Recipe of the Month

Some of Sanctuary most popular recipes

Direct from the kitchen of The Sanctuary’s Vegetarian and Seafood Restaurant!

 Shepherds Pie Sanctuary Style!

A wholesome and filing recipe for  two people

  • 2 large potatoes
  • One onion medium
  • Garlic to taste
  • 5 fresh tomatoes
  • Handful of mushrooms
  • One piece of Tofu crumbled
  • Mixed herbs teaspoonful

Fry the onions and garlic which is cut into small piece for about 5 minutes, brown but not burnt!

Add tomatoes which have been de skinned and chopped and chopped mushrooms and crumble tofu.

Boil separately the potatoes, mash with a knob of butter or olive oil if pref.

Pour filling into an oven proof basin/dish and top with mashed potato.

Bake in oven for 20 minutes

 

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Grilled Pepper Shrimp Wrap recipe

GRILLED PEPPER SHRIMP WRAP

A simple yet delicious lunch for 2 people

  • 2 tablespoons red pepper sliced thinly
  • 2 tablespoons green pepper sliced thinly
  • 2 tablespoons onion sliced thinly
  • 2 tablespoons scallion, chopped with one clove garlic small
  • 1 tablespoons olive oil
  • 4 flour tortillas

Grill all vegetables except scallions. Toss all with shrimp and olive oil. Wrap in warmed tortillas and serve.

To serve, garnish with shredded lettuce, black olives and chopped tomatoes

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Sanctuary Salad

Sanctuary Salad 1

For 2 people

  • 1 cup of shredded cabbage, white preferably
  • 1 cup of shredded carrot
  • 1/4 cup of shredded onion
  • Small dash of crushed garlic
  • 1/2 cup of peanuts roasted and then roughly smashed
  • 1/2 cup of roasted dry coconut, can use packet if freshly dried not available
  • 1 or 2 chilies, according to taste
  • Fresh basil
  • Salt and pepper
  • 3 tablespoons Fish sauce (for vegetarians this can be replaced with soya sauce)
  • 1 Tablespoon honey

Mix all ingredients into one large bowl and serve.

This salad keeps well in the fridge, can be made earlier and then served, good for next day also.

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Seared Salmon Salad

Guests Late? Play safe, prepare this salad of seared salmon fillets. Grilled recipes are quick and easy to cook.

Great eaten warm or cold, this summer salmon recipe’s perfect for lunch with friends or family.

Ingredients – Serves 4

  • 14oz400g Salmon Fillet, skinned
  • 2½ tabsp runny honey
  • 2½ tabsp freshly squeezed lemon juice
  • Coarse ground Black Pepper
  • 4oz/110g mixed salad leaves
  • 7oz/200g fine French beans, topped & tailed

Dressing

  • 2 teasp wholegrain mustard
  • 4 tabsp extra virgin Olive Oil
  • 2 teasp honey
  • 2 tabsp freshly squeezed lemon juiceMethod
        Blanch the French beans in boiling water for 2 minutes and refresh.Heat a ridged grill pan until really hot.

    In a small bowl combine the honey, lemon juice and black pepper.

    Brush the Salmon with the mixture and cook for 3 minutes on each side or until just cooked. Set aside.

    Mix all the dressing ingredients together.To Assemble

    If serving individually, share salad leaves and beans between 4 plates.

    Break the Salmon into large flakes (check for bones) and pop on top of the salad.

    Just before serving spoon the dressing over the top.

    OR Put the salad leaves and French beans in a large serving bowl, flake the salmon over the top and spoon over the dressing.

 

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Sanctuary Salad 2

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