Tag Archives: healthyeating

Prawn dhansak (serves: 5 – preparation time: 1.5hrs)

Mid-week entertaining can be a little bit tricky as you want to be able to talk to your guests instead of being tied to the kitchen.  For this reason when I have friends over in the middle of the week I tend only to cook meals that can bubble away gently in the slow cooker whilst I am at work, or that I can prepare in advance.  This week I had three friends over for supper on Wednesday, and knowing that time would not be on my side that evening I went for the prepare in advance option.

It was my housemate’s boyfriend that first got me into making Dhansak curry and I am delighted that he did!  Dhansak is a lentil based curry that is ever so slightly sweet and can be spiced up according to your own preference.  If prawns are not your thing, substitute with chicken thighs (de-skinned but preferably still on the bone to enhance the flavour) – just add them to the curry at the same time as the lentils and they will poach in the liquid.

One of the great advantages to this type of curry is that it all made in one pot, which saves on washing up – WIN!  I would strongly recommend giving this recipe a go as it is both hearty and fresh tasting, and dare I say it much tastier than a takeaway curry…  Enjoy!

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Asian salmon salad (serves: 2 – cooking time: 15 mins)

I think it is fair to say that summer is on its way and about time too!  I am pleased to report that I am writing this blog from the comfort of my garden table with my new puppy ‘Oscar’ dozing at my feet…  Bliss!

Last weekend, with the weather being so glorious, there was a definite need for fresh and healthy food.  I really enjoy Asian style salads as they are fragrant and crunchy.   I often vary how I serve the salmon when I cook it in this way, for example if I am looking to eat something more substantial then I replace the salad with egg noodles and serve with pak choi  or  I add it to a stir fry using the juices of from the fish to form the sauce.

This recipe is good irrespective of whether you serve it hot or cold and takes very little time to prepare.  If you are looking for a recipe that can be made in advance to be served at a summer lunch party then this is a great little option.  Or if you are having a barbecue and are looking to cater for the non meat-eaters – again this recipe comes into its own as the salmon is cooked in tin foil and can be cooked alongside the meat (just remember that the cooking time will vary depending on the heat of your barbecue).  Enjoy.

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Mackerel salad (serves 1 – preparation time 10 mins)

Last Easter my brothers and I met up in Yorkshire for a weekend of walking, eating and sampling one or two of the local drinks…  Unbeknownst to my brothers I decided that we needed to balance out the gluttony of the weekend with a healthy meal.  Now, for those of you that know my brothers you will appreciate that a mackerel salad would not be their first choice, so much so that when I first told them that mackerel salad was on the menu for Sunday lunch they quickly suggested a walk to the pub for a pre-lunch beer, which then led to another and another … it is safe to say that the mackerel salad did not happen that day.

However the following day there was no escaping the Mackerel salad as I prepared it before the boys were up.  I suppose you are wondering why I persisted with the Mackerel salad, well first up despite the boys protests I was pretty sure they would like it.  Secondly, I wanted to see if it was enough of a meal to stop them feeling hungry.  The good news is that the boys were both pleasantly surprised and full, thanks to this protein rich salad.  Win!

The recipe below, serves one person, but can easily be multiplied to cater for more.  As with any salad you can chop and change the ingredients according to what you have available.  If you are entertaining / hosting a dinner party then I would suggest serving as a starter and reducing the quantities by half.  If however you are having friends over for lunch then adapt the recipe to cater of the right number of people and present on a large platter so that people may help themselves.

Alternatively if you are looking for a packed lunch ideas, this salad can be made up the night before and stored in a Tupperware. My only advice if you do this: (1) do not quarter the boiled egg until you are ready to eat; and (2) keep the vinaigrette separate in a little jar to prevent the salad going soggy overnight.

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Mackerel salad 
Serves: 1
Preparation time: 10 mins

Ingredients:

Salad:

  • 1 smoked mackerel fillet
  • 1 egg
  • 1 handful of mixed salad leavesDSC_0461.JPG
  • ¼ avocado (diced into cubes)
  • 5-6 cherry tomatoes (halved)
  • 1 small piece of carrot (peeled and cut into strips using a potato peeler)
  • 1 small piece of cucumber (peeled and cut into strips using a potato peeler)
  • 1 small piece of red pepper (thinly sliced)
  • 5 black olives (stoned and halved)
  • 2 slices of stale baguette
  • Olive oil

Vinaigrette:DSC_0467.JPG

  • Juice of 1/2 a lemon
  • Olive oil
  • 1tsp fresh dill (chopped)
  • salt and pepper

Note: the quantities for the vinaigrette will be enough for 4 people.

