Smoked Trout Dip/Sandwich Filling

I served this is a wrap with some lettuce, it would be lovely with some cooked beetroot too.

Smoked Trout Dip/Sandwich Filling (from Hairy Dieter's Good to Eat by Hairy Bikers)
(Serves 2)

150g smoked trout fillet
2 tbsp low fat creme fraiche
1 tsp horseradish sauce
1/4 cucumber, chopped
squeeze lemon juice
salt and pepper

Break the trout into small pieces, removing any bones and put them into a bowl. Add the cucumber, dill, creme fraiche and horseradish and stir to combine. Season with salt and pepper and squeeze of lemon juice.

Duck Kebab

Something different to do with a duck leg! These were very tasty. The original recipe is for 1 but 2 duck legs was too much for me, so I think it serves 2 better. The coriander chutney is lovely too.

Duck Kebab (from The Times)

(Serves 2)

For the coriander chutney
200g fresh coriander leaves
1 green chilli
small garlic clove
100g fresh root ginger
2 tbsp natural yoghurt
1 tsp salt
1 tbsp lemon juice

For the duck kebabs
2 duck legs
1 green chilli, finely chopped
10g shallots, diced
2 tbsp breadcrumbs
5g fresh root ginger, grated
5g garlic, finely diced
5g fresh coriander, chopped
½ tsp garam masala
2 tbsp vegetable oil
1 tomato, deseeded and sliced
1/4 red onion, sliced
100g cucumber, julienned
juice 1/2 lemon
2 pitta breads

Put the coriander chutney ingredients in a food processor and blitz. Store the chutney in the fridge until ready to use.

Remove the meat from the duck legs and blitz it to a fine mince in a food processor. Transfer to a bowl.

Add the chilli, shallots, breadcrumbs, root ginger, garlic, coriander and garam masala to the mince and mix well. Form four patties with the mince.

Heat the oil in a frying pan and cook the patties for 4 mins on each side until golden.

Meanwhile, combine the tomato, red onion slices, cucumber and lemon juice to make a salad. Toast the pitta breads for 2 mins. Cut each one in half and spread some coriander chutney on the inside. Finally, add the salad and duck kebabs. Serve.

Thai Chicken Wrap

This is one of the best wraps I've had in a while, put in more or less chilli as your tolerance allows! It was so fresh and zingy tasting.

Thai Chicken Wrap (from WeightWatchers Magazine)
(Serves 2)

1 chicken breast, sliced into strips
1/4 cucumber, deseeded and sliced
1/2 small carrot, grated
juice 1/2 lime
lettuce leaves
2 tortilla wraps
1 tsp mayonnaise

for the marinade
1 green chilli, deseeded
2 shallots, roughly chopped
2 cm piece ginger, roughly chopped
1 garlic clove, roughly chopped
1 lemongrass stalk, roughly chopped
small bunch coriander
juice and zest 1 lime
1 tsp Thai fish sauce
2 tsp oil

Place all the marinade ingredients in a small food processor and blitz until you have a thick paste. Combine with the chicken and mix well. Cover and set aside for 30 mins.

Meanwhile, combine the cucumber and grated carrot with the lime juice. Preheat the grill.

Spread the marinated chicken pieces on the baking tray and place it under the grill. Cook for 10-15 mins or until firm but still tender and moist. Set aside to cool for a few mins.

Smear half the mayonnaise over each tortilla. Place a few lettuce leaves in the middle. Add the grated carrot and cucumber and top with the chicken. Wrap up the tortilla and serve or pack into a lunchbox.

Freekeh Salad with Salmon

I've been struck down with gastritis, which is making eating rather unpleasant, so these are meals from a long time ago that I never got around to posting.

This was a yummy salad I took to work one day.

200g freekeh
½ large onion
1 head garlic, halved crosswise
2 sprigs thyme
1 sprig rosemary
1 bay leaf
salt
4 skin-on salmon fillets
1 tbsp oil
6 tbsp olive oil
1 tsp finely grated lemon zest
juice 1 lemon
60g plain Greek yogurt
4 small cucumbers, cut into rounds
bunch fresh dill, chopped
bunch fresh mint, chopped
bunch fresh parsley, chopped

Put the onion, garlic, thyme, rosemary, and bay leaf in a piece of cheesecloth; tie closed with kitchen twine. Drop the sachet into a large pan of boiling water, add the freekeh, and cook according to packet instructions.

