Marinate beef in vinegar, broth and spices. After marinating, arrange it on skewers with onion petals and apple. Barbecue until cooked through, basting frequently with the remaining marinade. Heat the remaining marinade until thick and use it as a dipping sauce.
· 1/2 cup button mushrooms cleaned, stemmed and chopped
Directions:
Preheat oven to 375 degrees F. Add vegetable broth to an 8-inch ovenproof skillet over medium heat.
Add leeks and green onion (add mushrooms for AP now), cooking until softened, approximately 3 to 4 minutes.
Add tomatoes, smoked paprika, garlic powder, chipotle chili powder, cayenne pepper, dried oregano, salt and fresh parsley. Cook for 1 minute, stirring occasionally. In a medium bowl, whisk eggs and egg whites together. Pour eggs over onion and leek mixture. Cook without stirring for 2 minutes. Gently stir. Cook for another minute without stirring. Bake for 8 to 10 minutes until firm or set throughout. Cool for 5 minutes in pan. Cut into 6 wedges. Serve warm.
Begin by making pizza sauce: Add 1 tbsp chicken broth, minced garlic and onions to a small pan and sauté until the garlic begins to brown.
Add the canned tomatoes, basil, 1/4 tsp black pepper and 1/2 tsp salt to the pan. Bring to a boil.
Boil for 3-5 minutes or until slightly thick. Remove from heat and puree. Set aside.
Add 4 Tablespoons water to a large pan along with the onion slices. Cook over medium heat, stirring occasionally until the water has evaporated and the onions are beginning to brown on the bottom of the pan (about 8 minutes). Add another 4 tablespoons of water to the pan and let it cook off again, stirring occasionally. The onions should be nicely browned and caramelized.
Add the mushrooms and 1/4 cup more water to the pan and sauté until all the liquid has been absorbed. Add salt to the mix and set aside.
In a large bowl, mix ground chicken and salt. Press chicken mix into an 20cm pizza pan. Cover with plastic wrap and press again or use a rolling pin to make the chicken as flat and even as possible. Remove the plastic wrap.
Bake the chicken crust in a 200̊C oven for 20 minutes, chicken crust will begin to brown.
Remove from the oven and spread pizza sauce over chicken crust, leaving ½ cm gap around the edges.
Distribute the mushroom and onion mix evenly on top of sauce.
Return the pizza to the oven for another 5 minutes. Remove and sprinkle with nutritional yeast, serve while hot!
500gms lean beef flank steak, sliced 1/4 inch thick on the diagonal
Arrowroot to thicken
2 bunches green onions, cut in 2-inch lengths
Ingredients
Step 1 Heat 2 teaspoons of oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
Step 2
Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
Step 3
Heat the further oil in a deep-sided skillet or wok to (190 degrees C).
Step 4
Drop beef into the hot coconut oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
Step 5
Pour off excess oil from skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce with a bit of arrowroot to thicken. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.
Barramundi 4 x 250g fillets of barramundi, skin on 2 tbsp coconut oil
Bok Choy
Braised Bok Choy 2 tbsp coconut oil 4 bunches bok choy, outer leaves removed, halved lengthways 3 slices ginger 3 tbsp light soy sauce
To serve bean sprouts long red chilli, finely sliced coriander leaves salt and pepper, to seaso
Steps:
For the Asian Vinaigrette, place all ingredients and 2 tablespoons of water in a small bowl and stir well to combine. Season to taste and set aside.
For the Shiitake Mushrooms, heat coconut oil in a large frypan over high heat. Add mushrooms and cook, stirring occasionally, until golden and tender. Season, remove from heat and set aside in the pan to keep warm.
For the Barramundi, season the barramundi fillets with salt and pepper on both sides. Heat a large frypan over a medium heat. Fry the barramundi, skin side down, until the skin is crispy, about 2-3 minutes. Turn the fillets over and fry until just cooked through, about 1-2 minutes. Remove from pan and set aside on a warm plate.
For the Braised Bok Choy, heat a large frypan over medium heat. Add coconut oil and place bok choy, cut side down, in the pan. Cook until caramelised, about 1-2 minutes. Turn the bok choy over, add the sliced ginger and soy sauce to the pan with a little water if necessary. Cover and steam until tender and liquid has evaporated, about 2-3 minutes.
To serve, remove ginger slices from Asian Vinaigrette and discard. Place bean sprouts in a pile on each plate. Arrange 2 bok choy halves and a few quarters of Shiitake Mushroom next to the bean sprouts. Place a piece of the Barramundi on top of the bean sprouts. Garnish with red chilli and coriander leaves. Serve immediately with the Vinaigrette on the side.
Put on a pot of water so it will be boiling by the time you are ready to cook them.
Heat up a 14-inch non-stick saute pan add 1 tsp coconut oil. Saute the meat until it starts browning on both sides then add the onion saute until softened. Add the garlic and ginger and stir in the sesame seeds. Add the chicken broth and soy sauce bring it up to a high simmer and add the prepped Miracle Noodles as described below. Sprinkle with chili flake and stir some more. Ad entire mixture to bowl and serve hot.
Prep the Miracle Noodles (boil for 1 minute, then drained, rinsed and pat dry)
1/2 cup chopped fresh spearmint (or 2 tablespoons dried spearmint)
METHOD
1 Marinate the chicken: Place chicken pieces in a bowl after removing skin. Mix vinegar with oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.
2 Make honey spearmint glaze: In a small bowl mix honey, spearmint, and just enough water for a good basting consistency. Set aside for glazing the chicken.
3 Grill the chicken: Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill. Cook for approximately 25-40 minutes, covered, turning every 7 or 8 minutes.
4 Baste with the glaze: For the last 5-10 minutes of cooking, baste all sides with the honey spearmint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast
Note that although the breast pieces are bigger, they may finish cooking earlier than thighs.
