You might think that as a chef, a health food chef at that, I might eat properly.
I assure you this is not the case, in fact I cannot remember the last time I made myself a meal from scratch!
Click to view image!
Luckily for me I have often had little bits of extra stuff I have rustled up on jobs I do for my clients, little boxes of steamed veggies, saffron rice, fillet steak slices, poached salmon and so on. You get the picture?
Without this I would likely like on marmite sandwiches, extreme minimal washing up – one knife and one plate. Sometimes if its an exciting day I will have fresh leaf spinach in my marmite sandwich, other days a few slices of cucumber, occasionally a slice of organic cheese but generally marmite sandwiches keep me alive at home.
Today after a rummage about the fridges I came upon some steamed baby corns and sugar snaps, some marinated kale and some perfectly cooked red and white quinoa, and a
large pot of delicious spiced salad dressing. Today was going to be a marmite sandwich free day!
I had been making some chermouleh sauce this morning due to a rather terrifying over order of parsley and coriander (I am talking six 100g bunches too many) See instructions on how to rustle this sauce up below.
I tossed the veggies and quinoa in a dry wok and tossed them about with a heaped tablespoon of this magical chermouleh sauce and threw my green creation on a plate with happiness and pride, beaming with my non-marmite sandwich lunch laid in front of me. I drizzled over some of this spices salad dressing and ka-pow – serious lunch is served!
The Magical Chermouleh sauce – Tatu style
Click to view image – worth a close up! yum yum yum
½ tsp turmeric
1 tsp cumin seeds or ground cumin
½ tsp salt
½ tsp cracked pepper
1 green chili (optional)
2 large garlic cloves
juice of one large juicy lemon
25ml extra virgin olive oil
30g coriander (one supermarket packet)
30g flat leaf parsley
Pop all the ingredients, save the olive oil, into a mini food processor and blend till it becomes a green paste, the add the oil and further blend until the paste lightens slightly. Whoop! You are now the proud owner of a decent pot of chermouleh sauce, you can marinade you chicken, prawns, fish or veggies in this for a BBQ, add to hummus, lather over piece of toast whatever you fancy. Explore!
If you find you have too much then you can freeze your excess, never tastes quite as nice but very handy for a quick fix dinner after a long day at work.