Lose It! — November 01, 2017

WHOLE TROUT WITH

FESTIVE STUFFING

SERVES 6

• 2 whole trout (approximately
  400g each), gutted and
  cleaned for stuffing


• Himalayan salt and black
  pepper


• 3 lemons, sliced (reserve one
  for serving)


• watercress, to garnish

FOR THE STUFFING

• 300g cauliflower, broccoli
  & kale rice, pan-fried until
  golden


• 50g whole almonds, chopped


• ¼ cup crème fraîche


• 50g Pecorino cheese, grated


• 1 egg, beaten


• Himalayan salt and black
  pepper

1. Preheat the oven to 190 ̊C.
   Place the trout on a surface and
   season it well, both inside and on
   the surface of the skin. Line the
   trout cavities with lemon slices.
   2. For the stuffing: Mix all the
   stuffing ingredients in a bowl and
   season it well. Spoon the stuffing
   into the cavities and secure the
   trout with string.
   3. Bake the trout for 30 minutes
   or until it is cooked through.
   4. To serve: Remove the string,
   slice each trout into three portions
   and serve with lemon slices and
   watercress.

CHOCOLATE

WHISKY TART

SERVES 8

FOR THE BASE

• 100g desiccated coconut,
  toasted


• 1 tsp ground cinnamon


• ½ tsp ground cloves


• 50g walnuts, toasted and
  finely chopped


• pinch of Himalayan salt


• ½ cup coconut oil, melted

FOR THE FILLING

• 250g 80% chocolate,
  chopped


• 50g butter, at room
  temperature


• 2 tbsp coconut oil


• ¾ cup double cream


• 2 tbsp whisky


• raspberries, to garnish

1. For the base: Place all the
   ingredients in a bowl and stir to
   combine. Press the mixture into
   a 22cm round loose-bottomed
   tart tin. Refrigerate it to set it.


2. For the filling: Heat the
   chocolate, butter, coconut
   oil and cream in small pot
   over a low heat until all the
   ingredients have melted. Stir
   well to combine, add the whisky
   and stir well again. Pour the

mixture into the prepared tart

base. Return it to the fridge and

chill it until it has set. Remove

it from the fridge 30 minutes

before serving

3. To serve: Serve the tart sliced,
   garnished with raspberries.

LEMON GRASS

COCONUT ICE CREAM

SERVES 6

• 3 lemon-grass stalks, bruised


• 2 x 400g tins coconut cream


• grated zest of 2 lemons


• ¼ tsp stevia powder


• grated lemon zest, to garnish


• lemon rind, to garnish


• blueberries, to garnish


• lemon leaves, to decorate

1. Heat the lemon grass and
   coconut cream gently in a pot
   for 10 minutes then remove it
   from the heat and let it to cool
   completely. Put it in the fridge
   to chill, then remove the lemon
   grass and add the lemon zest
   and stevia. Pour the mixture
   into a shallow freezer-proof
   container and put it in the
   freezer for 3 hours.


2. Blitz the frozen mixture
   in a food processor until it is
   smooth, then return it to the
   freezer for another 3 hours.
   Repeat this process two more
   times, then freeze the mixture
   overnight in a 1-litre mould.


3. To serve: Remove the
   ice cream from the freezer
   20 minutes before serving,
   unmould it onto a serving
   platter and garnish it with
   lemon zest, lemon rind and
   blueberries. For a little bit of
   extra flair, decorate the ice
   cream using sprigs of lemon
   leaves before serving. Q

I find that salads are

a great way to use

up leftovers and feed

everyone again the

next day. Adding a

creamy dressing to cold

gammon and tossing it with

chopped celery and lettuce

makes for a really delicious,

quick meal. Leftover

vegetables are tasty served

drizzled with pesto or used

in a filling for a quiche.

Lunch

leftovers

food / christmas