Tag: lunch recipes

Uncategorized

Salmon Rillettes

by Karen ClaassenLeave a Comment on Salmon Rillettes
Salmon Rillettes

1 onion, chopped
250ml dry white wine
750ml water
5ml whole black peppercorns
1 bay leaf
1 lemon, zested and juiced
250g fresh salmon, skin removed
125g smoked salmon, chopped
30ml + 30ml butter, cubed and at room temperature
30ml sour cream
45ml dill/parsley, chopped
15ml capers, finely chopped
15ml olive oil

Add half of the chopped onion, all of the white wine, water and peppercorns to a saucepan.
Add the bay leaf and lemon juice and bring the mixture to the boil.
Add the fresh salmon to the liquid, reduce the heat and simmer for 10 minutes.
Remove the salmon from the liquid and allow it to cool. You may discard the poaching liquid.
Gently flake the salmon with your fingers and add it to a bowl. Set aside to cool completely.
Add 30ml of the butter to a pan set over medium heat.
Add the remaining onion and cook until soft.
Now add the lemon zest, smoked salmon, sour cream, dill, capers, olive oil, the remaining 30ml butter and the cooked onion to the flaked salmon.
Stir the mixture together to combine evenly but be careful not to mush the salmon.
Cover the bowl with plastic wrap and refrigerate for 2 hours.
Take the salmon from the fridge and allow 30 minutes for it to come back to room temperature.
Serve on crostini or crackers.

The salmon can be kept in the refrigerator for three days. Spoon it into a glass jar, melt about 50g of butter and pour over before sealing with the lid.


Uncategorized

Brown Rice Salad

by Karen ClaassenLeave a Comment on Brown Rice Salad
Brown Rice Salad

250ml brown rice, cooked according to packet instructions
1 red onion, finely diced
400g cocktail tomatoes, quartered
120g mozzarella cheese, cubed
30g coriander leaves, chopped
30ml pumpkin seeds
30ml sunflower seeds

Dressing:
60ml olive oil
30ml thick, sweet soya sauce
1 clove of garlic, minced

Add the cooked and cooled rice to a large mixing bowl.
Now add the diced onion, tomato and mozzarella and give it a good mix.
Sprinkle over the coriander, pumpkin seeds and sunflower seeds and stir through. Set aside.

For the dressing:
Pour the olive oil and soya sauce into a cup and add the garlic.
Whisk the dressing with a fork until it is amalgamated.
Drizzle over the brown rice salad and give everything a very good mix.
Serve the salad at room temperature.

Uncategorized

Pasta Risottata (Orzo Risotto)

by Karen ClaassenLeave a Comment on Pasta Risottata (Orzo Risotto)
Pasta Risottata (Orzo Risotto)

30ml olive oil
300g smoked bacon, cut into small pieces
1 clove of garlic, minced
150g frozen petits pois (peas)
250g orzo pasta
20g butter, cubed
40g parmesan cheese, grated

Place a large heavy-based pan on medium-high heat and add the olive oil to it.
Add the bacon pieces and cook until they are browned and crispy.
Add the garlic and stir-fry for one minute.
Add the peas and stir-fry for 2-3 minutes.
Now add the orzo and stir-fry it for a minute or so until it is mixed with the bacon and peas.
Pour 625ml of boiling water into the pan, add a pinch of salt and turn the heat down to a simmer.
Cook for 10 minutes, stirring occasionally to prevent the pasta from sticking to the pan.
Taste the orzo; if it is not yet soft, add a little more water and continue cooking until al dente.
Add the butter and grated parmesan and stir through.
Taste again and adjust the seasoning with salt and pepper.
Serve immediately.

Leftovers make a great salad the next day when you add some good mayonnaise and chopped parsley!

Uncategorized

Falafel

by Karen ClaassenLeave a Comment on Falafel
Falafel

1 x 400g can chickpeas, drained and rinsed
4 cloves of garlic, minced
1 onion, finely chopped
a big handful of parsley, chopped
a big handful of coriander leaves, chopped
5ml ground coriander
5ml ground cumin
2,5ml salt
45ml flour
vegetable oil for frying

Add all of the ingredients, except the vegetable oil, to a mixing bowl and blitz together with a stick blender.
Lift the blender often and stir the mixture around – you want everything mixed together but not too fine.
Wet your hands and scoop up 15ml of the mixture. Roll into a ball and place on a tray.
Keep going until you have rolled all of the mixture into balls.
Pour enough oil to come 7cm up the side of a saucepan and allow to heat up.
Fry a few of the falafel balls at a time until beautifully golden and crisp on the outside.
Serve with a dipping sauce as a starter or fill a pita bread with falafel, salad and tzatziki sauce.

