This dish is so yummy with a little kick. Perfect for Christmas dining as you can make as much as you need. I do love 1 pot meals.
Makes about 4 large portions or 8 smaller side portions.
1 x Butternut Squash – cubed
1 tbsp olive oil
1 tsp chilli flakes
100g cooked chestnuts, quartered
½ small pack sage leaves, chopped (or 1 tsp dried)
8 slices of pancetta – chopped
2 shallots, finely chopped
2 garlic cloves, finely chopped
150g basmati & wild rice mix
300ml veg stock
Parmesan to serve
- Heat oven to 200 deg.
- Toss the squash with 1⁄2 tbsp of oil, chilli flakes and some seasoning on a large roasting tray. Roast for 15 mins, then add the shallots, garlic, chestnuts and nestle the sage and pancetta around the squash so that they touch the baking sheet.
- Return to the oven for 10-15 mins until the pancetta and sage are crisp. Remove from the oven and set aside.
- In the Steam pot place the Rice with the 300ml stock and steam for 20 mins on rice setting.
- Remove steam pot and add the ingredients to rice and mix through to warm through.
- Serve with grated parmesan.
Oh I do like a nice piece of fish. I picked up some lovely smoked Cod from my fishmonger and decided to do a tray bake with it.
This dish was so delicious and full of flavour. I mixed up the Chimichurri sauce by adding rocket leaves….delicious!
Makes 2-4 portions
4-6 Smoked Cod portions
6 Charlotte potatoes – quartered
1 red pepper – sliced
1 red onion – cut into wedges
100g chorizo – cut into 1cm cubes
Salt & pepper to season
For the herb crumb
2 tbsp dried parsley
1/2 tbsp dried oregano
1 slice of white bread
1 tbsp olive oil
For the Chimichurri dressing
2 tbsp dried parsley
1/2 tbsp dried oregano
1 tbsp dried coriander
1 garlic clove
1 tbsp dried chilli
handful of rocket leaves
Juice of 1.2 lemon
3 tbsp olive oil
4 tbsp water
- Preheat the oven to 180ºC fan.
- Toss together the potatoes, seasoning and 1 tablespoon of oil in a large roasting tray. Bake for 12 minutes, then add the chorizo, onion and peppers and roast for a further 15 minutes.
- Meanwhile, prepare the fish. Blitz together the parsley, oregano, bread and remaining oil to form coarse breadcrumbs. Brush the top of the fish fillets with a little extra oil and press on the breadcrumbs.
- Give the roasting tray a good shake, then place the fish and tomatoes on top and roast for a final 15 minutes, until the fish is cooked.
- Meanwhile make the chimichurri dressing. Combine all the ingredients in a blender and blitz to combine. Drizzle over the tray bake to serve.
I first saw this recipe on Food for fitness, Scott Baptie is a Sports nutritionist, Director of Food For Fitness. Online trainer. Speaker. High protein cook. Magazine cover model & fitness writer. He specialises in fat loss, muscle gain and nutrition. His recipes are delicious and so nutritious, so when I seen this recently I had to give it a try. At only 164 calories per portion (without the chicken), who wouldn’t? I used green lentils and added chicken for a more filling meal.
Makes 4 portions
Spray oil with coconut oil
2 onions, diced
10g ginger, crushed
10g garlic, crushed
200g green lentils (or red) rinsed
350ml vegetable stock
1 tsp cumin
1 tsp gram masala
1 tsp dried chillies
400g chopped tomatoes
400g coconut milk – reduced fat
2 chicken breasts
Fresh coriander, chopped
- Heat spray oil in a large pan.
- Add the diced onions with garlic and ginger and cook until softened. Remove from pan
- Add the seasoned chicken to the pan with the gram masala, chillies and cumin and cook until chicken is browned.
- Add the onions back to the pan with the lentils, tomatoes, coconut milk and vegetable stock. Bring to a boil then gently simmer with lid for about 30 minutes.
- Remove lid and continue to cook for 15-20 minutes or until sauce starts to thicken.
- Serve with some fresh coriander. Yummy!
Don’t you just love quick and easy cooking? Sometimes, especially on bank holiday Mondays when your relaxed, you just don’t feel like cooking but still want something healthy, nutritious, flavoursome with hardly any washing up? Oh yes, you’ve guessed it……out comes the little Crisper plate, this little dish is so easy and quick with perfect results. I also used my new Steam pot too for extra nutrition. I just love Gadgets that work for me.
Makes 2 servings.
For the Crisper Plate:-
2 Chicken Breasts – cut into large bite size pieces
2-3 potatoes – cut into bite size chunks (skin on)
2-3 sweet peppers – cut into wedges
1 red onion – cut into wedges
Handful of plum tomatoes
Salt & Pepper
Red Pepper Chilli flakes
Garlic & Parsley seasoning
- Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp
- Place all above ingredients (except the tomatoes) into a bowl or food bag and drizzle with a little oil, shake to coat chicken, potatoes and veg.