Steps:

  1. First prepare your croutons: slice the stale baguette into cubes, place in a baking tray and drizzle over a little olive oil (roughly 1 tablespoon) – make sure that each side of the bread has a little oil on it. Place in a preheated oven on at 190°C and bake for roughly 7- 10 minutes or until golden brown.
  2. Next prepare the soft boiled egg: place an egg in a saucepan with a little salt and cover the egg with boiling water. Boil the egg on a medium heat for 6 minutes, then pour away the boiling water and fill the saucepan with cold, set to one side and leave to cool for a couple of minutes.
  3. Whilst the egg and croutons are cooking prepare your salad: place the salad leaves on a plate to form a base, add the carrot, cucumber, red pepper, cherry tomatoes, avocado and olives.
  4. Remove the skin from the smoked mackerel and place on top of the salad and scatter over the croutons.
  5. Prepare your vinaigrette: pour the lemon juice into a jam-jar, add an equal amount of olive oil, the dill and salt and pepper. Shake well.
  6. Finally peel your egg and carefully cut into quarters (the yolk will be runny) add it to the salad, before pouring over a little of the dressing. Serve immediately. Enjoy!

Pâtés

Ladies and Gentlemen I am back!  Each Friday going forward I am going to endeavour to post some new recipe ideas for you.  So watch this space!

Today I have whipped up three different pâtés any one of which would make a great little starter if you have friends popping over, or as a light lunch with some salad or other nibbly bits. The first pâté was mackerel pâté which is a personal favourite of mine.  Mackerel pâté takes a matter of minutes to make and is scrummy served on fresh bread, melba toast or even that 70s throw back a vol-au-vent.

Second up is a vegetarian option, roasted red pepper and olive pâté which requires a food processor to blend the cream cheese and red pepper together.  This pâté is wonderfully light (a result of blitzing the cream cheese in the food processor) and the red pepper gives it a slightly piquant but sweet flavour.  If you are tempted to blend all the ingredients together I wish to warn you that the olives will give the pâté somewhat grainy texture.

Last but by no means least duck and orange pâté, it involves a bit more effort to make but is a good contrast to the other two pâtés.  To make this pâté perfectly smooth after putting it through the food processor you will need to pass it through a sieve.  If you do not mind having a slightly course pâté than I would suggest that you skip this part of the recipe…

Enjoy!

 

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Minestrone soup

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I should really call this recipe ‘Fridge Soup’ as it came about as a consequence there being a lot of fresh vegetables in my fridge that needed using.  In reality it is a take on Minestrone, a thick vegetable soup.

I don’t believe there is a right or wrong way to make a soup so long as you use a good stock, it is largely a case of seeing what you’ve got and working with it. Soups can be smooth or chunky, cold or hot and can be really versatile.

For a while I couldn’t bring myself to eat blended soup, this was largely as a result of my grandmother who religiously ate soup that contained lambs liver along with various vegetables that she would have lying around. Now, I am a fan of liver (pan fried with onions and bacon), however when cooked to oblivion in a soup which is then puréed is another thing. I am pleased to say I got over my aversion to blended soup a number of years ago and love a velvety pumpkin soup or roasted tomato soup that have been blitzed.

So why make this soup? Well, it uses scraps up, you can change the ingredients according to what you have in your fridge/pantry and it will provide you with a hearty bowl of soup at the end. I don’t normally added tinned tomatoes to a soup but I really feel it adds a great base flavour to this chunky soup.

My one tip for this soup, try and avoid cutting the veggies into big pieces as it will impact the cooking time. You want the vegetables to be diced so that they are roughly 1cm cubes. If they end up bigger then 1cm  it isn’t a problem just add the pasta to the pan about 5-10 mins after you’ve added the tomatoes and stock and cook the soup for a little longer. Enjoy!

