Thai style lettuce wraps
Ingredients
- Julienne veg mix (Peppers, carrot, bok choy, purple cabbage, Mango!) 6oz
- Iceberg lettuce (2-3 nice solid leaves)
- Thai basil (a few leaves to sprinkle through)
- Hoisin sauce mix 2 oz
- Lime wedge
These are a great way to use up some fresh vegetables. Try to use the freshest veg possible. If you have some that is getting a little tired in your fridge soak it in cold water for an hour or overnight before cutting, allowing it to rehydrate, and ideally become crisp again.
- Peel full leaves of iceberg lettuce and brush with sauce inside.
- Season the veg mix with a touch of salt and lime juice. Mix evenly then place in the lettuce cups lengthwise.
- Chiffonade the Thai basil and sprinkle throughout. Wrap and enjoy. Extra sauce can be used as dip
Spanakopita
Ingredients
- Phyllo 3 sheets
- Butter 2 oz
- Onion 1 onion
- Garlic 2 clove
- Spinach 8oz
- Feta 2-3 oz
- Preheat the oven to 350
- Slice the onion and garlic into thin slices.
Sauté the onion on medium-high heat, when it starts browning add the garlic and sauté for another 30 seconds. Deglaze with some white wine or water, add the spinach and wilt. Remove from the stove to a bowl and allow to drain. Crumble the feta into the mix and stir. This is our filling.
- Melt butter in the microwave.
- Clean your workspace thoroughly. Open your package of phyllo and take one sheet. Lay it flat on your cutting board or clean table. Brush the phyllo with butter. Lay on another sheet. Brush with butter. Lay on a third sheet, brush with butter. Cut through the sheets width wise creating 4 equal strips. Divide your filling at the bottom of the 4 strips. Then carefully fold them up in triangles creating individual parcels. Place on a baking tray and bake in the oven until golden. 15-25 minutes.
Mushroom ragout on focaccia
Ingredients
- Mushrooms 8oz
- Cream 8oz
- Herbs (Thyme, Rosemary, Tarragon) 1 tbsp
- Onion ½ lb
- Garlic 1-2 cloves garlic
- Focaccia
1. Prepare all your mise en place. Slice your mushrooms, dice your onion and mince your garlic. Mince your herbs and slice your focaccia into strips.
2. Set a large pan on the stove top and get it very hot. Add some oil to the pan and sauté the mushrooms. The key to this dish is to make sure the mushrooms caramelize properly. Make sure you don’t overcrowd the pan and don’t stir them too much.
3. Once you have a reasonable amount of colour on the mushroom add your diced onion and garlic. Continue to sauté, now being more careful with your onion and garlic that they do not burn.
4. With good colour on the mushrooms and onions and garlic cooked, add your herbs and deglaze the pan with white wine. Allow the wine to reduce then add your cream. Reduce your cream until lightly thickened. Give a dash of lemon juice or white wine vinegar. Be sure to season with salt and pepper.
5 Toast your focaccia in a pan, or in the oven. Plate your focaccia and cover with the ragout.
