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Savoury recipes

Warm Salad of Baby Beetroot, Sesame & Goats Cheese

1 bunch whole baby beetroots boiled in their skins

220g goats cheese sliced

150g mixed lettuce leaves

1 cup baby spinach leaves

½ cup purple basil leaves

1 tspn sesame oil

1 tspn avocado oil

1 cup cooked green beans

1 tspn balsamic vinegar

1 tspn sea salt

black pepper to taste

lemon juice

In a large bowl arrange all your greens & herbs. Toss through vinegar, lemon juice, sesame oil, avocado oil, salt & pepper. Remove beets & peel whilst still hot using rubber gloves & cut in half. Arrange greens on plates & lastly add beets & goats cheese slices.

Serves 4.

©Sacred Chef.

Midas Word

Omega 3 Pie Sacred Chef Catering

My Omega Pie

Pastry

1 ½ cup plain wholemeal flour

1 cup Linseed Sunflower Almond Meal

100g unsalted butter

1 tbsp Linseed Oil

2 freerange eggs whisked

1 tsp purified water

Filling

4 fillets fresh sardines or 2 tins

4 fillets anchovies

1 lge desiree potato cooked & sliced

1 can diced tomatoes

1 tbsp canola oil

1 spanish onion diced & sauted

3 cloves garlic minced & sauted

1 punnet cherry tomatoes sliced & sauted

1 cup chopped continental parsley

1 tbsn fresh rosemary chopped

1 tsp fresh oregano chopped

1 cup fresh ricotta cheese

1 cup walnut meal

½ cup parmesan cheese

sea salt & black pepper to taste

Preheat oven to 180C

Beginning with pastry, sift flour into mixing bowl or food processor & combine remaining ingredients to form a soft dough. Knead until smooth & place in fridge for 30-60 minutes. Remove & roll out pastry to about 5mm in thickness & cover a 15-20cm pie dish, prick pastry & bake blind for 10-15 minutes or until golden brown. Remove blind beans & bake for a further 5 minutes. Then set aside to cool. While the pastry is resting in the fridge you can begin your filling.

In a large fry pan or saucepan, saute your onion, garlic, & cherry tomatoes in oil for 5 minutes. Then add in your can of tomato, rosemary, oregano, salt & pepper & simmer for 10 minutes. Stir in parsley & set aside.

Lay your sliced potato & fish fillets inside your pastry case, top with the tomato sauce, then crumble ricotta over this before sprinkling walnut meal & parmesan to finish. Salt & pepper to taste before baking for 20-30 minutes or until golden brown.

Serves 4.

Marinated Salmon with Spinach & Watercress

2 fillets of salmon sliced into 8 wafers of 1cm in thickness

1 lemon juiced

1 lime juiced

sea salt & black pepper to taste

2 cups baby spinach leaves washed

2 cups watercress washed

2 tbsp flax seed oil

1 tbsp tamari soy sauce

2 tbsp lime juice

1 tbsp sliced pickled ginger

1 tbsp capers

sea salt & black pepper to taste

Place your salmon wafers in a shallow flat container & cover with lemon & lime juice. Cover & refrigerate for 30 minutes. Remove, drain & dry with paper towel. In a salad mixing bowl toss your washed & dried spinach & watercress, add capers & pickled ginger, sprinkle with flax seed oil, tamari, lime juice & salt & pepper. Arrange salmon & salad on plates & serve at room temperature.

Serves 4.

Sesame Raw Veg  Glass Noodle Salad

1 stalk lemongrass sliced

1 tbsp chopped ginger

3 cloves garlic chopped

1 tbsp fresh turmeric sliced

1 tbsp sesame oil

1 tbsp coriander root chopped

2 birds eye chillies chopped

2 tbsp coconut vinegar

2 limes juiced

1 cup fresh coriander torn

1 cup fresh Thai basil torn

2 cups bean shoots

1 Spanish onion finely sliced

4 Kaffir lime leaves

2 tbsp soy sauce

2 cups green beans blanched

250g bean vermicelli glass noodles

50g fried shallots

black pepper to taste

Place your glass noodles into a bowl & submerge with boiling water for 5 minutes or until al dente, then rinse with cold water to stop the cooking process, drain & set aside.

