Recipes
We hope you loved your event. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Falafel
- Shirazi salad
- Saffron Sea bass
- Quinoa
- Energy balls
Falafel
Ingredients:
- 2 tbsp sunflower or vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 400g can chickpea, washed and drained
- 1 tsp ground cumin
- 1 tsp ground coriander (or use more cumin)
- handful parsley, chopped, or 1 tsp dried mixed herbs
- 1 egg, beaten
If you fancy something a bit different add some beetroot to the mix, you may want to use gloves!
Method:
- Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
- Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
Shirazi Salad
Ingredients – serves 2 to 4 – quantities are approximate in this recipe, use up what you have!
Ripped up, or rough chopped handful of each of the following: Fresh Parsley, Coriander, Mint and Chives
- 1/2 a large red onion finely diced
- 1/2 cucumber diced
- 100g cherry tomatoes halved
- 2 radishes sliced
- Splash of olive oil
- Pomegranate seeds
- Juice 1/2 lemon
- Salt & Pepper
Method
- Prepare your vegetables, rip up your herbs (or rough chop, especially the chives)
- Mix all together, then add the lemon juice, olive oil and seasoning – taste, adjust, serve!
Saffron Sea bass
Ingredients – Serves 2:
- Pinch of saffron
- 1 clove of garlic, minced
- zest of 1 lemon
- 1tsp of harissa paste
- 1/2tsp of cumin
- 2tbsp of Greek yoghurt
- Salt & Pepper to taste
- 2 Sea bass fillets
Method:
- Mix the yoghurt, saffron, spices and salt and pepper. Add garlic, taste and adjust accordingly. Smear all over the chicken. Set to one side for a while or even cover and fridge over night.
- Preheat the oven to 185C.
- Place the sea bass on a baking tray lined with baking paper and oven bake for 15 minutes.
- Pull out of the oven and let rest for 5 minutes.
- Roughly slice the chicken and serve or panfry in a splash of olive oil for extra colour
Quinoa with Herbs
Ingredients: Serves 6
1 cup quinoa to 2 cups water
1 1⁄2 tablespoons vegetable oil
3⁄4 teaspoon dried marjoram or oregano
1⁄2 teaspoon dried thyme
1⁄4 teaspoon dried rosemary, crumbled
3 tablespoons chopped parsley
2 tablespoons fresh lemon juice
3⁄4 teaspoon salt
1⁄2 teaspoon grated fresh lemon rind
1⁄4 teaspoon pepper
There is no right and wrong in what herbs/ spices/ seeds etc go into this. Use left over shirazi salad and stir through the cooked and cooled quinoa.
Method:
Rinse the quinoa in a large bowl, fill with cold water.
Drain into a strainer and repeat the rinsing and draining 4 more times.
Over medium-high heat, heat the oil in a medium saucepan.
Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes.
Stir in the water and dried herbs
Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.
Stir in the fresh herbs, eg parsley, lemon juice, salt, lemon rind, and pepper.
Simmer, covered, 5 minutes longer.
Fluff with a fork.
Energy Bars
Ingredients
- 150g/5½oz peanut butter (or similar)
- 150g/5½oz honey or agave syrup
- 2 tsp vanilla extract
- 200g/7oz porridge oats, gluten-free if required
- 50g/1¾oz brown puffed rice or puffed oats, gluten-free if required
- 75g/2½oz pumpkin seeds
- 125g/4½oz dates, roughly chopped
You can really add any druit/ nuts/ seeds to this. Get familiar with the texture that works – you might find rolling into balls more practical.
Method
- Grease and line a 30 x 23cm deep tin with baking paper.
- Put the peanut butter, honey and vanilla extract in a large microwaveable bowl and microwave for 45 seconds. Stir well and heat for another 10 seconds, until melted and smooth. Stir in the remaining ingredients until everything is fully coated.
- Tip into the prepared tin and press down evenly with wet hands. Refrigerate for at least 2 hours or until solid.
- Slice into 24 bars. Transfer to a sealed container and keep in the fridge for up to 1 week.
We hope you enjoyed the class!
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