Makes 12-14 2llb Turkey Mince 2 Spring Onions, finely chopped 1 Tbsp Miso Paste 1 Tbsp Mayonnaise 1 Tsp Turmeric 1 Tsp Mustard Sweet Chilli Sauce (to serve) 1 Non Stick Muffin Tray - cannot recommend this tin enough, 9 years on and it's the absolute best!!! Preheat oven to a high heat grill setting. Mix all Ingredients until well combined Spoon the mixture into the sections of the muffin tray. Bang the tray to level the mixture. Grill for roughly 6 minutes each side or until golden. Keep an eye on the Burgers as grill strengths vary. Switch the oven to fan 200 degrees and cook for a further 10 minutes to ensure they are cooked through. Serve on...
Serves 2 For the ceviche.... 250g Sea bass skinless & boneless, Cubed to roughly 1cm ½ tsp salt Juice of 3 limes Juice of 1 Lemon Optional Garnish 1/4 Red Onion, sliced wafer thin 1 Red Chilli, finely sliced Small bunch of coriander, roughly chopped Add the citrus juices to a small mixing bowl and combine with the salt. Refrigerate until chilled. Add the Chilli if using and leave for a few minutes then add the fish. Check the seasoning it can often need a touch more salt. Divide between serving bowls and decorate with the red onion and coriander if desired. Serve immediately. Sesame Crackers ½ Cup Sesame seeds (white,black or a mixture) ½ Cup Ground Flaxseed 1 Large...
SERVES 4 4 Chicken breasts 2 Eggs 1 Clove garlic, grated 1 Head Broccoli 1 Head Cauliflower Slice the chicken breasts by cutting through the middle horizontally. Place a layer of cling film over the chicken and bash with a rolling pin to flatten. Whisk the eggs and add in the garlic, pinch of salt & pepper. Pour over the chicken and refrigerate for 4-8 hours. Remove the majority of the stalks (you can stir fry these later with garlic and Tamari) from the broc and cauli then blitz the heads in a processor until they are fine crumbs. You may need to do this in batches. Pour the crumbs into a large shallow dish and season with salt and...
Serves 4 4/5 Chicken Breasts, Cubed Chicken Marinade 1 Tbsp reg mayonnaise 1 Tsp turmeric 1 Tsp cumin 1 Tsp ground coriander 1 Tsp cinnamon Curry 1 Tbsp sunflower or coconut oil 1 Onion, chopped 1 Large clove garlic, chopped 1 Heaped Tbsp curry powder 1 Tbsp Bouillon stock/chicken stock 1 Bag of frozen leaf spinach, thawed (remove bag from freezer a few hours before so it begins to defrost) Add all the marinade ingredients into a clean bowl and stir well to combine. Add in the chicken and mix until well coated in the marinade. Refrigerate 2-8hrs. Heat oil in a large frying pan on a medium/high heat. Add onions and cook, stiring continuously, for 1-2 minutes. Turn the...