In a large mixing bowl mix your noodles, sesame oil, beans, Spanish onion, bean shoots, basil, coriander, vinegar & lime juice together. Lay out on a large platter or individual plates & top with black pepper to taste . Finish with scattered fried shallots.

Serves 4 to 6.

©Sacred Chef

Steamed Mackerel with Pan fried Shitake Mushrooms & Seaweed

4 mackerel fillets

1 punnet fresh shitake mushrooms sliced

1 cup wakame seaweed, rehydrated in water & chopped

1 bunch bok choy washed & chopped

1 tbsp canola oil

2 tsp minced garlic sauted

2 tsp minced ginger sauted

1 tbsp tamari soy sauce

1 tsp lemon juice

1 tbsp rice wine

sea salt & black pepper to taste

Have your steamer ready to cook. You will need to cook your fish & the pan fried mushrooms at the same time to coordinate the serving of this dish.

In a large saucepan or frypan saute your garlic, salt, ginger & oil for 3-5 minutes before adding in your mushrooms, seaweed & finally bok choy. Finish with rice wine, tamari & lemon juice. Pepper to taste.

Place your fish fillets inside your steamer & cook for 3-5 minutes depending on the thickness of your fillets. Place your fish on the plate & spoon over mushrooms & seaweed.

Serves 4.

I would like to acknowledge the inspiration & source material that I garnered from Dr David Servan-Schreiber’s book Healing Without Freud or Prozac, Rodale, Pan Macmillan Books. The Revolution in Nutrition, is but one chapter in an extra-ordinary book that I highly recommend.

©Sacred Chef

As appeared in WellBeing Magazine.

Midas Word

Foodmatters

Chickpea & Lemongrass Curry

Curry

4 Finger Eggplants halved

3 cups cooked chickpeas

1 can crushed tomatoes

1 can coconut milk

1 tbspn ghee or canola oil

2 cups sweet potato chopped

3 brown onions chopped

1 tbspn chopped garlic

1 lemongrass stalk chopped into segments

2 tbspn finely sliced ginger

1 tspn yellow mustard seeds

2 tspn fenugreek

1 tspn coriander seeds

2 tspn cumin seeds

3 tspns ground turmeric

3 tspns sea salt

2 cardamom pods

1 cinnamon quill

2 tspn garam masala

2 whole dried red chillies

1 cup chopped fresh coriander

black pepper to taste

Grind your spices in a mortar with pestle & as the irritation & impatience strikes at the indignity of having to do actual physical work, think of the connection you are forging with hundreds of previous generations who have ground their spices in just this way. Leave a few mustard & cumin seeds whole to accompany the cinnamon, cardamom & vanilla in their unground states.

Dry roast the spices for a few minutes in a large heavy based saucepan, before adding ghee or oil & onion, chillies, lemongrass, sweet potato, ginger & garlic. Sweat & sauté for 10 minutes before adding crushed tomatoes & eggpant. Simmer for 30 minutes to 1 hour, checking on liquidity factor & adding a little water if needed.

Add in chickpease & grilled eggplant fingers 20 minutes before serving.

Stir in chopped fresh coriander just before serving.

Serve with your choice of basmati or jasmine rice, turmeric coriander pan-breads, fresh mint raita and tomato chutney.

©Sacred Chef


Red Lentil Dhal

 

1 cup red lentils

3 cups water

2 tbspns canola oil or ghee

1 tbspn minced garlic

1 tbspn minced ginger

1 tspn yellow mustard seed

1 tspn cumin seed

2 tspns turmeric ground

1 onion minced (optional)

salt to taste

In a saucepan fry one tbspn of the oil with the garlic and ginger for a couple of minutes before adding your salt, turmeric, lentils and water. Bring to the boil and then simmer for 15 minutes. In a second saucepan fry spice seeds in oil with onion until translucent before adding to your cooked lentil mix.

