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.
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
4 springs of fresh coriander
2 tsp toasted sesame oil
1 lime (juice only)
80g smoked beetroot
- 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)
- Meanwhile, rub the sweet chilli sauce into the salmon then sprinkle the sesame seeds over making sure they stick by pressing slightly.
- 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.
- 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.
- 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.
- Serve up the salad and place the salmon when ready on top. Amazing, Tasty little dish. Yummy!
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!
Having never tried a Poussin before (young chicken), I was intrigued when I saw one half price in my local market, so in my basket it went. Later, I’m now trying to decided how to cook and what seasoning to use, this moroccan spice was definitely a winner for me, not only flavoursome but deliciously succulent cooked in my rotisserie oven from Hotpoint.
1 Poussin (500g)
Stock if roasting in a pan.
1 level tbsp cumin
1 tsp coriander
1 tsp black peppercorns – crushed
1 level tbsp paprika (I used smoked)
Zest and juice of 1/2 lemon
2 tbsp olive oil
- Mix everything together in a bowl and spread over poussin, cover and marinate overnight in a fridge or for at least 4-6 hours.
- If you have a rotisserie…..excellent….skewer and cook on medium level heat for about 45 mins. (Poussin was 500g). If not , preheat oven to 180deg fan, place in a roasting tin, add some stock, cover with foil and cook for 30 mins, remove foil then cook further for 15 mins.
I have to say this is the first time I’ve tried Mutton, I picked it up at the Glasgow Food Assembly from Harris Meat Farm, https://harrisfarmmeats.scot/ , https://thefoodassembly.com/en/assemblies/7907 , went with a spiced Indian flavour and some yellow lentils and oh my……absolutely loved it, rich, spicy, fragrant and so delicate, I slow cooked the meat and it just flaked on my plate…..absolute taste sensation!
500g Diced Mutton
1 onion – chopped
50g Yellow Split peas
1 tsp Turmeric
1 tbsp Oil
1 tsp ginger
1 tsp garlic
1 Green Chilli – finely chopped
1 can chopped tomatoes 400g
1 tsp Red Chilli Powder
1 tsp Coriander
1 tsp Gram Masala
1 tsp Cumin
1 tsp Curry Powder
Handful of Kalette Leaves or Spinach
- Firstly you want to marinade the mutton for around 1 hour, so in a bowl add 1/2 tsp Turmeric, 1 tsp Red Chilli Powder, 1/2 tsp Coriander, 1 tsp Gram Masala, 1 tsp Cumin, 1 tsp Curry Powder, add the mutton and rub through.
- Meanwhile, Bring the 250ml water to the boil and add 1/2 tsp Turmeric then add in the yellow split peas, boil for about 10 mins then simmer for a further 15 mins or until the water is all soaked up. Spoon out onto a side plate for now.
- In the same pan heat through the oil, gently fry the garlic, ginger, onion and green chillies for a few mins until onion has cooked through (slighty brown).
- Then add in the mutton to the pan and brown all over.
- Empty in the Tin Tomatoes, about 100ml water, put the yellow peas back into pan and sprinkle 1/2 tsp coriander in, bring to the boil, reduce to a very slow simmer and slow cook on hob covered for about 2.5hrs or until meat is tender.
- A couple of minutes before serving, steam some Kalette leaves or Spinach and serve. Yummy!
I found that a Tempranillo based wine went really well, due to it’s Spicy, Herbal and Cherry flavour combinations. This however is up to your individual taste palates.
After collecting my Goat Joint from the amazing Harris Farm Meats https://harrisfarmmeats.scot/ at the Glasgow Food Assembly https://thefoodassembly.com/en/assemblies/7907 this week I then had to decided what I was going to do with it, I came across this amazing recipe and totally fell in love with the ingredients, so here is my creation which deliveries the most amazing flavours in your mouth.
Goat is a new taste for me and my partner and I would thoroughly recommend it.
1 x Goat Joint (this was 1.1kg) was enough for about 4 people.
2 x onions – red or white (I used 1 of each)
2 cloves of garlic or 1 tbsp granules
1″ ginger root or 1 tbsp ginger paste or granules
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp turmeric
1 tbsp gram masala
Juice of 1/2 lemon
2 Green Chillies
Salt & pepper to taste
1 tbsp ground almonds (optional)
4 -6 cloves
- Put all ingredients (apart from cloves and goat joint) into a food processor and blend into a paste.
- Preheat oven to 160 deg.
- Remove any fat from the Goat Meat. Use a sharp knife and make deep pockets above the bone at each side and then small cuts all over the meat.
- Push the cloves into some of the pockets and also push some of the spice mixture into the rest then cover the meat with remaining mixture.
- Place into a lightly oiled baking tin and cover with tin foil loosely.
- Bake for approx 3-4 hours and remove foil 10 minutes before end to brown. Allow to rest for 5 minutes before serving. Oh so Yummy!
- I served with some vegetable couscous which went perfectly. Oh…and a wee glass of Pinot Noir! Delicious.
I really fancied something Italian tonight, already had most of these Ingredients in my kitchen, so a little of this and a little of that, and voila a tasty and still healthy little Italian Dish.
2 x Chicken Breast cut into chunks
4 tbsp of Paprika
2 nests of Wholegrain Vermicelli
1 Red and 1 Green Pepper – chopped
1 white onion – chopped
1 tbsp olive oil
10-12 Piccolo Tomatoes – halved
250ml tomato passata
1 tbsp chilli
1 tbsp oregano
1 tbsp coriander
1 tbsp basil
1 tsp garlic
1 tbsp red wine vinegar
1. Coat the chicken chunks with the paprika and brown in a saucepan or wok with the olive oil
2. Remove with a slotted spoon and set aside
3. Put onion, peppers and all spices in pan and cook under slightly tender
4. Add back to the pan the chicken and mix.
5. Then add the tomato passata and red wine vinegar, stir and reduce to a simmer for 5 mins.
6. Meanwhile place the vermicelli in a bowl and cover with boiling water for 4 mins, then add to the pan and stir through for 2 mins.
7. Serve. Yum! Goes well with a lovely glass of Chardonnay. You can also add some parmesan on top for extra flavour.