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The Wonderland Market
Roasted Kale, Quick Ricotta and Tomato Salad
INGREDIENTS:
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1L (4 cups) milk
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1 garlic clove, bruised
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1 bay leaf
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1/4 cup (60ml) apple cider vinegar
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1 bunch cavolo nero
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1/2 bunch oregano
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2 tbs extra virgin olive oil
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6 heirloom tomatoes, sliced
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150g thinly sliced prosciutto
DIRECTIONS:
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To make quick ricotta, place milk, garlic and bay in a saucepan over medium heat.
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Bring to the boil, then stir in 2 tbs vinegar. Return to a simmer, then remove from heat and set aside for 10 minutes to curdle.
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Line a sieve with a muslin or clean Chux cloth.
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Strain mixture through to separate curds from the whey (discard whey). Remove the garlic and bay.
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Place sieve over a large bowl in the fridge for 1 hour to drain and cool completely.
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Preheat oven to 250°C. Line a baking tray with baking paper. Brush the cavolo nero and oregano with 1 tbs olive oil. Season. Roast for 8 minutes or until crisp.
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Whisk the remaining 1 tbs oil and 1 tbs vinegar in a bowl. Season.
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Crumble ricotta and roasted cavolo nero and oregano in a bowl. Place on a platter with the tomato and prosciutto. Drizzle over the dressing to serve.
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ENJOY!
Cleansing Recipes Ideas
Roasted Salmon and Butternut Pumpkin with Almond Pesto
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1 kg (2.2 lbs.) butternut pumpkin, seeds removed, cut into 3cm pieces
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1 tbs chopped rosemary leaves
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1/2 cup (125ml) extra virgin olive oil, plus 2 tbs extra
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1 bunch flat-leaf parsley, leaves picked
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1/2 cup (40g) flaked almonds, lightly toasted
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1 garlic clove, crushed
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4 x 200g (7 oz.) skinless salmon fillets, pin-boned
Steamed green beans and pesto, to serve
DIRECTIONS:
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Preheat the oven to 200°C and line a large roasting pan with baking paper. Place the pumpkin in the pan, add the rosemary and 1 tbs oil, then season and toss to combine. Roast for 15 minutes or until almost tender.
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To make the pesto, place the parsley, almonds and garlic in a food processor and whiz until well combined. Transfer to a bowl, then stir in 1/2 cup (125ml) oil and season. Set aside.
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Brush salmon with remaining 1 tbs oil, season and add to the roasting pan with the pumpkin and cook in the oven for a further 12 minutes or until the salmon is just cooked and the pumpkin is tender.
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Divide salmon and pumpkin among plates and serve with pesto and beans.
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ENJOY!
Steamed Fish with Ginger Five Spice Broth
INGREDIENTS:
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4 x 150g (5.29 oz.) boneless, skinless kingfish fillets
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1 tsp sesame oil
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1 tbs each lemon juice & fish sauce
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2 small inner cabbage leaves, trimmed to fit in steamer basket
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1 bunch broccolini, trimmed
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2 long green shallots, thinly sliced
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Freshly ground white pepper, to serve
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100g sunflower sprouts (substitute bean sprouts)
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Ginger five spice broth
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2cm piece (10g) ginger, sliced into matchsticks
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1/2 tsp sesame oil
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1/4 tsp five spice powder
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2 tsp each organic ghee & fish sauce
DIRECTIONS:
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For the broth place all ingredients with 1 cup (250ml) water into a small saucepan and slowly bring to the boil over a medium heat. Reduce heat to low and simmer, uncovered, for 3-4 minutes. Keep warm until ready to use.
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Place the kingfish in a shallow non-reactive bowl. Add sesame oil, lemon juice and fish sauce, and mix to combine. Toss to coat both sides of the fish.
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Line a large bamboo steamer with the cabbage leaves. Place the drained marinated fillets onto the cabbage leaves and arrange the broccolini around the outside of the fillets. Place the steamer over a large pan or wok of simmering water, cover and steam fish over a medium-high heat for 5-6 minutes until the fish and broccolini are tender.
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Serve the fish on cabbage leaves, topped with shredded ginger strained from the broth, long green shallot and sprinkle with white pepper. Scatter the broccolini and sprouts on top and serve with the hot ginger five spice broth.
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ENJOY!
Chicken Noodle Soup
INGREDIENTS:
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1.6kg Macro Whole Chicken Free Range
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2 onions, quartered
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2 bay leaves
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2 leeks (pale part only), thinly sliced
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2 parsnips, peeled, sliced
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2 carrots, halved, thinly sliced
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2 celery stalks, thinly sliced
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50g baby spinach leaves Method170g thin dried egg noodles
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2 tablespoons flat-leaf parsley leaves
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2 tablespoons dill sprigs
DIRECTIONS:
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Rinse chicken and pat dry with paper towel. Place in a large stockpot and add 2 1/2L (10 cups) cold water. Add onion and bay leaves (top with a saucer to keep chicken submerged). Bring to the boil over medium-high heat. Reduce heat to medium and cook, skimming impurities from the surface, for 30 minutes or until cooked through.
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Remove chicken from pan. Carve off the breast fillets either side of the breast bone, remove and discard skin and set aside.
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Return the chicken carcass to the pot, add the leek, parsnip, carrot and celery, then season. Cook for a further 30 minutes or until the vegetables are tender.
