Chicken Liver Pâté
INGREDIENTS
4 strips of bacon
1 1/2 cup leek greens, chopped
1 garlic clove, chopped
500g chicken liver
1 tbsp olive oil
1/2 cup red wine
1 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp dried sage
1 bay leaf
4 tbsp bone broth
1 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1/4 tsp sea salt
METHOD
Brown the bacon in a large skillet over medium high heat.
Once cooked, remove the bacon and set it aside for later. Keep the grease in the skillet (remove some if there is too much).
Add the leek and garlic to the hot skillet and briefly sauté them.
Move the greens to the side of the skillet and add the chicken livers. Drizzle over with the olive oil and cook for 4 minutes, or until brown on one side.
Flip the livers over and add the wine & dried herbs. Stir to combine everything. Cover the pan and reduce to a low heat. Let it simmer for 15 minutes, then remove the lid and cook for an additional 1 minute.
In a food processor, blend the liver mixture with the cooked bacon, bone broth, fresh herbs, and salt until it becomes a smooth mixture.
Portion the mixture into 4 small serving cups and chill in the refrigerator until cold. Consume the pâté within 4 days.
Serve the pâté as a delicious snack or light lunch with crackers, toast or crudités, for example, cucumbers, zucchini, apples, and pears.
Bon appétit! Served on my “Piano” canapé plate.
Carrot Zucchini Soup
Serves 4
INGREDIENTS
2 medium zucchinis
4 carrots
2 red bell peppers
2 cups vegetable stock
1 cup coconut milk
1 tsp fresh ginger, peeled and grated
1 tsp paprika
1/2 tsp turmeric
Salt and pepper to taste
Fresh parsley for garnish
METHOD
Wash all the vegetables.
Chop the zucchinis, carrots, and bell peppers into small pieces.
Heat olive oil in a pot over medium heat, add the chopped vegetables. Cook them for a few minutes, making sure they do not brown.
Add the vegetable stock, coconut milk, paprika, ginger, and turmeric and stir.
Let the soup simmer over low heat for about 20 minutes, until the vegetables are soft.
Using a blender, blend the mixture until it becomes a smooth and creamy soup. Season with salt and pepper to your taste.
Divide the soup over 4 bowls. For garnish, top each portion with fresh parsley and drizzle with a little bit of fresh coconut milk before serving.
Can be served hot or chilled.
Bon appétit! Served on my “Impromptu” soup and pasta plate.
Green Papaya Salad
Serves 2-4
INGREDIENTS
Dressing
1/4 cup balsamic vinegar
2 tablespoons maple syrup or honey
1 tablespoon soy sauce
2 tablespoons lime juice
1 clove of garlic minced
2 tablespoons chopped shallots optional
Salt and pepper to taste
Salad
1 small green papaya
1 large carrot
1 cucumber
1/3 cup fresh mint or coriander leaves, chopped
4 tablespoons sesame seeds, lightly toasted
METHOD
Start by combining all the ingredients for the dressing in a small bowl and set it aside.
Using a peeler, peel the outer skin of the papaya.
Cut the papaya in half and grate it using a large grater. Put it in a large bowl.
Peel the carrot, and grate it and the cucumber. Add them to the bowl with the grated papaya.
Mix the grated green papaya, carrots, and cucumber together with the chopped mint or coriander.
Pour in the dressing and toss well to coat the whole salad.
Arrange on plates and serve with your choice of fried tofu or chicken.
Sprinkle with nuts and toasted sesame seeds to garnish before serving.
Bon appétit! Served on my “La Bohéme” soup and pasta plate on top of my “Piano” show plate in black.
Beetroot Hummus
INGREDIENTS
1 can chickpeas
1 beetroot
1/3 cup fresh lemon juice
1/4 cup tahini
1-2 garlic cloves, minced
2 tbsp extra-virgin olive oil
1 tsp ground cumin
Salt to taste
3 tbsp water
METHOD
Cook the beetroot in a pot of boiling water for about minutes.
Remove the beetroot and set it aside to let it cool down before peeling it and chopping it into rough cubes.
