Recipes

top 10

From
Table of Contents
Cheese Tortilla Breakfast Quesadilla ............................................ 2

Ratatouille ........................................................................................................ 4

Beef rendang ................................................................................................. 7

Salmon Lettuce Burrito ............................................................................ 11

Shrimp with creamy garlic sauce .................................................... 13

Cajun Lobster Tails ..................................................................................... 15

Pasta Chips ..................................................................................................... 17

Cheesy twice baked potatoes ........................................................... 19

Lamb Burger ................................................................................................... 21

Potato Breakfast Sandwich .................................................................. 23

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Cheese Tortilla Breakfast
Quesadilla

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Cheese Tortilla Breakfast
Quesadilla
• On medium heat, cover the bottom of a frying pan in mozzarella cheese
• Add two eggs to one side
• Add some bacon and breakfast potatoes to the other side
• Cook for about 4-5 minutes until the edges of the cheese start to crisp and get brown
• Slide the cheese off the frying pan and onto a work surface
• Fold over thue eggs onto the bacon and potatoes.
• Wait a few seconds to cool
• Slice the quesadilla into 4 equal wedges

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Ratatouille

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Ratatouille
Ingredients:
• Serves 4 (with extra sauce to serve)
• 4 roma tomatoes (2 for slicing and 2
for the sauce)
• 1 yellow courgette
• 1 green Courgette
• 1 aubergine (if you can get a Japa-
nese aubergine, these are the best)
• 220g sweet mini peppers (yellow and
red)
• 1 onion (roughly chopped)
• 3 garlic cloves (minced)
• Salt and pepper for seasoning
• Large sprig of thyme (stalks re-
moved)
• 2 tbsp olive oil
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Preparation:
1. Slice a cross in the top of each
tomato, place into a pan of boiling
water and blanch for 30 seconds.
Remove immediately and place into
ice cold water. Once cooled, peel off
the skins.
2. To make the sauce, start by placing
the sweet peppers into a roasting tray,
season with some salt and coat in
olive oil. Roast for 20 minutes at 200 C
/ 390 F until starting to blister. Remove
from the oven and leave to cool. Once
cooled, remove the stalks and scrape
out the seeds.
3. Heat some olive oil over a medium /
high heat in a new pan and sauté the
onions and garlic until translucent (5-
10 minutes).
4. In a blender, add the sautéed onions
and garlic, roasted peppers, 2 of the
peeled tomatoes, thyme and some
salt and pepper to taste. Turn the
blender on and gradually stream in
2 tbsp of olive oil. Once incorporated,
continue to blend until smooth.
Ratatouille

Preparation:
5. Using a mandolin, cut the aubergine and courgettes into 2mm / 1/8 inch thick slices. Use
a knife to cut the other 2 peeled tomatoes into 2mm slices as they are more delicate.

6. Cover the bottom of a circular pan in some of the sauce and then layer the slices of
vegetables over the top, in the order 1) Aubergine 2 ) Tomato 3) Yellow courgette 3)
Green courgette. Once layered, cover in a generous pinch of salt and a good glug of
olive oil. Lightly cover with parchment paper and place in an oven of 160 C / 320 F for 40
minutes. Remove the parchment paper and cook for a further 10 minutes until ready to
serve. This will leave the vegetables with a slight bite and helps hold the shape when
plating up. If you would prefer softer vegetables, cook for an initial 1 hour instead of 40
minutes, followed by 10 minutes uncovered.

7. Serve with the extra sauce and a sprinkle of parsley. Enjoy!

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Beef rendang

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Beef rendang

Ingredients:
Rendang:
• 1 inch knob of ginger, peeled
• 1 inch knob of galangal, peeled
• 1 inch knob of turmeric, peeled (2 tsp
ground turmeric can be used as an
alternative)
• (peeled)
• 6 large garlic cloves, peeled
• 5 large shallots, peeled and cut in
half
• 5 dried chillis
• 3 tsp cumin
• 3 tsp coriander
• 1 tbsp coconut oil
• 1.5kg / 3.3lbs beef short ribs (feel free
to use another cheaper cut if you
like)
• 1 litre coconut milk (recipe for
homemade milk below)
• 1/4 cup kaffir lime leaves (roughly 10)
• 1 stick of cinamon2 star anise
• 3 stalks of lemongrass (bashed a few
times with the back of a knife)
• Salt to taste
Preparation:
Rendang:
1. Begin by adding the ginger, turmeric,
galangal, shallots, garlic, chillis, cumin
and coriander into a blender. Blitz until
a paste is formed.
2. In a large pan, heat up the coconut
oil over a high heat. Once up to
temperature, brown the beef short
ribs (should take a few minutes),
remove from the pan and set aside.
3. Turn the heat down to medium and
add the spice mix into the same pan.
Cook through for 5 minutes. Add the
beef short ribs back into the pan, tip
over the coconut milk and add the
cinnamon, star anise and lemongrass.
Season with a good pinch of salt.
4. Bring to a simmer, cover with a lid
and cook for 90 minutes in an oven of
160 C / 320 F. Remove the lid and skim
off any excess fat. Cook for another
1-2 hours uncovered (checking every
20 minutes and giving a stir) until
reduced and a nice thick consistency
has formed.

