Goan Fish Curry

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Goan Fish Curry

If you have read my blog before you will be well aware that my hubby and I love fish and seafood. However, my other half always maintains that fish has no place being in a curry. When he saw me making this dish the other day he, exclaimed ‘oh thats risky’, indicating that there was a chance that he wasn’t going to enjoy the dish!

I took the recipe from  Lean in 15 by Joe Wicks ; a book full of healthy recipes and fitness ideas, which you can complete in just 15 minutes. I’ve tried out several recipes already but this is definitely one of my favourites. The gentle warmth from the chilli and spices combined with the meaty fish and dash of lime really works and it is an excellent alternative to an Indian Takeaway. Despite his earlier misgivings, my hubby declared that if this dish was available at his local Curry House he would be ordering it every time…high praise indeed!

Goan Fish Curry

Prep 15 mins

Serves 2

Ingredients

3 cloves garlic, chopped
3cm ginger, chopped
1 green chilli, chopped – with seeds if you like it hot, although I removed them in my version and the curry was just right for me and my hubby who likes spicy food.
2 chopped tomatoes
1 tbsp coconut oil or 6-8 squirts or coconut oil spray
1 red onion, diced
1 tbsp garam masala
1 tbsp ground cumin
1 x 400ml tin of full-fat coconut milk
500g haddock fillet, skinned and cut into large chunks (or use 300g and add 8-10 king prawns, as I did in this recipe)
Juice of 1 lime
½ bunch of coriander leaves chopped

Method

  1. In a food processor (I used my mini processor) add the the garlic, ginger, chilli and tomatoes and blitz until smooth, then leave to one side.
  2. Spray coconut oil in the pan and fry the onion under a medium heat for 2 minutes, stir throughout.
  3. Add in the garam masala and cumin and then continue to stir as for 30 seconds.
  4. Add the ingredients you blended earlier and bring to the boil before pouring in the coconut milk. Once added, make sure that the sauce is brought to the boil again. At this stage, I turned off the heat and left the sauce on the hob as I wasn’t ready to cook the fish just yet, but if you are ready, you can simply proceed with the next stage of the recipe.
  5. Add the haddock pieces and the prawns to the curry, and simmer gently. Cook the fish for about 3 minutes, or until it is cooked through.
  6. Season and stir in the lime juice and then taste to ensure you are happy with the flavours and add more lime or seasoning as required.
  7. Serve with a sprinkling of coriander and a wedge of lime.
  8. This recipe freezes well, although I would probably freeze the sauce in batches and add the fish or even chicken when needed.
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Ricotta fritters with tomato sauce & courgette salad

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Ricotta fritters with tomato sauce & courgette salad

This tasty dish went down a treat when my son’s vegetarian girlfriend came to stay and it was also enjoyed by the rest of my carnivorous family. The recipe is taken from Jamie Oliver’s 15 Minute Meals and I would definitely cook it again.  The ricotta fritters were light and delicate and worked well when combined with the spicy tomato sauce and courgette salad. It is relatively easy to make as long as you do not disturb the fritters too much whilst they are cooking. A lovely little supper dish for a summers evening, although I dare say it would be well received whatever the time of year it is.

Ricotta fritters with tomato sauce and courgette salad

Prep 15 mins – although took me nearly 25mins to prep and cook

Serves 4

Ingredients

For the sauce

  • 25 g dried porcini mushrooms
  • 4 anchovy fillets
  • 1 dried red chilli
  • 2 cloves of garlic
  • 700g passata
  • 8 black olives (stone in)
  • ½ a bunch of fresh basil

For the fritters

  • 1 large free-range egg
  • 400 g ricotta cheese
  • 1 whole nutmeg for grating
  • 1 lemon
  • 40 g Parmesan cheese
  • 1 heaped tablespoon plain flour
  • olive oil
  • balsamic vinegar

For the salad

  • 400 g firm green or yellow baby courgettes
  • 1 tablespoon extra virgin olive oil
  • 1 fresh red chilli
  • ½ a bunch of fresh mint
  • 1 lemon

Method

1. Cover the porcini with boiling water and leave to soak.
2. In a bow,  mix the ricotta with egg, finely grated 1/4 of nutmeg, lemon zest, parmesan and flour and then beat together.
3.Add a tablespoon of olive oil to a frying pan and then dollop 8 tablespoons of the mixture in to the pan. Turn carefully with a spatula when the bottom is golden and as I mentioned previously try not to move the fritters around too much.
4. Add chilli,  anchovies and garlic to a frying pan with a splash of olive oil. Then add passata and finely chopped porcini with half the soaking water. Season and bring to the boil.
5. Add stoned squashed olives (squashing helps remove the stone) and then add the chopped basil leaves, but don’t forget to keep some to use as garnish later.
6. Using a food processor grate the courgette. Add to a bowl with seasoning, lemon juice and olive oil. Then add finely chopped chilli and some mint from the top half of the bunch. Mix the salad together gently with your hands.

