Love Bites Pork Steaks with Lentils and Greens

This recipe is a well balanced and delicious dish, low in carbohydrates and full of flavour. The tang of the artichokes is well balanced by the saltness of the feta and acidity of the cider vinegar. Feel free to mix the green salad with pork belly or chops or mix the spinach with rocket and cress. Broccoli, beans and asparagus are also tasty alternatives or additions. 

A perfect seasonal dish that is easy and always tasty.

Serves 2

INGREDIENTS

• x2 Pork steaks
• 1 Tspn fennel seeds
• 1 garlic clove, crushed
• Salt and pepper to season
• 1/2 Cup marinated artichokes (cut into smaller wedges if necessary)
• 70g Spinach or mixture of rocket
• 80g Feta cheese
• 300g Can of cooked lentils
• 1/2 Cup garden peas
• A handful chopped parsley
• Good quality olive oil, cider vinegar and extra lemon juice salt & pepper to dress and garnish

METHOD

• Season the steaks in salt and pepper, garlic and fennel seeds, and cook 2-3 minutes each side on a medium - high heat
• Heat the lentils on the stove or microwave as per instructions on the can (feel free to also cook dried lentils)
• Boil the peas and drain
• Arrange the spinach on the bottom of the pan add the lentils, peas and artichokes
• Dress the salad a lug of olive oil, cider vinegar, lemon juice if desired and salt and pepper
• Lay the pork on top of the salad and garnish with the chopped parsley and feta

Notes: feel free to add any additional vegetables, like green beans, broccoli, or asparagus and mix up the herbs - basil, coriander or a bit of mint is a delicious and fresh addition!

Love Bites Beetroot Quinoa and Feta Salad

This dramatically coloured salad was inspired by a lunch I had in Dubai last year. It is super filling, and is the perfect accompaniment to any grilled meat especially lamb. In these photos I have added lamb steaks or grilled chicken tenderloins for some extra protien but it is perfectly delicious just on its own. It is a super easy salad - and can be made in as long as it takes to cook the quinoa. Take it to a BBQ or have it on its own as a meatfree dish. It's deliciously devouring!

Serves 2 with leftovers

INGREDIENTS

• 60g Quinoa per person plus water for cooking
• 4 Large cooked Beetroot
• 70g Rocket
• 125g Feta
• Juice of one lemon
• Cherry Tomatoes, halved
• 1 Red Onion, finely sliced
• 1/4 Cup toasted pine nuts 
• Salt and pepper to season

METHOD

• Cook the quinoa as per packet instructions (usually 60g with 180ml water per person and bring to the boil, hen simmer until cooked through and the water dissolved)
• Finely mash the beetroot or even better finely chop in a food processor
• Stir the beetroot and lemon juice through the cooked quinoa,  and season to taste
• add the cherry tomatoes and red onion, then stir through the rocket, pine nuts and crumble the feta (leave a little feta and nuts for garnish). Enjoy! 

Love Bites Seasonal Green Salad

This vege salad was inspired by a recipe by the vege master himself Ottolenghi. The beauty of this salad is that you can add any green vegetables into it that are in season which makes it very versatile (tendersteam broccoli, edamame beans, and courgettes are good alternatives). It is a great accompaniment to any meat especially fish (see pics below) or served as a main by itself. Each veg creates an exciting texture to the dish and the pop of colour from the chilli and black onion seeds makes this salad a sure must go to for Spring.

INGERDIENTS

Green Salad:

• 200g bunch of asparagus, sliced lengthwise or at an angle
• 200g round beans, trimmed and left whole
• 1/2 cup frozen peas, 
• 3 spring onions, thinly sliced
• 70g fresh baby spinach leaves
• 1/2 red chilli, finely diced
• 1 small bunch of fresh coriander leaves
• 2 tspn toasted sesame seeds
• 1 tspn black onion seeds (or nigella seeds)
• Salt and pepper to season

Dressing:

• Juice of one lemon
• 1/2 tsp sesame oil
• 1 tbspn good olive oil

METHOD:

• Blanch the asparagus and beans separately in boiling water (asparagus for 2-4 minutes so still al dente, and beans for approx. 5 minutes), once removed place into a bowl of ice cold water
• Add the frozen peas to the boiling water and cook for 2-3 minutes, remove and drain
• Drain the asparagus and beans and combine with the peas, spring onion, chilli, spinach and the coriander leaves
• Combine the dressing ingredients and serve over the salad
• Sprinkle the onion seeds and toasted sesame seeds on top

Love Bites 'The Med' Lamb Salad

I love throwing things together, and this recipe is no different. Inspired by a Greek salad on a cold and wet winter's London night, the mix of hot pan-fried zucchinis and lamb with the fresh Greek salad really create a warming embrace of each other. 

