Healthy Eating

My Perfect Steak Tartar

I first had Steak Tartar in The Ivy, London. So from the outset, the benchmark was set pretty high!

I totally adore this dish and had to get it right, a lot of research went into it.

My weekend treat with a lush glass of Rioja! Lush!!

Serves 1

250g Piece of Fillet Steak, a nice aged one from a butcher is a must

4 Cornichons, finely chopped

2 tsp Capers, finely chopped

1/2 Banana Shallot, finely chopped

1/2 tbsp Ketchup

10 Drops of Tabasco

1/2 tbsp Truffle Oil

1 tbsp Parsley Leaves, finely chopped

1/2 tbsp Dijon

1/4 of a Red Chilli, deseeded, finely chopped

Salt and pepper to season

To Serve

Slices of Crispy Toasted Sourdough

1 Egg Yolk

Finely Chopped Chives

Start by trimming the outsides of the steak. Also remove any obvious white and silvery pieces.

Wash the knife and chopping board.

Pop the steak into the freezer for around 20mins – half an hour to firm up, this makes it easier to cut.

While it is in the freezer, prepare the rest of the ingredients by adding them into a bowl and combining well. Taste and adjust if necessary.

When the steak is ready, take it out and on a chopping board, cut across the grain into slices. Then cut the slices into strips and then cut the strips into little cubes, roughly 2-3mm pieces.

This bit can be done in advance, wrapped tightly in plastic put in the fridge until ready to serve.

Once you are ready to serve, combine the meat and the dressing. Add half the dressing to begin with, add more if necessary. Shape into patties, place in a ring to give a nice shape.

Serve, topped with the egg yolk and the chives, accompanied by the toasted sourdough!

Tip: I toasted my sourdough then put it into the oven at 160c for 8 mins to really crisp it up.

Thai Green Curry

Thailand I by far, my favourite place in the world. A few years ago, i was fortunate enough to do a cooking course in Chiang Mai.

I order the Thai ingredients online and have them delivered as I feel there is no substitute for authenticity! More often than not, I do not grind my own paste. However, if using a pre prepared curry paste, ensure it is from Thailand!

Serves 4-6

Thai Jasmine Rice

3-4 Chicken Breasts, size dependant cut in very thin slices along the grain of the chicken. Buy really top quality chicken that is not injected full of water as it will ruin the curry.

2 Tins of Thai Coconut Milk e.g. Chaokoh

1 tbsp Thai Green Curry paste such as Mae Ploy

6 Thai Baby Aubergines, cut into quarters

A handful of Thai Pea Aubergines (before adding to the curry parboil these for around three mins)

6 Fresh Lime Leaves, ripped up and stem removed

1 tbsp Thai Oyster Sauce

1 tbsp Thai Fish Sauce

1 tsp Thai Palm Sugar (can be like a brick, warm for a few seconds in the microwave)

Fresh Red Chillies, sliced finely on the diagonal

Thai Sweet Basil (Basil is not a substitute, sweet basil has an aniseed type taste) a couple of Handfuls, leaves removed and slightly shredded.

Begin by opening the tins of coconut milk very carefully. Separate the very think creamy part of the coconut milk from the very watery part.

In a saucepan, heat the watery part until you can see the oils of the coconut milk coming to the surface.

Add the Thai paste and combine well. Cook on a medium heat for five minutes and check that it has your desired degree of flavour and heat. Add more if you want!

Add the sliced chicken and stir well to ensure it does not stick together. Keep stirring periodically until it is almost cooked.

Add the Thai vegetables and lime leaves at this point.

Also, add the oyster sauce, fish sauce and, the palm sugar.

Now, add the creamy part of the coconut milk.

Cook over a medium heat until the vegetables are nice and soft.

At the end, stir through the Thai basil.

Serve with steamed Thai Jasmine Rice and top with the fresh red chillies.

This is the most amazing thing on earth! Thank you Thailand for teaching me this! ❤️❤️

Keralan King Prawn Coconut Curry

Serves 4

This is a wonderfully fresh, creamy and perfectly spicy. It tastes totally amazing, it is full of protein and low in fat because I used light coconut milk. The added bonus is, it is super fast!

Juice of 1 Fresh Lemon

500g Raw Tiger Prawns, shells off and de-veined

2 tbsp Ground Nut Oil

1 Onion, finely chopped

1 tsp Turmeric

6 Green Cardamom Pods, give them a wee bang to split slightly

1 tsp Chilli Powder

1 Cinnamon stick

3 Cloves Garlic, crushed

3cm Root Ginger, finely grated

Tin of Light Coconut Milk

Fresh Coriander

Maldon Sea Salt

Start by tossing the prawns in the lemon juice and set aside whilst you get on with the rest.

