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 Baked and Stuffed Squash

This recipe was inspired by a colleagues bolognaise-stuffed squash at work one day. This is a  healthy, meat-free meal that is super filling and packed full of goodness. Just don't get put off by the shape of the squash!

INGREDIENTS

• x1 butternut squash
• Olive oil, salt and pepper and oregano
• 100g quinoa
• 1/2 each coloured peppers (red, orange and green)
• 70g kale
• 1/2 a small red onion, diced
• 2 tbspns toasted pine nuts
• 100g feta
• small bunch of parsley for garnish
• juice of half a lemon

METHOD

1. Heat the oven to bake at 200 degrees
2. Halve the squash and scoop out the seeds with a spoon 
3. Place the squash on a baking tray, skin side down and sprinkle with olive oil, salt and pepper and the oregano
4. Bake in the oven for 40 minutes - 1 hour depending on the size of your squash
5. Slice the peppers into 1cm thickness and bake with the squash about five minutes before you remove the squash

1. While the squash is baking, cook your quinoa according to the packet instructions (alternatively you can also use pre-cooked quinoa)
2. Cook the kale for a couple of minutes with a small amount of water in a covered microwave safe dish, blanch with cold water and drain, then roughly chop
3. Slice the red onion and dice the peppers once they are removed from the oven
4. Combine the quinoa, kale, peppers, red onion, crumbled feta and toasted pine nuts with the lemon juice
5. Once the squash is cooked through (check by piercing the squash with a knife - if it goes through smoothly it is cooked) remove from the oven and spoon the quinoa mix into the hole and down the neck of the squash
6. Garnish with salt and pepper and parsley. 

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 Aubergine Parmigiana

This dish is an Italian favourite in Love Bites style. Very easy to assemble and looks and tastes delicious. A nice alternative to lasagne without the pasta and full of your five plus a day!  Feel free to add more layers as you wish but this recipe was just perfect for two. 

A sure winner for some warming comfort food, yum! 

INGREDIENTS

• 1 aubergine sliced widthways in about .5cm slices
• 1 courgette sliced widthways .5cm slices
• 1 300g jar of Lloyd Grossman tomato and basil sauce
• 1 ball of mozzarella 
• 100g feta 
• 1/3 cup of fresh bread crumbs
• 2 tbspns toasted pine nuts
• 1 handful of basil leaves

METHOD

• Heat the oven to 180 degrees
• Lightly fry the aubergine and courgette slices On a medium heat in a fry pan on both sides
• Remove from the heat and layer the aubergine in the bottom of a medium sized lasagne dish 
• Pour over half the tomato sauce mixture and layer over the courgette
• Tear over half the mozzarella and feta then layer with another layer of aubergine and courgette if you have some left over. Repeat with the sauce and cheese, top with the bread crumbs, half the basil leaves and pine nuts
• Cook the Parmesan in the oven for 20 minutes until the aubergine and courgettes are cooked through. You can test this by pricking a knife through the centre of the dish. 
• Remove from the beat sprinkle with the remainder pf basil leaves and serve with a side salad.

Love Bites Zesty Zuchinni Penne

This recipe was inspired by a pasta dish I had at Carluccio's an Italian chain restaurant here in the UK. The dish was so simple but tasted so fabulous that I had to attempt to re-create it Love Bites style. 

Super quick for a lunch dish or light dinner but a sure winner every time. 

Serves 2

INGREDIENTS:

Enough fresh or dried penne pasta for two people (whole wheat is good
1 grated zucchini
1 small fresh chilli deseeded and finely chopped
Zest and juice of one lemon
2 cloves garlic crushed
Fresh spinach leaves 
Parmesan and good quality olive oil to garnish

METHOD:

• Cook the penne as per packet instructions 
• Heat a lug of frying oil in a pan over a low to medium heat 
• Sauté the garlic and chilli and add grated zucchini cook for a further few minutes
• Once pasta is cooked drain then add the zucchini mixture to the pasta (Tip: hold on to a bit of the pasta water to nourish the pasta sauce) 
• Add in lemon juice, zest and spinach and stir to combine
• Serve into dishes and sprinkle over the parmesan and garnish with an extra lug of the good quality oil

A Roast Chook

It dawned on me recently when my Twin sister called me to inquire about cooking a roast chicken, that I hadn't yet embarked on penning my thoughts on a cooking a classic roast chicken. A roast chick is something everyone should know how to do. They can be simple or as elaborate as you like, and are always best shared especially when you see the smiles on everyone's faces when you pull off a good one! Standard questions were thrown my way from the Twin, 'how long does it take to cook?' and 'what do you stuff it with?' which reminded me of the time about a year and a half ago when I called my Mother with the same questions. I now have the answers and think cooking a roast chicken or any type of roast takes a bit of practice but a roast they will always be a kick-ass meal.

