Posts

Roasted carrot soup with herb crème fraîche

This easy carrot soup is seasoned with bay leaves and honey and topped with mint and basil crème fraîche. Make a little extra and heat up the leftovers for a tasty lunch at the office.

Roasted carrot soup with herb crème fraîche

Ingredients
  

  • Ingredients
  • onion 1 cut into wedges
  • carrots 800g peeled and roughly chopped
  • butter
  • bay leaf 1
  • runny honey 1 tsp
  • vegetable or chicken stock 2 litres
  • crème fraîche 200ml
  • mint basil or chervil chopped to make 4 tbsp (use any one or a mix of 2 or 3)

Instructions
 

  • Method
  • STEP 1
  • Heat the oven to 200c/fan 180c/gas 6 and put the onions and carrots in a roasting tin with a few knobs of butter. Roast for 30 minutes or until the veg are tinged brown.
  • Tip into a pan, add the bay leaf, honey and stock and bring to a simmer. Cook for 10 minutes or until the carrots are very tender, then remove the bay and whizz the lot in a blender until smooth.
  • Sieve if you’d like it really smooth. Season and keep warm.
  • STEP 2
  • Mix the crème fraîche and herbs and season. Serve the soup with quenelles of herbed crème fraîche.

Notes

Adapted from olivemagazine.com

Thai-style turkey burgers

Looking for a low-fat alternative to a beef burger? These healthy turkey burgers are kicked up a notch with Thai-inspired ginger and chilli. Serve with ciabatta and salad.

Thai-style turkey burgers

Ingredients
  

  • Ingredients
  • turkey mince 400g
  • spring onions 4 finely chopped
  • root ginger grated to make 1 tsp
  • red chilli 1 seeded and finely chopped
  • egg 1 yolk
  • coriander a small bunch chopped
  • sunflower oil 1 tbsp
  • ciabatta rolls 4
  • watercress a few sprigs

Instructions
 

  • Method
  • STEP 1
  • Put the first 6 ingredients in a bowl, season and mix well. Form into 4 burgers.
  • STEP 2
  • Heat the oil in a non-stick frying pan and fry the burgers for about 5 minutes on each side until golden and cooked through.
  • STEP 3
  • Serve the burgers in rolls with some watercress and a little sweet chilli sauce if you like.

Notes

Adapted from olivemagazine.com

Paprika pork with sweet potato wedges

Moreish but healthy – our best paprika pork recipe with sweet potato wedges, just right for two people. Serve with low-fat natural yogurt for guilt free dipping. On the table in just 30 minutes.

Paprika pork with sweet potato wedges

Ingredients
  

  • Ingredients
  • pork tenderloin fillet 300g trimmed of any fat
  • olive oil
  • paprika smoked or regular 2 tsp
  • sweet potatoes 2 large cut into thinnish wedges
  • low-fat natural yoghurt 150ml pot
  • chives a small bunch chopped
  • salad to serve

Instructions
 

  • Method
  • STEP 1
  • Heat the oven to 200c/fan 180c/gas 6. Rub the pork all over with 1 tsp olive oil and the paprika and season really well. Quickly brown all over in a non-stick pan.
  • Toss the sweet potatoes in 1 tsp olive oil and season. Put the pork and potatoes on a large non-stick baking tray and cook in the oven for 25 minutes until the wedges are tender and the pork is cooked. Mix the yoghurt and chives. Slice the pork and serve with wedges, salad and yoghurt.

Notes

Adapted from olivemagazine.com

Antipasti salad

This Italian salad of artichoke and peppadews is just 95 calories, the perfect quick and easy mid-week meal. Serve with crusty bread to soak up the mustard vinaigrette and add prosciutto if you fancy some protein.

Antipasti salad

Ingredients
  

  • Ingredients
  • mixed salad leaves 400g 2 bags
  • artichoke hearts 200g jar drained
  • peppadews 100g drained
  • celery 1 heart sliced
  • red onion 2 small sliced
  • dressing
  • red wine vinegar 4 tbsp
  • extra-virgin olive oil 6 tbsp
  • garlic 1 clove crushed
  • Dijon mustard ½ tsp
  • caster sugar 1 tsp

Instructions
 

  • Method
  • STEP 1
  • Put the salad leaves, artichoke hearts, peppadews, celery and onion in a bowl. Add the dressing ingredients to a glass jar with a fitted lid, season and shake well. Pour over the salad just before serving and toss.

Notes

Adapted from olivemagazine.com

Sweetcorn pancakes with avocado salad

This dish is simple to prepare and makes perfect finger food for a light starter or low fat dinner. Sweetcorn pancakes are topped with a salad of avocado, cherry tomatoes

Sweetcorn pancakes with avocado salad

Ingredients
  

  • Ingredients
  • plain flour 100g
  • baking powder 1 tsp
  • egg 1 beaten
  • milk 150ml
  • sweetcorn 1 large tin about 340g, drained
  • spring onions 4 chopped (use the green bits as well)
  • avocado 1 cut into small chunks
  • cherry tomatoes 150g halved
  • cucumber ¼ cut into small chunks
  • sunflower oil

Instructions
 

  • Method
  • STEP 1
  • Whisk together the flour, baking powder, egg and milk and season well. Stir in the sweetcorn and half the spring onion. Mix the rest of the spring onions with the avocado, tomatoes and cucumber.
  • Heat a non-stick pan with 2 tsp oil and cook spoonfuls of the batter until golden. Turn over and cook the other side.
  • Put 3-4 pancakes on a plate and serve the avocado salad on top.