Heat a heavy based pan add a tablespoon of oil, add the onion and cook on a medium heat for around five mins, until softened but not coloured.

Add the Turmeric, cardamom pods and chilli powder. Cook for two mins until fragrant.

Add a dash more oil, throw in the Cinnamon, Ginger and garlic. Cook for a further 2 mins until cooked through.

Add the coconut milk and bring to the boil.

Season with salt.

At this point, throw in the prawns and cook for 2-3 mins until prawns are cooked through.

Serve with basmati rice and chopped fresh Coriander.

Boom! Lush!

Spaghetti with Turkey Meatballs

Make your start to the week super healthy with this tasty, high protein, low fat dish. As an added bonus, it is made in minutes!

Turkey Meatballs (around 12 make your own or buy them)

1 Onion, finely chopped

2 Cloves Garlic, crushed

Jar of Passata

Chopped Fresh Parsley

Parmesan to serve

Olive oil

Wholewheat Spaghetti

Malden Sea Salt and Black Pepper

In a sauté pan, add a dash of oil and when hot soften the onions for around 5 mins.

Add the meatballs and continue to cook until starting to brown all over. Ensure you do not burn the onion.

Add the garlic and cook for another few minutes.

Now throw in the passata and cover the pan, cook gently until meatballs are cooked through. Roughly 20 mins.

If necessary add a dash of water to loosen the sauce.

Cook the pasta and when done, drain and toss with the meatballs and sauce.

Serve in a pasta bowl with lots of fresh Parmesan and freshly chopped parsley.

A tasty guilt free start to the week.

Zingy Fresh Tuna and Herby Beans

This little number is packed full of healthy goodness and a tonne of protein. However, that is just a wee bonus for this delicious dish! It is so packed full of flavour it is restaurant worthy and so full of goodness! Guilt free decadence!!!

Ps if you don’t have tuna or don’t like it….i used salmon and it was gorg too!!

Serves 4

4 Tuna Steak

1 Small Red Onion, sliced finely

1 Red Chilli, chopped

2 Lemons

Few handfuls Mixed Herbs (basil, chives, parsley, mint) finely chopped

2 Tins beans, Cannellini or Borlotti

1 Red Chilli, finely sliced (optional)

Three Handfuls of Mixed Herbs, finely chopped

Maldon Sea Salt and Freshly ground Black Pepper

Extra Virgin Olive Oil

Start with the beans. Drain and put them in a pot with a few glugs of the Olive Oil, don’t boil, just gently warm.

Once warm, add the chilli, red onions, lemon juice and season to taste.

Set aside and heat a hot Griddle pan, when super hot, add the fresh tuna to the pan and sear for a minute each side to ensure it is nice and pink in the middle. If you want it done more, you’re mad, but feel free! 😂

At this point, throw the wonderful herbs into the beans and adjust seasoning if need be.

Serve piled on a plate topped with the tuna! Total lushness!

Protein Rich Healthy Curry

Protein Rich Healthy Chicken Curry
Are you just loving the catchy wee name of this curry!?😂

I created this last night as I wanted a curry to fill me up without the need for too much rice! I guess a kind of curry/stew!

Full of chicken and kidney beans and super low in fat it is an all round wonderful tasty curry. I also love a curry as you never feel cheated on taste and flavour when eating healthily. Steamed chicken and veg is simply 🤢
4 Large Chicken Breasts

1 pack of Fine Green Beans cut into pieces

1 or 2 Large Onions, finely Chopped

2 Cloves Garlic Crushed

4cm Ginger Grated

1 Can Chopped Tomatoes

1 Can Kidney Beans

2 tsp Mild Curry Powder

2 tsp Medium Curry Powder

1 1/2’tsp Turmeric

2 tsp Garam Masala

2 Large Handfuls Baby Spinach

1 Can Light Coconut Milk

Juice of one Lime

Rape seed oil

Maldon Salt and Black Pepper
Add oil to a large pan and add the onions, cook gently for around 8 mins until nice and soft and golden.

Add the garlic and ginger and cook for another few mins.
Chuck in the chicken and cook it until it is beginning to brown.
Add all of the spices and cook for two minutes.
Add the tomatoes, beans and coconut milk. Bring to the boil, turn down and cook for twenty minutes.
Add the drained kidney beans, cook for a further ten mins.
At the end throw in the spinach and the lime juice.
Add salt and pepper to taste.
❤❤❤

Lush Raspberry Overnight Oats

Raspberry Overnight Oats

I totally love this, it is packed to the rafters with health and goodness but yet tastes like a total treat! Not to mention the ease of just leaving it in the fridge to wake up to or grab on your way to work!
60g Organic Oats

60g Raspberry (fresh or frozen)

1-2 tsp Chia Seeds

1-2 tsp Maple Syrup

Flaxseed

Greek Yoghurt

125ml Semi-skimmed Milk (feel free to use coconut or almond milk!)
In a jar or bowl chuck in the oats, raspberries, chia seeds, maple syrup and milk.
Give it a stir, cover tightly and place in the fridge.
Next morning, put into a bowl with a dollop of Greek yoghurt and a sprinkling of flaxseeds and boom! Perfect start to the day!!

