Staple2

Quinoa and Kale Salad two hundred and fifty grams white...

Sat, 13 Apr 2013 14:57:00 -0400

Quinoa and Kale Salad

two hundred and fifty grams white quinoa

four big leafs of kale

two red apples, sliced or small cubes

one hundred grams goat cheese

four tbsp EVOO

half a lemon, peel and juice

one tbsp hot english mustard

salt and black pepper

one// Cook the quinoa according to instructions on the box.

two// Mix the evoo, lemon, mustard, salt and pepper in a small bowl or container for the dressing.

three// Allow the quinoa to cool and then add the dressing. Rinse the kale and roughly chop. Mix all ingredients together with the quinoa and top with goats cheese.

NB// The kale in this recipe is eaten raw. You may wish to rinse the kale under boiling water to soften the leaf and/or replace with an alternative like baby spinach or watercress.

Serves three to four

Zucchetti with pestosix large zucchinis half a cup good-quality...

Sun, 24 Mar 2013 02:48:00 -0400

Zucchetti with pesto

six large zucchinis

half a cup good-quality basil pesto

two teaspoons finely grated lemon zest

two tablespoons extra virgin olive oil, plus extra to drizzle

one third cup pine nuts, toasted

half a cup finely grated parmesan

Basil leaves, to serve

one// Cut the zucchini into long thin ribbons (a mandolin is ideal), then use a sharp knife to cut the ribbon into thin strips. Place the zucchini in a colander set in the sink and toss with one tablespoon of sea salt. Allow to drain for thirty minutes, then rinse well and pat dry with paper towel.

two// Toss zucchini with pesto, lemon zest, oil and pine nuts, then season. Pile onto plates and sprinkle with the parmesan and drizzle with a little extra oil. Garnish with a few basil leaves and serve.

Serves six.

For the sushi...would it be possible to include photos for each step? :)

Sun, 24 Mar 2013 02:39:41 -0400

We are working on that! ;-)

Staple2 SKILL - Making Classic SushiWhat you needBamboo...

Thu, 21 Mar 2013 08:57:00 -0400

Staple2 SKILL - Making Classic Sushi

What you need

Bamboo mat
Nori
Sushi rice - pre-cooked according to packet instructions
Rice vinegar
Fillings - salmon, crab meat sticks, avocado, cucumber, chicken
Soy sauce
Ginger

Step by Step

one// Lay flat your bamboo mat (with the bamboo horizontal) with one nori sheet laying also flat on top ensuring that the rough side is facing upwards. The shiny side should face the mat.

two// Now to layer the sushi rice. With wet hands and a handful of rice, form rice into a ball of rice and place in the centre of the nori. Gently and evenly spread the rice, without compressing, until the entire nori sheet is covered except the upper 2cm margin.

three// Arrange the fillings. Place fish, vegetable fillings etc horizontally approximately 2cm from the bottom. Be creative with which fillings you choose to you.

four// Begin the sushi roll by folding the closest end over the filling, forming a rectangular shape. Tighten the roll by tucking the end of the nori in tighter and putting a gentle pressure on as you roll. Continue to roll the nori with the bamboo mat until you reach the end.

five// Let the sushi roll stand for a moment before slicing the roll. Using a wet and sharp knife gently slice the roll into six to eight individual sushi rolls.

My favourite fillings are the classic California roll with salmon or crab meat, avocado and cucumber.

Coming soon the next Staple2 SKILL - Inside out Sushi.

Prawn cakes with cucumber relishfive hundred grams green...

Wed, 20 Feb 2013 21:13:59 -0500

Prawn cakes with cucumber relish

five hundred grams green prawns

two and a half teaspoons red curry paste

one quarter cup oyster sauce

five kaffir lime leaves, centre vein removed, shredded, plus extra to serve

seventy gram green beans, very thinly sliced

sunflower oil, to deep-fry

Cucumber relish

one lebanese cucumber, finely chopped

one long red chilli, seeds removed, finely chopped

one cm piece ginger, finely chopped

two eschalots, finely chopped

one tablespoon white vinegar

one teaspoon white sugar

one// Combine prawns, red curry paste and oyster sauce in a food processor, then process until meat is coarsely minced and mixture is combined. Transfer to a bowl and fold through kaffir lime leaves and beans.

two// Divide prawn mixture into twenty portions. Using damp hands, roll into balls, then use your thumb to make an indent in each. Loosely cover and chill for ten minutes.

three// Meanwhile, for the relish, combine cucumber, chill, ginger and eschalots in a bowl. In a separate bowl, whisk vinegar and sugar until sugar dissolves. Pour over vegetables and stir to combine.

four// Fill a wok two-thirds full with oil and heat to hundred and eighty degrees Celcius. In three batches, cook prawn cakes for three-five minutes until golden and cooked through. Remove with a slotted spoon and drain on paper towel.

five// To serve, place prawn cakes on a platter, fill indents with cucumber relish and scatter with extra kaffir lime leaves.

