Super Foods


  • Juice - Healthy Heart
    1 portion standard– 4 shot glasses tasting portion
    2 ripe tomatoes
    ½ cucumber
    2 piece of celery
    ½ small bulb fennel
    4 sprigs Italian basil
    ½ red pepper
    ½ lemon peeled
    2 large pieces of pumpkin
    1 tablespoon of flaxseed oil
    • Juice all the vegetables through a juice extractor then place in the blender & blend with the flax oil
  • Poached organic egg, steamed seasonal greens & green goddess dressing
    4 portions
    Ingredients for dish
    4 piece organic eggs, poached a la minute
    12 pc green asparagus
    20 piece baby green beans
    4 handfuls washed English spinach
    4 stem peeled, prepped broccolini
    4 x 30 mls green goddess sauce
    Extra virgin olive oil
    Lemon cheeks for seasoning
    Sea salt & pepper
    Green goddess dressing
    ½ cup tarragon
    ½ cup chives, finely chopped
    ½ cup chervil
    ½ cup parsley
    ½ cup basil
    • Blanch herbs for 10 seconds in boiling salted water then plunge straight in ice water squeeze the water out then roughly chop
    • Make an emulsion with 2 egg yolks, 1 garlic clove, 200 mls of olive oil.
    • Fold through chopped herbs.
    • Season with a good quality chardonnay vinegar, lemon juice, salt & pepper
    To assemble
    • Put a large pot of water on the stove & bring to the boil
    • Then put another pot of water on the stove to poach the eggs, this one should be 12cm deep then add some white vinegar & salt & bring to the boil
    • When the large pot for blanching the vegetables has boiled you can start
    • Crack the 4 eggs into 4 cups then stir the poaching water in a clockwise motion ensuring that it is close to boiling point carefully add the eggs one at a time & set the time for 4 minutes
    • Whilst the eggs are poaching, blanch the vegetables except the spinach which should be done last & separately. You should aim to achieve an al dente texture on the vegetables. When done remove from the pot & strain the water off
    • Now add the spinach cook for 20 seconds, remove & wring the water from the spinach place all the vegetable in a  large bowl, season with salt & freshly cracked pepper, lemon juice & extra virgin olive oil
    • Lay 4 plates out on the bench place the spinach off center on the plate then artfully arrange the rest of the vegetable on the plate.
    • Removed the eggs from the poaching water with a slotted spoon drain on paper towel then place on top of the vegetables
    • Nape the green goddess dressing over egg & serve immediately
  • Seared tofu, wild rice nut and seed salad with tahini, tamari dressing
    4 portions

    Ingredients for salad
    1 cup wild rice
    1 piece red pepper, cut into ¼’ & pith removed then cut julienne
    ½ small red onion finely sliced
    1 cup English spinach leaves julienne
    1 sweet corn, cooked in boiling alted water with a little sugar, drained cooled & cut into shards
    1 cup butternut pumpkin cut julienne
    1 block firm organic tofu marinated
    1 tablespoon sunflower seeds
    1 tablespoon pumpkin seeds
    1 cup beans sprouts
    ¼ cup sliced spring onions rounds
    • To cook the wild rice, first wash the rice in cold water in a strainer, drain then place in a pot & cover with cold water, bring to the boil, turn down to a simmer & cook until tender & the grain has popped, strain & put to one side in a colander to dry slightly
    Tahini, tamari dressing
    1 cup evoo
    2 lemon juiced & strained
    ½ cup of tahini paste
    2/3 cup tamari soy
    ½ cup bottled water
    2 teaspoons kelp flakes
    2 garlic clove, peeled & grated
    2 teaspoon grated peeled ginger
    • Blend tahini with soy, kelp, ginger & garlic
    • Add all other ingredients except oil
    • Then slowly add oil
    To assemble
    • Heat a teflon pan on the stove with a small amount of olive oil, when a medium temperature is reahed sear the tofu golden brown, turn & cook golden, then remove
    • Mix all the salad ingredients together except the corn & seeds, dress well & arrange placing the corn shard through the salad as you go.
    • Arrange the tofu on top, garnish with the seeds & drizzle with some extra dressing before serving
  • Grilled spiced flaked salmon salad with cucumber, cauliflower & pomegranate tabbouleh & smokey eggplant puree  
    1 portion
    1 x 140 g portion salmon
    2 teaspoon spice mix – equal amounts of cumin powder, fennel powder, coriander powder
    1 tablespoon pomegranate seeds
    2 piece, cleaned, sliced spring onions cut into rounds
    3 piece of cherry tomato sliced
    1 tablespoon of cooked quinoa
    ½ cup chopped cauliflower
    6 cm pc sliced cucumber seeds removed, cut into ½ moons
    2 tablespoon of mint, parsley, dill chiffonade
    30 mls pomegranate dressing
    • Wash the cauliflower & drain then cut the stem out of the cauliflower & finely chop
    • Mix with all the other ingredients dress & put to the side until required
     small handful washed picked rocket
    1 small handful shaved fennel
    • Dress with pomegranate dressing to serve
    2 tomatoes juiced through a juice extractor
    ½ teaspoon sumac
    1 lemon juiced
    1 teaspoon pomegranate molasses
    1 garlic clove pounded to a paste in the mortar & pestle with sea salt & the sumac
    180 ml evoo
    1 tablespoon agave
    40 ml bragg apple cider vinegar
    • Place the garlic in a mortar & pestle & pound to a paste with a small amount of salt & the sumac, remove & place in a bowl
    • Whisk the tomato & lemon juice into the garlic paste, then the pomegranate molasses, then vinegar & agave then finish with the oil
    • Season to taste
    500 g eggplants
    2 garlic
    3 tablespoons tahini
    Juice of 1 lemon
    1 tablespoon cumin powder
    ½ cups extra virgin olive oil
    Salt & pepper
    • Prick the eggplants with a fork then char grill until the skin is black & charred & the inside soft
    • Place in a strainer to cool & drain off excess water
    • When cool peel & squeeze excess water out
    • Place the blender with  garlic & tahini blend to a smooth puree
    • Then add extra virgin olive oil, lemon juice, cumin & season to taste
    To assemble
    • Season the fish with the spice mix & sea salt then heat a pan  on the stove with some olive oil when nearly smoking add the salmon skin side up cook until golden then turn cook for a further 2 minutes then place in preheated 180c oven & cook for 3-4 minute, remove from the oven place the fish on a plate & season with a good squeeze of lemon juice & the rest the fish should be cooked medium - medium rare & to serve will be a well rested medium
    • Lay a plate down on the bench spoon the tabbouleh salad down the center of the plate, then place the fish on top flaking when doing so
    • Quenelle a spoon of the eggplant puree to the side of the fish then dress & season the salad & artfully arrange on top of the fish
    • Serve immediately

Amanda Gale
Amanda Gale
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