Season the flesh side of salmon with salt. Heat the oil in a large frying pan over a medium-high heat and cook the salmon, starting skin side down, until golden brown, about 4 mins per side for medium-rare. Transfer salmon to a platter and leave to rest for 15 mins.


Whisk together the olive oil, lemon zest, lemon juice, and yogurt in a large bowl. Add the cooled freekeh, season with salt, and toss to coat. Mix in the cucumbers, dill, mint, and parsley. Divide among 4 plates. Flake salmon into bite-size pieces and arrange over the top.


Tzatziki Pasta Salad

I love a pasta salad and this was delicious.

Tzatziki Pasta Salad (from Spicy Southern Kitchen)
(Serves 4)

For the dressing

100g plain Greek yoghurt
35 ml mayonnaise
20g feta cheese
1 clove garlic, chopped
1 tsp red wine vinegar
1 tsp lemon juice
salt and pepper
1 tbsp olive oil

250g dried pasta, cooked to al dente
170g marinated artichoke hearts, drained, halved or quarted
16 black olives
12 sun-dried tomatoes, sliced
1 small cucumber, diced
4 spring onions, sliced
40g feta cheese
2 tbsp chopped fresh dill

Bring a pan of water to the boil and cook the pasta according to packet instructions.

In a bowl, stir together greek yogurt, mayonnaise, feta cheese, garlic, red wine vinegar, lemon juice, salt, pepper, and olive oil to make the dressing.

In a large bowl, combine the pasta, artichoke hearts, olives, sun-dried tomatoes, cucumber, and spring onion.

Pour the dressing over the pasta mixture and toss to coat, put into a serving bowl. Sprinkle the rest of the feta and the fresh dill on top. Refrigerate until ready to serve.

Quinoa, Smoked Salmon and Dill Lunch Pot

I made this yummy lunch pot a couple of weeks ago. It was really simple to make and used up lots of the things in my fridge. 

Quinoa, Smoked Salmon and Dill Lunch Pot (from Good Food Magazine April 2015)
(Serves 2)

100g quinoa

2 tbsp half-fat soured cream
2 tbsp lemon juice
½ pack dill, finely chopped
½ cucumber, halved and sliced
4 radishes, finely sliced
100g smoked salmon, torn into strips

Bring a pan of water to the boil and cook the quinoa according to packet instructions. Drain and run under cold tap, drain again well.

Meanwhile, make the dressing. Mix the soured cream and lemon juice together in a bowl, then add most of the dill, reserving a quarter for serving.

In another bowl, combine the quinoa with the cucumber and radishes, and stir through half the dressing. Season and top with the salmon and the rest of the dill. Put the other half of the dressing in a small pot and drizzle over the quinoa just before serving.

Hiyashi Chuka

So, I didn't make an authentic Hiyashi Chuka, I used somen noodles instead of ramen. For my toppings I went with leftover turkey, cucumber, carrot, tomato and a plain omelette. It was really tasty and reminded me how much I love Asian food.

Hiyashi Chuka (Cold Ramen Noodles) (from Little Japan Mama)
(Serves 4)

250g noodles
Your choice of cucumber, egg, chicken, bean sprouts, carrot, ham, tomato, prawns, pickled ginger

For the sauce
100ml soy sauce
120ml rice vinegar
120ml cold water
3 tbsp sugar
1 tsp sesame oil

Bring a pan of water to the boil and cook the noodles according to packet instructions. Drain, then run under the cold tap to cool.

Meanwhile, add all the sauce ingredients to a jar with a lid and shake well to combine.

Divide the noodles between 4 bowls and top with your choice of toppings. Then pour over the sauce and serve.

Warm Pigeon Breast with Cracked Wheat Salad

This is a warm salad I remember from way back when I did my Leith's course 10 years ago. It was one of the demonstrations during the course and actually it's a very simple and yet very tasty dish to make. I made a double batch of the bulgar wheat salad and had the second half without the pigeon later in the week and it is a fab salad on it's own.