Think healthy/clean eating is boring….you are soooo wrong!!

ZINGY, HEALTHY ASIAN STYLE NOODLE SALAD

This salad is totally lush on its own or a great accompaniment to any meat or fish. I used it for dinner and then lunch the next day. As you can see steak was my chosen meat….❤

Feel free to play around with the veggies, sugar snap peas, mangetout and many more veggies would be perfect too!

100g Wholewheat Noodles

1 1/2 tsp Sesame Seeds

1 tbsp Crunchy Peanut Butter

1/2 tbsp Extra Virgin Olive Oil

3/4 tbsp Rice Wine Vinegar

Juice of 1 Lime

Pinch of Chilli Flakes

1 Carrot Cut into Ribbons (use a potato peeler)

1 Red Pepper, sliced into matchsticks

Large Handful Red Cabbage, finely sliced

50g Beansprouts, or more if you love them!!

1-2 Spring Onion, White bit sliced on the diagonal

Sea Salt
Cook the noodles according to packet instructions. Drain and rinse under cold water.
Roast the sesame seeds in a dry frying pan for a few mins and remove as they become golden. Set aside.
Mix the peanut butter, lime juice, olive oil, rice wine vinegar, chilli flakes and salt and use a small whisk or fork to really combine until it is nice and thick and glossy.
In a bowl add the noodles and veggies, give them a good mix up before pouring over the dressing and mix again so everything is well coated.
Sprinkle over the sesame seeds. (Which as you can see from my photo, I totally forgot about!!)

Healthy Takeaway Alternative

Healthy Chicken Korma

Just because you have decided to make a healthy start does not mean you have to miss out on your favourite dishes. A bit of creativity and boom, a healthy alternative with no cream is created! The fact that my husband did not even notice it was the healthy option speaks volumes!!
Serves 5
5 Chicken Breasts, chopped into big cubes

2 Onions, roughly chopped

1 Green Pepper roughly chopped

1in Piece Ginger, chopped

3 Garlic Cloves, chopped

2 tsp Turmeric

1/2 tsp Paprika

1/2 Cinnamon Stick

1 tsp Coriander Powder

1/2 tsp Chilli Powder

1 tsp Cumin Powder

1 tsp Ground Ginger

2 tsp Garam Masala

2 tbsp Ground Almonds

1 Tin Low Fat Coconut Milk

2-3 tbsp 0% Fat Greek Yoghurt (the nice thick Fage one!)

1 tbsp Mango Chutney

Rapeseed Oil or Coconut Oil

Fresh Coriander to Serve
Add the onions, green pepper, ginger and garlic to a food processor and whizz until it is a nice fine paste.
In a large casserole (preferably non stick as you can get away with less oil!) heat a splash of oil. Add the paste and cook gently for around 5 mins.
Add the chicken and cook for a few mins.
Add the rest of the spices and cook for 2 mins.
Add the coconut milk and cook for 20 mins with the lid on. Stir periodically.
Stir through the Greek yogurt and the mango chutney add a little more yoghurt if it is too thick.
Serve with brown basmati rice and some fresh coriander. Delish!

Healthy Start to the New Year!

The New Year will see me up the ante with my fitness regime and this includes the food I eat! In a nutshell you will see a lot of healthy alternatives this year.

What I do promise is no compromise on taste. Bland steamed chicken and veg does not do it for me, but simple tweaks and boom, you can have you cake and eat it…so to speak!!

Tonight I was tight for time and this is what I rustled up….

Fillet Steak, Stir Fry Veg and Brown Rice

serves 1

I feel guilty putting down an ingredient list it is sooo simple!

1 Top Quality Fillet Steak

1 Bag of M&S Peashoot Stir Fry

1 Red Chilli Finely Sliced

1/2 tbsp Fish Sauce

1/2 tbsp Dark Soy Sauce

Juice 1/2 Lime

1/4 Pack of Microwave Brown Rice

Dash Rapeseed Oil

Simply add a dash of oil to a frying pan, heat until super hot, add the steak and cook both sides to your preference, in my case, rare.

Set aside, add a dash of oil to the frying pan and heat. Throw in the stir fry and the chilli, after a couple of mins, chuck in the soy, fish sauce and lime juice.

Serve with the rice!

Boom, too simple, full of flavour and beyond healthy!

A Restaurant in my Kitchen

Create restaurant food easily at home!