Category Archives: Dinner

Our favourite Whole Food dinner recipes

Duck with Passionfruit and Orange Sauce

Dinner, , , ,

Duck breast with orange and passionfruit sauce

This recipe pairs a big flavoured sauce with a big flavoured meat – passionfruit and orange sauce with duck breast. Our son also liked dipping the broccoli and turnip fries that we made to go with it in the sauce.

Ingredients

  • 1 or 2 duck breasts (depending on how many you are cooking for)
  • Juice of 1 large orange
  • pulp of 2 large passionfruit (or 3 smaller ones)
  • 1/2 a red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp honey
  • 2 tsp balsamic vinegar
  • salt and pepper
  • few thyme sprigs
  • ghee or coconut oil

Directions

  1. Fry the duck in a little ghee or coconut oil in a medium hot frying pan around 6 minutes on each side – starting with skin side.
  2. Get rid of most of the duck fat from the pan, but retain 1 Tbsp.
  3. Fry onion for a few minutes in the 1 Tbsp of Duck fat. Add the garlic and from for 1 more minute.
  4. Add orange, passionfruit, honey and balsamic vinegar. Cook until reduced to a thick sauce. Season with salt and pepper and remove from the pan. Add thyme and stir.
  5. Serve the orange and passionfruit sauce on the duck breasts, along with sweet potato fries or turnip fries and a salad or broccoli with fried garlic

Music to go with it…
Listen on Spotify: Drive by Truckers – English Oceans

 

 

Cauliflower Rice with Indian Spices

Dinner, , , , , , , , ,

Cauliflower rice with Indian Spices

We lived in India for 2 years and fell in love with the food. Indian cooking has been a regular feature of our table, and counts amoung the favorite foods of our son. This isn’t a traditional Indian dish, but is inspired by the spices of South India to create a rice substitute dish that combines beautifully with South Indian curries such as South Indian Prawn Mango Curry, or Coconut Spinach Curry with Meatballs.

Ingredients

Directions

  1. Blend the cauliflower in a blender or food process until it has a rice like consistency.
  2. Heat the oil in a large frying pan and add the curry leaves, mustard seeds, cardamon pods and dried chillies. Fry off the spices until the spices are fragrant and the mustard seeds begin to splutter.
  3. Add the dried coconut and fry for another couple of minutes, stirring frequently.
  4. Add the cauliflower to the pan and fry for about 10 minutes until the cauliflower is cooked through, stirring constantly to avoid it sticking.
  5. Serve with any Indian curry such as South Indian prawn mango curry, or Coconut spinach curry with meatballs.

About cardamon:
Cardamon (also known as cardamom) is a spice native to India, Pakistan, Nepal, and Bhutan. They are recognised by their small seed pods, triangular in cross-section, with a thin outer shell and filled with small black seeds. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma. Cardamon is used in both sweet and savoury dishes, and can also be added to tea as is commonly done in India when making Masala Chai (tea).

Curry leaves:
The curry tree is a tropical to sub-tropical tree, which is native to India and Sri Lanka. Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves are generally called by the name ‘curry leaves,’ although they are also literally ‘sweet neem leaves’ in most Indian languages. Small and green, they are best bought fresh rather than dried, and do not last particularly long. You can find them in specialist Indian or Asian stores in many cities around the world.

Music to go with it…
Listen on Spotify: Anirudh Ravichander – Best of Anirudh

 

 

 

 

 

Broccoli with Fried Garlic

Dinner, , , ,

Broccoli with fried garlic

Some nights it is nice to have a few recipes that you can throw together quickly for a healthy meal. This is one of my favorites. Served together with sweet potato chips cooked in our Air Fryer and a pan fried lamb tenderloins with basil mint pesto sauce it is a delicious after work meal.

Ingredients

  • 1 Broccoli head
  • 5 garlic cloves
  • Salt and pepper
  • 1 tbsp coconut oil for frying
  • Splash of olive oil

Directions

  1. Cut the broccoli into bite sized florets. Make sure to use the stem as well as this is the most nutritious part of the broccoli.
  2. Steam the broccoli for 7 minutes.
  3. In the meantime, heat the coconut oil in a frying pan and fry the garlic until crispy.
  4. When the broccoli is done, transfer to a bowl, add a splash of good quality olive oil and sprinkle with the garlic, sea salt and black pepper.

