Recipes O - S

Persian Chicken

Advieh Spice Mix

Advieh is an aromatic Persian spice blend comparable to the Indian garam masala and is used for a variety of Persian recipes such as rice pilafs, grilled meats, stews, vegetables dishes, frittatas, soups, pickles and more.

1 tsp ground cinnamon.

1 tsp ground coriander.

1 tsp ground nutmeg.

1 tsp ground cardamom.

1 tsp ground rose petals

1/2 tsp ground cumin.

Combine all ingredient and store in an airtight container.

Persian Chicken

2 tbs of Advieh Spice Mix

4 chicken skinless thighs cut into bite size pieces

2 tomatoes diced

4 small potatoes peeled and cut into 1/4

1/2 red onion diced

2 tbs of olive oil

2 tbs of tomato paste

1 cup of water

Seasoning of black pepper and sea salt

Serve with yogurt laced with honey and sprinkled with fresh mint and 

Nann Bread

Add oil to medium heat pan (with a lid), once oil is shimmering add onion and cook til fragrant ad in spice mix and cook whilst stirring until you can smell the beautiful spices warming. Add the chicken and stir to coat the chicken all. Ad the potato’s and tomatoes and once more stir to coat them with the spice mixture. Add in the tomato paste and a little water at a time mixing well. Continue to add water until you have a cream consistency. Pop the lid on and turn down the heat to low. Check occasionally and add more water if necessary. You don’t want a runny consistency but a thick creamy sauce. Cook for 20 minutes. 

Finely chop mint leaves and add to a cup of Greek yogurt, and with a tablespoon of honey drizzle over the honey.

Warm nann bread in oven.

Honey Gingered Rhubarb 

This recipe is adapted from River Cottage Handbook No:2 “Early Rhubarb with Honey”. Instead of using the orange juice I have used the alternative of Ginger. Both natives of Asia Rhubarb and Ginger are a perfect match. I will be using this preserved Rhubarb in desserts in the months to come when fresh Rhubarb is unattainable. 

500mls Water

150mls Honey

2 tbs of Ginger Beer Concentrate (I used SodaStream)

3 stalks of Rhubarb cut into 2.5 cm pieces and halved lengthwise 

3 cm piece of ginger peeled and sliced into matchsticks

In a saucepan boil water, ginger beer and honey to make a syrup. Once reduced slightly remove from heat and add ginger and Rhubarb. Cover and leave to steep for 12 hours.

Remove the Rhubarb and place into hot sterile jars. Bring the syrup back to the boil and then top up the jars to cover the Rhubarb and to the top of the jars. Seal the jars and place then into a large saucepan sitting on a folded tea towel. Fill with warm water covering the jars and very slowly bring to the simmer. Simmer for 2 minutes.

Remove the jars and stand on a folded tea towel on a timber board for 24 hours. Store and use within 12 months.

Fish and Mushroom Risotto

Ingredients

500 grams of fish filleted and cut into 3cm pieces

1 onion diced

2 garlic cloves peeled and smashed

4 tbs of Italian mixed herbs dried or fresh

500 grams mixed mushrooms

1/2 glass of white wine

1 litre of fish stock (best quality you can buy)

2 cups of Arborio rice (risotto rice)

2 tbs Intense Garlic Olive Oil

4 tbs of butter chopped

To serve

Shaved Parmesan Cheese

1 cup fresh parsley chopped  

Let's get Cooking

In a heavy based frypan heat oil. Add Onion, Garlic and 2 tbs of Herbs add stir until onion is clear. Add fish and cook approx 3 minutes, add mushrooms and cook until fish is cooked. Set aside. In a saucepan heat stock to simmer.

In wok add more oil with 2 tbs of Herbs and rice, stir to cover rice. Add white wine stirring constantly and cook until absorbed. Slowly add batches of hot stock enough to cover rice and stir constantly until each batch is absorbed. When no stock is left add fish mix. Heat through. Once the rice is cooked through add the butter and mix gently until absorbed ... this will add creaminess to the risotto.

Serve with shaved Parmesan Cheese and Fresh Parsley chopped over the top. Enjoy! 

