Lime, Chilli and Gin cured Salmon with pickled cucumber and radish, avocado and wasabi mousse, pea shoots and trout crisp

Well, I thought this was a pretty good competition entry, until I realised that it was entered by me, and I'm not a teachers pet so I had absolutely no chance whatsoever. Anyhow, I still thought it was good enough to share on here, as my family enjoyed it and i thought it was one of my nicer looking plates of food.

It may look difficult, and too chefy, but I promise you it's really easy. The salmon can be prepared ahead. And even though the pickled vegetables look complicated, there really simple. All you need is a really sharp knife and a peeler if you don't have a mandolin.

The avocado mousse is super delicious and creamy, just make sure you do it no more than an hour before, otherwise it will discolour. If your serving a lot of people it can easily be plated up before hand, if your luckier than me and have loads of bench space.
Its also be easily adaptable, swap out the salmon with sea trout if you can't find salmon. If your intolerant to dairy just take out the cream, it will be less creamier but otherwise the same. If you can't get hold of the cucumber or radishes both can easily be swapped with carrots or courgette both which could be sliced either way depending on the thickness, but since the radishes were in season i used those.

Ingredients 

For the trout:

X4 100g portions of trout

2 limes, zest

2 chillis, finely chopped

150g salt

150g sugar

150g Gin                                                           

For the pickle:

1 cucumber

100g radish

¼ cup rice wine vinegar

½ tsp sugar

¼ tsp salt

For the mousse:

1 avocado

2 tsp wasabi

1 tbsp extra thick double cream

Pea shoots

1.    Remove the skin from the trout and set aside. Thinly slice the trout.

2.    Dissolve the salt, sugar in the gin, before adding the lime and chilli. Lay the slices of trout on a tray before covering in the cure. Cover and leave to cure for 1hr (or until firm) in the fridge.

3.    Meanwhile, make the pickle by dissolving the sugar and salt in the vinegar. Finely slice the radishes and the cucumber lengthways before adding into the liquid. Leave to pickle for 1hr, stirring occasionally.

4.    When almost ready to serve, blend together the avocado and cream. Add wasabi to taste. Season.

5.    Pat the skin dry, before lightly oiling, season and place on a tray in a hot oven (190c), until golden and crisp.

6.    When ready to serve, wash the trout to remove the cure.

7.    To serve, smear the mousse on the plate, place the trout on top, roll up the cucumber and sprinkle over the radishes and pea shoots.

Beef Rendang

We're now well into the Year now, and I'm sure occasionally your healthy eating and fitness resolution, has been broken at least a couple times. Well, i can help on the meal front, but maybe not the exercise front (but new workout gear, is always the best way in my opinion). A good, old curry is exactly what you need, and in my option Thai curry's are the best as the are so fresh but warming at the same time. They are also a lot healthier, without the oil that Indian curry's have.

This curry is super easy to make, and one of the most flavoursome, I've ever had. Plus, once you've seared the meat, you add in the rest of the ingredients, and leave it, so it's perfect for a dinner party, especially at this time of year as its so warming with the chilli. Its also super easy to double up if your feeding a large crowd.

I would also like to apologise, that i couldn't wait any longer to take photos of this, because this is my old worktop, and as you can probably tell by previous posts, that my new worktop is much more photogenic.

 If your worried about the meat being tough, i sometimes cook it fully with the lid on, so the liquid doesn't evaporate, then for the last 30mins of cooking, i take the lid off, to reduce the liquid, until it thick. Serve with Asian greens, lightly steamed. If you are feeling hungry serve with fluffy coconut rice. For a hotter curry leave the seeds in more of the chillis, instead of taking some out.