The result: a quick, attractive, no carb, hot lamb salad of goodness. 

Serves 2-3

INGREDIENTS:

x2 Lamb rumps (fat removed)

x1 Pinch of cumin

1/4 Tspn dried rosemary leaves 

x2 Shakes of Garlic Italian spice mix (I use Schwartz)
Olive oil for frying

x1 Clove of garlic sliced and crushed with a pinch of sea salt

x1 Zucchini sliced 0.5cm thick

x1/2 Red onion thinly sliced

x1 Cup cherry tomatoes halved

x2 Thickly sliced jarred peppers 

125g Feta cheese, cubed

1/3 Cup whole Kalamata olives

100g Rocket

METHOD

1. In a bowl marinate the lamb rumps in cumin, rosemary, and spice mix and set aside
2. Slice the salad vegetables
3. Heat the oil in a fry pan on a low to medium heat
4. Add the garlic and zucchini's and fry for 2 minutes on each side (till slightly browned but not mushy) set aside
5. Turn the heat up to medium on the pan and add the lamb
6. Fry for approximately 3 minutes on each side till nicely seared (time pending on how you like your meat cooked)
7. Arrange the rocket, onion, tomatoes, zucchini, olives and peppers in a large bowl
8. Remove from the pan when cooked to your liking and slice
9. Add to the salad and sprinkle with the cubed feta
10. Enjoy with lemon juice for a healthy dressing or balsamic vinegar 

Love Bites Tangy Prawn Salad

In the midst of unpacking our new home a couple of weeks ago I needed a quick tasty meal for one. M and S ready cooked prawns are usually my 'go-to' for when cooking for one so I grabbed some of these en route home and threw this salad together with the leftover food in the fridge. It worked a great and was efficient and delicious - a true Love Bites recipe to a T. I hope you enjoy it as much as I did!

Serves One

INGREDIENTS

• 2 handfuls of rocket

• 1 handful of cherry tomatoes, halved

• 1/2 small red onion, quartered and sliced 

• 1/2 an avocado, sliced into bite sized pieces

• 1 packed of M and S chilli and coriander precooked prawns (180g)

• fresh basil to garnish

For the Dressing

• 1 tbspn Sweet Thai Chilli sauce

• 1/2 the juice of a lime

• a very small lug of fish sauce

METHOD

• Arrange all salad ingredients in a bowl

• Mix together all dressing ingredients (season to taste)

• Top the salad with the prawns and throw over the dressing

• Garnish with the fresh basil 

Voila! Enjoy!

Herby Lamb Greek Salad

This is a fast and efficient recipe that's is a taste sensation. It's a great variation of a traditional Greek salad and perfect to use up leftovers in the fridge. It's a sure winner for all!

INGREDIENTS

• 2 lamp steaks

• tbspn chopped herbs (any of these will do: mint, basil, coriander, oregano)

• salt and pepper to season

• 1 crushed garlic clove 

Salad Ingredients

• 2 pickled peppers, sliced 1cm wide lengthways 

• 1 small red onion, quartered and sliced

• 10 cherry tomatoes, halved

• half a block of feta chunks

• mint and basil and balsamic vinegar to garnish

METHOD

• smother the lamb in the chopped herbs, garlic and salt and pepper

• prepare salad ingredients and combine on a plate (per person)

• fry lamb steaks on a medium - high heat until seared on the outside and cooked to your liking on the inside (remember the meat will still cook for a minute or two once removed from the pan)

• slice the steaks diagonally and layer onto each salad portion

• garnish with the fresh herbs and some balsamic vinegar

In this image of this salad I used up some brocolini that was in the fridge. Just lightly cooked in the microwave. Great to add another veg for your five a day but not necessary. 

