Just for Two recipes

Avocados on the Half Shell

1 ripe avocado
1 tsp lemon juice
1 small jar/can of caviar or salmon roe
1 tsp freshly snipped chives
freshly ground black pepper

1. Cut avocado in half, lengthwise, and separate.
Remove the seed and strip the skin.
2. Coat avocado in lemon juice to preserve color.
3. Fill seed hollow with spoonful of roe.
4. Sprinkle with chives and ground pepper.

Yield: 2 servings


Curry Balsamic Vinaigrette

2 Tbsp balsamic vinegar
2 Tbsp cider vinegar
1 Tbsp honey
1 Tbsp olive oil
2 tsp quality mustard
1 tsp curry powder
optional: ¼ tsp cayenne pepper

1. Add all ingredients to a jar/bottle and shake well.


2. Toss with leafy green salad.

Yield: 2-4 servings


Smashed Celeriac

1 medium celeriac
1 Tbsp olive oil
1 handful of fresh thyme, leaves picked
1 clove of garlic
freshly ground black pepper & sea salt
3–4 tablespoons water or stock
2 Tbsp chopped fresh parsley

1. Peel and dice celeriac into 1 cm/ 12-inch cubes.
2. Heat large pan on high, add olive oil, then celeriac, thyme and garlic. Sautee for 5 minutes.
3. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender.
4. Season carefully to taste and stir around with a spoon to smash up the celeriac.
5. When serving, top with fresh parsley.

Yield: about 2 servings
Adapted from Jamie Oliver’s Happy Days with the Naked Chef


Seared Duck Breast with Cherry Sauce

2 duck breasts
freshly ground pepper & sea salt

1 tsp olive oil or butter
2 green onions, finely chopped
500g frozen cherries
4 Tbsp red wine
1 Tbsp red wine vinegar
1 sprig fresh rosemary
freshly ground pepper & sea salt

Cherry Sauce

1. Heat medium saucepan over medium heat. Sautee green onion, salt and pepper in olive oil for two minutes.
2. Add wine, vinegar, rosemary and cherries. Simmer for approximately 10 minutes, until the sauce has thickened.
3. Remove from heat and set aside.

Duck Preparation

1. Using a sharp knife, lightly score the skin of the duck breasts, then rub over with salt and pepper.
2. Heat a heavy-based pan over low heat. Add the duck breasts, skin-side down, and leave for about 10 minutes until the fat is nearly all extracted and the skin is golden brown and crisp.
3. Turn up the heat, turn over the duck breasts and cook the flesh side for 3-4 minutes. The meat should feel slightly springy when pressed if you want it cooked to medium.
4. When ready, remove to a dish and set aside to rest for 5 minutes.
5. Slice the duck breasts thickly on the diagonal and fan out on to warmed plates. Spoon over the cherry sauce to serve.

Yield: 2 servings


Chocolate Bark

2 medium bars plain chocolate
optional toppings: red pepper flakes, dried ginger, ground coffee, raisins, dried coconut, peanut butter

1. Break up chocolate bars and melt in a double boiler.
2. When fully melted remove from heat and set aside for 5 minutes to cool.
3. Meanwhile, line a baking dish or cookie sheet with parchment paper.
4. Spread chocolate in thin layers atop the parchment paper, sprinkling in toppings between layers or on top.
5. Let cool for at least an hour or until hard to the touch. To speed up the process, place in the refrigerator.
6. Once completely cooled and firm to the touch break chocolate into desired sizes and serve.

Yield: 2-4 servings