Uncategorized

Easy Hash Browns

by Karen ClaassenLeave a Comment on Easy Hash Browns
Easy Hash Browns

1 large onion
1,2kg potato, unpeeled
100g cheddar cheese, grated
100g mozzarella cheese, grated
10ml garlic salt
60ml butter, melted

Preheat your oven to 220℃ and line a 25cm x 37cm baking sheet with baking paper.
Grate the onion and potato on the coarse side of a box grater.
Transfer to a clean tea towel. Wrap the grated veg like a candy by twisting both ends. Hold the towel over a sink and wring it as firmly as you can to squeeze out any liquid.
Add the onion, potato, both cheeses and garlic salt to a large bowl and mix through.
Drizzle the butter over the mixture and now mix together with your hands so that all of the mixture is evenly dispersed and covered in butter.
Spoon the mixture into the prepared baking sheet but do not compact it by pressing down.
Bake in the oven for 40 minutes, until golden brown and crispy.
Serve immediately.

Uncategorized

French Onion Pasta

by Karen ClaassenLeave a Comment on French Onion Pasta
French Onion Pasta

This is enough pasta for two hungry adults.

220g dry pasta of your choice – I used wholewheat
60g butter
2 large onions, sliced
2,5ml salt
3 cloves garlic, minced
60ml white wine
45ml thyme leaves
125ml beef stock
15ml Worcestershire sauce
125ml grated Gruyere cheese
60ml cream

Cook the pasta according to packet instructions.
Melt the butter in a large saucepan set over medium-high heat.
Add the sliced onion and sprinkle over the salt.
Cook the onion for about 30 minutes, stirring occasionally. If you stir too often the onions will take a longer time to caramelise. It is also important to regulate the heat – if it browns too quick, it will be burnt and not caramelised.
Add the garlic and cook for 1 minute, stirring continuously.
Now add the wine and scrape any onion bits from the bottom of the saucepan.
Add the cooked pasta, thyme leaves, stock, Worcestershire sauce and stir to incorporate.
Finally add the Gruyere and cream and stir through.
Serve the pasta with extra grated cheese on top.

Uncategorized

Saucy Chicken

by Karen ClaassenLeave a Comment on Saucy Chicken
Saucy Chicken

200g bacon, diced
4 chicken breasts, skin removed
125ml flour
60ml panko breadcrumbs
5ml salt
60ml vegetable oil
60ml butter, cubed
60ml flour
625ml chicken stock
80ml milk
10ml Worcestershire sauce
5ml onion powder
5ml dried tarragon
2,5ml salt

Place a heavy-bottom saucepan on medium heat.
Add the bacon and cook until crispy and browned. Remove from the pan.
Place the chicken breasts on a flat surface and halve them horizontally so that you have 8 thin chicken portions.
Mix the flour, breadcrumbs and salt together in a shallow dish.
Coat the chicken generously with the flour mixture.
Pour the vegetable oil into the saucepan and allow it to warm up.
Fry the breasts for 3minutes per side, remove from the saucepan and set aside.
Remove the oil from the saucepan and wipe it clean with paper towel.
Now add the butter and allow to melt over medium-high heat.
Sprinkle in the flour and stir around until it forms a paste. Cook for one minute while stirring.
Gradually pour in the chicken stock and milk and whisk continuously.
Now add the Worcestershire sauce, onion powder and tarragon.
Reduce the heat to a simmer and add the chicken back into the sauce.
Sprinkle over the bacon and simmer for 5 – 10 minutes.
Serve the chicken and the sauce on creamy mashed potatoes.

