger biscuits, chocolate and almond flakes evenly over the centre.
Top with the pear slices and sprinkle over the sugar mix.
Fold the 3cm border on the left and right sides of the pastry inwards over the filling and roll the pastry up to form a strudel.
Transfer to the baking tray and brush with the remaining butter.
Bake in the oven for 40-45 minutes or until browned and crisped.
Allow to cool for at least 30 minutes before serving with ice cream or cream.
(You can also serve it cold.)

Chicken in a Tarragon Cream Sauce

2017-11-28T08:31:00.000+01:00

More rain means more decadent dinners: save salads for lunch I say, but dinner at the moment need to be a little more grown up in my books. Caramelising the onions in this dish adds a hint of sweetness which really brings the dish together and who can say 'no' to double cream? I served this with simple baked potatoes, asparagus and mange tout.
Chicken in a Tarragon Cream Sauce

Ingredients:
6 Chicken Breasts
Olive Oil
1 Onion (halved and finely sliced)
1 Tbsp Butter
1 cloves Garlic (finely sliced)
2 Tbsp Fresh Tarragon Leaves
1 cup Chicken Stock
1/2 cup White Wine
2/3 cup Double Cream

To serve:
Pasta/Potatoes
Green Veg

Method:
Season the chicken breasts.
Place a large nonstick pan on medium heat and pour in a good glug of olive oil. Fry the chicken breasts on medium heat for approximately 3 minutes a side, until nicely browned and almost cooked through. Set aside.
Add the butter and 1 more tablespoon of olive oil and fry the onions on a low heat with a pinch of salt until golden and caramelised. Add the garlic and cook for a further minute.
Add the tarragon, chicken stock, wine, cream and a good grinding of black pepper and stir to combine.
Add the chicken breasts, cover with a lid and poach gently in the liquid (turning occasionally) until the chicken breasts are cooked through.
Place them on a platter to rest and reduce the sauce until thickened (if necessary).
Pour the sauce over the chicken breasts and serve.

Osso Bucco

2017-11-23T12:51:00.001+01:00

Classic Osso Bucco (my way). What more can you say? I love serving it with the gremolata pasta as I feel it brings a freshness to what is a very rich dish. The lemon is the absolute key for me and the addition of bacon is in no way classic, but I tend to add a little bacon or a few lardons to most stews as I feel it just makes them that much more delicious, people might also scoff at my use of a whole bottle of wine, but I think it's just perfect.

Osso Bucco

Ingredients:
(serves 6)
6 pieces Veal/Beef shin
Flour for dusting
Oil for frying
100g Streaky Bacon (finely diced)
1 Onion
2 Carrots
4 Celery Stalks
2 cloves garlic (crushed)
1 bottle White Wine
500ml Chicken Stock
2 Bay leaves
3 Strips of lemon peel

Gremolata:
60g Fresh Parsley
Zest of 1 lemon
2 cloves Garlic (sliced)
Salt
1/2 cup Olive Oil

Pasta and grated parmesan to serve

Method:
Pour a good glug of olive oil into a large casserole pot on med-high heat.
Season the pieces of shin, coat in flour and fry in batches until browned on both sides. Set aside.
Add more olive oil to the pot and fry the bacon until just beginning to crisp, then remove and set aside.
Wash, roughly dice and then blitz all the vegetables in a food processor until finely chopped, then drizzle a last splash of oil into the casserole pot and fry the vegetables for 5 minutes, stirring often.
Add the garlic, white wine, stock, bay leaves, lemon peel, bacon and veal/beef, stir to combine, cover and simmer gently (stirring every now and then) for approximately 1 1/2 - 2 hours or until the meat is tender enough to come away from the bone.
If the sauce needs reducing, take the lid off for the last + - 15 minutes and simmer uncovered until thickened.

For the gremolata:
Blitz all the ingredients together in a food processor and, when the pasta is cooked and drained, fry a few spoonfuls of the gremolata in a pan for a minute or so to cook the garlic and then toss through the pasta to coat it.
Serve with grated parmesan.

Baked Feta Phyllo Parcels

2017-11-20T11:49:00.002+01:00

The perfect starter. I'm a fan of cheese in every form, but baked cheese is right there at the top. When you bake feta, it doesn't melt but rather softens to a delicate sponge, similar to holloumi. Wrapping it in crisp phyllo and serving it with honey, a squeeze of lime and fresh mint just makes this simple little number irresistible. This is my 4th #PhabPhyllo recipe for the wonderful Mediterranean Delicacies - a company I just love working with because of the quality of their products.