Asparagus, Tomato and Mozzarella Salad

This is a quick-fire, super scrumptious salad which is easy to make and brightens up any Winters day or Summer BBQ dinner. Get creating!

INGREDIENTS
a handful of baby asparagus per person
1/3 packet of cherry tomatoes
1 spring onion finely chopped
1 clove of garlic finely chopped
1 lug of good quality olive oil
juice of half a lemon
1/3 ripped fresh mozzarella
small handful of basil leaves
seasoning to taste

METHOD
Blanch the asparagus in boiling salted water whilst you prepare the tomato topping
roughly dice the cherry tomatoes and place in a bowl with the lemon, oil, garlic and onion and salt and pepper
drain the asparagus and arrange on a platter, top with tomato mixture
garnish with mozzarella and basil

Ta-daaah! A taste sensation!

Variations: use blue cheese instead of mozzarella for a stronger flavour or top with Kalamata olives

LoveBites Thai Beef Salad

Thai Beef Salad is one of my all time favourite dishes. There are so many variations with this salad that I always seem to do it a different way. When I went to my LoveBites Asian Inspired Beef Salad original post recently, I realised that I don't really make my Thai Beef Salad's like this anymore.
So it's time for an update: a new recipe, something easier to follow and quicker to make = perfect LoveBites standards!

Feeds 2

 Ingredients

• 300g Rump Steak
• 2Tbspns Soya Sauce
• 1Tbspn Fish Sauce
• 1/3Cup Sweet Chilli Sauce
• 1 Clove Garlic, crushed
• 1 Red Chilli, de-seeded and diced
• Juice of1/2 a Lime, other 1/2 slice into wedges
• Handful of fresh Coriander, roughly chopped (save some leaves for garnish)
• 1/2 Red and Yellow Capsicum, sliced thinly
• 1/2 Cucumber, peeled lengthwise
• 1/2 Large Red Onion sliced thinly (can also use x2 Spring Onions sliced thinly)
• x2 Packets individually packed Vermicelli Noodles (optional)
• 1 Cup Sugar snap Peas sliced (optional)

Method

• Combine Soya, Sweet Thai Chilli, Fish sauce, 1/2 the fresh Chilli, and 1/2 the lime juice in a small mixing bowl or jar
• Crush the garlic and press into the beef in a dish and pour over half the sauce mixture, set aside
• Chop the salad ingredients and combine in a large bowl, boil the jug
• Place the noodles in a bowl of boiled water, cover and set aside
• Sear the steak for approximately 2 minutes per side, remove from the pan and once slightly cooled, slice in 1cm thick slices
• Drain the noodles and combine with the salad, mixing well with your hands
• Scoop into individual bowls or plates, arrange the steak slices on top and sprinkle with the remainder sauce, lime slices and garnish with the rest of the coriander.

The picture used for this recipe did not have noodles. If you are not using noodles I would recommend using more herbs and rip them up in your hands so they are still quite large rather than dicing them. Capsicums (peppers) can be any colour, orange was used for this pic.

I also made a bit of a dressing to go with this version : combine soya and fish sauces, sweet chilli, lime, coriander and chilli and pour over the dish. This recipe is a great backbone so make it as you so desire!

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 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.

GuestRecipe

Hey ya'll, so a good friend of mine reccommended I introduced guest recpies into LoveBites to incorporate friends and relatives gourmet treats and to add a different flavour into LoveBites.  (Also so I also don't run out of my own recipes to post!) Good idea I say. So to all you amateur chefs out there just like moi, send me a recipe of your gusto gourmet and you may see it on LoveBites!
 
To introduce this idea is none other than the lady herself Ms Georgina Cottle, with this delictable healthy salad:

   

Warm Beef and Beetroot Salad

 with roast potatoes, and feta with mustard dressing.

 

This easy and versatile salad is a hit all year round. The ingredients compliment each other delightfully, and it wouldn't be the same without the delicious mustard dressing. This recipe serves 2 and needs about 15 mins prep time and 30 mins cooking.

