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Smoked turkey, appple, beet & macadamia salad copy

Smoked Turkey, Apple, Beet & Macadamia Salad


Smoked Turkey, Apple, Beet & Macadamia Salad
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 500g baby beets, tops removed
  2. 1 sprig thyme
  3. 8 cloves garlic, crushed
  4. 2 Tbsp water
  5. 100ml red wine vinegar
  6. 400g free-range, organic smoked turkey breast, or smoked chicken breast, sliced thinly on an angle
  7. 2 granny smith apples
  8. 4 red radishes, thinly sliced
  9. 2 ripe avocados, peeled and cut into large diced pieces
  10. 80 g macadamia halves, toasted in oven for 6-8 minutes or until golden
  11. 100g baby cos leaves
  12. 100ml olive oil
  13. Juice ½ lemon
Instructions
  1. Preheat oven to 180°C. Place beets on a large sheet of foil in a large roasting tray and scatter or drizzle with thyme, garlic, water and red wine vinegar. Fold foil into a parcel, place tray in the oven and roast for 30 minutes.
  2. Remove cooked beets from oven, pour cooking liquid into a small bowl and set aside. Leave beets to cool for 5 minutes. Wearing kitchen gloves, peel beets, slice in half and transfer to bowl with cooking liquid.
  3. In the meantime, place sliced turkey in a large bowl. Peel and quarter the apples then thinly slice and cut into strips. Transfer to bowl with the turkey and add sliced radishes, avocado, toasted macadamias and cos leaves. Whisk olive oil and lemon juice together, add to salad and toss well. Season to taste.
  4. To serve, scatter beets on plates and top with turkey salad.
Inspired Health http://inspiredhealth.co.nz/
Peanut tofu with egg noodles

Peanut Tofu with Egg Noodles


Peanut Tofu with Egg Noodles
Serves 4
This is full of flavor and has rich textures.
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 700g firm tofu
  2. 4 tbsp soy sauce
  3. 1 tbsp sesame oil
  4. 4 garlic cloves
  5. 1 tsp peanut oil
  6. 300g Egg noodles
  7. ¾ cup peanuts
  8. ½ cup Thai sweet chilli sauce
  9. 2 limes
Instructions
  1. Cut tofu into cubes.
  2. Put soy sauce, sesame oil, garlic, and penut oil into a bowl and mix well.
  3. Spoon this evenly over the tofu. Gently toss the tofu with the other ingredients.
  4. Cover and marinate for an hour.
  5. Preheat oven to 200C.
  6. Place in the oven for 30 minutes, turning every so often until golden.
  7. Boil the noodles in water, drain and keep to one side.
  8. Remove the tofu from the oven and sprinkle with peanuts.
  9. Mix the chilli sauce with the lime juice and drizzle over the peanuts.
  10. Serve on noodles with coriander sprigs.
Inspired Health http://inspiredhealth.co.nz/
Tomato, couscous and chorizo salad

Tomato, Couscous and Chorizo Salad


Tomato, Couscous and Chorizo Salad
Serves 4
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 250ml tomato juice
  2. 200g couscous
  3. 2 tbs olive oil
  4. 12 slices chorizo or pepperoni salami
  5. 1 tsp grated lemon zest + juice of a lemon
  6. 1/2 tsp chilli flakes
  7. 100g rocket leaves
  8. 50g semi dried tomatoes
  9. 120g feta or bocconcini or goats cheese
Instructions
  1. Place the tomato juice in a pan over medium heat and bring to the boil and then turn off.
  2. Add the couscous and 1 Tbs oil, season with salt and pepper
  3. Cover with a cloth and stand for 10 minutes
  4. Cook slices of chorizo on a hot plate for 30 secs on each side. Drain on paper towel.
  5. Combine the lemon zest, juice, chilli flakes and 1 Tbs oil in a bowl and season with salt and pepper
  6. Use a fork to fluff the couscous grains
  7. Add rocket leaves, tomato, cheese, chorizo and the dressing - toss to combine
Inspired Health http://inspiredhealth.co.nz/
Porridge