Salmon Cheese Log

Ingredient

1/3 block of Philly Cheese softened

1/2 a salmon fillet grilled medium/rare cooled and chopped or use 200grams of smoked salmon.

You can really make this recipe your own by combining whatever herbs, spices and crushed nuts you prefer 

Base herb mix

1 tsp of Dried Parsley 

1 tsp of Dried Onion

1 tsp of Dried Garlic

1 tsp of Dried Dill

Baking paper

To Serve

Lime wedges

Crackers

Extra chopped salmon 

Let's get cooking

Mix Herbs set aside

Combine cheese, salmon and 1/2 the herb mix.

Form a log shape.

Place remaining herb mix on Baking Paper

Roll cheese log in herb mix.

Wrap cheese log in cling wrap and chill for 1/2 hour or until ready to serve.

Serve with sprinkled extra salmon, lime wedges, crackers and season with salt and pepper. Enjoy with a glass of chilled champagne!

Sauces

Peanut Dipping Sauce

Ingredients 

1/4 cup creamy peanut butter.

1 tbs hoisin sauce

2 tsp soy sauce.

1 clove garlic, mashed (or about 1 teaspoon minced)

1 tsp Sriracha sauce or a chilli garlic sauce, optional for spice. (Try Our Galleys Sriracha Spice Blend, Recipe found on our Spice Blend recipe page)

1-2 tbs warm water, or more as needed.

Let's get Cooking 

Blend all ingredients together, set a side in refrigerator until ready to use.

Salads

Avocado, Blue Cheese, Pear and Walnut Salad

Serves 2

Ingredients 

2 generous handfuls cos, rocket (or leaves of your choice)

2 pears, sliced thinly

1 Avocado sliced

150g blue cheese, broken into chunks

50g crushed walnuts for sprinkling (I like to lightly toast them)

Dressing

60ml olive oil 

30 ml red wine vinegar 

20ml maple syrup 

1/2 tsp Dijon mustard

salt

Let's get Cooking 

Place the salad ingredients in a bowl or arrange on a platter.

Mix the vinaigrette dressing ingredients in a small jar and shake well before drizzling over the salad.

NOTES…. Its best to make the salad just before serving as the avocados go brown very quickly.

Beetroot and Feta Salad

Serves 4

Ingredient

2 medium beetroot

1tbs Olive oil

1 tsp of YIAH Beetroot dip mix.

50g baby spinach

1/2 small red onion, thinly sliced

75 grms Feta, cubed

1/4 cup walnuts 

Dressing

2 tablespoons orange juice
1 tablespoon olive oil
1/2 teaspoon dijon mustard

Let's get cooking

Preheat oven to 180°C (or use the BBQ)

Wash beetroot! Peel, cut into 1/4. (Take the easier option by buying ready cooked baby Beets in their juice)

Toss in Olive oil and salt to taste

Place on a baking tray. 

Roast for 1 hour or until tender. 

Cool for 15 minutes. Once cooled cube.

Meanwhile prepare remaining ingredients.

Combine spinach, onion, feta, Walnuts and beetroot in a bowl. 

Toss to combine.

Place orange juice, oil and mustard in a screw-top jar. 

Season with salt and pepper. 

Secure lid. 

Shake to combine. 

Add to beetroot mixture. 

Toss to combine. 

If you have YIAH Beetroot dip mix sprinkle over other wise use a mixed herb blend.

Fig, Rocket and Feta Salad

Serves 2

Ingredients

50g or 2 handfuls of rocket (or mixture of baby spinach, Raddichio and rocket), washed and dried well)

2 figs quartered 

20g feta cheese

1 tbs pomegranate seeds

Dressing:

2 tsp balsamic vinegar

2 tsp pomegranate molasses (or just use all balsamic vinegar and 1 tsp of honey)

1 tbs extra virgin olive oil

Let's get Cooking

Sprinkle rocket onto serving plate

Cut figs into quarters and place on top of rocket

Sprinkle pomegranate seeds over rocket and figs

Sprinkle with crumbled feta cheese

Into a small jar pour the vinegar, molasses and olive oil

Place lid on jar and shake well

Pour evenly over salad

Get tucked in and enjoy

Greek Salad

Serves 2

Ingredients 

1 cup mixed Lettuce
1 Tomato diced 1 small continental cucumber peeled and diced 1 pieces Marinated Feta cut in half 10 Marinated black Olives 1/2 Spanish Onion sliced thinly Olive oil to dress, seasoned with dried oregano and salt

Let's get cooking

Combine all ingredients and mix well in bowl, place Feta cheese on top and dress with a drizzle of Olive oil and season with dried oregano and salt.

