Burgundy Pork Tenderloin

Burgundy pork

(Serves Four) 1 kg pork tenderloin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1/2 onion, thinly sliced 1 stalk celery, chopped 2 cups red wine 20 gms brown gravy powder (gravalox) 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place pork in a 22.5 x 32.5 cm baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion … [Read more...]

Russian Tomato Salad

tomato-onion-salad1

(Serves Two) 2/3 sweet onions, chopped 2/3 tomatoes, chopped 1 green Capsicum, chopped 1/3 cup low-fat sour cream 1 teaspoon chopped fresh dill 1. In a medium bowl, toss together sweet onions, tomatoes, and green Capsicum. 2. Blend sour cream and dill in a small bowl. Lightly toss into the salad mixture. Cover, and chill in the refrigerator until serving. Prep: 20mins Ready: … [Read more...]

Garlic Salmon

garlic salmon

(Serves Six) 700 grams salmon fillet Salt and pepper to taste 3 cloves garlic, minced 1 sprig fresh dill, chopped 5 slices lemon 5 sprigs fresh dill weed 2 spring onions, chopped 1. Preheat oven to 230 degrees C. Spray two large pieces of aluminum foil with cooking spray. 2. Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. … [Read more...]

Quick Lemon Dijon Chicken

lemon chicken

(Serves Two) 2 skinless, boneless chicken breast halves - cut into 2 inch pieces 1/4 lime, juiced 1/2 lemon, juiced 4 tablespoons Dijon mustard freshly ground black pepper Creole-style seasoning to taste 1. Place chicken in a fry pan over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occaisionally, until the … [Read more...]

Sweet Grilled Peaches

grilled sweey peaches

(Serves Two) 500g fresh or canned peach slices 1/4 cup honey 1 tablespoon cinnamon 1. Preheat a grill for medium heat. 2. Place peaches onto a large piece of aluminum foil. Use two if necessary to hold in all of the peaches without spillage. Drizzle the honey over the peaches, and sprinkle with cinnamon. Close up the foil, sealing tightly. 3. Place the foil packet onto the preheated … [Read more...]

Smoked Salmon Brown Rice Sushi

brown rice salmon sushi

(Serves Six) 2 cups Japanese sushi brown rice 6 tablespoons rice wine vinegar 6 sheets nori (dry seaweed) 1 avocado - peeled, pitted and sliced 1 cucumber, peeled and sliced 225 grams smoked salmon, cut into long strips 2 tablespoons wasabi paste 1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added … [Read more...]

Ginger Glazed Snapper

ginger snapper

(Serves Four) 3 tablespoons organic honey 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic crushed or to taste 2 teaspoons olive oil 4 (170 gram) Snapper fillets Salt and pepper to taste 1 tablespoon virgin coconut oil 1. In a shallow glass dish, stir together the honey, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and … [Read more...]

Chicken Fiesta Salad

Chicken Fiesta Salad by Sidewalk Shoes

(Serves Six) 2 skinless, boneless chicken breast halves 1 (40 gram) packet dry fajita seasoning, divided 1 tablespoon vegetable oil 1 (440 gram) can black beans, rinsed and drained 1 (300 gram) can Mexican-style corn 1/2 cup salsa 1 (280 gram) package mixed salad greens 1 onion, chopped 1 tomato, cut into wedges 1. Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a … [Read more...]

Marinated Wild Salmon

salmon

(Serves Four) 4 salmon fillets salt and pepper to taste 1 tablespoon onion powder 1 teaspoon crushed red pepper flakes 1/4 cup olive oil 1/4 cup fresh lemon juice 4 cloves garlic, minced 3 tablespoons white balsamic vinegar 2 tablespoons chopped green onions 2 tablespoons chopped coriander 2 tablespoons white sugar 1. Season fillets with salt and pepper, onion powder, and red … [Read more...]

Pork Tenderloin alla Napoli

pork tenderl

(Serves Six) 1 tablespoon olive oil 2 (340 gram) pork tenderloins 2 Roma (plum) tomatoes, seeded and chopped 1/4 cup chopped green olives 1/4 cup dry white wine 1 teaspoon chopped fresh rosemary 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup heavy cream 1. Preheat oven to 400 degrees F (200 degrees C). Heat the oil in a cast iron fry pan over medium-high heat. … [Read more...]