- Place onto the Crisper plate and cook for 12-15 minutes (depends on thickness of potatoes and chicken or how crispy you like it)
- After 6 minutes, add in the plum tomatoes and cook.
For the Steamed Vegetables:-
Your choice of vegetables, I choose broccoli, asparagus and spinach.
Place broccoli and asparagus onto the steam pot grid and fill the pot with 200ml water. Place into the oven and select sensor steam, cook for 5 minutes.
2 minutes before cooking is due to finish, place the spinach in the pot and continue to cook.
So after my bargain purchase of potatoes, I decided to make some homemade chilli chips using my crisper plate. You know how much I love this little Crisper plate don’t you? lol! You can find more information here:- Crisper Plate Technology
I decided on a bit of spice today, so I seasoned the chips with salt, pepper and chilli flakes…..soooooooo Yummy!
- Wash potatoes and cut into desired chip length and width. Approx 1-2 cm cube is perfect.
- Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp setting.
- Coat chips with a little spray oil and season, then place onto plate & cook for 12 minutes. Perfect little chips.
O.M.G!…this little dish was amazingly tasty and even better, it was under 500 calories too! I am on a mission to eat a bit healthier this year, I generally do, but I’m making more of an effort this year….( I know, I hear you, we all say that in January….lol!) It was also so quick to make, in just 10 minutes my dinner was ready, a great mid week or quick Friday night dinner. Bonus:- Under 500 calories and full of flavour!
150g Wholewheat Penne pasta
6 slices or Parma Ham – chopped
1 red onion – thinly chopped
1 tsp crushed garlic
1 chilli – chopped or 1 tsp dried chillies
60ml creme fraiche
1 handful of frozen peas
small handful of chopped parsley
small handful of chopped mint
Grated zest of 1 lemon
2 ladel’s spoonfuls of pasta water
Spray oil – low calorie
- Bring a pan of water to the boil and cook pasta for about 8-10 mins or follow packet instructions.
- Gently heat spray oil in a fry pan on medium heat
- Add onion, parma ham, chilli and garlic and cook through. Half way add 2 ladle’s of the pasta water.
- When pasta is ready, drain and add to the pan along with the peas, cook for 2 minutes to heat peas through.
- Add creme fraiche, parsley, mint & grate lemon zest and stir through, only for 30 secs. Ready to serve.
So my experimenting with Black Food continues……………another successful outcome! Don’t you just love it when a plan comes together nicely.
Makes approx 12 Mini Buns
250g Strong White Flour
1 tsp salt
2tbsp activated charcoal powder
25g caster sugar
7g sachet yeast
70ml warm milk
2 large eggs
125g unsalted butter at room temperature
1 egg for wash with 1 tsp charcoal powder
Method for Brioche buns:-
- Sift the flour into a large bowl and add the charcoal powder. Add the salt and sugar. Mix together.
- Mix the eggs with the warm milk and add the yeast, allow to stand for approx 5 minutes until it starts to go frothy.
- Add the milk/yeast mixture to the flour and mix on level 2 of your stand mixer for about 2-3 mins. Then turn up to level 4 (medium speed) and mix for about 10 mins or until you get a glossy elastic dough.
- Add the softened butter and mix for a further 5 mins. If the dough is too soft and sticky just add some more flour 1 tbsp at a time.
- Lightly oil a large bowl and tip the dough into it.
- If your oven has a rising programme, turn on and leave to rise for about 2-2.5hrs, if not cover with oiled clingfilm and leave in a warm place.
- Punch down the dough and place onto a worktop, divide the dough into small sections about 22-25g sizes.
- Take into your palm and using your other hand roll to make a small ball. Place onto a baking tray with parchment paper, leaving enough space in between to allow expansion. Prove again for a further 2 hrs or until doubled in size.
- Mix the beaten egg with 1 tsp charcoal powder for the wash, lightly brush the wash over the buns.
- Preheat an oven to 180 deg and bake for about 15 minutes.
Chilli Chicken Burgers
2 Chicken Breasts
1 tbsp paprika
1 tbsp chilli flakes
1 tsp salt and pepper to taste
handful of breadcrumbs
- Place the chicken into a food processor and pulse until broken up – you don’t want it to fine.
- Add in all other ingredients and pulse to mix through
- Divide into equal portions to fit the burgers and place on a baking tray, place in fridge for at least 30mins -1 hr.
- When ready preheat the Crisper plate for 2 mins and place the chicken burgers on, using dynamic crisp setting cook for about 10 mins until browned and cooked. If you don’t have a Crisperplate either cook on hob using fry pan or grill under medium heat.
- Once the brioche buns are ready allow to cook then slice in half and start to assemble your burger.
- Top with some Smoked Beetroot Sauce from the Foraging Fox