Grilled Salmon with a Ginger Chilli Glaze, Sticky Rice and Stir Fried Vegetables

I wish I could post this recipe as my own however it is of a far more revered chef – Jason Atherton. It is from his cookbook, Gourmet Food for a Fiver, released a few years ago. I haven’t cooked many recipes from it but if this one is anything to go by then it’s a fantastic book. It was really easy to do, and the sauce was bursting with flavour. I loved how he made the marinade with orange juice, soy, chilli and ginger among other ingredients, used it to marinade the fish then reduced down to a thick sauce for the final plate. So, go and buy his book and you can cook this too!

Bacon Cheeseburger with Sweet Potato Fries

This is a really simple, obvious meal but thought I’d post it anyway. It is my firm belief that a good burger will always consist of a beef patty, cooked medium, bacon, cheese and a brioche bun although here I omitted the bun as was trying not too eat too many carbs. The sweet potato fries are my boyfriend’s contribution – he makes the best so I am learning from him. I seem to burn them everytime!

Serves 2

Ingredients

  • 2 good quality beef patties
  • 50g cheddar cheese, grated
  • 2 rashers of good quality bacon
  • 2 tbsp red onion chutney (a great addition)
  • 1 large sweet potato, chopped into large fries
  • olive oil
  • paprika
  • cumin
  • chilli flakes
  • asparagus (or whatever veg you have)
  • salad bits (whatever you like)

Method

  1. To makes the sweet potato fries, preheat the oven to 180 fan/200/gas mark 6. Spread the fries out on a baking sheet, drizzle with lots of olive oils, sprinkle with paprika, cumin, chilli flakes, salt and pepper and bake them for approx 15 minutes until browning on edges. Then transfer to a frying pan with a little oil and fry for 3 minutes
  2. Cook the beef and bacon as per instructions and the packet – I like to grill both. In the last few mins of the burger top with grated cheese and finish grilling
  3. Cook the veg in the microwave
  4. To assemble, put the salad down, burger on top, top with the bacon then chutney. Place the asparagus next to it and eat.

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!

 

Italian Style Burgers with Basil Tomato Salsa

I am having a bit of an obsession with burgers at the moment and the different flavours I can incorporate into them. This was another Saturday night meal and I gobbled it up! The italian salsa added an extra dimension to it which I’d now want to add to every meal!

Serves 2

Ingredients

  • 2 ciabatta rolls (I used olives ones from M&S)
  • 2 good quality burgers (I used Sainsbury’s quarter pounders)
  • 100g mozzarella
  • 4 tsp red onion chutney
  • Handful spinach (or other leaves)
  • Chips (optional – I just love them!)

For the salsa:

  • 8 small tomatoes
  • 1/2 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1/ tsp white wine vinegar
  • 3 tsp olive oil
  • 10g/few sprigs of basil – to taste
  • chilli flakes – to taste
  • salt & pepper

Method

  1. To make the salsa, mix the all the salsa ingredients together, then taste and add anymore of each ingredient to suit your tastes
  2. Heat the chips in the oven for the time it says in the oven – but use the grill and turn then every quarter
  3. Grill the burgers according to pack instructions and taste
  4. Add the sliced moz on top of the burgers under the grill in their last 3 minutes
  5. At the same time put the sliced ciabatta inner side face up, under the grill for 3 minutes or until toasted
  6. Assemble the burgers adding the red onion chutney and plate everything up
  7. Enjoy!

Chicken Burgers with a Mexican Twist

I love a treaty meal at the weekend… or a Friday, or a Monday, but particularly at the weekend. This last week I have fancied chicken burgers more than anything, as last weekend I made them, and they was delicious! However to make them a bit different this time I gave the burger a Mexican twist! The chips don’t really belong on this plate, but what is a burger without the fries?

Serves 2

Ingredients

  • 2 corns on the cob
  • chips – as many as you want!
  • 4 large/6 small chicken breast mini fillets
  • 2 ciabatta rolls, cut in half
  • 40g diced pancetta
  • handful of leaves – spinach and/or rocket
  • 50g cheddar cheese, grated
  • 1 tbsp paprika
  • crushed chilli – as much as your spice tolerance can handle
  • 4 tbsp guacamole – I used ready made but you can make your own easily with avo, lime, coriander, diced tomatoes and chilli
  • 4 tbsp salsa – same as above, but just using diced tomatoes, garlic, lime, chilli and coriander
  • flour
  • salt & pepper

Method

  1. Preheat the grill to a medium high and put the chips in for 20-30 minutes (or as long as it says on the packet) and use a high shelf in the oven
  2. Over the cooking time watch the chips and corn, and turn every 5 minutes or when the side looks cooked
  3. Put the sweetcorn on the same tray and drizzle with olive oil and salt & pepper
  4. Meanwhile start prepping the chicken fillets. Dip into flour. Then drizzle with olive oil and season with the paprika and chilli.
  5. Once the chips and corn have 10 minutes left, heat a little oil in a frying pan and fry the chicken for 10 minutes or until white in the middle.
  6. After 5 minutes add the pancetta and cook for 5 minutes.
  7. In the last two minutes of the corn and chips cooking time, pop the ciabatta sliced rolled, middle up to toast for a minute or two.
  8. Take everything out once its done, and spread the guac on one side of the ciabatta, and the salsa on the other side.
  9. Pop the leaves on the bottom, layer the pancetta over, then the chicken breasts, top with grated cheese and other side of ciabatta.
  10. Assemble all onto a plate and munch away!

Veggie Filled Cottage Pie

I made this when I wasn’t feeling too well and felt like I needed something really filling, wholesome and comforting. It was actually much easier than i thought it would be and tasted just as good as if I’d spent  hours making it and letting the flavours stew together. Except my version took under an hour total!

Ingredients

  • 200-250g of minced beef (half a pack)
  • 1 onion, chopped into little cubes
  • 2 large garlic cloves, chopped
  • 3 medium potatoes or 2 large
  • 1 carrot, chopped into little cubes
  • 1/2 courgette, chopped into little cubes
  • handful of peas
  • 3og cheddar cheese (optional)
  • 4 tomatoes
  • 1 tbsp flour
  • 500ml beef stock
  • 1 tbsp tomato puree
  • 1 tbsp herbs (sage/basil/oregano – a mix of whatever you have)
  • 1 sprig of rosemary
  • salt & pepper
  • 25ml milk (depending on how you like your mash)
  • 25g butter (depending on how you like your mash)

Method

  1. Heat a little oil in the pan and soften the onion for a few minutes
  2. Add the meat and cook until all is brown, and you can’t see any pink
  3. Add the garlic, courgette and carrot and cook for 10 minutes
  4. Boil some water in the kettle (for speed) ready for the potatoes
  5. Stir in the peas, flour, tomato puree, herbs, salt & pepper and rosemary to the meat mix
  6. Add a third of the beef stock and simmer for 20 minutes, gradually adding the rest of the beef stock in that time
  7. After the meat has cooked for 5 minutes, start boiling the potatoes for 15 minutes
  8. Preheat the oven to 220C/200C fan/gas mark 7
  9. Simmer the meat mix for a further 5 minutes once all stock has been added
  10. Once the potatoes are soft, drain them and add the butter, milk, salt and pepper and mash – keep on a low heat on the hob to keep warm until meat is ready
  11. Once all components are cooked assemble in a glass baking dish. Sprinkle with cheese, if desired, and cook for 5 minutes and it’s ready!