Recipes

Print Recipe

Cumin-Scented Broth of Celeriac, Zucchini and Orange

Recipe by Sal Howell, from the Rancho la Puerta series 2014

Ingredients

(This recipe is inspired by and modified from a recipe in Purple Citrus and Sweet Perfume by Silvena Rowe.  It reminded me of a recipe for a cleansing vegetable broth suggested to me by my naturopath to promote alkalinity in the body, but this one is infinitely more delicious! )
 
1 lb celeriac (celery root) peeled and cubed
1 medium Zucchini, large pieces
1 granny Smith apple, cored peeled and quartered
3 celery ribs, chopped into large pieces, leaves reserved
1 lemon, juiced
1 orange, halved
3 cups vegetable stock
2 cups water
4 garlic cloves, peeled
1 tbsp honey
2 tsp cumin seeds toasted and crushed
3 tbsp olive oil
sea salt and freshly ground pepper
 

Method

  • Place the celeriac, zucchini, apple, celery, lemon juice, and orange halves in a saucepan with the stock. Bring to a boil and then reduce to a simmer. Now add the peeled whole garlic, honey and cumin
  •  
  • Cook for 30-35 minutes over low heat, or until the celeriac is tender. Remove the celery, garlic, zucchini orange halves and apples and discard. Add the olive oil, and season to taste
  •  
  • Serve the broth hot in deep serving bowls, topped with a few celery leaves
  •  
  • Optional: add 3-4 grilled spot prawns or Humpback Shrimp in the center of each bowl. Pour the steaming both on top to serve and garnish with Celery leaves
 
Serves 6
 
Print Recipe

Red Lentil Hummus

Ingredients

1 cup Red lentils
2 Cloves of garlic, smashed
1 tsp Cumin, freshly toasted and ground
1 tsp Coriander, toasted and ground
1 tsp Smoked paprika
1½ cups Cold water
¼ cup Olive oil
1 tsp Sea salt
1 Lemon, juice and zest

Method

  • Rinse the lentils under cold water.
  • In a pot, place rinsed lentils, garlic and water.
  • Bring pot to a boil and reduce heat to a simmer.
  • Stirring lentils frequently cook until all have turned a light yellow color.
  • Lentils should absorb all the liquid and be fairly dry - This will take approximately 20 minutes.
  • Once cooked remove lentils from the heat.
  • Add remaining ingredients to the pot.
  • Purée hummus with an immersion blender or in a food processor.
  • Refrigerate and serve cool with a drizzle of olive oil and extra splash of lemon.
  • Serve with vegetable crudité and/or crackers.
Serves approximately 8 people
 
 
Print Recipe

Apple Ginger Champagne Vinaigrette

Recipe by Sal Howell, from the Rancho la Puerta series 2014

Ingredients

2 tbsp champagne vinegar
½ tsp Fresh ginger rasped 
½ tsp Garlic rasped 
3 Tbsp Fresh pressed apple juice
3 Tbsp Cold Pressed extra Virgin Olive Oil

Method

Combine ingredients and season with sea salt to taste

This vinaigrette is perfect for Asian mustard greens like tatsoi, or cruciferous vegetables like kale. It would work really well as a warm salad or vegetable dish poured over steamed broccoli or rapini. It would also be a great dressing for a chopped kale salad.
 

Print Recipe

Thyme Roasted Cauliflower, Basmati Rice and Chickpeas

Recipe by Sal Howell, from the Rancho la Puerta series 2014

Ingredients

This dish has three components that come together in the final dish. You can prepare the rice and chickpeas in advance of roasting the cauliflower, which is the most important preparation.
 
 
3 tbsp vegetable oil, or olive oil
1 head of cauliflower
1 tsp garlic clove, minced
3-4 sprigs fresh thyme, pick the leaves and chop
1 tbsp freshly toasted and ground cumin seed
1 tsp Sea salt
¼  cup fresh parsley leaves, finely chopped
 
1 tbsp ghee or coconut oil
½ tsp roasted cumin seeds
1 cup basmati rice
1 ½ cup water
 
1/2 cup dry chick peas (or 1 cup tinned)
(if using dry, soak ½ cup overnight and cook in salted water with a sprig of rosemary until tender)
 

Method

Cauliflower
  • Pre-heat the oven to 390°
  • Toast the 2 tsp cumin seeds, grind one tsp and reserve the rest.
  • trim the base of the cauliflower, and place upright on the cutting board and slice the cauliflower vertically in thin slices, then cut in half and place on a roasting pan
  • drizzle the oil and toss the cauliflower to evenly distribute, and sprinkle with salt, thyme leaves and stems, cumin and garlic
  • roast in a hot oven until edges of cauliflower start to turn golden brown
 
Rice
  • heat the ghee or coconut oil in a pan, stir in the rice and cumin seeds and sautee for a few minutes on medium heat. Add the water and cover and bring to a boil. Reduce and simmer low until all the water has been absorbed
  • carefully combine the basmati rice and cooked chickpeas to the golden cauliflower and return to the oven for a few minutes at a low heat, or keep warm until serving
  • garnish with sprinkling of fresh chopped parsley
 
Print Recipe

Toasted Red Quinoa & Vegetable Ceviche

Recipe by Sal Howell, from the Rancho la Puerta series 2014

Ingredients

1 cup cooked red quinoa (with some firmness)
1 cup raw sweet corn
1 cup fresh fava beans, blanched and shells removed
2 firm avocados, cut up into small pieces
5 limes - 3 juiced, 1 zested,  2 skinned and flesh cut up
¼ cup cold pressed extra virgin olive oil
1 scallion, sliced
1 shallot, thinly sliced
1 jalapeno, finely minced
2 bell peppers (1 red, 1 yellow, 1 orange) chopped or julienned
2 cups cherry tomatoes, sliced in half lengthwise
2 nectarines, cut into small wedges
½ cup fresh cilantro, chopped
¼   tsp sea salt
 

Method

  • Combine the shallot, jalapeno, olive oil, lime juice, zest and salt in a bowl and whisk together, let stand
  • Gently combine all the ingredients together with the dressing and let refrigerate for a couple of hours.
  • Add cilantro and serve chilled
 
* I ran into this recipe a few years ago on the cover of Food and Wine, and thought it was just brilliant. I have adapted it a bit and added the quinoa.