June 13, 2024
Spicy Sugo Eggs
Ingredients
- 2 tbs extra virgin olive oil
- 500g Italian-style pork and fennel sausages
- 2 garlic cloves, sliced
- 1 tsp chilli flakes
- 800g can chopped tomatoes
- 2 sprigs basil, plus extra leaves to serve
- 400g can cannellini beans
- 4 large eggs
- Garlic bread, to serve
Directions
- Heat oil in a large cast-iron pan over medium-high heat. Squeeze meat out of sausage casings, in small sections to mimic meatballs, directly into pan. Discard casings. Cook sausage meat, turning occasionally, for 3 minutes or until golden on all sides. Add garlic and chilli and cook, stirring, for 30 seconds or until fragrant.
- Stir in tomato, basil sprigs, beans and liquid from can. Bring to the boil, stirring occasionally. Reduce heat to medium and simmer, stirring occasionally, for 8-10 minutes until reduced and thickened. Use a spoon to create four indents in mixture, then crack eggs into indents and simmer, untouched, for 6-8 minutes until whites have set and yolks are still runny.
- Serve pan straight to the table, sprinkled with extra basil leaves and with garlic bread alongside.
Spice Crusted Salmon & Beets 2 servings | 25 minutes INGREDIENTS 12 ozs Salmon Fillet 1 1/2 tbsps Extra Virgin Olive Oil (divided) 1 tsp Steak Spice Seasoning 2 Beet (medium, diced) 1/3 cup Water 2 tbsps Shallot (chopped) Sea Salt & Black Pepper (to taste) 1 1/2 tsps Red Wine Vinegar 1/4 cup Parsley (chopped, optional) METHOD Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the salmon on the baking sheet. Brush with 1/3 of the oil and season with steak spice seasoning. Bake in the oven for 15 to 20 minutes or until cooked through. Meanwhile, in a saucepan, add the beets, water, and shallots. Season with salt and pepper. Cook, covered on medium, for about 15 minutes or until tender. Reserve the juices. In a large bowl, whisk together the vinegar, parsley, and the remaining oil. Season with salt and pepper and add the beets and its juices. Mix to coat. Serve the salmon with the seasoned beets and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately one cup of beets with salmon. More Flavor: Add greens to the beets. Enjoy hot or cold. Serve it With: Your favorite grains, mash potatoes and/or steamed broccoli. Nutrition Facts Amount per serving 361 calories 18g fat 11g carbs 3g fiber 6g sugar 40g protein 87mg cholesterol 323mg sodium 2mg iron
Chicken liver Meatballs with Avocado & Grapefruit Salad 4 servings | 30 minutes INGREDIENTS 3 tbsps Avocado Oil (divided) 1/2 Yellow Onion (medium, finely chopped) 1/4 cup Sauerkraut (drained) 6 ozs Chicken Liver (finely chopped) 1lb Lean Ground Beef 1 tsp Sea Salt (plus more for garnish) 1/4 cup Basil Leaves (chopped, plus more for garnish) 2 Avocado (medium, sliced) 2 Grapefruit (peeled, cut into sections) METHOD Heat 1/3 of the oil in a pan over medium heat. Add the onions and sauerkraut and cook for six to eight minutes or until starting to brown. Let it cool slightly. In a large mixing bowl, add the cooked onion mixture, liver, beef, salt, and basil. Use your hands to thoroughly mix. Roll into balls a little larger than the size of a golf ball. Add the remaining oil to the pan and turn the heat to medium. Add the meatballs, pressing on each side to create mini patties. Work in batches if needed to avoid crowding. Cook for a total of five to seven minutes, or until cooked through. Divide the avocado, grapefruit, and patties onto plates. Season with basil and salt as desired. Enjoy! NOTES Leftovers: The salad is best enjoyed fresh. Refrigerate the patties in an airtight container for up to three days. Freeze the patties for up to three months. Serving Size: One serving is approximately four mini patties, and half of each an avocado and grapefruit. More Flavor: For the best flavor and texture, rinse the liver under cold water and pat dry with paper towels. Place in a shallow dish and pour in enough milk to cover. Soak for 30 to 60 minutes maximum. Place in a colander and rinse the milk off. Pat dry. No Chicken Liver: Use beef liver instead. Nutrition Facts Amount per serving 641 calories 50g fat 21g carbs 9g fiber 11g sugar 30g protein 227mg cholesterol 761mg sodium 7mg iron
One Pan Salmon & Fennel with Lime 2 servings | 35 minutes INGREDIENTS 1 bulb Fennel (medium, thinly sliced) 3 tbsps Extra Virgin Olive Oil (divided) Sea Salt & Black Pepper (to taste) 12 ozs Salmon Fillet 2 Lime (divided) 1/4 tsp Fennel Seed (ground) METHOD Preheat the oven to 400oF (205oC). Place the fennel in a baking dish. Drizzle with half of the oil and season with salt and pepper. Toss to combine. Transfer to the oven and bake for 15 minutes. Pat the salmon dry and season with salt and pepper. Zest some lime over the top and sprinkle with the fennel seed. Slice half of the lime and set aside. Remove the baking dish from the oven and place the salmon on top of the fennel. Drizzle with the remaining oil. Scatter the lime slices around. Place back in the oven and bake for 12 to 15 minutes, until cooked through, depending on thickness. Quarter the remaining lime. Divide fennel and salmon onto plates and serve with the quartered lime, squeezing more lime juice on if needed. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately 3/4 cup of fennel and one salmon fillet. More Flavor: Season the salmon with ground coriander or cumin. Nutrition Facts Amount per serving 450 calories 29g fat 12g carbs 4g fiber 5g sugar 39g protein 87mg cholesterol 195mg sodium 2mg iron