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Basic Stock

Written by lee on . Posted in Dips & Rubs, Recipe Book

Makes approx. 2 litres

  • 1 whole chicken
  • 2 litres of filtered water
  • 2 tablespoons freshly squeezed lemon juice
  • 1 large onion chopped
  • 3 celery sticks chopped
  • 2 cloves garlic
  • 1 bunch parsley
  • 1 bunch rosemary
  • 1 bunch thyme
  • 2 bay leaves
  • Sea salt and pepper to taste

Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs
Bring to a boil, and remove foam that rises to the top
Reduce heat, cover and simmer anywhere from 1- 6 hours
Remove whole chicken with a slotted spoon
Remove chicken meat from the carcass and reserve
Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals
Skim off fat and place stock in a jar or covered container in your refrigerator

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Creamy Cucumber and Herb Sauce

Written by lee on . Posted in Dips & Rubs, Recipe Book

  • 1 cup coarsely chopped cucumber which has been peeled and seeded 
  • 1/2 cup homemade mayonnaise (see recipe)
  • 1 TBS apple cider vinegar
  • 2 TBS fresh parsley chopped
  • 2 cloves garlic minced
  • 1/2 cup chopped fresh mint 
  • 2 TBS fresh lemon juice
  • Pinch sea salt to taste

 Place all the ingredients together in a bowl 
Stir, chill and enjoy

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Tomato Sauce

Written by lee on . Posted in Dips & Rubs, Recipe Book

  • 1 kg fresh tomatoes, de-skinned and chopped (7 large toms)
  • 3 TBS tomato paste
  • 6 drops liquid stevia (optional)
  • 2 garlic cloves, crushed
  • 1TBS freshly chopped basil and parsley
  • 1 red pepper chopped very finely
  • 2 TBS virgin olive oil
  • 1 brown onion, chopped
  • Sea salt to taste & fresh ground pepper

Place onion in heavy deep fry pan with garlic and red pepper and olive oil and cook on medium until translucentNow add the tomatoes, tomato paste, stevia and sea salt to the pan
Bring to the boil then cover and simmer for 20 minutes until thick or if you prefer thinner let cool and strain through a sieve
Stir in the fresh herbs and enjoy

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Caesar Salad Dressing

Written by lee on . Posted in Dips & Rubs, Recipe Book

  • 1 large egg
  • 3 TBS olive oil
  • 3 Anchovies chopped finely
  • 1 TBS lemon freshly juiced
  • 1 tsp. lemon rind
  • 1 tsp. apple cider vinegar
  • 3 cloves garlic
  • Sea salt & fresh ground pepper to taste

Place all ingredients in a food processor or blender, puree until smooth on low
This can be stored in a glass jar with lid in the refrigerator for up to a week

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Mayonnaise

Written by lee on . Posted in Dips & Rubs, Recipe Book

Makes 2 cups

  • 1 egg
  • 2 TBS lemon juice
  • 1 cup extra virgin olive oil
  • 1/4 teaspoon ocean sea salt, to taste

Place egg in blender and blend on a medium speed
Now you can pour in the lemon juice and add the sea salt blend again for 30 seconds
Very slowly drizzle in olive oil through the top of the blender and blend until smooth on the lowest speed
The mayo can be stored in a glass jar in the refrigerator for up to 14 days

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Hollandaise

Written by lee on . Posted in Dips & Rubs, Recipe Book

  • 250 gms warmed olive oil (butter is better if you can tolerate it)
  • 4 egg yolks
  • 1 TBS lemon juice
  • 1 TBS water
  • White Pepper to Taste

Place egg yolks, lemon juice, water and pepper in a blender
Blend on high speed for about 40 seconds
Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy
If too thick add a couple of drops of warm water

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Spice Rub

Written by lee on . Posted in Dips & Rubs, Recipe Book

Makes 1 cup

  • 2 TBS white peppercorns
  • 1 TBS black peppercorns
  • 2 TBS ground cumin 
  • 1/2 cup fennel seeds
  • 1 TBS dried sage
  • ½ tsp. dried basil
  • 3 TBS coriander seeds
  • 2 TBS sea salt

In a heavy pan toast peppercorns, sage, basil, fennel and coriander seeds over a medium heat until browned
Remove from heat and then place seeds onto a plate to cool
Pour the seeds into a blender adding sea salt
Blend all of these ingredients until the mixture resembles a fine powder
Rub can be stored in a sealed glass jar in your pantry

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Herb and Garlic Marinade

Written by lee on . Posted in Dips & Rubs, Recipe Book

Makes 1 ½ cups

  • 3 lemons juiced
  • Zest from one lemon
  • 2/3 cup extra virgin olive oil
  • 1/2 cup water
  • Freshly ground black pepper
  • 5 garlic cloves minced
  • 1/3 cup fresh thyme 
  • 1/4 cup fresh rosemary 
  • 1 1/2 TBS Sea Salt

Place garlic, thyme, salt, zest and rosemary in a bowl and mix so that it starts to form a paste
Add lemon, olive oil, water and pepper to the bowl and re mix to desired consistency
Chill until ready to use
Can be sploshed on fish, chicken, lamb and pork

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Basil

Written by lee on . Posted in Dips & Rubs, Recipe Book

  • 1/2 cup freshly squeezed lemon
  • 1 Cup Extra Virgin Olive Oil
  • 1 cup fresh basil leaves, chopped Sea Salt and pepper to taste

Place basil and lemon in blender
Drizzle in Olive Oil and blend until smooth

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Salsa

Written by lee on . Posted in Dips & Rubs, Recipe Book

Makes 1 1/2 cups

  • 2 garlic cloves 
  • 1/2 tsp. sea salt
  • 1 bunch basil chopped
  • ¼ cup fresh mint
  • 1 lime juiced
  • 1 yellow capsicum diced finely
  • 7 tomatoes diced with seeds removed (can be oven roasted with olive oil for 20 minutes for a richer flavour)
  • 1 onion chopped and cooked until brown
  • 1 red chilli chopped finely

Mix tomatoes, capsicum and cooked onion in a bowl
Place all other ingredients into the bowl with tomatoes and onion
Let sit for an hour to enhance flavours

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Homemade Lemon Pesto

Written by lee on . Posted in Dips & Rubs, Recipe Book

Makes one cup

  •  2 1/2 cups freshly picked basil leaves 
  • 2 garlic cloves minced
  • 1/2 lemon Juiced
  • 1/2 tsp. minced lemon zest 
  • 2 1/2 TBS extra virgin olive oil 
  • 4 TBS pine nuts
  • 2 TBS nutritional yeast flakes 

 

Combine pesto ingredients in blender until pureed adding more of specific ingredients to get the perfect consistency
Chill and serve

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