2 cups finely ground almonds
1 cup superfine (caster) sugar
1-1/2 teaspoons ground cinnamon
16 sheets phyllo pastry, thawed if frozen
1 cup butter, melted


3 cups superfine (caster) sugar
1-1/2 cups water
1 cinnamon stick
1 piece orange or lemon zest
1 tablespoon honey


  1. Preheat the oven to 475°F (250°C)
  2. Mix the almonds, sugar, and cinnamon in a small bowl.
  3. Brush a 10-inch square pan with the butter.
  4. Cut the sheets of phyllo to the size of the baking pan.
  5. Brush a sheet of phyllo with butter and place in the prepared pan. Brush with more butter. Repeat with two more sheets of phyllo. Sprinkle with the nut mixture. Continue layering the remaining sheets of phyllo and nuts until all the ingredients are used, making sure the top sheet is well buttered.
  6. Cut the top layers of pastry lengthwise into parallel strips. Then cut into diamond shapes about 2 inches in length. Cut through all the layers to the bottom of the pan.
  7. Bake for 30 minutes.
  8. Lower the oven to 300°F (150°C) and bake for 1 hour.
  9. To make the syrup, bring the superfine sugar, water, cinnamon, orange zest, and honey to a boil in a small saucepan. Simmer for 15 minutes.
  10. Pour the hot syrup over the baklava. Let cool.

Makes 8 to 10 servings.

Source: Modern Mediterranean Cooking

Moroccan Chicken with Grilled Vegetables


1/3 cup Greek yogurt
1 tbsp tahini
1 tbsp lemon juice
2 cloves garlic, minced
2 tsp minced fresh ginger
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp cinnamon
pinch each salt and pepper
1 lb boneless skinless chicken breasts

Grilled Vegetables

2 tbsp lemon juice
2 tbsp olive oil
1 clove garlic, minced
1 tsp minced fresh ginger
1/4 tsp each salt and pepper
pinch cinnamon
1 small red onion, cut in 1/2-inch thick rounds
1 zucchini, cut lengthwise in 1/2-inch thick slices
2 portobello mushrooms, stems and gills removed
1 sweet red pepper, quartered
2 tbsp chopped fresh cilantro


  1. To make the chicken, in a bowl, stir together yogurt, tahini, lemon juice, garlic, ginger, coriander, cumin, cinnamon, salt and pepper. Add chicken and turn to coat. Cover and refrigerate for 2 hours.
  2. Place chicken on greased grill over medium-high heat. Close lid and grill, turning occasionally, until no longer pink inside, about 8 minutes. Let stand for 3 minutes before slicing.
  3. While chicken is marinating, in bowl, stir together lemon juice, oil, garlic, ginger, salt, pepper and cinnamon.
  4. Place onion, zucchini, mushrooms and red pepper on greased grill over medium-high heat. Close lid and grill, basting frequently with lemon mixture, until tender, about 7 minutes.
  5. Cut mushrooms in half. Place on platter along with remaining grilled vegetables. Sprinkle with cilantro. Serve vegetables with chicken.

Makes 4 servings.

Source: The Complete Chicken Cookbook

Vegan Beet Wellington


500 g raw crapaudine beetroot (buy the most cylindrical one you can – this will improve the shape of your Wellington)
200 ml red wine vinegar
Sherry vinegar
200 g caster sugar
20 g star anise
20 g mustard seeds
200 g spinach (to wrap the beetroot in)


500 g finely chopped chestnut mushrooms
2 cloves of crushed garlic
2 sprigs of thyme
10 ml vegetable oil
150 g blanched and finely chopped chestnuts
Truffle oil to taste


250 ml almond milk
50 g flour
Salt and pepper


Vegan puff pastry
Chickpea water

Beetroot Gel (Garnish)

400 g red beetroot juice
4 g agar agar
pinch of salt
8 g red wine vinegar


Thinly sliced beetroot
Thinly sliced Breakfast radishes
Thinly sliced black truffle
Extra virgin rapeseed oil
Mixed salad cress
Freshly grated horseradish

Vegan Jus

500 g sliced white onion
500 g sliced carrots
500 g beetroot trimmings
500 g leeks chopped into chunks
2 cloves of crushed garlic
2 sprigs of thyme
10 ml vegetable oil
30 g corn flour
100 ml water