Music to go with it…
Listen on Spotify: Paolo Nutini – Caustic Love

Blue cod with Coriander and Lime

Dinner, , , , ,

Blue cod with coriander and lime

This is a very simple but delicious dish. It only takes a couple of minutes to prepare so it is great for those days you come home from work and do not have the time or feel like cooking but still want a nice and healthy supper!

Ingredients

  • 2 white fish fillets like cod or baramundi
  • Handful of fresh coriander, roughly chopped
  • Juice of 1 lime
  • Salt and pepper
  • Coconut oil for frying
  • Olive oil

Directions

  1. Season the fish with a generous amount of sea salt and black pepper.
  2. Heat the coconut oil in a frying pan and fry the fillets (skin side down first) for 2-3 minutes  depending on the size and thickness.
  3. After a minute or three, turn around the fish and fry couple of minutes more.
  4. Sprinkle over a splash of lime juice, transfer to a plate and garnish with the coriander.
  5. Add the a little olive oil to finish.

Music to go with it…
Listen on Spotify: Metronomy – Love Letters

 

 

 

Garam Masala Burgers with Basil Pesto

Dinner, , , , , , ,

Garam Masala beef burgers

This recipe is truly East meets West. Indian Garam Masala flavoured meat, with a pesto sauce that is inspired by the flavours of Italy. It is a delicious combination that really works, and which our son is a big fan of, especially when there are sweet potato chips from our Air Fryer to dip in the pesto sauce. 

Ingredients

For the pesto

  • Large handful of basil
  • 3 garlic cloves
  • Handful of toasted pine nuts
  • Juice of half a lemon
  • Salt and pepper
  • Olive oil

For the burgers

  • 1 red onion
  • 2 garlic cloves
  • 3 cm fresh ginger, chopped or grated
  • 2 mushrooms, finely chopped
  • Handful of fresh coriander
  • 1 tsp coconut oil
  • 1 heaped tsp ground cumin
  • 1 heaped tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp Himalayan rock salt
  • 1 tsp garam masala
  • Pepper

Directions

  1. First make the pesto by putting all the ingredients in a blender. Blend until smooth and set aside.
  2. To make the burgers, put all ingredients in a large bowl and mix with your hands until everything is combined properly.
  3. Wet your hands and make a burger about the size of a tennis ball. Wet your hands before every burger. You should be able to make around 6 burgers.
  4. Put all the burgers on a plate and set in the fridge for about 30 minutes.
  5. Heat a little coconut oil in a frying pan and fry the burgers for about 4-5 minutes on each side or until done to your liking.
  6. Serve with the pesto, avocado slices and sweet potato chips.

Music to go with it…
Listen on Spotify: Hindi Zahra – Handmade

 

 

 

 

 

 

 

 

Lebanese Lamb Burgers on a Portobello “bun” with Sumac Onions

Dinner, , , , , ,

Lebanese burgers with portobello bun

Burgers do not need to be unhealthy snack food. This burger is full of goodness with lamb mince flavoured with Lebanese seven spice mix. Delicious with sweet potato chips cooked in the Air Fryer, and a simple salad.

Ingredients

For the burgers

  • Coconut oil
  • 500 gr minced lamb
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Handful of fresh mint, finely chopped
  • 1 tbsp coriander stalks, finely chopped
  • 2 – 3 mushrooms, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Lebanese 7 spice powder
  • 1 tsp of sea salt
  • Freshly grounded black pepper
  • Fresh coriander to garnish, roughly chopped
  • A few salad leaves
  • Olive oil

For the portobello “buns”

