Melissa Joulwan’s Olive Oil Mayo

image

This is the easiest, most delicious addition to any meal you can make!  Melissa Joulwan’s blog – The Clothes Make The Girl is excellent, visit her page to watch her video on how to make this beautiful mayo.

1 egg
1/4 cup and 1 cup (light, mild tasting olive oil not extra virgin)
2 tbs lemon juice @ room temperature
1/2 tsp salt
1/2 tsp dry mustard (mustard powder)

Directions

Leave the egg and lemon out of the fridge for 4 hours before making this recipe, this is an important step!

Place the egg and lemon juice in a blender or food processor.  Let them sit together for 30-60 minutes.  Add the mustard, salt and 1/4 cup of olive oil. Whirl until well mixed-about 20-30 seconds.

The next important step!  While the blender is going, very slowly drizzle the skinniest amount of olive oil you can manage and still have movement in the oil.  This takes about 3 minutes. Breathe, relax and drizzle slowly. Resist the temptation to dump the oil at the end, continue to slowly drizzle, your patience will be rewarded!

Did your mayo not quite work? No need to despair! It will still taste amazing and you can use it like a hollandaise or salad dressing!

Advertisements

Dukkah

image

image

Dip strips of chicken or pieces of fish in egg and then sprinkle some dukkah on a plate. Press the chosen meat into the dukkah to coat, you can also use a little almond flour or coconut flour to dilute the dukkah a little.

Cook in batches in a little coconut or olive oil.

Serve with salad and kumara chips.

Enjoy!

Breakfast Beef Strips

SAMSUNG

 

A simple and quick deconstructed breakfast.

I used:

  • Scotch fillet steak
  • Black olives
  • Egg
  • Salad greens
  • Avocado oil

In a non-stick fry pan heat a little coconut oil, bring to a medium/high heat.  Cut the steak into strips and place in the fry pan, cook 1 min each side.  Serve with salad greens tossed in a little avocado oil, 2 tbs of black olives and a boiled egg.  Quick, easy and tasty!

Apple, Pear and Berry Coconut Crumble

IMG_20130407_162919   IMG_20130407_171219

I made these to take to my Dad and Stepmum’s for dessert as a thank you for babysitting, but mainly to highlight things can still taste good without sugar!  They were great, so I thought I should share the recipe.  The recipe below will serve three people, please adjust quantities accordingly if feeding more than three.

I used:

  • 1 pear, cored, peeled, sliced thinly
  • 1 apple, cored, peeled, sliced thinly
  • small handful of sultanas
  • large handful of frozen berries
  • 1/2 tsp cinnamon
  • tiny sprinkle of nutmeg
  • 3 tbs threaded coconut
  • 3 tbs creamed coconut (coconut butter or manna)
  • 3 tbs almond flour

Preheat the oven to 180 degrees celcius.  In ramekins, layer the pear and apple with cinnamon, nutmeg, sultanas and frozen berries, taking care to have a fairly even layer of apple and pear for the top layer.  Sprinkle the coconut over the top layer.  In a small bowl, use your fingers to crumble the creamed coconut and almond flour together, cook in the oven for 15-20 minutes or until brown on top.

Enjoy!

Roast Chicken with Lemon and Rosemary

IMG_20130407_163611

This is a great family friendly meal.  We had miniature pumpkins at our local supermarket, so I have used them in this recipe and they were amazing!  Brussel sprouts cooked in a little olive oil, balsamic vinegar and bacon would have been great with this dish as well!  The quantities below fed 4 of us with leftovers, which we used for lunch the next day.

I used:

  • 1 x 1.6kg whole free range chicken
  • 1 lemon, cut into 4 wedges
  • 2 stalks of rosemary, approx 10 cm long
  • 1 miniature pumpkin, washed and cut into wedges
  • 1 sweet potato (kumara), washed and cut into chunks
  • vegetables for serving
  • olive oil
  • salt and pepper

Preheat the oven to 240 degrees celcius.  Wash the chicken, pat dry with paper towel and brush with a little olive oil, salt and pepper.  Place the rosemary and lemon wedges inside the chicken, squeezing the lemon wedges to release some of the juice into the cavity before dropping them in.  Place the chicken into a shallow dish or roasting dish and reduce the oven to 200 degrees celcius.  Cook for 1 hour and 20 minutes, covering with tinfoil and resting for 15 minutes prior to serving.