Warm Pigeon Breast with Cracked Wheat Salad (from Leiths Cookery Bible)
(Serves 4)

2 tbsp Chinese five spice powder
1 tbsp light soy sauce
8 pigeon breasts, skinned
310g bulgar wheat
2 tbsp oil
1/2 red chilli, deseeded and finely chopped
2.5cm piece ginger, peeled and grated
110g shiitake mushrooms, sliced
100g parma ham, sliced
140g plum jam
5 spring onions, sliced
55g sun-dried tomatoes, sliced
salt and pepper
lemon juice
30g pinenuts, toasted
1/2 cucumber, deseeded and finely chopped
2 tbsp oil
2 tbsp snipped chives

Mix together the five spice and soy sauce and coat the pigeon breasts on both sides. Put into a shallow dish, cover and leave to marinate for at least 30 mins or overnight in the fridge.

Bring a pan of water to the boil and cook the bulgar wheat according to the packet instructions. Drain thoroughly.

Heat the oil in a wok or large frying pan, add the chilli, ginger, mushrooms and parma ham and stir-fry over a high heat for 2-3 mins. Add the jam, spring onions and sun-dried tomatoes and bring to the boil. Add the bulgar wheat and season to taste with salt, pepper and lemon juice. Heat thoroughly and stir in the pine nuts and cucumber. Keep warm.

Heat the oil in a frying pan, add the pigeon breasts and fry for 3 mins. Turn and cook for a further 2 mins until browned but pink inside.

Divide the bulgar wheat between 4 plates and top with the pigeon breasts. Sprinle with chives.

Lemon Sole with Cucumber

This is a lovely fishy dish and really simple to make. I have been trying to use up things I already have in the fridge rather than buy new things to make meals and this came out of a half cucumber lying around.

Lemon Sole with Cucumber (from Leith's Fish Bible)
(Serves 4)

1 large cucumber, peeled, halved lenghtwise and thickly sliced
4 lemon sole fillets
seasoned flour
55g butter
salt and pepper
juice 1/2 lemon
1 tbsp chopped mint

Blanch the cucumber in a saucepan of boiling water for 1-2 mins. Drain and dry well on kitchen roll.

Dip the sole fillets in the seasoned flour. Lay them on a plate but don't let them touch each other or they will become soggy.

Heat half the butter in a frying pan. When foaming, put in half the fillets. Fry on both sides until golden-brown. Transfer to a shallow platter and keep warm. Fry the remaining fillets in the same way.

Melt the remaining butter in the pan. Add the cucumber and fry quite briskly for 1 min. Remove from the heat and season with salt, pepper and lemon juice. Return to the heat and bring to the boil, then add the mint and tip over the fish. Serve.

Smoked Mackerel Wrap

This is a lovely way to pack in some oily fish to your day. I used homemade flatbreads and I added in the cherry tomatoes to the original recipe. It was delicious.

Smoked Mackerel Wrap (from Fish is the Dish)
(Serves 4)

100g reduced-fat soft cheese with chives
2 tbsp low-fat plain yogurt
2 smoked mackerel fillets, flaked
handful cherry tomatoes, halved
4 tortillas
1/4 cucumber, cut into strips
75g bean sprouts

Mix the soft cheese and yogurt together and stir in the flaked mackerel and cherry tomatoes.

Spread the mixture over the tortillas. Place the cucumber lengthways over the mackerel and scatter over the bean sprouts and salad leaves.

Roll up each tortilla tightly and serve.

Piccalilli

So my chutney making continues! This time it's picalilli. My Mum gave me the contents of her fridge before she went on holiday a couple of weeks ago and so I decided to use it up in one swoop. I'm not sure what this tastes like yet as it needs to rest for 4-6 weeks but it smelt gorgeous.