In a food processor, blend the tahini and lemon juice together for 1 minute. Pause and scrape the sides of the bowl and continue to blend for a further half minute.
Add the olive oil, garlic, cumin and 1/2 a tablespoon of salt to the tahini lemon mixture and process for 30-second intervals, until the mixture is well blended. Make sure to scrape the sides of the bowl in between.
Drain and rinse the can of chickpeas. Add half of them and half of the chopped beetroot to the food processor and mix for one minute.
Scrape the sides and bottom of the bowl and add the remaining chickpeas and beetroot. Process until the mixture is thick and smooth.
If the hummus is too thick and chunky, add a few tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust to your taste. Serve on bread with a drizzle of olive oil.
Bon appétit! Served on my “Impromptu” dinner plate.
Tuna Tapenade
INGREDIENTS
175 g green olives, pitted
4 anchovy fillets
1/2 can of tuna in oil
3 tbsp capers
25 ml extra virgin olive oil
METHOD
Blend all the ingredients together in a blender.
Transfer to a lidded container and place in the fridge to chill for a couple of hours.
Serve with crackers or toast.
Bon appétit! Served on my “La Bohème” canapé plate.
Portobello with Goat Cheese
Serves 4
INGREDIENTS
4 large portobellos
Fresh thyme
2 garlic cloves, finely chopped
4 slices of creamy goat cheese
Rocket leaves
Balsamic vinegar
Olive oil
Truffle balsamic glaze
Salt and pepper to taste
METHOD
Preheat the oven to 200°C.
Clean the portobellos and remove the stem.
Arrange the portobellos in an oven-proof dish and fill them with thyme and garlic. Drizzle them with a bit of olive oil and salt and pepper to taste.
Place the dish in the oven to bake for 10 minutes.
Top the portobellos with the goat cheese and continue to gratiné them until the cheese is warm and golden on top.
In a bowl, toss the rocket leaves with balsamic vinegar and olive oil to thoroughly coat.
Divide the salad onto 4 plates and top each one with a portobello mushroom. Squeeze a ring of truffle-infused balsamic glaze around the plate and serve while still hot.
Bon appétit! Served on my “La Bohème” dinner plate.
Zucchini Mint Soup
Serves 2
INGREDIENTS
50g unsalted butter
1 leek (white part only), thinly sliced
1 large potato, peeled and cut into 3 cm pieces
3 garlic cloves, crushed
1.5 L chicken broth
800 g zucchini, chopped
1 cup firmly packed baby spinach
A bunch of mint leaves
METHOD
Melt the butter in a saucepan with a lid over medium-high heat. Add the leek, potato, and garlic. Cover and cook for 5 minutes, stirring occasionally until leek has softened.
Increase heat to high and add the stock, then cover the pan and bring it to a boil. Let it boil covered for 5 minutes or until the potatoes are almost done.
Turn down the heat to medium and add the zucchini and cook for another 3 minutes until the zucchini is soft. Add the spinach and mint to the pan and stir until the spinach wilts.
Use a hand blender to blend the ingredients until smooth.
Divide the soup amongst 2 bowls and garnish with extra mint leaves.
Serve with sliced baguettes and blue cheese or goat cheese.
Bon appétit! Served on my “La Bohème” soup and pasta plate.
Salad with Beetroot and Goat Cheese
Serves 4
INGREDIENTS
8 cups mixed baby salad leaves, rinsed and dried
1 beetroot, thinly sliced
A pinch of dried chilli (optional)
Fresh mint leaves
Soft goat cheese
Toasted pumpkin seeds
Walnuts, chopped
Balsamic glaze
Dressing:
2 tbsp lemon juice
5 tbsp olive oil
Salt and pepper
METHOD
Make the dressing by combining the ingredients together.
In a bowl, mix the salad leaves and mint leaves together and pour the dressing over it. Toss to thoroughly coat all the salad with the dressing.
Arrange the sliced beetroot around 4 plates.
Divide the salad equally and place in the centre of each of the plates.
Sprinkle a bit of dried chilli (optional) on top of the salad.
Top the salad with crumbled goat cheese.