Baked Feta Phyllo Parcels

Ingredients:
6 sheets Mediterranean Delicacies Phyllo Pastry
Olive Oil
6 rounds Feta Cheese (approx 350g)
2 Tbsp Sesame Seeds

To serve:
6 Lime/Lemon wedges
2 Tbsp Honey
Fresh Mint

Method:
Preheat the oven to 200*C
Defrost and unroll the phyllo pastry. Take the first sheet of pastry and lay it down length-ways onto a board or a counter top.
Brush half the sheet with olive oil and fold the remaining half over that.
Place a wheel of feta at the bottom of the sheet in the centre and fold both of the long sides over the wheel to form a long, thin rectangle.

Brush with more olive oil and fold the phyllo over and upwards to create a square parcel.
Repeat with the remaining 5 sheets and wheels of feta.
Place the square parcels onto a baking tray and brush the tops with a dash more olive oil and sprinkle over sesame seeds.
Bake in the oven for approximately 15 minutes or until the pastry is brown and crisp.
Serve with a drizzle of honey, a squeeze of lime and a sprinkling of fresh mint.

The Easiest and Best Chimichurri Sauce

2017-11-15T12:45:00.001+01:00

This is my ultimate chimichurri recipe dedicated to my dearest friend who absolutely loves it and is getting married this weekend. I promise to make this for you always! It's an uncooked sauce for steak that originated in Argentina and once you've made it you'll never be able to serve steak without it again. It literally takes 30 seconds to make - you just bung all the ingredients into the food processor and you're done.

Chimichurri

Ingredients:
(enough for 6 people)
1/2 Red Onion (roughly diced)
60g Fresh Coriander
30g Fresh Italian Parsley
1 Red Chilli (Medium Heat)
1 cup Olive Oil
2 Tbsp White Wine Vinegar
1 tsp Sugar
Pinch of Salt

Method:
Place everything into a food processor and blitz until you have a thick and delicious sauce.
Store covered in the fridge until needed.
That's it.

Spiced Cauliflower and Chickpea Gratin

2017-11-13T16:08:00.000+01:00

Proof that #MeatFreeMonday needn't be boring. I'm in the mood for comfort food and this one is an absolute win; the addition of onions, chickpeas and spices instantly takes this gratin from a side dish to a main. Enjoy!

Spiced Cauliflower and Chickpea Gratin

Ingredients:
1kg Cauliflower (broken into florets)
2 Onions (pealed, halved and sliced)
60ml Olive Oil
Salt
1 tin Chickpeas (drained)
1 tsp Cumin
1/2 tsp Cinnamon
1/2 tsp Smoked Paprika

For the white sauce:
3 Tbsp Flour
3 Tbsp Butter
3 Cups Milk
Pinch of salt and pepper

For the topping:
100g Parmesan/Pecorino (grated)
2 slices of Nutty Wholewheat Bread (blitzed to a fine crumb)

Method:
Steam the cauliflower until just tender.
Preheat the oven to 200*C.
Fry the onions in the oil with a pinch of salt until softened and just browned, add the chick peas and the spices and fry for a further 2 minutes before removing from the heat and tossing through the cauliflower. Spoon the mixture into a baking dish.
For the white sauce:
Melt the butter in a saucepan, add the flour and stir to combine.
Add the milk, salt and pepper and whisk until thickened.
Pour over the cauliflower.
Mix together the breadcrumbs and the grated cheese and sprinkle over the top.
Bake in the oven for 25 minutes or until golden brown and bubbling.

Chicken and Leek Pie

2017-10-13T08:34:00.002+02:00

Simple and delicious - what more could you ask for?

My monthly recipe using Mediterranean Delicacies Phyllo Pastry saw me coming up with a tasty, affordable and lighter version of the traditional chicken and leek pie. I just love the contrast of the light and crispy phyllo against the rich and creamy filling.

Chicken and Leek Pie

Ingredients:
300g Leeks (rinsed and thinly sliced)
60ml Olive Oil
Salt

White sauce:
30g Butter
2 Tbsp Cake Flour
625ml Milk
Pinch Salt and Pepper

450g Roast Chicken (skin removed and diced)

5 Sheets Mediterranean Delicacies Phyllo Pastry
Melted Butter for brushing

Method:
Fry the leeks in the olive oil with a pinch of salt until softened and beginning to brown. Set aside.
To make the white sauce:
Melt the butter in a saucepan over medium heat, add the flour and stir to combine, then add the milk, salt and pepper.
Whisk constantly until the sauce is just thick enough to coat the back of a spoon.
Set aside.
Preheat the oven to 180°C and grease a 25cm (or similar-sized) pie dish.
Roll out 5 sheets of Mediterranean Delicacies phyllo pastry.
Brush the top sheet with melted butter and press gently into the pie dish allowing the long edges of pastry to hang over the sides of the dish.
Repeat with the remaining 4 sheets.
Spoon the chicken and leeks into a mixing bowl and pour over the white sauce. Stir to combine, taste, and season with a little more salt and pepper if necessary.
Spoon the mixture into the pie dish.
Fold the overhanging pastry back over the pie filling to form a rustic parcel and brush with a little more melted butter.
Bake in the centre of your over for 40 minutes, or until the pastry it golden brown and crisp.

