Spanish Prawns, Scallops and Chorizo with Patatas Bravas and Greens

One foodie tip of mine is, if you love food, go to Spain. Just the South’s native way of eating – tapas – means you get to taste so many different flavours in one night. Spanish food is rich and hearty and once you have it you will crave it. Patatas bravas is a very common dish, consisting of fried or baked cubes of potato with a spicy tomato sauce and aioli. A dish which is now a staple for me when choosing tapas. I incorporated it into this dish as it compliments the smokey prawns and scallops perfectly and I love it. For this recipe I used 1/2 a pack of prawns and 1/2 a pack of scallops from Ocado – I used the other half in the next recipe I’ll post.

Serves 2

Ingredients

  • 1 potato, peeled and chopped into cubes
  • 1/2 can of chopped tomatoes
  • 1 heaped tbsp paprika
  • 2 garlic cloves, finely chopped
  • 1/2 red onion, finely chopped
  • pinch of sugar
  • 1 small chilli, finely chopped
  • 2 1/2 tsp tomato puree
  • 2 heaped tbsp mayonnaise
  • 1 tsp garlic
  • squeeze lemon juice
  • 100g raw prawns
  • 100g raw scallops
  • 40-60g chorizo
  • tenderstem broccoli (as much as you want)
  • asparagus (as much as you want)

Method

  1. Preheat oven to 200 degrees/180 fan/gas mark 6
  2. Spread the chopped potato on a baking tray, drizzle with olive oil, season and roast for 20 minutes. After 10 minutes cover the potato with foil and add the asparagus and broccoli to the tray to roast for the leftover 10 minutes
  3. To make the bravas sauce, fry off the red onion, chilli and garlic for 4-5 minutes. Add the chopped tomatoes, paprika, tomato puree and sugar, season and cook together for 5 minutes
  4. Meanwhile fry the chorizo for a minute then add the prawns and scallops to the pan and fry for 4-5 minutes until cooked through
  5. To make the aioli, mix the mayo and garlic paste together and season
  6. To assemble place the veg and seafood chorizo mix on the plate along with the roasted potatoes topped with the bravas sauce and the aioli and enjoy!

 

Mexican Avocado Toast

I love avocado – but hey doesn’t everyone! Particularly if you go by Instagram or what every brunch place has on its menu. Avocado is a versatile ingredient and the list of what compliments is almost endless. For this recipe I have given it a slight twist by adding the corn salsa and crumbled feta. A great snack or lunch!

Serves 2

Ingredients

  • 1 large one
  • 2 slices of bread, toasted
  • 2 tomatoes, chopped
  • 1/2 red onion, finely chopped
  • 1-2 jalapeños, finely chopped (dependant on spice tolerance)
  • 4 tbsp canned corn or a husk
  • 40g feta cheese
  • 1/2 lime, juiced (save the other half to garnish)

Method

  1. Preheat oven to 220 degrees/200 fan/gas mark 8
  2. Roast the corn until browning – about 6-8 minutes. Ensure to move it during cooking. Once cooked, mix with the tomato, red onion and jalapeños.
  3. For the smashed avo, mash it with a fork and mix until smoothish. Add the lime juice and season
  4. To assemble, spread the avocado on to the toast, top with the corn salsa then crumble feta on top

Stuffed Peppers

Stuffed peppers are one of my favourite recipes to make. They always turn out differently each time, but are always delicious. You can incorporate any ingredients you like and use the same basic recipe.

Serves 2

Ingredients

  • 2 peppers
  • 2 sausages, chopped into cubes
  • 60-80g bulgar wheat
  • 1/2 courgette, diced into cubes
  • 1 pepper, diced into cubes
  • 6 baby tomatoes, diced into cubes
  • 1/2 red onion
  • 2 garlic cloves
  • 40g feta
  • paprika

Method

  1. Preheat oven to 200 degrees/180 fan/gas mark 6
  2. Slice the peppers in half and arrange them cut side down on a baking tray. Drizzle with oil and season
  3. Boil a pan of water and cook bulgar wheat for 15 minutes, drain when done
  4. Meanwhile fry  the onion until softened
  5. Then add the garlic and chopped sausages and fry for 5 minutes – until done
  6. Meanwhile put the peppers in the oven as prepped for 5 minutes – keep an eye on them
  7. In the pan, add the chopped vegetables and cook for another 5 minutes
  8. Mix in the drained bulgar wheat, diced tomatoes and crumble in some feta, leaving some for the top of the peppers
  9. Fill the peppers with the mix, crumble the remaining feta on top and bake for 5 minutes or until the feta has melted

 

Turkey Stir Fry

This dish was one partly used to use up ingredients in the fridge and also because I wanted a quick and healthy dish. Stir fry’s are a great as they can use any ingredients that you need to use up and they can be made in 20 mins.