For the sumac onions

  • Coconut oil
  • 2 red onions, sliced
  • 3 cloves of garlic, sliced
  • Sumac

Directions

  1. To make the burgers, combine all ingredients – apart from the coconut oil, fresh coriander, salad leaves and olive oil – in a large bowl and mix with your hands until everything is well combined.
  2. Wet your hands and form medium sized patties.
  3. Place the patties on a lightly oiled plate and store in the fridge for about 30 minutes so they can firm up a little.
  4. While the burgers are in the fridge, slice the onions and garlic and put aside.
  5. Preheat the oven onto 200 degrees celsius.
  6. Destem the portobello mushrooms and lightly brush them with a little coconut oil.
  7. Sprinkle them with sea salt, pepper and some za’atar spice mix.
  8. Heat some coconut oil in a large skillet and fry the burgers for 4 to 5 minutes on each side, depending on the size of your burger and your liking.
  9. In the meantime, place the portobellos in the oven and bake for around 7 minutes or until a bit soft and tender. Make sure they do not burn!
  10. When your burgers are ready, place them on a plate and leave them to rest for 5 to 10 minutes.
  11. While the burgers are resting, use the same skillet as you used for the burgers to fry your sumac onions. Let the pan cool of slightly, then add a little more coconut oil. Add the onions and cook them for 5 to 7 minutes until soft. Add the garlic and cook for another minute. Add a generous amount of sumac and stir through.
  12. To arrange, place a few salad leaves on a plate and sprinkle with a little olive oil. Place a portobello on the salad leaves and top with a burger. Add the onions on top of the burger and garnish with a few coriander leaves. Sprinkle everything with a little more olive oil, serve with kumara chips and enjoy!

About Lebanese seven spice powder
Lebanese 7 spice powder is a blend of allspice, black pepper, cinnamon, clove, nutmeg, group fenugreek, and ginger. All of these spices are readily available in most supermarkets.

If you are unable to find it in your asian food store, then we have also included a recipe for Lebanese 7 spice mix for you to make yourself

Music to go with it…
Listen on Spotify: Beirut – The Rip Tide

 

 

Sweet Potato Leaves in Coconut Sauce

Dinner, , , , , , , ,

Sweet potato leaves in coconut sauce

Sweet potato leaves are not a very common ingredient to find outside Asia. Try looking for them at your Asian food stores, otherwise you can substitute for spinach in this recipe.

Ingredients

  • 400 gr sweet potato leaves
  • 1 red onion, finely sliced
  • 3 garlic cloves, finely chopped
  • 3 cm fresh ginger, chopped or grated
  • 1 tsp ground fenugreek
  • 2 tbsp coconut aminos
  • Salt and pepper
  • Handful of kaffir lime leaves, shredded
  • 400 ml coconut milk
  • 200 ml water
  • Coconut oil

Directions

  1. Cut of the stems of the sweet potato leaves.
  2. Wash the leaves and steam the leaves with a small splash of water for 1 minute.
  3. Transfer the leaves to a bowl of ice cold water to stop the leaves from cooking.
  4. Drain the leaves and set aside.
  5. Heat the coconut oil in a frying pan and fry the onion, garlic, ginger and lime leaves for a couple of minutes until fragrant.
  6. Add the fenugreek and fry for another minute.
  7. Season with the coconut amines and add the coconut milk and water.
  8. Add the sweet potato leaves and simmer until the sauce has thickened a little.
  9. Season with salt and pepper and serve with coconut rice or rice.

About sweet potato leaves
Sweet potato leaves are primarily eaten in Asia and Africa, but can be found further afield in Asian food stores or sometimes in your supermarket. They can be substituted with Spinach where you are unable to find sweet potato leaves.

Music to go with it…
Listen on Spotify: Zee Avi – Zee Avi

 

 

Lamb Tenderloins with Basil Mint Sauce

Dinner, , , , ,

Lamb tenderloins and mint sauce

The basil mint sauce has a pesto like consistency and is delicious on lamb, or with sweet potato chips. It avoids the Parmesan cheese of traditional pesto, but is still very tasty.

Ingredients

  • 500 gr lamb tenderloin
  • Sea salt and black pepper
  • Handful of fresh mint leaves
  • Handful of fresh basil leaves
  • Juice of half a lime
  • 4 garlic cloves
  • Olive oil

Directions

  1. To make the sauce, put the mint, basil, lime, garlic, olive oil in a blender.
  2. Season with salt and pepper. Blend until smooth and set aside.
  3. Season the lamb with salt and pepper.
  4. Fry the tenderloins in a large frying pan to your liking.
  5. Let the meat rest for a couple of minutes before serving with the basil and mint sauce.

Makes an easy diner with sweet potato chips and a quick salad.

Music to go with it…
Listen on Spotify: French for Rabbits – Spirits