Mexican Turkey Burgers with Guac, Salsa, Roasted Red Peppers and Corn

Just another Mexican inspired recipe! I’m a fan of the flavours. Any cuisine that involves avocado is a yes from me – might be the reason why I can’t afford a flat in London. (Reference to the article that came out that said millennials can’t buy a house because of their obsession with avo on toast). Worth it.

Serves 2

Ingredients

  • 280g pack turkey thigh mince
  • ½ egg, beaten
  • 25g breadcrumbs
  • 2 garlic cloves, diced
  • chilli flakes, to taste
  • 1 tbsp + 1 tbsp coriander, chopped
  • ½ lime, quartered
  • 2 brioche buns
  • 1 red onion, ½ finely chopped, ½ sliced to strips
  • 1 red pepper, sliced
  • 1 avocado, mashed
  • 1 large tomato or a few cherry tomatoes, finely chopped
  • 1 small tsp garlic paste
  • 2 tsp olive oil, plus extra to cook with
  • corn on the cob
  • salad leaves/couple slices of cucumber

Method

  1. Preheat the grill to a medium-high heat.
  2. Combine the turkey mince, garlic, egg, breadcrumbs, salt and pepper and chilli flakes. Mix and form into two patties.
  3. Pop the corn in the oven on a baking tray, drizzle with olive oil, season and grill for 18-20 minutes, turning throughout.
  4. After 3 minutes, put the peppers and onions on the same baking tray, drizzle with oil, season and cook for 15 minutes.
  5. Meanwhile, heat a little oil in a frying pan and fry the turkey patties for 8 minutes, flipping halfway through until cooked through and browned on the outside.
  6. Whilst they are cooking, make the guac and salsa. Mix the avocado with the coriander and ¼ lime juice. To make the salsa, mix the tomatoes with the 2 tsp oil, garlic, ¼ lime juice and the finely chopped red onion.
  7. When everything is almost done, put the brioche buns under the grill for a couple minutes watching them carefully to ensure they don’t catch.
  8. To assemble, place the bottom of the brioche bun on the plate, top with the salad leaves and cucumber, then the turkey burger, then the guac and finally the salsa. Top with the other half of the brioche then place the corn and peppers on the plate too.

Sweet Potato Jacket with Avo Smash and Corn Salsa

Nothing too fancy here! Just a good ol’ jacket potato dinner. I’ve used sweet potato instead of regular white potato to add more flavor and to be healthier. To make it a balanced, tasty meal, I’ve added the bean chorizo mix, avocado and sweetcorn salsa. This kind of meal can be easily adapted depending on what you have or don’t have in the fridge. Swap the beans, sub in sour cream… just for a few ideas.

Serves 2

Ingredients

  • 2 sweet potatoes
  • 1 large avocado
  • a few slices of a chorizo ring or ½ a pack of pre-sliced
  • ½ can kidney beans
  • 6 tenderstem broccoli stems, chopped
  • 2 medium garlic cloves, crushed
  • ½ red onion, chopped
  • 2 sweetcorn cobs
  • 1 large tomato, chopped into small pieces
  • ½ lime
  • 2 knobs butter

Method

  1. Preheat the oven to 180 degrees fan.
  2. Roast the corn cobs for 15-20 minutes, turning throughout, until slightly charred.
  3. Score a cross on the top and bottom of each potato going roughly 2cm down, then microwave for 8 minutes, turning over halfway through.
  4. Meanwhile, smash the avocado with a fork, squirt with ¼ lime, season with salt, pepper and chilli then mix in a few pieces of tomato, saving the rest for the sweetcorn.
  5. Once the corn is done, saw it off the husk, mix with the rest of the lime and tomatoes then season.
  6. For the bean mix, heat a little oil in a pan and fry the garlic cloves and onion for a couple minutes. Add the broccoli stems and kidney beans and fry for 3-4 minutes, then add the chorizo and cook through for another 2 minutes.
  7. Meanwhile, once the potatoes are partially cooked in the microwave, place a knob of butter on each potato then wrap each one in foil, covering loosely and bake in the oven for a further 10 minutes until soft in the middle.
  8. To assemble pop the baked potato in the middle of the plate and push each 4 sides together to open it up. Spoon the bean mix over, with the avocado on one side and the corn salsa on the other.

