50g Brazil nuts
250g dark chocolate, broken into pieces
50g shelled blanched pistachio nuts
50g dried mango, chopped
50g glacé cherries
50g marshmallows, chopped
2 tbsp pumpkin seeds
2 tbsp honey
1tbsp olive oil
1. Preheat oven to 180/fan 160/gas 4. Grease and line a 20cm square cake tin
2. Scatter and toast Brazil nuts in oven for about 5-7 mins
3. Melt chocolate
4. Fold in remaining ingredients into melted chocolate
5. Pour mixture into lined tin, cover with cling and leave in fridge to set for 1-2 hours.
6. Cut into squares using a sharp knife. They will keep in fridge for a couple of weeks
Sweet potatoes add a natural sweetness so you need to use less sugar than a regular brownie recipe. It also makes the texture really fudgy.
100g unsalted butter
200g dark chocolate, chopped
200g baked sweet potato, flesh scooped out
125g brown sugar (any sort)
2 medium eggs
2 tsp vanilla extract
100g self-raising flour
1 tsp Uncharted Gingerbread Spice
100g dark chocolate chips
Line an 18cm square tray-bake tin (or similar) with nonstick paper or foil, and heat the oven to 180C (160C fan-assisted)/350F/gas mark 4.
Melt the butter in a saucepan, then add 125g of the chocolate and stir until that's melted, too. In a bowl, beat the sweet potato flesh with the brown sugar until almost smooth, then mix in the butter and chocolate. Add the eggs and vanilla, beat until thick, then stir in the flour and spice blend until evenly combined. Fold in the remaining chocolate, then spoon into the tin, smooth the top and bake for about 20-25 minutes, until barely cooked but still a bit soft under the crust. Leave to cool completely in the tin before slicing.
Deceptively simple and slow-cooked to perfection, this ragu combines rustic Italian farmhouse flavours with everyone's favourite culinary trend. Set and forget before work and even the worst days in the office are going to be looking a little brighter.
- 750g Pork Shoulder
- 1tbsp Olive Oil
- 4 sticks Celery
- 2 medium Carrots
- 1 large Onion
- 3 cloves Garlic
- 400g tin Chopped Tomatoes
- 100ml Red Wine
- 2tbsp Uncharted Ragu Alla Bolognese
- 3tbsp Tomato Puree
- Salt and Pepper to taste
- Heat the olive oil in a pan over a medium-high heat. Meanwhile, trim your piece of pork shoulder of the rind and any of the larger bit of fat on the outside. Brown the meat to seal it - about two minutes on each side - then remove from the pan and set aside.
- Finely dice the onion, garlic, carrots and celery then, reducing the pan to a medium heat, gently cook off the vegetables.
- Once the vegetables are soft and translucent but not browned, add the Ragu Alla Bolognese spice blend, tin of tomatoes and red wine. Stir well and bring to a gentle simmer.
- Place your piece of pork in the slow cooker, pour over the sauce, then cook with the lid on for 8-10 hours on low or 4-6 hours on high.
- At the end of the cooking period, remove the piece of pork and use two forks to shred the meat, discarding any fatty bits you come across.
- Stir the tomato puree into the sauce then return the pulled pork to the slow cooker. Season to taste and cook uncovered, on high for another hour or until the sauce has thickened to a desirable consistency.
- Serve over fresh pasta, rice or with crusty bread.
Fantiastic with natural yoghurt and masses of chopped fruit, this overnight oat mixture is simply lovely.
400ml Apple juice
1 tbsp Uncharted Gingerbread Spice
In a large bowl, or Tupperware box, mix all ingredients, cover and leave overnight.
This salad is so hearty it can be served as a light main. It has a really nice combination of roasted sweet potato, watercress, roasted pine nuts, Moroccan Spice and feta.
Sweet potatoes, 3 medium
Rosemary needles, chopped to make 1 tbsp
Feta, 200g, crumbled
Toasted pine nuts, 2 tbsp
For the dressing:
White wine vinegar, 2 tbsp
Dijon mustard, 1 tsp
Uncharted Moroccan Spice, 1 tbsp
1. Heat the oven to 200c. Toss the sweet potatoes with the rosemary, some seasoning and 2 tbsp olive oil. Put on a baking tray and roast for 20-25 minutes or until tender.
2. Meanwhile, mix all the dressing ingredients with 2 tbsp olive oil. Tip the sweet potato into a bowl and toss with half the dressing.
3. Arrange on a platter and top with feta, watercress and pine nuts. Drizzle over the rest of the dressing to serve.
I’m not a huge red meat person, but sometimes a girl has just got to have a steak. This sandwich is one of my favorite ways to enjoy it! A good steak sandwich is a wonderful thing, indeed.
