Caribbean Seared Tuna


4 tuna steaks, about 6 oz each
3 garlic cloves, chopped
1/2 tsp salt
1/2 tsp cumin
juice of 2 limes, or juice of 1 orange and 1 lime
black and cayenne pepper to taste
2 Tbsp extra-virgin olive oil, or as needed

Cuban Garlic-citrus Sauce

3-4 Tbsp extra-virgin olive oil
8 garlic cloves, thinly sliced
1 cup tangerine juice
1/4 cup lime juice
1/2 tsp ground cumin
salt and black pepper, to taste


  1. To make the sauce, gently heat the olive oil with the sliced garlic until the garlic turns light golden (about 30 seconds), then add the remaining ingredients and remove from the heat.
  2. Let cool to room temperature, and taste for seasoning. This keeps and stays delicious for about three days in the refrigerator.
  3. Combine the tuna with the garlic, salt, cumin, lime juice, black and cayenne pepper. Set aside for about 30 minutes.
  4. Remove fish from the marinade and pat dry.
  5. Brush the fish generously with olive oil, then cook quickly either in a skillet or over a charcoal fire, about a minute or two on each side only.
  6. Serve with the sauce spooned over it when hot.

Makes 4 servings.

Source: Olives


Oreo Pancakes With Chocolate Fudge Sauce


1-1/4 cups self-raising/rising flour, sifted
1 tsp baking powder
1 egg, separated
1 tsp vanilla extract
2 tbsp caster/granulated sugar
pinch of salt
1 cup plus
1 tbsp whole milk
2 tbsp melted butter, plus extra for frying
9 Oreo cookies or similar, broken into pieces

Chocolate Fudge Sauce

1⁄3 cup cocoa powder, sifted
1 tsp cold water
2⁄3 cup double/heavy cream
1⁄3 cup semi-sweet or milk chocolate, chopped
1 tbsp golden/light corn syrup
1 tbsp butter Pinch of salt
1 tsp vanilla extract


  1. To make the pancake batter, put the flour, baking powder, egg yolk, vanilla, sugar, salt and milk into a large mixing bowl and whisk together. Add the melted butter and whisk again. The batter should have a smooth, dropping consistency.
  2. In a separate bowl, whisk the egg white to stiff peaks. Gently fold the whisked egg white into the batter mixture using a spatula. Cover and put in the refrigerator to rest for 30 minutes.
  3. For the chocolate fudge sauce, mix the cocoa powder with the cold water until you have a smooth paste. Put the cream, chocolate, cocoa paste, golden/light corn syrup, butter, salt and vanilla extract in a saucepan set over a medium heat and simmer until the chocolate has melted and you have a smooth, glossy sauce. Keep the pan over a low heat to keep the sauce warm until you are ready to serve.
  4. When you are ready to serve, remove your batter mixture from the refrigerator and stir once.
  5. Put a little butter in a large frying pan/ skillet set over a medium heat. Allow the butter to melt and coat the base of the pan, then ladle small amounts of the batter into the pan. Sprinkle some of the Oreo cookies into the batter and cook until the batter is just set, then turn over and cook for a further 2-3 minutes.
  6. Once cooked, keep the pancakes warm while you cook the remaining batter in the same way, adding a little butter to the pan each time, if required.
  7. Serve the pancakes in stacks with the hot chocolate fudge sauce poured over the top.

Makes 12 pancakes.

Source: Winnipeg Free Press

Shrimp Barley Risotto with Chili Gremolata


1 tbsp olive oil
1 medium brown onion (150 g), chopped finely
2 cloves garlic, crushed
2 cups (300 g) pearl barley
4 cups vegetable stock
500 g peeled uncooked medium shrimp
45 g baby arugula leaves
1/4 cup finely grated Parmesan cheese
160 g labne cheese

Chili Gremolata

1 Tbsp finely grated lemon rind
1 fresh long red chili, seeded, chopped finely
2 tbsp finely chopped fresh flat-leaf parsley


  1. To make chili gremolata, combine ingredients in a small bowl.
  2. Heat oil in a large saucepan over medium-high heat, cook onion and garlic, stirring, for 5 minutes or until onion softens.
  3. Add barley and cook, stirring, for 1 minute or until coated.
  4. Add stock, bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes or until barley is almost tender.
  5. Add shrimp. Simmer, uncovered, for 5 minutes or until barley is tender and liquid is absorbed.
  6. Add Parmesan and arugula. Stir to combine.
  7. Serve risotto topped with labne cheese and chili gremolata.

Makes 4 servings.

Source: Everyday Power Foods

Vietnamese-style Roasted Duck


1 teaspoon minced garlic
2-3 shallots, finely chopped
2 teaspoons five-spice powder
2 tablespoons sugar
1/4 cup red rice vinegar
1 tablespoon fish sauce
1 tablespoon soy sauce
4 quarter portions duck (2 breasts and 2 legs)
1 cup coconut milk
salt and freshly ground black pepper
watercress, to serve
coriander sprigs, to garnish


  1. In a bowl, mix garlic, shallots, five-spice powder, sugar, vinegar, fish and soy sauces.
  2. Add duck pieces and leave to marinate for at least 2-3 hours, or overnight in the refrigerator, turning occasionally.
  3. Preheat oven to 220ºC (425ºF).
  4. Remove duck portions from marinade and place, skin-side up, on a rack in a baking tin and cook in the oven for 45 minutes, without turning or basting.
  5. Remove duck and keep warm. Heat the marinade with the drippings in the baking tin, add the coconut milk, bring to boil and simmer for 5 minutes. Season with salt and pepper, then pour sauce into a serving bowl.
  6. Serve duck portions on a bed of watercress, garnished with coriander sprigs.

Makes 4 to 6 servings.

Source: Vietnamese Cooking

Kale and Sweet Potato Salad with Miso Ginger Dressing


1 tbsp chickpea miso paste
2 tbsp olive oil
1 sweet potato, cut into 1-inch cubes
1/3 medium red onion, thinly sliced
1/4 tsp Kosher salt
1/4 tsp grated lime zest
2 cups organic baby kale
1/4 cup cilantro leaves
1/4 cup hulled pumpkin seeds
1 tsp sesame seeds

Miso Ginger Dressing

1/4 cup olive oil
3 tbsp rice vinegar
2 tbsp white miso paste
1 inch fresh ginger, peeled and loosely chopped
1 tbsp soy sauce
1 tsp sesame oil


  1. Mix dressing ingredients in a small bowl. This recipe makes about 1/2 cup.
  2. Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the miso and olive oil. Toss the sweet potatoes in the mixture until evenly coated. Spread the potatoes out on the baking sheet and roast for 20 to 25 minutes until soft and caramelized.
  4. In a small bowl, toss the onion with the salt and lime zest. Let sit for about 10 minutes.
  5. While the potatoes are still warm, transfer them to a serving bowl. Add kale, cilantro, pumpkin seeds, onion and dressing. Toss to combine. Sprinkle sesame seeds on top and serve.

Makes 2 servings.

Source: Maple magazine