©Sacred Chef

Carrot & Roast Almond Soup

6 carrots chopped into chunks

2 brown onions chopped

2 cloves garlic

2 tbspn roasted almonds chopped

1 cinnamon quill

1 tbsp grated ginger

2 cups chicken or vegetable stock

1cup purified water

1 can coconut milk

1 cup chopped fresh coriander

½ tsp ground nutmeg

1tsp sea salt

½ tsp ground cummin

1 tsp black pepper

½ cup finely chopped spring onion

In a heavy based large saucepan place your carrots, onions, stock, water, spices, garlic & ginger & cook over a moderate heat for 20 minutes. Blend your carrot mix when cooked & then return to the pan where you can stir in your coconut milk, almonds & coriander. Finish with spring onions & ladle into bowls. Fresh black pepper to finish.

Serves 4.

©Sacred Chef.

Midas Word

silken tofu bean stew Sacred Chef Catering

Spicy Beans with Cous Cous

Spicy Beans with Cous Cous

A simple yet very satisfying dish, which is packed with good nutrition, as legumes are a wonderful food to eat several times a week. For absolute best flavour results make the spicy beans the night before & let them stew gently in the fridge overnight & serve with cous cous the next evening.

1 cup cooked kidney beans

1 cup cooked borlotti beans

1 cup cooked pinto beans

2 brown onions sliced

1 tbspn olive oil

2 red chillies

1 tbspn sweet paprika

1 tbspn ground cumin

1 tbspn ground coriander

1 tsp fresh rosemary or a stalk

1 can crushed tomatoes

1 tsp sea salt

1 tbspn white vinegar

½ cup red wine

1 tbspn raw sugar

1 cup chopped fresh coriander

2 cups cous cous

1 tspn dried vegetable stock

In a heavy based saucepan sauté oil, onion, sugar, vinegar, spices & rosemary for 5 minutes before stirring in wine & tomatoes. Simmer for another 10 minutes before adding in your beans & cooking for another 40 minutes over a low heat. Add in fresh coriander just before serving.

Pour boiling water to cover your cous cous & dried stock & leave for 5 minutes.

Fork through to fluff cous cous before serving over heat if need be.

Serve spicy beans atop cous cous.

Serves 4.

©Sacred Chef.

Midas Word

Sacred Chef Catering Smoked Tofu  and Tomato Lasagne

Smoked Tofu and Tomato Lasagne

Smoked Tofu & Slow Roasted Tomato Lasagna with Ricotta Pesto.

250g lasagna sheets

6 vine ripened tomatoes

1 block smoked tofu crumbled

2 cups soft ricotta

2 tbspn basil pesto

1 tbspn chopped garlic

1 tspn chopped rosemary

2 tbspn fresh basil chopped

1 tbspn olive oil

1 tspn chopped oregano

½ cup parmesan

½ cup white wine

1 tspn sea salt

1 cup shallots

black pepper to taste

This is a slow food dish & I recommend that you devote at least half a day to the relaxed creation of this very tasty meal.

Set your oven to a very low heat 100 degrees.

On a baking sheet lay out your thinly chopped tomatoes, garlic, sea salt, rosemary & oregano & slowly oven dry for several hours. The smell that begins to emanate from these after sometime is heavenly & you begin to understand what this slow food thing is all about.

In a heavy based saucepan sauté your shallots, salt, tofu, oil & wine.

When your tomatoes are ready fold into the sauté mixture & set aside.

In  a bowl fold together ricotta & pesto.

Pre-heat oven to 180 degrees.

In  a greased loaf tin or baking dish lay out a sheet of lasagna pasta, top with the smoky tofu & tomato mix, another layer of lasagna & then ricotta pesto. Repeat again & sprinkle over parmesan to finish. Cover with grease proof paper & alfoil. Bake for 20 to 30 minutes until pasta sheets are cooked.

Remove & slice into serves.

Serves 4.

©Sacred Chef.

Midas Word

acred Chef catering poached eggs with dukuh

Poached Egg with Dukkuh

Poached Egg with Dukkuh on Spelt Bread with Garlic Mushrooms

4 slices of toasted spelt bread

4 FR eggs

2 cups sliced cap mushrooms

1 tbspn olive oil

1tbspn chopped garlic

1 tbspn chopped parsley

sea salt & black pepper to taste

In shallow saucepan pour in 3cm of purified water, pinch sea salt & place over medium heat to reach a steady boil & gently crack your eggs into rings or free form. In a separate saucepan sauté your oil, mushrooms, garlic, salt & pepper. On a plate place your toasted spelt bread & arrange with perfect poached egg & garlic mushrooms.. Sprinkle with wonderful Dukkuh & Salt & pepper to taste. Serves 4.

