ALL · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders · superfoods

Sweet Potato & Spinach Curry Burgers

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Oh yum. In my aim to be eating a bit healthier this year, I took my hand to these little nutritious burgers, they were so delicious and very filling too.

 

Makes about 4

200g butternut Squash – sliced

1 medium onion – finely chopped

1 clove garlic – crushed

1 tsp dried chilli flakes

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried coriander

100g wilted spinach

Salt & Pepper to taste

 

  1. Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
  2. In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.                                        20190211_153656
  3. Place a cutter onto a sheet of greaseproof paper or plate and fill the cutter with the mixture making individual circles. Approx 2 cm thick.                                                20190211_174658
  4. Heat up the Crisperplate for 2 minutes and cook on Crisp setting for 6 minutes, turn then cook for a further 4 minutes (depending on how well you like them cooked, you can cook for a further 2 minutes for extra brownness) Alternatively, fry in a pan for about 6 mins on medium heat each side with a little oil.                              20190211_180637
  5. Serve. Yummy!
  6. I added some potato wedges to my crisperplate at the same time for a one pan meal.

 

 

ALL · Bread · breakfast · Cakes and Biscuits · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders

Irish Potato Cakes

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After my recent visit to Ireland and just had to try a proper Irish Potato Cake. They are also known as Fadge or Farl in Northern Ireland and Tattie Scones (potato scones) in Scotland.  These are a traditional breakfast item.

 

Makes about 8

4 potatoes (preferably a starchy potato, such as russet)

3 tbsps plain flour

1 tsp baking powder

Salt & pepper to taste (I use rainbow peppers, more flavour)

1 tsp onion powder

30g melted irish butter

30g irish butter to cook with

 

  1. Cook and mash potatoes, leave to cool
  2. In a bowl mix the potatoes, flour, baking powder, onion powder, melted butter, salt & pepper into a soft dough like ball.                                                                      20190216_092606
  3. Flour a work surface and gently flatten to about 1cm thick
  4. With a 3″ cutter, cut out circles.                                                                    20190216_094013
  5. Heat up a fry pan with the butter or preheat the crisperplate for 2 minutes then add the butter.
  6. Place the potato cakes onto the plate or pan and cook for 3 minutes each side if using a fry pan, or 3 minutes on crisperplate, turn, then a further 2 minutes.                                                                                  20190216_100034
  7. Serve with breakfast items or with a delicious poached egg on top.

 

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ALL · dinners · fish · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · One Pot Wonders · superfoods

Steamed Cod & Spicy Butternut Squash Curry

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Oh yum!  A lovely little healthy warming dish on a very, very cold day today.

 

Makes 2 servings

2 x cod loins

Salt

Rainbow Pepper

2 tsps Parsley

Butternut Squash – chopped into cubes

1 onion – finely chopped

1 clove garlic – crushed

1 tsp dried chillies (or 1 red chilli chopped)

1 tsp ground cumin

1/2 tsp cinnamon

1 tsp sea salt

1 tsp dried coriander

1 tsp turmeric

1 400g can chopped tomatoes

2 tbsp water

100g spinach

 

  1. Season the cod loins with salt, pepper & 1 tsp parsley each. Steam cook for 6 minutes in Steam pot or steam oven.
  2. Heat 1 tbsp oil in a pan and fry the onion with the garlic for a few minutes, add in the chilli, cumin, cinnamon, turmeric, coriander, 2 tbsp water & tin tomatoes, bring to a boil then reduce and simmer and cover for 20 minutes or until butternut squash has softened.
  3. Remove lid and place spinach into pan, do this in 2 batches, it will wilt down in a few seconds, simmer on low for a further 5 minutes.
  4. Serve with the steamed cod. Lovely healthy quick mid week meal.

 

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ALL · Meat Dishes · sauces & dips · Venison

Sous Vide Venison with a Balsamic Wine Jus on a Sweet potato fondant

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Sous Vide, Sous Vide, Sous Vide……..oh yes, definitely my favourite method of cooking. This Venison was so succulent and juicy, the flavour was absolutely delicious.

 

Makes 2 servings

2 large venison steaks

Salt & Pepper to taste

For the Sweet Potato:-

1-2 large sweet potatoes

1 tbsp butter

1 tbsp oil

Few sprigs of rosemary

Salt & Pepper

For the Balsamic Jus:-

1 tbsp butter

2 shallots – thinly sliced

1 tbsp balsamic vinegar

125ml Merlot Red wine

Few sprigs of Rosemary

1 heaped tsp redcurrant jelly

 

