Coconut-crumbed fish with sweet chilli slaw

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Oct 292014
 

 

 

Coconut-crumbed fish with sweet chilli slaw
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Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Tropical flavours for late spring day.
Ingredients
  • 2 tbsp Mayonnaise
  • 1 tbsp Sweet Chilli Sauce
  • 2 Little gem Lettuces finely chopped
  • ½ Cucumber, sliced into half moons
  • 6 tbsp desiccated coconut
  • 3 tbsp plain flour
  • 2 cod fillets or other firm white fish
Instructions
  1. In a large mixing bowl, whisk together the mayonnaise & sweet chilli sauce. Add the lettuce & cucumber, toss & set aside.
  2. Mix the coconut & flour together on a plate. Dip the fish fillets in beaten egg, then into coconut flour mixture to coat.
  3. Heat oil in a frying pan until very hot, add fish & fry for 3-4 minutes on each side until cooked through.
  4. Serve with the salad & lime wedges.

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May 122014
 
Coconut-crumbed fish with Sweet Chilli slaw
Author: 
Recipe type: Asian
Cuisine: Thai Style
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Tropical flavours
Ingredients
  • 2 tbsp mayonnaise
  • 1 tbsp sweet chilli sauce
  • 2 little gem lettuces, finely chopped
  • ½ cucumber, sliced into half moons
  • 6 tbsp desiccated coconut
  • 3 tbsp plain flour (arrowroot or corn flour for GF)
  • 2 cod fillets or other firm white fish
  • 1 egg beaten
  • 3tbsp vegetable oil
  • 1 lime, cut into wedges
Instructions
  1. In large bowl, whisk together the mayonnaise & sweet chilli sauce. Add lettuce & cucumber, toss & set aside.
  2. Mix coconut & flour together on a plate. Dip the fish fillets in beaten egg, then into the coconut-four mixture to coat.
  3. Heat the oil in frying pan until very hot, then addthe fish & fry for 3-4 minutes on eacb side untill cooked through.
  4. Serve with salad 7 lime wedges.

Roasted purple sprouting salad with mediterranean flavours

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Apr 302014
 

roasted psb salad with mediterranean flavours

Roasted purple sprouting salad with mediterranean flavours
Author: 
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A sort of panzanella/niçoise hybrid, with lots of Mediterranean flavours
Ingredients
  • 8 cherry tomatoes, cut in ½ crossways
  • good olive oil
  • 3 eggs
  • 200g purple sprouting broccoli, cut into even-sized pieces
  • 150g stale sourdough or ciabatta, broken into chunky bite-sized pieces
  • 2 tbsp capers
  • 12 black olives
  • handful of basil leaves
  • lemon juice, to taste
Instructions
  1. First, make the roasted tomatoes (you could make them in advance and store them in an airtight container in the fridge). Line a baking tray with greaseproof paper, place the tomatoes on the tray, cut side up, and drizzle with olive oil and season with salt and pepper. Roast at 180˚C for 45 mins.
  2. Put the eggs in a pan of cold water. Bring to the boil and cook for 8-10 mins, depending on size. Drain and refresh in very cold water to stop the edges of the yolks from turning grey. Toss the purple sprouting broccoli in a baking tray with a little oil to coat and season with salt and pepper. Toss the bread in oil on another tray and season. Roast at 200˚C. The bread will take 20-25 mins or so to crisp up. The broccoli might take a little longer, depending on size; it should be just starting to brown and crisp up. Toss both half way through.
  3. Blitz the basil leaves with 4 tbsp oil (a hand blender is ideal). Add a squeeze of lemon to taste. To serve, carefully peel the eggs and cut into wedges. Toss gently with the rest of the ingredients, drizzling in the basil oil dressing and seasoning with salt and pepper to taste.

 

Quick Roasted Cauliflower Cheese

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Mar 172014
 
Quick Roasted Cauliflower Cheese
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Recipe type: Cauliflower Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Cauliflower cooks very quickly in the oven, its flavour is intensified and it is a million miles away from the soggy cauliflower that many people have bad memories of being forced to eat. This is a quick, less fussy version of the classic cauliflower cheese. It avoids the béchamel sauce, and instead uses crème fraîche to bind everything together. It tastes wonderful and, even better, there’s very little washing up – in fact, you can mix everything in the baking dish if you like. It can be a warming side dish or a simple supper on its own. You could add leeks or bacon.
Ingredients
  • 1 cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 teaspoon caster sugar
  • sea salt and freshly ground black pepper
  • 250g crème fraîche
  • 1 teaspoon Dijon mustard
  • 100g Gruyère cheese, grated
  • 1 tablespoon grated Parmesan cheese
  • handful of chopped chives (optional)
Instructions
  1. Preheat the oven to 180°C/Gas Mark 4. Toss the cauliflower in the oil and sugar, season well and roast on a baking tray for 20 minutes, or until just cooked, then empty into a bowl. Increase the oven temperature to 200°C/Gas Mark 6. Mix the crème fraîche with the mustard and half the Gruyère and season. Mix in the cauliflower until coated and transfer to an ovenproof serving dish. Sprinkle with the rest of the Gruyère and the Parmesan and bake in the hot oven for 10 minutes until golden. Sprinkle with chives (if using).

Nut Free Hummus

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Feb 122014
 
Nut Free Hummus
Serves: 4
 
Nut Free Hummus Cooked by Annie’s Supper Club This is my own recipe and it does NOT include tahini – that is because we have customers with nut allergies so, like so much of what we do, we make it accessible for all. Obviously you could add some if you prefer the taste. I use my Vitamix , but a liquidizer is fine.
Ingredients
  • 1 can of chickpeas – drained & rinsed
  • 40ml fresh lemon juice
  • 65ml good quality olive oil
  • 1tsp ground cumin
  • ¼tsp ground cayenne
  • 1 clove of garlic, minced and pasted
  • ½ tsp sea salt
  • Fresh parsley & olive oil to garnish (optional)
Instructions
  1. Place 30ml of the lemon juice and the olive oil in the Vitamix container. Add the cumin, cayenne, salt and garlic. Add the drained chickpeas.
  2. Step by Step Guide
  3. Place 30ml of the lemon juice and the olive oil in the Vitamix container. Add the cumin, cayenne, salt and garlic. Add the drained chickpeas.
  4. Set the dial to Variable 1 then turn the Vitamix on and slowly increase the speed to 10.
  5. If you want a really smooth hummus you can use High but I tend to keep the speed on 10 as I don’t want a puree but a hummus with a bit of character. Use the tamper if necessary to push the ingredients down.
  6. Turn the machine off and taste – add the rest of the lemon juice and adjust the seasoning to suit your tastes.
  7. To serve I like to sprinkle with fresh, finely chopped parsley and a drizzle of olive oil.