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.
Place the chicken on a chopping board and halve it horizontally/in its length. Place one piece of chicken between two pieces of plastic wrap and pound it with a rolling pin until it is 1cm thick. Season with salt, pepper and the Italian herbs. Add the flour to a shallow bowl and dredge both sides of each chicken piece in the flour. Add the olive oil to a pan set over medium-high heat and sear a few pieces of chicken at a time. (about 4 minutes). Set aside. Turn the heat down to medium and pour the wine into the pan. Scrape the bottom of the pan with a wooden spoon to loosen all the bits stuck to it while the wine bubbles away, allowing it to reduce by half. Add the butter and garlic and cook for 1 minute. Sprinkle the flour over and stir-fry for another minute. Now add the tomato paste and cook for another minute. Add the onion seeds, oregano, mustard and sugar and stir. Add the stock a little at a time while stirring continuously. Bring the mixture to a boil and then reduce the heat to a very low simmer. Pour the milk and the cream into the mixture in the same way. Stir in the cream cheese and parmesan. Add the tomato, heat through and turn off the heat. Scatter the basil over, stir and stand for 5 minutes before serving.
1 onion, finely chopped 4 cloves of garlic, minced 60ml vegetable oil 5ml salt 375ml chicken stock, warmed 310ml boiling water 45ml butter, cubed 375ml long grain white rice
60ml vegetable oil 20ml brown sugar 30ml chicken spice 10ml onion seeds 10ml dried French tarragon about 12 mixed chicken portions, skin on
Preheat your oven to 180℃ and spray a 28cm x 35cm ovenproof dish with cooking spray. Add the onion, garlic, vegetable oil, salt, chicken stock, water and butter to the baking dish and stir through until the butter has melted. Add the rice and mix through. Pour the oil into a large mixing bowl. Add the brown sugar, chicken spice, onion seeds and tarragon and stir to mix. Add the chicken to the bowl and mix through with your hands until each piece of chicken is covered in the mixture. Now arrange the chicken on top of the rice and cover the baking dish with aluminium foil. Bake in the oven for 40 minutes. Remove the foil and bake for another 40minutes. Serve warm with a crisp salad on the side.
For the hazelnut topping: Place the hazelnuts in a pestle and mortar and grind it to a coarse texture. If you don’t have a pestle and mortar you may chop the nuts with a knife but make sure that you have a good mix of fine and coarse texture. Add the parmesan cheese, olive oil, sesame oil, red wine vinegar and salt and stir through. Set aside.
For the goat’s cheese topping: Break up the cheese into a small bowl, add the cream and mix through to loosen the cheese slightly. Set aside.
For the green sauce: Blanche the kale and spinach in a saucepan of boiling water for 2 minutes. Drain and run under cold water until cool. Add to a bowl with the basil and olive oil and blitz to a paste/sauce with an immersion blender. Set aside.
Pour the stock into a saucepan set over medium-high heat and bring it to a simmer. Place a large, wide saucepan on medium-high heat and add the butter and oil. Wait for the butter to melt and add the onion. Cook until translucent. Add the garlic and stir-fry for one minute. Now add the rice and stir to coat for 2 minutes. Pour in the wine and wait for it to evaporate. Add about 125ml of stock (two soup ladles) to the risotto, stir it around until most of the liquid has been absorbed and then add some stock again. Keep going – adding stock, stirring until the rice is tender but still firm to the bite. Remove the saucepan from the heat and stir in the parmesan cheese. Add the kale mixture to the risotto and stir until the risotto is bright green. Spoon the risotto on to serving plates and top with some hazelnut mixture and a generous dollop of goat’s cheese.
250g spaghetti 45ml olive oil 3 cloves of garlic, minced 1 spring onion, finely sliced 2 tins of shredded tuna, drained 1 lemon, zest and juice 125ml sour cream 30ml capers, roughly chopped 30ml chopped parsley 15ml chopped chives parmesan cheese
Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain the pasta and keep it in the pot too stay warm. Place a large pan over medium heat, add the oil and wait for it to heat up. Add the garlic and spring onion and stir-fry for 30 seconds. Now add the tuna, lemon zest and lemon juice and season with salt and pepper. Pour in the cream and cook for 1 minute. Add the spaghetti, capers, parsley and chives and stir until the spaghetti is well coated in the sauce. Grate over a generous amount of parmesan cheese and stir through. Now grate over some more parmesan, stir again and serve.