Serves 2
Ingredients

  • 250g/half apack of turkey mince
  • 150g udon noodles
  • handful sugar snap peas
  • 1 smallish courgette, chopped into batons
  • 2 pak choi, chopped into squares
  • 1/2 red onion
  • 75g water chestnuts
  • 75g bamboo shoots
  • 2 or 3 large garlic cloves
  • 2cm root ginger, chopped
  • 2 tbsp soy sauce and more to taste
  • chilli flakes to taste

Method

  1. Heat a little oil in a frying pan or wok and add the onion. Fry until softened
  2. Add the turkey mince, ginger and garlic and fry off until almost cooked through
  3. Add the courgette, sugar snaps, pak choi and soy and cook for 5 minutes
  4. If it looks a bit dry add more soy and the chilli flakes
  5. Add the noodles, water chestnuts and bamboo shoots and fry for a few minutes
  6. Season and serve!

Roasted Italian Cod on Pea Mash with Broccoli, Pancetta and a Tomato sauce

The idea behind this dish was the have the cod on more of a pea and potato puree – rather than the peas being mixed into the mash. However it still tasted delicious so I decided to post this recipe despite it not being how I had planned. Though I put it in the Healthy category, this recipe is more healthy-ish.

Serves 2

Ingredients

  • 2 cod fillets
  • 1 large potato or 2 small, chopped
  • 150g peas
  • knob of butter
  • splash milk – to taste
  • broccoli
  • 1/2 pack pancetta cubes
  • italian herbs

For the tomato sauce

  • 150g small tomatoes, quartered
  • 8g basil, chopped
  • 1/2 red onion, diced
  • 1 tsp garlic puree

Method

  1. Preheat oven to 180 degrees/160 fan/gas mark 4
  2. Boil the potatoes for 15 minutes or until soft
  3. Drizzle with olive oil then put the broccoli in the oven for 5 minutes
  4. Fry the pancetta until done, usually takes 5 minutes, set aside on a new plate keeping the pan
  5. Add the cod to the same tray, drizzle with olive oil, sprinkle with italian herbs and season
  6. Cook for 10-12 minutes or until done
  7. Meanwhile for the sauce, using the pancetta pan, fry off the red onion
  8. Add the tomatoes, basil and garlic
  9. Cook for 5 minutes on a medium heat until softened and stewed a little
  10. Once the potatoes are done mash the peas in with the butter and milk and season
  11. Serve up!

Chilli with Guac, Brown Rice and Spinach

This is a recipe I only started cooking about a year ago but it is one of my favourites! As you can probably tell I like Mexican style food and this is exactly that. Also I love anything that you can top with avocado. This recipe is filled with vegetables so is super healthy too.

Serves 2 with leftovers

Ingredients

  • 250g minced beef (you can also use turkey)
  • 1 tbsp flour
  • 1 small carrot, finely chopped into cubes
  • 1 small onion, finely chopped
  • 1 small courgette or 1/2 a big one, finely chopped into cubes
  • 1 bell pepper, finely chopped into cubes
  • 1/2 can red kidney beans
  • 2 tbsp tomato puree
  • 1 chilli, chopped
  • 1 tin chopped tomatoes
  • 2 garlic cloves, chopped
  • 1 tbsp paprika
  • 1 tsp cumin
  • salt & pepper
  • 1 tsp chopped dried Italian herbs
  • 2 handfuls spinach
  • sour cream
  • brown rice (as much as desired)
  • grated cheddar (as much as desired)

For the guac:

  • 1 large ripe avocado or 2 small
  • 1 big tomato finely chopped or 4 small
  • juice of 1 lime
  • few sprigs of coriander, chopped
  • chilli flakes
  • salt & pepper

Method

  1. Fry the onions until softened then add the garlic, then meat and cook until the meat is mostly brown but still a little pink
  2. Add all chopped vegetables and cook for 5-8 minutes
  3. Add the chopped tomatoes, kidney beans, all herbs and spices and puree
  4. Simmer for 25-30 minutes ensuring it is not too saucy but not too dry – if too dry add more chopped tomatoes
  5. Meanwhile boil the rice as per pack instructions (usually takes 15-20 mins, use lots of water, add more throughout)
  6. Meanwhile make the guac by mixing all ingredients together, taste and make sure you like
  7. To serve, put a handful of spinach on each plate with the rice, put the chill over that then add the guac and sour cream
  8. Lastly grate over as much cheese as desired.