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Recipes
Rainbow salad wrap
By vegar
1. Wash the beetroots and carrots under cold running water, scrubbing with a scrubber to get rid of any dirt (there...
- 2 small raw beetroots (roughly 150g)
- 2 carrots
- 150 g white cabbage
- 1 firm pear
- 1/2 a bunch of fresh mint
- 1/2 a bunch of fresh flat-leaf parsley
- 6 small wholemeal tortilla wraps
- 50 g feta cheese
- 5 tablespoons natural yoghurt
- 1/2 teaspoon English mustard
- 3 teaspoons cider vinegar
- 2 tablespoons extra virgin olive oil
Cotoletta of free-range pork with Italian coleslaw
By vegar
01 Working with one cutlet at a time, place between two pieces of plastic wrap and flatten with a meat mallet until...
- For dusting:
- 4 pork cutlets (about 280gm each), trimmed and bones cleaned
- 160 gm panko crumbs (see note)
- 20 gm parmesan, finely grated
- 2 tbsp flat-leaf parsley, finely chopped
- Finely grated rind of 1 lemon
- 3 eggs
- 125 ml (1/2 cup)milk
- seasoned plain flour
- 125 ml (1/2 cup)vegetable oil
- 80 gm unsalted butter, coarsely chopped
- To serve:
- lemon wedges and Dijon mustard
- Italian coleslaw
- 175 gm podded peas (about 500gm unpodded)
- 1/4 white cabbage (about 300gm), very thinly sliced on a mandolin
- 1 baby fennel bulb, thinly sliced on a mandolin
- 1/2 Spanish onion, thinly sliced on a mandolin
- 3 radishes, thinly sliced on a mandolin
- 1/2 cup (loosely packed)each basil, mint and flat-leaf parsley, coarsely torn
- 1/4 cup (firmly packed)watercress sprigs
- 1 tbsp. salted capers, rinsed
- 20 gm parmesan, finely grated
- 80 ml (1/3 cup) extra-virgin olive oil
- 2 tsp chilli oil
- 2 tbsp. lemon juice
Asian Salmon with Bok Choy and Mushrooms
By vegar
Justine Schofield
- 2 large garlic cloves, chopped
- 1/3 cup chopped green onions
- 2 tbsp soy sauce
- 1 tablespoon Chinese rice wine or dry Sherry
- 1 x 2cm cube peeled fresh ginger, chopped
- 2 teaspoons sugar
- 1 teaspoon Asian sesame oil
- 3/4 teaspoon chili-garlic sauce
- 4 x 170gm center-cut skinless salmon fillets
- 1 tablespoon olive oil
- 1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
- 115 gm mushrooms, sliced
APPLE CRUMBLE - Rohana
By vegar
In a bowl or food processor beat together the butter, castor sugar, egg orange rind or lemon rind, vanilla essence ...
- 250 g very soft butter (not melted)
- 3/4 cup castor sugar
- 1 egg
- 1 tsp vanilla essence
- 2 1/2 cups plain flour
- 2 1/2 tspns baking powder
- 400g can watties simply apple
- 1 grated rind of orange or lemon
- icing sugar to serve
Potato Rosti with Smoked Salmon & Dill Crème Fraiche
By vegar
Place potatoes into cold water and bring to the boil
- 2 potatoes, medium size
- 2 tbls butter
- 2 tbls chives
- olive oil
- 1 tbls dill
- 100 g crème fraiche
- 1 tspn salmon roe
- 2 slices smoked salmon
- rocket
- lemon infused olive oil (optional) or lemon wedge
BOULIBAISE
By vegar
Dice onion and put into a large pot with olive oil
- 1 onion
- 2 garlic cloves, chopped
- 3 – 4 anchovies
- 2 tbsp olive oil
- 2 cans tomatoes, whole peeled
- 1 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp saffron threads
- 1/2 cup white wine
- 500 ml fish stock
- 1 bay leaf
- 8 mussels
- Sea salt to taste
- 8 green prawns, peeled and deveined leaving tails on
- 2 white fish fillets, cut into 3cm pieces
- 4 pieces of spelt sourdough
- 2 tsp olive oil
- Garnish with Italian parsley and lemon cheeks
Lamb Shank Tagine
By vegar
For the Chermoula, place all ingredients into a blender and blend until a loose paste is formed
- Chermoula
- Good pinch saffron
- 1 tbs. cumin
- 1/2 tbs. coriander seed powder
- 1 tbs. paprika
- 2 tbs. harissa
- 2 spanish onions, quartered
- 1/4 bunch coriander, roots and stalks included
- 1/4 bunch parsley, stalks included
- 4 garlic cloves
- 1/2 knob ginger, finely grated
- 1/2 a preserved lemon, pulp and pith removed and finely chopped
- 1/2 tsp. salt
- 100 ml olive oil
- 8 small (or 4 large) lamb shanks, French trimmed
- Olive oil
- 1 onion, sliced
- 2 tomatoes, roughly diced
- 2 cinnamon sticks
- 2 tbs. honey
- 1 handful prunes, pitted
- 500 ml chicken stock
- 2 kestral potatoes, peeled and quartered
- San Remo couscous
Sticky lamb shanks braised with sweet potato, rosemary and garlic
By vegar
Karen Martini
- 100 ml extra virgin olive oil
- 4 lamb shanks, knuckles removed
- Sea salt and black pepper, to season
- 3 celery sticks, finely sliced
- 1 medium carrot, peeled,
- cut into chunks
- 8 eschalots, peeled, halved
- 10 garlic cloves, peeled, crushed
- 6 thyme sprigs
- 3 rosemary sprigs
- 1 cinnamon stick
- 3 medium sweet potatoes, peeled, cut into chunks
- 2 desiree potatoes, peeled,
- cut into discs
- 90 g pearl barley
- 2 small red chillies, split
- 2 Tbsp tomato paste
- 3 Tbsp honey
- 2 1/2 litres chicken stock
- Crusty bread, to serve
- Steamed green beans, to serve
Pasta Salad
By vegar
Cook pasta according to packet instructions then drain
- 500 g of dried pasta (I like the Elbow shape)
- 2 large fresh buffalo mozzarellas (or bocconcini), roughly chopped
- 2 punnets of cherry tomatoes cut in half
- 6 sliced of streaky bacon
- 150 g green olive, pit removed and cut in half
- 2 x 125g canned tuna slices, drained
- 1/2 bunch basil, finely chopped
- 2 tbs. red wine vinegar
- 4 tbs. extra virgin olive oil
- Salt and pepper
Portuguese Chicken with Potato Salad
By vegar
Adrian Richardson
- Dressing:
- 800 g skinless chicken breasts
- 2 tbsp olive oil
- 4 garlic cloves, chopped
- 2 tbsp smoked paprika
- 1 tbsp finely chopped red chilli (mild or hot according to taste)
- 1 tsp ground cumin
- juice of 1 lemon
- 1/4 cup chopped coriander, mint and thyme leaves
- 1 tsp salt
- 1 tsp finely ground black pepper
- lemon wedges to serve
- Potato Salad
- 2 tbsp sherry vinegar
- salt
- freshly ground black pepper
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 500 g Nicola potatoes, washed, but not peeled
- 1/4 cup pickled gherkins, chopped
- 3 spring onions, chopped
- 3 hard boiled eggs, peeled and chopped