San Choy Bow

After a very trying day at work I decided to skip training (because I had arrived without my Gi 😦 ) and head home to prepare this delicious Chinese Classic. 

After patiently and diligently finely chopping all of the necessaries and perfectly executing this tasty dish in record time, I carefully arranged the perfectly separated lettuce leaves, chicken and rice – presentation fit for an Emperor. 

  

I then proceeded to drop the entire meal on the kitchen floor, an explosion of San choy bow, smashed glass and rice molecules spreading far and wide across the kitchen. Defeated, but remembering id made enough for a family of 12, I re-plated and begun the clean up (which days later I am still finding evidence!). 

On route to my table to enjoy this meal I violently stubbed my toe on the corner of the couch, curling up in pain convinced my life could not possibly get any worse. 

The battle between extreme hunger and going to bed in a huff was now on… hunger won by a thread. 
And I’m glad it did because I can share this recipe with you and honestly say it’s one of my favourites!! 

The lesson here is perseverance amidst adversity. And don’t use a slippery rotating cheeseboard to serve hot Chinese cuisine…

What you need:

  • 800g free range chicken mince
  • 2 tablespoon peanut or coconut oil
  • Small bunch spring onion (diced)
  • 1 cup bamboo shoots
  • 1 carrot (grated or peeled)
  • 200g shiitake mushroom (diced)
  • 3 teaspoon ginger (minced)
  • 4 cloves garlic (crushed)
  • 1 small red chilli (finely chopped)
  • 4 tablespoon oyster sauce
  • 2 tablespoon tamari
  • 1 tablespoon fish sauce
  • 3/4 cup roasted cashews
  • Half lemon (juiced)
  • Handful mint leaves
  • 1 small iceberg lettuce (leaves stperated for cups)

  

What you do:
Heat oil in large frypan over medium-high heat. Add chilli, garlic and ginger and sauté 1 minute. Add carrot and mushroom, sautéing an extra 2 minutes before adding chicken and frying until nearly cooked through (6-8 minutes) 

At this point, add half the spring onions, oyster sauce, tamari and fish sauce and stir fry until chicken is cooked through. Add remaining onions, bamboo shoots, mint and squeeze with lemon. Take off heat. 

  

Arrange lettuce leaves on plate and you’re good to go. Serve with rice if desired 

Serves 4-6. 

  

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Fig & Walnut Granola

  
Figs. Don’t even get me started. Fresh, dried, baked, preserved… If you want to add character and class to whatever you’re cooking… I’m struggling to think of something they wouldnt compliment!?

I’ve ranted about their magnificance before, on several occasions  but I’ve just discovered their place in the enlightenment of mankind!!..

“The fig tree has a sacred meaning for Buddhists. According to Buddhist legend, the founder of the religion, Siddhartha Gautama or the Buddha, achieved enlightenment one day in 528 B . C . while sitting under a bo tree, a kind of fig tree. The bo or bodhi tree remains a symbol of enlightenment. “

  
Read more: http://www.mythencyclopedia.com/Fi-Go/Fruit-in-Mythology.html#ixzz3fC7EK34c

And have whipped this up in celebration!!

  
What you need :

  • 1/3 cup raw honey
  • 1/2 cup coconut oil
  • 1 tablespoon cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon vanilla extract 
  • 400g walnuts
  • 200g Brazil nuts
  • 150g pepitas
  • 150g sunflower seeds 
  • 1 cup shredded coconut
  • 1/2 cup sesame seeds
  • 12 beautiful organic dried figs ( chopped)
  • 1/2 cup chia seeds
  • 1/2 cup goji berries 

What you do:

Preheat oven to 180. Melt first 5 ingredients over low heat and combine well.  Combine following 6 ingredients in a large bowl, pour over melted honey mixture and combine well. 

Place on a large baking tray in an even layer and bake for 20 minutes. Mix through final 3 ingredients, allow to cool and enjoy! 

   
  

Pork Meatballs & Veggie “Pasta”

  
This is a very simple, satisfying and healthy meal. It is also quite delicious and I know this, because I had to be guided by my sense of taste and smell when concocting this dish after blowing an electrical fuse and having to cook by candle light. It’s amazing how strong a sense becomes when you take away another… 

  

It also encourages you to slow down, taste, think carefully and observe how you cook and eat (do you really need to mindlessly add salt, sugar, fat?) and really enjoy the whole process! 

What you need: 

  • 600g free range pork mince
  • 1 egg
  • 1 tablespoon Italian herbs
  • 1 tablespoon coconut oil
  • 6 cloves garlic (minced)
  • 1 medium brown onion (diced)
  • 1 can organic diced tomato
  • 2 tablespoon tomato paste
  • 1 cup water
  • 1 tablespoon dried oregano
  • 1 large zucchini (peeled into strips)
  • 1 large carrot (peeled into strips)
  • Juice of half a lemon
  • 2 tablespoon apple cider vinegar
  • Handful fresh basil
  • 50g grated pecorino
  • Salt and pepper to taste 

What you do:

Heat oil in pan. Mix pork mince with Italian herbs and egg. Roll into balls and fry until nearly cooked through, remove from pan onto absorbent paper. 

Sauté onions and garlic until brown then return meatballs to pan. Add tomatoes, tomato paste, oregano and water and simmer on low heat, 10 minutes.

While you’re waiting, toss peeled carrot and zucchini with a big squeeze of lemon and a dash of ACV. Season with salt and pepper and plate it up. 

Stir through a big handful of fresh basil and season with salt and pepper as desired. Top with some flakes of pecorino and enjoy!

Serves 2-4