FILLET STEAK WITH CHILLI SWEET POTATOES
Warning!!!! This dish is super healthy and super tasty!!!
1 Lush Thick Fillet Steak
1 Sweet Potato
1/2 tsp Hot Chilli Powder
Maldon Sea Salt and Black Pepper
Heat oven to 180c
Peel and chop the sweet potato into wedges.
Throw the sweet potato into a freezer bag, add a dash of oil, the chilli powder and some salt and pepper.
Mix it up well in the bag, add to a heated oven tray and cook for 30-40 mins until soft and golden.
Just before the potatoes are ready, it is steak time!
Season both sides with lots of salt and pepper.
Add a dash of oil to a heavy frying pan. Heat until super hot and then add the steak.
Cook according to how you like a steak…there is no set time to cook it, as they vary in size and thickness. However I remember once hearing a steak cooking guideline which I feel is fairly accurate. Using your index finger against your forehead for well done, chin for medium and cheek for rare!
Serve with steamed broccoli or spinach for a guilt free tasty treat! 😋
I’ back!! Home from a month away and not as organised as I normally am hence the need to rock up this simple little beauty!
A Little Random Stir Fry
4 Chicken Breasts, finely sliced
1 Red Onion, finely sliced
1 Red Pepper, finely sliced
12 Spears Asparagus, finely sliced
8 Tender Stem Broccoli, cut into pieces
250g Chestnut Mushrooms Sliced
1 Red Chilli, finely sliced
1 Clove Garlic, sliced
1in Fresh Ginger, finely chopped
5 Nests of Fine Egg Noodles
1 tbsp Top Quality Black Bean Paste – the Chinese supermarket one! Mix this with 2 tbsp water
2 tbsp Light Soy Sauce
Chicken Stock Cube
Pure Coconut Oil
Begin with the noodles. Bring 2 litres of water to the boil, add the noodles and boil for one minute.
Add the broccoli and boil for a further three mins.
Drain and set aside.
Add some coconut oil to a wok (I try to get away with as little as possible) heat well and add the chicken.
Stir fry until well browned then remove.
Heat a touch more oil and tip in the rest of the veg, garlic and ginger and quickly stir fry for a couple of mins. Add a dash of water to prevent them burning. It keeps it healthier as it requires less oil. A kind of steam, stir fry approach!
Return the chicken to the wok and heat through.
Add the soy and the black bean mixture and stir well.
Finally tip in the noodles and broccoli and make sure it is well combined.
You may need to add a dash of water to loosen.
Put in a bowl and top with chilli. Simple and delish!
Oven Roasted Salmon with Green Curry Vegetables
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!
Uber Quick Broccoli and Stilton Soup
2 Large Bunches Broccoli broken into florets and the stem chopped up too
1 Large Onion Chopped Small
750ml Chicken or Vegetable Stock
Stilton to taste
Malden Sea Salt and Black Pepper
Add some oil to a pot and when not chuck in the onion and cook gently for 5-7 mins to soften
Add in the stock and bring to the boil.
Throw in the broccoli. Bring back to the boil, then turn down and simmer for around 4-5 mins until the broccoli is just soft and still vibrant green.
Crumble in some Stilton as much or as little as you like!
Season with salt and pepper.
With a hand held blender whizz until nice and smooth.
I like it nice and thick, you can add more stock if necessary.
Simple deliciousness 😉