Posts

Tandoori salmon with spicy mango and cucumber chutney

/in , /by

In this original take salmon is cooked with tandoori spiced yogurt and served with chilli, mango and cucumber chutney. Plus salmon is packed full of vitamins and essential Omega-3 fatty acids!

Tandoori salmon with spicy mango and cucumber chutney

Print Recipe

Ingredients
  

  • Greek yoghurt 100g
  • garlic 2 cloves crushed
  • tandoori or Indian curry paste 1 tbsp
  • lemon 1 juiced
  • root ginger grated to make 1 tsp
  • chilli powder 1½ tsp
  • salmon fillet 500g skin on
  • chutney
  • mango ½ peeled and finely chopped
  • cucumber ½ small finely chopped
  • red onion ½ finely chopped
  • green chilli 1 medium deseeded and finely chopped
  • mint chopped to make 1 tbsp

Instructions
 

  • STEP 1
  • Mix the yoghurt, garlic, tandoori curry paste, half the lemon juice, ginger and 1 tsp of the chilli powder together in a small bowl and season. Spread over the salmon and chill until using (at least 20 minutes).
  • STEP 2
  • Mix the chutney ingredients together. Add the remaining lemon juice and chilli powder, season and set aside.
  • STEP 3
  • Grill the salmon until blackened at the edges, about 6-8 minutes depending on the thickness of the fish. Serve with basmati rice, yoghurt, coriander and the fresh chutney.

Notes

Adapted from olivemagazine.com

Chicken with Puy lentils, lemon and herbs

/in , , /by

The perfect nutritious, filling meal. This dish pairs chicken breast with cholesterol-blasting, peppery puy lentils seasoned with lemon, garlic and parsley.

Chicken with Puy lentils, lemon and herbs

Print Recipe

Ingredients
  

  • chicken stock 650ml
  • Puy lentils 100g
  • olive oil
  • chicken breasts 2 skin on
  • garlic 2 cloves finely chopped
  • lemon 1 juice and zest
  • parsley a small bunch roughly chopped

Instructions
 

  • STEP 1
  • Put 500ml of the chicken stock into a pan. Add the lentils and simmer until tender, about 20 minutes. Heat 1 tbsp olive oil in a non-stick frying pan.
  • Put the chicken breasts in skin-side down and cook until the skin is golden brown. Turn over and cook for 5-6 minutes add the garlic to the pan, stir for a minute, then add the rest of the stock, lemon juice and zest and simmer for a couple of minutes.
  • Drain the lentils and toss through the parsley. Slice the chicken and serve on a bed of lentils with the pan juices spooned over.

Notes

Adapted from olivemagazine.com

Rich tomato and thyme soup

/in , /by

Perfect for blowing the cobwebs away, this warming soup features plum tomatoes, carrot and thyme. Finish by stirring through crème fraîche and serve with plenty of crusty bread.

Rich tomato and thyme soup

Print Recipe

Ingredients
  

  • Ingredients
  • onion 1 roughly chopped
  • garlic 2 cloves crushed
  • carrot 1 diced
  • olive oil
  • thyme leaves from 2 sprigs
  • chicken or vegetable stock 750ml
  • plum tomatoes 2 × 400g tins
  • tomato purée 1 tbsp
  • half-fat crème fraîche ½ 200g tub

Instructions
 

  • Method
  • STEP 1
  • Cook the onion, garlic and carrot in 1 tbsp oil until softened, about 5 minutes.
  • Add the thyme, stock, tomatoes and tomato purée, and simmer for 15 minutes until slightly thickened.
  • Pour into a blender and blend until smooth. Stir in the crème fraîche and serve.

Notes

Adapted from olivemagazine.com

Mushroom and brown basmati pilaf

/in , , /by

Our best pilaf recipe is easy as pie and light on the washing up; perfect mid-week. This recipe uses brown rice, mushrooms and cardamon; topped with yogurt and chives.

Mushroom and brown basmati pilaf

Print Recipe

Ingredients
  

  • Ingredients
  • garlic 2 cloves crushed
  • onion 1 large halved and sliced
  • chestnut mushrooms 250g sliced
  • butter 25g
  • brown basmati rice 250g
  • vegetable stock 500ml hot
  • cardamom pods 4 bruised
  • natural yoghurt 6 tbsp
  • chives a small bunch chopped

Instructions
 

  • Method
  • STEP 1
  • Fry the garlic, onion and mushrooms in the butter for 5 minutes.
  • Add the rice, stock and cardamon, cover and simmer for 25 minutes or until the stock is absorbed and the rice is tender.
  • Mix the yoghurt with chives to serve.

Notes

Adapted from olivemagazine.com

Raphael Duntoye’s marinated lamb cutlets

/in , /by

Raphael Duntoye is chef patron at La Petite Maison in London. His delicious recipe marinated lamb cutlets make for a delicious, Mediterranean-inspired, low-cal dinner.

Raphael Duntoye’s marinated lamb cutlets

Print Recipe

Ingredients
  

  • Ingredients
  • pitted kalamata olives 180g
  • acacia honey 1 tbsp
  • sherry vinegar 2 tbsp
  • smoked hot paprika a large pinch
  • cardamom powder a pinch
  • lamb racks 2 very well trimmed

Instructions
 

  • Method
  • STEP 1
  • Blend the olives in a food processor until smooth. Put in a bowl, mix with the honey, vinegar, paprika and cardomom and season with salt. Cut the racks into cutlets and rub the marinade all over the meat – leave for two hours in the fridge. Heat a griddle (chargrill) or frying pan to very hot. Cook the lamb cutlets for 2 minutes each side for medium. Serve with a few salad leaves and any pan juices.

Notes

Adapted from olivemagazine.com

Goat’s cheese and red onion tarts

/in , , , /by

Impress your guests by bringing out this delicious veggie tart made from scratch. Creamy goats cheese and sweet red onion is baked on top of shortcrust pastry with thyme and balsamic vinegar. A little effort but worth

Goat’s cheese and red onion tarts

Print Recipe

Ingredients
  

  • Ingredients
  • shortcrust pastry 500g block
  • red onions 2 very large
  • olive oil
  • balsamic vinegar 1 tbsp
  • thyme leaves chopped to make ½ tbsp
  • goat’s cheese 6 slices from a small log or
  • English goat’s cheese with a bloomy rind 3 halved

Instructions
 

  • Method
  • STEP 1
  • Heat the oven to 200c/fan 180c/gas 6. Line 6 tart tins (about 10cm across) with pastry and prick the bases.
  • Line with parchment and baking beans and bake for 10 minutes or until the pastry starts to brown, lift out the parchment and bake for another 5 minutes or until the pastry is crisp, dried and cooked.
  • STEP 2
  • Meanwhile, slice the red onion thickly (you need 6 fat slices). Heat a little oil in a large frying pan (you may need to use 2 pans, or do it in 2 batches) and carefully fry the slices, without breaking them, on each side until they start to soften, about 15 minutes in total.
  • Add the balsamic and thyme and bubble together.
  • STEP 3
  • Lift a slice of onion into each tart and put a slice of goat’s cheese on top, against one side of the pastry so it is off centre.
  • STEP 4
  • Bake until the goat’s cheese begins to bubble and brown a little. Drizzle with a little olive oil before serving.

Notes

Adapted from olivemagazine.com

Roasted carrot soup with herb crème fraîche

/in , , /by

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

Print Recipe

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

/in , /by

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

Print Recipe

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

/in , , /by

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

Print Recipe

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