Category: Recipes

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Thai Salad Dressing

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Thai Salad Dressing

Ingredients

  • 1 tablespoon low sodium soy sauce, tamari or coconut aminos

  • 1/4 cup creamy peanut butter

  • 1 tablespoon fish sauce

  • 1/2 cup neutral oil, we like extra light tasting olive oil

  • 2 tablespoons lime juice, from 2 limes

  • 2 tablespoons white vinegar

  • 1 tablespoon honey

  • 1 tablespoon brown sugar, optional

Directions

  • In a small bowl, whisk together the soy sauce, peanut butter, fish sauce, oil, lime juice, vinegar, honey and sugar until emulsified.
  • Store for up to one week refrigerated in an airtight container.

Notes

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Apricot, Pistachio and Cardamom Cake

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Apricot, Pistachio and Cardamom Cake

Ingredients

  • 200 g butter melted

  • 4 eggs (large)

  • 1 teaspoon vanilla essence

  • 100 g pistachios finely ground

  • 1/2 teaspoon baking powder

  • 160 g ground almonds

  • 1/4 teaspoon salt

  • 100 g plain flour

  • 250 g caster sugar

  • 1/2 teaspoon ground cardamom

  • zest of 1 lemon

  • 10-12 ripe apricots quartered and stoned

  • Lemon glaze

  • 1/2 cup icing sugar

  • 1-2 tablespoons fresh squeezed lemon juice

  • 1/4 cup roughly chopped pistachios for topping

Directions

  • Preheat oven to 180°C, and grease and line a 23cm springform cake tin with baking paper.
  • Melt the butter and set aside to cool.
  • In a food processor or blender, blitz the pistachios to a fine meal. Add to a bowl with the ground almonds, baking powder, flour, sugar, salt and ground cardamom and whisk to aerate /combine.
  • In a large bowel, whisk together the eggs, melted butter, vanilla and lemon zest. Fold in the dry ingredients.
  • Pour the batter into the tin and smooth the surface. Gently top with apricot quarters, cut side up (don’t press them into the surface).
  • Bake for 50min – 1hr or until a skewer inserted comes out just clean (a few crumbs attached in the centre is fine).
  • To glaze, mix together the icing sugar and lemon juice to get a liquid consistency. Drizzle over cake and top with chopped pistachios.
  • Serve with greek yogurt.

Notes

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Chicken Satay

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Chicken Satay

Ingredients

  • 1 tbsp coriander seeds

  • 3 garlic cloves, finely chopped

  • 2.5cm piece of ginger, finely chopped

  • 3 tbsp finely chopped lemongrass

  • 2 kaffir lime leaves, shredded

  • 1 tbsp vegetable oil

  • 1 tbsp kecap manis

  • 1 tsp soy sauce

  • 500g skinless, boneless chicken thighs

  • Crispy fried shallots, to serve (optional)

  • For the peanut sauce

  • 2 bird’s eye chillies, seeded and finely chopped

  • 5 shallots, finely chopped

  • 3 garlic cloves, finely chopped

  • 1/2 tsp shrimp paste

  • 1 tbsp vegetable oil

  • 150ml coconut milk

  • 2 tbsp palm sugar

  • 150g unsalted peanuts, roasted and roughly chopped (or finely ground, according to preference)

  • 2 tsp kecap manis

  • Juice of 1 lime

Directions

  • Start by making the marinade. Toast the coriander seeds in a dry pan until fragrant, and then grind to a powder in a pestle and mortar. Add the garlic, ginger, lemongrass and kaffir lime leaves and pound to a rough paste along with a generous grinding of black pepper. Transfer to a large bowl and stir in the oil, kecap manis and soy sauce.
  • Cut the chicken into long strips about 3cm wide and stir into the marinade, mixing well. Cover, refrigerate and leave to marinade for at least 30 minutes if you’ve got it, and up to 12 hours. Soak eight wooden skewers in cold water until ready to use.
  • Meanwhile, make the sauce. Put the chillies, shallots, garlic and shrimp paste in a pestle and mortar, or the small bowl of a food processor, and pound or blitz to a paste. Heat the oil in a wok or wide frying pan, and then fry the paste until it smells cooked. Add the coconut milk and palm sugar and simmer for a couple of minutes, then add the peanuts and simmer until slightly thickened. Stir in the kecap manis and lime juice, add a little water or coconut milk if it’s too thick, then taste to check the balance of flavors; add more lime juice, sugar or soy sauce if you think it’s lacking. Serve warm or at room temperature.
  • Thread the strips of meat onto the skewers in an “S” shape, pushing them down so they’re all touching. Cook the skewers on a barbecue, or a griddle pan over a medium-high heat, for about 20 minutes until cooked through, turning regularly. You can turn the heat down to medium on the griddle after all are well charred – don’t worry about black bits, they add flavor. Serve with the sauce.

