LoveBites Lamb Steaks served with Roast Potato Bites and a Rocket Salad

This recipe brewed from a Sunday afternoon watching Nigelessa Nigella Lawson's new cooking show. This dish caught my eye as it consisted of two of my favourite things : roast spuds and rocket.  With my LoveBites spin on it, this recipe is simple and delicious with an oomph of flavour. A perfect alternative to a summer BBQ or a quick dish to impress.

Ingredients:

• 2 lamb steaks
•  olive oil
• pinch of oregano, chilli flakes, and celery salt
• garlic pepper and salt to taste
•  tablespoon of chopped fresh parsley
• packet of rocket
• 3 medium potatoes cut into cubes
• balsamic vinegar to dress

Method:

• Boil potatoes in a pot until cooked through
• Whilst potatoes are cooking place lamb in a dish and cover with a lug of oil
• Add spices and garlic pepper and salt, mix so lamb is covered in mixture
• Once potatoes are cooked, drain and add to a frying pan of oil and fry until golden over a medium heat, you will need to keep turning the potatoes to ensure they get cispy all over
• Fry the lamb steaks 2-3 minutes each side until browned but still pink in the middle
• Arrange the rocket on a flat platter
• Remove the potatoes from the pan, drain on a paper towel and arrange over the rocket
• Arrange lamb on the platter, scatter chopped parsley
• Dress with balsamic vinegar

Great served with mashed beetroot and feta salad, or slowroasted tomatoes.
Or add chopped cherry tomatoes and fresh red onion and feta to the salad for a Greek mix.

GuestRecipe : Coriander Chicken

My darling mother Jan introduced us to this Family Favourite over ten years ago. Since the day she ate this delicious dinner at a friends dinner party it has been a staple in the Tait Family's diet.

Jannie describes the first of many Tait Family GuestRecipe's as;

 

"This Family Favourite is a versatile recipe. It is a popular meal for the summer served on skewers on a barbecue or stir-fried and served over rice or couscous for a winter warmer.  I would suggest using whatever veges are in season as zucchinis can be a bit expensive in the winter!
This is always a exciting dish that never fails just make sure you check that your visitors like coriander before deciding to cook this family favourite!"
 

 Jannie recommends "always make lots of the sauce as there has been known to be fights if there is not enough! It’s also a good idea to make the sauce at the same time as the marinade or it is double the work (as the ingredients are very similar)".

 

 Serve with pita breads, rice and salad or serve as a one pot dish with stir-fried meat and veg over the rice. 

  

INGREDIENTS

 

Marinade

• 2 cloves garlic, crushed
• handful of coriander roughly chopped
• 1/2 cup natural unsweetened yoghurt
• juice and rind of half a large lemon
• 1 tsp of paprika and cumin
• pinch of chili powder and salt

Sauce

• 1 clove of garlic, crushed
• small handful of coriander roughly chopped
• 1/2 cup natural unsweetened yoghurt
• juice of half a lemon
• 1 tspn of paprika
• salt to taste

Chicken Kebabs

• 2 chicken boobs, cut into cubes
• 1 red capsicum, seeded and cubed
• 1 small red onion, quartered and separated
• 1 large zucchini, sliced into 0.5mm slices

METHOD

•  Soak approximately 6 kebab skewers in cold water, set aside
• Make the sauce and the marinade at the same time
• Mix the marinade ingredients in one medium-sized bowl and combine with the chicken, cover and marinate in the fridge for 30 minutes or overnight
• Combine the sauce ingredients in a smaller bowl and mix well, garnish with a few leaves of coriander, set aside
• Thread the chicken, zucchini, pepper and onion onto the skewers
• Grill or BBQ until chicken is cooked through - approx 10-15 minutes (make sure to turn the skewers half way through)
• Serve the kebabs over a bed of basmati rice and with a green salad and drizzled with the sauce!

Variations

• Stir fry the chicken and add the veges
• Serve over a couscous or Bulgar wheat vege medley

(This recipe has been derived from a Simon Holst Yoghurt and Coriander Chicken Kebab recipe from his book Fast and Fantastic Recipes)

LoveBites Chicken Ceaser Salad

This recipe is a great way to use up leftover chicken or ingredients in the fridge. It makes a tasty light meal for dinner or a hearty lunch. This is one even the guys won't mind "Just having a salad!!"

Ingredients
1 chicken boob or 2-3 escalopes
3 rashes of bacon
5 sliced mushrooms
1 clove garlic crushed
salt and garlic pepper to taste
2 eggs, soft boiled
mesculin and crunchy baby lettuce
1/2 diced avocado
Ceaser dressing, sliced parmesan and lemon juice to garnish

Method

• Heat a lug of oil in a pan over a medium heat
• Coat the chicken in salt and pepper and a bit of garlic pepper, add to one side of the pan
• Add the crushed garlic and sliced mushroom to other side of the pan
• Stir fry the mushrooms until soft, and remove from pan (may be reheated in microwave before serving if necessary)
• Add bacon rashes and turn the chicken over once browned on one side
• Cook bacon and chicken until cooked through, remove from heat (drain excess oil and fat on a paper towel)
• Slice chicken and bacon
• Serve mesculin, baby lettuce, red onion, and avocado in a bowl, top with chopped chicken, mushrooms, and bacon, slice eggs in half and place astheticingly around edge of bowl
• Grate parmesan to garnish and drizzle with Ceasar dressing and lemon juice.