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Beef rendang

Ingredients: Preparation:
Coconut milk (if making yourself): 5. Rendang traditionally is not a ‘wet’
• Makes 1 litre dish - there shouldn’t be a runny
• 4 coconuts gravy. Remove the cinnamon, star
• 4 cups water anise, lime leaves and lemongrass
• 1/2 tsp salt before serving.
• To Serve: Coconut Milk:
• Fresh red chillis (garnish)
1. To begin we need to get the flesh out
• Coriander (garnish)
of the coconuts. Using a screwdriver
• Steamed rice
and hammer, pierce a hole in each of
the three ‘eyes’ of the coconut. Strain
any water and save it to drink (chill in
the fridge - this is delicious!).

2. With the back of a knife, hit the middle

of the coconut, making your way
around the circumference. Keep
doing this and you will the notice the
sound of the tap get deeper and a
clear crack should form, at which
point you can pull it apart with your
hands.

3. Place the halves of coconut onto a

roasting tray, flesh side down, and
roast at 200 C / 390 F for 15 minutes
(this helps with removing the flesh
from the shell). Remove from the oven
and leave to cool down.

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Beef rendang

Preparation:

4. Once cooled, use a sturdy knife around the edges to prize apart the flesh from the shell.

5. Place the coconut flesh into a blender with the 4 cups of water and salt. Blitz on high for
5 minutes.

6. Tip the coconut milk into a bowl lined with cheesecloth. Wrap into a tight bundle and
squeeze out as much of the liquid as possible. This should leave you with roughly 1 litre
of fresh coconut milk. Serve the rendang in a bowl, topped with some freshly chopped
red chillis and coriander. Kerisik, toasted coconut also makes for a nice topping and can
bring a beautiful nutty flavour to the dish. Goes well with steamed rice. Enjoy!

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Salmon Lettuce
Burrito

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Salmon Lettuce
Burrito
Ingredients:
• 1 salmon trout
• Avocado
• Tomato
• Onion
• Salad
• Salt and pepper
• Oil
• You can’t go wrong with the procedure

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Shrimp with creamy
garlic sauce

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Shrimp with creamy garlic sauce
Ingredients:
• 3-4 Table spoons neutral oil
(Grape seed or sunflower oil)
• 1 lb Peeled deveined shrimp size
8-12
• 2 Tablespoons Salted butter
• 1 Tablespoon minced garlic1/4
cup white wine (Chardonay)
• 1/2 cup Heavy cream
• 1/2 cup Grated parmesan cheese
• Salt & Black Pepper to taste
• Optional Garnish: Chopped
parsley & Chili flakes  5. Next add minced garlic. Fry until its
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Preparation:
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black
pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the
shrimp. Cook each side for 2 minutes.
When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down
to medium low. Add the butter and let it
melt.
fragrant or turns a light blonde color
(about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine
the heavy cream, parmesan cheese and
continue to reduce.
8. When the sauce is at your desired
consisgtency season with salt to taste.
9. Finish with the chopped parsley and the
cooked shrimp from earlier.
10. Serve hot with more chopped parsley and
red pepper flakes.
Cajun Lobster Tails

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Cajun Lobster Tails

Ingredients: Preparation:
• 5 tablespoons of butter 1. Combine 200ml of coconut water and 1/4
• Cajun spice blend cup of garlic clove blend until smooth
• 1/4 cup garlic gloves
• 200ml coconut water or coconut
soda
• Salt to taste
• Optional garnish : chives
• Blended Garlic coconut water:
Cajun spice blend :
• 1 tablespoon paprika
• 1 tablespoon Cajun seasoning
• 1/2 tablespoon lemon pepper
• 1/2 tablespoon old bay
• 2 table spoon sugar
• 1/2 teaspoon cayenne chili
powder
• 1/8 teaspoon msg (optional)

