Month: July 2015

Pan-fried Seabass with a Chilli Lime Slaw

PAN-FRIED SEABASS WITH A CHILLI LIME SLAW

Seabass chilli lime slaw image

This is my food heaven, crunchy, super tasty and oozing health! I will sit back tonight feeling very smug after eating this baby! šŸ˜‰

Serves 4

210g White Cabbage, finely shredded
140g Mangetout (Snow peas) finely sliced lengthwise
2 Sitcks of Celery, Julienned (thin strips around 5cm long)
5 Spring Onions, finely sliced
1 flat tbsp Caster Sugar
2 tbsp Extra Virgin Olive Oil
2 tbsp Lime Juice
2 Red Chillies, finely chopped
Olive or Rapeseed Oil
4 x Seabass Fillets
Maldon Sea Salt and Black Pepper

Serve with lemon or lime wedges.

Start by making the chilli lime slaw. Add the cabbage, celery, mangetout and spring onion to bowl and mix well. Cover and set aside.

Whisk together the caster sugar, olive oil, lime juice and red chillies for the slaw dressing.

Add the dressing to the slaw and mix well.

For the fish, heat the oil in a pan and cook the fish for around 3 mins each side or until nice and golden brown and cooked through.

Spoon the slaw onto plates and top with the fish and a wedge of lemon or lime, add some brown rice if you fancy! Boomalicious!!

#healthyeating #seabass #cleaneating #fitness #pt

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Tortilla EspaƱola

Tortilla EspaƱola

Tortilla EspaƱola

The simplest ingredients, combined creating a wondrous flavour! A cheeky touch of cumin adds a little je ne sais quoi! Eat for lunch or a light dinner. You can make in advance and reheat too or eat cold.

1 Large Onion, cut into very fine slices
3 Medium Potatoes cut into very fine slices
6-7 Large Eggs
1/2 tsp Cumin
Maldon Sea Salt and Black Pepper
Olive Oil

Add about 1 tbsp of oil to a large non-stick frying pan with a lid. Soften the onions for around five mins on a gentle heat before adding the potato.

Add the potatoes, season well and fry very gently for a few mins stirring from time to time to prevent any sticking. Put on the lid and keep the heat nice and low. Stir very gently from time to time until the potatoes are nice and soft, replace the lid. Take the lid off for the last few mins so any water evaporates. This generally takes around 15-20 mins.

In a large bowl, crack in all of the eggs.

Add a few pinches of salt, some black pepper and the cumin. Whisk up really well.

Add the potato and onion mixture and combine well.

Add the mixture to an omelette sized pan and cook on a gentle heat until it feels nice and firm.

When it is firm, using a plate slide it out and flip it over to cook on the other side.

Again cook very gently until cooked through.

Lush served with a nice green salad and some crusty bread. šŸ˜‹

Red Rice Salad

Red Rice Salad

Red rice salad

I always love researching a new salad. This one has some of my favourite flavours in it. Totally delish and the perfect barbecue accompaniment.

Serves 4

250g Carmargue Red Rice
200g Fine Green Beans cut into small pieces
2 Large Red Onions Quartered
200g Goats Cheese
Juice 1/2 Lemon
3 tbsp Extra Virgin Olive Oil
1 Garlic Clove Crushed
A handful of Finely Chopped Flat Leaf Parsley

Cook your rice in accordance with the instructions on the pack (roughly 25-30 mins)

Add the beans for the last three mins of cooking.

Drain and rinse in some cold water, drain again.

Add the beans and rice to a large bowl.

Add the onions to a roasting tin, drizzle with some oil and roast for 30 mins at 180c(do this once you have put the rice on to cook)

Once done, add the onions to the rice.

Mix the oil, lemon juice, garlic and parsley together.

Pour over the rice mixture and thoroughly combine.

Crumble the goats cheese over the top.

Boom! A lush salad for a fine day!