LoveBites Poached Salmon with Green Veg Medley

This was a first attempt of mine recently. I have lately been intrigued by the poaching of salmon instead of frying it, making it a softer texture and less rich on the stomach. This recipe is a quick and easy answer to a healthy high protein meal. Enjoy!

INGREDIENTS

• x2 salmon fillets
• white vinegar
• x1 clove of crushed garlic
• three small potatoes each (or a packet of Tesco Herby Potatoes)
• small bunch of asparagus and snow peas
• half a lime
• x2tblspns of basil pesto
• x1tblspn capers
• 1/2 red onion finely diced
• salt and pepper to garnish

METHOD

• Cook the potatoes in a microwave safe container with some water (if using the Tesco potatoes follow instructions on the pack of the packet)
• Saute the asparagus and snow peas in crushed garlic and a lug of oil, salt and pepper
• Bring a saucepan of water to the boil. Add a lug of white wine vinegar and salt and pepper to the water
• Rinse the salmon fillets under cold water and add to the pan. Simmer for five minutes

• Once the potatoes are cooked add some chopped herbs and butter.  Once slightly cooled slice the potatoes (about three pp) and arrange them on a plate
• Serve the green veg on top of the potatoes, then drain and add the salmon
• Squash the capers, and pesto together on a chopping board with salt and pepper and a squeeze of lime. Spoon this mixture on top of the salmon
• Serve with a lime wedge.

LoveBites Tandoori Chicken Wraps

These wraps are a great idea instead of takeaways and a tasty alternative to their Mexican cousins fajita and burrito.

Recommendation: Marinate the meat over night for a intense flavour hit.

This recipe serves 2 people.

INGREDIENTS

Marinade:

• Two small chicken breasts sliced into small pieces
• 2-3 tbspns Pataks Tandoori Paste
• 1 glove of garlic crushed
• salt and pepper to taste

• Handful of Mesculin pp sliced again with a knife
• Three small diced tomatoes
• 1/2 red onion sliced
• 1/2 red and yellow capsicums lightly stir fried
• Small bunch of coriander roughly torn
• Sour cream and juice of a lime to garnish
• 2-3 chapatti wraps pp

Method:

• Combine all marinade ingredients Ian bowl, cover and refrigerate for as Lin as possible (either 1/2 hour to overnight)
• Lightly fry capsicums and set aside
• Prepare salad ingredients on a serving platter and set aside
• Fry the chicken in batches so the chicken doesn't stew
• Lightly fry the chapattis so they are warm but not crisp so you can't wrap them!
• Set all ingredients on the table and get people to prepare their own wraps.

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Pub Tapas At the Durrell Arms, Fulham



Summer Fruit Salad

Fresh Vege Markets North End Road, Fulham

A Luscious Breakfast

This breakfast recipe is perfect for a mid morning brunch or a snack at anytime. The flavours of the fresh veges will be at best when they are in season so make the most if then in spring/summer.

INGREDIENTS:
Based on 1 person

• Poached eggs (1-2)
• Grainy bread (vogels ideal)
• 1/4 sliced avocado
• 5 cherry tomatoes halved
• A rash of bacon
• Salt, pepper, coriander and lemon juice to garnish.

METHOD:

• Poach the eggs on a stove top
• Whilst they are cooking grill the bacon in a oven or in the stove tip
• Toast the bread and slice the avocado, keeping the smaller end in tact so the avo will fan out over the toast, place toast in centre of place
• Halve the cherry tomatoes, and spread around the plate
• Spread the bacon on top of the avo and top with the cooked egg
• Garnish with salt, pepper, the leaves of coriander and a squeeze of lemon juice.

Enjoy with a tasty glass of freshly squeezed orange juice!

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LoveBites Summer Spaghetti

This recipe is an inspiration from a favourite Brit chef of mine Jamie Oliver.  The oily lemon and parmesan sauce recipe is a keeper for any type of pasta but works particularly well with spaghetti, linguine or fettuccine. For this recipe version I have added a few of my favourite Italian condiments to the pasta - prosciutto, rocket, and parmesan and so, I give you my Summer Spaghetti...

Ingredients

Lemon / Parmesan Sauce

• 1 large handful of spaghetti (fresh or dried) per person
• zest of one lemon, juice of 2
• 2-4 tablespoons olive oil
• 1/2 cup grated parmesan cheese

Fillings

• 6 slices of prosciutto or parma ham
• 1 red chilli deseeded, and 2 cloves of garlic chopped finely together
• 1 cup sliced button mushrooms
• 4 spring onions sliced thinly
• grated parmesan cheese to garnish
• 10 approx cherry tomatoes halved
• rocket to serve.

