TERIYAKI SALMON ON ASPARAGUS SPEARS – PHASE 3

INGREDIENTS 200 grams salmon Bunch of asparagus 2 cloves of garlic chopped 1 heaped teaspoon grated fresh ginger Pinch of stevia 1 tablespoon tamari 1 tablespoon olive oil DIRECTIONS Heat oil in pan. Add half the garlic and asparagus spears and toss until gently cooked. Place onto serving plate. Bring pan back to heat and add remaining garlic and ginger. Add...

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TARAKIHI STUFFED CAPSICUM – PHASE 3

INGREDIENTS 1 tarakihi fillet 1/4 chopped onion 1 tablespoon grated fresh ginger 1 teaspoon cumin 1 stalk lemongrass 1 teaspoon tamari 1 tablespoon olive oil 1 capsicum cut into quarters 2 tablespoons fish stock DIRECTIONS Place all ingredients (except oil and capsicum) into food processor and blitz until it becomes a thick paste like texture. Spoon mixture into capsicum. In pan heat...

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TERIYAKI SALMON ON ASPARAGUS SPEARS – PHASE 3

INGREDIENTS Bunch of asparagus 2 cloves of garlic chopped 1 heaped teaspoon grated fresh ginger Pinch of stevia 1 tablespoon tamari 1 tablespoon olive oil 200g salmon DIRECTIONS Heat oil in pan. Add half the garlic and asparagus Spears. Toss till gently cooked being careful not to overcook. Place onto serving plate. Bring pan back to heat. Add remaining garlic and ginger. Add salmon...

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SQUID WITH GINGER, BROCCOLI AND ASPARAGUS – PHASE 3

INGREDIENTS Whole squid gutted cleaned and scored and cut into pieces 2 pieces ginger 1/2 head of broccoli (part boiled for 1 min) 1/2 bunch asparagus 2 tablespoons tamari sauce 1/2 cup chicken stock 1 tablespoon olive oil DIRECTIONS Heat oil in pan. Add ginger. Fry a couple mins till fragrant. Add squid. Toss and fry till cooked...

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SMOKEY MUSSEL PAELLA – PHASE 3

INGREDIENTS 400 grams mussels boiled and de-shelled 3 cloves garlic chopped 1/4 cabbage Few saffron threads 1/2 cup fish or chicken stock 2 tablespoons tomato paste Splash of liquid smoke 1/4 cup beans 1 tablespoon olive oil DIRECTIONS Prepare mussels and place aside. Blitz cabbage in processor until it resembles 'rice' crumbs. In paella dish (or frypan) heat oil and add garlic....

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TUNA & CAULIFLOWER SOUP – PHASE 3

INGREDIENTS 200 grams tuna chunks 1 teaspoon tomato paste Spinach Cauliflower 1 and a half cup of stock cubes Some spices of your choice, black pepper, paprika and mixed herbs DIRECTIONS   Bring stock cubes to boil then add cauliflower,let it steam add spices cook for 5 mins. Add tuna and till it cooks. At last step add the spinach and cook...

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SCALLOPS – PHASE 3

INGREDIENTS Scallops 175grams Spinach 1 cup Fresh snow peas 1/4 cup Onion Pepper Vegie stock Milk/light cream 10mls Hot sauce Garlic Squeeze of lemon juice Splendier noodles (angel hair noodles)   DIRECTIONS With a little vegetable stock cook scallops with garlic and onion. Drain off stock and light cook in juices. Add milk/cream, then pepper, hot sauce , spinach, squeeze of lemon and noodles Continue cooking...

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