Zars Kitchen

ROASTED GARLICKY BRUSSELS SPROUTS AND AUBERGINE - Sweet caramelised Brussels sprouts and soft fleshy aubergine make a gorgeous side dish for your holiday table… the parmesan and balsamic go beautifully with both and it’s all finished with little bursts of pomegranate perils. Looks gorgeously festive and tastes it too!

Hope you give this one a go… would love to know if you try it. X

1 week till Christmas Day! Time is flying… I’m in Hong Kong with the fam and documenting all the deliciousness… (see my highlight link if you fancy seeing what I’m eating!)

Happy Monday peeps! ♥️

INGREDIENTS
Olive oil
1 Aubergine, sliced into 0.5cm rounds
250g Brussels sprouts, trimmed and halved
6 garlic cloves, peeled
Sea salt, ground black pepper, crushed red chilli flakes
1 tbsp balsamic vinegar
Grated parmesan
Handful of pomegranate perils
A few parsley sprigs

METHOD
1. Heat a little olive oil in a frying pan and cook the aubergine in a single layer for a few mins on each side until cooked through and coloured. Alternatively you can air-fry or oven grill the aubergine slices. Once cooked, transfer the aubergine slices to a plate
2. In a heavy based saucepan with some olive oil in medium high heat, add the sprouts cut side down in a single layer. Throw in the garlic and season with salt, pepper and chilli flakes. Cook the sprouts until they start to brown a the bottom then transfer the dish to the oven and roast shaking the pan every 5 mins until the sprouts are tender and cooked to your liking
3. Arrange the aubergine slices around the outer rim of a serving plate overlapping them slightly
4. Fill the middle with all the roasted Brussels sprouts
5. Scatter over the pomegranate, grate over some Parmesan and garnish with parsley
6. Enjoy!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/brussels-sprouts-aubergine/
⭐️ OR click link in my bio to go straight to my website!

LAMB KEBAB BITES - Beautiful minced lamb mixed with ginger, garlic, spices, fresh coriander, chilli and caramelised onions. Rolled into small kebabs and lightly pan fried so they are hot and crisp on the outside and soft on the inside... absolute perfection!!

SAVE for when you need it… perhaps for a Christmas canapé?

Happy Friday guys! ♥️

INGREDIENTS (makes about 30)
Cooking oil
1 small onion, finely chopped
400g lamb mince
1 tsp garlic, crushed
1 tsp ginger, chopped fine
1.5 tsp cumin powder
1.5 tsp coriander powder
1.5 tsp chilli powder
1/2 tsp tumeric powder
Small handful fresh coriander, chopped fine
2 small green chillis, chopped fine
2 spring onions, chopped fine
1 egg
1.5 tsp sea salt
SERVE WITH: Lemon wedges

METHOD
1. In a saucepan on medium heat with a little oil, sauté the chopped onion until dark brown and golden, drain on kitchen paper, set aside to cool
2. In a large bowl add all the remaining ingredients and mix well to combine
3. Cover and refrigerate for at least 5 hours or preferably overnight
4. Remove mixture from the fridge, roll into small bite size balls
5. Place a frying pan on medium-high heat, add a splash of oil and once the oil is hot, shallow fry (or air-fry) the kebabs until cooked through. Try to cook them in batches so you don’t overcrowd the pan
6. Drain on kitchen paper and serve immediately with a squeeze of lemon
7. Enjoy!

⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/lamb-kebab-bites/
⭐️ OR click link in my bio to go straight to my website!

ROASTED SALMON STUFFED WITH CHEESY SPINACH & LEEKS - This was such a decadently stunning dish and only took 30 minutes from start to finish!!.. how amazing is that?  I served it with some brown rice stir fried with garlic, onion and kale.  So scrumptious even the kids were licking their plates!!

Hope you like this one and give it a go!
Happy hump day! ♥️

INGREDIENTS
Extra virgin olive oil
6 salmon fillets - skin can be off or on
400g spinach
1 leek large, chopped fine
6 garlic cloves chopped fine
50g cream cheese
30g parmesan, finely grated
30g mozzarella, grated
0.5 lemon, juiced
Sea salt and black pepper
Chilli flakes to taste

METHOD
1. Pre-heat oven to 220°C
2. Heat oil in pan on med heat, add leeks and garlic and sauté until soft and translucent
3. Add handfuls of spinach and keep stirring until it all wilts
4. Stir in the cheeses until they melt and combine well with the spinach
5. Season with salt, pepper and chilli flakes to taste, set aside to cool
6. Place the salmon on a clean work surface and with a sharp knife make a slit lengthwise through each fish fillet (without cutting through!) creating a little pocket
7. Fill each pocket with the spinach mixture and place on oven tray
8. Drizzle salmon with a little olive oil, salt and pepper
9. Bake in the oven until cooked through and starting to colour, about 10 minutes
10. Enjoy!








⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/stuffed-salmon/
⭐️ OR click link in my bio to go straight to my website!

salmondinner