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Minestrone soup (serves 4)

Ingredients:

1 carrot (diced)
1 courgette (core removed and diced)
5 mushrooms (diced)
1 red pepper (deseeded and diced)
1 onion (diced)
1 handful of smoked lardons
1 tin of tomatoes
1tsp teaspoon of sage
1tsp of thyme
1 chicken stock cube
600ml water
2 small handfuls macaroni pasta
seasoning

Steps:

1. Start by preparing all of your vegetables.
2. Heat some oil in a heavy bottomed pan on a low temperature, add the onions and cook slowly until they start to soften.
3. Next add the lardons, cook for a couple of minutes stirring occasionally before adding the rest of the fresh vegetables.
4. Allow the vegetables to sweat for around 5-10 minutes.
5. Finally add the herbs, stock cube, tinned tomatoes, and pasta.  Season well, turn the heat up to a medium temperature and leave to bubble away for 15-20 minutes stirring occasionally and adding more water as needed.

 

Rolled Guinea fowl with Moroccan stuffing

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What a weekend it has been! We (my brothers, their other halves and I) have just celebrated Christmas up in Yorkshire as we are all heading in different directions this year. Over the last couple of weeks there has been a lot of discussion over what we are going to eat. I mentioned to my brothers that I fancied trying to recreate a meal I had recently had at a school friend’s wedding breakfast (pheasant with a Moroccan stuffing).

After deliberating about how I was going to approach re-creating this dish for a Christmas feast – the suggestion I put to my brothers was Guinea fowl with a Moroccan style stuffing and dried fruits, wrapped in streaky bacon. The idea was well received until they heard that I was planning on deboning and rolling the bird which was met with much consternation. Their concerns revolved around:

  1. The fact I had never deboned a chicken let alone a Guinea fowl before.
  2. How much meat there would be left on the carcass?
  3. How long this meal would take to prepare as they wanted to eat at some point over the weekend.
  4. How many birds was I intending to do and was I sure that there would be enough to eat!?

I tried to quash their concerns by telling them that I had done a lot of research, watched a lot of YouTube videos and felt confident that I knew what to do.  In relation to timings, well we weren’t going to eat until the evening so even if deboning the Guinea fowl took an hour each we would still be able to eat around 7.30/8pm. And finally yes there would be enough to eat (I had ordered two Guinea fowl and just shy of 1kg of pork stuffing meat) I felt underfeeding was not going to be an issue.

I am pleased to report that in the end the meal was not only a success but that we had leftovers! It may have taken me roughly 45 minutes to debone each bird but it was worth it.  I couldn’t have been happier with you the meal turned and even better today we were able to enjoy some pretty yummy sandwiches for lunch before we all headed home.

The Moroccan flavoured stuffing with the dried fruits kept the guinea fowl meat wonderfully moist.  The spices were subtle and did not overpower the Guinea fowl.  The dried fruits added just enough sweetness and gave the stuffing a slightly tangy flavour and finally the pistachio added a pleasant texture.

If you don’t wish to go to the efforts of deboning a Guinea fowl then just make the meat into stuffing balls instead and cook the Guinea fowl (or chicken if you prefer to choose a slightly cheaper meat) and stuffing separately.

So the big question, would I make it again? Without a doubt! However, I would stress that this is a meal for special occasions given the time it takes to prepare but it is absolutely worth the effort!  Good luck and enjoy!

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Rolled Guinea fowl with Moroccan stuffing (serves 10)

Ingredients:

  • 2 Guinea fowl (c.1.25 kg in weight)
  • 16 slices streaky bacon
  • 900g seasoned pork stuffing meatDSC_0184 (4)
  • 3 red onions (finely diced)
  • 100g apricots (diced)
  • 100g dried cranberries
  • 175g pistachios (shelled)
  • 100g breadcrumbs
  • 1 tbsp tarragon
  • 1/2 tsp sage
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1 tsp ginger

Steps:

1. Place the onions in a sauté pan with a little oil, cover with a lid and sweat on a low heat until soft. (Do not rush this process as you do not want the onions to catch and burn).

2. Place the apricots, cranberries, pistachios, breadcrumbs and spices in a large glass bowl and mix together thoroughly.