Nectarine, Asparagus, Quinoa and Bulgar Wheat Salad

2017-10-11T08:04:00.002+02:00

The sun is finally out again and with that it feels like summer is here :) Nectarines and Asparagus are the call of the day with some high protein, low GI grains because I'm in the mood for something a little bit healthy - you can easily use goats cheese or mozzarella instead of feta in this recipe and I'm partial to sprinkling over some chopped nuts at the end...really it's up to you!

Nectarine, Asparagus, Quinoa and Bulgar Wheat Salad

Ingredients:
1 cup Bulgar Wheat
1/2 Cup Quinoa

400g Asparagus
5 Nectarines
200g Feta

Dressing:
60ml Olive Oil
1 Tbsp Dijon Mustard
2 Tbsp Lemon Juice
Pinch Salt
20g Fresh Mint (chopped)
20g Fresh Basil (chopped)

Olive oil and mayonnaise to serve

Method:
Cook the quinoa and Bulgar wheat as per the packet instructions. Drain and rinse under cold water to cool before draining again and setting aside in a mixing bowl.
Blanch or steam the asparagus until just tender.
Cut the nectarines into quarters/halves and char in a hot pan or leave as is.
Whisk the olive oil, mustard, lemon juice and salt together and pour over the quinoa and bulgar wheat, add the chopped mint and basil and stir to combine.
Spoon onto a large serving dish, crumble over feta and top with asparagus and nectarines.
Drizzle with a little more olive oil and serve with homemade mayonnaise for a little added decadence.

Easy Chicken Curry

2017-10-02T10:51:00.000+02:00

I wanted to come up with the simplest, tastiest chicken curry possible and this is it. The key to keeping the chicken succulent is to turn the heat right down so that you're softly poaching the chicken strips rather than boiling them in the sauce, this way you don't have to marinate the chicken.

Easy Chicken Curry

Ingredients:
1 Onion (pealed and quartered)

2 Cloves Garlic (pealed)

Thumb-sized piece Ginger (pealed)
3 Tbsp Sunflower Oil
Pinch Salt

2 Tbsp Garam Masala

2 Tbsp Hot Curry Powder

4 Tomatoes (finely chopped)
Pinch Sugar

1 cup Cream

1 cup Greek Yoghurt

1 tsp Chicken Stock Concentrate

500g Chicken Breasts (Sliced)

Method:
Place the onion, ginger and garlic into a food processor and blitz until finely chopped.
Fry in a saucepan with the sunflower oil and a pinch of salt until softened.
Add the spices and fry for a minute.
Add the tomato and fry for a further 2 minutes before adding the sugar, cream, yoghurt and stock.
Turn down the heat and simmer for 10 minutes uncovered.
Add the chicken breasts and turn the heat down to the lowest setting to slowly poach the chicken, stirring often until the chicken is just cooked through.
Serve with rice and sambles.

Broccoli, Caramelised Onion and Goat’s Cheese Tart

2017-09-15T14:35:00.001+02:00

I've partnered up with Mediterranean Delicacies to create a series of easy and delicious recipes using their phyllo pastry. They're trying to educate consumers on how easy it is to use as there are many misconceptions that it's tricky and complex. This tart recipe is perfect for summer and delicious both hot and cold. I tend to pair it a simple salad as a main or with a roast chicken as the perfect side. Either which way, it's scrumptious.

Broccoli, Caramelised Onion and Goat’s Cheese Tart

Ingredients:

5 Sheets Mediterranean Delicacies Phyllo Pastry

Olive Oil

5 Tbsp Caramelised Onions (Store-bought or homemade)

200g Long Stemmed Broccoli

200g Chevin Goat’s Cheese/Feta

Caramelised Onions:

60ml Olive Oil

2 Large Onions (halved and finely sliced)

Pinch Salt

1 tsp dried Thyme

1 Tbsp White Wine Vinegar

80ml Sugar

Method:

To make the caramelised onions:

Fry the onions in the olive oil on medium heat with a dash of salt for about 10 minutes, turning often, until softened and golden brown.