  1. Season the Venison Steaks with Salt & pepper. Vacuum pack.                              20190128_122857
  2. Heat a large pan of water to about 58-60 deg C, immerse venison into the water and cook for about 1 hour.
  3. Meanwhile, slice the sweet potatoes and place into a food bag, coat with 1 tbsp oil, salt & pepper and rosemary, ensure fully coated. Preheat Crisperplate (if you have one, if not roast in oven for about 30-40 minutes depending on thickness.) Place sweet potato onto crisperplate with butter and cook for 8 minutes, remove, turn over and cook for a further 3 minutes (depending on thickness).                                                 20190128_144109
  4. Remove Venison from the vacuum bag, heat 1 tbsp oil in a pan on high heat and seal the meat about 1 minutes each side, remove and allow to rest for a few minutes.
  5. Meanwhile, place 1 knob of butter into the same pan you seared the venison and melt, add in the shallots and soften. Add in the redcurrant jelly and rosemary and caramelise, pour in the wine and balsamic vinegar bring to a high boil and reduce for a few minutes until sauce thickens slightly.                                                    20190128_144056
  6. Slice up the venison, place on top of the sweet potato and serve with the sauce……Yummy!

 

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ALL · dinners · Duck · Healthy Eating Ideas · Meat Dishes · sauces & dips

Sous Vide Duck Breast & Vegetables with a Blue Cheese Sauce

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I’m really liking experimenting with Sous Vide Cooking, Sous vide meaning under vacuum. There are many benefits to this method, here are some:-

Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.

Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.

Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.

Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.

 

Serves 2

For the Duck:-

2 x Duck Breasts

Salt & Pepper to taste

1 tbsp oil for searing

For the Vegetables:-

Handful of Cherry tomatoes

Few basil leaves

Couple sprigs of Rosemary

100-150g Mangetout

For the Blue Cheese Sauce:-

100ml Creme Friache

50g Blue Cheese (I used Roquefort)

1 tbsp butter

 

  1. Season the duck breasts and score the skin. Vacuum pack.                                          20190128_122845
  2. Heat a large pan of water to between 58-60 deg C, place vacuum pack into the pan making sure its full immersed in the water, put on lid and cook for about 2 hours.                                                                                                          20190128_134121 20190128_125958
  3. Meanwhile vacuum pack all the vegetable ingredients and immerse this in the water at same temperature for about 45 minutes.                                                20190128_152907
  4. Just before serving, melt the butter in a pan on medium heat, reduce to a low heat and gently heat through the creme friache (do not boil), crumble in the blue cheese and mix through until warm.
  5. Remove the duck breast from vacuum bag. Heat a little oil to high in a pan and sear the meat for about 1-2 minutes on skin side or until slightly crispy and 1 minute on other side, remove and allow to rest for a few minutes. Slice and serve on top of the vegetables with the sauce. Yummy!

 

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ALL · breakfast · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · Pork · sausages · superfoods

Pork, Oat & Chive Square Sausage

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There is nothing more I like than a lazy sunday morning breakfast (well after my little morning workout to wake me up). Good breakfast, fresh coffee and orange juice, catching up with the world, reading a little, planning my meals.

Today, I was using up leftovers in the fridge so pork sausages it was, with a little bit of cookingwithluce twist. 🙂

 

Made 2

2 Pork Sausages (meat removed from skin)

1 tbsp scottish oats

1 tbsp chopped chives

1 tsp nutmeg

Salt & pepper

 

  1. Mix everything in a bowl, take a small handful and flatten to about 1cm thick
  2. I used my Crisperplate to cook these and it took just 6 minutes. (Turned after 4 minutes)
  3. I also added a few cherry tomatoes onto plate.
  4. I then added 1 large egg onto the crisperplate 1 minute before sausages were ready.
  5. Serve. Yummy good protein breakfast.

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ALL · beef · Meat Dishes · One Pot Wonders

Chilli Steak Cheesy Fries

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O.M.G! This little dish was delicious, rich and very tasty.  Saw this on a social media video, my salavating at the video simply meant I had to give it a go. Changed the recipe slightly to suit our tastes.

 

Makes for 2

2 sirloin steaks – sliced into 1cm strips

2 tbsp plain flour

Salt & pepper to taste

1 large red onion

2 garlic cloves crushed

1 tsp chilli flakes

200ml beef stock

100ml red wine (I used shiraz)

1 tbsp tomato paste

2 large handfuls of grated cheddar

2 large handfuls of french fries

 

  1. Heat a little oil in a fry pan to a medium to high heat
  2. Place the steak strips into the pan and brown all over, add the flour, salt & pepper until coated and soaked up the juices then remove and set aside.
  3. Place another tbsp of oil in the pan and cook the onion with the garlic until softened.
  4. Add in the tomato paste, chilli flakes, beef stock & red wine, gently bring to boil then reduce to a very low simmer.
  5. Add back to the pan the beef strips and cook slow for about 1 hour (pan covered).                                                                                      20190126_132640
  6. Remove pan lid 10 minutes before serving and bring heat up a little to thicken the sauce if needed.
  7. Meanwhile, cook the french fries as per packet instructions.
  8. Place the fries on a plate, top with the cheese and melt under a hot grill for a few seconds then top with the beef strips….Serve. Oh so yummy!

 

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It definitely makes a difference if you’ve got some good quality meat and cheese.

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