Porridge


Porridge
Serves 3
This is a great porridge to start your day!
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Prep Time
8 min
Prep Time
8 min
Ingredients
  1. 2.5 cups Essential Waitrose Porridge Oats
  2. Generous dusting of Waitose Cinnamon (1-teaspoon)
  3. 1 Tablespoon Nosh Essentials Linseed (make sure this is ground)
  4. 1 Red Apple
  5. Roughly 3 Cups Water
  6. ½ Cup OOB Organic Blueberries
  7. Muscovado Sugar
  8. 1 Banana
  9. ½ Cup Almond Milk
Instructions
  1. Put oats, cinnamon, linseed and grated apple in a pot on the stove. Cover with water enough so it is a sloppy consistency that will thicken more with the heat and when this is almost ready then add the blueberries and heat for one minute further.
  2. Once it’s hot and bubbling a bit remove from heat and put in bowels.
  3. Top with sliced bananas, almond milk and muscovado sugar.
Inspired Health http://inspiredhealth.co.nz/
Kidney and mushroom ragout

Kidney and Mushroom Ragout on Toasted Ciabatta


Kidney and Mushroom Ragout on Toasted Ciabatta
Butter-seared fresh kidneys and mushrooms in a tomato and port sauce on hot toasted crunchy bread is the perfect brunch dish.
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Ingredients
  1. 6-8 lamb kidneys
  2. 400 grams mushrooms, sliced (see cook’s tip)
  3. 50 grams butter
  4. 3 tablespoons flour
  5. 3-4 teaspoons prepared mustard (Dijon is nice here)
  6. ¾ teaspoon curry powder
  7. 1½ - 2 cups beef stock
  8. ¼ cup port
  9. 1 tblsp tomato paste
  10. 6 sundried tomatoes, sliced
Instructions
  1. Halve the kidneys and cut away the core. Slice thinly.
  2. Heat half the butter in a frying pan and cook mushrooms until golden, set aside. Add the remaining butter and when hot add the sliced kidneys. As you put them in spread them quite evenly but do not stir. (Note: if the pan and butter are not really hot when the kidneys are added they will stew, not brown.)
  3. Let the kidneys cook in the butter for 30 seconds. Toss to quickly cook the other side but no longer than 2 minutes or they will be tough. Lift the kidneys out and set aside.
  4. Add the flour and curry powder to the pan and stir well. Gradually add in the beef stock and port, sundried tomatoes and tomato paste and stir to make a smooth sauce. Return the mushrooms and kidneys and simmer for 1-2 minutes. Season with salt and pepper.
  5. Serve over toasted foccacia ciabatta or French bread, sprinkled with chopped fresh herbs.
Notes
  1. Use a mix of mushrooms such as Swiss Brown, portobello, shiitake and button mushrooms.
Inspired Health http://inspiredhealth.co.nz/
Poached eggs w-cauli#CC6024

Poached eggs with Cauliflower Toasts, Kale & Dukkah


Poached eggs with Cauliflower Toasts, Kale & Dukkah
Serves 2
This delicious ensemble is a serious treat, one of my all-time favourites. Cauliflower toasts give the poached eggs something to sit on and add texture without the need for bread.
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1 whole cauliflower, outer leaves removed, washed
  2. 3 tablespoons cold-pressed olive oil
  3. 2 tablespoons Dukkah (see page 115) or lightly crushed cumin seeds, plus extra to serve
  4. 2 tablespoons cold-pressed olive oil
  5. 1 tablespoon butter
  6. 2 garlic cloves, thinly sliced
  7. 1/2 medium red chilli (optional), finely sliced
  8. 6–8 kale or cavolo nero leaves, on the large side, washed and centre stalks stripped out
  9. 4 free-range eggs
  10. Salt
To serve
  1. Cold-pressed extra virgin olive oil
  2. Juice of 1/2 lemon
  3. A few twists of pepper
Instructions
  1. Preheat the oven to 200°C/gas mark 6 and line a baking tray with baking paper.
  2. Cut the cauliflower across into 4 slices of ‘toast’ about 1.5–2cm thick. Drizzle with some
  3. of the oil, sprinkle with dukkah, place the toasts on your tray and pop into the oven for about 30 minutes until they start to turn lovely and golden.
  4. After 20 minutes, melt the oil and butter in a medium, lidded casserole over a medium heat. Add the garlic and chilli (if using), stir for 30 seconds, add the kale then a few tablespoons of water and a pinch of salt.
  5. Cover tightly with the lid and braise for 10 minutes, stirring occasionally.You may need to turn the heat down or add a little extra water if it is cooking too furiously.
  6. Place a wide casserole style dish over a high heat and fill it with boiling water from the kettle. Bring it to a light simmer and add a pinch of salt. Carefully crack one egg into a cup then gently pour it into the simmering water.
  7. Repeat with the remaining eggs and cook to your liking.
  8. When everything is ready, place the cauliflower toasts onto warm plates, top with the eggs and place the kale alongside.
  9. Sprinkle over a little extra dukkah, give a drizzle of cold-pressed extra virgin olive oil, a squeeze of
  10. lemon over the kale and a few twists of pepper.
Notes
  1. Depending on their size, a soft poached egg takes about 2 minutes and a soft to firm one needs about 4 minutes.
  2. This recipe was created by Amber Rose, from Nourish: Mind, body and Soul, published by Kyle Books and distributed in New Zealand by New Holland, $49.99.
Inspired Health http://inspiredhealth.co.nz/
Hot Smoked Salam with Watercress Potato Salad

