Three Recipes for Your Next Summer Soirée

Three Recipes for Your Next Summer Soirée

If you're in need of some recipe inspiration for your next get together - look no further. These recipes are packed with flavour, perfect for entertaining, and can be served as either a main or a side. As always, they're gluten, dairy, and sugar free. 

 

Poached Chicken with Courgetti + Walnut Basil Pesto  

Serves 2 as a main, or more as a side

For the Chicken:
2 chicken breasts 
Splash of white wine or white balsamic vinegar
Splash of water, enough to cover the chicken 
2 bay leaves 
2 springs thyme 
Juice of 1/2 a lemon 
1/2 tsp salt 
1/2 tsp black pepper 

For the Pesto: 
1 handfuls rocket 
2 large handfuls basil & stalks 
1 clove garlic, minced 
2 tbsp nutritional yeast 
Juice of 1/2 a lemon 
1/2 tsp salt 
1 tsp cracked black pepper 
100ml (1/3 cup) oil 
3 tbsp walnuts  


For the Courgetti:
2 courgettes, spiralized
10 basil leaves, to serve 
Drizzle of good quality olive oil 
1 tsp cracked black pepper  

 

Method:

Preheat your oven to 200°C/180°C fan. Place all the ingredients for the chicken in a suitable baking dish and cover with foil or baking parchment. Poach in the oven for 20-25 minutes or until the chicken has cooked through. Remove from the stock and set aside until cool enough to handle.  

Add all the ingredients for the pesto, except the walnuts in a high-speed blender or Nutri-Bullet and pulse a couple of times to combine. Add the walnuts in two batches so you have a chunky, nutty and coarse texture. Set aside. 

Shred the chicken up into bitesize pieces and mix in the pesto. 

Bring a pan of seasoned water to the boil and add the courgetti. Blanch for 1 minute, drain, and pat dry. Stir in the chicken and pesto. 

Serve with some extra basil leaves, drizzle of oil and some cracked black pepper. Reserve any leftovers for lunch.  

Thai Cod Cakes with Miso Mayonnaise

Makes 4 large cod cakes

For the Cod Cakes:
2 medium potatoes
2 sustainably sourced filets of cod / skin removed
Small bunch coriander / roughly chopped
2 spring onions / roughly chopped
1 garlic clove
3 tbsp chickpea flour
1 egg / beaten
1 tbsp tamari
1 tsp fish sauce (optional)
1/4 tsp salt
Squeeze of lime juice

For the Mayonnaise:

1 tbsp white miso paste
4 tbsp plant mayonnaise or natural mayonnaise of choice
2 lime wedges / to serve
1 tbsp sesame seeds
1 chilli / roughly chopped (optional)

Method:

Place the potatoes in a pan of cold water. Season and bring to the boil. Cook until soft. Place in a bowl and mash with the back of a fork. 

Place the cod, coriander, spring onions and garlic into a high-speed blender or Nutri-Bullet and pulse to combine. You want a coarse paste. Fold the fish mix into the potatoes and add the remaining ingredients. If it seems a little wet, add some more flour. Shape into 4 cakes and place in the fridge for 30 minutes to firm up. 

Preheat your oven to 200°C/180°C fan. 

Heat 1 tbsp oil in a medium sauce pan on a medium heat. Once hot add the cakes and cook on each side for 3-4 minutes until brown. Transfer to a suitable baking tray and roast for 10 minutes until cooked through. 

Once the cod cakes are ready, serve with greens or salad of choice and a side of miso mayonnaise. Finish with some lime ledges, sesame seeds and extra chilli if you want the heat. 

 

Ginger Chilli Tofu Kebabs with Sriracha Tahini & Green Salad (VE)   

Serves 2

For the Mayo:
¼ cup runny tahini
1/8 cup water to start
1 medjool date
4 tbsp extra virgin olive oil
1 tsp dijon mustard 
1 tsp apple cider vinegar 
1 tsp salt 
2-4 tbsp natural sriracha, depending on your taste 

 

For the Tofu Kebabs:
1 large block firm tofu cut into equal 5 cm pieces
1 red pepper / deseeded and roughly chopped into 5 cm pieces
1 red onion / roughly chopped into 5 cm pieces
10 baby tomatoes
2 tbsp ginger purée
2 garlic cloves, minced
1 tbsp tamari
1 tsp chilli flakes
1/2 tsp salt
1 tsp pepper

 

Method:

Soak 4 skewers in cold water. This prevents them from catching fire on the grill.

Place all the ingredients for the mayo in a high-speed blender or NutriBullet and blitz until smooth and creamy. Add more sriracha for a stronger flavour if you would like and more water if needed. This will vary greatly depending on the brand of tahini you use.

Toss the tofu, peppers, red onion and tomatoes with the ginger, garlic, tamari, chilli, salt and pepper and leave to marinate for 10 minutes.

Once ready to serve pierce the tofu and vegetables onto the skewers. 
Preheat your grill or BBQ to a high setting. Once hot add the kebabs and cook for 6 minutes on each side or until charred and piping hot.

Serve with plenty of sriracha mayonnaise, coriander and some extra fresh chilli if you like the heat. This pairs perfectly with a fresh green salad. 
 
 

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