3. Once the onions are soft and have cooled slightly add to the mix with the pork meat. Use your hands mix together all of the ingredients making sure that the fruit is evenly distributed throughout the stuffing. Cover with cling film and place in the fridge whilst you prepare the Guinea fowl.

4. Debone your Guinea fowl. (I would strongly encourage you watch a video demonstrating how to do this). The method I used is as follows:

  • Make sure your boning knife is very sharp and if necessary sharpen your knife before starting. Make sure that you have a clean tea towel to hand before starting.
  • Start by removing the Parsons nose.
  • Remove the wishbone, being careful not to snap it off. If you do snap it off by mistake, you’ll need to remember to remove the splinters of bone at the end.
  • Next move on to the wings, if you imagine the wing to be an arm at the ‘elbow joint’ remove the lower section of the wing so that you are left with just the top section of the wing.
  • Turning to the legs, at the knuckle carefully slice through the skin. Then holding the chicken leg in the tea towel pull the knuckle off – the reason you do it this way is so that you remove some of the sinew. If you are not strong enough don’t worry, just cut the knuckle off at the joint.
  • Next place your Guinea fowl breast side down on your chopping board. Cut straight down the centre of the back of the bird from head to tail.
  • Working on one side at a time (my preference is to do the left side first), slowly and carefully starting at the head and working down the bird cut the meat away staying as close to the bone as possible and making sure that you remove as much of the meat as possible.
  • When you get to the wings and legs cut through at the joint to enable you to continue working down the length of the carcass until you get to the bottom.
  • Repeat the process on the other side.
  • When you get to the point that the bird is only attached to the carcass by the backbone, using your finger to avoid tearing the skin run you finger between the backbone and flesh to remove the carcass.
  • Next tunnel bone your wings, pulling the bone out at the end to turn your wing inside out. The reason you do this is so that you have no holes in the skin once you have finished deboning the Guinea fowl.
  • Repeat the same process with the legs. Once the legs are inside out remove as much of the sinew as you can. Once you have completed this you will have a deboned Guinea fowl ready to stuff and roll.

Note:  Remember to use all the bones and trimmings to make stock which will form the base of your gravy.

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5. Once you have deboned both of the birds you can prepare them for cooking.  Split your prepared stuffing in two and shape into cylinders.  Then place the stuffing in the centre of the birds where the carcass would have been. (Don’t worry if you have too much stuffing to go in the middle as you can shape it in to small balls and cook as separate stuffing to serve with it).

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6. Next fold over the skin so that it overlaps slightly and then wrap the rolled guinea fowl with streaky bacon.

7. Next tie your joint with some cooking string to hold it together whilst cooking. The best knots to use are a slip knot followed by an overhand knot (aka a Butchers knot). Don’t worry if you find this too difficult just tie a knot that will hold the meat securely.

8. Place the meat in a lightly oiled roasting tray and cook at 180C Fan/ Gas mark 6 for 1hr 15mins -1hr 45 mins.  To test that your birds are ready insert a meat thermometer into the centre of the joint, if it reads over 65C they will be cooked through.

9. Once cooked remove from the oven, wrap both joints in tin foil and leave to rest for 20 minutes before carving.

10. Serve with roast potatoes, seasonal vegetables and don’t forget the gravy.

Enjoy!

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Chilli beef

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Is it wrong that I wish the weather at the moment was a little colder?  With the clocks having gone back almost a month ago I feel somewhat cheated that the weather hasn’t turned and started to get cooler.  London is decidedly grey at the moment giving the sense that winter is on its way but yet it is still warm outside which is mildly disconcerting.  I can’t wait until we start getting the frosty mornings with the brilliant clear blue skies that justify you making comfort food.

Perhaps it was wishful thinking when I got the stewing beef out of the freezer at the weekend with the view to making something both hearty and warming.  Well the balmy weather has certainly not deterred my plans for the stewing beef and last night I made Chilli Beef.  I suppose in reality Chilli Beef is really a play on Chilli Con Carne but in a stew format.  The combination of the spices and the tomatoes in this recipe create a wonderfully rich sauce.  For me though it is the smoked paprika in this recipe that makes this Chilli Beef something special as it adds a real depth of flavour that makes you want to go back for seconds.

