ALL · dinners · fish · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · Scottish Cuisine · superfoods

Chickpea & Scottish Salmon Cakes

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Had some Scottish Salmon for dinner tonight and 1/2 a can of chickpeas to use up, so I thought I’d cook something different. These were really tasty and so quick to cook too using my Crisperplate, just 10 minutes. You can of course gently fry these if you don’t have a Crisperplate.

I also wanted to use my Kitchenaid mini food processor, I got this last week, it’s a brilliant wee machine, so quick and a great size for smaller portions.

 

Makes 4

1 x 120g Scottish Salmon Fillet (cooked, I steam cooked mine)

200g chickpeas drained

1 tsp garlic granules

2 tbsp dried coriander

1 lime, zested & juice

1 tsp onion granules

1 egg

30g Panko breadcrumbs

Salt & Pepper to taste

 

  1. Place the chickpeas, garlic, coriander, lime, onion granules, egg, salt & pepper into a food processor and blitz until combined.                                                         20190730_122031
  2. Add in the cooked salmon and gently blitz, don’t break up too much.
  3. Add in the panko breadcrumbs and mix together. Mould into 4 cakes about 1 ” thick and place on some greaseproof paper and refrigerate for at least 1 hour.

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  4. If using the Crisperplate, preheat for 2 minutes and place onto plate and cook for about 10 minutes. If using fry pan, add a little oil and cook for about 4 minutes each side.
  5. Serve. Yummy!

 

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ALL · beef · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · superfoods

Mince Beef Rogan Josh

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I’ve had an Indian Superfood Cookbook for ages but for some reason never actually attempted to make anything from it. So today was that day it got opened. I wish I had opened it up sooner, this dish was super tasty and full of good antioxidants. I served it with a chickpea chapati, made from my original Chapati recipe, I changed the plain flour for Gram Flour.

 

Serves 2

2 tbsp olive oil

2 tsp ground cardamom

2 tsp ground cumin

1 tsp salt

1 onion, sliced thinly

1 tsp garlic granules

1 tsp turmeric

1 tsp gram masala

1 400g can chopped tomatoes

1 tbsp grated fresh ginger

2-3 chillies chopped or 1 tsp chilli flakes

250g scottish beef mince

225g can of chickpeas

Small handful of Fresh coriander to serve.

 

  1. Heat the oil in a large fry pan
  2. Add in the onions with the cardamom, cumin, garlic, ginger, salt, turmeric, gram masala & chillies. Cook until onions are slightly browned and softened.
  3. Add in half of the tin tomatoes and cook for about 10 minutes or until the excess juices have dried off.                                                                          20190713_172151
  4. Add in the mince, mix well and cook until mince has browned all over, about 5 minutes.                                                                                                  20190713_172746
  5. Add in the remaining tomatoes & chickpeas, bring to the boil, cover & simmer for about 30 minutes. If the consistancey is too thick just add a little water.
  6. Season with the fresh coriander and serve.

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ALL · beef · Meat Dishes · Snacks and nibbles

Moroccan Spiced Meatballs

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I served this little dish with my Moroccan Spiced Cauliflower as a tapas style dinner. These were so yummy and the sauce was rich with a little bit of sweetness.

 

Makes 8 Meatballs

200g scottish beef mince

30g panko breadcrumbs

1 egg

handful chopped coriander

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cinnamon

1/2 tsp cumin

1/2 tsp dried coriander

1/2 tsp minced ginger

225g tin chopped tomatoes

150ml beef stock

1 red onion – finely sliced

 

  1. Place everything in a bowl and mix. Shape into 1″ balls and chill in the fridge for about 30 minutes.
  2. Heat up a fry pan with spray oil and cook meatballs until browned all over.
  3. Add in the onions a cook until softened and slightly browned.
  4. Add in the tomatoes and beef stock, bring to the boil then simmer medium heat until sauce starts to thicken, about 15-20 minutes. serve.

 

 

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ALL · dinners · Healthy Eating Ideas · One Pot Wonders · Soups and Stews · superfoods

Chilli Bean Stew

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Home comfort food, there is nothing  better sometimes than a big bowl of a warming hearty stew. This was absolutely delicious and so filling.

 

Serves 2

Low calorie Spray oil

1 red onion chopped

1 tsp garlic granules or 1 clove crushed

1 red chilli (chopped) or 1 tsp crushed chillies

225g can of red kidney beans

225g can of cannellini beans

225g can of chickpeas

1 tbsp tomato paste

350ml vegetable stock

1 red pepper, chopped

225g can chopped tomatoes

90g fresh broad beans

1 tbsp fresh coriander, chopped

paprika to garnish

Soured cream to serve

 

  1. Heat the oil in a fry pan and add the onion, garlic & chilli and fry until softened.
  2. Add the kidney beans, cannellini beans, chickpeas and tomato paste and stir through.
  3. Pour over the stock and bring to the boil, reduce and simmer for about 15 minutes. Then add in the pepper, tomatoes and broad beans.                                      20190708_155813
  4. Cover with a lid and simmer for about 20 minutes until vegetables are tender. Add in 3/4 of the coriander and mix through.
  5. Serve into bowl and top with 1 tbsp sourced cream, sprinkle over some paprika and remaining coriander.

