ALL · Healthy Eating Ideas · One Pot Wonders · sauces & dips · superfoods

Beetroot Hummus

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In a bid to eat a bit healthier, this little dip was perfect as I love Beetroot and always looking for different ways to use it. I saw this from The Veg Space, a great website if you love vegetables, some great ideas too.

The great thing is you can freeze hummus, so I made a big batch and split into smaller portions for later.

 

Makes approx 600g

3 Large cooked Beetroots, diced

1 can 400g Chickpeas

2 garlic cloves, crushed

Juice & zest of 2 Lemons

4 tbsp tahini

2 tsp smoked paprika

Salt & Pepper

 

  1. Drain the chickpeas and keep the juice.
  2. Put the chickpeas, beetroot, lemon juice & zest, tahini, paprika, garlic and seasoning into a blender or food processor and blitz to a smooth paste.
  3. Gradually add about 1-2 tbsps of the chickpea juice until you get the consistency you want.

Serve as you please. Makes a great dip.

Healthy too at just 71 calories per 50g.

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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 · fish · Healthy Eating Ideas · Meat Dishes · One Pot Wonders

Smoked Herby Cod & Chorizo Tray Bake

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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

 

  1. Preheat the oven to 180ºC fan.
  2. 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.                                                                                                 20180528_173438  20180528_150322
  3. 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.
  4. 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.                                                       20180528_174944
  5. Meanwhile make the chimichurri dressing. Combine all the ingredients in a blender and blitz to combine. Drizzle over the tray bake to serve.                                                20180528_150329

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ALL · chicken · Meat Dishes · One Pot Wonders · sauces & dips

Peanut Butter Chicken

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If your anything like me……I Love peanut butter, so when I saw this recipe being executed on TV I just had to try it. I have adjusted the ingredients slightly to suit our tastes and I have to admit it’s bloody lovely!   This will soon be a staple recipe in my household I think.

You can serve it with some rice for a dinner, or even just on a toasted open baguette (which we done) or even as a filling in a wrap for lunch, its very versatile.

 

Makes enough for 4 people

For the Chicken Thighs and marinade:-

500g chicken thighs cut into strips

2 tbsp soy sauce

1 tsp cornflour

1 tbsp peanut oil

For the Sauce:-

1 tbsp balsamic vinegar (good quality one)

80g peanut butter – crunchy

1 tsp soy sauce

2 tbsp sesame oil

1 tsp sichuan peppercorns – toasted and ground (you can use rainbow peppercorns too)

2 tbsp peanut oil

2 red chillies – chopped finely or 2 tsp dried chillies

4 spring onions – finely chopped

2 garlic cloves – crushed

1 inch root ginger, finely chopped

 

  1. For the marinade for chicken thighs – Mix the soy sauce, peanut oil and cornflour in a bowl, add the chicken and ensure coated evenly, allow to stand at room temperature for at least 1/2 hour.
  2. Meanwhile for the sauce, combine together balsamic vinegar, peanut butter, soy sauce, sesame oil and peppercorns until smooth. 20170720_205056
  3. Heat a wok or large fry pan over a medium to high heat, add the peanut oil to heat through until pan is coated, then add in the chillies, ginger and garlic cook for about 1 minute.
  4. Add in the marinated chicken and cook until chicken is browned all over. Add in the spring onions and the sauce mixture coating all the chicken pieces, cook for a further 2 minutes.     20170720_205102
  5. Serve with your choice of accompaniment.

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ALL · Healthy Eating Ideas · lunch/ light bites · Salads

Spiced aubergine salad with pistachio yoghurt

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Serves 4

Salad:-

Mixed leaves of choice, Grated Beetroot, Grated Carrot, Cherry tomatoes (halved), cucumber sliced, Feta cheese, Olives (your choice), 1 pomegranate, Olive oil and Balsamic Vinegar for dressing.

Spiced Aubergines:-

3/4 Aubergines (Halved)

1 garlic clove

Olive oil (2 tbsp)

1 tbsp cumin

1 tsp paprika

1 tsp cinnamon

1 tsp chilli powder

1 tsp garlic

Salt and pepper to taste

Pistachio Yoghurt:-

6 tbsps Pistachio’s

Handful of fresh mint

250g natural yoghurt

1 tbsp olive oil

Method:-

1. Preheat oven to 220 deg.

2. Halved Aubergines longways, and make 1cm deep cuts diagonally about 2-3cm apart. Rub the garlic over the top of each one and season with salt and pepper. Drizzle with olive oil and bake in oven for approx 30-40 mins.

3. Mix up aubergines spices and dust over then cook for a further 5 mins.

4. For the yoghurt, mix pistachios, yoghurt, mint and olive oil in a blender until smooth. Set aside until ready.

5. Mix all salad ingredients in a bowl with dressing, serve onto a plate and sprinkle feta cheese over.

6. Cut pomegranate in half and carefully remove seeds, discarding any white pith, sprinkle seeds over salad.

7. Place baked Aubergines on top of salad and serve with the yoghurt dressing.

Yummy!

 

 

ALL · chicken · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders

Sweet Potato and Chicken Curry

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Serves 2   – This is so tasty!

1 large or 2 small Chicken Breasts – diced

8 Cardamom Pods

1 onion, finely chopped

2 Garlic cloves finely chopped

1 tbsp root ginger, peeled and grated

2 green chillies, chopped finely

1/2 tsp ground turmeric

2 tsp ground coriander

250ml coconut milk

1 sweet potato, cut into small chunks

1 lemon juiced

salt to taste

1 tbsp olive oil to fry

1. Heat the oil in a pan, add the cardamom pods and fry over a medium heat for about 2 minutes

2. Add the onion, garlic, chillies and ginger and fry gently, while continuing to stir, for about 5 minutes

3. Stir in the turmeric, ground coriander and coconut milk. Season to taste with salt and bring to the boil

4. Add the chicken pieces, pressing them down into the sauce. Reduce the heat and leave to simmer for 5 minutes, covered

5. Stir in the sweet potatoes, cover and continue to simmer for a further 10 minutes

6. Uncover the pan, increase the heat slightly and cook for a further 10 minutes, until the chicken is cooked through, the sauce has thickened and the sweet potato is tender. Stir once or twice towards the end of cooking time to prevent the sauce from burning.

7. Stir in lemon juice, cook for 1 more minute and then serve on a bed of rice or other preferred choice.