Sprinkle with toasted pumpkin seeds, chopped walnuts, and a drizzle of balsamic glaze and serve.
Bon appétit! Served on my “La Bohème” dinner plates.
Green Olive Tapenade
INGREDIENTS
1 jar green olives, pitted
1/2 cup salted almonds
1-2 garlic cloves
Anchovies to taste
Olive oil
Crackers or toast
METHOD
In a blender or mini food processor, blend olives, almonds, garlic and a couple of anchovies to taste. Add some olive oil and blend until the mixture is smooth and spreadable.
Serve on warm toast or crackers as a little snack together with a drink after a long day.
Bon appétit! Served on my “La Bohème” coasters.
Salad with Mango and Goat Cheese
Serves 2
INGREDIENTS
Mixed baby salad leaves
1 mango, peeled and sliced
1 packet of prosciutto slices
A pinch of dried chilli (optional)
Fresh mint leaves
Goat cheese
Toasted pumpkin seeds
Balsamic glaze
2 tbsp lemon juice
5 tbsp olive oil
Salt and pepper
METHOD
Rinse and dry the salad leaves.
Arrange the mixed salad, mint and mangoes on 2 plates.
Top it with the prosciutto slices, dried chilli (optional) and the crumbled goat cheese.
Mix the lemon juice, olive oil, salt, and pepper in a shaker to make the dressing.
Sprinkle the dressing over the assembled salad, and top it with roasted pumpkin seeds and a drizzle of balsamic glaze.
Bon appétit! Served on my “La Bohème” dinner plate.
Summer Salad with Quinoa
Serves 4
INGREDIENTS
1 cup quinoa
2 cups water
1/2 cup extra-virgin olive oil
4 limes, juiced
1 1/2 -2 tsp ground cumin
Red pepper flakes to taste
1 cup cherry tomatoes, halved
1 red bell pepper, diced
2 cans black beans, drained and rinsed
10 green onions, finely chopped
1/2 cup fresh cilantro, chopped
Salt and ground black pepper to taste
3-4 avocados, sliced
METHOD
Cook the quinoa as instructed on the package. Set aside to cool down.
Whisk olive oil, lime juice, cumin, and red pepper flakes together in a bowl.
Combine quinoa, tomatoes, red bell pepper, black beans, and green onions together in a bowl. Pour the dressing over the quinoa mixture and toss to thoroughly coat everything. Stir in the cilantro; season with salt and black pepper.
Serve immediately or chill in the refrigerator. Perfect with grilled chicken or turkey breast.
Bon appétit! Served on my “Piano” show plate.
Protein Gazpacho Soup
Serves 4
INGREDIENTS
4-5 large tomatoes, skinned
1 clove of garlic, peeled
2 small shallots, peeled
1 cucumber
1 red bell pepper, deseeded and halved
1 green bell pepper, deseeded and halved
1 medium jalapeño, deseeded
1 can of butter beans, drained
2 tbsp chia seeds
3 tbsp olive oil
3 tbsp red wine vinegar
Sea salt to taste
METHOD
Blend all the ingredients together in a blender or food processor until the consistency is smooth.
Chill for at least 4 hours, then serve.
Top with parsley, garlic croutons, and finely chopped cucumber.
Bon appétit! Served on my “La Bohème” and “Piano” soup and pasta plates.
Sultan’s Cream of Tomato Soup
Serves 2
INGREDIENTS
1 tbsp butter
1 tbsp shallots, chopped
1 tsp garlic, chopped
2 tbsp tomato concasse
1 small tin of tomato purée
1 oz Gin
4 tbsp chicken stock
4 tbsp fresh cream
Salt and pepper to taste
METHOD
Heat a large pan over medium heat and add the butter to the hot pan.
Add the shallots and garlic to the pan and sauté until the colour becomes light brown.
Add the tomato concasse and mix together with the garlic and shallots.
Stir in the tomato purée and flambé with the gin.
Add the chicken stock and fresh cream and make sure all the ingredients are mixed together well.
Season with salt and pepper, and serve immediately.