©Sacred Chef.

Midas Word

Beetroot Risotto


1½ cups Arborio rice

6 cups vegetable or meat stock

2 tbspn olive oil or butter

4 cloves garlic

1 tspn sea salt

1 cup pinot noir

2 beetroots finely sliced and roasted

1 punnet oster mushrooms

1 cup freshly ground parmesan

1 tbspn chopped parsley

black pepper to taste.

The magic of risotto always enthralls me, its metamorphosis from rice and water to creamy, rich food of the gods. What price this piece of divinity? The commitment to stay with it and stir for 20 minutes. The key is a really good stock, so I recommend making your own.

Pre-heat your oven to 200 degrees for the beetroot & roast with some sea salt for 10 minutes or until cooked & set aside.

You will need one saucepan with your stock simmering gently with a ladle ready for the gradual inclusion into the rice.

In another heavy based saucepan add in your oil & or butter, garlic, salt & rice sautéing for a few minutes before adding in your wine. Cook wine off for a couple of minutes before adding your first ladle of delicious stock. Wait for that to be absorbed by the rice & continue to repeat the process for 15 minutes. At this point you can stir in your beetroot, parsley & parmesan & continue to cook for another few minutes. Gently fold in your oyster mushrooms just before serving & add black pepper to taste.

Serves 4.

©Sacred Chef.

Midas Word

Canned Tuna Fettucine

Fettuccine with Tuna, Tomato & Kalamatta Olives

This is a dish where you can use canned tuna & still get a really good eating result. It is great when the cupboard is bare & time is fleeting.

250g fettuccine

2 cups leeks sliced

1 can tuna in water or brine.

2 cans crushed tomatoes

1 tbspn garlic chopped

2 tbspn olive oil

1 tbspn fresh basil chopped

1 tbspn fresh parsley chopped

1 cup merlot

2 tspn sea salt

½ cup kalamatta olives pitted & chopped

1 fresh lime juiced

½ tspn fresh chillie

2 tbspn fresh parmesan (optional)

In a large enough saucepan boil your pasta with salt.

In a heavy based large frypan or saucepan sauté your oil, leeks, garlic, chillie & salt for a couple of minutes before adding your wine & tomatoes. Simmer for 5 to 10 minutes or until leeks are soft. When your pasta is al dente & draining fork a drizzle of extra virgin olive oil through it & a little black pepper. Add your basil & parsley to the sauce & black pepper. Serve pasta onto plates & cover with a ladle of sauce. Open & drain tuna before forking a portion onto the top of the sauce on each plate & drizzling with fresh lime juice. Arrange a spoonful of olives around the tuna & serve. Parmesan is optional.

Serves 4.

©Sacred Chef.

Midas Word

Tofu and Mushroom Wellington

Tofu & Mushroom Baked Wellington with a Shiraz Red Wine Sauce

1 block tofu sliced & marinated in soy & ginger

2 brown onions finely sliced

3 cups sliced cap mushrooms

1 tbspn garlic chopped

1 tbspn olive oil

1 cup cream cheese

½ cup yoghurt

½ cup chopped roasted almonds

1 tbspn chopped fresh basil

1 tbspn chopped spring onions

1 tspn sea salt

1 cup shiraz

black pepper to taste

4 sheets puff pastry

Preheat oven to 180 degrees.

In the midst of cold winter a baked Wellington with creamy mushrooms & a red wine sauce can really warm your soul.

Pan fry your 8 slices of tofu gently on both sides in a little olive oil until golden & set aside on kitchen paper.

In a heavy based saucepan sauté onions, garlic, oil, salt & mushrooms for 5 minutes before adding in your Shiraz, yoghurt & cream cheese. Cook these in for another 5 minutes before finishing with basil, pepper, almonds & spring onions. Remove from heat & cool down in a bowl in the fridge.

