Kale with ginger, garlic and chilli
· 200g kale
· 2cm piece of fresh ginger, peeled
· 4 spring onions, trimmed
· 2 tbsp ground nut oil
· Half a red chilli, deseeded and
· very finely sliced
· Large clove garlic, peeled and
· very finely sliced
· Squeeze of fresh lime (optional)
1. Place the kale
into a large saucepan, cover with water and bring to the boil then simmer for 4 minutes.
2. Finely chop the ginger and cut the spring onions into lengths - about 3cm - slicing on the diagonal.Drain the kale really well and heat the oil in a large frying pan or wok.
3. Add the chilli, garlic, ginger and spring onions and cook over a medium heat for 2 minutes - you must not let the garlic go darker than golden in colour.
4. Add the drained kale into the pan and combine it with the remaining ingredients (apart from the lime). Cook for about 1 1/2 minutes, constantly tossing the kale to heat it through. This will also allow it to take on the flavours of the other ingredients. Season to taste, add a squeeze of fresh lime and serve immediately.
suggestion: Leave out the ginger and you have a perfect accompaniment for Italian dishes. If you’re eating it with Chinese or Thai food you can add soy sauce to
Instead of using bulgur as in the tradditional tabouli, use quinoa. This recipe is perfect for a summer's day or for a child's lunch book and is easy to prepare and cook. For variety alter the vegetables used introducing courgettes or pak choi. Serve with fish or chicken or simply on its own.
2 cups of water
1 cup quinoa
1 pinch salt
2 tablespoons olive oil
juice of a lemon
3 large tomatoes, diced
1 cucumber, diced
2 bunches of spring onions, chopped
2 carrots grated
1 cup of flat leaf parsley, chopped
1. Boild quinoa with the salt, reduce heat and cover and simmer for 15 minutes. Cool to room temperature.
2. Combine the other ingredients in a large bowl. Stir in with the cooked quinoa.
Serve in a bun with a salad, or for a lighter meal, or for those wheat intolerant, serve with a portion of roasted sweet potato chips. Great served cold at picnics or for children's lunch boxes
1 1/2 cups cooked quinoa
3/4 cup cooked chickpeas mashed with 3 tbsp water or cooking liquid
1 tbsp soy sauce, sugar free
1 tbsp olive oil
1 tsp dried or fresh basil leaf
1/2 tsp dried thyme leaf
1/2 tsp ground cumin seed
1 tsp gr coriander seed
1/2 tsp paprika
1 clove of pressed garlic
4 tbsp of rice flour
1/2 tsp salt or to taste
1/2 tsp fresh ground black pepper or to taste
1. 1. Heat oil in a small frying pan on med-low
2. 2. Add cumin, coriander and paprika. Heat for 2 minutes.
3. 3. Add the remaining ingredients to the bowl of a food processor.
4. 4. Use a spatula to scrape oil and spices into food processor with other ingredients
5. 5. Process just until the mixture clumps together. Don't overmix.
6. 6. If you have time, chill the mixture for an hour or so before forming into patties, for a firmer patty.
7. 7. Divide mix into 8 equal portions and form into 3 inch patties
8. 8. Fry in a little oil on medium heat, 5 - 10 minutes each side, until browned and firm
To freeze uncooked, place the patties between sheets of wax paper on a baking sheet and freeze. Store in a freezer bag or plastic container and cook as needed.