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!
Oh yummy…yummy…yummy! In a bid to try and eat a bit healthier, I decided to make some peanut butter hummus for my saturday night munchies, I got the original recipe from Nigella but tweeked it slightly.
Makes enough for a medium tub – about 400g
1 can chick peas drained
1 clove garlic – peeled
2 tbsp olive oil
3 tbsp peanut butter
2 tbsp lemon juice
1 tsp sea salt flakes
1 tsp ground cumin
3 tbsp greek yoghurt
1 tsp smoked paprika to serve
- Place everything (except paprika) into a food processor and blitz until smooth. If its too thick still add more yoghurt.
- Sprinkle paprika before serving. Tuck in with some fresh carrots or some healthy crackers.
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.
Yet again I amaze myself with an absolutely delicious curry, another one for my favourites list. So healthy too and filling.
2 Chicken Breasts
1 tsp curry powder
1 tsp gram masala
1 tsp Cumin
1/2 tsp turmeric
1 tsp salt
1 chopped onion
1 chopped chilli
2 tsp ginger
1 yellow and 1 red pepper – diced
1 tsp garlic powder or 1 fresh clove
250ml beef stock
1 cup lentils
200ml coconut milk
salt & pepper
- Put spices into a tub, turmeric, gram masala, cumin, salt, pepper, cloves and garlic. Dice the chicken and rub in the spice mix to coat.
- Heat a tbsp of oil in a pan and add the chicken to brown.
- Add in the chilli, onion and peppers and cook for a few minutes.
- Pour in the beef stock and lentils bring to boil then simmer and cook for about 1.5 hrs.
- Pour in the coconut milk and simmer further for another 1.5 hrs. If too watery, remove lid and simmer uncovered until sauce has thickened (about 15 mins).
- Serve and top with some fresh parsley. Yum!
Picking up my goodie bag again from the Glasgow Food Assembly on Monday, I got some lovely fresh Courgettes (Zucchinni to those of you that are from America) and some Red Russian Kale, with thanks to Locavore in Glasgow, the RR Kale is more tender and has a sweater flavour than the more traditional varieties. So what to do with it all…..well here goes, a nice wee spicy treat.
Red Russian Kale.
Makes 2 Boats
2 x Courgettes – Sliced in half longways
1 tbsp olive oil
1 tsp cumin seeds
1/2 tsp mustard seeds
1 chilli – chopped (red or green)
1 small piece of ginger – finely chopped or grated
1/2 tsp turmeric
about 8 strands of kale
small handful of peas and sweetcorn (I used frozen)
Juice of 1 Lemon
1/2 tsp corinader
1 tbsp coconut (dessicated or fresh chopped)
1 tbsp sesame seeds
- Firstly preheat oven to 200 deg.
- Lightly brush the courgettes with olive oil and place in a baking tin or tray, season with salt & pepper.
- Oven bake for approx 30 mins or until turning slightly browned. Once roasted remove with a spoon the seeds. This of course could be done before hand, but I plan on mixing it with my kale mixture.
- Meanwhile, heat some olive oil in a fry pan.
- Sizzle the cumin and mustard seeds for approx 1-2 mins.
- Then add in the chilli, ginger and turmeric fry for another 2 mins.
- Add in the kale, peas and sweetcorn with a tbsp of water, Cover the pan and cook for 4-5 mins or until the kale has wilted.
- Squeeze in the lemon juice, coriander, sesame seeds and coconut, toss everything together and heat through for another minute.
- If mixing the courgette seeds add in now and then serve the mixture into the courgette halves.
A Yummy side dish with a little spice, nice and healthy or even a small lunch.
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!
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.