Defrost your sheets of puff pastry & one at a time lay out a sheet & place a slice of tofu in the centre. Cover this with a liberal dollop of creamy mushrooms & one more slice of tofu. Fold up the pastry to form a parcel, your Wellington. Repeat the process until you have 4 & then bake for 20 minutes or until golden.

Shiraz Red Wine Sauce

2 cups shiraz

1 cup butter chilled chopped into small pieces

1 tbspn finely sliced garlic

1 cup finely sliced Spanish onion

1 tsp sea salt

black pepper to taste

In a heavy based saucepan sauté onion, garlic, salt & little butter for a couple of minutes before adding in the Shiraz. Turn the heat right up & begin adding the remaining butter pieces. As the wine reduces it will begin to thicken with the butter & intensify in flavour. Finish with pepper.

Pour sauce over baked Wellingtons & serve.

Serves 4.

©Sacred Chef.

Midas Word

miso salmon udon noodles Sacred Chef catering

Poached Salmon Fillet in Miso Soup

Poached Salmon in Miso Soup

with Udon Noodles.

I like to use a lighter coloured miso, like a rice & soy miso paste.

1 cup miso paste

1 tbspn mirin

1 tbspn minced garlic

1 tbspn finely sliced ginger

1 tbspn bonito flakes

1 cup shitake mushrooms sliced

1 cup button mushrooms sliced

1 tbspn umeboshi vinegar

1 tspn sesame oil

1 tbspn soy sauce

1 fillet salmon chopped into chunks

1 cup shimenji mushrooms sliced

2 tbspn chopped spring onions

250g udon noodles

1 tspn sea salt

6 cups purified water

black pepper to taste

In a large heavy based saucepan begin with your water & heat over a medium flame. Add in your garlic, ginger, bonito flakes, salt & mushrooms & cook for 5 minutes. Mix your miso paste with a little of the stock that you have been creating in the large saucepan in a separate bowl until you have a creamy consistency. When the stock is at a steady simmer add in your noodles & salmon, about 4 minutes before serving. Then stir in your miso & season with mirin, soy & umeboshi vinegar. When the salmon is perfect begin serving into bowls & top with black pepper, tiny drizzle of sesame oil & black pepper.

Serves 4.

©Sacred Chef

Midas Word

Warm Salad of Roasted Pumpkin & Peccorino

Warm salad of roasted pumpkin, snow peas & peccorino cheese

150g mixed leaves
50g baby spinach leaves
50g snow peas
50g baby rocket leaves
1 tbsp fresh basil torn
1 tsp balsamic vinegar
2 tbsp lemon juice
1 tbsp extra virgin camellia tea oil
1 tsp soy sauce
black pepper to taste
¼ Qld blue pumpkin chopped & roasted
100g pecorino shaved

Remove pumpkin from the oven & allow to cool for 10 minutes.
In a large bowl arrange your greens & basil leaves. Toss through dressing ingredients. Arrange on plates, then add pumpkin & top with shave pecorino.
Serves 4.

©Sacred Chef.

Wild Barramundi with Chilli & Lime

Wild barramundi fillets with chilli & lime juice.

4 barramundi fillets
4 coriander roots
1 tsp sea salt
4 hot chillies
4 cloves garlic
2 tbsp palm sugar
2 tbsp fish sauce
60ml fresh lime juice
1 tbsp minced Spanish onion
2 cups bean shoots
1 cup rocket leaves
1 cup julienne of carrots
1 cup baby sweet corn
1 cup fresh coriander

In a mortar & pestle grind up your coriander roots, salt, garlic, chillies & palm sugar. Add in lime juice, fish sauce & finish with minced onion.

Score your fillets before placing a tbsp of your mix over each fillet & steaming for 10 minutes or until cooked to your satisfaction.
Toss together bean shoots, rocket, carrot, sweet corn & coriander & arrange on one half of the plate, dress with remaining chilli & lime mix.
Serve with steamed fish.
Serves 4.