Pork Miso Ramen

As I’ve said before, I love Asian food but I do find it hard to replicate authentically and after a long day at work. I bought the Itsu 20 minutes meals cook book and it is fantastic. I haven’t cooked many recipes in it, but I love that it makes Asian cooking accessible and easy. The meals definitely take longer than 20 minutes though. So this meal below isn’t one of my own, as much as I would love to take the credit. However, I thought I would show it anyway as it looks good and I’d recommend the book. The ramen isn’t as good as in Bone Daddies or Gyoza Bar but it’s pretty good considering it isn’t a 20 hour broth. I added extra vegetables and changed the meat to pork but kept the ingredients the same for the broth.

Sea Bass with Chorizo Sweet Potato Mash and Greens

Sea bass is one of my favourite white fishes and now it’s on Ocado for £1.90 a fillet which I think is pretty good so I plan to cook with it more. This recipe is really healthy and balanced with a bit of a treat in the chorizo.

Serves 2

Ingredients

  • 2 sea bass fillets
  • 1 large or 2 small sweet potatoes, peeled and cubed
  • 100g chorizo cubes
  • 1 clove garlic, diced
  • 1 lemon, quartered (save 1/4, slice in half to garnish)
  • frozen peas, as many as you’d like
  • green beans, as many as you’d like
  • 2 handfuls spinach

Method

  1. To make the mash, boil the potatoes for 10-15 minutes depending on how large the cubes are
  2. Meanwhile fry the chorizo cubes and garlic for a few minutes just to heat through, then set aside in a bowl. Keep the pan for the fish
  3. When the potatoes are soft, mix in a splash of milk (start small as you can always add more), and a large knob of butter (you can never have too much!). Season and mash together. Mix in the chorizo, saving a few cubes to garnis
  4. Using the chorizo pan heat to a medium heat adding a little extra oil if needed. Place the fish skin side down, season and squeeze 3/4 of the lemon on top. Fry for 8 minutes or until just cooked through
  5. Meanwhile also microwave the veg in a large glass dish. Put the beans on for 5 minutes, adding the peas after 2
  6. To serve add a handful of spinach to each plate, spoon the sweet potato on top. Lay the veg next to the potato and place the sea bass on top. Scatter the remaining chorizo cubes on and garnish with the lemon

Paprika Chicken, Mixed Vegetables and Avocado

So this one was a bit of an odd meal but a fantastic way to use up chicken and vegetables before the shop came the next day. So the begetables I used below were just the ones I had in the fridge – you can use whatever you have.

Serves 2

Ingredients

  • 2 chicken breast or 6 mini fillets
  • 1 can sweetcorn
  • 1 lime, quartered
  • a few broccoli florets
  • 1 pepper, chopped
  • ½ courgette, chopped
  • 50g spinach
  • ½ red onion
  • chilli flakes
  • olive oil
  • 2 tbsp paprika + 2 tbsp
  • sprinkle cumin
  • 1 tbsp honey
  • 1 avocado

Method

  1. Fry the red onion in a wok on a medium heat for a few minutes then add the broccoli, pepper, and courgette. Squeeze half the lime over the vegetables and add the paprika, sprinkle of cumin and chilli flakes to taste. Cook for 10-15 minutes until soft. Add the spinach and sweetcorn in the last few minutes
  2. Meanwhile spread the chicken on a baking tray, sprinkle with 2 tbsp paprika, honey, chilli flakes and drizzle with oil. Grill on a medium heat for 10—20 minutes (depending on if they’re mini flillets or whole breasts)
  3. Mash the avocao with some salt & pepper.
  4. To serve plate up the vegetables, place the chicken on top and spoon some avocado next to the veg

Lime Panko Prawns with Ginger and Soy Vegetables

Just a little Asian dish to show today. It’s uncomplicated and quick to make but tasty and can be replicated with different Asian flavours in the stir fry for next time. 

Serves 2

Ingredients

  • 150g prawns
  • 1 egg, beaten
  • flour (to half fill a bowl), seasoned
  • panko breadcrumbs (to half fill a bowl)
  • 100g edamame beans
  • 100g mushrooms, chopped
  • 100g spinach, roughly chopped
  • 1 pepper, chopped
  • 3 spring onions, diced
  • 3 garlic cloves, diced
  • thumb sized piece of root ginger, diced
  • chilli flakes
  • 1 lime, split into quarters, saving 2 for garnishing
  • 2-3 tbsp soy sauce

Method

  1. Start by prepping the prawns – stretch each prawn out that that it is slightly straighter, being careful not to break them. Dip each prawn in the flour, then the egg, then the panko breadcrumbs and set aside
  2. For the stir fried veg, using a wok, fry off the garlic and ginger for a couple of minutes, then add the mushrooms and peppers and cook for 6 minutes
  3. Meanwhile heat a frying pan with 1cm of oil and once hot fry the prawns for 5 minutes, flipping halfway through. Squeeze half of the lime over the prawns whilst cooking
  4. Back to the veg, whilst the prawns are cooking, add the edamame beans, spinach, soy sauce and spring onions and fry for 3 minutes or until everything is cooked through. Season and add chilli flakes to taste
  5. To serve, plate up the vegetables and prawns and garnish with the reserved lime

Salmon with Roasted Vegetable Salad and Lemon Crème Fraîche

So, following on from my previous post, here is the other half of the pack of the salmon. This was another quick and easy after work dinner and I can’t wait to cook it again.

