Roast Lamb with Lentils

Ingredients:

Celery, Carrot, Shallot, Potato, Oil, Lentils, Water, Lamb, Bay Leaf, Salt, Garlic, Thyme, Rosemary, Honey.

How to Cook it:

For the Lentils:

Chop up carrots, celery, shallots, and pan fry in oil and salt. Then add lentils, salt, potatoes and a bay leaf. Cover with water, and leave to simmer.

For the Lamb:

Glaze the joint of lamb with honey. Sprinkle some thyme and rosemary, add garlic, rock salt, and oil.

Interesting Fact: I add the bay leaf to the lentils to counteract the acidic effect of the lentils on the stomach. It serves as a calming agent and soothes the stomach acid levels.

Enjoy! x

Chicken al Forno

Here are the organic, free-range chicken breasts, fresh out of the oven, cooked to perfection.

Ingredients:

Organic Free-Range Chicken Breasts, Tomatoes, Rice, Extra Virgin Oil, Salt, Rosemary, Garlic.

How to cook it:

Cook the jasmine thai rice with your rice cooker. In an oven dish place the chicken breasts, add a drizzle of oil, rosemary stems and garlic cloves.

Cut up some cherry tomatoes and add extra virgin oil and salt.

Once everything is cooked, serve, add a little more extra virgin oil and Enjoy! x

Roast Chicken, Onions, Fennel and Lemon

This is a recipe from this week's Vogue. 

I am absolutely loving the Autumnal flavours moulded together to create the chicken aroma.

Photo Credits: Nick Hopper

Ingredients:

chicken thighs (skin on)

large fennel

large lemons

medium onions

large pinches of sea salt - try the Cornish sea salt Co for tasty salt

pinches of freshly cracked pepper

How to Cook it:

Preheat oven to 200C (your chicken should be at room temperature so take it out the fridge an hour before you turn on the oven if you can).

Halve the onions and slice each half. Remove the delicate dill-like fronds from the fennel and save for later, then halve and slice out the core and slice the rest. Slice the lemons in 0.5cm-thick rounds.

Layer up a big baking tray first with the onion slices, then a layer of fennel slices and arrange the lemon slices on top.

Place the chicken thighs on the bed of vegetables (skin side up) and season everything well with sea salt and pepper.

Roast for 25-30 minutes until the chicken is golden and cooked through (to check if the chicken is ready, pierce the chicken and see if the juices run clear. If you pierce with a knife you should be able to check that the meat looks opaque with no pink juices).

Let it rest for 5 minutes before serving a chicken thigh to each person.

Using a large spoon, mix up the fennel, onion, lemon and their juices in the pan and then heap a large spoon over each chicken thigh. Scatter over the fennel fronds and serve.

Source: hemsleyandhemsley.tumblr.com

Tricolore Salad

Here is a great, nutritious and easy to prepare salad. 

I find this to be the perfect Wednesday office lunch. Mid-week nothing better to cheer up your half-way-to-the-weekend struggles than a salad filled with tempting ingredients like this one. 

Ingredients:

King Prawns, Cherry Tomatoes, Italian Salami, Queen Green Olives, Baby Leaf Salad. 

Enjoy!

Beef Goulash

Here is a fabulous Hungarian recipe.

Warm and hearty - Filling and delicious.

Ingredients:

Beef stock cubes, Oil, Onion, Garlic, Sweet Paprika, Caraway Seed, Diced Beef, Pink Peppercorn, Salt, Chilli Flakes, Fresh Marjoram Leaves.

How to cook it:

Flash fry the beef in oil until all the pieces have gone nice and brown. Slice the onion and chop the garlic. Lower the heat and add to the cooked beef. Add the sweet paprika, ground caraway, bay leaf, chilli flakes and beef broth.

Simmer on low heat for 1.5 hours, stirring occasionally. If the sauce starts to evaporate, add a little water.

Season with salt, pepper and sprinkle some marjoram leaves on top.

Best served with:

Steamed Rice or Boiled Potatoes.

recipe via: Hot Pot.