For the steak, I love to sear it in a smoking hot skillet with just a sprinkle of seasoning. If you’ve never tried this preparation method, you are missing out! It’s quick and most importantly, incredibly easy to do. The key here is to buy a very tender cut of meat, since you are using it for a sandwich. I really like tenderloin for this purpose—definitely not a tougher cut like skirt or flank.
1 lb Beef Steak (tenderloin if available)
1-2tsp Montreal Steak Seasoning
Rocket salad leaves
For the Caramelized Onions:
2 large brown onions
Knob of butter
1tsp Balsamic Vinegar
For the Onions:
1. Peel and trim the ends off the onions. Halve and slice them around 1cm thick and separate all the pieces.
2. In a pan with a wide base, melt the butter with a little oil over a medium heat. Once the butter is melted, add the onions to the pan and stir to get them well coated in the oil and butter. Add a good pinch of salt then spread the onions as evenly as possible in the pan. Leave without stirring for 10 minutes.
3. Sprinkle with the sugar and balsamic vinegar then stir through well. Spread the onions again and cook for a further 20-30 minutes, only stirring every five minutes or so. The onions should begin to brown, but if they are burning in spots, reduce the heat.
For the Steak Sandwich.
1. Remove your piece of steak from the fridge and allow to return to room temperature. Sprinkle over the Montreal Steak Seasoning to give the steak a good coat on each side - about half a teaspoon on each side should be about right. Pat the seasoning in with the back of a spoon.
2. Heat a non-stick griddle pan over a medium-high heat and fry your steak for about 2 minutes on each side. Remove the steak from the pan, wrap tightly in kitchen foil and then wrap the foil parcel up in a tea towel. Allow to rest for 10 minutes.
3. Meanwhile slice your sourdough loaf, brush one side with olive oil and toast on the griddle pan used to cook the steak.
4. When the steak has rested, slice it and toss it in a bowl with the juices that has collected in the foil.
5. Build your sandwich by brushing the bottom slice of bread with English mustard, layer the onions, then steak slices, then rocket and press the down the top slice of bread. Enjoy.
"Mushrooms could prevent dementia and Alzheimer's disease, suggests study" - so this weeks news headlines inspired me to pick up some of these on my shop.
I kept it pretty simple and used portobello mushrooms, but as long as you stick to the amount you could use whatever kind of mushroom that you like or have available to use. Some oyster mushrooms, trumpet, or shiitake would also be totally amazing here.
This soup could also be fully blended if you like the idea of something extra creamy and smooth in your bowl – I kind of went half way and took out about 1 1/2 cups at the end to blend and then stir back into the remaining soup.
24 oz portobello mushrooms (about 2 medium sized mushrooms) finely diced
1 medium sized onion finely diced
1 tbs olive oil
2 tbs butter, divided
3 tbs flour
5 cups good tasting chicken stock (or vegetable/mushroom stock as a vegetarian option. good tasting is important because this is such a simple recipe that the flavor of the stock really shines through! )
½ cup + 2 tbs heavy cream
1 tbsp Uncharted Brazilian Spice Rub
1. Add 1 tbs olive oil and 1 tbs butter to a large soup pot and turn on to medium heat.
2. Whilst pot is heating up finely dice the onion, then add to pot.
3. Dice the mushrooms while the onions sauté.
4. Add the mushrooms and increase the heat to medium high, stirring to combine ingredients, cook for about 5 minutes, stirring occasionally, or until you can see that most of the water from the mushrooms has been released and evaporated. taking this step ensures that your flavors get nice and concentrated.
5. Reduce heat to medium, add the other tbs of butter along with the 3 tablespoons of flour.
6. Stir and cook roux for about 1 or 2 minutes. the mushroom and onion mixture will get pretty thick and the brown crust on the bottom of your pan will increase.
7. Add the chicken stock and spice blend, scraping off the browned bits from the bottom of the pot (hello yummy flavor booster!)
8. Increase the heat to high, bring to a boil, then reduce the heat to a simmer and cook for about 15-20 minutes.
9. Add the heavy cream, stirring to combine. Take out and blend about 1½ cups of soup and return to the pot, then serve.
This Moroccan Chicken Casserole is a family favourite and packed with flavour. All cooked in one pan, don’t you just love those kind of meals.
For casseroles, I prefer to use chicken thighs as I find the meat stays really moist and absorbs more of the flavour, than chicken breast.
This dish is great served with couscous or to stick to the veggies, cauliflower rice will do the job nicely, and is also paleo friendly.
