- 2 tablespoons ghee, divided (plus more for greasing the biscuit cutters)
- ¼ pound bulk raw pork breakfast sausage
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
- ¼ cup water
- 1 heaping tablespoon guacamole (optional)
- Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee. Place one cutter on a plate and fill it with the sausage meat. Gently press the meat down to uniformly shape a sausage patty.
- Heat a skillet over medium heat and add a tablespoon of ghee. When the fat is shimmering, add the patty to the pan. If you really want the patty to keep its perfectly round shape, you can keep the mould on until the cooked patty shrinks away from the sides. Clean the biscuit cutter and grease it again.
- Fry the sausage about 2 to 3 minutes on each side or until fully cooked.
- Grab two small bowls and crack one egg into each. Pierce the yolks with a fork.
- Heat a skillet over medium-high heat with the remaining tablespoon of ghee. When the ghee’s shimmering, place the two greased biscuit cutters in the pan and pour an egg into each mould. Season the eggs with salt and pepper to taste.
- Add ¼ cup water to the skillet (outside of the egg moulds), making sure not to splash the eggs, and cover the pan. Cook the eggs, covered, for about 3 minutes or until cooked through. Transfer the eggs to a paper-towel lined plate.
- Assemble the burger by sandwiching the sausage patty and guacamole in between the two egg rounds.
Salmon is a prized fish because it is high in Omega-3, a essential fatty acid required for brain development and to reduce risk of chronic pulmonary diseases. This recipe is not only satisfying and convenient, it brings out the natural flavours of a Wild Caught Salmon.
Prep Time: 15min
Cook Time: 30min
4 x 200g Wild Caught Coho Salmon Fillet
1 yellow zucchini, sliced into half moons
1 green zucchini, sliced into half moons
400g of pumpkin, chopped into bite-sized cubes
2 shallots, 1 thinly sliced and 1 chopped
1 clove garlic, minced
2 1/2 tbsp olive oil
salt and freshly ground black pepper
1 1/2 tbsp fresh lemon juice
2 large tomatoes, diced
1 tbsp chopped fresh thyme
3/4tsp dried oregano
- Pre-heat over to 200C. Cut 4 sheets of aluminium foil into 50cm lengths
- Toss zucchini, pumpkin, sliced shallot, garlic together with 1 tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
- Brush Salmon Fillets with 1 tbsp of olive oil, season both sides with salt and pepper then place one fillet over each layer of vegetables on foil. Drizzle lemon juice over Salmon.
- Toss together tomatoes, remaining diced shallots, thyme and oregano and 1 1/2 tsp olive oil, season lightly with salt and pepper. Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal. Place on a rimmed baking sheet and bake in preheated oven until Salmon has cooked through, about 25-30 minutes. Carefully open foil packets and serve warm.
Great as an appetizer or even as a light and healthy snack, this recipe calls for the use of Kale and Quinoa, a combination of power foods. Kale is definitely one of the healthiest and most nutritious green. It is loaded with powerful medicinal properties. It has a refreshing crunch and unique flavor. Quinoa is a good source of protein and a good substitute for rice, wheat and other starchy grain produces. With twice the protein content of rice or barley, quinoa is also a very good source of calcium, magnesium and manganese. This recipe will cook up delicate yet flavorful meat-free patties.
Prep Time: 25min
Cook Time: 15min
1 cup quinoa
5-6 large kale leaves
4 large eggs, beaten
1/2 cup fat free grated parmesan cheese
3 spring onion, diced
3 cloves garlic
1 tsp salt
1 tsp cumin
1/4 cup chopped cilantro or parsley (plus more for serving)
1/2 lemon (both the zest and juice)
1 cup breadcrumbs
6 tbsp safflower or vegetable oil (divided, plus more for serving)
- Rinse quinoa and then combine it in a medium saucepan with two cups water. Let it soak for about 15 minutes, bring it to a boil then reduce to a simmer and put the top on the pan. Simmer for 20 minutes, remove the lid, fluff with a fork and let come to room temp.
- Steam kale leaves for about 30 seconds, just to soften a little then chop into small pieces. In a large bowl combine the cooked quinoa, the kale pieces, eggs, parmesan cheese, spring onion, garlic, salt, cumin, parsley, the zest from 1/2 a lemon and the bread crumb.
- Combine well. Heat 3 tbsp of the oil over medium heat in a high sided skillet. While that’s heating up, form your patties using an ice cream scoop for uniformity.
- Cook six patties at a time, so as not to crowd the pan. Cook on each side for about 5 minutes until golden brown and then put those six in an oven on a cooling rack on a baking sheet then turn the oven to 200 degrees to keep hot while you make the next six patties.
- Dump out any remaining oil from the first batch and re-heat 3 more tbsp before making the second batch.
- Serve the patties topped with avocado slices, sea salt, cilantro or parsley leaves, a squeeze of lemon juice and a drizzle of olive oil.
Healthy finger food goes a long way when we are trying to watch our waistlines. Instead of dipping your fingers in potato chip bags or chocolate bars ( Snickers , my favourite), try a health dish with Salmon and melons or Salmon and mussels. Most likely, melons would be mostly available at home but this recipe works well with mussels as well.
250g of Honey Dew or Rock Melon
6 Slices of Smoked Salmon (300g)
12 Large cooked mussels
- Slice the melons into cubes
- Divide each salmon slice into 4 parts.
- Roll half the salmon slice around the pieces of melon and the other hald around the mussels.
- Stick the cocktail sticks through them.