Oh yummy…….Healthy meals a go in my house at the moment, this was a recipe inspired by Jamie Oliver’s 5 ingredient show. I changed it slightly and its 7 ingredients now…lol! It’s been a while since I’ve had tuna steaks and I realised I need to incorporate them more in my meal choices, so delicious and nutritious too.
I cooked these on my crisper plate instead of the fry pan, and in only 3 minutes. A super quick dinner.
2 x tuna steaks
2 tbsps of Sesame and Miso paste, this was a great find. Really good flavour
2 tbsps sesame seeds
100g baby spinach
sugar snap peas
1 tbsp Red wine vinegar
- Spread each tuna steak with 1 tbsp of miso sauce and sprinkle the sesame seeds all over to cover.
- Preheat the crisper plate for 2 minutes and place tuna steaks on and cook for 3 minutes on dynamic crisp setting (no need to turn) – you can also fry in a pan over hob for about 2 minutes each side.
- Meanwhile, heat a pan up on hob and fry sugar snap peas and spring onions for a minute with the red wine vinegar.
- Place the spinach in the same pan and cover with a lid. Steam for about 3 minutes or until spinach is wilted.
- Serve tuna with greens. Yummy!
These little fish puff parcels are just so yummy and a great quick snack.
I was trying out my little cooking gadgets that I got with my Hotpoint oven and I am amazed everytime I do, another quick tasty meal.
1 roll puff pastry
Fresh cod – approx 250g
Scottish Fresh salmon – approx 250g
50g goats cheese
1 rind lemon and 1 rind lime
spring onions – finely chopped
pepper to taste
egg for wash
- First using the steam pot, place cod and salmon into pot and steam cook for 6 minutes
- Pre heat the crisper plate
- Cut the pastry into long rectangles
- Place the citrus rind and spring onions into the middle of the pastry, then the cheese then place small pieces of cod and salmon. season with pepper
- Using egg wash brush the edges of the pastry and fold the pastry over to make a parcel then seal the edges with a fork.
- Finally egg wash the parcels and place a small hole in the middle for steam to escape
- Cook on dynamic crisp setting for 8 minutes.
- Serve with some balsamic tomatoes….yummy!
I first saw this recipe on Asassyspoon , I just had to give it a go as I love Salmon and Avocado so whats not to like! I changed it ever so slightly to suit my tastes and experiment. I also haven’t invested in a spiralizer yet so its cucumber strips instead of noodles…lol!
Makes 1 portion – obviously add quantities for more.
2 Salmon Fillets – make sure its good quality Scottish Salmon…lol!
1 tsp chilli powder
1 tsp rainbow peppercorns – ground
1 tsp ground cumin
2 tbsp olive oil – good quality
Salt & pepper to taste
For the dressing:-
1/2 lemon juiced
1/2 garlic clove – crushed
Handful Dill – freshly chopped (or you could use parsley)
1/2 chilli – diced or 1/2 tsp dried flakes
2 tbsp water
Salt & pepper to taste
- Combine the chilli powder, pepper, cumin, salt and pepper in a small bowl with 1 tbsp olive oil. Place salmon in bowl and rub into skin covering all of the salmon.
- Heat a pan on medium heat with 1 tbsp oil. Place fillets into pan skin side down first and cook for 4 minutes, just leave to cook. Then flip fillets over and cook for a further 3-4 minutes, remove.
- Meanwhile make the dressing by mixing together all the dressing ingredients in a blender until you have a smooth paste.
- If you have a spiralizer then use that for your cucumber, if not, you can use a peeler to make strips.
- Add the cucumber to the avocado dressing and coat.
- Place the cucumber onto a plate and place the salmon on top. Serve. Yummy!
I visited the Springfest Food & Drink Festival at Loch Lomond Shores last week and was blown away by all the different flavours from different countries. More importantly it was great to see some new flavours and ideas being created.
One of the items I picked up was Curry Rock Salt by flavour magic something different. I decided to try it with my kedgeree recipe but adding the curry salt in and seasoning the eggs with the curry salt and WOW, what a taste sensation, it was delicious. I bought other flavours too so I’m now excited to try them out too.
Always seen this but never tried it, really don;t know why as I love every ingredient that’s involved. This recipe was inspired by J.O., after watching him on TV I decided to give it a go and I have to say it was absolutely delicious. It is normally classed as a breakfast item however we decided to have it for dinner, yummy and so tasty and filling.
Makes enough for 2
2 x Smoked Haddock pieces
2 x eggs
2 x Bay Leaves
2 tsp mustard seeds
2 tsp turmeric
Thumb size ginger – chop small pieces or 1 tsp powdered ginger
1 Red Chilli – chopped
4 Spring onions – chopped
Handful coriander – chopped
150ml natural yoghurt
1 tbsp sweet chilli sauce
1 packet of pre cooked wholemeal rice (used this for quickness)
Handful of peas
- Bring large pan of water to boil, place smoked haddock, eggs and bay leaves and simmer for 10 mins.
- Heat up a large fry pan to medium heat and add in mustard seeds, turmeric, ginger, chilli, spring onions, coriander and cook for few mins.
- Add the precooked rice to fry pan, then add in the peas, squeeze lemon juice in and stir to mix through. Cook for 5 mins.
- Remove fish and eggs from pan, remove egg shells and flake fish on a chopping board, the fish should easily come away.
- Mix the yoghurt and sweet chilli in a small bowl and put to side.
- Put the fish into the fry pan and mix through.
- Serve kedgeree onto plates and slice egg in half and place onto of rice to serve. Serve with the yoghurt mix to the side as an option. Yummy!
Always wondered what the cauliflower rice would be like and as I’m trying to eat healthier, I said why not give it a go. I have to say it is quite bland on its own, so I jazzed it up a bit.
Makes 2 servings
1 packet of Cauliflower Rice
1/2 tin of tomatoes
1 tin of tuna in spring water (or any you like)
1/2 cup of sweetcorn
1 tbsp soya sauce
1 tsp turmeric powder (classed as a superfood)
1 tsp cumin
1 tsp chilli powder
chopped parsley to serve
- Heat some spray oil in a large wok. Add in the cauli rice then flavour with the turmeric, cumin, chilli and soya sauce, stir to combine.
- Then add in the tuna, sweetcorn and tin tomatoes, stir to combine through and gently heat for about 4 mins.
- Serve with some fresh parsley. Yummy! and Healthy!
O.M.G, these were amazing! I bought some Smoked Halibut from my Glasgow Food Assembly https://thefoodassembly.com/en courtesy of Campsie Glen Smoke House http://www.campsieglen.co.uk/, wondering how I could creat something different, looking in my fridge I needed to use up cream cheese and hollandaise, so here is my wee creation with tasty results!
1 tbsp cream cheese
1 tbsp hollandaise sauce
1 packet smoked halibut
1 tsp dill
squeeze of lime juice
small handful of rocket leaves
rainbow peppercorns and salt to season
- Mix everything together (except halibut)
- Spread lightly over halibut and top with some rocket (or any garnish you like)
- Gently roll up, one all rolled wrap in cling film and chill for 2-3 hours.
- Remove and eat…..Yummy! I served with some salad and a nice chilled glass of Chardonnay!