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Remove chicken from the pot, and shred the remaining meat from legs and thighs, discarding skin. Shred meat from the reserved breast fillets.
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Return shredded chicken to the pan with spinach leaves. Cook, stirring, for 5 minutes or until warmed through.
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Meanwhile, cook the noodles according to packet instructions. Drain.
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Divide the noodles among bowls, ladle over the soup, then garnish with parsley and dill sprigs to serve.
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ENJOY!
Lentil and Zucchini Fritters with Cucumber Salad
INGREDIENTS:
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400g can brown lentils
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1 1/4 cups (185g) self-raising flour
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2 eggs, separated
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1 cup (250ml) milk
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2 zucchini (about 240g), coarsely grated
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2 spring onions, finely chopped
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1/2 cup mint leaves, thinly sliced, plus extra leaves to serve
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Finely grated zest & juice of 1 lime,
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plus lime wedges to serve 1 1/2 tsp each ground cumin & ground coriander
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Pinch of chilli flakes
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1/4 cup (60ml) sunflower oil
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200g baby cucumbers (or 2 Lebanese cucumbers), cut into thin wedges
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1 long red chilli, thinly sliced into rings
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150g Greek feta, thinly sliced
Salad leaves, to serve
DIRECTIONS:
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Place the lentils in a large bowl. Crush with a potato masher until coarsely mashed.
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Place flour in another bowl and make a well. Add yolks and gradually whisk in milk until smooth. Stir in lentils, zucchini, spring onion, mint, lime zest, spices and chilli. In a separate bowl whisk egg whites to soft peaks with an electric beater (or by hand). Gently fold into batter and check seasoning.
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Working in batches, heat a third of the oil in a large nonstick frying pan to medium- high heat. Spoon 1⁄4-cupfuls 5.Divide fritters among plates, top with feta, cucumber mixture and extra mint and serve with salad leaves and lime wedges. of mixture into the pan and cook for 3 minutes each side until golden and cooked through. Transfer to a plate lined with paper towel and loosely cover with foil to keep warm. Repeat with remaining oil and batter.
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Combine cucumber, lime juice, fresh chilli and 1 tsp salt flakes in a bowl.
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ENJOY!
Zesty Chicken Broth with Broccoli Rice and Leafy Greens
INGREDIENTS:
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1 small head broccoli, cut into florets
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2 tbs avocado oil (or extra virgin olive oil)
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1 onion, finely chopped
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1 small fennel bulb, finely chopped, fronds reserved
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4 garlic cloves, crushed
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Finely grated zest of 2 lemons & juice of ½, remaining cut into wedges
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2 fresh bay leaves, torn
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6 cups (1.5 litres) chicken bone broth
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1 bunch rainbow chard (or silverbeet), trimmed, stems thinly sliced, leaves chopped
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½ barbecued chicken, meat shredded, skin and bones discarded
DIRECTIONS:
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Pulse broccoli florets in a large food processor until rice-sized pieces form, scraping the sides of the bowl as required
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Heat oil in a large saucepan over medium heat, add onion, fennel, garlic, lemon zest and bay and cook for 5 minutes or until soft. Add broth, turn up heat, bring to the boil and cook for 2 minutes to allow flavours to develop. Add chard stems and leaves, bring back to the boil for a minute or until leaves are just wilted, then add chicken and broccoli rice and cook for 1-2 minutes until chicken is warmed through and broccoli rice is just tender. Take off heat, stir in lemon juice and chec k seasoning. Pulse broccoli florets in a large food processor until rice-sized pieces form, scraping the sides of the bowl as required
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Heat oil in a large saucepan over medium heat, add onion, fennel, garlic, lemon zest and bay and cook for 5 minutes or until soft. Add broth, turn up heat, bring to the boil and cook for 2 minutes to allow flavours to develop. Add chard stems and leaves, bring back to the boil for a minute or until leaves are just wilted, then add chicken and broccoli rice and cook for 1-2 minutes until chicken is warmed through and broccoli rice is just tender. Take off heat, stir in lemon juice and check seasoning.
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ENJOY!
Roasted Kale, Quick Ricotta and Tomato Salad
INGREDIENTS:
-
1L (4 cups) milk
-
1 garlic clove, bruised
-
1 bay leaf
-
1/4 cup (60ml) apple cider vinegar
-
1 bunch cavolo nero
-
1/2 bunch oregano
-
2 tbs extra virgin olive oil
-
6 heirloom tomatoes, sliced
DIRECTIONS:
-
To make quick ricotta, place milk, garlic and bay in a saucepan over medium heat.150g thinly sliced prosciutto
-
Bring to the boil, then stir in 2 tbs vinegar. Return to a simmer, then remove from heat and set aside for 10 minutes to curdle.
-
Line a sieve with a muslin or clean Chux cloth.
-
Strain mixture through to separate curds from the whey (discard whey). Remove the garlic and bay.
-
Place sieve over a large bowl in the fridge for 1 hour to drain and cool completely.
-
Preheat oven to 250°C. Line a baking tray with baking paper. Brush the cavolo nero and oregano with 1 tbs olive oil. Season. Roast for 8 minutes or until crisp.
-
Whisk the remaining 1 tbs oil and 1 tbs vinegar in a bowl. Season.
-
Crumble ricotta and roasted cavolo nero and oregano in a bowl. Place on a platter with the tomato and prosciutto. Drizzle over the dressing to serve.
-
ENJOY!