To Make

• Cook pasta as per packet instructions
• Zest and juice the lemons
• Beat the lemon zest, olive oil and lemon juice together until the liquid thickens. Add the parmesan and beat until the sauce turns creamy, set aside
• Once the pasta is cooked,remove from the heat and drain thoroughly, return to the pot
• Saute the mushrooms, garlic, chilli, and spring onions in a saucepan until soft (do not burn)
• Rip in the prosciutto in small pieces and stir fry over a low heat for 2 minutes, remove from heat
• Stir the lemon sauce mixture into the pasta
• Add the mushroom mixture
• Serve pasta on top of a handful of rocket and top with cherry tomatoes and parmesan.

LoveBites Smoked Salmon Pesto Pasta Salad

 This recipe is quick, easy and delicious,

really good if you are in an after work panic!

As always another option is to have it without the spinach leaves,

or make it richer by stirring in some warm cream.

INGREDIENTS 

• 500g dried pasta (of your choice)
• 1/2 punnet of basil pesto or basil pesto dip
• juice of one lemon (to taste)
• 100-200g of smoked salmon pieces or strips
• 1-2tbspns of capers
• 1 small red onion diced
• a large handful of baby spinach leaves per person
• sea salt, black pepper and parmesan to garnish

TO MAKE

§  Cook the pasta as per the instructions on the packet

§  Once cooked, drain thoroughly and return to the saucepan

§  Stir through the pesto (or pesto dip) till pasta is coated through

§  Break up the smoked salmon into bite sized pieces and stir through the pasta mixture

§  Add capers and lemon juice and onion

§  Season with salt, pepper and parmesan and serve over a bed of baby spinach.

Ì AMY’S VEGE STEAK STACK

This is the backbone of a recipe that has many variations. You can choose different vegetables depending on the season, and also different meats.  Other options that work particularly well for veges are asparagus, eggplant, kumara or potato and rocket (I LOVE).  Chicken snitzels, or tenderloins also work well and especially good with pesto mayonaise as a condiment, in fact so good that I will have to post the stack another time! For now please enjoy the Steak Stack.

Ingredients

Frying steak – per person

Bunch of brocolini
½ red and yellow pepper (ends cut off to make them flat) and cut into three
1 large garlic clove - crushed
Olive oil for frying and grilling
A rash of bacon - per person
Portobello mushroom – per person
Horseradish mustard for garnish

Method

• Heat oven to grill at 200 degrees

• Crush garlic with a knife and add some sea salt

• Scar the steak with your knife and press half the garlic into each side of the steak

• Season with sea salt and pepper, set aside

• Cut peppers and add to a lightly oiled oven pan, grill for 10-15 minutes

• Check the peppers halfway through and add the mushrooms

• Heat oil in a frying pan and add the brocolini and garlic with a pinch of sea salt

• Fry until cooked – can add a dribble of water and cover with a pan lid to make al dente

• Once cooked set aside and add a bit more oil to the pan

• Fry the steak about 2-3 minutes on each side over a medium to high heat (depending on how you like your steak cooked) add in the bacon once you have turned the steak over and fry until cooked

• Once cooked stack the plate - brocolini first, then the peppers, steak, bacon, mushroom (open side down) and top with a condiment of your choice – I chose a horseradish mustard which really complimented the flavours of the dish

• Season with salt and pepper and a herb of your choice.

LoveBites Chicken and Spinach Enchiladas

This is a new creation of mine but a variation on a favourite. The flavours mix in deliciously together and the extra chili makes this dish even more appealing for those hot n spicy lovers. It may seem like a lot of prep but its worth it and served just with a side of rocket and your ready to go!

Ingredients

·   2 Chicken boobs, sliced thinly

·   1 Large clove of garlic, crushed
·   1 Tspn cumin
·   1 Tspn paprika
·   2 Tspns olive oil
·   1 Red chili, deseeded and finely diced
·   ½ Tspn chili powder (if you desire more of a bite)
·   ½ Green onion, diced
·   1 Packet of wholemeal or plain tortillas
·   1 Cup grated cheese
·   1 Cup frozen spinach, thawed
·   Can of chopped tomatoes (preferably Mexican flavoured)
·   ½ Cup fresh coriander, roughly chopped
·   Rocket to serve
·   Avocado, mashed or sour cream to garnish.

TO MAKE

• Preheat the oven to 180°
• Combine chicken, cumin, paprika, ½ olive oil, both fresh chili and powder (if using), and set aside in the fridge to marinade for 20 minutes (or as long as you can)
• Chop onion, grate cheese, thaw spinach and chop coriander
• Heat the other ½ oil in a fry pan making sure the oil covers the pan in full. Fry each tortilla on both sides (usually 40seconds each side)
• Sauté onion in a pan over a medium heat, add chicken and fry until cooked through
• Add the spinach to the pan and stir through
• In an oven baking dish place chicken and spinach mixture, and a sprinkling of cheese in the middle of each tortilla and fold in half keeping the ends open, do this to each tortilla
• Empty the can of chopped tomatoes on top of the enchiladas and top with the rest of the grated cheese
• Bake for 10 minutes or until cheese has melted
• Serve with mashed avocado or sour cream and garnish with the chopped coriander
• Serve a side of rocket.