Ingredients

2 red onions, roughly chopped
5 garlic cloves, peeled
2 tbsp grated ginger
6 large red chilli, 3 deseeded, 3 with seeds
3 lemongrass stalks, white part only
3 tbsp oil
2 tbsp ground cumin
2 tbsp ground coriander
2 tsp turmeric 
2kg stewing steak
400ml tin coconut milk
2 cinnamon sticks
1 tbsp tamarind paste or lime juice
2 tsp sea salt
1 tbsp soft brown sugar

1. place the onion, garlic, ginger, chilies, and lemon grass into a food processor and blend to a paste.
2. heat the oil in a large heavy-based pan over a medium heat. Add the paste and the cumin, coriander and turmeric and cook, stirring, for 2 mins or until fragrant.
3. Add the stewing steak and cook over a high heat for 4-5mins or until the beef is just sealed.
4.  Add the coconut milk, 400ml water, cinnamon stick, tamarind paste, salt and sugar and bring to the boil.
5. Reduce the heat and simmer, uncovered, for 2- 2 ½ hrs , stirring occasionally, or until the meat starts to break up and most liquid has evaporated. 
6. Serve with steamed rice and steamed asian greens e.g. pak choi.

Carrot and Lentil Soup

Personally, i think that January, when it still cold and wet, is a rubbish time of year to go on a diet. Luckily soups are healthy, and are perfect for those freezing days, where you just want to stay bundled up in bed all day and the frost still hasn't thawed by lunchtime. This is definitely my favourite soup that I've ever made, despite losing the tip of my thumb at least twice!!(graters are dangerous things you know!)

By far tastier than shop bought soups, and better for you, without any preservatives. The lentils which are full of protein, and fibre to fill you up, without the need to snack later in the day. The carrots, add essential vitamins and minerals, antioxidants that will help clear skin and aid digestion . The added bonus of the chilli and cumin seeds, add flavour and added health benefits such as keeping away the flu, and clearing away the sniffles.

Personally I would love to make with chicken stock, as I think it tastes better, but if your vegetarian, or like me have a vegetarian in your family, then feel free to use vegetable stock. If your vegan use a dairy free milk, or top with more stock. I personally like to top with feta cheese for an added tang, plus it helps it to cool down quickly, as I'm very impatient but feel free to not put it on, or add a dollop of plain yogurt if you don't have any. 

Ingredients 

2 tsp cumin seeds
1 tsp chilli flakes
olive oil
750g carrots, grated 
140g red lentils
1 l veg/ chicken stock
1/2 cup milk

1. lightly toast the cumin and chilli flakes, until fragrant, set aside around half
2. add the rest of the ingredients, bring to boil, then simmer for 15 mins or until the lentils are cooked
3. blend until smooth
4. sprinkle with the reserved cumin seeds and chilli, sprinkle with feta or a dollop of yogurt if wished

Griddled Courgette with Mozzarella & Sweet Chilli Dressing

Sadly, the only courgette recipe this year (completely forgetting about this one). Unless you don't like courgettes, then "yay" for you!! Luckily for both my sisters, Dad only planted 2 plants, and this year wasn't a very good for year, for growing courgettes! Meaning it was a very sad year for me. Normally, we grow so many that we end up giving loads away, but this year we had to buy some, i know shock horror!

Since i love courgettes, and I'm always trying to find new recipes, when i came across this one, i did i little excited dance. Its fits my claim "i could eat mediterranean food every day, for the rest of my life" (not that i am) quite nicely. With several of my most loved ingredients, namely the mozzarella (of course, it's in the top 5 favourite cheeses list!!) and the basil.

The sauce is quite sweet on its own, but paired with the courgettes, it balances out. The sauce is also very versatile, and would work well with salmon and chicken, or if you reduce the sugar, it would make a great dipping sauce. 

Serve as a side dish, with fish or chicken, or as a light lunch with added salad  leaves to bulk it up a bit. We had it with grilled mackerel, and my quinoa salad, not the most well planned, and everything works together beautifully meal, but one of the tastiest. 

