Category: Entrees (Page 1 of 5)

INGREDIENTS (2 servings): 3 tbsp olive oil; 3 garlic cloves, finely sliced; 1 large red onion, finely chopped (160g); 2 small aubergines, cut into chunks (420g); 200g cherry tomatoes; 180g Puy lentils ; 500ml vegetable stock; 80ml dry white wine; 100g crème fraîche; ½ tsp chilli flakes; 2 tsp oregano leaves; salt and black pepper

Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. Add the garlic, onion, thyme and ¼ teaspoon of salt and fry for 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside. Place the aubergines and tomatoes in a bowl and season with ¼ teaspoon of salt and plenty of pepper. Add the remaining oil to the same pan (don’t worry about wiping it clean) and, once very hot, add the aubergines and tomatoes. Fry for 10 minutes, on medium high, turning them often until the aubergine is soft and golden-brown and the tomatoes are beginning to blacken. Return the garlic and onion to the pan, then add the lentils, stock, wine, 450ml of water and ¾ teaspoon of salt. Bring to the boil. Lower the heat to medium and simmer gently for about 40 minutes, until the lentils are soft but still retain a bite. Serve warm, or at room temperature, with a dollop of crème fraîche, a drizzle of oil and chilli flakes and oregano on top.

INGREDIENTS (2 servings)

2 sweet potatoes / 1 tbsp coconut oil / half a onion / salt and pepper / 2 tsp garlic-ginger paste / dried chili flakes / 2 tsp tomato pure / 1 tsp ground cumin / 3 tbsp peanut butter / handful kale leaves / 1 lime / spoonful coconut yogurt / coriander

Boil the sweet potatoes, peel them and cut them into cubes. Melt the coconut oil in a saucepan. Slide in the sliced onion with a pinch of salt and cook for 5 minutes until softened. Stir in the garlic-ginger paste, chili, tomato puree and cumin and cook for 2 more minutes. Tip the sweet potatoes in the pan, give everything a good stir and add 500 mL of boiling water. Stir in the peanut butter, then use the back of a fork to loosely break up half the sweet potatoes (to thicken the curry). Season with salt and pepper. Let the curry simmer then stir in the kale after removing the stalks. Cook until the kale is just wilted, then take off the heat and squeeze in the lime juice. Spoon into bowls then top with the coconut yogurt, coriander leaves and few more chili flakes.

INGREDIENTS (2 servings)

2 tablespoons coconut oil / 2 spring onions / 2 small aubergines / 2 tablespoons Thai green curry / 1 lemongrass stalk / 400 ml coconut cream / pinch of sugar / green beans / 2 tablespoons soy sauce / 1 lime / basil leaves / 1 tablespoon cashew nuts

Mel the coconut oil in a saucepan over medium heat. Add the diced spring onion and fry for 2 minutes. Dice the aubergines in small cubes and chuck the cubes in the pan, mixing everything. Fry for 4 minutes until they begin to soften. Stir in the curry paste and lemongrass, cook for 1 minute then spoon in the coconut cream. Re-fill the empty can with water and pour that into the saucepan. Stir in a pinch of sugar, then turn up the heat and leave the curry to cook for 5 minutes. Chuck in the green beans, halved. Cook for 5 more minutes. Remove the curry from the heat, season with soy sauce and lime juice. Cut the remaining lime in wedges for serving. Spoon the curry in a bowl, removing the lemongrass stalk. Scatter over the basil leaves and the toasted cashew nuts. Serve with the lime wedges and rice.

INGREDIENTS (4 servings)

6 chicken drumsticks / 2 onions / 1 celery / 1 carrot / 1 g of saffron / 300 g mussels / 300 g clams / 1 clove of garlic / white wine / 200 g shrimps / 200g calamari / 200 mL strained tomatoes / 1 hot pepper / 1 bell pepper / 8 cherry tomatoes / 200 g sausage / 300 g paella rice (arroz bomba) / 200 g frozen peas / 1 spoonful of paprika / extravirgin olive oil / pepper

Boil 6 chicken drumsticks in hot water with an onion, a celery and a carrot for 45 minutes. Take one spoonful of the cooking water and pur it over the saffron. When the chicken is ready, de-bone it and reduce the meat in small pieces. Cook the mussels and clams in a pan with garlic and oil, simmer with a glass of white wine. Keep the cooking water, clean half of the mussels and clams (the other half keep the shell). In a paella pan brown the shrimps, remove them, add some oil in the pan and brown a sliced onion with the calamari. Cook for 10 minutes, add the strained tomatoes and hot pepper. Dice the bell pepper to the calamari pan, let it cook for 10 minutes. Add the cherry tomatoes, the crumbled sausage. Add the paella rice, season with salt and stir. Add 700-900 g of water (broth+the mussels cooking water+water), the frozen peas, let it cook for 10 minutes. Then add the saffron, paprika, mussels and clams, the shrimps and the pieces of chicken: stir everything together and continue cooking without stirring, mixing or moving the rice till the water is completely reabsorbed. Once ready, take away from the fire, let it sit for 10 minutes, add the parsley, some olive oil and pepper, and serve.