Orange Pomegranate Avocado Salad

Serves 4

Ingredients

3 heaping cups baby arugula

3 heaping cups baby spinach

2 oranges

1 cup pomegranate seeds arils

1/3 cup pistachios

1 large avocado peeled, seeded and sliced

1/2 cup feta cheese

Dressing:

2 tbs olive oil

2 tbs honey

1 tbs apple cider vinegar

2 green onions minced

Juice from 1 medium size orange

salt and ground pepper to taste

Let's get Cooking 

Add all of the salad dressing ingredients to a blender and pulse a few times until smooth. Taste and adjust as needed—more vinegar, orange, or honey, depending on your preference. 

Refrigerate until ready to use. 

This may be made a few days in advance.

Meanwhile prepare the salad ingredients.

Deseed the pomegranate 

To slice the oranges, cut a slice off the top and bottom of each orange to expose the flesh. Place the oranges upright on your cutting board and, following the contour of the orange, slice the peel off to expose the flesh. 

Then cut thin rounds..

Rinse and pat dry the lettuce and add it to a large mixing bowl.

Drizzle the chopped avocado with a little lemon juice to keep it from browning.

Add remaining ingredients and gently toss to combine. 

Drizzle desired amount of dressing on top and toss to evenly coat. Serve immediately.

Orange and Fennel Salad

Peak growing season for fennel is autumn and winter. However, home gardeners can also slip in a quick planting in spring for an early summer harvest. When choosing fennel, look for compact bulbs that are relatively heavy and firm. Fennel can be eaten raw, and it adds a good flavor to many dishes. It is also rich in nutrients . Today's Recipe using fennel raw to create a fresh tasting salad.

Ingredients

2 tablespoons fresh orange juice

1 large fennel bulb

1 red onion sliced thinly into rings

3 teaspoons extra-virgin olive oil

3 teaspoons balsamic vinegar

160g baby rocket

3 oranges, peeled, and segmented.

Let's get Cooking

Place lemon juice in a bowl of iced water. Trim fennel, reserving one-third of a cup of the fronds. Slice fennel into thin strips with a vegetable peeler. Add to bowl.

Combine oil and vinegar in a small bowl. Place rocket, onion and orange in a large serving bowl. Drain fennel mixture.

Add fennel to salad. Drizzle dressing over. Season with salt and pepper to taste and toss to combine. Top with reserved fennel fronds to serve.

Roast Pumpkin Feta and Chickpea Salad

Serves 8

Ingredients

1.3kg butternut pumpkin, peeled, chopped coarsely

1 tbs Extra Virgin olive oil

400g Can Chickpeas, rinsed, drained

100g baby spinach leaves

¼ tsp dried oregano 

150g  Fetta, crumbled

Preserved Lemon Vinaigrette 

1 clove garlic, crushed

2 tsp finely chopped preserved lemon rind

2 tbs Extra Virgin olive oil

1 ½ tbs White Wine Vinegar

Let's get Cooking 

Preheat oven to 200°C (or us the BBQ)

Combine pumpkin and oil in a large roasting pan; season. 

Roast for about 20 minutes or until tender.

Preserved Lemon Vinaigrette 

Place all the ingredients in stick blender jar and blend well.

Place pumpkin in a large bowl with chickpeas, onion, spinach leaves and vinaigrette; toss gently to combine. 

Serve salad sprinkled with dried oregano and feta.

Watermelon and Feta Salad

Serves 8

Ingredients

4 cups of chopped Watermelon 

200 grams of Feta Cheese diced
Hand full of mint leaves torn
Caramelised Balsamic Vinegar 
Drizzle Balsamic Vinegar over salad

Let's get cooking

Combine first three ingredients on a serving platter.

