Wednesday, November 13, 2013

Bradley's Summer Carrot Salad

This is my favourite salad to eat all the time not just in Summer and it is super quick to make, especially when the boyfie is doing the making. He says that this is a "whatever he has in his pantry" salad,  I have to say it's a well stocked pantry.


Ingredients:

For the salad
  • 3 Carrots finely grated
  • Chargrilled Artichokes chopped (The Woolworths ones)
  • Small handful Parsley chopped
  • Half a palm full of Raisins
  • Half a palm full of Sultanas
  • Small handful Sesame seeds
  • Bed of greens (your preferred combination)
For the dressing
  • Juice of half an orange or a full lime
  • few drops of sesame oil
  • Olive oil
  • Salt & pepper to season
Method:

  • In a bowl combine the finely grated carrots (that's French style according to boyfie), chopped chargrilled artichokes parsley, raisins and sultanas. 
  • Now squeeze the orange or lime over the salad, add the sesame oil and olive oil 
  • Toss and season. 
  • In the meantime heat a pan on medium heat and toast the sesame seeds
  • Place the salad on top of the bed of greens and sprinkle the sesame seeds over.
This is also a great substitute for the traditional coleslaw served at a braai. Just keeping it healthy.

Happy Eating In!

Monday, November 11, 2013

Drinkies: Honest Love Affair at The Leopard

Just in time for the holidays, I have a few tipple tips for you!

If you're looking for a quiet, unassuming spot for a tipple try The Leopard on a Saturday afternoon. It's in Melville off the busy 7th Street, a quaint hideaway perfect to have a tipple that has Gin, lemon, Basil and Rosemary with a touch of Absinthe. Although it is served small, what it lacks in size it makes up in content.


The Leopard
See details on Zomato here

Wednesday, November 6, 2013

Baked Spicy Tuna Fish Cakes

Inspired by The Counter's amazing salmon fishcakes I decided to try my hand at turning Lucky Star Tuna into a few tasty and SPICY fishcake morsels. These are perfect for a healthy dinner served on a bed of salad or as starters at a dinner party.

I turned these ingredients

 
In to these Tuna Cakes.



Ingredients:

2 Can Lucky Star Tuna in Brine drained and lightly rinsed
1 medium onion finely chopped
2 cloves garlic finely chopped
1 tsp grated ginger
2 hot chili deseeded and chopped
1 lime zest and juice
2 eggs (a third may be needed)
Handful of coriander chopped
3/4 can of whole kernels
150g breadcrumbs
1 tbsp olive oil
Salt and pepper for seasoning

Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 6 medium fishcakes or 12 small.

Method:
  • Preheat oven to 180 degrees
  • Heat a medium sized pan on medium heat, add the olive oil and saut√© onions till translucent
  • Then add the fragrants to the pan; garlic and ginger and saut√© for a further 2 minutes and remove from heat.
  • In a bowl combine the chopped coriander, whole kernels, chopped chili, onions and garlic, tuna along with lime juice and zest.
  • Add a quarter of the breadcrumbs and two eggs, then mix with a spoon. At this point the tuna mixture should start coming together well.

Tip: Add a third egg if the tuna mixture does not come together well.
  • On a separate plate spread half of the remaining breadcrumbs.
  • Roll small handfuls of the tuna mixture into a balls and lightly press down onto the breadcrumbs.
  • Top with the remaining breadcrumbs and coat the entire fishcake evenly.
  • Refrigerate for at least 15 minutes.
  • Heat a pan on medium high heat and coat with either spray and cook or oil.
  • Pan fry the fishcakes for 5 minutes on each side till browned.
  • Transfer onto a baking tray and bake for a further 10 - 15 minutes
Serve with a light salad and a citrus dressing

Happy At Home eating!
 

Tuesday, November 5, 2013

The Big Bad Wolf at The Wolfpack

I have to say that The Wolfpack makes a mean burger, big bad wolf mean. Having only a few moments in my day to grab lunch and a monster craving for a burger I decided to try The Wolfpack. I called and ordered from my car and told them "Give me your signature burger, grilled to perfection!". I reached The Wolfpack, immediately seated and had the big bad wolf placed in front of me, Oh yeah!


The burger patty was super juicy and tasty, like good quality beef topped with a slice of cheese, garlic aioli, crispy wasabi onion rings, jalapenos, pineapple and pancetta. Everything but the kitchen sink and it's super tasty! You would think that it has too much going on but it turned out to be just enough. The patty to bun ratio is perfect every bite had a piece of patty, that as I have found out is no small thing. I would definitely go back for that bun and those damn good almost curly french fries!

Now for a little burger porn a subsidiary of food porn (lol)



The Wolfpack
See details on Zomato here