Posts

Antipasti salad

/in , , , /by

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

Print Recipe

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

/in , , /by

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

Print Recipe

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

/in , , /by

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

Print Recipe

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

/in , , /by

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

Print Recipe

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

/in , , , /by

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

Print Recipe

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

/in , , /by

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

Print Recipe

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

Posh hummus

/in , , , , /by

This poshed-up hummus with tomatoes and spring onion tastes so much better than shop-bought. Eat as a dip or in falafel wraps – it will be your new favourite.

Posh hummus

Print Recipe

Ingredients
  

  • Ingredients
  • chickpeas 400g tin rinsed and drained
  • olive oil
  • lemon 1 juiced
  • pitta bread to serve
  • tomatoes 2 chopped
  • paprika to sprinkle
  • spring onions 2 finely chopped

Instructions
 

  • Method
  • STEP 1
  • Whizz the chickpeas to a dryish paste in a food processor. Add olive oil and lemon juice to taste and a little water if necessary, keep whizzing. Stir in the spring onions and tomatoes and season well. Dust with paprika and serve with pitta bread.

Notes

Adapted from olivemagazine.com

Chicken quesadillas

/in , /by

These chicken quesadillas make a great spicy snack or meal and couldn’t be easier to put together. Make use of cooked chicken slices and a jar of sweet red peppers to have this on the table in less than 30 minutes

Chicken quesadillas

Print Recipe

Ingredients
  

  • Ingredients
  • flour tortillas 8
  • chicken breasts 2 cooked and sliced
  • Peppadew sweet peppers 150g drained and roughly chopped
  • red onion 1/2 finely sliced
  • rocket a handful
  • Gruyère cheese or comté 200g grated

Instructions
 

  • Method
  • STEP 1
  • Sprinkle 4 tortilla wraps with the ingredients. Top with the remaining tortillas.
  • STEP 2
  • Heat a non-stick frying pan, add a quesadilla for 3-4 minutes until the tortilla browns, then flip and cook the other side. Repeat with the other quesadillas, then serve in wedges.

Notes

Adapted from olivemagazine.com

Spiced lentil soup

/in , , /by

This quick and easy soup is low fat and ready in just 30 minutes. Fry some bacon pieces to sprinkle on top, or add a tin of chickpeas with the veg for a more rustic feel.

Spiced lentil soup

Print Recipe

Ingredients
  

  • Ingredients
  • oil for frying
  • ginger a small piece peeled and grated
  • cumin seeds 1 tsp
  • chilli flakes a pinch
  • onion 1 finely chopped
  • carrots 2 large peeled and grated
  • red lentils 150g
  • vegetable stock fresh cube or concentrate made up to 1 litre
  • lime 1 juiced to taste
  • coriander a small bunch of leaves

Instructions
 

  • Method
  • STEP 1
  • Heat 1 tbsp oil in a large pan and fry the ginger and spices for a couple of minutes.
  • STEP 2
  • Add the vegetables and cook for 5 minutes more then add the lentils and stock.
  • STEP 3
  • Bring to the boil and simmer for 15 minutes, stirring occasionally until the lentils are tender. Blend until smooth or leave chunky.
  • STEP 4
  • Stir through a squeeze of lime juice and serve sprinkled with coriander.

Notes

Adapted from olivemagazine.com