500g Chicken Thighs - skinless and boneless
1 Butternut Squash
5 small Shallots
2 cloves Garlic
2 tomatoes - peeled and diced.
500ml Chicken Stock
3tsp Uncharted Moroccan Spices
2tsp clear Honey
1. Trim the Chicken thighs of any excess fat and cut into 2cm chunks. Heat a little oil on a medium-high heat in a heavy bottomed casserole dish and brown off the chicken in batches, seasoning with 1tsp of the Moroccan Spices. Remove the chicken from the pan and set aside.
2. Slice the cloves of garlic, peel the shallots and halve them and peel and cut the butternut squash into chunks. Heat a little more oil (if required) scrape off any crusty bits from the bottom of the pan left from the chicken, then add the vegetables. Reduce the heat, season with another 1tsp of Moroccan Spices and allow the vegetables to soften for 5-10 minutes.
3. Return the chicken to the pan, pour over the stock, add the tomatoes, drizzle with honey and sprinkle over the last tsp of Moroccan Spices, stirring well to combine.
4. When the stock is brought to a simmer, cover and transfer to the oven. Allow to cook for 40 minutes at 180C then stir, remove the lid and return to the oven for another 20-30 minutes to allow the stock to reduce a little.
5. Serve with couscous and garnish with freshly chopped coriander.
This Blueberry Chia Seed Pudding is the PERFECT breakfast! It’s a make-ahead breakfast, which means it’s ready to go when you are in the morning. It literally takes about 2 minutes to put together the night before you go to bed, and its waiting in the fridge when you’re ready to eat. It’s very healthy as well. Chia seeds are a super food, loaded with Omega-3’s, fiber, antioxidants and many other good-for-you benefits. You’re also getting plenty of protein and calcium from the milk and almonds, which will also help you feel fuller longer.
The basic golden ratio of chia seed to liquid that will yield perfect results is: 3 tablespoons chia:1 cup liquid. However, as I sought to use Greek yoghurt the consistency is more thick smoothie than pudding. Still tasty. You can even go further and put the Chia Pudding into a smoothie mixture with more fruits.
1 c. almond milk (or any other preferred milk)
1/2 c. plain Greek full-fat yogurt
1/2 c. fresh or frozen blueberries
3 tbsp. chia seeds
2 tsp. honey (or any other preferred sweetener)
8-10 raw almonds, roughly chopped
1. Using a resealable container, add the milk, yogurt, blueberries, chia seeds and honey. Stir ingredients to incorporate. Place lid on container, and refrigerate for a few hours or overnight.
2. Just before eating, chop almonds and add to the pudding.
3. Refrigerate any leftovers.
Our Asian-inspired winter-warmer is sure to banish those January blues with a big serving of nutrient-dense superfoods. Turkey mince and a healthy does of chilli keeps this recipe lean and delivers up a metabolic spike for all you New-Years dieters to enjoy.
For the Meatballs -
1lb Turkey Mince
2 sticks Spring Onion
1/2 fresh Red Chilli
2tbsp Corn Flour
2tsp light Soy Sauce
2tsp Sesame Oil
1 Egg, beaten
1-2 tsp Uncharted Shanghai Wok Seasoning (depending on heat preferences)
For the Turmeric Broth -
2l Chicken Stock
1.5inches fresh Ginger
4 cloves Garlic
2tsp ground Turmeric
1 Red Pepper
2 heads Pak Choi
1 pack Udon Noodles
1. First make the meatballs by finely chopping the spring onions and red chilli then combining all the ingredients in a mixing bowl. I recommend leaving the egg and corn flour to last then add a little at a time until the mixture reaches a consistency that will stick together easily. Form into approximately 14 medium sized balls and lay on a plate and return to the fridge for at least 30 minutes.
2. In a pan, bring the chicken stock to a simmer (if you are making the stock from cubes, only use half the recommended number of cubes to make 2 liters) with the turmeric. Peel and roughly chop the ginger and garlic and then add to the stock. Cover and allow to gently simmer for 30 minutes.
3. Strain the stock into a wide bottomed pan or wok. Gently drop the meatballs into the pan, cover and gently simmer for 20 minutes, giving them the occasional gentle stir and turn to ensure they're getting cooked evenly.
4. Matchstick the carrot, finely slice the red pepper and trim the pak choi. After the meatballs have had 20 minutes, add the vegetables to the pan and recover, allowing the pak choi to wilt.
5. Add the Udon noodles and cook according to the time directed on the packet.
6. Ensure the meatballs are cooked through before serving garnished with the remaining half of the red chilli and sliced green spring onion.