Ingredients
100g caster sugar
150ml rice wine vinegar
2 cloves garlic, finely chopped
3 large chillis, deseeded and finely chopped
700g courgettes
1 ball of mozzarella
olive oil
basil leaves, to finish

1. In a small pan, heat the sugar and vinegar with 150ml water. once the sugar has dissolved, add in the garlic and the chilli. Simmer gently for 20mins until reduced and syrupy. Set aside to cool completely.
2. Slice the courgettes finely. Toss in oil and seasoning.
3. Heat the griddle pan or barbecue  to hot.Cook the courgettes, until tender and charred.
4. Arrange on a serving plate, tear over the mozzarella and drizzle with the dressing. Scattered with basil. 

Harissa Salmon with Lemon and Herb Giant Couscous

Ending the week with my Birthday tea. I realise it was quite a few weeks ago, but haven't had time to share this with you yet, but i just had too, because it's just so good. Before you ask, and start accusing me of claiming my mums cooking, um no, I cooked my own birthday tea, as she was busy and i didn't want to wait( probably until next year). Before we continue, I would like to apologise for the salmon juices leaking onto the plate, I was in such a rush, I didn't have time to drain the salmon juices properly.

My favourite fish paired, with lemony couscous just a marriage made in heaven, obviously the lemon had something to do with( the obsession continues, i bought 10 lemons yesterday). I also love this recipe because, it's super quick and easy, just marinate the salmon before you go to work, chop the herbs up while you're waiting for the oven to heat up, then the it's only 10 mins until the salmon is ready!

I used wholewheat giant couscous, as it's healthier and gives a lovely nutty flavour, but feel free to use white giant couscous, or normal couscous would give the same effect. If you want something different, to impress someone, you could always use rose harissa, to give a delicate floral flavour. I served it with asparagus, as it was in season, and my birthday meal always has to contain asparagus, but feel free to swap it, with something else, or if you've already had your 5 a day, you can leave it out.

Ingredients

2 tbsp Harissa

1 tbsp coriander seeds, crushed

Grated zest and juice of 1 lemon

5 salmon fillets, or one large 600g fillet

1000ml chicken/ vegetable stock

500g giant couscous 

Olive oil

Handful fresh flat leaf parsley

Handful fresh mint

Handful fresh coriander

Salt and pepper

1. Mix half the lemon zest with Harissa, and crushed coriander seeds.

2. Rub the mixture over the salmon. Leave to marinate for 30 mins, or longer.

3. Preheat the oven to 170°c, gas 3.

4. Whilst the ovens heating up, roughly chop the herbs

5. Roast the salmon for  10-12mins( it's ok for both sizes of fish, just bunch the individual fillets together, mine were just removed from the fridge), or until just cooked through. 

6. Meanwhile, bring the stock to simmer, add the couscous, cook for 6-8 mins until tender. Drain.

7. Cool slightly, toss in the herbs, lemon zest and juice and oil. Season.

8. Flake over the salmon, serve with asparagus if wished. enjoy.

May Favourites 2015

First of all, sorry about the lack of posts, the end of May is particularly busy, with my birthday, then my dads birthday, just a few days later. Unfortunately for the blog, its been busier than normal, with finishing college and events(more on that in tomorrows post). Now, onto this months favourites, not that there are many!

1. Green Tea- I admit, i started drinking it again because i heard of the health benefits, but now i cannot go without a cup after I've had my breakfast, if i don't i feel weird.

2. Topshop White Shirt- If i could, i would wear this everyday, its so light and airy, but covers my shoulders, which might sound like a weird thing; but personally, i prefer wearing light shirts to vests, as like yesterday proves, i burn easily (should probably learn to put sunscreen on).

3. Chili flakes- I put these on literally everything, kind of obsessed. If i using tinned tomatoes and tomato puree, this goes in as well.

4. Lemons- As the saying goes" when life gives you lemons, make lemonade", oh wait sorry cake because cake is x1000 better than lemonade( keep any eye out for that next week). I also love adding the juice to salads, instead of vinegar, for a more refreshing taste.

