Cauliflower Fritters
Grilled Chicken Thighs
Pasta with Tomato Sauce
Lettuce (as we know it) Salad
Cauliflower Fritters
• 1 medium cauliflower (cut into very small florets with as little stem as possible)
• 2 eggs lightly beaten
• 2 tbs finely chopped flat-leaf parsley
• 2 tbs chopped chives
• 1/2 cup plain flour
• 1/2 tsp baking powder
• 1/2 tsp ground coriander
• 1/2 cup olive oil
Finely grated parmesan cheese to serve
• Bring 2 cups of brown rice and 8 cups water to the boil, stirring occasionally
• Reduce heat & boil gently, uncovered,
for 25- 30 minutes
• Drain well and put into a large bowl,
let rice cool down slightly
• Add the olive oil, salt & pepper
• Add remaining ingredients and mix through
• Serve warm or cold
Method
1. Cook cauliflower florets in a pan of boiling salted water for 8-10 minutes or until tender. Drain, cool under running water, and then drain again. Pat dry on paper towel.
2. Place half the florets in a bowl and mash with a fork. Whisk in eggs, herbs, flour, baking powder and ground coriander.
3. Stir in remaining florets and season with salt and pepper.
4 Heat one tablespoon of oil in a frying pan over medium high heat and cook rounded tablespoons of the cauliflower mixture in batches for 1-2 minutes on each side until crisp and golden.
5. Drain on paper towel and serve, sprinkled with parmesan cheese.
Grilled Chicken Thighs
• Allow 2-3 chicken thighs per person
• (skin off & bone out)
• Olive Oil
• Garlic
• Herbs
Method
1. Place chicken thighs in a large bowl and marinate with olive oil, chopped garlic, salt & pepper, and any fresh or dried herbs you have around (use some of the herbs from the cauliflower fritter recipe)
2. Marinate for 30 minutes.
3. Place on oven tray and grill for 10-12 minutes. Brush once with marinade while cooking.
4. Once cooked, cut up into strips or bite- sized pieces.
Lettuce Salad
• Iceberg Lettuce
• Cucumber
• Toasted seeds or nuts (pumpkin seeds, sunflower seeds, almonds or cashews)
• Lemon juice, salt and pepper
Method
1. Wash lettuce and tear leaves gently into bite-size pieces
2. Slice cucumber
3. Toast seeds or raw nuts in an oven frying pan. You can dry-roast or use a small splash of olive oil
4. Put everything in a bowl and squeeze lemon juice over. Season with salt and pepper.
Tomato Sauce
• 2 cans of chopped or diced tomatoes
• 1 large onion, diced (or use 2 medium size onions)
• 4 cloves garlic
• Bay Leaf
• Dried Mixed Herbs
• Parsley & Basil
Method
1. Heat 2 tablespoons of oil in a pan, add onion and garlic and cook for 7 minutes until onions are browned off.
2. Add cans of tomatoes and dried herbs and cook for a further 15-20 minutes
3. Take off heat and add basil and parsley. Season to taste.
Pasta
• Penne Pasta or Small Spirals
Method
1. Cook pasta in boiling salted water with a splash of oil so the pasta won't stick together.
2. Stir a couple of times while cooking, pasta should be firm to the bite when cooked. 3. Drain and you’re ready to put your meal together!
To Serve
• Portion pasta into bowls or plates
• Add the chicken thighs (cut up into strips or bite size pieces)
• Add the tomato sauce and parmesan cheese on top
• Serve with lettuce salad and cauliflower fritters and parmesan