Picalilli (from River Cottage Handbook Preserves by Pam Corbin)
(makes 3 340g jars)

1kg washed, peeled veg - choose 5 or 6 from the following: cauliflower or romanesco, green beans, cucumbers, courgettes, green or yellow tomatoes, tomatilloes, carrots, silver skinned onions or shallots, peppers.
50g fine salt
30g cornflour
10g tumeric
10g English mustard powder
15g yellow mustard seeds
1 tsp crushed cumin seeds
1 tsp crushed coriander seeds
600ml cider vinegar
150g granulated sugar
50g honey

Cut the veg into small, even bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the veg with ice cold water and drain thoroughly.

Blend the cornflour, tumeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil. Pour a little of the hot vinegar over the blended spice paste, stir well and return to the pan. Bring gently to the boil. Boil for 3-4 mins to allow the spices to release their flavours into the thickening sauce.

Remove the pan from the heat and carefully fold the weel-drained veg into the hot, spicy sauce. Pack the picle into warm sterilised jars and seal with vinegar-proof lids. Leave for 4-6 weeks before opening. Use within a year.

Daring Cooks June 2015: Lemongrass and Lime Herby Chicken Kebabs

With summer just around the corner, ML Spell from Dry Spell invited us to play with fire! She challenged us to make some mouthwatering eats on the grill for the June daring cooks challenge.

Ok, so, I haven't done a Daring Cooks in ages, in fact in over a year, for a lot of reasons, so this is my first one back and it fitted right in with WeightWatchers as grilling (in the English sense of the word) is a good way to cook without adding oil. I wasn't going to fire up a barbecue just for me so I cooked them under the grill/broiler. I made Lemongrass and Lime Herby Chicken Kebabs. They were fabulously tasty and reminded me that I should definitely make kebabs more often, the meat was lovely and tender and the peppers soft but crisp.

Lemongrass and Lime Herby Chicken Kebabs (from WW Seasonally Sensational)

(Serves 4)

(6 WW ProPoints per serving)

2 tbsp soy sauce

1 lemongrass stalk, very finely chopped

grated zest and juice 1 lime

1 garlic clove, crushed

2 tbsp coriander

600g chicken breast, cut into chunks

salt and pepper

2 peppers, cut into chunks

For the tzatziki

4 tbsp 0% yoghurt

juice 1/4 lemon 

handful chopped mint

1/2 cucumber, deseeded and chopped

In a bowl mix together the soy sauce, lemongrass, lime zest and juice, garlic and coriander. Add the chicken and season. Mix well, cover and marinate for at least 30 mins in the fridge.

Meanwhile, make the tzatziki. Mix together all the ingredients in a small bowl, then set aside.

Preheat the grill to high. Thread the chicken pieces onto kebab sticks alternating with the peppers.

Grill the kebabs for 8-10 mins turning often. Make sure that the chicken is cooked all the way through.

Serve with the tzatziki with either rice or in a pitta bread with some lettuce.

Chinese Prawn Noodle Salad

This was a tasty salad although it ended up a bit watery. Next time I would actually bother to deseed to the cucumber!

Chinese Prawn Noodle Salad (adapted from Salad Days - Good Housekeeping)
(Serves 4)

200g egg noodles
2 carrots, cut into chunks
handful green beans, halved
4 spring onions, finely sliced
1/2 cucumber, halved lengthways seeded and finely diced
350g cooked prawns
1 tbsp coriander

For the dressing
2 tbsp runny honey
2 tbsp dark soy sauce
2 tbsp rice wine vinegar
4 tbsp sesame oil
pepper

Bring a pan of water to the boil and cook the noodles according to packet instructions, adding the carrots and beans for the last 2-3 mins of cooking, Drain, run under the cold tap and drain again well.

Make the dressing by whisking the honey, soy sauce, vinegar and sesame oil together with some black pepper. Pour the dressing over the noodles, carrots and beans and toss together.

Stir the spring onions, cucumber, prawns and coriander into the noodles and divide between four bowls.

Smoked Salmon and Cucumber Noodle Salad

I ate this salad cold the day after making it and it had turned a bit watery but otherwise it was a very simple salad to make and enjoy.

