Prawn & Radicchio Stir Fry

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I don’t know about you, but when it gets to Friday evening, all I want is a simple, quick, gluten free, dairy free, sugar free, scrumptious, snappy and super tasty meal that’s quick to prepare and cook.

Well … here it is … the answer to all my needs and wants in one dish that literally took me about 20 minutes start to finish … now that’s what I’m talking about.

This recipes feeds one super hungry person (aka me) or two people who want a light supper …

Ingredients:

8 raw green prawns, peeled and de-veined
6-8 radicchio leaves, about 2 cups when chopped
1 bunch broccolini, about 8 stalks, 2 cups when chopped
1 red onion, medium
1 cup spinach leaves
2 cloves garlic
1 large mild chilli
2 tablespoons coconut oil
1 lemon, juiced

Method:

In a large frypan or wok heat coconut oil till almost smoking

Slice red onion into little half moons and pop into the oil

Chop broccolini into 3cm/1 inch pieces and add to onion

Fry on high for about 2 minutes, tossing or stirring frequently till the onion starts to colour

Add radicchio, prawns, garlic, chilli and spinach leaves and mix through

Fry till the prawns become pink – takes about 5 minutes

Add lemon juice and serve

This one is a no-brainer – perfect for a Friday evening after a long week!!

with love, Sarah

Pear & Lime Tart

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This petit and light tart is both beautiful to look at and to eat … it’s like a smooth sailing waltz in the arms of heaven …

Ingredients for base:

1½ cups raw almonds
2 teaspoons coconut sugar
¼ cup egg white
1 teaspoon ground nutmeg

Method:

Pre-heat oven to 190ºC

Blend nuts in till almost meal consistency

Place into a frypan on a medium heat and toast the nuts with the sugar till light brown

Transfer to a mixing bowl and allow to cool

When cool, add the egg whites and nutmeg and mix well to a sticky paste

Press evenly into three (3) small flan dishes – mine are 15cm diameter

Bake flans on baking tray for 10-15 minutes till brown and firm to touch

Remove from oven and allow to cool

Ingredients for filling: (you can make the filling while the bases are in the oven)

2 firm green pears, medium
1 cup macadamia nuts, raw unsalted
1 tablespoon coconut oil
1 tablespoon coconut cream
Juice of one lime

Peel and core pears

Chop 1½ pears into chunks and place into blender with macadamia nuts, lime juice, coconut oil and coconut cream and blend to a smooth paste.

Pour into the cooled flan bases

Thinly slice the remaining ½ pear and poach in a ½ cup water on the stove top till al dente. This only takes about 3 minutes. Keep an eye on them because they need to be firm.

Allow to cool

Place them around the top of the flan like petals

Place in the fridge for at least an hour to firm up the filling – it’s meant to me a little soft …

These are delicate and exquisite and perfect shared for a romantic dinner with your lover, friends and anyone you love x

with love, Sarah 

Slow Roast Pork Belly with Thyme & Garlic

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It’s been a long time since I’ve had roast pork and this afternoon I decided to slow roast a small pork belly for the first time … there I was, wondering what to have and found a yummy recipe that I’ve tweaked to try something spicy and tasty … suffice to say it was totally moist, delicious and yummy!

Ingredients:

800g piece of pork belly
3 large garlic cloves
3 tablespoons fresh thyme
3 teaspoons caraway seeds
3 teaspoons chilli flakes
2 tablespoons olive oil
Juice of one medium lemon
2 large brown onions

Method:

Score the skin of the pork belly, cutting through the fat but not through to the meat. Set aside.

In a large pestle and mortar combine the garlic, thyme, caraway seeds and chilli to a rough paste. Add the lemon juice and olive oil and combine well to a smooth-ish paste.

Rub paste into the pork and allow to rest and infuse for 30 minutes.

Cut onions into thick slices. Line a baking tray with parchment and place onions in a layer on the paper.

Pre-heat oven to 220ºC.

Place pork belly on the onions and place in the oven for 30 minutes.

After 30 minutes, turn oven down to 170ºC and roast for 3 hours.

Test after 2½ hours with a skewer – if the liquid comes out clear, the pork is done. If it’s pink, return to the oven for the additional half hour.

The last half hour, turn the oven up to 230ºC and blast it to crisp the crackling!

When done, remove from oven and allow to rest for 15 minutes before serving.

Serve with a smile, a heel-toe-heel-toe and some vegetables or salad. Spoon the onion from the tray over the top too – it’s rather sticky and spicy.

The rub would also work well with lamb, beef, vegetables or fish … mmmmm

with love, Sarah

Spicy Poached Pears with Strawberries & Passionfruit

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This is a treat that’s not too sweet … a little spicy and zingy with a swing and a tang .. kapow!!