Toss the pumpkin wedges and kumara chunks in a little olive oil and place on an oven tray covered in tinfoil, adding to the oven when the chicken has been cooking for 45 minutes.

Serve with steamed vege.

Enjoy!

Chicken Casserole, with bacon, olives and capers

IMG_20130406_194222

 

This is a great recipe for the whole family, I served it on salad greens, but the rest of the family ate it atop sweet potato/cauliflower mash which looked much nicer than mine.  Unfortunately I was unable to take a photo before they started eating, so my meal while very tasty, looks a little messier!

I used:

  • 6 boneless chicken thighs
  • 6 rashers bacon
  • 3 cloves garlic, chopped
  • 4 tbs black olives
  • 2 tbs capers
  • 2/3 cup cherry tomatoes, halved
  • 3 tbs fresh flat leaf parsley, chopped
  • 4 small wedges lemon
  • 1/3 cup olive oil
  • salt and pepper

Wrap the chicken thighs in bacon, trying to meet the ends of the bacon together.  Bring a frying pan to a medium-high heat, add a little olive oil, garlic and brown the chicken.   In the bottom of a casserole dish, put the olive oil, olives, capers, and tomatoes, place the chicken on top, add the lemon wedges and sprinkle the flat leaf parsley on top.  Cook for 30 minutes at 180 degrees celcius, resting for 5-7 minutes prior to serving.  Serve on mash or salad.

Enjoy!

Scotch Fillet and Cashew Satay

IMG_20130406_110124

I decided to try my hand at a cashew satay sauce for something different with our steak tonight and it turned out well, although not as traditional as the usual satay due to the lack of chilli and fish sauce, but still not bad!  If making this at home and you have fresh chilli and a sugar free fish sauce, I would recommend using it as it would definitely improve this recipe.

Cashew Satay Sauce:

  • 2-3 tbs cashew butter
  • 3 cloves garlic, finely diced
  • 1 small brown onion, finely diced
  • 2 tsp cumin
  • 1/2 tsp turmeric
  • 1 & 1/2 tsp ground coriander
  • 1/4 cup of coconut milk or coconut cream
  • salt and pepper
  • olive oil for cooking

Heat a small saucepan to a medium heat, add olive oil, garlic and onion and cook 1-2 minutes or until onion becomes translucent.  Add the cumin, turmeric, coriander, salt and pepper and mix in, if you have sugar free fish sauce and fresh chilli, add 1 tsp fish sauce and 2 finely chopped fresh red chillis here.  Finally add the coconut milk and cashew butter, being sure to mix together well.  Add some chopped fresh coriander (cilantro) if you have some.  Keep warm until the steak is ready.

Scotch Fillet Steak, Pureed Sweet Potato and Cauliflower

  • Scotch fillet steak
  • 1 sweet potato (kumara), peeled and chopped
  • 5 florets cauliflower
  • steamed vegetables for serving (I used carrots and brussel sprouts)
  • olive oil
  • salt and pepper

Heat a frying pan to a medium-high heat.  When very hot, add a little olive oil searing for 1-2 minutes before turning the heat down a little to cook a further 5 minutes, do the same on the other side and rest for 5-7 minutes before serving.  Add 1-2 minutes to the cooking time each side if you prefer it well done.

Meanwhile, place the sweet potato and cauliflower in a saucepan of water and bring to the boil.  To cook the other vegetables, I usually place them on top of the sweet potato etc to steam approx 3 minutes before the sweet potato is cooked.  When cooked, remove the steamed vege and put on serving plates.  Drain the sweet potato and cauliflower, add a small drizzle of olive oil and season with salt and pepper.  Using a masher or barmix, mash or puree.  Spread the mash onto the plate, place the cooked steak on top and then top with the cashew satay sauce or serve on the side.

Enjoy!