©Sacred Chef

Laksa with Salmon & Prawns

Salmon, Mussels & Prawn Laksa

1 lge salmon fillet
500g black mussels
400g peeled green king prawns
375g egg noodles
100 g snowpeas
150g bean shoots
1 cup button mushrooms
1 cup coriander leaves
2 cups chicken stock
4 cups water
1 tbsp rice bran oil
2 tbsp sliced ginger
1 tbsp palm sugar
8 cloves garlic sliced
6 red chillies chopped
1 tbsp shrimp paste
6 kaffir lime leaves
2 tsp dry roasted coriander seeds
2 tsp dry roasted cumin seeds
1 tbsp fresh turmeric root grated
1 stalk lemongrass finely sliced
1 tsp sea salt
black pepper to taste
1 can coconut cream
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp sesame oils
2 tbsp deep-fried shallots
2 limes quartered

To make your laksa paste in a mortar & pestle grind half of your ginger & garlic, chillies, toasted spices, palm sugar, turmeric root, lemongrass, sea salt, before adding shrimp paste to finish.
In a large saucepan sauté remaining garlic & ginger in rice bran oil, add in laksa paste & cook in for 2 minutes before adding muscles, lime leaves, mushrooms, stock & water. Put lid on saucepan & increase heat to open muscles.
In a separate saucepan boil your egg noodles for a few minutes until just cooked, remove, drain & portion into 4 large bowls.
Slice your salmon fillet into 4 pieces & grill for a couple of minutes on either side until perfect.
When muscles are opening, add in your coconut cream & prawns, cook for another few minutes. Finish with fish sauce, soy sauce & black pepper.
Place bean shoots, snow peas & coriander atop noodles, ladle over prawn, muscle & coconut soup. Top with grilled salmon fillet, lime quarters, sesame oil & fried shallots. Serve with chopsticks & individual Chinese soup ladles.
Serves 4.

©Sacred Chef

Tofu Skins stuffed with Tapenade & Quinoa

Steamed Stuffed Tofu Skins with Olive Tapenade & Quinoa

4 dried tofu skins
1 block smoked tofu
6 cloves garlic
1 tsp chilli minced
1 zucchini chopped finely
1 tbsp fresh oregano chopped
1 tbsp preserved lemon minced
1 cup kalamata olives minced
1 tbsp capers minced
1 tbsp EV olive oil
4 cups cooked quinoa
1 tsp sea salt
black pepper to taste

Place your tofu skins in hot water for 10 minutes or until reconstituted.
In a fry pan sauté your olive oil, chilli, garlic, salt, zucchini & crumbled smoked tofu for 5 minutes.
Combine your olives, capers, preserved lemon, fresh oregano, black pepper to taste & add to the frypan mix, transfer to a mixing bowl & mix well.
Portion into 4 lots & wrap in a tofu skin before placing in a steamer & cooking for 5-10 minutes or until steaming hot right through.
Serve with quinoa & a green salad.
Serves 4.

©Sacred Chef

Pumpkin & Eggplant Casserole

Casserole of Pumpkin, Eggplant & Beans served on Freekea.

½ Qld Blue pumpkin chopped into chunks
1 eggplant chopped into chunks
4 med brown onions chopped
8 cloves garlic chopped
2 cups cooked borlotti beans
200g chopped tomatoes
1 cup red wine
2 cups vegetable stock
1 tbsp olive oil
1 tsp sea salt
1 chilli minced
1 tbsp fresh rosemary
1 tbsp preserved lemon slivers
1 cup chopped fresh flat parsley
black pepper to taste
2 cups freekea (roasted green wheat)

In a heavy based saucepan sauté your oil, garlic, onions, salt, chilli, rosemary, lemon for 5 minutes before adding tomato, wine, stock, pumpkin & eggplant & simmering slowly for 40 minutes to an hour. Add cooked beans & cook for another 10 minutes, finish with parsley & black pepper.
In another saucepan add 2 cups of freekea to 5 cups of water & simmer for 25 minutes or until cooked. Fluff up with a fork before serving.
Ladle your casserole over freekea & serve.
Serves 4 to 6.

©Sacred Chef

Roast Leg of Lamb

Roast Leg of Lamb with Garlic, Lemon & Rocket Salad.

