Bean and Vegetable Soup

serves 4
1 red onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 tsp dried thyme
1 tsp oregano
1 Head of Broccoli
1L vegetable stock (salt reduced)
400g cannellini beans, rinsed
250g cauliflower, grated
1/4 bunch baby wombok (Chinese cabbage), thinly sliced
400g tin lentils, rinsed
3 tbs lemon juice
3 eggs
1/4 cup fresh parsley, chopped

Method:
Heat a saucepan over medium heat. Add onion, celery, garlic and herbs and sauté for a few minutes.
Add broccoli and stock and bring to a simmer for 10 minutes.
Add cannellini beans, then blend soup with a stick blender.
Return to the boil and add cauliflower, wombok, broccolini flowers and lentils and return to a simmer.
In a separate bowl, whisk together lemon juice and eggs, then divide between four bowls.
Add soup to bowls, making sure it is as hot as possible to cook the egg, top with parsley to serve.

Marinated Pork Fillet

200g lean Pork fillet
1 Tbspn Ketchap Manis (Indonesian Sweet Soy Sauce)
3 cloves of Garlic, crushed
Juice of ½ a Lime
1 Chilli
Water

Method:
Marinate a pork fillet in a zip lock bag overnight in Kecap Manis, crushed garlic, lime juice & a little water to thin.
Take the Pork out of the marinade (Leaving marinade in bag), brown pork on both sides in an oven safe frying pan. Then cook in 170 degree oven for 15mins (covered with foil) while waiting for pork to cook. Create a glaze with the leftover marinate in a small pot by simmering & reducing to 1/3. Add the chilli to the glaze, and serve

Fish with Lemon & Dill

300g of fresh White Fish
4 x slices of Lemon
Fresh Dill

Method:
Lay the fish on a piece of foil (approx. 15cm x 20cm). Lay the Lemon and Dill across the top (or on both sides) of the fish. Wrap into a parcel and then place on the BBQ, cooking for about 5 minutes each side.

Easy Salsa

Serves 4
Remove 1 salad ingredient or 1 vegetable from your plate if using this

 

5 tomatoes, diced
½ bunch of coriander, chopped
3 gloves of garlic, crushed
½ red onion, small dice
1 tbs of lime juice
Pinch of pepper

 

Method:

  1. Combine everything together.
  2. Serve with your favourite chicken or fish

Fish with Lemon, Coriander, and Chilli

300g of fresh White Fish
4 x slice of Lemon
Fresh Coriander
1 x Chilli

Method:
Lay the fish on a piece of foil (approx. 15cm x 20cm). Lay the Coriander, Chilli, and Lemon across the top (or on both sides) of the fish. Wrap into a parcel and then place on the BBQ, cooking for about 5 minutes each side.