This recipe can be made in advance and reheated when you need it which makes it a good option for when you have friends coming around for supper during the week.  I would recommend serving the Chilli Beef with something simple like boiled rice and a green vegetable of your choice.  Bon appétit!

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Chilli Beef

Ingredients:

400 g stewing beef
salt and pepper
2 onions sliced finely
3 garlic cloves roughly chopped
1 heaped tbsp plain flour
1 tbsp smoked paprika
1 tbsp paprika
1 tsp cayenne pepper
½ tsp cumin
¼ tsp ground coriander
½ tsp thyme
1 tsp hot chilli powder
1 beef stock cube
Water to deglaze the pan
½ a fresh chilli chopped finely
1 tin of tomatoes
2 tbsp tomato purée
1 to 2 tbsp of honey to sweeten
1 tin of kidney beans (400g)

Steps:

  1. Preheat your oven to 180°C (Fan)
  1. Mix all the dry ingredients together in a bowl, add the beef to the mixture and stir until the beef is well coated.
  1. Heat some oil in a heavy bottomed pan on a high heat. Add the beef and any remaining dry mix to the pan stirring from time to time until the beef has browned off.
  1. Turn the heat down and add the onions and garlic to the pan. Continue to cook until the onions have softened stirring as required.
  2. Whilst the onions are cooking, dissolve the beef stock cube in a little boiling water and use the liquid to deglaze the pan. It is best to use a wooden spoon to do this so that you do not scratch the bottom of your pan.
  1. Next add the tomatoes, fresh chilli, tomato purée and honey to the pan and stir well.
  1. Cover the pan with the lid and place in the oven and cook for 40 minutes before adding the kidney beans. Return the pan to the oven and cook for a further 1hr 20mins.

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Fish curry served in a pumpkin

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Today has been a great day I have been cooking up a storm in the kitchen with a good friend of mine.  The original plan was to make cheese which we duly did whipping up paneer within a couple of hours, but then it developed in to a fully blown cooking session where we made a fish curry from scratch, hummus, saag paneer and flat breads – it was an EPIC morning of cooking!

Squash and pumpkin are in season at the moment and are at their best, so make sure you use them in your cooking whether it be in a soup or roasted with your Sunday lunch.  The pumpkin in this recipe replaces the need for rice and acts as a bowl for the curry making it a fun meal to eat.  Don’t worry if you can only get a hold of a large pumpkin just use it as a serving bowl for the centre of the table instead.

The inspiration for this meal came from a restaurant that I used to go to from time to time in Hong Kong which used to serve their Thai red curry in a pumpkin.  It is something that I have wanted to try for a long time so when a friend’s mother gave me a blue pumpkin a few weeks ago I knew exactly what I was going to do with it.

The recipe for the curry paste should be treated as guidance rather than fixed amounts.  The reason for this is that you need to adjust the amounts to reflect your own palette and the intensity of the flavours of the ingredients that you are able to get.  For example, if you use a particularly hot chilli you may only want to add a little at a time until you get the spice level that you are looking for.   This recipe makes enough curry paste for a curry to serve eight people, so make sure that you only use what you need and then freeze the rest of the paste in an ice tray so that you can you the paste for future curries.

With respect to what fish you use it really boils down to what you prefer, I would recommend that you use quite a meaty white fish for example, cod, haddock or monkfish.  One other thing if you can use fresh fish rather than frozen do, the reason for this is that frozen fish has a tendency to break down during the cooking process far more than fresh fish.

DSC_0113 Fish curry served in a pumpkin (serves 2)

Curry Paste

Ingredients:

  • 5/6 garlic clovesDSC_0096 (2)
  • 1 scotch bonnet chilli
  • 2 lemongrass sticks
  • 1 large bunch fresh coriander (use both the stalks and leaves)
  • Juice of 1 lime
  • Zest of 2 limes
  • 6” ginger (peeled)
  • 3/4 tbsp fish sauce
  • 100g fresh pineapple (peeled)
  • 1 tbsp sesame oil
  • 3/4 tbsp olive oil
  • Seasoning

Steps:

  1. Place the ingredients in a food processor and blitz until you have a paste consistency. (Make sure that you add the ingredients a little at a time and adjusting how much you use of each ingredient according to your own personal taste.)

Note: remember to freeze the curry paste that you don’t need.