1 leg of lamb
6 cloves garlic slivered
½ lemon peel slivered
1 tbsp rosemary leaves
3 tbsp sea salt
1 tbsp olive oil
1 bunch rocket
4 corns whole garlic
8 slices butternut pumpkin
1 red capsicum sliced into medium slivers
1 tbsp balsamic vinegar
1 tbsp lemon juice
black pepper to taste

Preheat oven to 160 degrees.
Rub sea salt over the entire surface of your leg of lamb.
Make a number of well distributed incisions with a small paring knife into the lamb & insert a sliver of lemon peel, garlic & rosemary leaf.
Oil a baking dish, place lamb on this & slow roast in the oven for up to 3 hours, turning regularly for an even cooking.
Place garlic corns next to lamb for the final hour’s cooking.
Remove lamb from oven & rest for 20 minutes.
Grill your pumpkin & red capsicum for a few minutes or until just cooked, toss with rocket leaves & dress with balsamic vinegar & lemon juice & black pepper to taste.
Slice tender pink lamb, studded with with garlic, rosemary & lemon peel.
Arrange on plates with whole roast garlic corns & rocket salad.
Serves 4 to 6.

©Sacred Chef

Poached Chicken Thighs with Goats Cheese

Poached Chicken thigh fillets stuffed with Goats Cheese, red Capsicum & Pesto.

4 FR chicken thigh fillets
6 cloves garlic
2 lemons juiced
1 cup soy sauce
1 cup beer
1 tbsp olive oil
1 tbsp fresh rosemary
1tsp minced red chilli
1tsp sea salt
100g goats cheese
4 strips bacon or prosciutto
4 slices red capsicum
2 tbsp pesto
black pepper to taste
Marinate your chicken in salt, garlic, lemon juice, chilli, rosemary, beer & soy sauce for 30 minutes or overnight for best results.
Preheat oven to 180 degrees.
In a ceramic baking dish roll each thigh fillet around a strip of red capsicum, dollop of pesto & goat’s cheese. Top with bacon strip.
Pour remaining marinade over the top & poach in over for 30 minutes or until bacon is crispy on top.
Serve on cous cous with steamed broccoli & green peas.
Ladle juices over each thigh roll for best results.
Serves 4.

©Sacred Chef

Broccoli & Quinoa Croquets

Broccoli & Quinoa Croquets

This dish can be a great place to utilise broccoli stalks & other unused vegie pieces.

300g broccoli stalks chopped
4 brown onions chopped
6 cloves garlic chopped
4 cups cooked quinoa
2 tbsp olive oil
1 tbsp fresh rosemary chopped
2 tsp lemon peel grated
salt & pepper to taste
4 FR eggs beaten
1 cup grated parmesan
1 cup grated cheddar cheese
1 cup wholemeal bread crumbs
oils for frying

In a large heavy based saucepan place your oil, onions, garlic, lemon, rosemary, broccoli, salt & sauté for 15 minutes or until soft. Blend in a food processor until smooth before mixing in 2 beaten eggs, cheeses, quinoa & pepper to taste. Form the mixture into 12 balls, dip into egg & breadcrumbs, then shallow or deep fry in a olive oil/canola mix until golden brown.
Serve with a tomato & basil sauce.
Serves 4 to 6.

©Sacred Chef

Turmeric Minced Chicken & Glass Noodle Salad

Turmeric Minced Chicken & Glass Noodle Salad

250g minced chicken
1 stalk lemongrass sliced
1 tbsp chopped ginger
3 cloves garlic chopped
1 tbsp fresh turmeric sliced
1 tbsp camellia tea oil
1 tbsp coriander root chopped
2 birds eye chillies chopped
2 tbsp palm sugar chopped
2 limes juiced
1 cup fresh coriander torn
1 cup fresh Thai basil torn
2 cups bean shoots
1 Spanish onion finely sliced
4 Kaffir lime leaves
2 tbsp soy sauce
2 tbsp fish sauce
2 cups green beans blanched
250g bean vermicelli glass noodles
50g fried shallots
black pepper to taste

Place your glass noodles into a bowl & submerge with boiling water for 5 minutes or until al dente, then rinse with cold water to stop the cooking process, drain & set aside.
Grind together in a mortar & pestle your turmeric, coriander roots, palm sugar, garlic & a little lime juice.
In a wok or frypan sauté your chillies, lime leaves, ginger, lemongrass, chicken mince & camellia oil for a few minutes before adding in the contents of your mortar & cooking until chicken is done. Finish with soy & fish sauce & black pepper to taste.

