Not exact matches
2 tablespoons olive oil 1 medium leek, diced 2 cloves garlic, minced 1 pound (450 g) red kuri squash, seeded, peeled and diced 1 medium Bartlett pear, peeled, cored and diced 1 medium Yukon gold potato, peeled and diced 1/2 teaspoon ground coriander 2
cups (500
ml)
chicken stock 1/3
cup (85
ml) unsweetened coconut milk 1 1/4 teaspoon fine sea salt (or to taste)
Bring to a simmer and then add the remaining 1 1/2
cups / 360
ml stock,
chicken, and hominy.
Ingredients Extra virgin olive oil, for cooking2 red onions, roughly chopped2 teaspoons chopped lemon thyme2 teaspoons chopped rosemary4 large ripe figs, halved4 large Barossa or other corn - fed
chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2 cup (125 ml) Golden Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve
chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2
cup (125
ml) Golden
Chicken Stock (page 132 of book) 1/2 cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve
Chicken Stock (page 132 of book) 1/2
cup (125
ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve Method.
1 1/2
cups vegetable or
chicken stock 2 teaspoons ground cumin or curry powder 1 1/2
cups couscous, uncooked 425g can chickpeas, drained 3 medium tomatoes, finely diced 1/4
cup parsley, chopped 2 spring onions, sliced (include green tops) Rind of 1 lemon or orange, grated Juice of 2 oranges (150
mL) 1 tablespoon vegetable oil
INGREDIENTS 4 tablespoons olive oil 1 30g packet dried porcini mushrooms 2 brown shallots (finely diced) 3 cloves garlic (finely chopped) 4 - 5 large sage leaves 4 - 5 stems thyme (whole) 1 small stem rosemary 1 bay leaf 4 x portabello mushrooms (about 300g)(chopped) 1
cup white wine 1 ripe tomato (chopped) 300
ml chicken stock Salt & pepper
2 bunches of watercress (chopped, including stems) 1 onion, sliced finely 2 small russet potatoes, sliced finely with a mandoline 475
ml / 2
cups chicken or vegetable
stock, 150
ml cream / crème entière (optional) 3 cloves, crushed A small cube - sized piece of fresh ginger, grated A teaspoon of turmeric Salt & a dash of black pepper
Pumpkin, chorizo and black bean soup 1 tablespoon extra virgin olive oil, plus extra, for drizzling 125g firm air - dried chorizo, thinly sliced 2 cloves garlic, thinly sliced 1 x 400g can chopped tomatoes 2
cups (500
ml)
chicken stock 500g Japanese pumpkin, peeled and chopped sea salt and cracked black pepper 1 x 400g can black beans, rinsed and drained Heat the oil in a medium saucepan over medium heat.
WEEKDAY Breakfast: 2 scoops of Optimal Protein Powder with 120
ml of rice milk, 1/2
cup of organic frozen fruit, 113 g of Greek yoghurt, 1/2 a teaspoon of stevia and cinnamon sprinkled on top Morning tea: Power cake — one rice cake with 1 tablespoon of raw sunflower seed butter, topped with sliced fruit Lunch: Optimal Cleanse shake Afternoon tea: Home - made turkey jerky with sliced apples Dinner:
Chicken quinoa (170 g cubed chicken, prepared with chicken stock), with onion, bell pepper, garlic, basil, sea salt and
Chicken quinoa (170 g cubed
chicken, prepared with chicken stock), with onion, bell pepper, garlic, basil, sea salt and
chicken, prepared with
chicken stock), with onion, bell pepper, garlic, basil, sea salt and
chicken stock), with onion, bell pepper, garlic, basil, sea salt and pepper
Bring to a simmer and then add the remaining 11⁄2
cups / 360
mL stock,
chicken, and hominy.
Ingredients • 600g (2 1/2
cups) red rice • 100
ml (5 tbsp) extra virgin olive oil • 30g (3 medium cloves) garlic, finely chopped • 150g French shallot, finely chopped • 600g (4 medium - sized)
chicken thighs, cut into 2 cm chunks • 2 large spicy chorizo sausages, cut into slices • 1
cup cherry tomatoes plus extra for garnish • 250g large mussels, cleaned • 150g (1 1/2 medium sized) red bell peppers, seeded and chopped into 1 cm pieces • 150g (1 1/2 medium - sized) green bell peppers, seeded and chopped into 1 cm pieces • 5g (1 1/2 tsp) pimentón picante (smoked hot Spanish paprika) • 225g large raw peeled prawns • 3g (1 heaped tsp) loosely packed saffron strands • 1.5 litres fish
stock • Himalayan pink salt • Bunch of rocket • Bunch of basil
Kyle Kwong's
Chicken with soy and ginger Bring to a boil together these ingredients to make a stock: 750 ml Xiaoshing wine 8 green (spring) onions 12 cloves of garlic, peeled and crushed 1.25 cups of sliced ginger 1/3 cup of salt 6Litres water Reduce heat and simmer for 15 minutes 1.6 kg organic chicken: rinse, removing excess fat and place in simmering stock breast down Simmer for 14 minutes making sure it doesn't start boiling again (but it is important that is si
Chicken with soy and ginger Bring to a boil together these ingredients to make a
stock: 750
ml Xiaoshing wine 8 green (spring) onions 12 cloves of garlic, peeled and crushed 1.25
cups of sliced ginger 1/3
cup of salt 6Litres water Reduce heat and simmer for 15 minutes 1.6 kg organic
chicken: rinse, removing excess fat and place in simmering stock breast down Simmer for 14 minutes making sure it doesn't start boiling again (but it is important that is si
chicken: rinse, removing excess fat and place in simmering
stock breast down Simmer for 14 minutes making sure it doesn't start boiling again (but it is important that is simmers!)
INGREDIENTS: olive oil; 1 onion, diced; 1 leek, sliced; 2 cloves garlic, crushed; 4 medium potatoes, peeled and diced; 750
ml chicken stock; 750
ml water; 1 bunch silverbeet, green parts only; 1/2
cup cream.