Bon appétit! Served on my “Impromptu” soup and pasta plate.
Mediterranean Chicken Salad
Serves 2
INGREDIENTS
1/2 cup red onion, minced
2 tbsp red wine vinegar
500g skinless chicken breasts
2 tbsp extra virgin olive oil
1 tbsp capers
3/4 cup mixed Greek olives, pitted and sliced
1 pinch of red chilli flakes
1 tbsp fresh oregano, chopped (or 1 tsp dried)
2 tbsp fresh parsley, chopped
2 cups baby spinach, rinsed
Salt to taste
Black pepper to taste
METHOD
In a bowl, marinate the minced onion in vinegar and set aside.
Bring 1 1/2 litres of water to a boil and add 2 tablespoons of salt.
Cut the chicken breasts in half crosswise and place them in the boiling water. Reduce the heat to low and let the chicken cook very gently at barely a simmer for 10-15 minutes until it is just cooked through.
Take the chicken out of the water and place it on a cutting board to cool down a bit before dicing or shredding it.
Mix the olive oil, capers, olives, chile flakes, oregano in a large bowl.
Add the onions, chicken, spinach, and parsley to the bowl and gently mix in with the olives. Add salt and black pepper to taste. Serve warm, at room temperature, or chilled. It is perfect served together with pasta.
Bon appétit! Served on my “Piano” soup and pasta plate.
Kale and Boursin-Stuffed Grilled Portobellos
It all begins with an idea.
Serves 4
INGREDIENTS
4 medium portobello mushrooms
Olive oil
5 ounces fresh kale, finely chopped
1/2 a 5.3-ounce container goat cheese with garlic and herbs, or Boursin cheese
1/2 onion, finely chopped
1/8 tsp sea salt
Freshly ground black pepper to taste
1 tsp fresh thyme, minced
Extra cheese for topping
METHOD
Preheat the oven to 200ºC.
Gently clean the mushrooms and remove the stem and gills. Brush with olive oil and pre-broil the mushrooms briefly.
Steam and drain the kale.
For the filling, mix the kale, cheese, onion, salt and pepper, and thyme together in a blender or food processor until it becomes even and creamy.
Spoon the filling into the cap of the mushrooms, making sure to divide it evenly amongst the mushrooms.
Cover the mushrooms with foil and bake them for 10-15 minutes in the oven.
During the last couple of minutes, remove the foil and top with the extra cheese and broil until slightly browned.
Remove and serve immediately.
Bon appetite! Served on my “Impromptu” dinner plate.
Cauliflower and Leek Potage
It all begins with an idea.
Serves 4-6
INGREDIENTS
1 cauliflower head, cut in small florets
1-2 leeks, chopped
2 tbsp olive oil
1 L vegetable stock
Topping:
Extra virgin olive oil
1/2 cup pine nuts, roasted
Freshly ground black pepper
Parsley finely chopped for garnish
1/2 lemon, freshly squeezed (optional)
METHOD
Heat the oil in a large pot over medium heat.
Soften the chopped leeks for about 10 minutes, until tender. Do not brown the leeks.
Add the cauliflower florets and heat through for 5 minutes before adding the vegetable stock.
Boil the mixture on medium-low heat for 8-10 minutes until the cauliflower is cooked. Depending on the floret sizes, cooking time will vary.
Turn off the heat and use a hand blender to blend the mixture until creamy.
Pour in 4-6 soup bowls and drizzle with olive oil and lemon juice. Sprinkle with roasted pine nuts and freshly ground black pepper. Garnish with parsley and serve.
Bon appétit! Served on my “Piano” pasta and soup plate as a delicious lunch or starter.
Tuna and Bean Salad
Serves 2
INGREDIENTS
1 can cannellini beans
1 can tuna in oil or brine
1 medium onion, finely chopped
1/2 cup celery, chopped
3 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
1 tbsp fresh parsley chopped
METHOD
Mix all the ingredients except for the parsley together in a bowl.
Taste the seasoning. Add more lemon if desired.
Toss in the finely chopped parsley and serve.
Bon appétit! Served on my “La Bohème” dinner plate.