Notes

Adapted from olivemagazine.com

Salmon teriyaki

A classic salmon teriyaki recipe by chef Hidenori Ohata. This makes for an impressive dinner party starter. You can find mirin and sake in Asian supermarkets.

Salmon teriyaki

Ingredients
  

  • Ingredients
  • salmon fillets 4 skinless
  • balsamic vinegar 100ml
  • sake 100ml
  • mirin 100ml
  • soy sauce 100ml Hidenori uses Kikkoman
  • caster sugar 100g
  • chicken stock 100ml

Instructions
 

  • Method
  • STEP 1
  • To make the teriyaki sauce, boil the balsamic until reduced to 2 tbsp. Put the sake, mirin, soy sauce, sugar and chicken stock in another pan, bring to the boil and reduce by half. Stir in the reduced balsamic vinegar and cool.
  • STEP 2
  • Heat the grill to high. put the salmon on an oiled or nonstick baking tray. Brush with a little oil then season. Brush with the teriyaki then grill for 4-5 minutes, brushing a couple more times during cooking until glazed and just cooked through. Serve with steamed rice and pak choy.

Notes

Adapted from olivemagazine.com

Simon Rimmer’s sole fillets with salsa verde

Simon Rimmer’s delicate steamed sole is given a good bit of flavour with the sharp salsa verde that brings it all together. Plus, it’s ready in under 30 minutes

Simon Rimmer’s sole fillets with salsa verde

Ingredients
  

  • Ingredients
  • skinless sole fillets 2 cut in half lengthways
  • carrot 1 finely sliced
  • fennel bulb 1 small finely sliced
  • red pepper 1 finely sliced
  • lemon ½
  • salad to serve
  • salsa verde
  • flat-leaf parsley a handful of leaves
  • mint a handful of leaves
  • tarragon a handful of leaves
  • capers 1 tbsp rinsed and drained
  • anchovy fillets 4 drained
  • Dijon mustard 1 tbsp
  • olive oil

Instructions
 

  • Method
  • STEP 1
  • To make the salsa verde, blitz all the ingredients together in a food processor then gradually add enough olive oil to give a spoonable consistency and season.
  • STEP 2
  • Lay the sole fillets on a board and season well. Blanch the carrot, pepper and fennel in boiling water for a minute then drain well.
  • STEP 3
  • Put a pile of the veg on one end of each fillet, roll up and secure with a cocktail stick. Squeeze over the lemon juice. Put on a plate in a covered steamer and steam for 4-6 minutes or until the fish is cooked and opaque. Serve 2 fillets per person with some salad and salsa verde.

Notes

Adapted from olivemagazine.com

Vietnamese turkey salad

This is a great, fresh way to use up leftover turkey and it’s ready in just 15 minutes. It’s the perfect foil to a surfeit of rich food over the Holidays

Vietnamese turkey salad

Ingredients
  

  • Ingredients
  • rice vinegar or cider vinegar 80ml
  • caster sugar 1 tbsp
  • red chilli 1 small halved
  • rice noodles 50g cooked/soaked following the packet instructions
  • cooked turkey 200g shredded
  • coriander or mint leaves a handful of each
  • Chinese leaf ½ shredded
  • carrot 1 shredded
  • peanuts a small handful toasted and chopped

Instructions
 

  • Method
  • STEP 1
  • Simmer the rice vinegar, sugar and chilli together for 3 minutes, fish out the chilli and throw away. Pour over the noodles. Add the rest of the ingredients, except the peanuts and toss together. Sprinkle with the nuts.

Notes

Adapted from olivemagazine.com

Patrick William’s jerk chicken brochettes with saffron couscous

Patrick WIlliam’s jerk chicken brochettes make for a light meal but so packed with flavour it will feel like a treat. Wet jerk seasoning is available in most supermarkets.

Patrick William’s jerk chicken brochettes with saffron couscous

Ingredients
  

  • Ingredients
  • skinless chicken breasts 4 cut into 3cm chunks
  • wet jerk seasoning 4 tbsp
  • red peppers 2 cut into 3cm chunks
  • yellow peppers 2 cut into 3cm chunks
  • red onions 2 cut into 3cm chunks
  • vegetable oil
  • couscous 200g
  • lime 1 zested
  • extra-virgin olive oil
  • chicken stock 200ml
  • saffron 2 pinches
  • cucumber ½ seeded and diced
  • plum tomatoes 2 seeded and diced
  • coriander chopped to make 2 tsp
  • chives chopped to make 2 tsp

Instructions
 

  • Method
  • STEP 1
  • Put the chicken in a bowl, season then add the wet jerk seasoning and marinate for 2-3 hours in the fridge.
  • STEP 2
  • Alternate chicken and vegetables on 8 skewers, brush with veg oil and grill, or chargrill, for 6-8 minutes, turning.
  • STEP 3
  • Season the couscous, add the lime zest and a drizzle of olive oil. Heat the stock and infuse with saffron for a few minutes. Strain onto the couscous. Cover with clingfilm and leave for 5 minutes. Fluff up with a fork, add the cucumber, tomatoes and herbs and serve with the brochettes.

Notes

Adapted from olivemagazine.com