For starters you can stuff the chicken with anything but it always requires something to moisten the meat. A lemon for instance is a great moistener, it provides subtle flavour and nourishment to the meat. And fresh herbs are always a good accompaniment to provide a fresh fragrance to the meat. As for veges, colour is always a key ingredient for me (my Mother taught me well! Thanks Jannie!).

Embark on cooking my beginners Roast Chook and you'll be on your way to flying colours. Enjoy!

Ingredients

• 1 whole chicken
• 1 lemon
• 1 handful of fresh herbs (rosemary, parsley, thyme etc)
• Schwartz Garlic Italian Spices
• Salt and Pepper to garnish
• Olive Oil
• Potatoes, kumara, parsnip, red onion, pumpkin, carrot, garlic cloves

Gravy

• 2 tablespoons of Gravy Granules
• 2 cups boiling water
• Salt and pepper

Method

• Turn the oven on to 180 degrees
• Cooking times may vary depending on the size of your chicken, check the packet information first
• Squirt some olive oil in the bottom of a roasting pan
• Pierce a lemon with a toothpick and place in the microwave for 40 seconds, this will help to enhance the flavour whilst the chicken cooks
• Place the chook in the pan and separate the legs, carefully place the lemon inside the chickens cavity and stuff the fresh herbs in the hole
• Rub over with extra oil, salt and pepper and the garlic Italian spices
• Cover with tin foil and place in the oven breast side up for the allocated time, checking about half way through
• If the chicken takes about an hour and a half place the washed and chopped veges around the chicken after 1/2 an hour, these should take roughly about an hour to cook through
• Throw all veges into the pan (whole garlic cloves and a couple crushed). Ensure you cover the veges with oil, salt and pepper and to make them crunchy check them every 20 minutes and turn the potatoes, kumara and pumpkin around, 
• To check the chicken is cooked through, pierce through the breast with a sharp knife then press down lightly, if the juices are clear then the chicken is cooked
• Remove the veges and set aside, remove the chicken and wrap in foil, set aside whilst you make the gravy

Gravy

• Move the roasting dish onto a low-medium heat on the stove
• Add the gravy granules to the meat juices and stir to combine, add the water as needed
• Continue to stir until gravy is thick, adding more water, granules, or flour to your desired thickness
• Add salt and pepper to taste

Serve this roast with peas, beans, peppers, Yorkshire puddings or any other veges that tickle your fancy.

Enjoy with a nice bottle of wine and great company!

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 Moroccan Lamb & Couscous Vege Salad

This recipe is always sure to win every time I make it. You don't have to follow the recipe precisely which makes each time I make it slightly different but always full in flavour and full of colour. I usually tend to go for veges in season and don't be afraid to add some leafy greens here and there or create your own masterpiece from this recipe base. I have plenty of variations!

Ingredients

§  2x lamb fillets / steaks / pre diced lamb

§  Moroccan seasoning to taste
§  2x garlic cloves, crushed
§  1/2 an aubergine cut into bite sized pieces (not necessary)
§  2x zucchini sliced
§  ½ red and yellow capsicum cut into bite sized pieces
§ 1x red onion quartered and broken up 

§  A handful of mint or coriander chopped roughly

§  Feta diced
§  Lemon juice to taste
§  Salt and pepper to taste
§  Balsamic vinegar
§  Olive oil 
§  Enough couscous or bulgar wheat for how many people you are serving (for 2-3 I use just over a cup).

Alternatives

Kalamata olives are also nice tossed through this mix, as is pumpkin, mushrooms and fresh cherry tomatoes.  You can also serve this along with fresh spinach or rocket leaves for a fresh summer option.

To Make

§  Combine the meat, Moroccan seasoning, 1 clove of garlic, ½ lemon juice, and ½ oil in a bowl

§  Cover and refrigerate for ½ an hour or overnight
§   Two ways to cook the veges -  if you are short on time I would suggest stir fry the zucchinis, peppers, onion and remainder of the garlic until tender to bite, (if you are using kumara, pumpkin or aubergine you may want to pre-cook this in the microwave and then add to the stir fry to finish off). Or you can grill all the veges with the rest of the olive oil and garlic until slightly crispy and tender in an oven, would usually take 20 minutes in a 200 degree temperature)

§  Cook the couscous or buglar wheat as per instructions on the packet.

 § Heat a fry pan over a high heat, fry the lamb until browned (about 2-3 mins each side)

§  Remove from heat and leave to sit for a couple of minutes
§  Combine balsamic vinegar and lemon juice with salt and pepper and stir through the cooked couscous / bulgar wheat
§  Toss through the cooked veges and lamb
§  Garnish with the feta, herbs and add balsamic vinegar as a dressing.

Serves 2-3.