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

Indian Spiced Russian Kale served in Courgette Boats

20160823_183811   20160823_183910

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.

20160823_131700  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

 

  1. Firstly preheat oven to 200 deg.
  2. Lightly brush the courgettes with olive oil and place in a baking tin or tray, season with salt & pepper. 20160823_131707
  3. 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.
  4. Meanwhile, heat some olive oil in a fry pan.
  5. Sizzle the cumin and mustard seeds for approx 1-2 mins.
  6. Then add in the chilli, ginger and turmeric fry for another 2 mins.
  7. 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.                                                                                                           20160823_134417
  8. Squeeze in the lemon juice, coriander, sesame seeds and coconut, toss everything together and heat through for another minute.
  9. 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.

20160823_183850

 

 

ALL · dinners · fish · Healthy Eating Ideas · One Pot Wonders · superfoods

Cauliflower Rice with Tuna, Tomato and Sweetcorn.

                                                              20160802_183932     20160802_183856

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

  1. 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.
  2. Then add in the tuna, sweetcorn and tin tomatoes, stir to combine through and gently heat for about 4 mins.
  3. Serve with some fresh parsley. Yummy! and Healthy!

20160802_172827  20160802_173424  20160802_173542

ALL · dinners · Healthy Eating Ideas · lamb · Meat Dishes · One Pot Wonders · Scottish Cuisine · Soups and Stews

Mutton Spied Curry

20160521_201756

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!

Serves 2

500g Diced Mutton

1 onion – chopped

50g Yellow Split peas

350ml water

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

 

  1. 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.
  2. 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.
  3. 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).
  4. Then add in the mutton to the pan and brown all over.
  5. 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.
  6. 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.

20160521_190905

ALL · dinners · goat · Healthy Eating Ideas · Meat Dishes · Scottish Cuisine

Moghul Style Roast Goat (Indian Inspired)

20160514_193550

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

 

  1. Put all ingredients (apart from cloves and goat joint) into a food processor and blend into a paste.20160514_143830
  2. Preheat oven to 160 deg.
  3. 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.
  4. 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.                                                                       20160514_144938
  5. Place into a lightly oiled baking tin and cover with tin foil loosely.
  6. 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!                                                                                      20160514_184320
  7. I served with some vegetable couscous which went perfectly. Oh…and a wee glass of Pinot Noir! Delicious.

 

20160514_144052  20160514_185501  20160514_185509

ALL · dinners · goat · Healthy Eating Ideas · Meat Dishes

Goat Mince curry

goat

I bought some Goat Mince from Harris Meat Farm at the Glasgow Food Assembly this week, dying to try something different. I got a curry recipe from my mother in law and gave it a go. A definite meat on my shopping list going forward, the flavour was intense and went really well with his recipe. A must if you haven’t tried Goat yet. I think I will try the bigger chunks of meat or even a leg and slow cook next time.

Serves 3-4

400g Goat Mince

75g fat-free natural yogurt

2 tsp mild chilli powder

2 tsp ground coriander

2 tsp ground cumin

4 garlic cloves, peeled and crushed

2 tsp peeled and finely grated ginger

½ tsp tumeric

1 large onion, peeled and finely chopped

2 tbsp tomato purée

Salt

Low calorie cooking spray

4 green cardamom pods, lightly crushed

5cm cinnamon stick

4 cloves

½ tsp grated nutmeg

2 tbsp freshly chopped mint leaves

4 tbsp freshly chopped coriander leaves

1.    Place the yogurt, chilli, ground coriander, cumin, garlic, ginger and tumeric in a small bowl and mix.

2.    Brown mince in some olive oil in a large pan, then fry the onions, place over a medium heat and stir until the mixture begins to sizzle. Add the yoghurt mixture, reduce the heat to low, and cook for 10 minutes, stirring occasionally, until the goat releases its juices.

3.    Increase the heat to medium and cook for 5-6 minutes, stirring frequently, until the sauce has reduced to a paste-like consistency. Add the tomato purée and 350ml of boiling water, season with salt, cover and leave to simmer for 15-20 minutes.

4.    Spray a small frying pan with low calorie cooking spray and place over a low heat. Add the bay leaves, cardamom, cinnamon and cloves and allow to sizzle for 40-45 seconds. Pour the contents of this pan over the meat along with the nutmeg, stir to mix, cover tightly and cook gently for another 12-15 minutes or until the meat is tender. Remove from the heat and stir in the fresh mint and coriander before serving.

Yummy!

20160416_184104

ALL · chicken · dinners · One Pot Wonders

Spicy Parsi Chicken Curry

20160328_174004

This was inspired by Goats and Greens Blog (https://goatsandgreens.wordpress.com/), I loved the sound of the spices and decided to create for my dinner tonight, I didn’t have the potatoes so I left that out but I have to say it was absolutely delicious.

Here is my version:-

Makes 2 Servings

2 Chicken Breasts – cut into chunks

1 tin tomatoes

1 tbsp Tomato puree

1 white onion – sliced finely

1 Orange pepper – sliced finely

1 tsp Cumin

1tsp Gram Masala

1 tsp Garlic

1 tsp Ginger

1 tsp turmeric

1 chilli – finely chopped

200ml Chicken Stock

Salt & pepper to season

 

  1. Put onion into a large pan and fry until golden brown, add in the cumin, gram masala, ginger, turmeric, chilli, pepper and tomato puree, stir through until blended.
  2. Pour in the tin tomatoes and then add in the chicken, bring to the boil then simmer on a low heat for about 40 mins.     20160328_173548
  3. Serve on a bed of rice (to your choosing), or some lovely crusty bread. I used Camargue Red Rice which was delicious.

20160328_174020

Yummy!

 

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

Coconut & Turmeric Rice with Kale

20160206_170356_resized

This was inspired from a fellow blogger Ella. I loved the idea of the Turmeric and coconut together, and it really does go, this is a delicious mix of flavours. It is also full of protein and the superfood Kale!

Serves 2

For the rice:-
2 tsp olive oil for cooking
4 Shallots – chopped
2 tsp ginger
150g wholegrain brown rice
1 tsp turmeric
500ml vegetable stock
For the Kale:-
2 large Handfuls of Kale – red and green type
1 tbsp olive oil for cooking
1 tsp garlic
50ml vegetable stock
50ml coconut milk
30g toasted cashew nuts for topping
30g toasted coconut flakes for topping

 

  1. Heat a pot over medium-low heat. Add the onion and cook for 4 to 5 minutes, stir in the ginger, cooking for one minute. Next, add in the rice and turmeric, toasting for one minute.
  2.  Measure in the vegetable stock and bring mixture to a boil, reduce to a simmer, cover, and let cook for 35 to 40 minutes, or until the majority of liquid has been absorbed. Remove from heat and allow to sit for 10 minutes.

20160206_165446_resized_1

3. Towards the end of the rice being ready, heat the tablespoon of olive in a large, wide pot. Add in the garlic, cooking for roughly a minute. Add the chopped kale and stir to coat with the garlic. Add in the vegetable stock, cover, and let kale cook for a few minutes, stirring occasionally.

4. Add in the coconut milk and continue to cook kale, roughly 1 more minute more.

20160206_165414_resized_1

5. Add the kale mixture to the rice mixture and stir through.

6. Top with the cashews and coconut and serve.

20160206_170535_resized

 

Nutrition Facts
Coconut Turmeric Rice with Kale

Servings Per Recipe: 2

Amount Per Serving

Calories: 519

  • Total Fat: 20.6 g
  •     Saturated Fat: 3.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1098.3 mg
  • Total Carbs: 75.1 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 6.4 g
  • Protein: 11.1 g