Fertile Foods Ltd

Michelle Mulliss

10 Harley Street 

London 

W1G 9PF

info@fertilefoodsltd.com

I

Tel: 0208 242 1642

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© 2017 by Michelle Mulliss MSc MBAcC .

 

Chinese medicine concepts of diet is based on a good balance of different foods, but when ill health takes place the concept is about eating the right food for the individual to obtain health. Like the saying ' let your food be your medicine, and your medicine your food'.

 

Here are some recipies that are listed under specific chinese patterns of disharmony that takes food energetics into account to maintain health. Although these recipies can be eaten by all, to get your body into balance your consultant will provide you with a TCM diagnosis and inform you of foods that will bring your body into balance. 

 

 Nourishing food during the winter months.

 

Artichoke and Bacon Soup

 

Ingredients:

 

  • 4 Slices Bacon

  • 2 Onions

  • 6-8 jerusalem artichokes

  • 2 large leeks

  • 2 teaspoons olive oil

  • Small knob of butter

  • 2 pints of water

  • 1 teaspoon of bouillon or stock cube ( or make up your own stock)

  • 2 medium size potatoes

  • Salt and Pepper

 

 

 

 

 

Method: Chop the inions, leeks , artichokes and bacon into small pieces. Gently fry the oinions in the olive oil and butter, adding the leeks bacon and the artichokes when the onions are softened and sweet. Stir for a while and allow then to sweat together. Add the water, bouillon and potatoes and cook gently for 15 minutes or until the potatoes are soft. This can be eaten either at a chunky soup or liquidise but leave a few chuncky bits. Add seasoning to flavour. 

 

 

 

 Great food when the weather is cold and damp. 

 

Pumpkin and Chesnut Soup

 

Ingredients:

 

  • 1 cup of fresh or dried chestnuts, soaked

  • 2 onions

  • 3 tablespoons olive oil

  • I medium pumkin

  • 2 pints vegetable stock 

  • 2 garlic cloves

  • 1 bayleaf

  • 1 sprig of fresh rosemary

  • splash of cider vinegar

  • Parsley to garnish

  • Pinch paprika

 

 

 

 

Method

 

Presoak the dried chestnuts overnight. Chop the onions roughly and fry in the olive oil until softened. Chop the pumkin, removing the skin and seeds and sweat with the onions stiring occasionally until softened. Add the vegetable stock, chestnuts, garlic, bayleaf and rosemary and simmer for 40 minutes.

Remove the bayleaf and rosemary sprig and liquidise adding a splash of cider vinegar and season well. Serve with the garnish and a spinkle of paprika. 

 

 

 

 

 

 

 

 

 

 

 

 

Food when your feeling cold and tired. 

 

Lemon Chicken Tagine

 

Ingredients

 

  • 3 medium size onions

  • 2 lemons

  • 3 cloves of garlic

  • 1/2 teaspoon cumin

  • 1/2 teaspoon turmeric

  • 1 teaspoon ground ginger 

  • 1/2 cinnamon stick

  • Pinch saffron

  • Handful of fresh parsley, chopped

  • Handful of fresh corriander, chopped

  • 8 pieces of chicken ( or whole and cut into 6-8 peices )

  • 2-3 cups of water 

  • Handful of raisins

  • Handful of olives

  • Salt and Pepper

Method

 

Slice the onions and lemons. Lay half of them in a tagine or oven proof dish and sit 4 of the chicken pieces on top. Sprinkle with  the herbs and spices and raisins. Repeat this process to make a two layered dish. Add the water and seasoning. Cover the dish and cook in the oven for 1 1/2  - 2 hours at 375/ Gas Mark 5. Five minutes to the end of the cooking scatter the olives on top. Serve with couscous and finsh off with a sprinkle of corriander. 

 

 

 

Normandy Fish Stew or 'Marmite Dieppoise'

Great when your work long days and nights.