Makes twenty.

Banana and Blueberry Pancakestwo eggstwo cups of milktwo tbsp...

Fri, 15 Feb 2013 09:39:24 -0500

Banana and Blueberry Pancakes

two eggs
two cups of milk
two tbsp vegetable or canola oil
two cups of flour
two tbsp sugar
one tbsp baking powder
one large overripe banana, mashed
three quarters of a cup of blueberries, halved
icing sugar, honey, maple syrup to serve

one// In a large mixing bowl combine the egg, milk and oil. Whisk until foamy.

two// In another bowl combine the flour, sugar and baking powder. Add the dry mixture to the wet ingredients and whisk until combine and the mixture is smooth.

three// Add mashed banana and blueberries to the mixture and gently fold through.

four// Heat, on medium heat, a large non stick fry pan or spray fry pan lightly with non stick cooking oil. Pour a quarter of a cup of batter into the centre of the frypan. Allow the mixture to spread naturally.

five// When the surface of the batter begins to bubbles and the ends begin to dry out, using a spatula flip pancake to the other side. Cook for another minute or so until pancake is golden brown then remove.

six// Repeat with the rest of the batter. Serve with extra blueberries, banana, syrup, icing sugar. Enjoy.

Serves approx. six

Vegetable lasagnetwo eggplants, cut lengthways one red onion,...

Sat, 26 Jan 2013 23:23:52 -0500

Vegetable lasagne

two eggplants, cut lengthways

one red onion, roughly chopped

two capsicums, cut in large pieces

two zucchini, sliced in rounds

five hundred grams pumpkin, cut into thin slices

one tablespoon olive oil

five hundred ml passata

handful of fresh basil, chopped

handful of baby spinach leaves

five hundred grams ricotta

pinch nutmeg/pinch cinnamon

thirty grams parmesan

four hundred gram tin lentils, rinsed and drained

one// Preheat the oven to two hundred degrees Celsius. Grill the eggplant on a bbq or grill pan until soft. Combine the onion, pumpkin, zucchini and capsicum with olive oil, salt pepper and a little cinnamon. Put on a baking tray/dish and roast for thirty minutes or until soft, then remove from the heat.

two// Fold through the lentils, passata and basil. Layer the eggplant to line the base or a large baking dish. Top with half of the roasted vegetables. Place another layer of eggplant over the top then proceed with the final vegetable filling. Finish off with the final layer of eggplant.

three// Combine the ricotta, nutmeg and a handful of baby spinach leaves into a food processor and process until smooth and creamy. Spread over the top of the eggplant followed by a light grating of parmesan. Bake for thirty or forty minutes until golden and heated through.

Serves six.

Chicken curry soupone tablespoon light flavoured oil two garlic...

Sat, 19 Jan 2013 06:29:23 -0500

Chicken curry soup

one tablespoon light flavoured oil

two garlic cloves, finely sliced

one lemon grass stalk, white part cut in 3 pieces

one and a half tablespoons curry powder

three cups chicken stock

four hundred millilitre coconut milk

two tablespoons fish sauce

one tablespoon caster sugar

four hundred grams orange sweet potato

two chicken breast fillets, cut into chunks

two hundred fifty grams rice stick noodles (soaked in boiling water, drained and rinsed)

one bunch broccoli, cut into small florets

one cup frozen peas (optional)

one red chilli, finely sliced

half a red onion cut into thin wedges

two tablespoons crispy shallots

one// Heat the oil in a wok over medium heat. Add the garlic and lemon grass and cook, stirring, until golden. Add the curry powder and continue stirring for thirty seconds. Add the stock, coconut milk, fish sauce and sugar. Reduce the heat to a simmer. Peel the sweet potato, cut into chunks, and add to the soup. Poach gently for seven minutes. Add the chicken and continue to poach for a further eight minutes. Add the peas and broccoli and simmer for five more minutes. Place the noodles in four bowls, cover with the chicken and soup and dress with the red chilli, onion wedges and crispy shallots.

Serves four.

Apricot chicken two onions, sliced six hundred grams organic /...

