Oyster Mushrooms with Bacon and Walnuts

There’s something about this combination that screams FLAVOUR. Real, deep flavours that are so powerful and delicious you don’t even need any seasonings to jazz it up.

Ingredients:

  • 100g unsmoked bacon lardons
  • 150g oyster mushrooms
  • 4 garlic cloves, roughly chopped
  • 1 tbsp olive oil
  • 1 dsp walnuts, roughly chopped
  • Small handful of fresh basil, roughly chopped

Method:

  1. Start by frying the bacon lardons on medium-high heat; this will take some time. Cook until the fat has rendered and the meat starts to crispen.
  2. Add the garlic and and cook until both are crispy; then remove from the heat and place in a bowl.
  3. Using the same pan, cook the mushrooms on medium heat in the olive oil for 5-7 minutes until lightly browned.
  4. Put the bacon and garlic back in the pan and cook together for 2-3 minutes.
  5. Serve in the plate of your choice. Sprinkle over the basil and walnuts evenly and serve.

Enjoy 🙂

Baked Pork Belly, Asparagus & Butter Beans

Those winter warmer meals are definitely the way forward now. Those colder wintery nights just invite juicy, hearty meals with simple and delicious flavours. The added butter beans brings a deeper and more enhanced flavour as it absorbs all the meaty flavours making it more delectable. A real treat for dinner packed with simple flavours providing maximum satisfaction.

Serves 2

Ingredients:

  • 4 pork belly slices
  • 1 leek, finely sliced
  • 125 asparagus tip, cut into chunks
  • 215g butter beans, drained
  • 7 garlic cloves, peeled and kept whole.
  • 1 tsp oregano
  • 300ml chicken stock
  • 1 tsp olive oil

Method:

  1. Preheat the oven to 180°.
  2. On the stove, start by frying the leeks and garlic together with the olive oil in the baking tray until lightly browned.
  3. Add the beans and fry for a minute. Sprinkle over the the oregano and evenly distribute the the asparagus chunks.
  4. Pour in the chicken stock and place the pork belly on top. Season generously with black pepper. (The meat should not be submerged in the stock. Around half should be covered in the stock so the meat remains juicy and the other half exposed allowing the pork to become browned and crispy).
  5. Bake for 45 minutes or until the pork is crispy.

Best served hot.

Baked Plums with Feta

An ideal autumn starter for two or a light lunch for one. Bringing a mouth watering balance of both sweet and savoury to your taste buds. The crisp and bitter lettuce and the soft plums provide a really tasty contrast; a treat if you have some friends over for dinner.

Serves 2

Ingredients:

  • 4 plums, halved and deseeded
  • 80g feta, crumbled with a fork
  • 1 tbsp olive oil
  • 1 tbsp golden syrup
  • 1/4 tsp dried thyme
  • 6-8 little gem lettuce leaves
  • Crushed black pepper

Method:

  1. Preheat the oven to 200°
  2. Place the plums on a baking tray and bake for 10-12 minutes or until blistered and juicy.
  3. In the meantime, take the dish of your choices and distribute the lettuce evenly on the plate.
  4. Now make the dressing by getting a small bowl. Mix the thyme, olive oil and golden syrup thoroughly and keep to one side.
  5. Remove the plums and place on the plate, scatter over the feta, drizzle over the dressing and generously crush black pepper on top.

Best served immediately.

Gungo Pea & Red Pepper Salad

Just putting out there, this is one powerful salad. Full of raw pungent flavours that will awaken those taste buds. A delicious and easy way to get a healthy meal in you and it takes little to no time to prepare.

Ingredients:

  • 1 can gungo peas, drained and rinsed
  • 1 red sweet pepper, deseeded and roughly chopped
  • 1 medium carrot, finely chopped
  • 1 garlic clove, grated
  • 2 tbsp olive oil
  • 2 spring onion, finely chopped
  • 1/4 tsp paprika
  • 1/4 cayenne pepper
  • 2 dsp maple syrup

Method:

  1. In a bowl, add all the ingredients together and mix thoroughly. Serve in the dish of your choice.

Enjoy 🙂

One Pot Garlic & Lime Chicken

Getting experimental in the kitchen is when I am really in my element. Mixing things up with different spices and condiments brings nothing but pure excitement when recipe writing and testing. A delicious one pot meal that may indeed look a little underwhelming but the flavours are next level.

Serves 2

Ingredients:

  • 2 chicken breast, cut into chunks
  • Zest of 1 lime plus juice when serving
  • 120g basmati rice, rinsed
  • 300ml chicken stock
  • 1 dsp white wine
  • 1 garlic bulb, whole cloves removed from shells
  • 2 tbsp olive oil

Method:

  1. Start by frying the garlic and lime zest together in the olive oil for a couple of minutes.
  2. Add the chicken, wine and season with salt and pepper; cook for another 2 minutes.
  3. Add the rice and pour in the stock and mix thoroughly. Cover and cook for 15-20 minutes on medium-low heat. The liquid is reduced and the rice is nice and fluffy.

Best served hot

Mushroomy Bulgur Wheat

Mushrooms are one of my absolute favourite vegetables. I won’t go a week without having it in at least 3 of my meals. They are so juicy and so versatile which I love and can be used in so many things. I know, perhaps, the picture doesn’t do it justice but, boy, this recipe not only is deliciously creamy in flavour but its 100% vegan and makes the perfect side dish or main meal. What I find brilliant with grains like bulgur wheat too, is that you can prepare a bulk amount and just divide it up for yourself and your partner or family members for the week, knowing that there’s one less thing for you to worry about.

Serves 2-3

Ingredients:

  • 200g baby button mushrooms, roughly chopped
  • 400ml vegetable stock
  • 130g fine bulgur wheat
  • 3 dried bayleaves
  • 3 cloves of garlic, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp extra virgin olive oil
  • 2 sprigs of thyme
  • 2 tbsp white wine
  • 200ml coconut milk
  • Black pepper

Method:

  1. Fry the garlic in the olive oil with the thyme and bayleaves on a medium heat for a 1-2 minutes.
  2. Add the mushrooms and cook for 2 minutes.
  3. Season with the black pepper and pour in the wine; cook until it evaporates.
  4. Pour in the stock and coconut milk and leave to simmer for 10 minutes.
  5. Drop the heat to medium- low and add the bulger, mix well, cover and leave to cook for 10 minutes or until the wheat is fully cooked.
  6. Pour over the extra virgin olive oil and fluff with a fork.