FABULOUS FOOD with Patrick Harris
Food and Fitness is my passion. I aim to bring you modified classic recipes that meet the demands of a healthier lifestyle and occasionally will break the rules. To ask a question or request a recipe contact Patrick: rpm1@xtra.co.nz or www.channelmag.co.nz
Beyond The Salsa
During the summer months wine and beer O’clock tend to come around a lot more frequently and so to the snack food and dips along with this. Combined with the alcohol this is a sure fire way to over eat. On top of that you then also have dinner right!? Thought so!
The following are my takes on some more healthy options to go with those snacks this summer. Many of which will also marry exceptionally well with grilled meat and seafood. Additionally there is a chocolate sauce for dipping strawberries. Enjoy!
High Protein Guacamole
In a kitchen whizz add:
• Cottage Cheese, garlic & chives – 1 x 250gm tub.
• Avocado – 1x.
• Juice of 1 lime.
Puree until thoroughly combined together, transfer to a mixing bowl and then add:
• Tomato – 1 x de-seeded & diced.
• Red Onion - ½ finely chopped.
• Chilli – 1 x de-seeded & finely chopped.
• Small bunch coriander – chopped.
Mixed into cottage cheese and avocado base until combined and serve.
Beetroot Dip
• Baby beets – 1 x 450gm can.
• Tahini – 2 Tbsp.
• Garlic – 2-3 cloves finely chopped.
• Juice of 1 lemon.
Blend all ingredients together until combined. You will have a thick puree that may need to be thinned.
Note: You can thin the puree with the addition of Greek yogurt.
Tzatziki
• Greek Yoghurt – 1 cup.
• Cucumber – ½ - peeled & de-seeded then grated.
• Garlic – 2-3 cloves finely chopped.
• Mint – freshly chopped.
Mix together until combined, drizzle with olive oil. Superb with grilled lamb or fish.
Roast Red Pepper, Garlic & Smoked Chilli Puree
Roast in oven @ 180degees until soft and browned;
• Red Peppers – 2 x.
• Garlic – 1 x bulb cut in ½ horizontally.
Once done add both to a bowl and seal with cling film and allow to sweat for 20 minutes – this will help remove the skin from the peppers easier. Remove the skins and seeds from the peppers and squeeze the garlic from the bulb – place into a blender and puree with;
• Sour Cream – 1 x 150gm tub.
• ½ tsp smoked paprika.
• ¼ tsp chilli powder (or to taste).
• Salt & Pepper.
Remove and refrigerate before serving – another excellent accompaniment to any grilled meat or seafood.
Chocolate Fondue – For Dipping Fruit
• Cream – 300mls.
• Chocolate – 250gm block – 62% cocoa.
• Double Splash of your preferred liquor of choice - Grand Marnier / Rum / Baileys.
Gently heat through cream then add broken chocolate and set aside for a few minutes. Add alcohol and whisk until all combined.
Note: Hire a chocolate fountain for a really cool presentation spectacle. If you choose to do this you will have to use more cream to make a thinner sauce.
Fisherman or Gardener?