Thu, 17 Jan 2013 08:56:00 -0500

Apricot chicken

two onions, sliced

six hundred grams organic / free range chicken breast fillets, cut into chunks

four ripe sweet apricots, cut in half, stone removed
one cup chicken stock
two heaped teaspoons whole fruit apricot jam
good grind of black pepper

one// Sauté the onion over medium heat in a little olive oil until softened. Add the chicken and brown on both sides for about six minutes. Pour in the stock and deglaze the pan, so all the caramelised juices combine with the stock.

two// Blend the apricots into puree. You should have about a cup of puree. (If you can`t blend them well, add a bit of the chicken stock). Add the apricot puree to the chicken and mix through. Simmer for about two minutes or until the chicken is cooked through.

three// Add the whole fruit apricot jam and season to taste with the black pepper. Taste your sauce and adjust to your palate. Serve the apricot chicken with our previously posted healthy quinoa salad, potato mash or rice.

Serves four.

Warm Puy lentil and tarragon beef salad one cup puy...

Wed, 16 Jan 2013 09:16:00 -0500

Warm Puy lentil and tarragon beef salad

one cup puy lentils

twelve red baby beetroots, trimmed and scrubbed

two tablespoons olive oil

two tablespoons chopped tarragon leaves

two teaspoons sea salt flakes

one teaspoon cracked black pepper

one x five hundred gram beef eye fillet

one cup flat-leaf parsley leaves

Mustard dressing

one tablespoon balsamic vinegar

one tablespoon Dijon mustard

one tablespoon olive oil

one// Preheat oven to two hundred degrees celsius. Place the lentils in a bowl, cover with cold water and soak for twenty minutes. Drain and place the lentils in a small saucepan, cover with boiling water and cook for twenty minutes over high heat or until tender. Drain and keep warm.

two// Meanwhile place the beetroot on a baking tray lined with non-stick baking paper, drizzle with the oil and roast for thirty minutes. While the beetroot is cooking, combine the tarragon, salt and pepper and sprinkle over the beef to coat.

three// Heat a non-stick frying pan over high heat. Add the beef and cook for three-four minutes each side or until well browned. Add the beef to the tray with the beetroot in the last ten minutes of the cooking time and roast for ten minutes or until the beef is cooked to your liking. Remove from the oven and set the beef aside to rest.

four// Place the lentils, beetroot and parsley in a bowl. Mix together the vinegar, mustard and oil, pour over the lentils and toss to combine. Thinly slice the beef, divide between the plates and top with the lentil salad to serve.

Serves four.

Healthy quinoa salad with pomegranate dressingone and a half cup...

Tue, 15 Jan 2013 09:11:23 -0500

Healthy quinoa salad with pomegranate dressing

one and a half cup cooked quinoa

two cups parsley, chopped

two cups mint, chopped

two large handfuls, baby spinach leaves

one small red onion, finely sliced

two lebanese cucumbers, chopped

two hundred and fifty grams cherry tomatoes

twenty grams pepitas (pumpkin seeds)

twenty grams almonds, chopped

twenty grams goji berries

Pomegranate dressing

three tablespoons pomegranate molasses

one lemon juiced + zest (about thirty ml)

two teaspoons honey

hundred ml olive oil

fresh ground pepper

one// Combine all the dressing ingredients until creamy. This results in a delicious dressing.

two// Mix together the parsley, mint, red onion and spinach. Add the tomato, cucumber, seeds, quinoa and almonds. Mix in a few tablespoons of the dressing. Keep some dressing on the side in case you need more.

Serves four.

Beef, broccoli and black bean stir-fryone tablespoon vegetable...

Mon, 14 Jan 2013 23:50:43 -0500

Beef, broccoli and black bean stir-fry

one tablespoon vegetable oil

one large beef eye fillet, sliced

two long red chillies, thinly sliced

one tablespoon shredded ginger

two cloves garlic, thinly sliced

fifty grams black beans, rinsed

four hundred gram broccoli, cut into florets

one third cup chicken stock

four green onions (scallions), sliced

one// Heat a wok or large non-stick frying pan over very high heat. Add the oil and beef and cook, stirring, for one-two minutes or until well browned. Add the chilli, ginger, garlic and black beans and cook, stirring, for two minutes. Remove from the pan and keep warm.

two// Add the broccoli, stock and onions to the wok and cook for four minutes, stirring, or until tender. Return the beef to the pan and toss for one minutes until warmed through.

Serves four.

Salmon burgersfour hundred gram fresh raw skinless and boneless...

