Sechuan peppercorns can be found in any Asian supermarket and they are worth finding for this dish. This is the only recipe I do that is deep fried but it is delicious!
Serves 6-8, depending on squid size
1 tsp. Sichuan peppercorns
1 ½ tsp. sea salt
3 scallions cut into julienne
1 red chilli, cut into julienne
2 cloves garlic, sliced
Oil for frying
1 egg white
½ cup mayonnaise
1 clove garlic, crushed
Juice ½ lemon
1. Cut each squid down the body so it opens up into one piece. Cut diagonal lines at 5mm intervals halfway into the flesh itself, but try not to cut all the way through. Roughly cut each squid into 5cm squares. Cut tentacles into about 5cm lengths.
2. Heat sichuan peppercorns in a dry wok on a low heat until they become fragrant, about 3-4 minutes. Remove from heat, cool, blend with salt.
3. To make the aioli, simply whisk all ingredients together..
4. Heat oil in a wok or pan to 180°C; check this by putting a small cube of bread in it, which should turn brown in 15 seconds.
5. Whisk egg white in a bowl add squid. Place flour in another bowl and lightly dust squid pieces in the flour, shaking off any excess.
6. Carefully add the battered squid to the hot oil. Do not overcrowd the wok so the oil keeps its heat. Fry in batches and make sure the oil has reached the correct temperature again before adding more. Cook for about 3 minutes, until a crust forms. Remove squid with a metal strainer and drain on a paper towel.
7. In another pan, add 1tbsp oil and fry the chilli, garlic and scallions for 1 min. Add in the drained squid, season with the salt and pepper mix, toss and serve.
Variations : You can use calamari rings, less work but the flavour wont be as good.
Serving suggestions : Serve immediately as a canapé, with a cocktail stick or as a share platter.
Storage: Does not keep, so enjoy now!
This is a very simple dish to make. The vegetables are raw and have the added benefit of natures probiotics. It is a festive version of sauerkraut I teach in my Fermentation workshops.
50g Goji berries
1 star anise
1tsp whole cloves
600g red cabbage
2 apples, cored
4 tsp fine sea salt
1/4 cup whey (optional)
1.Soak the goji berries in some water for an hour or two.
2.Wrap cloves and star anise in muslin & set aside.
3. Chop all veg in food processor, holding back some outer leaves of cabbage.
4. Place veg and goji berries in a glass or stainless steel bowl, add salt and massage into veg.
5. Fill the clean jar with the vegetables, add in the muslin spice bag, pour over the whey and press down well.
6. Leave 2cm free at the top of the jar, then place cabbage leaf on top and press down again.
7. Ensure all veg are under the liquid level, if not, add some spring water.
8. Store in a dark place with lid closed for 10-14 days, taste occasionally and refrigerate when ready.
9. Once opened, it will keep for 2 months in fridge, unopened it will keep for 9 months.
Cabbage is in season all year round. This festive dish is delicious and very easy to make. Best of all it is ideal for Christmas Day and can be made a month in advance and frozen!
450g Red Cabbage
450g Cooking apples
1 tbsp vinegar
2 Tbsp sugar
1 tsp salt
5 star anise
1 tsp ground cinnamon
1. Shred the cabbage.
2. Place in a saucepan with vinegar, sugar,salt , star anise (tied in muslin cloth), cinnamon and water, bring to the boil.
3. Peel, core and quarter the apples, lay on top of cabbage, reduce the heat to a simmer.
4. Cover and cook for approx 30 mins with lid on until the water is absorbed.
5. This can be frozen and reheated when needed.
6. Omit star anise & cinnamon if you prefer.
Hop over to my recent blog to find out more information about this great healthy eating snack!
Toasted Pumpkin and sunflower seeds
1 cup sunflower seeds
1 cup pumpkin seeds
1-2 tbsp. tamari/Bragg liquid aminos
1. Soak seeds in water for approx. 1 hr.
2. Rinse and drain seeds.
3. Place in a dry pan on the hob over a medium heat for approx. 10-15 mins until all the water has evaporated and seeds are crunchy.