Hot Smoked Salmon with Watercress & Potato Salad


Hot Smoked Salmon with Watercress & Potato Salad
Serves 4
This is a super simple dish to put together that has loads of flavour. Great for making an impression with little fuss or time.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 500g hot smoked salmon fillet
  2. 2 spring onions, finely sliced
  3. 2 cups diced cooked potatoes, (or cooked quartered new potatoes)
  4. 3-4 tablespoons finely sliced preserved lemon rind
  5. Juice of ½ lemon
  6. ½ x 240g jar caperberries
  7. 1 punnet watercress
  8. Olive oil, salt and pepper
Instructions
  1. Preheat your oven to 180˚C
  2. Place the precooked potatoes in an oven proof dish large enough to take them all in one layer. Break the salmon into large pieces and scatter over the top, drizzle with olive oil, season well.
  3. Place in the oven for 6-10mins until warmed through.
  4. When hot scatter over the caper berries, spring onion and preserved lemon. Drizzle over the lemon juice. To Serve Divide the warm salad evenly between four plates, drizzle with a little more olive oil if needed and top with large loose bunches of watercress.
Inspired Health http://inspiredhealth.co.nz/
Spicy Fish in Banana Leaf

Spicy Fish in Banana Leaf


Spicy Fish in Banana Leaf
Serves 5
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 500g Gurnard (or other firm white fish)
  2. 8 pieces of banana leaf (18cm by 20cm) (can use Pandan Leaf or Foil)
Marinade
  1. 1 large red chilli, deseeded and finely chopped
  2. zest of two limes; or 1 stalk of lemongrass, grated
  3. 3 spring onions, whites, finely chopped
  4. 3 cloves garlic, minced with a fork
  5. 2 tsp canola oil
  6. 2 tsp caster sugar
  7. 1 tsp fish sauce
  8. juice of 1 lime
  9. 1/2 tsp salt
  10. 1/2 tsp pepper
Instructions
  1. Place the marinade ingredients into a pestle and mortar and give them a good bang to really ensure the flavours merge. You can process them if you wish but you don’t need to. You don’t need to mush the ingredients - just merge them!
  2. Cut your fish into cubes and place in a shallow bowl. Add in the marinade and toss well to coat all the fish. Leave for at least 30 minutes.
  3. Soften the banana leaves by blanching them in hot water for around 1 minute. Drain and place aside to cool.
  4. When you are ready to cook, place some of the fish mixture down the centre of your leaf.
  5. Fold over the long sides first and then tuck the ends under. You can simply cook like this or you can carefully skewer with a toothpick to secure.
  6. The parcels can be cooked on the grill of your BBQ, or under a kitchen griller, or even steamed if you prefer. Grill time is 5 minutes per side. Steam time is 12-15 minutes.
  7. Serve in the banana leaf or foil parcel.
Inspired Health http://inspiredhealth.co.nz/