Mon, 07 Jan 2013 11:29:00 -0500

Salmon burgers

four hundred gram fresh raw skinless and boneless salmon fillet, chopped
two tablespoons chopped parsley
zest from one lemon
a good grind of pepper and a little sea salt
one free range egg white
almond meal to coat (optional)

one//Combineraw salmon, herbs, lemon, salt, pepper and egg white into a food processor or your vitaMix.Pulse until just combined then remove and shape into four burgers.

two//Cook the burgers in a pan over a low – medium heat with a little olive or coconut oil until crisp, golden and cooked through.

three// Serve with a nice fresh salad or quick stir fried greens like zucchini, kale, snow peas, green beans or any other vegetable you like.

Serves two.

Herb & Lime marinated chickensix limes, plus extra wedges to...

Mon, 17 Dec 2012 22:05:47 -0500

Herb & Lime marinated chicken

six limes, plus extra wedges to serve

two tablespoons olive oil

one green chill, seeds removed, finely chopped, plus extra to serve

handful mint leaves, finely chopped

handful coriander leaves, finely chopped, plus extra leaves to serve

twelve chicken thigh fillets, trimmed

one// Finely grate the zest of two limes into a glass or ceramic bowl and squeeze in the juice of six lime halves, reserving the squeezed lime halves. Add the oil, chilli and herbs, then season. Add the chicken and coat in the marinade. Scatter all the squeezed lime halves over the chicken pieces, then cover and marinate in the fridges for at least four hours or overnight.

two// Bring the chicken back to room temperature before cooking. Heat a chargrill pan (or bbq) over medium-high heat. Remove chicken from the marinade and season. In two batches, chargrill the chicken, turning, for ten to twelve minutes until charred and cooked through.

three// Place the chicken pieces on a warmed serving platter, top with extra coriander and green chill, then serve immediately with lime wedges.

Serves six.

Buttermilk and harissa chicken with spiced carrot couscoustwo...

Sun, 09 Dec 2012 07:52:00 -0500

Buttermilk and harissa chicken with spiced carrot couscous

two cups buttermilk

two garlic cloves, crushed

two tablespoons harissa, plus extra to serve

four chicken breast fillets

one tablespoon olive oil

three hundred grams couscous

one and a half cup chicken stock, heated

one teaspoon ground cumin

thirty grams unsalted butter, melted

two carrots, grated

two tablespoons finely chopped coriander leaves, plus extra to serve

four hundred gram can chickpeas, rinsed and drained

one// Preheat oven to hundred and eighty degrees celcius. Mix the buttermilk, garlic and harissa in a large bowl. Add the chicken and toss to coat in the marinade. Stand for twenty minutes.

two// Heat the oil in a large ovenproof frypan over medium-high heat. Remove chicken from marinade and season. Cook chicken, turning, for three minutes each side or until golden, then transfer to the oven and bake for eight minutes or until cooked through.

three// Meanwhile, combine couscous and hot stock in a bowl. Cover and stand for ten minutes, then fluff with a fork. Stir through the cumin, butter, carrot, coriander and chickpeas. Season. Slice chicken and serve with couscous, extra harissa and coriander.

Serves four.

Lamb al asador with chimichurri and kumara wedgestwo large...

Wed, 28 Nov 2012 06:32:18 -0500

Lamb al asador with chimichurri and kumara wedges

two large kumara (sweet potato), cut into thin wedges

olive oil, to drizzle

two kilo`s boneless lamb leg, butterflied (ask your butcher do to this)

two bunches spring onions, trimmed

Chimichurri

one cup flat-leaf parsley leaves, chopped

one quarter cup rosemary leaves, chopped

half a cup oregano leaves, chopped

one third cup thyme leaves, chopped

four bay leaves

six garlic cloves, finely chopped

one teaspoon chili powder

one cup olive oil

half a cup red wine vinegar

one// For the chimichurri, combine all the herbs, bay leaves, chili, oil and vinegar in a bowl. Season, then stand for at least one hour to allow the flavours to develop.

two// Preheat the oven to two hundred degrees celcius. Place the kumara on a large tray in a single layer. Season well and drizzle with oil. Bake for twenty-twenty five minutes until golden and crisp.

three// Meanwhile, preheat a bbq or chargrill pan to medium-high. Season the lamb and brush both sides with plenty of chimichurri. Cook the lamb, turning once, for twenty-thirty minutes until cooked but still pink in the centre. Rest, loosely covered with foil, for fifteen minutes.

four// Drizzle the spring onion with oil and sprinkle with salt. Chargrill for three-four minutes or until charred and just cooked. Slice lamb and serve with spring onion, kumara wedges and remaining chimichurri.