Notes

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Blackberry Virgin Mojito

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Blackberry Virgin Mojito

Ingredients

  • FOR MINT SYRUP

  • 1/2 c. packed fresh mint leaves

  • 1 c. granulated sugar

  • 1 c. water

  • FOR MOJITO

  • 1/2 c. blackberries

  • 1/2 tsp. granulated sugar

  • 1/4 c. lime juice

  • Ice

  • 1 (12-oz.) can seltzer

  • Fresh mint, for garnish

Directions

  • In a small pot using a wooden spoon or using a mortar and pestle, crush mint leaves. Add sugar and water and bring to a boil over medium heat, stirring to dissolve sugar. Let boil 3 minutes. Let cool to room temperature, then strain out mint leaves, pressing with a wooden spoon to help release all liquid.
  • In a small bowl, add blackberries and sugar, and using a wooden spoon, crush blackberries until broken down.
  • Divide blackberries between 2 glasses and add 2 tablespoons simple syrup and 2 tablespoons lime juice to each glass. Fill glasses with ice and top off with seltzer, then garnish with mint.

Notes

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Quick Cuban Style Black Beans

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Quick Cuban Style Black Beans

Ingredients

  • 2 tsp olive oil

  • 1/2 onion

  • 2 cloves garlic

  • 2 scallions

  • 2 tbsp red bell pepper

  • 3 tbsp cilantro

  • 15 oz can black beans (do not drain (I prefer Goya))

  • 1/2 cup water (or more if needed)

  • 1 bay leaf

  • few pinches cumin (to taste)

  • pinch oregano

  • 1 tsp red wine vinegar

  • salt and black pepper to taste

Directions

  • Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor.
  • Add oil to a medium-sized pot on medium heat.
  • Add vegetables to the pot and saute until soft, about 3 minutes.
  • Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.
  • Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed).
  • Taste for salt and serve.

Notes

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Cubano Sandwiches

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Cubano Sandwiches

Ingredients

  • Ingredients

  • 2 tablespoons mayonnaise

  • 2 tablespoons Dijon mustard

  • 1 large wide loaf French bread (not baguette), halved lengthwise and quartered into 8 small slices

  • 8 slices Swiss cheese

  • 4 to 6 slices deli-style ham

  • 5 to 6 ounces thinly sliced pork (roast, chop or pulled)

  • Quick Garlic Pickles, recipe follows

  • 4 tablespoons butter, softened

  • Quick Garlic Pickles

  • 1 large cucumber, peeled and sliced thinly

  • 1/4 cup white vinegar

  • 3 tablespoons chopped onion

  • 1 tablespoon salt

  • 1 tablespoon sugar

  • 1 teaspoon red pepper flakes

  • 3 cloves garlic, minced

Directions

  • Mix the mayonnaise and mustard in a small bowl and spread evenly on the inside of the bread slices. Layer on half of the cheese, the ham, pork, Quick Garlic Pickles and the remaining cheese. Cover with another slice of bread and butter the outside (top and bottom) of the sandwich.
  • Heat a cast-iron skillet to medium-high heat and place the sandwiches in the pan. Top with a second cast-iron skillet to weigh the sandwiches down. After 2 minutes, turn down the heat to medium low, flip the sandwiches and weigh down again with the second skillet. Check the sandwiches after 1 more minute, and remove when golden brown and the cheese has melted.
  • Quick Garlic Pickles
  • Place the cucumber slices in a medium bowl. Heat 3/4 cup water in a small saucepan with the vinegar, onions, salt, sugar, red pepper flakes and garlic, and bring to a boil over medium-high heat. Boil 1 to 2 minutes, stirring. Remove from the heat and pour over the cucumbers and stir to coat the slices well. Place in the refrigerator for at least 15 minutes and serve.

Notes

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Instant Pot Cuban Mojo Pork Roast

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Instant Pot Cuban Mojo Pork Roast

Ingredients

  • Mojo

  • 3/4 cup fresh orange juice (from 4 to 5 oranges)

  • 1/4 cup fresh lime juice (from 3 limes)

  • 1/2 yellow onion, cut in large chunks

  • 8 cloves garlic

  • 3 tablespoons olive oil

  • 1 1/2 teaspoons dried oregano

  • 1 teaspoon ground cumin

  • Kosher salt and freshly ground black pepper

  • Pork

  • 3 to 4 pounds boneless pork shoulder, skin and excess fat removed, cut into 4 pieces

  • 2 tablespoons canola oil

Directions

  • For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
  • For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
  • When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
  • Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook’s Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.) 
  • After the pressure-cook cycle is complete, follow the manufacturer’s guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
  • Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
  • Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.