Add the vinegar, sugar and thyme and continue to fry until all the sugar has dissolved and your onions are sticky and delicious.

Set aside.

For the Tart:

Preheat the oven to 200°C

Blanch or steam the broccoli stems until just tender, then drain and set aside.

Unroll 1 roll of Mediterranean Delicacies phyllo pastry.

Take a 40cm by 30cm (or similar size) baking tray and grease it with olive oil.

Lay the first sheet of phyllo onto the baking tray and brush over a little olive oil.

Repeat with all five sheets.

Brush a little oil over the edges and roll/fold them in to create a border.

Poke holes into the base of the pastry to stop it from rising (If it does rise during baking don’t worry, just press it down with a spatula when you take it out of the oven).

Bake in the oven for 10 minutes.

Remove from the oven, spread over the caramelised onions and broccoli stems, and crumble in the goat’s cheese or feta.

Place back in the oven for a further 15 minutes before serving hot or allow to cool and serve at a later stage.

Pork Meatballs in a Wine, Cream and Fennel Sauce

2017-08-25T09:02:00.002+02:00

I'm a big fan of pork these days and this one-dish-wonder served with quinoa/couscous just hits the spot - creamy and morish, but not too rich. The apple and the sage go beautifully with the pork mince and the fennel adds that little "something-something" to the sauce :)

Pork Meatballs in a White Wine, Cream and Fennel Sauce

Ingredients:
1/2 Large Onion (roughly chopped)
15g Fresh Sage (leaves only, no stalks)
1/2 Apple (seeded, peeled and chopped)
400g Pork Mince
Salt and Pepper

1 Fennel Bulb (sliced and washed)
Olive oil

Sauce:
2/3 cup Rose/White Wine
1/2 cup Thick Cream/Double Cream
1 tsp Peach/Mango Chutney
Pinch Smoked Paprika

To serve:
Quinoa/Couscous
Steamed Broccoli/Green Beans
Chutney

Method:
Place the onion, sage and apple into a food processor and blitz until finely chopped. Add the mince and a good grinding of salt and pepper and blitz until combined.
Wet your hands and shape 10-12 meatballs out of the mixture.
Fry the fennel in a good glug of olive oil in a non-stick pan with a pinch of salt until softened and golden. Set aside.
Then add a little more olive oil to the pan and fry the meatballs for approx 4 minutes on med-high heat, turning often until just beginning to brown.
Add the fennel, wine, cream, chutney and smoked paprika. Stir and cover. Allow to simmer for about 3-4 minutes.
Remove the lid and reduce the sauce for a further 3 minutes or until slightly thickened
The meatballs should be just firm to the touch. (If you're worried about whether they're cooked through - cut one in half to check.)

Halva Mousse in Phyllo Cups

2017-08-23T09:41:00.000+02:00

This is one of the easiest and quickest desserts I've ever come up with. I created them for Mediterranean Delicacies (whom I collaborate with often). The phyllo cups take a little time to make, but you can make them days in advance and just keep them in an airtight container. The mousse can also be frozen and served as a semifreddo which I love! Either way it's delish - so it's up to you...

Halva Mousse/Semifreddo

Ingredients:

Mousse/Semifreddo :

100g Halva

125ml Cream Cheese

250ml Whipping Cream

Phyllo cups:

6 sheets Mediterranean Delicacies Phyllo Pastry

80ml Sugar

¾ tsp Cinnamon

50g Butter (Melted)

Pistachios to serve

Method:

Use a handheld mixer to whip the cream to stiff peaks.

In a separate bowl beat the halva and cream cheese together.

Fold the halva cream cheese through the cream until just combined.

Either cover and refrigerate for an hour for the mousse or line a tuppaware with clingfilm, spoon in the mousse and freeze for 4 hours to make a semifreddo.

Preheat oven to 180°C and grease a muffin tray.

Mix together the sugar and cinnamon.

Lay the first sheet of phyllo out onto your work surface and brush with melted butter.

Repeat with the second layer.

Top with the third layer, brush with melted butter and sprinkle over half the cinnamon sugar.

Top with the fourth layer, brush with melted butter and sprinkle over half the cinnamon sugar.

Top with the fifth layer and brush with melted butter,

Seal with the sixth layer of pastry.

Cut the pastry layers into 9, equally sized squares (you’ll probably have a strip left over)

Press each square into a muffin casing to form a cup.

Bake for 15-20 minutes until crisp and golden.

Set aside to cool.

To serve: either cut the semifreddo into blocks or spoon the mousse into the cups, top with pistachios and serve.