Smoked Salmon and Cucumber Noodle Salad (from Salad Days - Good Housekeeping)
(Serves 4)

1/2 tbsp oil
2.5cm root ginger, peeled and finely chopped
1 green chilli, seeded and finely chopped
1 tbsp sesame seeds
6 baby sweetcorn, finely sliced
300g straight to wok rice noodles
1 tbsp toasted sesame oil
1 tbsp soy sauce
120g smoked salmon trimmings
salt and pepper
large handful of coriander, finely shopped

Heat the oil in a large frying pan. Add the ginger, chilli and sesame seeds and cook for 1 min. Stir in the baby sweetcorn and noodles and cook, stirring frequently, for 3 mins or until the noodles are tender. Leave to cool.

Add the cucumber, sesame oil, soy sauce and smoked salmon trimmings. Season, garnish with coriander and serve or pack into a lunchbox.

Tuna Pasta Salad Recipe with Lemon, Green Olives, and Cucumber

This was ok as pasta salads go, not overehelming but pretty decent.

Tuna Pasta Salad Recipe with Lemon, Green Olives, and Cucumber (from Kalyn's Kitchen)

(Serves 1)

60g dried pasta shapes

1/2 can tuna
5 black or green olives, halved
1/2 small Persian cucumber, cut into small dice
salt and pepper

For the dressing:

zest and juice from 1/4 lemon
1/2 tsp olive brine (from olive jar)
1/2 tbsp mayonnaise

1/2 tbsp natural yoghurt

splash olive oil

Bring a large pot of water to a boil, add the pasta, stir, and cook according to packet instructions. Drain, run under the cold tap and drain again well.

Mix together the zest and juice of lemon, the olive brine, mayo and yoghurt, whisk in the olive oil.

Add the tuna, sliced olives, and chopped cucumbers to a bowl that's big enough to hold all the salad and mix in about half the dressing.  Gently stir in the pasta and as much additional dressing as you need for the salad to be as wet as you'd like it. Season with salt and pepper and serve.

Jamie's 15 Minute Meals: Greek Chicken with Herby Vegetable Couscous and Tzatziki

This is another one of Jamie's triumphs. I really loved the flavour of this salad especially when I mixed the tzatziki into it. I used Israeli couscous rather than normal which didn't detract from the dish at all. I also ate it cold in a lunchbox for lunch. One to be made again.

Greek Chicken with Herby Vegetable Couscous and Tzatziki (from Jamie's 15 Minute Meals)

(Serves 4)

 

Couscous
300g couscous
2 mixed-colour peppers
1 red chilli
4 spring onions
1/2 bunch of dill
200g peas
1 small handful black olives
extra-virgin olive oil
40g feta cheese

Chicken
2 chicken breast
Dried oregano
Ground allspice
1 lemon
olive oil

Tzatziki
1 lemon
1/2 cucumber
250g yoghurt
1/2 bunch of mint

Put the cous cous in a bowl and pour over 2 mugs of boiling water with a pinch of salt, cover with cling film.

Place the chicken breasts onward a large piece of grease paper and sprinkle with salt, pepper, oregano, allspice and lemon zest. Fold over the rest of the greaseproof paper and bash with a rolling pin. You want to flatten the chicken out so it’s about 1.5cm thick. Then place it in a frying pan with some oil and fry for about 3-4 mins each side

Whilst the chicken is cooking, grate the cucumber coarsely, sprinkle with salt and squeeze out the extra water. Put it into a bowl with the yoghurt and the juice of 1/2 a lemon. Mix together and then rip up the mint and mix it in.

 

Take the chicken off the heat and put the spring onions, peppers and chilli in a blender and whizz up until they are finely chopped. Mix this in with the cous cous as well as some cooked peas and the feta and olives. Drizzle some olive oil and the rest of the lemon juice onto the cous cous.

Season to taste, cut your chicken into strips and lay it around the cous cous with the bowl of tzatziki in the middle. Serve.

Macaroni with Smoked Mackerel, Dill, Spring Onions and Sour Cream

Macaroni with Smoked Mackerel, Dill, Spring Onions and Sour Cream

(From The Guardian Cook)

(Serves 4)

250g macaroni

1 tbsp olive oil

3 smoked mackerel fillets, flaked

1 medium cucumber, deseeded and diced

20g dill, chopped

3 spring onions, sliced

150ml sour cream

1/4 lemon

salt and pepper

Spring a pan of water to the boil and cook according to packet instructions. Drain, run under cold water and the drain again well.