8 – 16 pork sausages 15ml + 45ml vegetable oil 1 large onion, sliced 3 leeks, washed and sliced 2 cloves of garlic, minced 45ml flour 500ml beef stock 1,2ml salt black pepper
Place a large saucepan/pan over medium-high heat and pour in the vegetable oil. Add the sausages and cook until browned. Turn them every now and then to get an even golden colour. Cook for 10 minutes or so. Remove the sausages from the pan and lower the heat to medium. Add the onion and leek and cook for about 5 minutes or until soft. Add the garlic and stir-fry for 1 minute. Spread the onion and leek out in the pan and sprinkle the flour over. Stir and cook for about 2 minutes to cook out the flour. Add 60ml of the stock to the pan and stir. Add another 60ml, keep stirring and wait for it to become more saucy. Slowly drizzle in the rest of the stock while stirring – if you pour it all in at once the sauce will be lumpy. Simmer the gravy until it thickens. It won’t look as thick as you will want it to be but it will thicken more, later on. Add the salt and a few grindings of black pepper. Taste and adjust the seasoning. Place the sausages back in the pan and heat through on a low heat for between 5 and 10 minutes. Serve the sausages on potato mash and slosh it with the gravy.
1 onion, chopped 2 cloves of garlic, minced 5ml salt 15ml ground ginger 15ml curry powder 15ml turmeric 15ml sumac 15ml sugar 30ml lemon juice 2kg stewing lamb 2 x 400g tins of coconut milk 750ml + 250ml vegetable stock 5 carrots, peeled and cubed 5 potatoes, peeled and cubed
Place a large saucepan over medium-high heat and pour in enough oil to cover the base. Add the onion and cook until soft. Add the garlic, salt, ginger, curry powder, turmeric, sumac, sugar and lemon juice and stir-fry for 2 minutes. Add the lamb and stir to cover the meat in the spices. Pour 1 can of coconut milk and 750ml stock into the saucepan and bring to a boil. Turn the heat down to a simmer and cook for an hour. Add the carrots and potato and pour in the 250ml stock. Simmer for another hour. Now add the last can of coconut milk and crusty some of the potato against the sides of the saucepan to thicken the sauce. Cook for 5 minutes and serve on steamed rice.
45ml butter 30ml olive oil 4 leeks, washed and sliced in coins 2 cloves of garlic, minced 2 x 400g tins of chopped tomato 15ml sugar 5ml salt 500ml vegetable stock 60ml cream a handful of basil leaves
Place a saucepan over medium-high heat and add the butter and olive oil. Add the leeks and cook, stirring often, until just before the leaks start to caramelise. Add the garlic and stir-fry for 1 minute. Add the tomato, sugar, salt and vegetable stock and bring to a boil. Turn the heat down to a simmer and cook for 15 minutes. Blitz the soup with an immersion blender until smooth and place it back on a medium-high heat. Pour in the cream and simmer for another 2-3 minutes. Scatter over the basil leaves and serve with toasted cheese sandwiches.
Scone layer: 60ml vegetable oil 15ml sugar 100ml milk 1 egg 1 x 400g tin of corn kernels 250ml flour 1,2ml salt 8ml baking powder 30ml thyme leaves, chopped
Place a large saucepan on medium-high heat and pour in some vegetable oil. Add the onion and carrots and cook until the onions are soft. Add the garlic and stir-fry for one minute. Add the tomato paste, minced beef and aubergine and stir to break up the mince. Pour in the stock, add the thyme and salt and simmer for 30 minutes or until the mixture is dry. Spoon the beef mixture in to a 28cm x 21cm ceramic dish and set aside.
Preheat your oven to 180℃. Add the vegetable oil, sugar, milk and egg to a mixing bowl and whisk together. Add the corn kernels, mix through and set aside. Sift the flour, salt and baking powder into a mixing bowl. Scrape the corn mixture into the bowl and add the thyme leaves. Mix through – you will have quite a stiff dough. Spoon the scone mixture on to the beef mixture and spread it out evenly with the back of a spoon. Bake in the oven for 45 minutes until golden brown. Serve the pie with a garden salad on the side.
This is a nutritious soup and is perfect to make with cooked, left-over chicken.
2 chicken breast fillets 1,5l chicken stock 10ml sesame oil 2,5ml ground ginger 1 x 375g can of sweet corn 30ml cornflour 2 eggs a handful of chopped chives one packet baby corn
Place the chicken breasts in a saucepan set over medium-high heat and cover with 1 litres of the stock. Add a pinch of salt and cook until the chicken is done. Remove the meat, but keep the stock. Shred the chicken into large strips by pulling it apart with two forks. Top up the chicken stock so that you have 1 litre again. Add the sesame oil, ginger powder and sweet corn and bring to a boil. Add the shredded chicken and bring the mixture to a simmer. Add the cornflour to a small bowl and pour in about 60ml of the stock from the saucepan. Stir to make a runny paste. Drizzle the cornflour into the saucepan in a thin stream while stirring continuously. Add the eggs to a small bowl and whisk together. Add a spoonful of the stock in the saucepan to the eggs and whisk again. Now, slowly drizzle in the egg while stirring. Remove the soup from the heat, add the corn and chives and serve immediately.
My Whisk and I 