Notes

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French Fries

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French Fries

Ingredients

  • 6 large russet potatoes

  • 1 quart peanut oil

  • Salt to taste

Directions

  • Give the potatoes a good wash and then pat them dry with paper towels. Slice the potatoes into ½-inch sticks. Soak for at least an hour and up to overnight. Rinse twice in cold water and then dry thoroughly.
  • Heat the fryer or Dutch oven to 300°F. Fry potatoes for 5-6 minutes working in batches. Place the cooked potatoes on a paper towel lined plate.
  • Turn the heat up to 400°F and fry each batch a second time until they are crisp and golden brown, about 5 minutes.
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Animal Style Burgers

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Animal Style Burgers

Ingredients

  • For the Sauce

  • 3 tablespoons (45ml) mayonnaise

  • 1 tablespoon (15ml) ketchup

  • 2 teaspoons (10g) sweet pickle relish

  • 1/2 teaspoon sugar

  • 1/2 teaspoon distilled white vinegar

  • For the Burgers

  • 8 ounces (225g) fresh beef chuck with plenty of fat, cut into 1-inch cubes

  • 2 teaspoons (10ml) vegetable oil, divided

  • 1 large onion, finely chopped (about 1 1/2 cups)

  • Kosher salt

  • 2 soft Hamburger buns, preferably Arnold brand

  • Freshly ground black pepper

  • 8 dill pickles chips

  • 2 quarter-inch-thick slices ripe tomato

  • 2 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces

  • 1/4 cup (60ml) yellow mustard

  • 4 slices deli-cut American Cheese

Directions

  • For the Sauce: Combine all ingredients in a small bowl, and stir to combine. Cover and refrigerate until ready to use (sauce can be refrigerated up to 5 days).
  • For the Burgers
  • had my butcher grind my meat. Refrigerate ground meat immediately until ready to use. Handle as gently as possible.
  • Preheat oven or toaster oven to 400°F (200°C). Meanwhile, in a 10-inch nonstick skillet, heat 1 teaspoon (5ml) oil over medium-high heat until shimmering. Add onion and 1/2 teaspoon salt, reduce heat to medium-low, and cook, tossing and stirring occasionally, until onions are well browned, about 15 minutes. Once onions begin to sizzle heavily and appear dry, add 1 tablespoon (15ml) water to skillet and stir to scrape up any browned bits. Continue cooking until water evaporates and onions start sizzling again, about 1 minute. Repeat process, adding 1 tablespoon (15ml) of water at a time, until onions are meltingly soft and dark brown, about 3 times total. Transfer to a small bowl and set aside.
  • Place closed buns in preheated oven until slightly darkened and crisped, about 2 minutes. In a 12-inch skillet, heat 1/2 teaspoon oil over medium-high heat until shimmering. Open buns and add face-down to skillet. Toast until dark brown around the edges, about 1 minute total. Transfer buns to a plate or tray; wipe out skillet. Spread sauce on bottom halves of each bun, then top each with 4 pickle slices, 1 slice tomato, and 1 lettuce leaf. Set aside.
  • Form ground beef into four 2-ounce balls. Using damp hands, press each into a patty that is 3/16-inch-thick, and 4 inches in diameter. Season generously with salt and pepper.
  • In now-empty skillet, heat remaining 1/2 teaspoon oil over medium-high heat until lightly smoking. Add beef patties and cook without moving until well browned and crusty on bottom side, about 2 minutes and 30 seconds. Using a spoon, spread 1 tablespoon (15ml) mustard on raw side of each patty. Using a spatula, flip patties so mustard side is down, and continue to cook for 1 minute. Top each patty with 1 slice of cheese. Divide onion mixture evenly between two patties. Place the other two patties directly on top of the onion-topped patties. Transfer burger stacks to prepared bottom buns. Close sandwiches, and serve immediately.
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Lemony White Bean Quinoa Salad

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Lemony White Bean Quinoa Salad

Ingredients

  • 1 ½ cups COOKED quinoa* (1/2 cup dry quinoa yields ~1 ½ cups cooked)

  • 1 (15 oz.) can white beans, drained and rinsed (we like cannellini or butter beans // or sub ~1 ½ cups homemade)

  • 1/2 cup finely chopped parsley, large stems removed (either kind will work, but flat leaf Italian parsley is best)

  • 2 Tbsp lemon juice

  • 1 Tbsp extra virgin olive oil

  • 2 Tbsp finely chopped red onion

  • 2-3 small cloves garlic, minced (2-3 small cloves yield ~1 Tbsp or 9 g minced)

  • 1/2-3/4 tsp sea salt

  • 1/2 tsp ground black pepper

  • 1/4 tsp red pepper flakes

Directions

  • If you don’t already have cooked quinoa, prepare it at this time. In a small saucepan, combine 1/2 cup dry quinoa and 1 cup water (1/2 cup dry quinoa yields ~1 ½ cups cooked // adjust amount if altering default number of servings). Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer, cover, and continue cooking for ~12-15 minutes until the water is absorbed and the quinoa is fluffy and has expanded. Remove from the heat, stir, and set aside (covered) while you make the salad. The quinoa will get even fluffier as it sits!
  • Meanwhile, to a medium mixing bowl, add drained and rinsed white beans, parsley, lemon juice, olive oil, onion, garlic, salt (starting with the lesser amount), black pepper, and red pepper flakes. Stir to combine and let sit for 15-20 minutes to allow the white beans to marinate and soak up the flavors.
  • Add the cooked quinoa to the marinated white beans and stir to combine. Taste and adjust as needed, adding more lemon juice for brightness, parsley for herbiness, or salt to taste. We added a little more of each.
  • Leftover salad keeps well in the refrigerator for up to 2-3 days. Serve chilled or at room temperature. Not freezer friendly.

Notes