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Pasta Chips

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Pasta Chips

Ingredients:
• Pasta: You can use any pasta of
choice. Think of something long
and large that you can grab with
your fingers and dip. Rigatoni,
bowtie and penne are popular
choices.
• Olive oil: After cooking the pasta,
you’ll want to toss it in just a
tablespoon of olive oil to help the
pasta chips get crispy in the air
fryer.
• Parmesan cheese: While this is
optional, the cheese adds great
flavor and gets crispy in the air
fryer as well. You can think about
Preparation:
1. Cook that pasta al dente in a pot of
heavily salted water.
2. Drain the pasta and transfer it to a large
mixing bowl or back into the pot.
3. Add olive oil, parmesan cheese and the
spices you’re using.
4. Toss well to combine to make sure the
pasta is coated with the oil,
cheese and spices.
5. Air fry until golden and crispy, shaking the
basket a few times.
6. Remove from the air fryer and allow to

about soft cheeses that grate cool slightly before enjoying!

well like Gouda or fontina. FETA DIP:

• Spices: You can use any spices
7. Add the feta cheese, greek yogurt and
you’d like. For an Italian inspired
garlic to a food processor or blender.
flavor, try garlic powder and
Italian seasoning or oregano 8. Blend until it’s smooth and creamy without
• Dip ingredients: Crumbled feta any lumps.
cheese, Greek yogurt, garlic and
olive oil. You can swap with any
other dip you’d like!

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Cheesy twice baked
potatoes

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Cheesy twice baked potatoes
• Pierce a potato with a fork and bake it at 425 degrees F for an hour
• Slice the top off the potato and scoop out the inside
• Combine the scooped potato with 1 tablespoon of sour cream, 1 tablespoon of butter,
1 tablespoon of parmesan cheese, 1 tablespoon of shredded cheddar, 1 teaspoon of
smoked paprika, 1 teaspoon of onion powder, and a pinch of salt and pepper
• Transfer the mixture to a ziploc bag or piping bag and add it to the hollowed out potato
• Bake for another 20 minutes at 425 F, garnish with chopped chives

| 20 | 20
Lamb Burger

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Lamb Burger
• Pickled Onions:
• Fill mason jar with sliced red onions
• In a pot, mix a cup of water and a cup of
red wine vinegar
• Add a big pinch of salt
• Optionally add peppercorns, dried
oregano, chili flakes
• Bring to a simmer then turn off heat
• Pour over onions and close lid
• Let sit in refrigerator for a couple hours
• Good for up to 2 months in the fridge
• Whipped Garlic Feta
• Slice tops off 2 bulbs of garlic
• Add olive oil, salt and pepper and wrap in
tinfoil
• Roast at 350 for 45 minutes or until
squishy/starting to brown- Blend a
large cube of feta until it turns to small
crumbles
• Add a brick of cream cheese, roasted
garlic, pepper, ½ cup of olive oil, mint,
chives, juice of,half a lemon
• Blend
• If you’d like it softer add sour cream or
more olive oil
• Great on a cracker Harissa Mayo
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• Mix Equal parts mayo and harissa paste.
Adjust amount of harissa depending on
desired spice
• Lamb Burger
• Form 8 oz patties of lamb and heavily
season with salt and pepper on both
sides
• Add to very hot oiled pan
• Let sear for 4 minutes until deep brown
crust has formed
• Flip and sear for another few minutes
then add a large knob of butter
• Turn heat down and baste patties in
butter for 4-5 minutes then remove from
heat
• Building Burger
• Spread Harissa mayo on a toasted
baguette
• Add a little pile of arugula
• Add patty
• Spread a thick layer of whipped feta on
patty
• Add pickled onions
• Top with toasted baguette
• Cut in half
Potato Breakfast
Sandwich

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Potato Breakfast Sandwich
• Cut the ends off a potato
• Lay down two skewers on a fat surface
• Thinly slice the potato vertically using the skewer to prevent it from cutting all the way
through
• Flip over the potato and cut it diagonally
• Carefully fit a skewer into the potatoes center
• Combine 1 tablespoon of garlic powder, 1 teaspoon of smoked paprika and 1 teaspoon
of onion salt in a bowl
• Combine with about 2 tablespoons of olive oil
• Coat the potatoes in the seasoning mixture
• Bake the potato in a 400 degree F oven for about 15 minutes, flip and cook for an
• additional 10 minutes- Place one potato on a cutting board, cover in some shredded
cheese
• Add some bacon, followed by some soft scrambled eggs followed by some more
shredded cheese
• Add the other potato on top

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