Tips for your next dinner party and Couscous salad and Meat ball Recipe

 

Before we went away Alix came around to capture a few moments at our house so we could share the recipes we have been loving. 4 months later I’m finally sharing them. I guess good things take time :)

Flavour

There are so many ways to get flavour into your food. Below are some healthy ways using only whole foods.

Quality

We often get asked 'how does your food taste so good?' To be honest, the most important and easiest way to get flavour in your food is the quality of ingredients. Fresh, local, grown in good soil and the food will speak for itself. You'll also save your precious cash and body because you don't have to add as much to make it flavourful.

Spices

Spices are usually made from the seeds, berries, bark, or roots of a plant. Not only do they improve the taste of foods, but they are also packed full of health benefits. The thing with spices is that they need heat to release flavour. Dry frying is essential before adding spices to dips, condiments or any liquids. It is how you get the most out of your spices. 

Herbs

If you've had our cooking before you will know that we love lots of herbs. They give freshness and vibrance to a dish as well as different textures and fragrances. Not to mention they are little bundles of goodness.

Process

To us, the purpose of 'cooking' is not to lose the ingredient within the process but to simply find its hidden potential. This is the greatest job as a cook, exploring what is possible with an ingredient. We're going to show you some of these 'processes' or techniques we've discovered that really show off your ingredients.

Pairing

The process is important when creating flavour but pairing is arguably more important. The combination of ingredients is what will balance and create flavour in a dish. These pairings are most commonly- sweet, fat, acid, salt and heat. Once you understand these flavours you will notice what a dish needs to feel complete or to make it to the next level of deliciousness.

Colour/texture

Colour and texture will lift your dish and create more of an engaging experience when cooking and dining.

Colour

We often say - you will have flavour and a balanced meal if your plate is filled with colour. If you are unsure how to elevate your dish think visually. Your eyes will let you know what you need and your taste buds will thank you.

Texture

The texture is how you create a narrative within your food. When you first take a bite you'll first notice the layers you've created. Experiment and play with the layers and how they feel in your mouth. Something crunchy, smooth, finely chopped, loosely chopped will make a big difference in how your food is received. The more textures/layers you create the more interesting your food becomes.

 

Pearl Cous cous Salad

We have been loving the recipe lately now that the weather has started to warm up. I can imagine this dish on Christmas spreads come December :)

Ingredients

  • 2 medium sweet potatoes (600g), medium cubes with skin on

  • 2 zucchini, medium cubes

  • 2 cups pearl cous cous

  • 1 cup pitted olives

  • 1/4 cup fresh dill, finely chopped

  • 2 cups Kale (100g), finely chopped

  • 1 lime, to make 2 tbsp of juice and 1 tsp of zest

  • Good quality olive oil

  • 1 tsp sumac

  • salt and Pepper to taste

To Serve

  • Edible flowers (optional) but looks cute

    Method

    1. Preheat oven to 200°C fan and line 2 baking trays with baking paper.

    2. Add sweet potato, 1 tablespoon of olive oil, and a generous pinch of salt and pepper to the baking trays.

    3. Combine well and bake for 40 minutes or until slightly brown and crispy. Set aside.

    4. While the sweet potato is roasting, put 2 tablespoons of olive oil into a large pot and place on high heat. Once hot, add zucchini and sumac. Stir until cooked through and browned on each side.

    5. Cook Couscous according to packet instructions, Once cooked and still hot, stir through kale, lime juice, zest and 2 tbsp olive oil.

    6. Combine everything in a large bowl, serve with edible flowers

veggie and Meat ball recipe

Ingredients

  • ½ cup onion small, diced

  • ½ tsp garlic, minced

  • ½ cup fresh parsley, roughly chopped

  • 1 medium carrots, grated

  • 1 medium egg, whisked

  • 1 lb ground beef (organic, grass fed)

  • 1 tsp paprika

  • 1 tbsp tamari

  • 1 tbsp maple syrup

  • 1 lime, to make 1 tsp of zest

  • Good quality olive oil

  • salt and Pepper to taste

    To serve

  • pomegranate seeds

  • yogurt

  • Coriander

    Method

    1. In a large bowl, add all the meatball ingredients together. Form 2cm balls and set aside.

    2. In a large non-stick pan or bbq, bring to a medium to high heat. Once hot add a small amount of olive oil and then the meatballs. Brown each side for 1-2 minutes or until cooked.

    3. Serve with yogurt, pomegranate and fresh coriander

 
Natasha Burbury