Uncategorized

Green Quiche

by Karen ClaassenLeave a Comment on Green Quiche
Green Quiche

Pastry:
360g flour
150g butter, cubed
1 egg
100g cheddar cheese, grated

Filling:
45ml vegetable oil
1 onion, chopped
2 cloves of garlic, minced
1 bunch of Kale, chopped
125ml chicken stock
6 eggs
125ml cream
5ml salt

For the pastry:
Add the flour and butter to a mixing bowl and rub together with your fingers until the lumps are the size of peas.
Add the egg and cheddar and mix to bring together.
Knead the pastry by hand. It is very flaky and falls apart but push it together as best you can.
Wrap in plastic wrap and refrigerate for one hour.

Preheat your oven to 180℃ and spray a loose-bottom cake tin or pie tin with cooking spray.
Roll the pastry into a rough circle shape even if it breaks apart and transfer (even if it is pieces) to the pie tin. Gently push the pastry out on the base and sides of the baking tin. It is okay to “patch” the pastry as long as there are no gaps for the filling to leak out.
Line the pastry with baking paper and dried beans.
Bake for 7 minutes, remove the paper and beans and bake a further 10 minutes.
Remove from the oven and set aside.

For the filling:
Add the vegetable oil to a saucepan set over medium heat.
Add the onion and cook until translucent.
Add the garlic and stir-fry for one minute.
Add the kale and stir-fry until slightly softened and bright green.
Spoon the mixture into a blender, add the stock and blitz until smooth.
Add the eggs and cream to a mixing bowl and whisk to blend.
Add the kale mixture to the eggs and whisk to combine.
Pour the mixture into the pastry shell and bake for 35 minutes.
Remove from the oven and allow the quiche to rest for 15 minutes before serving with whipped goats cheese.

Uncategorized

Chorizo and Paprika Quiche

by Karen ClaassenLeave a Comment on Chorizo and Paprika Quiche
Chorizo and Paprika Quiche

200g chorizo, casing removed and sliced
45ml butter
2 leeks, cleaned and sliced in discs
2 onions, sliced
1 x 400g frozen puff pastry
4 eggs
125g sour cream
50g parmesan cheese, grated
15ml flour
5ml smoked paprika

Preheat your oven to 200℃ and spray a 22cm diameter loose-bottom pie tin with baking spray.
Place a pan on medium-high heat and add the butter.
Add the chorizo, leeks and onion and cook for 15 minutes.
Remove from the heat and set aside to cool.
Lightly dust a work surface with flour and roll the pastry into a 25cm diameter disc.
Line the prepared pie tin (base and sides) with the pastry and prick the base all over with the tines of a fork.
Line the pastry case with baking paper and dry beans/rice and bake for 20 minutes.
Remove the beans and paper and bake the shell for another 8 minutes.
Remove from the oven and lower the temperature to 180℃.
Add the eggs, sour cream, parmesan, flour and paprika to a mixing bowl and whisk together until smooth.
Spoon the chorizo mixture into the pastry shell and spread it evenly over the base.
Pour the egg mixture over and bake the quiche for 40 minutes.
Serve warm or at room temperature.

Uncategorized

Tomato and Basil Risotto

by Karen ClaassenLeave a Comment on Tomato and Basil Risotto
Tomato and Basil Risotto

1 litre vegetable stock
30ml olive oil
30ml butter
1 onion, finely diced
3 cloves of garlic, minced
2 x 400g cans of chopped tomato
45ml tomato puree
125ml white wine
250ml arborio rice
45ml grated parmesan cheese and more for serving
125ml basil leaves, finely chopped

Pour the stock in a small saucepan and heat it over a medium-low heat until just barely simmering.
Place a wide, heavy-bottomed pan on medium heat and add the olive oil and butter.
Add the onion and cook for about 8 minutes, until soft and translucent.
Add the garlic and stir-fry for 1 minute.
Add the two cans of tomato and the tomato puree and cook for 15 minutes, until the mixture looks concentrated.
Add the white wine and cook for another 10 minutes or so to allow most of the moisture to evaporate.
Pour in the rice and stir to coat in the tomato mixture.
Add two ladles of stock to the saucepan while simmering. Adjust the heat accordingly and stir continuously.
Once the mixture starts to look dry again, add another two ladles of stock.
Keep going, repeating the process, until the rice is el dente.
Turn off the heat and add the parmesan cheese and basil. Stir through.
Serve the risotto immediately with extra parmesan to grate over.