trainingfood

Lebanese Chicken

This lush Lebanese Chicken is wonderfully easy to make! Bursting full of flavour, it can be cooked on a Griddle pan or on the barbecue.

It goes wonderfully with other Lebanese accompaniments such as Tabbouleh and Baba Ganoush. I will add the recipes at a later date!

LEBANESE CHICKEN

1kg Skinless, boneless Chicken Thighs

2 tsp Ground Allspice

1 tsp Maldon Sea Salt

2 tsp Fresh Cracked Black Pepper

6 Cloves Garlic, Crushed

1 tsp Finely Grated Lemon Rind

1 tbsp Finely Chopped Mint Leaves

125 ml Olive Oil

125ml Lemon Juice

Trim any fatty bits off the chicken.

Combine all of the remaining ingredients. Add the chicken and mix really well.

Cover and leave in the fridge overnight.

Barbecue, brushing with remaining marinade until nicely browned and cooked through.

Total taste sensation.

Serve with a nice Lebanese salad such as Tabbouleh!

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My Perfect Steak Tartar

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.

Keralan King Prawn Coconut Curry

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.

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!