Potato bacon corn chowder
This hearty soup works well with potatoes, or other starchy vegetables such as dalo, kumala or cassava.
Serves: 4
1 medium onion, diced
1 red capsicum, chopped
3 cans corn kernels, drained
3 cups coconut milk or whipping cream
2 cups chicken broth
500 grams potato (or other starchy vegetable), chopped into 1 inch pieces
2 teaspoons dried or fresh mixed herbs
salt and pepper, to taste
4-6 slices bacon, cooked and diced
¼ cup corn or rice flour, sifted & mixed with water (to thicken)
Instructions:
1. Heat a pot over a low-medium flame and dry fry the bacon pieces (without adding oil), to render the bacon fat for approx. 5 minutes. Remove bacon pieces but leave the oil in the pot.
2. Add onions and fry in the bacon fat until they turn translucent.
3. Add the capsicum, corn, milk, chicken broth, potatoes and dry herbs to large pot and stir.
4. Cover and cook on medium heat for approx. 2 hours, or until the potatoes become soft.
5. Make a thickening slurry by combining the flour with 2 tablespoons water.
6. Slowly stir in slurry until soup begins to thicken, add salt and pepper to taste and bacon.
7. Garnish with fresh parsley if desired and serve.
Steak fajita salad with roti
Mexican dishes offer a world of new flavours to the Fijian palate and this recipe is a great filling for tortilla wraps or homemade roti. Substitute the steak for chicken or fish if desired.
2 tablespoons olive or coconut oil, divided
1 onion, thinly sliced
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
8 cups chopped lettuce
1 avocado, halved, seeded, peeled and thinly sliced
Coriander lime dressing
1 cup loosely packed coriander, stems removed
1/2 cup Rewa sour cream
2 tablespoons bottled mayonnaise
2 cloves garlic
Juice of 1 lime
Pinch of sea salt
1/4 cup olive oil
2 tablespoons apple cider vinegar
Steak marination
1/4 cup olive oil
2 cloves garlic, minced
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon onion powder
Sea salt and freshly ground black pepper
1 kg steak or chicken
Instructions:
1. For the dressing, combine coriander, sour cream, mayonnaise, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
2. For the steak or chicken, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl; season with salt and pepper, to taste.
3. In a Ziploc plastic bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade.
4. Heat 1 tablespoon olive or coconut oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain.
5. Add onion to a frypan, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside.
6. Heat remaining 1 tablespoon olive oil in the frypan. Add capsicums, and cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside.
7. To assemble the salad, place lettuce in a large bowl; top with arranged rows of onion, capsicum, steak and avocado.
8. Serve immediately with coriander lime dressing.
Sriracha two-minute noodles
This delightfully hearty soup is made with packaged instant noodles, vegetable stock, fresh veggies, dried herbs, and sriracha chilli sauce. Throw out the seasoning sachet because this soup is truly incredible!
2 tablespoons Chinese sesame oil
2 tablespoons Sriracha hot sauce (from Chinese stores)
1 small onion, diced
1 small tomato, diced
1 tablespoon ginger, grated
5 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
4 cups vegetable broth
2 cups coconut ‘bu’ water
1 tablespoon light soy sauce
1 teaspoon rice vinegar (optional; only if you like tang)
4 pkts instant noodles (dispose of seasoning packet)
1/2 cup green spring onions, chopped
1/2 cup coriander leaves, chopped
2 poached eggs
Instructions:
1. Add the sesame oil and sriracha to a large stockpot and bring to a simmer over medium-heat. Add the onion and tomato and cook for 4 minutes, stirring occasionally. Add the ginger, garlic, and seasonings; cook for 2 minutes or until fragrant.
2. Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes. Taste and adjust seasoning as needed.
3. Add the instant noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened.
4. Add the spring onions, stir to combine. Remove pan from heat, ladle soup into bowls, and top with coriander leaves and eggs. Enjoy!
Morning master cleanse drink
Lemon juice contains citric acid, which aids in both the production of digestive juices and the process of digestion. It can aid the bowels in daily elimination of toxins, and it can help with gas and bloating. This detoxing drink also aids in reducing hunger and cravings, so makes a good start to the day to ensure you don’t over eat.
1 tablespoon apple cider vinegar
Juice from 1 lemon
1/8 teaspoon cayenne pepper
1-2 tbsp. honey
Water — You can dilute this as strong or as weak as you prefer. I usually add about 1/4 cup water.