In a large mixing bowl mix your noodles, beans, Spanish onion, bean shoots, basil, coriander & lime juice together. Lay out on a large platter or individual plates & top with turmeric chicken. Finish with scattered fried shallots.

Serves 4 to 6.

©Sacred Chef

Grilled Chicken Breast with Red Capsicum Relish

Grilled Chicken Breast with Roasted Red Capsicum Relish & a Rocket & Radish Salad

Marinade

1 lge double chicken breast

3 cloves garlic minced

2 medium limes juiced

1 tbsp olive oil

½ cup soy sauce

2 tbsp mirin or sherry

black pepper

Relish

2 lge red capsicums roasted

2 cloves garlic roasted

½ cup fresh coriander

1 tbsp extra virgin olive oil

1 tbsp fresh lime juice

½ tsp ground cummin

½  tsp Tabasco sauce

sea salt & black pepper to taste

Salad

4 cups baby rocket leaves

1 cup sliced radish

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tbsp lemon juice

sea salt & black pepper to taste

Cut your chicken breast into 4 portions & marinate in the garlic, oil, lime, soy, mirin & black pepper in a shallow dish for 2 hours or overnight for more flavour.

Blend your roasted red capsicum, coriander, olive oil, lime, tabasco & salt & pepper while the capsicum is still warm.

Pre-heat your grill on high to sear the chicken & lock in the juices & grill for 5-10 minutes or until tender on the inside & scorched on the surface.

Toss salad ingredients together.

Arrange your chicken on a plate & spoon some spicy relish over it. Garnish with salad.

Serves 4.

©Sacred Chef

silken tofu bean stew Sacred Chef Catering

Silken Tofu, Vegetable & Bean Stew

100g cooked borlotti beans

100g cooked lima beans

3 parsnips peeled & chopped coarsely

3 carrots peeled & chopped coarsely

1 sweet potato peeled & chopped coarsely

½ Qld blue pumpkin peeled & chopped coarsely

1 chilli deseeded & sliced in half

2 brown onions peeled & chopped coarsely

1 tbsp grated ginger

4 cloves garlic finely chopped

3 cups vegetable stock

1 cup wakame seaweed swelled in water

1 cup red wine

1 tsp lemon peel finely chopped

1 tsp sea salt

1 tsp black pepper

dash soy sauce

In a heavy based large saucepan sauté oil, chilli, ginger, garlic, salt & then add in vegetables. Stir over a medium heat & add in wine & stock. Cover with lid, turn heat down to a simmer & cook for 20 minutes. Then add in your beans & cook for a further 10 minutes (or for another 30-60 minutes for even more flavour). Finish with silken tofu, seaweed, lemon & black pepper.

Serves 4.

©Sacred Chef

bran muffin Sacred Chef Catering

Onion, Fetta & Bran Muffins

Onion, Fetta & Bran Muffins

1 cup wholemeal plain flour

1 ½ cups wholemeal SR flour

½ cup bran flakes

1 tsp baking powder

1 tsp sea salt

1 tsp freshly ground black pepper

1 tsp finely chopped fresh rosemary

1 tsp grated lemon peel

200g unsalted butter

4 whole 60g FR eggs

1 cup soy milk or alternative

2 medium sized brown onions roughly chopped & liberally braised in olive oil

½ cup parmesan grated

1 cup crumbled sheep’s fetta

1 tbsp chopped fresh basil

Preheat oven to 180C. Grease muffin trays & or line trays with muffin cases. Sift flours & dry ingredients in to a large mixing bowl. Either rub in softened butter by hand to this dry mix or whizz together in a food processor until you achieve a breadcrumb-like consistency. In a separate bowl whisk eggs, soy milk, lemon peel & herbs, before folding in fetta & parmesan cheeses & cooled braised onions. Slowly & gently fold this wet mixture into the dry ingredients. Add in extra grind of black pepper & sea salt. When well mixed spoon cake like mix into individual muffin rings. Bake for 25 to 35 minutes or until a skewer comes out clean. Cool on wire rack & serve with butter. Serves 6-8.

©Sacred Chef

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