Ingredients

8 Desiree Potatoes (they don't have to be desiree, but in my opinion they are the best for roasting)

1 small can of whole beetroot

1 medium red onion cut into wedges

75 g Green Beans, trimmed

50 g Rocket

50 g Baby Spinach

150 g Beef, Rump Steak, in one piece

50 g Feta

1 teaspoon Mustard, wholegrain,

1 teaspoon Lemon Juice

1 teaspoon Salt

1 teaspoon black pepper

3 teaspoons olive oil

Instructions

1. Preheat oven to Gas Mark 6/200 degrees celcius. Put the potatoes and onion into a roasting pan and drizzle with a teaspoon of olive oil. Roast for about 30 mins or until tender.

2. Meanwhile, cook the green beans in lightly salted boiling water for 3-4 minutes; drain well and rinse with cold water to cool quickly.

3. Share the rocket and baby spinach between 2 serving plates and top with the green beans

4. Heat a char-grill pan or non-stick frying pan. Cover both sides of the steak with olive oil, then cook on both sides for 3-4 minutes to give you a rare steak (or cook according to your liking). Remove and cover with foil. Let it rest for 5 minutes.

5. Make the dressing by whisking together the mustard, lemon juice and 1 teaspoon of olive oil with the salt and pepper.

6. Share the roast potatoes, onions, beetroot and feta between the salads. Slice the steak and arrange on top, then drizzle with the dressing.

LoveBites Healthy Nacho Salad

This is a healthier option for those wanting to enjoy the texture and taste of tradtitional nachoes but lower in fat. The addition of a salad mix, and elimination of cheese makes this recipe a mix of tacos and nachoes but aquires to everyones tastes! For an even healthier option you can replace the sour cream with mashed avocado garlic, and lemon juice. Mmmm perfect for a quick summer meal!

Ingredients

• 300g mince
• ½ green onion, diced
• 1 jar Mexican salsa
• 1 Mexican taco seasoning packet
• Can of chili beans
• ½ red onion, diced
• 10 cherry tomatoes, halved
• Mesculin salad mix
• 1/3  Cup fresh coriander, roughly chopped
• Avocado, diced (or mashed with lemon juice, crushed garlic)
• Sour cream to garnish
• Corn chips (Doritos Original or for those back home Mexicano works nicely).

To Make

o    Sauté onion and mince over a medium / high heat, until mince is browned

o    Stir through chili beans, Mexican seasoning sachet, and ½ - whole jar of salsa
o    Chop coriander, tomatoes, and red onion
o   Arrange mesculin on a plate, layer corn chips, mince mixture, sour cream, avocado, tomatoes and red onion and garnish with coriander on top.

A special thanks to my flattie Adam Snowden for working some magic on my picture!

LoveBites Asian Inspired Beef Salad

 

Ingredients

Marinade
• 2 tablespoons of soya sauce
• 1/3 cup sweet Thai chili sauce
• 2 tablespoons of fish sauce
• 2 large garlic cloves, crushed

•  500g rump steak
•  Oil to cook
•  1 red capsicum, deseeded and thinly sliced lengthways

• ½ cucumber, halved, sliced lengthways

•  1 large red onion, halved lengthwise and thinly sliced
•  1 carrot, peeled
•  1 red chili, finely chopped
•  1 tablespoon diced fresh mint
•  1 tablespoon diced fresh coriander
•  Mesculin, washed and dried
•  1 fresh lime

To Make

o   Mix the rump steak in a glass bowl with one crushed clove of garlic, soya sauce, half sweet Thai chili sauce and half of the fish sauce. Cover and refrigerate for 20 minutes or as long as possible

o   Add the remaining ingredients in a jar and shake to combine
o   Heat oil in a pan over a medium-high heat, add steak and cook for 2-3 minutes each side
o   Combine salad ingredients in a mixing bowl, and toss
o   Remove steak from heat and leave to cool for a couple of minutes
o   Serve salad mixture on plates
o   Slice meat and add to the top of the salad
o   Drizzle with the rest of the sauce in jar
o   Garnish with lime wedges and extra coriander if necessary.

 Variations

•  Serve beef salad on top of rice (vermicelli) noodles, cooked as per packet instructions, instead of using salad leaves

·  Use both mesculin and noodles by combining salad ingredients with noodles and serve on top of mesculin

•  Instead of rice noodles, cook a small amount of fragrant rice, and have this on the side
•  Add halved cherry tomatoes for a summer option.