Triple Method Cooking Recipes

  Scallop & Chorizo Skewers This dish offers a perfect balance of sweet, delicate seafood and bold, smoky spice, making it an impressive appetiser or light main course. Ingredients 12 Large sea scallops (patted dry) 150g Spanish chorizo sausage , sliced into rounds 1 tbsp Extra virgin olive oil 1 clove Garlic, minced 1/2 tsp Smoked paprika Lemon wedges for serving Wooden or metal skewers Instructions & Method Prep: If using wooden skewers, soak them in water for 20 minutes. In a small bowl, whisk olive oil, garlic, and smoked paprika. Assemble: Thread the scallops and chorizo rounds alternately onto the skewers (usually 3 scallops per skewer). Season: Brush the scallops lightly with the garlic-paprika oil and season with a pinch of black pepper. Sear: Heat a griddle or non-stick pan over medium-high heat. Cook the skewers for 2 minutes per side . The scallops should be opaque and the chorizo slightly charred. Serve: Squeeze fresh lemon juice over the top immediat...

  Red Wine Braised Beef Cheeks Beef cheeks are an overlooked cut that, when cooked low and slow, transform into an incredibly tender, melt-in-the-mouth delicacy rich in collagen. Ingredients 1kg Beef cheeks (trimmed) 2 tbsp Olive oil 1 Large onion, diced 2 Carrots, chopped 2 stalks Celery, chopped 3 cloves Garlic, smashed 2 tbsp Tomato paste 500ml Dry red wine (like Cabernet Sauvignon ) 500ml Beef bone broth 2 Bay leaves & 3 sprigs of fresh thyme Instructions & Method Sear: Heat oil in a heavy-based pot (Dutch oven). Season beef cheeks with salt and pepper, then sear until deeply browned on all sides. Remove and set aside. Sauté: In the same pot, sauté onion, carrots, and celery until softened. Add garlic and tomato paste, cooking for 2 minutes. Deglaze: Pour in the red wine, scraping the bottom of the pan to release the flavour. Let it reduce by half. Braise: Return beef to the pot. Add broth, bay leaves, and thyme. Cover tightly and cook in a 150°C oven for...

Chicken & Jicama Slaw This crisp and refreshing slaw combines lean protein with fibre-rich jicama for a satisfying meal that won't cause energy crashes. Ingredients 2 cups shredded cooked chicken (rotisserie or poached) 2 cups jicama, peeled and julienned (matchstick-sized) 1 cup shredded red cabbage 1/2 cup shredded carrots 1/4 cup chopped cilantro For the Dressing: 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, salt, and black pepper. Instructions & Method Prep Veg: Peel the thick brown skin from the jicama and slice into matchsticks. Shred the cabbage and carrots. Combine: In a large bowl, toss together the chicken, jicama, cabbage, carrots, and cilantro. Whisk Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper. Dress & Serve: Pour the dressing over the slaw mixture and toss well to combine. Let it sit for 10 minutes before serving. Tips for Success To support stable blood sugar , the combination of le...

  Zucchini-Basil Egg Muffins These savoury, protein-packed muffins are a fantastic " grab-and-go " option that keeps you full without a sugar crash . Ingredients 6 large eggs , beaten 1 medium zucchini , grated and squeezed dry 1/4 cup fresh basil , finely chopped 1/4 cup feta or goat cheese (optional) Salt and black pepper to taste Instructions & Method Prep: Preheat oven to 375°F ( 190°C ) and grease a muffin tin. Mix: In a large bowl, whisk eggs with salt, pepper, and basil. Stir in the grated zucchini and cheese. Pour: Fill each muffin cup about three-quarters full with the mixture. Bake: Cook for 15–20 minutes until the eggs are set and slightly golden on top. Tips for Success To support stable blood sugar , the combination of high-quality protein from eggs and fibre from zucchini is ideal. It slows the absorption of carbohydrates, which is key to preventing insulin spikes . Pro-tip: Be sure to squeeze as much moisture out of the shredded zucchini as possible ...