Ingredients:

2 large green Packham pears, firm
6 cardamon seeds, smashed open
1 star anise
1/2 teaspoon ground nutmeg
1/2 teaspoon all spice
1/2 cup filtered water

Method:

Peel and core the pears and cut into eight segments each.
In a saucepan on a medium heat bring the water to the boil with the spices.
Place the pears into the poaching water, cover and turn down low and simmer for about 10 minutes. Keep an eye on them – the idea is al dente pear – the only way to poach in my humble opinion.

Remove when done and serve with sliced strawberries and a scoop of passionfruit and a dollop of coconut cream if you are feeling that way inclined. You could serve with nut cream instead of coconut cream – simply blend peeled apple with blanched almonds and a little water till it becomes creamy …. mmmmm

Exquisite!

Twice Cooked Lamb Shoulder

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This is a weekend roast special to live for! Twice cooked lamb shoulder that falls apart and melts in the mouth … served with roasted seasonal vegetables. This recipe serves as many as you want … depends on how many mouths you have to feed and how hungry they are ;)

Preparation starts the night before so make time and revel in your glory the next day …

Ingredients:

1 lamb shoulder – mine was approx 1kg
4 tablespoons mixed herbs
2 tablespoons dried onion
2 tablespoons dried chilli
4 tablespoons olive oil
Juice of one large lemon – 1/3 cup

Method:

Spike the shoulder all over with a knife to give little spaces for the flavour to get in. Massage all the ingredients in with your hands and squish it into the holes gently. Marinate in the fridge overnight.

The next step can be either a cha-cha or a tango …

Either preheat the oven to its highest heat, put the lamb in a baking tray and scorch for 15 minutes. Then turn it down to 130oC and cover the lamb with foil or a lid that seals.

Or you can pop it into a slow cooker … 

Roast for 6 hours.

After 6 hours, remove from the cooking apparatus and remove the meat from the bone and put in an oven proof dish.

Pour about a cup of the juice in the pan over the lamb. Pour the rest of the juice and fat into a container and save in the fridge or freezer for cooking vegetables or soup. Just so you know, eggs or omelettes cooked in lamb fat are sublime … just sayin

Put the lamb back in the over, uncovered, for 20 minutes at 170oC. Done … shimmy and shizzle

Vegetables:

Cut one large fennel bulb into wedges around the stalk so they stay intact. Toss them in olive oil and ground black pepper.

Trim some baby beets, leaving the stalks on so they look like little bon bons. Toss in olive oil and ground cardamon seeds.

Slice carrots lengthways and toss them in ground cumin and olive oil.

Bake them with the carrots in between so the fennel doesn’t go pink from the beets … not to say there’s anything wrong with pink fennel, I just like it white :)

Roast the vegetables for about an hour on 170oC … pop the lamb in for the last 20 minutes and you will be the kitchen master and tummy legend for as long as it take to say razzamatazz!

with love, Sarah

Crunchy Fish Salad

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I felt like a light lunch today and I fired it up with some fish cooked in chilli … and it goes something like this …

Ingredients:

250g white fish fillets – I used Barramundi (a line caught river fish found in Australia)
1 teaspoon chilli flakes
1 cup lettuce leaves – mine was chopped cos … ‘cos I like the crunch
1/2 cup celery – sliced into little discs
1/2 avocado – in pieces
1/2 cup mint – chopped
1/2 cup parsley – chopped
1/2 cup walnuts – toasted
2 tablespoons olive oil
2 tablespoons lemon juice

Method:

Heat a non stick fry pan to medium hot.

Toss the fish in the chilli flakes then add to the pan and fry gently till crispy on all sides and moist in the middle – perfection!

Chop the greens and place in a bowl with the avocado and walnuts.

When the fish is cooked, allow to cool for a couple of minutes (if you can wait) then add to the greens and squeeze over the lemon juice and olive oil.

That’s it – simple and quick and done in about 10 minutes. This is a cracker jack hip hopping jive talking super dooper salad.

Get into it :)

much love, Sarah

Prawn & Vegetable Stir Fry

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This simple and delicious stir fry was so easy and the whole delicious process took about 20 minutes. Totally gluten free, dairy free, salt free and sugar free – the flavour really packs a punch!

The idea is to have everything about the same size so they cook evenly … this serves two people … mix it up and add whatever you have in the fridge — carrots, sugar snap peas, spinach, celery — go with your heart …

Ingredients:

1 small red onion, finely sliced
1 small fennel bulb, finely sliced
1/2 red capsicum (pepper), finely sliced
1 cup broccoli florets, small pieces
1/2 cup wakame flakes, or any other sea vegetable cut into small pieces
2 medium garlic cloves, finely sliced
2 teaspoons chilli flakes
2 tablespoons oil – I used olive but you can use whatever you have
300 grams shelled prawns, cut into 2cm pieces
Juice of 1 lemon to serve

Method:

Heat the oil in a wok or shallow frypan.