And i shall bid you goodbye, until tomorrow, leaving you with a picture of Fleur.Let Me know what have been your favourites, is there anything i should try?

Sorry for all the plugs in this post, and no i wasn't sponsored by myself, to plug myself(insert winking emoji). Sorry not sorry.

Chargrilled Courgettes, Aubegine and Pepper Salad

Still dreaming about this salad.....I'm not lying, I promise! Recently, I've been constantly craving it, as it was just so tasty, but unfortunately, its one if I have all the ingredients, and a lot of time on hand to make it, even if i used the barbecue to speed up the process (actually thinking about that, it would be x10 quicker....ah never mind, you live and learn!).

I think we need to talk about the ingredients, in this salad though...In particular the olives; i love them so much, i reckon i could probably eat the whole jar in one sitting. Not to mention the courgettes, which i love so much, that i can't even wait, for the ones my Dad grows to be ready! And aubergines, my new found love, and i don't even care that my sister and Dad don't like them, because now I'm trying to find, loads of other recipes to use them in.

Feel free, to take out any vegetables you don't like. Can we also take a moment, to appreciate that this salad doesn't have any feta in (yep, I kinda addicted to it), but of course, feel free to add it: Personally, i would tear over mozzarella, to basically have heaven on plate. I also used sundried tomatoes chopped pieces, but feel free to chop up whole sundried tomatoes,as they are easier to find. Serve this salad on its own, or as a side dish.

Ingredients

3 red peppers
3 aubergine
2 courgettes
2 red onions
1  large red chilli
1 garlic clove
6tsbp olive oil
2 tbsp red wine vinegar
12 whole sundried tomatoes
2 handful black olives( i used kalamata) 
fresh basil leaves

1. On large griddle pan/ saute pan/ barbecue, cook the peppers, aubergine, onions and courgettes, until softened and either browning, or have bar marks.
2. Meanwhile, mix together the oil, vinegar, finely chopped chilli and crushed garlic.
3. As the vegetables are done, add them into the dressing to marinate.
4. When all the vegetables are cooked, add in the olives, sundried tomatoes, basil and seasoning. Toss.
5. Serve, drizzle with more oil if wished.

Warm Coconut and Spinach Dhal

As my family and anyone that knows me well, will tell you, I love lentils. The green puy lentils are my favourite, but the red lentils in a curry, are good too! Hence this curry. Not to mention, how good they are for you; which is partly why I started eating them (not mentioning how tasty they were when I first tried them, the green lentils was served with confit duck; So of course it was delicious).

   This curry is very creamy, so if you prefer a lighter curry, then swap half of the coconut milk with vegetable or chicken stock. If you want it a bit spicier, feel free to add finely diced fresh red or green chili, which I would do if my youngest sister wasn't eating it(shes doesn't like extremely spicy foods, and knowing me i would make it too spicy for her!).

  

Serve with rice or naan bread if you like them. I served it with paratha bread, which my mum buys from a specialist Indian food shop, but feel free to make your own. They are incredibly buttery and moreish , and sorry but that after naan bread will never be quite as good unless is homemade(but then all bread is great homemade).

Ingredients

250g red lentils 

1 onion

1 garlic clove

20g fresh ginger

4 tbsp oil

1 tsp mustard seeds

1/2 tsp cumin

1/2 tsp ground coriander

1/2 tsp garam masala

1 tsp turmeric

500g fresh spinach

400 ml coconut milk

200 ml water

1/2 lemon, juice

1. Cook the lentils for about 8 mins, drain

2. Meanwhile finely chop the onion and garlic. Peel and grate the ginger.

3. Sweat the onion until soft and add in the garlic, ginger and spices.cook for 1 min

4. Add the spinach, and cook for 2-3 mins

5. Add the coconut milk and water

6. Pop in the lentils, mix in and cook for 5 mins or until hot

7. Season and mix in lemon juice to taste.

8. Serve