Saturday Lunch: Loaded Sweet Potato Skins
- 2 large sweet potatoes
- 40g of butter or ghee
- 2 handfuls of kale
- Handful of fresh chives and parsley, finely chopped
- 2 cloves of garlic, finely chopped or crushed
- Salt and pepper to taste
Various Topping additions (optional)
- Spring onions, finely chopped
- Crispy bacon bits
- Preheat the oven to 180C, wash the potatoes and pat dry and place on a baking tray
- Melt the butter or ghee and brush over (you can also use olive oil if you prefer) and sprinkle over a little salt and pepper
- Bake until soft (cooking time depends how large the potato is, a medium to large sweet potato should take no longer than 45 minutes to an hour)
- When the potatoes are nearly done gently heat some ghee or oil in a frying pan and add the garlic and kale and cook for 4-5 minutes or until kale starts to crisp up slightly
- Split the potatoes in half, and scoop out the potato. Be careful not to split the skins. Keep the potato flesh warm.
- Place the skins back into the oven and cook for a further 8 minutes until the skin is nice and crispy
- Mix the potato flesh with the herbs and a little salt and pepper and add back into the skins
- Top the potatoes with the garlicky kale
- Put the potatoes back into the oven for 5 minutes to make sure everything is hot before serving.
- Serve topped with the chopped spring onions or crispy bacon bits and a side of guacamole
Saturday Dinner: Citrus Glazed Salmon on Broccoli Rice
- 2 skinless wild salmon fillets
- 1 head of broccoli
- 1 lemon
- 1 lime
- 1 tbsp. honey
- Unrefined sea salt
- Freshly ground black pepper
- Pre heat the oven to 180C
- Place the salmon fillets on a foil lined baking tray
- Zest the lemon and the lime. Add the zest to a small bowl along with the honey and some of the juice from both the lemon and the lime. Mix thoroughly and then reserve half of the mixture for the broccoli rice.
- Glaze the salmon fillets with the other half of the mixture
- Bake the salmon for 12-15 minutes or until cooked through
- While the salmon is baking, add the broccoli to a food processor and pulse about 5-10 times until “rice like” and finely chopped.
- In a large frying pan, dry fry the broccoli rice for 2-3 minutes until cooked.
- Place the broccoli rice onto two plates, season and drizzle over a little of the reserved honey and citrus mixture.
- Remove the salmon from the oven and place on top of the broccoli rice.