Vietnamese Beef with Water Spinach & Runner Beans

This recipe comes straight from Vietnam. A favourite cuisine of mine. So simple, healthy and delicious. A restaurant called Com Viet:

http://www.comviet.co.uk/

Ingredients:

Jasmine Rice, Runner Beans, Water Spinach, Braised Beef, Sesame Seeds, Mushrooms, Parsley.

How to cook it:

Cook the jasmine rice in your rice cooker.

To a pan add oil, sesame seeds, rice vinegar, mushrooms, parsley, salt and stir-fry. In a separate pan, add salt, lemon to water spinach and runner beans. Cook everything thoroughly, serve and Enjoy!

Super Steak Salad

Delicious for lunch or dinner.

Ingredients

Oil

1 flank steak

1/2 teaspoon salt

2 tablespoons extra virgin olive oil

1 tablespoon plus 2 teaspoons red wine vinegar

1 teaspoon Dijon mustard

4 red potatoes, skin on, each cut into eight wedges

1/2 pound green beans, trimmed

1 cup grape tomatoes, halved

1/4 cup pitted Kalamata olives, sliced

How to cook it:

1. Add oil to the pan. Coat both sides of the steak with the salt and place on pan. Cook for 5 to 6 minutes per side or until cooked through. Transfer to a cutting board and let sit 5 to 10 minutes; cut across the grain into thin strips.

2. Whisk together the olive oil, vinegar, and mustard in a small bowl.

3. Cook the potatoes in your microwave steamer. Once fully cooked, gently toss with 2 teaspoons dressing.

4. Add the green beans to the water; cook until bright green and crisp-tender, about 3 minutes. Drain and run under cold water.

5. Arrange the steak, green beans, potatoes, tomatoes, and olives on a platter. Drizzle remaining dressing over the top and serve.

Enjoy!

Photo Source: Peter Ardito
Source: www.fitnessmagazine.com

Lamb Steaks, Greens, Shiitake and Rice.

Lamb Steaks, Greens, Shiitake and Rice.

Ingredients:

Lamb Steaks, Asparagus, Broccoli, Shiitake, Rice, Mint, Oil, Salt.

How to cook it:

Drizzle some oil in a pan and add the lamb steaks. At the same time in your microwave steamer steam first the broccoli then the asparagus. In your rice cooker, cook the thai jasmine rice. Once these are cooked add the shiitake mushrooms to the lamb steak to cook slightly. Once ready, add some fresh extra virgin olive oil to everything and Enjoy!

Wakame, Pumpkin & Ginger Brown Rice Noodles Chicken & Prawn Wok

Wakame, Pumpkin & Ginger Brown Rice Noodles Chicken & Prawn Wok

Ingredients:

Wakame-Ginger-Pumpkin-Brown Rice Noodles, Prawns, Mint, Parsley, Broccoli, Cherry Tomatoes, Lemon, Lemongrass, Chicken, Rice Vinegar, Ginger, Salt, Oil, Coconut Oil, Mushrooms.

How to cook it:

Bring a small pot of water to boil. In a wok pan add cherry tomatoes, lemongrass, chicken, rice vinegar, ginger, salt, oil, coconut oil, mushrooms, mint, parsley and lemon. Cook for 5 minutes. At the same time steam the broccoli with the help of a microwave steamer for 5 minutes. Then add the broccoli to the wok. Now add the noodles to the pot of boiling water. After 2 minutes they should be nearly ready. Add them to the wok, along with the king prawns. Cook everything all together until ready. Serve with some fresh cut lemon and fresh parsley & mint as a garnish. Enjoy!

Tip: When you add the rice noodles to the wok, be prepared to add some boiling water from the pot, just to avoid the noodles from sticking to the wok pan. Don't worry, the water quickly evaporates from a wok pan.

Rye & Pumpkin Chicken Sandwich

Rye & Pumpkin Chicken Sandwich - A Lunch Special!

 

Ingredients:

Rye & Pumpkin Bread, Baby Leaf Salad, Plum Tomato, Sliced Chicken.

Tip: For best results toast the bread - Enjoy!

Free Range Roast Chicken, Asparagus, Tomatoes and Wild Grain Rice.

Free Range Roast Chicken, Asparagus, Tomatoes and Wild Grain Rice.