For the curry:

Ingredients:

  • 2 small pumpkins
  • 2 cloves of garlic (no need to peel)
  • Olive oil
  • 3/4 heaped tbsp of the curry paste
  • 150g prawns
  • 300g haddock (skinned and cut into inch chunks)
  • ½ a can of coconut oil

Steps:

  1. Preheat your oven to 190C Fan.
  2. Prepare the pumpkins by levelling the bottom of the pumpkins so that they sit comfortably on a roasting tray and cut of the top of the pumpkins to create a lid.DSC_0085 (2)
  3. Do not de-seed the pumpkins at this point, you do this once it is cooked.
  4. Place a garlic clove in the centre of each of the pumpkins (you made need to cut a slight hole in the pumpkin to do this) and drizzle over a little olive oil then place the ‘lid’ back on top of the
    pumpkin.
  5. Place the pumpkins on a roasting tray that has been lined with tin foil and cook in the oven for 45-60 mins or until the pumpkin is cooked.
  6. Whilst the pumpkin is cooking prepare the curry paste and the fish.
  7. Once your pumpkin is cooked, remove the garlic clove and de-seed the pumpkin being careful to not scrape through the bottom of the pumpkins.DSC_0105 (2)
  8. Place the pumpkins on the plates that you intend to serve them on. You made need to use a little
    of the cooked pumpkin to plug any holes in the bottom of the pumpkin to prevent the curry from leaking out of the bottom.
  9. Once you have finished preparing the pumpkins make your curry.
  10. Place the curry paste in a frying pan and heat. Add in the fish and prawns and stir.
  11. After a couple of minutes pour in the coconut milk and cook for roughly 5 minutes until the fish is cooked.
  12. Spoon the curry into the pumpkins and serve. Enjoy!

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Thai beef salad

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Last year I bought a couple of new “toys” for my kitchen, namely, a food processor and a slow cooker and they have been invaluable!  I mentioned in my last blog that I have been throwing a number of dinner parties recently and half of the meals that I have been making really would not have been possible if I did not have these two appliances for a mid-week dinner party.

I use my slow cooked to make all manner of things, ranging from pulled pork, rice pudding, tagine, curry and stews.  I suspect you are thinking that these are really winter dishes and to an extent you are right, but there really are some lovely summer dishes that you can make in your slow cooker, for example this Thai Beef Salad.

I use my food processor to make anything from, hummus, cakes, pastry, coleslaw, focaccia to mackerel pate.  Yes I admit it is a pain to wash up but it saves me masses of time in terms of preparation.   If you can afford to get one and have space in your kitchen to it is a worthwhile investment!

I am a huge fan of Vietnamese and Thai food and their fresh and fragrant flavours.  This salad is a flavour explosion and has so many things going on at any one time ranging from sharp, spicy and sweet, to tangy, smoky and cool.

The key to this meal is in the preparation and forward planning, I cook the meat overnight, so that it may cool whilst I am at work during the day. The dressing can be made in advance as it will keep over several days and will just need to be shaken up just before serving. Then it is simply a case of preparing the salads, which if you can use a food processor really takes no time at all.

It may look like a lot of effort to make this salad, however, I cannot recommend it enough.

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Thai beef salad (serves 8-10)

Ingredients:

  • 650 – 750g beef brisket (cut into 1” chunks and any sinew and fat removed)
  • 500-750g thin fresh rice noodles

Beef marinade:

  • 2″ ginger (peeled and grated)
  • 1 chilli (finely sliced)
  • 150ml light soy sauce
  • 5tbsp honey
  • 3 cloves garlic (finely chopped)
  • 1tbsp hot sauce (or sweet chilli sauce)

Mixed Salad:IMG_3659

  • 4 carrots (peeled and finely sliced)
  • 8 large radishes (finely sliced)
  • 1 cucumber (peeled, halved and de-seeded, then cut into slices)
  • 2 large mangoes (peeled, de-stoned and cut into bite-sized pieces)
  • 5/6 spring onions (roughly chopped)
  • 1 large handful sugar snap peas (roughly chopped)
  • 1 sweet red pepper (sliced)
  • 1 handful mint (roughly chopped)
  • 2 handfuls coriander (roughly chopped)
  • 1 small bunch chives (roughly chopped)
  • 2 limes (cut in wedges)