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ALL · Healthy Eating Ideas · lunch/ light bites · One Pot Wonders · Salads · Snacks and nibbles · superfoods

Spicy Peanut Slaw

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This little dish is so refreshing. It was a lovely sunny day here this weekend so decided I wanted something cool and refreshing & this done just that job. I served with my pulled peanut butter chicken and was delish.

 

Makes enough for about 4 people or 8 smaller side portions.

1/2 large white cabbage – sliced finely

100g or more of peanuts – chopped

5 spring onions – chopped

3-4 sweet peppers sliced – various colours

1 large handful of coriander – finely chopped

Salt & pepper to taste

For the dressing:

2 tbsp Rice vinegar or apple cider vinegar

1 tbsp sweetener (I used a low calorie option)

2 tsp toasted sesame oil

2 tsp soy sauce

2 tsp Hot Sauce (less or more if you like it spicy or not)

3 tbsp toasted peanut oil

 

  1. In a bowl mix up the dressing thoroughly until combined.
  2. Place all the slaw vegetables in a bowl and season
  3. Pour over the dressing and mix to combine.
  4. Serve immediately or keep in fridge for up to 1 day.

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ALL · dinners · fish · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · Soups and Stews

Curried Cod

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This is a tasty little dish and so healthy too. I’m always trying to get more fish into my meals (hard when my partner isn’t a fish fan!), but even he loved this one. Result!

Easy to make and full of protein and iron.

Makes 2 portions

1 tsp oil

1 onion, chopped

2 tbsp curry powder

1 tsp ground mixed spice

2 garlic cloves or 1 tsp dried garlic

1 x 400g chopped tomatoes

1 can chickpeas (optional)

100g Spinach (optional)

1 packet of fresh green peas

2 cod fillets

zest of 1 lemon

handful of chopped coriander to serve

 

  1. Heat oil in a large pan and cook onion & garlic over a high heat until softened and slightly browned. Stir in the curry powder and mixed spice, mix through.
  2. Add in the tin tomatoes, chickpeas and green peas with seasoning to taste.
  3. Cook for about 10 minutes until sauce starts to thicken slightly.
  4. Add in the cod and cover, continue to cook for another 10 minutes until fish is cooked through.
  5. Squeeze on the lemon zest and coriander then serve.  Yummy!

I served with some curry roasted parnsips and carrots.

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ALL · dinners · fish · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · Salads · Scottish Cuisine · superfoods

Sweet Chilli Salmon with Zingy Basmati, Quinoa and veg salad

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I got this little Jamie Olive cook book recently and have been trying out some recipes, which I have to say have been delicious. Tonight, I thought I would take my inspiration from Mr. JO but put my own twist to this. I have to say it was rather tasty…..Mmmmmm.

Using a combination of my Crisper plate and my steam pot, this little dish was made in under 20 minutes. Quick and easy meals.

 

Serves 2

80g Basmati & quinoa rice (I used Tilda)

2 x Scottish Salmon Fillets

4 tsp sweet chilli sauce (I always use Blue Dragon, I find they are the best)

2 tbsp sesame seeds

3 spring onions

1 fresh red chilli

60g sugar snap peas

2 carrots

4 springs of fresh coriander

2 tsp toasted sesame oil

1 lime (juice only)

80g smoked beetroot

1/2 cucumber

 

 

  1. Place the basmati rice into the steam pot with 200ml water and cover, cook on the Automatic rice setting on microwave for 18 minutes. Remove and keep warm (keep lid on till other food is ready)                                                                                       20180529_175113
  2. Meanwhile, rub the sweet chilli sauce into the salmon then sprinkle the sesame seeds over making sure they stick by pressing slightly.
  3. Finely slice the spring onions, sugar snap peas, chilli then julienne the carrot, cucumber, beetroot using a julienne peeler (if not you can coarsely grate). Place all into a bowl with the coriander.                                                                                     20180529_161951
  4. Place the salmon (skin side down) onto the crisper plate and cook on dynamic crisp setting for 7 minutes or until slightly crispy and cooked.
  5. Pour the basmati rice into the salad bowl and mix through with the toasted sesame oil, lime juice and 2 tsp of sweet chilli sauce.                                                             20180529_175433
  6. Serve up the salad and place the salmon when ready on top. Amazing, Tasty little dish. Yummy!

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