Author: Jennie

Pan-fried Seabass with a Chilli Lime Slaw

PAN-FRIED SEABASS WITH A CHILLI LIME SLAW

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

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

Tortilla Española

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. 😋

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!

Spaghetti Bolognese with Secret Veggies

This one is for my babies! They simply cannot get enough of this. I generally make a huge pot and freeze some. Except for the mushrooms the veggies are all whizzed in a food processor and are some small no one notices them, therefore no picking! Result, veggies in and huge smiles of faces!!

1.2 kg Lean Mince Beef
1 Onion, minced in a food processor
2 Cloves Garlic, minced in a food processor
3 Carrots, peeled and minced in a food processor
2 Sticks Celery, minced in a food processor
1 Courgette, minced in a food processor (Optional)
2 tbsp Tomato Purée
2 Tins Chopped Tomatoes
A Big Glug Red Wine
250ml Beef Stock
A Handful of Fresh Chopped Basil
Olive Oil

Add the mince in a couple of batches to a large pot, fry until well browned all over. Breakup the mince as you go. Remove from the pot,meet aside.
Add a dash of oil to the pot and fry the onion and garlic gently for 5 mins.

Add the rest of the veggies and fry for a further 3-4 mins.

Add a good splash of red wine, cook for a couple of mins.

Add the tomato purée and stir.

Add the tinned tomatoes and the beef stock.

Stir, bring to the boil and then simmer gently for around 30 mins.

Just before the end, add the chopped basil.

Serve with spaghetti or whatever pasta you fancy and some nice fresh Parmesan shavings! Delish!!

Chilli Con Carne

Everyone has their own wee special way for Chilli Con Carne, this is my version. It is full of flavour and easily adaptable for kids by some tricks I have employed to cater to the varying tastes on heat levels in our house.

I have played around with Chilli con Carne over the years, I have been known to add 90% cocoa dark chocolate to it! Serve with rice, tacos, tortilla wraps….it is so versatile! Best bit it is so quick to make!

Serves 5

1kg Mince Beef
2 x 400g Kidney Beans, drained
1 x 400g Chopped Tomatoes
1 tbsp Tomato Purée
1/2 Cinnamon Stick
1 tsp Cumin
1 tsp Dry Oregano
1 tsp or either Mild or Hot Chilli Powder
1/2 tsp Hot Paprika
1/4 Cayenne Pepper
1 Onion, finely chopped
1 Green or Red Pepper Finely chopped
1-2 Fresh Chilli’s chopped (optional)
300ml Beef Stock
Rape Seed Oil

In order to reduce the level of fat to as low as possible, I brown the mince first at quite a high heat. As it releases fat, I drain the majority out. Whilst some may argue that you loose flavour this way, I firstly don’t think this is the case here as it is packed with flavour.

Once browned, remove the mince.

Add a dash of oil and fry the onion gently for 5-7 mins until soft.

Add the pepper and fresh chilli if you are using it and fry for another couple of mins.

Put the mince back in and add the cumin, oregano, chilli powder, cayenne, hot paprika and cinnamon stick.

Stir and cook for a couple of mins.

Add the tomato purée, stir and cook for a minute.

Add the tin of tomatoes and stock and bring to the boil.

Turn down and cook gently for 1/2 hour.

Add the beans and cook for a further 15 mins.

Bingo bango! Tasty, healthy, lush!
#chilliconcarne

RK French Martini…. #worldmartiniday

when in Rome! #worldmartiniday

Oven Roasted Salmon with Green Curry Vegetables

Serves 1

This one is a bit of a ‘fly by the seat of your pants’ type recipe! I had a load of random vegetables in the fridge and wanted to use them up, however the thought of steamed veggies did not appeal! I decided to give them a bit of Thai flavour!
1 Salmon Fillet
1 Large Handful Sugar-snap Peas, topped, tailed and halved on the diagonal
1 Large Handful of Tender stemmed Broccoli
3 Spring Onions Chopped
To be honest, a bit of whatever mix of veg you have!
1 Dessert Spoon Mae Ploy, Thai Green Curry Paste
A Dash of Fish Sauce
A Dash of Oyster Sauce
1/2 can of Coconut Milk
A Splash of Water

Heat the oven to 180c. Wrap the salmon up ‘en papillotte’ and cook for 10-15 mins. Depending on how well you like it cooked.

