Recipes

Fantastic recipes from Abel & Cole, Kinetic Health and Fitness's favourite organic supplier!

Salmon, shallot and caper burger

The ultimate way to get your essential fats! Makes 4-5 burgers; serve with low-fat mayonnaise and top with lettuce, tomato, sautéed mushrooms or pickled beetroot (or all of the above!)

1 tablespoon olive oil, 2 large shallots minced 100ml white wine, 2 tablespoons fresh capers , drained and chopped, 450g skinless salmon fillet, boned, roughly chopped, 100g fresh breadcrumbs (French bread or similar), 1 egg, beaten, 1 tablespoon chopped fresh dill, or 1 teaspoon dried, ½ teaspoon salt, ¼ teaspoon black pepper, 10 hamburger buns or Ciabatta rolls

Heat olive oil in a frying pan over a medium heat; add shallots and sauté for 4 minutes until soft Increase heat to medium high; add wine, lemon juice and capers and cook until almost all liquid is evaporated - about 7 minutes. Transfer to a bowl and put in the fridge until cold. Coarsely grind salmon in a food processor or mince very well; add shallot mixture. Mix in breadcrumbs, egg, dill, salt and pepper. Form into 4 or 5 patties. Chill until ready to cook. Cook in a little oil in a large frying pan over medium heat; or under the grull; or bake until cooked through.

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Chinese lemony chicken

Feel free to add veggies, and serve over rice. Or make the delicious lemon sauce and drizzle it over steamed broccoli or a vegetable stir-fry! Serves 4-6

1 egg white, 2 teaspoons cornflour, ½ teaspoon salt, 1 teaspoon grated fresh ginger, 500-600g chicken breast fillets, cut into thin strips, 3 tablespoons cooking oil , 2 tablespoons castor sugar, 4 tablespoons lemon juice 240ml chicken stock, 3 teaspoons soy sauce, 2 teaspoons sherry or mirin.

Combine the egg white, 2 teaspoons cornflour, ginger and ½ teaspoon salt in a bowl. Add chicken and mix well to coat. Cover and refrigerate 30 minutes or more. Heat the oil in a wok or large frying pan on medium-high heat; drain the chicken, discarding the marinade, and stir-fry until cooked but not browned. Remove from the pan. For the sauce, mix 2 teaspoons cornflour with 2 tablespoons water to make a paste. Add to the wok with the remaining ingredients. Stir and boil for 1-2 minutes. Return the chicken to the pan with the sauce, and stir to warm through.

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