Add all the vegetables, chilli and garlic and stir fry till the onion is lightly browned and the broccoli is starting to soften.

Add the prawns – if they are raw uncooked green prawns, you will need to cook them for about 5 minutes – if they are cooked, they will only need 2 minutes to warm through.

Serve with a squeeze of lemon juice, a few toasted sesame seeds and a little shimmy – dancing is always on the menu :)

with love, Sarah

Spicy Lamb Curry

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This Spicy Lamb Curry really knocked my socks off … maybe I will cut back on the chilli next time!!!

I am not adding any salt to my food so have reverted back to making my own spice mixes for curry’s as the ready made mixes in the store all seem to have salt. I love the process of making my own – so much fun – exploring how different a curry tastes with such minor tweaks to the ingredients. This is a great foundation and you can start exploring making your own!

Spice blend ingredients:

2 teaspoons black peppercorns
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons dried chilli flakes
1 star anise
1 teaspoon cardamon seeds

Method:

Put all the spices into a saucepan and heat on the stove till they start to smoke and pop. I always cough as the chilli starts to heat up!

When you can smell all the flavours releasing, about 3 minutes, take them off the heat and put them into a mortar and pestle them till they are all crushed to a fine powder. You can use a blender, but I prefer the manual process, you can really feel and smell the aroma.

Curry Ingredients:

500g lamb, cubed
2 cups butternut squash, cubed
2 brown onions, finely sliced
2 tablespoons olive oil
Spice mix
2 cups water
3 cups silverbeet, finely sliced

Method:

There are a few ways to make this curry, either in a slow cooker, in the oven or on the stove top. I used a slow cooker, but the principal is the same …

In a large saucepan/oven proof dish/slow cooker lightly brown the onions in olive oil. (If your slow cooker isn’t made to go on the stove top, use a fry pan to start then transfer all to the slow cooker)

When the onion is starting to become clear, add the spice mix and the lamb. Seal the lamb pieces for a few minutes then add the pumpkin and water.

Cover and cook on low for 5-6 hours in the slow cooker; 150℃ in the oven for 5 hours, stirring occasionally so it doesn’t catch or on the stove top on low for 4 hours, stirring occasionally so it doesn’t catch.

When the curry was cooked, the lamb will easily squash under a spoon. Mine was a little watery, so I put it back on the stove and simmered for 20 minutes and reduced the sauce by half. This is when I added the silverbeet because I wanted it with a little ‘bite’ left in it. You can add the silverbeet with 20 minutes or so cooking time. Stir it through well to combine all the flavours.

Serve with love and ENJOY! with love, Sarah

Gluten Free Coconutty Biscuits

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These gluten free cookies are lovely to have for when friends drop around for a cup of tea, for the school lunchbox, a little snack at work or for something to munch when watching a movie – they are an adaptation on my lovely friend Gail’s recipe and they are lovely, light and very yummy and crunchy!

This recipe makes about 24 small biscuits.

Ingredients:

200ml egg whites, approximately 6 egg whites
1 cup almond meal
1 cup hazelnut meal
1 cup desiccated coconut, sugar and preservative free
1/3 cup coconut sugar
2 teaspoons vanilla powder
1 teaspoon baking soda

Method:

Pre-heat oven to 180℃ and line with baking paper.

In a big glass or metal mixing bowl, beat egg whites till light and fluffy. You don’t need to get to the meringue stiffness, just make sure there’s no liquid left in the bowl.

Add all the other ingredients and combine well. The mixture needs to be sticky but not wet. If you need to add more dry ingredients, add extra coconut or nut meal.

At this stage you can add anything else you feel to – chopped dried fruit, orange or lemon zest – make them your own!

Using disposable gloves, take small amounts and roll into balls. Place them on the tray and press down so they are flat and 1cm thick and a little bit home-made and rustic!

Bake for 25 minutes till golden. Remove from the oven and reduce oven heat to 160oC. Allow biscuits to cool then put them back into the oven for another 30 minutes. The biscuits are great after the first baking time but are a little ‘cakey’ for me – I like them more like biscotti which is why I put them in for the second round.

You can choose how you like them!!

For a more polished look to the cookies, I’m just feeling that the next time I make them, I’m going to roll the mixture into a sausage shape in cling film and refrigerate it so it’s firmer … then I could cut it with a knife for lovely sharp edges hahaha!

with love, Sarah

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