Serves 1

Ingredients

  • 1 salmon fillet
  • 1 lemon juiced
  • chilli flakes
  • couple slices butternut squash, chopped
  • 1/2 courgette, sliced
  • 2 beetroot, sliced
  • 1/2 avocado, chopped
  • 60g lentils and quinoa mix (I buy the microwave packs from Ocado/Waitrose)
  • 1 tbsp crème fraîche

Method

  1.  Preheat the oven to 180 fan/200/gas mark 6
  2. Spread the courgette and butternut squash on a baking tray, season and roast for 15-20 minutes
  3. After 8 minutes, squeeze half lemon juice on the salmon fillet, season, wrap in foil and pop on the baking tray for 10 minutes
  4. Cook the lentils and quinoa in the microwave for a minute (the packs are pre-cooked)
  5. Place all veg on the plate and top with the salmon. Mix the crème fraîche and lemon together and dollop on top

Roasted Salmon with Italian Spelt, Veg, Avocado and a Lemon Dill Crème Fraîche

I go to Vietnam in 2 week for 2 weeks! So it’s time to start eating healthily. My boyfriend is away so I bought a two pack of expensive salmon to treat myself so this recipe and the following will use up the pack. Hope you enjoy it as I did!

Serves 1

Ingredients

  • 1 salmon fillet
  • chilli flakes
  • 1 tbsp chopped dill
  • 3/4 lemon, juiced (save the remaining 1/4 to garnish)
  • 1 tbsp crème fraîche, heaped
  • 50g spinach
  • 1/2 pack tender stem broccoi
  • 1/2 avocado, sliced
  • 35g spelt (or however much you want)

Method

  1. Preheat the grill to a medium heat
  2. Cook the spelt as per instructions on the packet
  3. To make the dill crème fraîche mix the chopped dill, lemon and crème fraîche and season
  4. To cook the salmon, season with chilli flake, 1/4 lemon juice and salt & pepper and wrap in foil. Cook for 10 minutes or until only just done (I like mine ever so slightly raw in the middle)
  5. Cook the broccoli in the microwave for 5 minutes, add the spinach after 2
  6. Assemble as above and enjoy

Prawns and Scallops with a Chunky Tomato and White Wine Sauce and Greens

My sister had a night to herself so she indulged by having two pots of prawns with a lobster sauce and a dressed crab from the Taste the Difference range in Sainsbury’s. I love the idea of a fishy main with a thick sauce and bread to mop it all up. So I did a slightly more budget version of her prawns. Using the other half of the packs of prawns and scallops from last night’s recipe and the rest of the asparagus and broccoli, I made this delicious dish. Although I definitely plated up too much bread, so the recipe below only calls for one slice each.

Serves 2

Ingredients

  • 100g raw prawns
  • 100g raw scallops
  • 1 onion, finely chopped
  • 250g cherry tomatoes, chopped
  • 150ml white wine (to taste)
  • 4 cloves garlic, chopped
  • ½ lemon juiced
  • handful spinach
  • 2 tbsp parmesan, grated
  • 25g butter
  • tenderstem broccoli
  • asparagus
  • 2 thick slices of white bread

Method

  1. To make the tomato sauce, fry the onion gently for 5 minutes until soft and golden. Then add 3 cloves of garlic and cook for a minute. Add the tomatoes and let them stew down for 7 minutes ensuring they still hold some of their shape
  2. Add the spinach, white wine and lemon juice and mix together. Season, taste and keep warm on the hob until the other components are done
  3. Meanwhile steam the asparagus and broccoli in the microwave for 5-6 minutes
  4. To cook the seafood, heat the butter and 1 clove of garlic in a frying pan. After a minute add the prawns and scallops and cook for 4-5 minutes until done
  5. To assemble place the vegetables on the plate, position the seafood mix next to them and spoon the tomato sauce over and between. To finish sprinkle parmesan over everything.

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!