Great served accompanying any BBQ meats.

Rustic Chickpea Salad

Serves 2

Ingredient

1 small cous lettuce chopped roughly
1 carrot peeled and thinly sliced with peeler to form ribbons
1 small Lebanese cucumber peeled and thinly sliced with peeler to form ribbons
1/2 can of chickpeas drained and rinsed
2 hard boiled eggs cut into 1/4

Dressing1 tbs of Sour Cream

1 tbs of  Balsamic Vinegar

Let's get Cooking

Layer the salad ingredients with chickpeas and eggs on top.
Combine the dressing ingredient until smooth.

Serve salad in bowl and dressing on the side.

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Spinach and feta Rolls

Serves 4

Ingredients 

8 sheets of Filo pastry

2 eggs whisked or 2 tbs of powdered egg mixed with 2 tbs of water.

1 packet of frozen spinach

1 200grm packet of feta crumbled

1 1/2 tbs of Dill and Onion Herb Mix (try Our Galley's Blend)

Let's get Cooking 

Gently mix spinach, 1/2 of the egg mixture, feta and Dip Mix until just combined. 

Place your first sheet of filo pastry on a damp clean cloth and brush with egg mixture, add another sheet and repeat until you have four sheets layered up. 

Divide the spinach mixture into 4.

Place one 1/4 of mixture on filo, fold in sides and roll to form a log. 

Place open seam to base. Place on baking tray lined with baking paper.

Repeat until all four are done.

Bake for 30 minutes until golden and crispy. 

Sweet Potato Brownie

Brownie shown with no Icing

Ingredients

Cake

1 ripe avocado

1 cup (275g) cold sweet potato puree*

½ cup unsweetened apple sauce 

¼ cup date paste 

1 tsp pure vanilla extract 

4 eggs

¼ cup coconut flour 

2 tbsp arrowroot flour 

½ cup cacao powder 

1 tsp ancho chile powder   

½ tsp salt 

1 tsp baking soda

½ cup raw pecans, coarsely chopped

Icing (optional)

¼ cup date paste 

½ cup hazelnut butter 

¼ cup cacao powder 

2 tbsp honey 

½ cup full fat coconut milk 

Generous pinch salt 

Preheat your oven to 375F. Grease 9 inch square tin  with coconut oil and line pan with parchment paper, leaving enough extra to extend over the sides.

In a bowl, combine avocado, sweet potato puree, unsweetened applesauce, date paste and vanilla and mix until smooth and creamy. Add cacao powder and again, mix until smooth.

Add eggs, one at at time, beat until smooth between each addition.

In a large mixing bowl, add coconut flour, arrowroot flour, salt, ancho chile, and baking soda and stir with a whisk until well combined then add to your wet ingredient bowl and, you guessed it, mix until smooth.

Add pecans and mix them in.

Transfer to your prepared tin. Spread batter evenly and bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake comes out almost clean.

Set brownies on a wire rack to cool for 15-20 minutes then transfer to fridge to cool completely, about an hour.

Icing 

Prepare the icing by adding all the ingredients to a bowl and mix until smooth and creamy.

Pour over brownies and spread evenly with a spatula.

Place the brownies in the fridge and chill completely, at least 8 hours, preferably overnight. Sprinkle with a handful of coarsely chopped pecans, if desired. Cut into squares.

These brownies seem to get even better and richer tasting after sitting in the fridge for a few days...

Sunny Seed Crackers 

Ingredients

Ingredients

1 cup sunflower seeds

3/4 cup pumpkin seeds

1/2 cup chia seeds

1/2 cup sesame seeds

1/4 cup flaxseed

1/4 cup psyllium husks

1 tsp salt.

1 1/2 cups water.

1 tbsp dried herbs of your choice, (I used an Italian mix)

Let’s get Cooking 

Preheat oven to 170C

Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water.
Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they'll be more like a seed cookie than a cracker. Using your pizza wheel cut the crackers into rectangles or squares.
Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. If they don't feel crisp after an hour, return to the oven for another 5-10 minutes.
Turn the oven off but leave the crackers in and allow to cool. Store in an airtight container.

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