4. Alternatively, place in an oven at 180°C, on a flat tray for 10-15 mins until dried through.
5. Sprinkle with 1-2tbsp tamari.
Variations: If you don’t have time to soak the seeds, just simply rinse and toast.
Serving suggestions : serve in a bowl and allow people to nibble away! Package in small containers for snacks on the go or for lunch boxes.
Storage: Allow to cool completely and store in an airtight container for up to three weeks if they last that long!
This is like your own home made flu shot!
1 part organic garlic cloves (antibacterial, antifungal, antiviral, antiparasitical), chopped
1 part organic white onions (similar properties to garlic), chopped
1 part organic ginger root (increases circulation to the extremities), grated
1 grated horseradish root (increases blood flow to the head)
1/2 fresh chopped Chillies
Rosemary and turmeric optional
Apple cider vinegar
Fill a glass jar 3/4 of the way full with equal parts of the fresh chopped or grated ingredients. Then cover completely with raw unfiltered, unbleached, non-distilled apple cider vinegar.
Close and shake vigorously and then top off the vinegar if necessary. Keep the jar in a cool, dark place for 2 weeks.
Shake the tonic daily a couple of times.
After 14 days strain and bottle. Filter the mixture through a clean piece of cotton, muslin cloth, fine sieve and bottle and label.
You can then top up with more apple cider vinegar and repeat. I find I get 3-4 batches from the one batch of ingredients.
I tend to store in the fridge and drizzle on steamed veg or simply take 1 tbsp on its own.
1 to 2 tablespoons daily, or as needed.
Store in a dark place.
This tonic is extremely powerful, because all the ingredients are fresh. Its power should not be underestimated. It stimulates maximum blood circulation, while putting the best detoxifying herbs into the blood.
Turkey is a great source of protein, low in saturated fat , B vitamin and selenium , which is great for maintaining healthy thyroid and immune system. This recipe allows for hidden veg and is delicious served with roast beetroot hummus.
Serves: 4-6 Prep time: 20 mins
450g minced turkey
1 med courgette, grated (e.g. 100g)
2 spring onions finely chopped
2 tbsp. chopped mint
2 tbsp. chopped coriander
2 cloves garlic, crushed
1 tsp. ground cumin
1 tsp. sea salt
½ tsp. ground black pepper
½ tsp. cayenne pepper
Coconut oil for cooking
4 handfuls kale, chopped
Juice ½ lemon
1 fennel bulb shaved
Pinch dried chilli flakes
Salt and pepper
Beetroot hummus (see below)
2 tbsp. pine nuts to serve
1. Preheat oven to 200°C. Line a baking tray with parchment.
2. Mix all ingredients for burgers in a large bowl, shape into 18 small burgers, approx. 45g each.
3. Add a little coconut oil to a non-stick pan on medium heat, cook the burgers until golden, approx. 2 mins each side.
4. Place the burgers on the lined baking tray and bake for 5-7 mins, until just cooked through.
5. Return the pan to heat, add a little more coconut oil, add the kale and stir fry for 2-3 mins, add lemon juice, fennel and chilli flakes, stir for another minute. Season with salt and pepper and remove from heat.
Roast Beetroot Hummus
500g beetroot, roast in foil for 40 mins
3 tbsp. tahini
1 clove garlic, crushed
2 tbsp. Extra virgin olive oil
1 tbsp. apple cider vinegar
2 tsp. ground cumin
½ tsp. sea salt
Blend all ingredients in a food processor.
Variations: You can replace the turkey with other minced meats, e.g. chicken, lamb, beet, prawn or fish. You can add grated veg to the kale, e.g. carrot, parsnip or sweet potato.
Serving suggestions : To serve, place the kale on the plate, add the burgers with some beetroot hummus on top. Sprinkle with pine nuts.
Storage: Once cooked, they will keep in the fridge for 2-3 days