Green Salad

  • 1 Romaine lettuce (roughly sliced)
  • 2 bags mixed salad/stir fry leaves (ideally a combination spinach, kale and pak choi)

Dressing:IMG_3664

  • 5/6 tbsp Hoisin sauce
  • 2/3 tbsp peanut butter
  • 3 limes (juice)
  • 1″ ginger (peeled and grated)
  • 2 tbsp soy sauce
  • 1tbsp hot sauce (or sweet chilli if you prefer)
  • 2/3 tbsp olive oil

Serve with:

  • Chilli (finely sliced)
  • Peanuts (roughly crushed in a pestle and mortar)
  • Prawn crackers

Steps:

Stage 1 – Slow cook beef

  1. Place the beef and all the ingredients for the marinade into a slow cooker.
  2. Put the slow cooker on a low setting and cook for around 6-10 hours stirring occasionally. You will know that the beef is ready when it is slightly caramelised and falls apart when you use two forks to shred it.
  3. When you are happy that the beef is cooked, remove from the slow cooker and place in a bowl, drizzle over some more honey and soy sauce (roughly 3tbsp of each) stir thoroughly and leave to cool completely.

Stage 2 – Salads

  1. Prepare the salads if you have a food processor use it to slice all of the vegetables finely.
  2. In a large bowl combine the, carrots, radishes, cucumber, sugar snap peas, mango, sweet red pepper, mint, chives and coriander. Garnish with the lime wedges.
  3. In another bowl mix together the green salad of the Romaine Lettuce and the mixed leaves.

Stage 3 – Dressing

  1. In a large jam jar shake together the dressing ingredients until they are completely combined.
  2. Add more soy sauce, Hoisin sauce or lime juice as required according to your own tastes.

Stage 4 – Noodles

  1. Just before you are ready to serve, shred the beef with two forks.
  2. Heat some oil in a large pan, then flash fry the noodles adding the beef to warm slightly in the last two minutes

Stage 5 – Serving

  1. To serve place some of the green salad on a plate.
  2. Add a spoonful or two of the mixed salad.
  3. Top with some of the beef noodles.
  4. Pour over a little dressing and add the chilli and peanuts according to your own tastes.
  5. Serve with some prawn crackers.

Prawns and steamed samphire

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I am back in France at the moment at my parent’s house and it is bliss, not only has the weather been magnificent but a lot of fruit and vegetables are in season at the moment which means every meal has been a delight!  I think lunchtime is my favourite meal as it always starts off with a little melon served with some of our home reared cured ham, followed by a huge salad a cheese board that is to be envied and to finish apricots picked straight from the tree. Food does not get much better than that!

As it is the perfect weather for a BBQ yesterday morning I headed to the market to see what I could find to cook for supper.  I ended up coming back with various bits and bobs but the two things that I was most pleased about were the prawns and samphire which I was going to use to make a very simple starter. For those of you who have not come across samphire before it is a sea vegetable that grows abundantly on shorelines.  It has a crisp texture and a delicate salty yet slightly buttery flavour which means it works beautifully with seafood.

The idea of this starter is to let the prawns and the samphire do all the talking and to keep it very simple.  Provided your BBQ is hot and ready to cook on this starter takes roughly 10 minutes to make and there is really nothing to it all you need is a few skewers and a little tin foil.

BBQ prawns with steamed samphire (serves 3)

Ingredients:

350g raw prawns
150g samphire
a knob of butter
3 wedges of lemon (to serve)

Steps:

(1) Wash the samphire and then place on a sheet of tin foil with the butter, create a parcel out of the tin foil and set to one side until you are ready to place it on the BBQ.

(2) Wash your prawns then place them on to a wooden skewer (2-3 prawns on each skewer).  Note: always soak wooden skewers in water for about an hour to stop them burning when you place them on the BBQ.

(3) Once your BBQ is hot enough to cook on, place your tin foil parcel on the BBQ and let it cook for 5 minutes before you place the prawn skewers on the BBQ, cook on each side for about 3 minutes or until the prawns have turned pink.

(4)  As soon as your prawns are cooked, serve the prawns and samphire with a wedge of lemon.  Enjoy!