Gather all the ingredients in a pot and allow to boil until the brine is tender.
Dice the assorted vegetables for pickles, then add them to a liquid in a lid-tight jar.
Ensure vegetables are fully covered in liquid, then set in the chiller for one day.
Benefits
Pickled vegetables enhance the immune system function because of the probiotics they contain. These probiotics are live microorganisms that improve gut health, which is crucial in maintaining a strong immune system.
Smoked fish, including salmon, are high in omega-3 fatty acids. These are highly beneficial to our heart health, helping to reduce inflammation, manage heart rhythm, and lower triglycerides in our blood fats. These compounds also work to reduce the build-up of plaque in the blood vessels.
1. Split the Eggplant into half. Drizzle some oil on eggplant and rub in salt and pepper.
2. Bake in the oven at 180 degrees for 20 to 25 minutes. Check the eggplant with fork to see if it’s tender from the inside if not cook more until it gets soft.
3. Use a tablespoon to gently scoop out the eggplant flesh. Do not break the skin of the eggplant as it will be stuffed with the mixture.
4. Mince the eggplant flesh with a knife on a chopping board. Heat the saute pan with Olive oil, add onion and chopped garlic and add to pan. Sweat the vegetables for 2 minutes and then add the eggplant mince.
5. Stir the mixture for another 5 minutes and then add the chilli and Tahini Paste. Mix all of them nicely and lastly add the chopped herbs, lemon juice and adjust seasoning to taste.
6. Take the pan with the mixture and stuff the eggplant shells. Bake them in the oven at 180 degrees for 10 minutes.
7. Boil the rice and strain.
8. Peel the pumpkin skin, Dice into medium size pieces and set aside. In a sauce pot add 1 can coconut milk and the pumpkin and let them cook on medium heat to cook. Once the pumpkins are soft, blend to a smooth paste.
9.Heat a pan with olive oil and add the pumpkin puree and boiled rice. Mix them together with rubber spatula and then add chopped parsley. Adjust the Salt/Pepper to taste.
10. To make the salsa, finely chop all the vegetables and transfer them into a bowl. Mix them with lemon zest, lemon juice and adjust seasoning.
11. Put the salsa on top of stuffed eggplant and garnish with some lettuce.
The Honeymooners’ Spice is a special cocktail which was created by our very own, Stephen Gabriel, specifically for couples celebrating their honeymoon at Rendezvous. It is only served on Tuesday evenings, during the honeymooners’ cocktail party from 5:00 pm to 6:00 pm.
Ingredients
1 1/2 ounces of creole spice rum
1 ounce of fresh lime juice
1/2 ounce of sugar cane syrup
Shake and strain the ingredients into a cocktail glass and serve with a cherry.
Looking to add some flavour and spice to dinner? This week, Executive Chef Alan shows us his take on a healthy chicken curry that is sure to impress!
Whilst the current pandemichas brought out the head chef in many a home cook, the weeks in isolation may meanmotivation in the kitchenis beginning to wane and ordering a takeaway might seem the easiest way to get a hit of flavour.
However, with this easy recipe,Executive Chef Alan shows us how to make a simple, healthy and delicious chicken curry, which is easily adaptable to suit your tastes (and any ingredients you need to use up).
BodyHoliday’s Executive Chef, Alan Wichert, walks us through his take on an easy, flavoursomeIndian chicken curry.
For food lovers, the temporary closure of many of our go-to eateries has been a sad sight to see and for some, getting creative in the kitchen has fed the desire for out–of–the–ordinary cuisine. However, with isolation continuing and visits to the supermarkets restricted, the temptation of a takeaway may be ever-more appealing. But there are some easy ways to get the hit of flavour takeaways can provide, and a delicious homemade curry is one such way.
What’s more, there is much reward in creating a really great plate of food. Though you may be growing tired of cooking away in the kitchen for hours on end, a really simple, quick and tasty recipe might be just the thing to reignite the love for good, wholesome food.
For my take on the iconic Indian curry, I’ve aimed to make the recipe as adaptable as possible to suit your palate and dietary requirements, as well as the vegetables you have to hand. Built on a base of onion, garlic and ginger, you can get creative in any which way you fancy.
Should you be short on spices, feel free to use your favourite variety of jarred curry pastes from the supermarket. However, it’s always fun to make your own and this one is so much simpler than one may think!
To add some variety to this dish, you can also replace the chicken with prawns, tofu or even beans; it’s completely up to you!Moreover, with organic coconut milk and natural yoghurt in place of cream and lemon in place of salt, this restaurant standard dish will feed your health as much as it will feed your soul!
I served this up with quinoa, a superfood containing all nine amino acids, however, feel free to boil up a portion of brown or white rice, sweet potato or naan bread.
Watch here as Chef Alan shows us how to make a batch of his simple yet tasty Indian chicken curry.
For this recipe, you will need:
(Serves two)
For the curry paste:
½ tsp turmeric
½ tsp cumin seeds
½ tsp fenugreek
½ tsp chili flakes*
1 tsp jerk seasoning
1 tsp ground cumin
½ tsp paprika
For the curry:
2 cloves of garlic, ground or sliced
5cm piece of ginger, finely chopped
1 medium red onion, finely chopped
3 – 4 fresh cloves
1 large tomato, chopped
¼ head of broccoli, chopped into bitesize pieces
Handful of mangetout
½ courgette, cut into quarters and roughly chopped