Ingredients:

Free Range Chicken Leg, Wild Grain Rice, Asparagus, Tomatoes, Oil, Salt.

How to cook it:

Place the Chicken Leg (and wing) in an oven dish and leave to roast for 30 minutes. In a microwave steamer, cook the asparagus. In your rice cooker, cook the wild grain rice. Cut some cherry tomatoes. drizzle some oil and salt, over the asparagus, tomatoes and rice and Enjoy!

Steak and Chips

Traditional Steak and Chips.

Ingredients:

Beef Steak, Frozen Chips, Salt, Oil.

How to cook it:

Very simple. Grill the steak, once cooked to perfection add extra virgin olive oil, and rock salt. Cook the chips in the oven to avoid frying, and add salt. Enjoy!

Swedish Specialty Steak with Blueberry Sauce and Parsley Cream

Swedish Specialty Steak with Blueberry Sauce and Parsley Cream.

Ingredients:

Beef Steak, Parsley, Pea Shoots, Parsnip, Blueberry, Cherry Tomatoes, Oil, Salt (garlic if you can have it). Side dish: Baby Potatoes, Oil, Salt, Thyme.

How to cook it:

Prepare the parsley sauce by simply blending parsley, and oil. Oven roast cherry tomatoes and thinly sliced parsnips sprinkled with salt until cooked. Grill the steak, collecting all the 'blood' sauce it produces. This will be added to the fresh blueberries and blended together (along with the garlic if you can) to create the delicious sauce. Add a garnish pea shoots to create a perfect flavour blend. I recommend a medium rare steak cooking for added flavour. 

As a side dish, roast some baby potatoes, cut in half, and add lots of sprinkled thyme, along with salt and oil. Enjoy!

Grilled Chicken, Tomatoes, Wild Grain Rice

Grilled Chicken Breast, Freshly Cut Tomatoes, Wild Grain Rice.

Ingredients:

Chicken Breast, Tomatoes, Wild Grain Rice.

How to cook:

Cut a chicken breast in thin slices. Pre-heat a pan or grill and cook the chicken until golden (don't add anything on the chicken whilst cooking). Cut up fresh on the vine tomatoes. With your rice cooker, cook the rice. Cook everything until ready and enjoy!

Roast Duck with Rice

Roast Duck, Pak Choi, and Rice.

Ingredients:

Duck breast, Pak Choi, Chinese Onions, Rice, Teriyaki Sauce, Oil, Salt.

How to cook it:

Oven cook the duck breast. In a pan add some oil, salt, chinese spring onions and pak choi. In your rice cooker, add the sticky rice and salt. When the duck is perfectly cooked, slice it thinly over the rice and pak choi and drizzle some teriyaki sauce. Enjoy!

Italian Home-Made Meatballs, Broccoli and Wild Grain Rice

Italian Home-Made Meatballs, Broccoli and Wild Grain Rice.

Ingredients:

Meatballs: 250g minced beef, 1 egg, 1 lemon, 1tsp of cream of olives, sprinkles of sesame seeds, salt, oil. (if you can have Spelt, add some spelt breadcrumbs; it will help to keep the meatballs in a great round shape!), Rice, Broccoli.

How to cook it:

Add all the ingredients for the meatballs in a bowl. With your hands, mix them all together, and then select small portions and start twisting them in your hand to create a round shape ball. Do this with the rest of the meat mix. Place a little oil in a pan, and cook the little round meatballs. With your rice cooker, cook the wild grain rice. With a microwave steamer, cook the previously cut broccoli.

Cook everything until ready and enjoy!

Beef Spezzatino with Vegetables and Rice

Beef Spezzatino with Potatoes, Carrots, Courgettes and Wild Grain Rice.

Ingredients: 

Diced Beef, Potatoes, Tomatoes, Carrots, Courgettes, Rice, Oil, Salt.

How to cook it:

Gently pan cook the diced beef with a little oil and some sliced tomatoes. In a separate pan, add a little oil, salt, thinly sliced potatoes, thinly sliced carrots, and thinly sliced courgettes. 

With your rice cooker, add the wild grain rice, water and salt.

Cook everything until ready and enjoy!