Recipes

Honey and Chilli Glazed Pork Medallions

Ingredients 

1 t chilli powder
1/2 t foodies for food lovers Flaky Sea Salt
zest of 1 lime 
400g (1lb) pork tenderloin, trimmed and cut crosswise into 25mm (1-inch-thick) medallions
2 t foodies for food lovers Extra Virgin Olive Oil
1/4 c apple cider vinegar
1 T raw honey
6 - 8 baby carrots, washed and blanched for 3 minutes and then cooled (shocked) in ice cold water

Method

Mix chilli powder, lime zest and flaky salt in a small bowl. Sprinkle over both sides of pork.

Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, about 1 to 2 minutes per side.

Add cider vinegar and honey to the pan. Bring to the boil, scraping up any browned bits and then add the carrots. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, about 3-4 minutes.

Remove the pork to a warm plate, reduce the heat to low and cook carrots for 2 minutes more and cover with the glaze. 

Serve the pork drizzled with the glaze, carrots and your desired vegetables or salad.

Serves 4

Israeli Chicken

This recipe is one of my favourites. I refined it to make it dead simple and guests just love it. Serve with couscous or potato. Don’t forget to prepare it the day before.

Ingredients

1 ½ kg chicken thigh fillet

1 T chicken soup mix or chicken stock

¾ c Extra Virgin Olive Oil  foodies for food lovers of course!

3 T Curry Powder

2 T Garam Masala (Indian is the preference)

Method

Put the chicken into a baking dish. Add the marinade and massage into the chicken

Cover with cling film and refrigerate for a minimum of 5 hours, overnight is preferable, turning and massaging when you can.

Preheat your oven to 200°C

Bake for 45 minutes

Suggestion

Fry onion with some of the warm marinade; add slices of chicken and sautéed onions to cooked couscous, yum!

Lamb Tagine with Olives

Tagine’s are the wonderful stews of Morocco and have the same name as their cooking pot. These earthenware dishes with conical lids come in every conceivable size from tiny ones for a single person to huge ones that can cater for a vast banquet.

The meal is cooked and served in its dish and as you lift the lid you are enveloped with the delicious aroma of lamb, chicken or fish combined with prunes, quince, coriander, cumin or ginger – the variations are endless.

Ingredients

1.5 kg lamb, cut into cubes
5ml powdered ginger
2 onions, grated
5ml ground cumin
2 cloves of garlic, chopped
90ml foodies for food lovers Extra Virgin Olive Oil with a dash of lime
Handful of parsley, chopped
250g green olives
60ml fresh coriander leaves chopped
Salt and pepper to taste

Method

Put all the ingredients, except the olives into a bowl, and let the lamb marinate overnight. Transfer the lamb and the marinade to a tagine or casserole dish. Add enough water to cover the meat and simmer over a low heat, covered for 1 hour or until the meat is tender. Put the olives into the casserole after about 45 minutes. 

To serve, arrange the meat on a warm serving dish and reduce the sauce until it is thick.  Pour over the meat.

Serves 4 - 6

Hummus

Ingredients

2 c cooked chickpeas
3 cloves chopped garlic
2 t ground cumin
2 T Tahini (ground sesame seeds) optional
Pinch cayenne pepper
¼ c foodies for food lovers Extra Virgin Olive Oil with a dash of garlic
2 T lemon juice
Salt and freshly ground pepper to taste

Method

Blend together in the food processor until nice and smooth. If it is too dry, add a small quantity of water to give a smooth, thick consistency.

This hummus will keep for 4- 5 days in the fridge and also can be frozen. Enjoy!

Lemon and Olive Oil Marinade

Ingredients

2 t Balsamic vinegar

1/2 c Lemon juice

1/2 c foodies for food lovers Extra Virgin Olive Oil

1 t Garlic powder

1/2 t Ginger, ground

1 t Oregano, dried

1 t Sea salt

1/2 t Turmeric

Butterfish fillets with a fresh Karengo salsa

Ingredients

Butter and foodies for food lovers Extra Virgin Olive Oil for frying
6 Butter fish Fillets
foodies for food lovers Flaky Sea Salt
Pepper

Salsa
8 tomatoes, finely chopped
½ telegraph cucumber, finely chopped
1 red onion, finely chopped
2 T small capers
Handful flat parsley leaves
2 T Pacific Harvest Karengo fronds
2 T balsamic vinegar
150ml extra virgin olive oil
1 t dried chilli flakes
Juice of one lime

Method

Combine all of the salsa ingredients in a bowl. Season to taste, and set aside at room temperature.

Pat the fish dry with paper towels and then season the fillets with a little flaky sea salt and pepper.

Melt the butter in a fry pan on a low heat.  Once the butter is melted, add the oil and turn up to a medium heat.  Carefully lay the fish fillets in to the pan. Cook the fillets on both sides, turning once, until the flesh turns just white.

Serve the fish with a generous helping of the salsa spooned on top.

Salsa recipe and photo provided by Louise M. Fawcett of Pacific Harvest.