Tonight’s dinner called for high protein (Minday night boot camp) with great taste (Just because Monday needs help to be good!) and so this tasty trout dish was on the menu.
Not only is it healthy and tasty but from start to finish it takes 25 minutes to prep and cook.
- Mix 20g butter with 1 crushed garlic cloves, 2 chopped shallots, 1 small bunch of chopped parsley and 1 tsp of Dijon mustard.
- Score the skin of 2 trouts and rub the buttery mixture in
- Peel 2 bulbs of chicory and lay on two individual baking sheets, place the fish on top of the chicory and fold the parchment into a parcel. Cook the fish parcel for 15-20 minutes in the fm oven at 180
- Meanwhile boil some broccoli florets
- Fry 2 slices of streaky bacon in 5g butter. When nearly done, add 20g pistachio nuts
- If desired, cook 100g couscous and season with salt, pepper and ginger
- When it’s all cooked, serve and enjoy
If you are not overly familiar with Trout it’s a really delicate fish with a very light and fresh taste. It’s easy to over flavour but this dish offers a beautiful mix of bitter chicory, fresh fish and creamy nuts.
Ummm ummmm ummm this sweet salmon with sticky coconut rice and fresh greens tasted soo good that I lost my ability to speak!
Easy, nutritional, healthy and quick…a fantastic post work out meal!
Simply make a marinade of:
- 1tbsp runny honey, soy sauce, rice wine vinegar, sesame oil
- 1tbsp grated fresh ginger
- 1 chopped garlic clove
And marinade the salmon for an hour if possible.
Boil 75g per person of basmati rice, when cooked add salt, pepper and 100ml coconut milk and cook for another 5 minutes.
Whilst the rice is cooking boil some broccoli and green beans for just 2-3 minutes, keep them fresh!
Also grill the salmon for 4 minutes each side. Then serve!
A really light but supremely flavoured dish, the garlic and ginger really zing on your tongue and the creamy rice just takes off the edge. As i said…..nom!
It’s Monday and so I will forgive those who just want an easy night after their return back to work after the weekend.
I however, pulled out the stops and made fresh pasta (plus the sauce) from scratch!
Actually, if you haven’t made pasta before, it’s really easy and not that time consuming. It’s simply 1 egg for every 100g of “00 flour” used (you can split the flour to combine semolina if you want to rack it up a level), you mix it, knead it until smooth and chill for 30 minutes. Then, roll, shake and cook in boiling water for about 3 minutes.
Tonight I made a creamy tomato pasta sauce to go with it. Really tasty and completely worth the effort.
As an additional bonus, work sucks a little right now and so this offered some great therapy to relax me after a bit of a pants day.
Tonight’s menu showcased lamb again! But this time British lamb leg was the cut of choice and boy was it a sensation.
The lamb steaks (seasoned with olive oil, salt and pepper) were flash fried for 2 minutes each side leaving them pink and soft throughout and I served the steaks with a great summer salad and Rosemary roasties.
The salad consisted of pomegranate, walnuts, pistachios, shallots, Chilli, parsley, green olives, olive oil and Lemon juice and was a sheer delight. Texture and taste packed!
This dish far exceeded what you would expect from a Monday night at home, a pretty great start to the foodie week.
After a mammoth weekend (the good kind) today I feel about as energetic as a sloth may feel after a long walk and the consumption of a Sunday dinner…. Not energetic at all!
For that reason I nipped to Marks and Spencers and bought some meatballs and mini roasties. A simple 25 minutes roast and dinner was served. OK so this lacked afford on my side but come on, everyone needs a break once in a while?
As it happens, I didn’t love it. I’ll stick to cooking from fresh next time…
After a 5.45 am start, a 90 minute gym session, a long day in the office and a pitch black dog walk…tonight my body craved carbs!
I whipped up this simple yet tasty tomato and chicken pasta (it would have been 100% healthy too if not for the cheeky addition of creme fraiche)
- Boil some Whole wheat pasta
- Whilst it boiling fry Shallots and Courgette in Olive oil
- Add a tin of chopped Tomatoes
- Stir in cooked chicken breast pieces and the Creme Fraiche
- Mix into the pasta and sprinkle with Parmesan to taste.
Easy peasy and done in under 20 minutes. It doesn’t lack on flavor either however if I was dining alone I would have been tempted to slip in a full chili!!