Gg’s Vegetarian Yakisoba

Yakisoba welcomes all vegetables of your preference and extends that welcome to chicken, pork and prawns too.

Gg’s Vegetarian Yakisoba Recipe:
(serves 2)

Ingredients

Pre-packaged cooked Soba noodles

Directions

  1. Heat oil in non-stick pan over medium heat.
  2. Add noodles and toss to loosen them.
  3. Add cabbage, carrot and Shimeiji and stir to combine. One to two minutes.
  4. Add seasonings to taste and toss.
  5. Add Enoki and toss.
  6. Add beansprouts and stir to combine. Once the beansprouts are barely cooked, turn fire off, plate and serve.

Gg’s Chicken Soup

Chicken soup has to be the most versatile soup. Add what you like, omit what you don’t. Make it chunky or if you can be bothered, cut everything into bite-sized pieces. It goes with bread, pasta or rice. If you add potatoes, that saves you the trouble of cooking additional starch. I like to add a poached egg when I serve chicken soup as my DCM likes poached eggs. Don’t wait till you feel sick to make chicken soup. I have it a lot and I never catch a cold.

Gg’s Chicken Soup Recipe:
(serves 1 – 6)

Ingredients

  • 2 to 3 litres chicken stock (strained)
  • 2 big carrots (cut into bite-sized pieces)
  • 2 medium onions (cut into bite-sized pieces)
  • additional vegetables of your choice (cut into bite-sized pieces)
  • reserved chicken breast meat from chicken stock (cut into bite-sized pieces)

Seasoning

  • salt & pepper (to taste)

Directions

  1. Combine chicken stock, carrots and onions in a pot. Bring to a boil then simmer for 15 to 20 minutes.
  2. Add additional vegetables and bring to a boil.
  3. Add chicken meat, season and serve.

Gg’s Blackened Garoupa with Crunchy Passion Salad

Fast to cook, good to eat. And good for you too! Spicy Grilled Blackened Garoupa is served with a lime yogurt sauce and a sweet and sour salad. Who says eating healthy has to be boring? My DCM also commented this was the best fish I’ve made so far.

Gg’s Blackening Rub Recipe:

Ingredients

  • 1 tablespoon paprika
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon cayenne pepper (or to taste)
  • 2 teaspoons garlic powder
  • 4 teaspoons dried thyme
  • 2 teaspoons onion powder
  • 1 tablespoon white sugar
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon ground cumin

Directions

  1. In a small jar with a lid, combine all ingredients. Seal securely and shake vigorously. Use immediately or store in a cool dry place. Shake jar before each use.

Gg’s Blackened Garoupa Recipe:
(serves 2)

Ingredients

  • 2 thick Garoupa fillets
  • Gg’s blackening rub (enough to coat seabass)
  • drizzle of olive/ vegetable oil

Directions

  1. Pre-heat oven on the conventional cooking setting () at 200 degrees Celsius.
  2. Lay a piece of baking paper on a metal rack placed on a baking tray.
  3. Coat flesh of Garoupa with as much or as little blackening rub as you like and pat down gently.
  4. Arrange Garoupa on baking paper, drizzle lightly with oil and place in the oven on the second rack from the top. Switch the oven to the fan assisted grilling setting ().
  5. Cook for 15 – 20 minutes depending on the thickness of the Garoupa and how well done you like it.

 

Gg’s Lime Yogurt Sauce/Dip Recipe:
(serves 2)

Ingredients

  • 2 tablespoons natural or Greek yogurt
  • zest of half a big lime
  • juice of half a big lime
  • 1 teaspoon honey

Directions

  1. Combine all ingredients into a bowl and mix.
  2. Refrigerate until ready to eat.

 

Gg’s Crunchy Passion Salad Recipe:
(serves 2)

Ingredients

  • 1 big broccoli (divided into bite-sized florets, quickly blanched in boiling water and refreshed)
  • ½ cup sweet corn kernels
  • 1 small Japanese cucumber (sliced ½ cm thick)
  • 1 handful of cherry tomatoes
  • 8 quail eggs (hard-boiled and peeled)

   Dressing

  • 4 tablespoons passion fruit vinaigrette (store-bought and can be substituted with 2 fresh passion fruit)
  • 2 tablespoons honey
  • juice of half a big lime
  • drizzle of olive oil
  • salt and pepper to taste

Directions

  1. Combine all dressing ingredients into a bowl and mix well.
  2. Add vegetables and quail eggs to dressing. Toss well.
  3. Refrigerate until ready to eat.

Gg’s Carrot & Cranberry Salad

A fresh and sweet salad that goes well with Gg’s Turkish Roasted Chook, any salty, spiced meat and seafood or just on its own.

Carrot & Cranberry Salad Recipe:
(serves 2)

Ingredients

Directions

  1. Combine all ingredients into a bowl and mix.
  2. Refrigerate until ready to eat.