Meanwhile, take the coconut milk add it to a pot and bring to the boil.

Add the curry paste and cook gently for another five minutes, stirring.

Add the oyster sauce and fish sauce, stir well.

Add a splash of water.

Add the veg and bring to the boil, turn down and cover, cook for around five minutes or until done to your liking.

Voilà, tasty veggies!

Curried Carrot and Lentil Soup

This soup is packed with gorgeous, natural flavour and you can eat it without feeling in the slightest bit guilty! Result!!

1 Large Onion Chopped finely
1kg Carrots, peeled and chopped
100g Red Lentils
1.5l Chicken or Vegetable Stock
Maldon Salt and Pepper to taste
Olive Oil
3 tsp Curry Powder (I used 2 mild and 1 medium…depends how spicy you like it!)
Add some oil to a large pot, heat and then add in the chopped onions. Fry gently for 5-6 mins.

Add the chopped carrots and fry for another couple of mins.

Add the curry powder and fry for another two minutes.

Add the stock and the red lentils and stir well to separate.

Add some salt and pepper and bring to the boil, turn down and simmer for around 15-20 mins or until the carrots are nice and soft.

When done, whizz up with a hand held blender. Health in a bowl! 😉

Chinese Sticky Chicken with a Kinda Singapore Noodles

For the Chicken

Serves 6

5-6 Chicken Breasts, cut into strips
A Handful of Sesame Seeds
1 tbsp Chinese Five Spice
2 tbsp Sweet Chilli Sauce
Malden Sea Salt and Black Pepper
Olive Oil

For the Noodles

600g Cooked Rice Noodles
A Mix of Veggies such as Mange Tout, Beansprouts, Red Onion, Baby Corn etc
1 tbsp Oyster Sauce
1 tbsp Soy Sauce
1/2 tbsp Rice Wine Vinegar
1 tbsp Turmeric
Olive Oil
Freshly Chopped Red Chilli

Coat the chicken with the Chinese five spice, salt and pepper.

Add oil to the pan and fry the chicken (in batches if necessary) until the chicken is browned and cooked through.

Add the sesame seeds and the sweet chilli sauce.

Set aside and keep warm whilst you make the noodles.

Add some oil to a frying pan and throw in the veggies.

Add the turmeric and cook for a minute.

Add the soy, rice wine and oyster sauce.

Serve by putting a pile of noodles into a bowl and top with the chicken and the fresh chilli.

A healthier and tastier alternative to a takeaway!

Chicken Infused with Garlic and Rosemary served with Sweet Potato and Broccoli

Chicken Infused with Garlic and Rosemary, served with Sweet Potato and Broccoli

It’s Monday, I’m feeling like a super healthy start to the week! Complex carbs, protein and greens….it is sure to give you an angelic healthy start to the week! 😇👼

1 Whole Chicken
10 Cloves Garlic Unpeeled
2 Sprigs Rosemary (give them a squeeze first!)
250ml Chicken Stock (if slow cooking)

6 Sweet Potatoes Peeled

350g Tender Stem Broccoli

I decided to do this chicken in my slow cooker as it produces a really tender succulent chicken. However, it would be just as suited to the oven!

Simply take the 10 garlic cloves and the rosemary and insert in the cavity. Pop it in the bowl of the slow cooker, add the stock, then cook on the high setting. You could have this all ready and in the fridge the night before and just stick it on in the morning.

If cooking in the oven, turn the oven to 180c and cook according to the size of the chicken.

1/2 hour before you are ready to serve, put on the sweet potatoes.

Cook for roughly 20 mins or until tender.

When done mash them up well.

Steam the broccoli and serve your guilt free taste sensation !

A Restaurant in my Kitchen

Create restaurant food easily at home!