Aubergine Involtini
This is a tasty vegetarian/vegan dish, ideal as a canapé, lunch or first course, and can be served hot or cold. Ingredients – serves 2 1 whole aubergine cut into slices length ways, about 1/4 cm thick oil salt and freshly ground black pepper Filling 3 tablespoons sultanas 3 tablespoons pine nuts 2 cloves garlic, finely chopped 3 tablespoons capers, rinsed, drained and chopped 3 tablespoons chopped flat leaf parsley Zest and juice of one orange 3 bay leaves, chopped Brush the aubergine slices with a little oil and season with salt and pepper. Heat a non-stick pan over a high...
Read MoreLunch Wraps – Moroccan Chicken
Trying to improve the ratio of protein and vegetables in your diet while reducing the starchy carbohydrates can be difficult, especially at lunchtimes when we tend to grab a sandwich. Now I’m not saying that sandwiches are a bad thing, especially if they are made with wholegrain bread or sourdough, but if you are trying to reduce your starch intake, bread isn’t really the best choice you could make. So, try making a wrap made with flaxseeds as a substitute for bread, giving you the convenience of a sandwich but without the starch. Here is the comparison of the typical nutritional...
Read MoreSalmon and Smoked Salmon Fishcakes
There are many recipes for fishcakes, and this one is simplicity itself. Delicious hot or cold, they make a great snack, or a more substantial meal. Ingredients – makes 4 large fishcakes 400g cooked salmon, skin removed 100g smoked salmon, chopped 1/2 a cooked and mashed butternut squash 4 tablespoons creamed horseradish sauce 4 tablespoons ground almonds salt and freshly ground black pepper a little oil for frying Mix all of the ingredients together in a bowl. Divide the mixture into the desired portion size and form into patties, firming the fish mixture in your hands....
Read MoreFish – Back to Basics Cookery Course
Another fun and mucky session on the Fish Course last night. Everyone went home a little tired, but definitely not hungry, and had plenty of dishes to show off to friends and family. The fish we prepare and cook differs from session to session, depending upon availability and freshness. After getting to grips with filleting and gutting both flat and round fish, we took a break for dinner, with halibut for the first course, and organic salmon for the main course. We had a good mix of white and oily fish, and here is a complete list of the dishes we prepared, cooked and tasted last...
Read MoreVenison Chilli
What’s in your chilli? I like to make mine with venison mince which has all the benefits of red meat but with much less saturated fat. The next question is, what spices do you like to use? I have put my chilli mix in the recipe below. Ideally I would buy whole spices, toast them in a dry frying pan and then grind them; this gives the best flavour. However, most of us use powdered spices for convenience which is fine. Just make sure they are fresh (they lose their pungency very quickly) and dry fry them in your method. My recipe below is a great balance of protein, vegetables...
Read More