Serves six to eight.

Stir-fried Chili Pork one tablespoon soy sauce two tablespoons...

Wed, 28 Nov 2012 06:06:56 -0500

Stir-fried Chili Pork

one tablespoon soy sauce

two tablespoons mirin

two tablespoons hoisin sauce

two teaspoons sesame oil

one teaspoon dried chili flakes

eight hundred grams pork fillet, cut into cubes

three tablespoonslight flavoured oil

four garlic cloves, crushed with the flat of a knife

three red chilies, cut in half lenghtways, stalks left on and de-seeded

six spring onions, halved

one tablespoon soy sauce

two tablespoons white sugar

two tablespoons roasted peanuts

one// Mix togetherthe soy sauce, mirin, hoisin sauce, sesame oil and chili flakes in a shallow dish. Add the pork, toss to coat and leave in the fridge to marinate for fifteen minutes.

two// Heat a wok over high heat and add one tablespoon of the oil. When smoking, add the pork and stir-fry for two minutes. Remove from the wok.

three// Heat the remaining tablespoon of oil and add the garlic, chillies, one tablespoon water and the onions. Stir-fry for three-four minutes, covering the wok for two minutes. Add the soy sauce and sugar and return the pork to the wok. Cook for one minute. Garnish with the roasted peanuts and serve with steamed rice.

Serves four.

Quinoa with salmon and mint pestoone cup quinoa one and a half...

Fri, 16 Nov 2012 01:17:31 -0500

Quinoa with salmon and mint pesto

one cup quinoa

one and a half cup vegetable stock

one bunch mint, leaves picked

thirty grams parmesan, finely grated

quarter cup extra virgin olive oil

one cup frozen peas, blanched, refreshed, drained

two garlic cloves, crushed

finely grated zest of one lemon, plus the juice of half a lemon

four skinless salmon fillets

one zucchini, finely chopped

one// Place quinoa and stock in a saucepan over medium heat and bring to a simmer. Reduce heat to medium-low and simmer for fifteen minutes or until tender. Remove from heat, cover and set aside.

two// Place mint, parmesan and two tablespoons of olive oil in a foodprocessor, then whiz until a coarse paste. Add the peas, garlic and lemon zest and juice, then whiz until combined. Season and set aside.

three// Heat remaining one tablespoon olive oil in a non-stick frying pan over medium-high heat. Season salmon and cook for three minutes each side until cooked through but still a little rare in the centre. Rest for five minutes, then flake.

four// Combine quinoa with pesto, then stir in zucchini and serve with salmon.

Serves four.

Soft shell fish tacosabout seven hundred grams firm fish...

Wed, 14 Nov 2012 08:16:46 -0500

Soft shell fish tacos

about seven hundred grams firm fish fillets
bunch coriander, chopped
one punnet cherry tomatoes, halved
one red onion, finely diced
one avocado, chopped
two mango, chopped
four limes
hundred grams baby spinach
one small iceberg lettuce
one chilli, seeded and chopped

one// Combine mango, lime juice, coriander, chili and red onion. Set aside. Cook fish in a pan or BBQ for about three minutes per side until cooked through. Make sure to season a little with sea salt and pepper. Once the fish is ready, place onto a serving plate and break up into chunks.

two// Separate the lettuce leaves by plunging iceberg completely into cold water. The water helps separate the lettuce as you carefully remove each leaf. Stuff each leave with a little spinach, cherry tomato, avocado, fish and top with mango salsa. Garnish with extra coriander and wedges of lime.

Serves four.

Superfood Green Taboulilarge head of raw brocoli six spring...

Tue, 13 Nov 2012 06:32:00 -0500

Superfood Green Tabouli

large head of raw brocoli

six spring onions finely sliced

one large bunch parsley, chopped

one large bunch mint, chopped

half an avocado, chopped

a good handful of pumpkin seeds

two good handfuls of pistachio nuts, roughly chopped

hundred grams baby spinach leaves

juice from three limes

one tablespoon olive oil

pomegranate molasses (about half a pomegranate)

a generous amount of freshly ground black pepper and a little sea salt

one// Chop the brocoli as fine as you can with a large knife or use a food processor. (I used that, it`s easy and saves you a lot of mess). Combine the raw brocoli in a large bowl with the spring onion, parsley, mint, avocado, pumpkin seeds, pistachio, spinach, lime, olive oil, black pepper and a little sea salt. Mix well until well combined. Season more to taste.

Serves four.