RILLED SEA BASS
with a sweet miso-soy glaze
CAJUN BLACKENED COD
with mango salsa
SOLE PICCATA
in a lemon-butter and caper sauce
VIETNAMESE CATFISH
in a spicy caramel sauce
SESAME CRUSTED HALIBUT
with Indonesian sweet soy glaze
PAN FRIED HALIBUT
with braised fennel in orange juice
MONKFISH TAIL
cooked with white wine, garlic and rosemary
BRAISED CHICKEN
with artichokes, peppers and mushrooms
HOISIN CHICKEN HOTPOT
chicken, shiitake mushrooms and vegetables in a delicious sauce
CHICKEN CACCIATORE
chicken braised with bell peppers, olives, mushrooms, tomato and herbs
TURKEY COOKED IN ‘OSSO BUCCO’ STYLE
turkey thighs braised until fork tender
MOROCCAN CHICKEN TAGINE
braised with spring vegetables and lemon
CHICKEN PICCATA
pan-fried chicken breasts with lemon, wine and capers
ITALIAN LEMON CHICKEN
braised with lemon and rosemary
CHICKEN CURRY
with tomato, cashews and yoghurt gravy
TURKEY CHILI & CORNBREAD
PAN-FRIED PORK CHOPS
with a balsamic-honey glaze
GRILLED DOUBLE LAMB CHOPS
with garlic, lemon, rosemary and thyme
VEAL PARMIGIANA
veal scallopine with mozzarella, tomato and basil
BRAISED BEEF
asian style with ginger and shiitake mushrooms
BEEF AND RICOTTA MEATBALLS
braised until tender
PAN-FRIED RIB EYE STEAK
with a porcini mushroom and rosemary crust
ROASTED RACK OF LAMB
with red wine sauce
BEEF SHORT-RIBS
braised in beer with tomato and thyme
MUTTAR PANEER
paneer and peas in aromatic tomato sauce
SINGAPORE NOODLES
stir-fried curried noodles, veggies and tofu
ORANGE-MAPLE GLAZED TEMPEH
with asparagus, snap peas and cashews
VEGETABLE STEW WITH GINGER, MISO AND TOFU
shiitake, bok choy, carrots, scallions in a red miso broth
with zucchini, bell peppers, leeks, olives and goat cheese
MOROCCAN TAGINE
spring vegetables and chickpeas
PANEER AND VEGETABLE KORMA
paneer and vegetables in yoghurt-cashew sauce
EGGPLANT PARMIGIANA
eggplant layered with ricotta, mozzarella and tomato-basil sauce
TOFU FAJITAS
seared sliced tofu with bell peppers and onions in a fajita sauce
SICILIAN PASTA
roasted cauliflower, pine nuts, lemon, raisins and parsley
KALE & FETA PIE
kale, pine nuts, feta and raisins baked in filo pastry
LENTIL & VEGGIE LOAF
with mushroom and rosemary au jus
BLACK BEAN AND VEGETABLE CHILI
MALAYSIAN TOFU & VEGGIE CURRY
in a coconut, lemongrass sauce
SUMMER VEGETABLE TART
NB: tofu, tempeh and seitan are interchangeable in most recipes
andalusian gazpahco
corn and miso soup with silken tofu
zucchini, leek and fennel soup
broccoli and garlic saute
stir-fried brown rice with giner, vegetables and peanuts
sauteed spinach with pine nuts and raisins
grilled asparagus salad with shaved parmesan
pan-fried artichokes
sauteed baby vegetables
roasted cauliflower with mustard-lemon butter
quinoa and vegetable biriyani
green beans braised with tomato, allspice and cinnamon
corn and cheddar fritters
tuscan kale salad with currants, pine nuts and shaved parmesan
roasted baby potatoes with smoked paprika and cumin
