Spicy Squid and Sardine Salad with Avocado

INGREDIENTS:

8 Baby Squids

1 canned Sardine in water, drained

2 Avocados, cut into chunks

2 Tomatoes, cut into chunks

4 stalk Celery, cut into bite size

1/2 small Yellow Onion, thinly sliced

2 Red Chili, seeded and finely chopped

1 Lemon of juice

2 tablespoon Red Wine Vinegar

3 tablespoons Olive Oil

Salt

Pepper

DIRECTION:

1. To clean the squid, remove the tentacles from the body by pulling them from the opposite direction.  Discard the transparent soft bone and remove the teeth in the centre of the tentacles.  Cut the body part into large rings.

2. Bring a small pot of water to a boil.  Add about 2 tablespoons of salt.  Add the squid.  Blanch until the squid starts to be firm; drain immediately.

3. In a large mixing bowl, combine all ingredients.  Season the mixtures with salt and pepper.  Gently toss until everything is well combined.  Serve immediately.

Green Bean Tofu Mix

INGREDIENTS:

2 cups Green Beans, cut in half

1 block Firm Tofu, crumbled

1 tablespoon Mirin Syrup

1/2 teaspoon Curry Powder

Salt to season

2 tablespoons Vegetable Oil

DIRECTION:

1. Heat up vegetable oil over high heat.  Add tofu.  Stir fry until they are fairly dry; about 10 minutes.

2. Add green bean and curry powder; continue to stir fry for another 10 minutes.  Season with salt to taste.  Remove it from the heat.  Serve immediately.

Oven Cook Seafood Foil Parcel

The simpler, the best - it is totally applicable to making seafood.  I leave out the butter and herbs, and only allow the juice of the seafood, and a little white wine, to stew itself and build up the lovely sweetness.  The lemon juice at the end elevates the flavour of the mussels and broth.  Remember to prepare some bread to mop up this delicious liquid.  Click Here to check out how to open a crab.

INGREDIENTS:

1 Crab

1 dozen mussels

1 dozen Prawns

2 pcs Cod Fillets

1/2 Lemon of Juice

1/4 cup Dry White Wine

1 knob of ginger, about finger long, cut into arounds

Sea Salt

Vegetable Oil

DIRECTION:

1. Pre-heat the oven to 400F.

2. Line foil on a roasting pan.  Drizzle 2 tablespoons of oil and lay the ginger pieces evenly on top.

3. Evenly place the seafood in the pan. Sprinkle with sea salt and drizzle the white wine.  Cover the pan with another piece of foil.  Roll the edges to seal it to create a foil bag.  Roast it in the oven for 25 minutes.

4. Remove the top foil.  Drizzle the fresh lemon juice over the seafood.  Serve immediately.

Kale Potato Cannellini Chickpea Soup

INGREDIENTS:

1 bunch Kale, leaves and young stems

2 Potatoes, cut into chunks

1 canned Cannellini Bean, drained

1 canned Chickpea, drained

2 cups Chicken Broth

2 cups Water

1 head Garlic, peeled and smashed

1/2 White Onion, peeled and cut into chunks

Plain Greek Yogurt (for serving, optional)

2 tablespoons Vegetable Oil

Salt to taste

DIRECTION:

1. Heat up vegetable oil in a soup pot over medium heat.  Add onion and garlic; fry until they are fragrant.

2. Add potatoes; continue to fry for another 5 minutes.  Add chicken broth and water.  Bring the liquid to a boil and then add the kale a handful at a time.  Cook until the kale is softened.  Add chickpea and cannelloni bean.

3. With a wand blender, puree the soup until smooth.  Season with salt to taste.  To serve, spoon out the soup in a serving bowl and add a dollop of yogurt.

Prawn Salad with Enoki and Tangerine

INGREDIENTS:

1 dozen Prawns, deveined

2 Tangerines, peeled and divided

1 pack of Enoki, divided into small bunches

4 stalks Celery, cut into bite size

2 cups Baby Spinach

1 handful Hemp Seeds

DRESSING:

3 Tablespoons Olive Oil

2 tablespoons Red Wine Vinegar

1 teaspoon Balsamic Vinegar

Salt and Pepper to taste

DIRECTION:

1. Bring a small pot of water to a boil over high heat.  Add about 2 tablespoons of salt.  Add prawns and blanch until they turn orange and curl up.  Drain the prawns quickly and remove the shells.

2. In a small bowl, whisk the dressing ingredients together until well combined.

3. In a large mixing bowl, combine the salad ingredients together.  Add the dressing and gently toss to combine.  Serve immediately.

Warm Green Banana (not plantain) Salad with Greek Yogurt Dressing

INGREDIENTS:

6 Green Bananas (not Plantain)

5 Green Onion (green parts only), thinly sliced

DRESSING:

1/2 cup Greek Yogurt, original

1 teaspoon White Vinegar

Salt and Pepper to taste

DIRECTION:

1. Cut off the ends of each banana and then slit the skins open lengthwise.

2. Pre-heat the steamer over high heat.  Put the bananas in.  Steam them for 15 minutes.

3. The skins of the cooked bananas should be able to remove easily.  Cut up the bananas into bite size.

4. Add dressing and green onion.  Gently mix until the bananas are well coated.  Serve both warm or cold. 

Oven Roasted Chestnut

INGREDIENTS:

Chestnuts

DIRECTION:

1. Pre-heat the oven to 400F.

2. With a small knife, carefully score an "X" on each chestnut.  It helps the steam in the chestnuts to escape during roasting and to peel them easier.

3. Place the scored chestnuts on a sheet pan, with scored side on top.  Roast them in the oven for 20-25 minutes, or until the their top parts are opened.