Super Foods

Recipes

• Juice - Healthy Heart
  1 portion standard– 4 shot glasses tasting portion
  2 ripe tomatoes
  ½ cucumber
  2 piece of celery
  ½ small bulb fennel
  4 sprigs Italian basil
  ½ red pepper
  ½ lemon peeled
  2 large pieces of pumpkin
  1 tablespoon of flaxseed oil
  

  • Juice all the vegetables through a juice extractor then place in the blender & blend with the flax oil
• Poached organic egg, steamed seasonal greens & green goddess dressing
  4 portions
   
  Ingredients for dish
  4 piece organic eggs, poached a la minute
  12 pc green asparagus
  20 piece baby green beans
  4 handfuls washed English spinach
  4 stem peeled, prepped broccolini
  4 x 30 mls green goddess sauce
  Extra virgin olive oil
  Lemon cheeks for seasoning
  Sea salt & pepper
   
  Green goddess dressing
  ½ cup tarragon
  ½ cup chives, finely chopped
  ½ cup chervil
  ½ cup parsley
  ½ cup basil
  

  • Blanch herbs for 10 seconds in boiling salted water then plunge straight in ice water squeeze the water out then roughly chop
  • Make an emulsion with 2 egg yolks, 1 garlic clove, 200 mls of olive oil.
  • Fold through chopped herbs.
  • Season with a good quality chardonnay vinegar, lemon juice, salt & pepper

  To assemble
  

  • Put a large pot of water on the stove & bring to the boil
  • Then put another pot of water on the stove to poach the eggs, this one should be 12cm deep then add some white vinegar & salt & bring to the boil
  • When the large pot for blanching the vegetables has boiled you can start
  • Crack the 4 eggs into 4 cups then stir the poaching water in a clockwise motion ensuring that it is close to boiling point carefully add the eggs one at a time & set the time for 4 minutes
  • Whilst the eggs are poaching, blanch the vegetables except the spinach which should be done last & separately. You should aim to achieve an al dente texture on the vegetables. When done remove from the pot & strain the water off
  • Now add the spinach cook for 20 seconds, remove & wring the water from the spinach place all the vegetable in a  large bowl, season with salt & freshly cracked pepper, lemon juice & extra virgin olive oil
  • Lay 4 plates out on the bench place the spinach off center on the plate then artfully arrange the rest of the vegetable on the plate.
  • Removed the eggs from the poaching water with a slotted spoon drain on paper towel then place on top of the vegetables
  • Nape the green goddess dressing over egg & serve immediately
• Seared tofu, wild rice nut and seed salad with tahini, tamari dressing
  4 portions
   
  Ingredients for salad
  1 cup wild rice
  1 piece red pepper, cut into ¼’ & pith removed then cut julienne
  ½ small red onion finely sliced
  1 cup English spinach leaves julienne
  1 sweet corn, cooked in boiling alted water with a little sugar, drained cooled & cut into shards
  1 cup butternut pumpkin cut julienne
  1 block firm organic tofu marinated
  1 tablespoon sunflower seeds
  1 tablespoon pumpkin seeds
  1 cup beans sprouts
  ¼ cup sliced spring onions rounds
  

  • To cook the wild rice, first wash the rice in cold water in a strainer, drain then place in a pot & cover with cold water, bring to the boil, turn down to a simmer & cook until tender & the grain has popped, strain & put to one side in a colander to dry slightly

   
  Tahini, tamari dressing
  1 cup evoo
  2 lemon juiced & strained
  ½ cup of tahini paste
  2/3 cup tamari soy
  ½ cup bottled water
  2 teaspoons kelp flakes
  2 garlic clove, peeled & grated
  2 teaspoon grated peeled ginger
  

  • Blend tahini with soy, kelp, ginger & garlic
  • Add all other ingredients except oil
  • Then slowly add oil
    

  To assemble
  

  • Heat a teflon pan on the stove with a small amount of olive oil, when a medium temperature is reahed sear the tofu golden brown, turn & cook golden, then remove
  • Mix all the salad ingredients together except the corn & seeds, dress well & arrange placing the corn shard through the salad as you go.
  • Arrange the tofu on top, garnish with the seeds & drizzle with some extra dressing before serving
• Grilled spiced flaked salmon salad with cucumber, cauliflower & pomegranate tabbouleh & smokey eggplant puree  
  1 portion
  1 x 140 g portion salmon
  2 teaspoon spice mix – equal amounts of cumin powder, fennel powder, coriander powder
   
  Tabbouleh
  1 tablespoon pomegranate seeds
  2 piece, cleaned, sliced spring onions cut into rounds
  3 piece of cherry tomato sliced
  1 tablespoon of cooked quinoa
  ½ cup chopped cauliflower
  6 cm pc sliced cucumber seeds removed, cut into ½ moons
  2 tablespoon of mint, parsley, dill chiffonade
  30 mls pomegranate dressing
  

  • Wash the cauliflower & drain then cut the stem out of the cauliflower & finely chop
  • Mix with all the other ingredients dress & put to the side until required

  Garnish
   small handful washed picked rocket
  1 small handful shaved fennel
  

  • Dress with pomegranate dressing to serve

  Dressing
  2 tomatoes juiced through a juice extractor
  ½ teaspoon sumac
  1 lemon juiced
  1 teaspoon pomegranate molasses
  1 garlic clove pounded to a paste in the mortar & pestle with sea salt & the sumac
  180 ml evoo
  1 tablespoon agave
  40 ml bragg apple cider vinegar
  

  • Place the garlic in a mortar & pestle & pound to a paste with a small amount of salt & the sumac, remove & place in a bowl
  • Whisk the tomato & lemon juice into the garlic paste, then the pomegranate molasses, then vinegar & agave then finish with the oil
  • Season to taste

   
  Babaganoush
  500 g eggplants
  2 garlic
  3 tablespoons tahini
  Juice of 1 lemon
  1 tablespoon cumin powder
  ½ cups extra virgin olive oil
  Salt & pepper
  

  • Prick the eggplants with a fork then char grill until the skin is black & charred & the inside soft
  • Place in a strainer to cool & drain off excess water
  • When cool peel & squeeze excess water out
  • Place the blender with  garlic & tahini blend to a smooth puree
  • Then add extra virgin olive oil, lemon juice, cumin & season to taste

   
  To assemble
  

  • Season the fish with the spice mix & sea salt then heat a pan  on the stove with some olive oil when nearly smoking add the salmon skin side up cook until golden then turn cook for a further 2 minutes then place in preheated 180c oven & cook for 3-4 minute, remove from the oven place the fish on a plate & season with a good squeeze of lemon juice & the rest the fish should be cooked medium - medium rare & to serve will be a well rested medium
  • Lay a plate down on the bench spoon the tabbouleh salad down the center of the plate, then place the fish on top flaking when doing so
  • Quenelle a spoon of the eggplant puree to the side of the fish then dress & season the salad & artfully arrange on top of the fish
  • Serve immediately

  
  

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