 |
| Ingredients: 140g/6oz tomato paste 1 onion 2 cloves of garlic 1/3 cup water 2/3 cup cider vinegar 2 tbsps honey salt and pepper 1/8 tsp ground cloves 1/8 tsp ground allspice |
 |
| Combine all the ingredients in the food processor. |
 |
| Use in other recipes or as a dipping sauce. |
 |
| Cooked chicken spring onions broccoli - partially steanmed, but still a little crunchy dried porcini mushrooms (or other dried variety) red curry paste (see recipe) coconut milk |
 |
| Soak the dried mushrooms in water for an hour. |
 |
| Drain well. |
 |
| Chop the spring onions. |
 |
| Heat a little coconut oil and add the mushrooms and spring onions. |
 |
| After about 5 minutes add the broccoli |
 |
| ...then add the chicken and red curry paste. Heat thoroughly. |
 |
| open a can of coconut milk |
 |
| Stir well to coat everything and blend the coconut milk. |
 |
| Serve immediately!...best way to have the porcini mushrooms. |
 |
| Ingredients: Turkey breast steaks * Spices - eg turmeric, cayenne chilli pepper, cumin, paprika, garam masala, garlic powder, onion powder, mustard...wahetever you loke really - just get creative! |
 |
| Cut the turkey into strips and coat in the mixed spices. Leave in the fridge for at least a few hours, if not overnight. |
 |
| Cook in the oven at about 70C for about 7 hours. You can also do some without any seasoning at all. |
 |
| Turn the turkey strips once or twice in this time. |
 |
| Dried turkey "jerky" - a high protein snack for on the go! |
 |
| Ingredients: whitefish fillets (1 per person) selection of citrus fruits - lemon/lime/grapefruit/orange garlic cayenne chilli pepper olive oil fresh thyme and chives |
 |
| Extract about 1/3 cup of juice from the fruits. Combine the juice with 2 tbsps olive oil, garlic and cayenne chilli pepper to make the marinade. |
 |
| Pour the marinade over the fish and refrigerate for at least an hour - the longer you leave it, the better the flavour. |
 |
| Chop the chives and remove the thyme leave from the stalk. |
 |
| Bake the fish at 160 for about 20-25 minutes. Reserve the marinade. |
 |
| Cook some mushrooms in the reserved marinade. |
 |
| Sprinkle with the fresh chives and thyme (I forgot they were in the fridge and used dill instead...it works too!) |
 |
| Ingredients: 2 whitefish fillets (about 180-200g each) 1 can (400g) wild pink salmon small handful fresh coriander 2 kaffir lime leaves salt and pepper 2 tbsps red curry paste (see recipe) 100g fresh spinach |
 |
| Combine the fish, coriander, lime leaves, red curry paste, salt and pepper in food processor. |
 Whizz until it forms a paste. Add the spinach and continue blending. |
| Whizz until it forms a paste. Add the spinach and continue blending. |
 |
| Put the paste in a bowl and refrigerate for about an hour. |
 |
| Shape the paste into palm-sized rounds. I coated some in ground almonds to give a crumbed-effect. |
 |
| Heat a little oil and fry slowly over a medium heat for about 15 minutes, turning regularly. |
 |
| Serve with fresh veg. |
 |
| Ingredients: 4-5 small red chillies (or 2 large ones), halved and deseeded 1 stalk of lemongrass 1 onion 4 cloves of garlic thumb sized piece of ginger, peeled handful of fresh coriander juice and zest of 1 lime 1 tbsp walnut oil |
 |
| combine all the ingredients in a blender to form a paste. |
 |
| Use in your favourite dishes...see the recipe for fishcakes that uses some! |
 |
| Ingredients: 1lb pork mince 1 red onion 1 egg 2 cloves of garlic 3 tbsps ground linseed sage marjoram chillies |
 |
| Fry the onions and garlic until softened. Allow to cool |
 |
| Combine all the ingredients in a bowl with clean hands. |
 |
| Shape into balls. Bake for 30-40 minutesat 180C |
 |
| Eat 'em! |
