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Prawn and chorizo stew with rice and capsicum
This prawn and chorizo stew with rice and capsicum recipe is inspired by all the traditional dishes that combine seafood, rice and some sort of cured meat. This recipe is gluten- and dairy-free. If you don’t like prawns, you can substitute fish or other seafood, such as squid. If you don’t like or have chorizo, you can substitute any other sausage or even ham. If using uncooked sausage, make sure you cook it well when adding them to the pot.
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Recipe: Greek lamb tenderloins with potatoes and salad
This recipe for Greek lamb tenderloins with potatoes and salad is simple and full of flavour. Best cooked in the BBQ but can also be made in the oven if you have a grill setting. Once in a while there are “new” cuts of meat that become available in butcher shops. This was the case with lamb tenderloins, which I had not come across until recently. Tenderloins are leaner cuts of meat, best cooked medium rare, so I figured I would keep things simple. This is a wonderful meal for the warmer half of the year. It is gluten-free and can be made dairy-free by omitting the cheese.
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Recipe: Celery soup with pear and blue cheese
Whenever you find yourself buying a whole bunch of celery just to use a stick or two, make soup. This celery soup with pear and blue cheese uses flavours proven to go well together in a new delicious format. This recipe is gluten-free and can be made vegetarian by using vegetable stock and omitting the bacon. You can make it vegan by using vegetable stock and plant-based cheese, in addition to omitting the bacon. If you don’t like blue cheese, you can use other cheese such as cottage, ricotta or feta if you like mild flavours, or cheddar, gouda or Manchego for a more complex taste profile. If you cheese…
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Recipe: Roasted cauliflower and capsicum salad with fish
Roasted vegetable salads are a great addition to your repertoire when you get bored of the same raw ingredients and/or when you want a meal that feels more substantial. This roasted cauliflower and capsicum salad with fish is the perfect Mediterranean-inspired weeknight lunch. Yes, there is a bit of work involved in roasting vegetables but in many cases the results are totally worth it. In addition, using canned fish saves you a lot of effort and potentially money. Lately, I have been using Sole Mare mackerel in olive oil (pictured below) or Sirena tuna in extra virgin olive oil (which comes in 2-serve glass jars). You can sub any other…
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Recipe: Lentil and radish salad with salmon and tahini dressing
This Middle Eastern-inspired lentil and radish salad with salmon and tahini dressing is packed with fibre, protein, and most importantly, flavour. The salad by itself is vegan, gluten-free and high in fibre. In addition, it has a decent amount of protein (18.6 g per serve) thanks to the lentils. With the salmon, the total protein content is about 45 grams per serve. I smoked the salmon using smoker boxes filled with cherry wood chips in my gas grill. As indicated in the recipe, you can pan-fry the salmon if you don’t have the gear to smoke it. Don’t eat salmon? You can substitute other protein source (e.g. grilled or roasted…
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Recipe: Sous vide pork with fennel and orange salad
This sous vide pork with fennel and orange salad is deceptively easy to make, provided you have the right gear. The flavours are inspired by classic Italian dishes. Can you make it without a sous vide device? Yes, but the end result will not be exactly the same in terms of texture. That’s it, so feel free to cook the pork like you normally would if you don’t have the means to sous vide it. The recipe instructs you to segment the orange. This means peeling the orange (cutting off the top and bottom first, then peeling top to bottom) and then cutting the orange in segments avoiding the membranes.…
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Recipe: Octopus salad with quick chimichurri
This octopus salad with quick chimichurri is the perfect option when you want a tasty lunch that looks fancy and takes little effort to make. The preparation time for this recipe varies depending on how many shortcuts you use. I used three: I used pre-cooked octopus slices bought at my local Woolies. You can cook your own octopus if you prefer. For the quick chimichurri I used Bondi Heat Carolina Reaper chilli oil as it contains extra virgin olive oil, chilli and garlic. If you don’t have any available, you can use the same amount of extra virgin olive oil plus chilli flakes and minced garlic to taste. I used…
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Recipe: Papa rellena pie
Papa rellena pie is a casserole dish similar to shepherd’s or cottage pie with a Peruvian twist. Papa rellena (stuffed potato) is a typical Peruvian dish consisting of a mashed potato “dough” stuffed with a beef mince filling. The original papa rellena is shaped like a rugby ball and deep-fried. Instead, this version in pie format is baked similar to other mash-topped dishes, saving you oil, hassle and extra calories from fat. As many other Peruvian dishes, papa rellena is usually served with rice and salsa criolla. I like to serve mine with salad instead of rice and splash some hot sauce on top. The filling is made with the…
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Recipe: Teriyaki-glazed salmon with corn and broccoli
This teriyaki-glazed salmon with corn and broccoli is an easy and healthy meal you can have ready in less than thirty minutes. This dish is packed with protein and omega-3 healthy fats from the salmon and fibre from the vegetables. Salmon also contains vitamin D, among other nutrients. The teriyaki glaze has only 2 ingredients: soy sauce and mirin, which are available in major supermarkets and Asian grocers. I use gluten-free tamari, but any soy sauce will do. I served this dish with cooked basmati rice. Feel free to use a lower carbohydrate substitute (such as cauliflower rice or konjac rice).
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Recipe: Easy seco de cordero (Peruvian lamb coriander stew)
Easy seco de cordero is a weeknight-friendly version of the classic Peruvian lamb and coriander stew, which happens to be one of my favourite Peruvian dishes. What makes it easy is the use of ground lamb instead of stew cuts that must be cooked low and slow. This recipe is gluten-free and dairy-free. Seco is traditionally served with rice plus beans, potatoes or yuca (cassava). The starches help soak up the sauce. Feel free to serve it with cauliflower rice or your choice of vegetables and/or salad for a lower-carb version. Top with some salsa criolla for added freshness. If you don’t have ají amarillo paste, you can sub other…