  1. Start with the beetroot centre: Remove any leaves from your beetroot, wash gently, and place in a pan of simmering water with all of the other ingredients (but not the spinach). Simmer for around 20-30 minutes, until the beetroot is tender.
  2. Whilst the beetroot is still warm, peel off and discard the outer 2 layers using a new jay cloth – wear protective gloves to do this.
  3. Make the duxcelles: Caramelise the sliced chestnut mushrooms in a heavy based pan with the crushed garlic, thyme, and vegetable oil.
  4. Add the blanched chestnuts and cook until combined.
  5. Season with salt and truffle oil to taste.
  6. Blitz the mixture to a spreadable texture
  7. Make the crepes: Combine the ingredients, and whisk to remove any lumps.
  8. Heat a non stick pan, and cook the crepe until golden brown on both sides. You will need at least two crepes.
  9. To construct the wellington: Lightly blanch the spinach and wrap it around the cooked beetroot ensuring there are no gaps.
  10. On a layer of cling film place 2 of the crepes. Spread a layer of mushroom and chestnut duxcelles on top of the crepe.
  11. Place the beetroot wrapped in spinach on top. Wrap it up tightly in cling film and rest in the fridge for an hour.
  12. Remove cling film and wrap tightly in vegan puff pastry. Rest in the fridge for another hour.
  13. Glaze the wellington in chickpea water and score.
  14. Cook at 210ºC for 18 minutes.
  15. Making the beetroot gel: Bring everything to boil and simmer for 3-4 minutes.
  16. Pass through a muslin cloth and set in a baking tray.
  17. Making the vegan jus: Roast all of the herbs and vegetables, coated with the vegetable oil, in a large tray at 220ºC for 45 minutes, stirring every 15 minutes until deeply caramelised.
  18. Cover the roasted vegetables with water and roast again at 180ºC for 1 hour.
  19. Pass through a fine sieve and reduce by half.
  20. Dissolve the corn flour with the water and add to the reduced sauce. Bring to the boil and allow to thicken. Season to taste.
  21. Plating the Beet Wellington: Smear a dessert spoon full of beetroot gel on one side of the plate.
  22. Garnish the beetroot gel with a few thin slices of beetroot, Breakfast radish, truffle, mixed salad cress, and a little horseradish to taste. Drizzle with oil.
  23. With a sharp knife, cut two slices of Beet Wellington, and position on the other side of the plate.
  24. Serve vegan jus in a sauce jug alongside the dish.

Makes 6 to 8 servings.

Source: Chef Gordon Ramsay

Ox Heart with Wild Mushroom


1/2 ox heart (Bos primigenius taurus)
1-1/4 cups wild mushrooms (Boletus edulis)
rosemary, (Rosmarinus officinalis), ground + 1 sprig
olive oil


  1. Slice the ox heart (or buy it ready sliced). Season with salt and pepper.
  2. Before slicing them, wash the mushrooms to remove any soil.
  3. Heat some oil in a frying pan, add the mushrooms, and saute them.
  4. Brush the ox-heart slices with a little oil. Heat a griddle over high heat and cook them for 3-5 minutes (according to taste), along with the sprig of rosemary (to allow its flavor to impregnate the meat).
  5. Serve the ox heart with the mushrooms and dust with a little ground rosemary to taste.

Makes 1 serving.

Source: Paleo

Moroccan-style Red Snapper with Chermoula


8 x 6 oz or 4 x 12 oz red snapper, cleaned and scaled
fresh cilantro sprigs and lime wedges, to garnish


4 garlic cloves
sea salt
2 oz chopped fresh cilantro
2 tsp paprika
2 tsp ground cumin
pinch of chili powder
2/3 cup olive oil
4 tbsp lemon or lime juice


  1. Begin by preparing the chermoula. Pound the garlic with a pinch of sea salt in a mortar with a pestle. Gradually work in the cilantro and spices. Transfer to a bowl and gradually whisk in the oil, then the lemon juice.
  2. Make 3-4 diagonal slashes on both sides of the fish. Rub the chermoula into the slashes. Place the fish in a nonmetallic dish, cover, and let marinate in the refrigerator for 1 hour.
  3. Preheat the broiler or barbecue.
  4. Cook the fish for 4-5 minutes on each side, until the flesh flakes easily. Serve at once, garnished with cilantro sprigs and lime wedges.

Makes 4 servings.

Source: Garlic