 

Ingredients:

 

500g mussels or Clams, cleaned and debarred (discard any that don't close when tapped on the sink) 

  • 300ml cider or white wine 

  • large knob of butter 

  • 2 leeks, cleaned and sliced 

  • 100g baby button mushrooms halved 

  • 150ml crème fraîche 

  • 4 fillets skin-on sustainable white fish (plaice would be perfect) 

  • small bunch flat-leaf parsley , chopped

 

 

 

 

 

Method

Place mussels and cider or wine in a wide, shallow pan. Cover and place on a high heat for 3-4 mins, shaking pan a few times until mussels have opened. Tip into a colander over a bowl to catch the juices. Discard any that have not opened.

 

Place the pan back on the heat with a large knob of butter. Sizzle the leeks for 8 mins until soft, then add the mushrooms. Add the mussel cooking liquid and crème fraîche and bubble down for 5 mins to reduce by half. Turn down the heat and add the fish. Cover and gently poach for 10 mins until cooked, then carefully lift out. Stir through the mussels and parsley and heat through.

 

If you want, place the fish back in the pan to serve from the table or place a piece of fish in each serving bowl and spoon everything else around it. Delicious served with boiled waxy potatoes, such as Pink Fir Apple.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spanish Mackerel Warm Salad

 

When your feeling tired and limbs feel heavy, try this Mackeral dish to help eliminate that muzzy head feeling and general heaviness.

 

Ingredients

  • Aubergine  halved lengthways and cut into strips 

  • courgette, cut into strips lengthways 

  • 2 red peppers , cut into strips lengthways 

  • 2 large tomatoes , cut into quarters 

  • extra-virgin olive oil

  • ½ lime, juiced 

  • 50g rocket

  • 4 smoked mackerel fillets, broken into large piece

 

Method

 

Heat a griddle (chargrill). Brush the vegetables lightly with oil and grill for 2 minutes each side until tender (do the tomatoes last as they will stick a little).

 

Put the vegetables into a large bowl, season and toss with the lime juice, a little more olive oil and the rocket. Divide between four plates and serve with the smoked mackerel.

 Pan Fried Liver with Moroccan Spice

1 lb./500 g fresh calf or lamb liver

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

Ol 1 teaspoon smoked garlic granules

1 tablespoon vegetable oil

2 to 3 teaspoons vinegar (or lemon juice)

2 or 3 large onions (thinly sliced)

3 to 4 tablespoons vegetable oil (or olive oil)

Pinch of salt

1/8 teaspoon pepper

 flour for dredging the liver

1 or 2 tablespoons butter

1 tablespoon chopped parsley (or cilantro)

 

Method 

Make sure the liver is properly cleaned and trimmed. Slice the liver into thin pieces or steaks and score the edges all around to help prevent the liver from curling while it's frying.

In a bowl, mix the liver with the spices, vinegar, and oil and leave to marinate for 30 minutes or longer.

In a large skillet, heat the vegetable or​ olive oil over medium to medium-high heat.

Add the sliced onions, a pinch or two of salt and pepper, and stir to coat the onions evenly with the oil.

Fry the onions for about 10 minutes, stirring occasionally, until the onions are lightly colored and tender. (Or, you can caramelize the onions. To do this, add 1/2 teaspoon of sugar and fry the onions over slightly lower heat until well colored and caramelized, about 20 to 30 minutes.)

Push the onions to the sides of the pan. If desired, dredge the liver lightly in flour. Add the liver to the pan and fry it for 5 to 7 minutes on each side, or until cooked through.

Stir the onions occasionally while the liver is frying.

When the liver has cooked, transfer the meat and onions to a plate.

Add the tablespoon or two of butter to the pan and swirl the pan to melt the butter and combine it with the juices to form a sauce.

Serve the liver and onions immediately with the sauce poured on top. Garnish with a little parsley or cilantro if desired.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spinach, Chicken and Pomegranate Salad 

1 chicken breast skinned and trimmed 

285g baby spinach leaves, rinsed and drained

1/4 red onion, sliced very thin

60g walnut pieces

125g crumbled feta

25g alfalfa sprouts (optional)

1 pomegranate, peeled and seeds separated

4 tablespoons balsamic vinaigrette

Heat a griddle pan on a medium heat and griddle the chicken breast turning until browned and cooked through

and remove to cool.

Once cooled slice into small pieces.

Place spinach in a salad bowl. Top with red onion, walnuts, chicken and sprouts. Sprinkle pomegranate seeds over the top and drizzle with vinaigrette.