Backed Sea bream/Stuffed Tomato

Ingredients (4 persons)

• 8nos sea bream fillet (without skin)
• 150gm prawns peeled
• 1 egg white
• 20gm chives finely chopped
• 4 vine tomato
• 300gm tomato puree
• 1 bunch of spring onion finely chopped
• 20gm black olives diced
• To taste salt and pepper

Preparation:

• Trim the fillet into square shapes
• With the trimming and the prawns pound to a paste add the egg  Wisk well  add the chive and season to taste
• Heat up the tomato puree to make it a little bit more thick, leave it outside to rest
• Cut the vine tomato from the hat and remove the seeds with a spoon
• Mix the spring onion, the olives and the tomato puree and stuffed the vine tomato, leave it outside room temperature
• Pre heat the Owen at 180C
• Cover 1 side of the sea bream with the prawn paste and cover gently with the 2nd fillet (should looks like a sandwich)
• Season your fish with salt and pepper, sprinkle some olive oil on top and put it in the Owen for 8min
• Once it is cook place it on a plate and serve it with the stuffed tomato.

Preparation:

1. Wash and cut Rocca leaves
2. Mix with fresh thyme splashed with lemon and olive oil , apple vinegar, Beetroot, onion , garlic,Sumac and Chopped tomato
3. Top with capsicum & halloumi cheese

Spelt Bread

Healthy Eating when Exercising

When we are putting in so much effort with our weekly exercise, one or two changes in diet can make all the difference to weight loss and overall wellness.

I am sure, like me, you all love freshly baked bread.   However, over-processed white bread is not good for you at all and will keep the weight on.

At Atlantis, our Bakery team has created a spelt bread, low gluten and low on the Glycemic Index.  The bread is high in fibre, a friendly slow burning carbohydrate great after a heavy work out.

You can purchase loaves of our spelt bread from Rostang Patisserie, open 7 days a week, located in The Avenues.

Seared Tuna And Rocket Salad

Ingredients

For The Rocket Salad and Dressing

• 3 Shallots, Finely Chopped
• 150ml Tomato Ketchup
• 3 Tbsp Balsamic Vinegar
• Splash Worcestershire Sauce
• 100ml Olive Oil
• 6 Cherry Tomatoes Quartered
• ½ Bunch Fresh Chervil, Leaves Only, Chopped
• ½ Bunch Fresh Tarragon, Leaves Only, Chopped
• 2 Large Handfuls Rocket Leaves
• Salt And Freshly Ground Black Pepper

For The Tuna

• 2 Tbsp Olive Oil, Plus Extra For Drizzling
• Salt And Freshly Ground Black Pepper
• 2 X 150g Fresh, Boneless Tuna Steaks

Preparation Method

1. For The Rocket Salad And Dressing, Whisk The Chopped Shallots And Ketchup In A Bowl, Then Add The Vinegar And Worcestershire Sauce And Stir To Combine
2. Heat A Non-Stick Char-Grill Pan Over A Medium Heat. Drizzle The Tuna Steaks With A Little Oil And Season With Salt And Freshly Ground Black Pepper. When The Pan Is Hot,
3. Add The Steaks And Cook For 45-50 Seconds On Both Sides Until The Outsides Of The Steak Have Browned But The Inside Is Still Pink, Or Until Cooked To Your Liking.
4. To Serve, Cut The Tuna Steaks In Half And Place Them Pile The Dressed Salad Alongside

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Granola recipes

Ingredient:

Rolled oats180gr, sliced almond85gr, dry chopped apricot60gr, dry coconut powder45gr, brawn sugar 30gr, maple syrup75gr, vegetable oil20gr, dry raisin 60gr, honey 25gr, salt0.5gr

Method:

I a bowl mix all ingredients together by hand and spread them in between two grease proof paper sheets at 3 mm thick then into a preheated oven at 150C for 20 min.

Plating guide

Fresh organic Papaya 60gr, fresh organic pineapple 60gr, fresh organic yogurt 40gr, and organic papaya puree

Drizzle with organic honey and the mint leave add a strawberry for color