In a bowl, mix together the pasta and oil and then add the rest of the ingredients. Mix together well and serve.

Miso Roast Salmon

I saw the beautiful picture of this in the cookbook and knew that I had to make it. It was very tasty with lovely Asian style flavours. I went a bit overheard with the sesame seeds! The original recipe used edamame beans but I swapped them out for mangetout. I served it with 100g new potatoes for an extra 2 ProPoints.

Miso Roast Salmon (WeightWatchers Cooking for One)

(Serves 1)

(8 WW ProPoints per serving)

1 tbsp miso paste

2 tsp mirin

pinch sugar

1 salmon fillet

cooking spray

1/2 tsp sesame seeds

2 tsp soy sauce

For the salad

1/2 cucumber

1 tsp rice vinegar

pinch sugar

7-8 mangetout

Mix together the miso paste, mirin and sugar. Put the salmon fillet on a plate and spread the paste over the top. Put in the fridge for at least 30 mins or overnight.

Preheat the oven to 200C. Spray a non stick tray with cooking spray. Using kitchen roll, wipe off the marinade. Transfer the fish to the baking tray, skin side downs cook for 12-15 mins until th fish is golden.

Meanwhile toast the sesame seeds and then make the salad. Use a veg peeler, shave the cucumber into long thin ribbons. Whisk together the vinegar and sugar. Toss with the cucumber and mange tout then transfer to a plate. Serve with the salmon sprinkled with the toasted sesame seeds and a drizzle of soy sauce.

Orzo Pasta and Ham Salad

This was a new pasta salad for me, really simple but really effective. It didn't taste WeightWatchersish at all and is definitely one to make again and again.

Orzo Pasta and Ham Salad (from Cooking the WeightWatchers Way)

(Serves 4)

(8 WW ProPoints per serving)

225g dried orzo pasta

2 tbsp balsamic vinegar

2 tsp olive oil

2 large tomatoes, chopped

1/2 cucumber, chopped

6 spring onions, chopped finely

200g ham, chopped

2 tbsp chopped parsley

black pepper

Bring a pan of water to the boil and cook the orzo according to packet instructions. 

Meanwhile, put the oil and vinegar into a large bowl and add the tomatoes, cucumber and spring onions, stirring gently to mix.

Drain the cooked pasta and run under the cold tap. Drain again thoroughly and add it to the salad bowl with the  ham and parsley and stir everything together. Season with black pepper and pack into a lunchbox or serve.

Soba Noodles with Wakame

I ended up with way too much wakame in this dish. But on the whole it was really tasty, crunchy dish and the noodles were lovely, I'd forgotten how good cold soba noodles are!

Soba Noodles with Wakame (from Plenty - Ottolenghi)

(Serves 4-6)

2 large cucumbers

2 tsp salt

300g soba noodles

60g wakame

70g toasted sesame seeds

30g coriander leaves, roughly chopped

50g mint leaves, roughly chopped

Sauce

2 tbsp rice vinegar

grated zest 2 limes

60ml lime juice

1 tbsp grated root ginger

2 red chillies, finely chopped

1 tbsp palm sugar

2 tbsp toasted sesame oil

2 tbsp groundnut oil

1 tbsp sweet chilli sauce

1 garlic clove, crushed

3/4 tsp salt

Shred the cucumbers using a mandolins or veg peeler. Place the cucumber into a colander, sprinkle with the salt and stir well, then leave to drain for at least 30 mins.

Bring a pan of water to the boil, add the noodles and cook for 4-5 mins, or according to packet instructions. Drain and rinse in a stream of cold water to stop the cooking, leave to dry.

Soak the wakame in warm water for about 10 mins or until softened, drain. Remove the tough stalks and discard. Cut or year the rest into large pieces and put into a large mixing bowl. Add the cooked noodles and cucumber to the wakame.

Whisk together the sauce ingredients and add to the noodle mixture. Stir gently, then add the sesame seeds, coriander and mint. Stir well again and taste, you may want to add more salt, sugar or vinegar.

Pile the noodles into serving bowls and serve.