Diabetic’s Classy Burrito ;) Obviously without the Tortilla haha

Stuffed Beef with Paprika and Garlic Toasted Cashews and Crispy Sage

Ingredients: (Makes 3 rolls)
3 pieces Thin sliced beef (sizzle steaks or schnitzels work well)
3 Tablespoons cooked Rice

2 sliced bits of sundried tomato
2 teaspoons of black beans
2 Sprigs Coriander

1 Long mild chilli sliced thinly
1 sprig of spring onion
1 Table spoon cheese

Handful of Sage leaves

SMALL Handful of cashews

Salt and pepper to taste. Garlic is optional

In a bowl, mix the rice, beans, 1 sprig of coriander, spring onion, chilli, tomato and cheese.

Divide this mixture into 3.

Season beef pieces with salt and pepper. Alternatively rub cumin or rosemary or thyme depending on what you’re in the mood for.

Place some of the mixture 2-3cm from the end of a piece of beef. Roll it up and secure with either a toothpick or stem of rosemary. Repeat for remaining pieces of beef.

In a pan add a little bit of oil. when it is hot (not too hot), drop TOWEL DRIED sage leaves in, watch them go crisp and immediately remove and put on kitchen paper.

Add the beef rolls, turning once after 1-2 minutes depending on thickness. you should see a little bit of pink on the inside of the roll. Remove and let rest.

Dry the pan and return to a VERY LOW HEAT.

Toast your cashews, adding paprika and garlic flakes and 2-3 crushed up fried sage leaves. Transfer this to a plate.

Sit the rolls on top of the cashews. Scatter remaining sage leaves, coriander, chilli over the top.

Eat.

Foie de poulet sur son lit de pommes de terre (Chicken Liver on a Bed of Potatoes)

This is one dish I am mighty proud of.

I set myself a goal today: Come up with fine dining entree you would put in your restaurant.

This is a perfectly cooked (boiled) chicken liver, seasoned with salt pepper and a little ginger, sitting on top of honey-sesame crusted cornichons and sliced chilli. This is sitting upon a layer or finely sliced potatoes that have been marinated in lemon, dill, salt, pepper, and truffle oil and pan fried til golden and crispy.

To garnish the dish I’ve fried garlic chips, organic thyme and sage (that I’ve grown) also fried in garlic butter. Around the liver are the globe ends of organic red seedless grapes sitting on frozen, snappy grape skins that have had a little chilli, thyme and salt rubbed onto them.

This dish works.

The sour sweet cornichons and toasted sesame flavour cut through the buttery richness of the liver, The zingy potatoes and the herbs just fit so perfectly together. And there is something I just cannot explain about grapes and meaty flavours like liver or pork. It’s a happy marriage.

I wanted the grape skins to be crisp, crunchy and a really phenomenal experience of texture. Freezing them didn’t work as well. I thought it’d be an interesting play on temperature in the mouth too but it wasn’t as good as I anticipated. I suppose freeze drying or some how tempura-ing these little ribbons would be more appropriate.

Anyway this is one creation I am damn proud to share with you all.