July 23, 2010
I have wanted to use a recipe I had for fish kebabs for ages, and decided that one night after a big workout would be the night, however I had not read the whole recipe through, only the fact that it took 25 minutes in total which wasn’t true!
So I had to improvise a little and change them to patties as they might not have held on a kebab… this meant they worked out a little expensive as instead of two dinners and one lunch it only made two dinner but you could easily add some potato or make them smaller to make them last longer or just reduce your quantities of fish and make enough for one dinner.
If you are going to do large ones like this, I recommend halving the recipe and only buying as much fish as you would eat normally, i.e. 1 fillet per person, you could bulk it out with mashed potato if needed.
500g white fish fillets, skinned
250g salmon fillet, skinned
1 egg white
3 red chillies, finely chopped
4 spring onions, chopped
2 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
2 tsp finely grated ginger
2 cloves garlic, crushed
juice and zest 1 lime
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tsp black peppercorns
1. Remove any bones left in the fish and roughly chop, mash the fish with the egg white together, use a food processor if you need to, then add the chillies, spring onions, coriander leaves, mint, ginger, garlic, lime juice and zest and mix well.
2. Heat the fennel seeds, coriander seeds and peppercorns in a frying pan over a medium heat until fragrant, then grind in a pestle and mortar, before stirring into the fish mix, season with sea salt
3. Mold into patties, whatever size you wish and chill for 30 minutes (if possible, mine worked fine skipping this step)
4. My patties were quite large and I then griddled them for 10-15 minutes, turning frequently.
For a super healthy dinner serve with steamed brown rice (I added spring onions and soy sauce for taste) and a cucumber yogurt dip…
250 ml half fat greek yogurt
1 small cucumber grated
2-3 tbsp roughly chopped mint leaves
Combine all and season with a little salt
So good, and very healthy if a little expensive!
July 19, 2010
This week I had yet another food gift from a friend at work, yellow courgettes, I just love colourful food…
I then saw a recipe although I cannot remember where (a newspaper supplement, I cannot be more specific sorry!) which I wanted to try, luckily it’s a simple idea so I managed to recreate something like it…
Griddled Courgettes with mint and goats cheese on toast, yummy…
2 smallish courgettes, sliced as thinly as you possibly can
75 g soft goats cheese
6-7 fresh mint leaves
sea salt and cracked black pepper
some nice bread (I used a plain ciabatta)
1. Drizzle your bread with olive oil and bake in the oven for 5-10 minutes
2. At the same time griddle your courgette slices on a very hot griddle pan until you get the nice grill markings, making sure to salt them first
3. Once baked I also griddled the bread, for that grilled look but there is no need
4. Arrange the courgettes on the toast, crumble the goats cheese on with the mint leaves, and finally drizzle with olive oil and lots of black pepper
As you can see I also made a tomato bruschetta, for this I literally just roasted about 15 baby plum tomatoes in the oven at the same time as I baked the bread then tossed with some torn basil leaves, chopped garlic, salt and pepper.
Another 10 minute dinner, with thanks to Nicola for the Courgettes!
June 16, 2010
So in the lovely weather last week some my uni boys (who live on BBQ food and not much else in the summer months) fired theirs up, my first BBQ of the summer was a very meaty affair!
Oliver made some amazing lamb koftas and a very spicy salsa
To make the lamb kofta;
500g lamb mince
1tsp ground cumin
2 tsp ground coriander
1 tsp Paprika
3 garlic cloves
handful fresh chopped mint
Sea salt and black pepper
Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals.
Thread onto 4 metal skewers and brush with oil.
You need to cook these through, this should take about 10 minutes on each side on a medium heat.
Don’t turn until they are well sealed or the meat will stick to the grill or pan.
Serve with some yogurt (mix some natural yoghurt with some finely chopped mint, half a finely chopped apple, finely chopped cucumber)
6 tomatoes finely chopped removing the middle
2 red onions finely chopped
1 green chilli finely chopped (no seeds)
drizzle of olive oil
sea salt and black pepper
fresh coriander leaves
Mix it all up and leave for as long as you have for the flavours to combine. You can play about with the ingredients and quantities of this to make a salsa you like, maybe more/less chilli, more red onion, some parsley instead of coriander, mix it whatever you feel.
and Teeny marinated some chicken and made a really good potato salad…
plus we had hot dogs to snack on whilst we waited for all of that… I ate a LOT of food!
For ease of eating on our laps in the garden, we made wraps out of everything…
Thanks Boys! When’s the next one?
June 15, 2010
So after the success of the blueberries and pomegranate salads I really wanted to try strawberries in a salad. I had a quick dig around and found a Jamie Oliver recipe that was perfect!
I used some parma ham, baby salad leaves, strawberries, fresh mint, fresh basil and dressed with some olive oil and balsamic glaze…
I chucked in some asparagus as well… I try to use asparagus as much as possible when it’s in season, it’s so good and doesn’t last very long.
Plus some dry-fried halloumi on top…
The finished salad was so good, I hope you try it… don’t forget the mint and basil they really make it!
Finish with a little salt and a lot of pepper (to taste)
4 slices parma ham
5/6 large strawberries per person
3/4 slices halloumi per person
1 handful fresh basil leaves
1 handful fresh mint leaves
good handfuls of salad leaves
I also added some sweet potato chips as I was very hungry but you really don’t need to.
To make these all you need to do is chop your sweet potato into chips, drizzle some olive oil over, sprinkle with lots of sea salt and black pepper then some dried chilli flakes and lots of paprika, tasty and very healthy!
P.s. Goats cheese works well too, I had that for my lunch today, Yum
June 11, 2010
This chicken recipe is so easy and simple and YUM!
Chicken with chilli, lemon, mint and yogurt
1 pack boneless chicken thighs (about 10)
4 cloves of garlic, crushed or chopped
1 red chilli (or more to taste) chopped
2 lemons (zest of 1, juice of 2)
Glug of olive oil
5-7 sprigs of fresh thyme
2 handfuls fresh mint leaves
sea salt and black pepper
Pre-heated oven to 180-200
1. Make shallow slashes in the chicken thighs with a sharp knife and toss them in a large bowl with everything except the mint and yogurt making sure they are throughly coated. Add the lemon halves. Let them marinate for about half an hour if possible.
2. Place the thighs in a roasting dish and pour the rest of the marinade over them and add the lemon halves to the dish placing around the chicken. Crush salt over the thighs and cook for roughly 30-40 minutes, making sure you baste the chicken with the juices halfway through.
3. When they are done, sprinkle with about a tbsp of water and add the mint leaves and cook for another 4-5 minutes.
4. Add sea salt to the yogurt to taste and serve the chicken with the yogurt and a simple salad (I added chips as well!)
The leftover chicken made amazing sandwiches, wholemeal crusty bread, mayo and some salad leaves… so good!
This is an adapted recipe from The Times