7. Place the fritters in the sauce in a serving dish or if you wish to be more rustic in the pan the sauce was cooked in. Garnish with the rest of the basil leaves, some balsamic and a few lemon wedges on the side.

Mackerel Salad with Beetroot and Horseradish Cream

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Mackerel Salad with Beetroot and Horseradish Cream

 Midweek I am always in a rush to find something quick and easy to make for supper and a simple salad or snack is usually the answer. We all know that fish and particularly oily fish is good for us, so last week I plumped for peppered mackerel. The recipe for this chosen dish is simply based on a salad I tasted in a local cafe last year. I recall at the time I was impressed with the combinations of flavours and pleased with myself that I had made such a good choice for lunch.

Mackerel has quite an intense flavour with creamy meat, so I knew I needed something sharp and possibly sweet to cut through the oil and compliment the robustness of the fish. With this in mind I selected beetroot as an accompaniment and just to add an extra kick, I combined horseradish and Creme Fraiche to create a cream dressing for the salad. The crunchy and creamy textures combined with the sweetness of the beetroot and the heat from the Horseradish work extremely well together. This results in a salad which is not only scrumptious, but packed with healthy produce and perfect for a mid-week supper. Try it and I bet it will put a spring in your step!


Mackerel with Beetroot and Horseradish Cream

Prep Time 15 mins

Serves 2

Ingredients

10-12 Small New Potatoes

2 Peppered Mackerel Fillets

4 Beetroot

Mixed leaves

1 Red Pepper

10-12 Cherry Tomatoes

2 Dessert Spoons of Creme Fraiche

2 Tsps of Horseradish (add more if you like it hot)

Method

1. Boil the kettle first as this saves time. Thanks must go to Jamie Oliver for this helpful tip.

2. Slice the new potatoes in half (lengthways) and put in a pan with the boiling water and cook for about 15 minutes until soft. Check after 10mins.

3. Place the mixed leaves in the bowls and slice the tomatoes in half and add to the leaves. Finally add sliced pepper to the salad.

4. Remove the mackerel from its skin and remove any rogue bones you can see or feel. Then roughly tear the mackerel into bite sized pieces and scatter over the salad.

5. Whilst you are waiting for the potatoes to soften mix the creme fraiche with the horseradish and leave to one side. Taste to check you have got the balance right and adjust accordingly.

6. Once the potatoes are ready, drain and if time allows cool a little and then scatter amongst the mackerel.

7. Finally dollop small spoonfuls of Horseradish cream over the salad and serve.

Scrambled Egg with Avocado

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Scrambled Egg with Avocado

I’ve recently subscribed to a new app on my iPhone which is another great idea to promote healthy living from Jamie Oliver. The YOU-app is about making simple micro-actions each day to create a better you, in order to live a happy, healthy life. I know we all try to do this but sometimes our best intentions don’t always happen. The YOU-app gives you one micro-action each day which you complete by taking a picture. So for example my action for today was to ‘Pimp my Breakfast’.  I have been aware of the health benefits of eating avocados for quite some time and have been thinking about ways to incorporate this fruit into my diet, so today was the day to try something new. Originally I was simply going to slice a boiled egg and the avocado on toast but after a quick search I came across the website thekitchn.com which listed 10 Ways to Eat and Avocado for Breakfast. However, it was the suggestion to use the avocado with scrambled eggs which caught my eye and I was intrigued to find out whether these two ingredients would work together. I started to prepare the breakfast and immediately my hubby asked what I was making and no surprise  he wanted in on the experiment. The result was eye-opening and absolutely delicious (we both agreed). The the combination of the avocado with the scrambled eggs made the dish even creamier and if you are an egg lover I recommend you give this a try. I wondered if Jamie Oliver would agree that I had managed to ‘Pimp my Breakfast’, so just to be sure I decided to add just a few dashes of Tabasco to my eggs to give a little kick to whole dish and my metabolism. A great start to the day, so thank you very much to Jamie Oliver for the inspiration.

Scrambled Egg with Avocado (Tabasco optional)

Prep – 5mins Cooking 3-5mins I

Ingredients

2 Eggs (I used Old Cotswold Legbar from Waitrose)

1 tbsp Semi-skimmed Milk

1 medium Avocado

1 – 2 slices of Granary bread

Salt and pepper

Tomatoes and cucumber to garnish Tabasco (optional)


Method Beat the eggs and milk and then add to a pan over a low heat. Prepare a simple salad garnish and pop the bread in to toast. When the eggs are barely set, and still soft, scoop out the avocado in small junks and add straight to the pan with the eggs. Stir in, gently cooking until warmed through. Taste and season with salt and pepper. Serve immediately! If you are feeling daring and understand the health benefits of spicy kick, then add a few drops of Tabasco before tucking in!