All posts tagged: Healthy recipes

Mackerel salad with lemon mayonnaise recipe

Mackerel salad with lemon mayonnaise recipe

Published by skeptic

I like to peel the tomatoes first by covering them with boiling water, leaving for 30 seconds then draining. The skins should slip off fairly easily. It’s extra faff but does make the salad feel more special. Timings Prep time: 20 minutes Cook time: 20 minutes Serves 4 Ingredients 5 eggs 320g frozen peas 1 spring onion, white part finely chopped (save the green part for making stock or another dish) 400g baby new potatoes 1 tbsp olive oil plus 1 tsp 320g tomatoes (about 4 tomatoes), peeled if you like 1 tsp English or Dijon mustard (optional) 200ml vegetable oil Squeeze of lemon juice, to taste (optional) 4 x 125g tins mackerel, in oil or brine ¼ garlic clove, peeled (optional) Method Put 4 of the eggs in a pan of water and bring to the boil. Cover with a lid, turn off the heat and leave to cook in the residual heat for 8 minutes. Peel and quarter the eggs. Put the peas in a bowl and cover with boiling water. Leave for …

Air fryer Turkish chicken kebabs with orzo pilaf recipe

Air fryer Turkish chicken kebabs with orzo pilaf recipe

Published by skeptic

Both the kebabs and the pilaf for this vibrant dish are made in the air fryer. For the best results, marinate the chicken pieces overnight – they’ll soak up all the gorgeous herbs and spices and will be super-tender. Timings Prep time: 15 minutes, plus marinating time Cook time: 45 minutes  Serves 4 Calories 489 kcal per serving Ingredients 600g skinless, boneless chicken thighs (trimmed of visible fat), cut into chunks 6 tbsp fat-free Greek yoghurt 1 tsp sweet paprika 1 tsp sumac 1 tsp dried mint ¾ tsp ground cumin ¼ tsp ground cinnamon 3 garlic cloves, crushed 1 tbsp lemon juice  olive oil spray For the garlic sauce 2 tbsp light mayonnaise 3 tbsp fat-free Greek yoghurt 1 garlic clove, crushed lemon juice, to loosen the sauce 1½ tsp finely chopped fresh parsley For the pilaf 15g butter 200g dried orzo 1 small onion, diced 360ml hot chicken stock 2 garlic cloves, crushed To serve lemon wedges chopped tomatoes chopped red onion chopped cucumber Method Place the chicken in a bowl with the …

Air fryer orange, cranberry and white chocolate scones recipe

Air fryer orange, cranberry and white chocolate scones recipe

Published by skeptic

These are really easy to make – you don’t need to roll out the dough or use special cutters. Try one with your favourite cuppa. Timings  Prep time: 15 minutes, plus cooling time Cook time: 10 minutes Serves 8 Calories 222 kcal per serving Ingredients 190g self-raising flour, plus extra for dusting 1 tsp baking powder ½ tsp bicarbonate of soda 30g cold unsalted butter 1 tsp grated orange zest 200g fat-free vanilla Greek yoghurt 10g white chocolate chips 10g dried cranberries, chopped into smaller pieces a little milk, to glaze For the icing 25g icing sugar a little fresh orange juice Method Place the flour in a bowl. Add the baking powder, bicarbonate of soda and a pinch of salt, and mix well to combine. Grate in the butter and, using your fingers, work it into the flour so you have what looks like breadcrumbs. Add the orange zest and yoghurt and fold with a spatula until everything is well combined, then add the chocolate chips and cranberries. Roll the dough ball around the bowl …

Air fryer loaded sriracha fries recipe

Air fryer loaded sriracha fries recipe

Published by skeptic

For perfectly cut fries, invest in a potato chipper – I have had mine for years and love it. And don’t be tempted to skip the soaking time as it removes the starch on the outside of the sliced potatoes, giving a super-crispy finish. You can increase the sriracha to add more of a kick to the mayo.   Timings  Prep time: 15 minutes, plus soaking time Cook time: 35 minutes  Serves  4  Calories 291 kcal per serving Ingredients 1kg potatoes, peeled and sliced into fries 80g Chinese leaf (Chinese cabbage), shredded 1 red pepper, finely diced 60g onion, finely diced ½ tsp chilli powder 1 tsp sweet paprika 2 tsp rapeseed or vegetable oil 2 garlic cloves, chopped For the seasoning ½ tsp sweet paprika ½ tsp garlic granules ½ tsp onion granules olive oil spray For the sriracha mayo 2 tbsp light mayonnaise 1 tbsp fat-free natural yoghurt 2 tsp sriracha To serve 60g grated cheddar 2 spring onions, sliced pinch of sesame seeds Method Soak the sliced potatoes in ice-cold water for at …

Pan-fried venison salad recipe

Pan-fried venison salad recipe

Published by skeptic

If I butcher my own venison I usually use the inner fillets from the back leg for this, but you can use the saddle fillet or loin too. My salad here is totally wild – pennywort, leaves of ox-eye daisies, wild chervil (cow parsley), wild chives and dandelion leaves that grow in the hedgerows around my house – but any combination  of salad leaves works well. I picked the sea buckthorn berries last October and froze them; you can use any small berries, such as redcurrants, for sharpness. Timings Prep time: 10 minutes
 Cook time: 5 minutes Serves  4 as a starter or light lunch Ingredients 400g venison fillet(s), from the leg, saddle or loin 200g venison kidney and/or any other offal (optional) a little vegetable or corn oil, for frying 4 handfuls of foraged edible leaves and/or herbs, or small cultivated leaves For the dressing 30ml red-wine vinegar 100ml extra-virgin rapeseed oil 50g sea buckthorn or other small berries Method Season the venison fillet and offal, if using.  Heat a little oil in a …

Sashimi salad recipe

Sashimi salad recipe

Published by skeptic

You can serve pretty much any super-fresh white fish for this, or try scallops. Even very fresh second-division fish is good, such as mackerel or whiting; there’s no need to buy expensive premier-division fish like bass or turbot unless you want to.  I team the fish with mushrooms marinated in ponzu (a Japanese citrus sauce) and a dried seaweed salad mix – a combo of colourful edible sea vegetables which you can buy from Asian supermarkets or online from The Cornish Seaweed Company or Clearspring.  Timings Prep time: 10 minutes, plus marinating time Serves 4 Ingredients  100g fresh Asian mushrooms such as enoki or shimeji, cleaned and separated 150ml ponzu 400g very fresh white fish, skin removed and filleted 20g dried seaweed salad, rehydrated in cold water a handful of small Asian leaves, such as red mizuna and micro mustard leaves, and lengths of chives a handful of coriander leaves 2 spring onions, finely sliced Method Place the mushrooms and ponzu together in a bowl and leave to marinate for about an hour, then drain …

Kibbeh Nayeh (Lebanese raw lamb) recipe

Kibbeh Nayeh (Lebanese raw lamb) recipe

Published by skeptic

This is basically a Middle Eastern lamb tartare and, just as with steak tartare or carpaccio, the lamb needs to be as fresh as possible. I like to serve it as a starter with a minty salsa or as pre-dinner snacks on little pieces of lightly toasted Moroccan flatbread. A few delicious salted Cambodian Kampot peppercorns on top (something I tried recently from stonygroves.co.uk) are a nice touch. Timings Prep time: 15 minutes  Cook time: 5 minutes (if serving with flatbreads) Serves 4 as a snack or starter Ingredients 4 tbsp finely chopped parsley 2 tbsp finely chopped mint 1 medium red or green chilli, finely chopped, seeds and all 3 tbsp olive oil 1 lemon 400g fresh lamb fillet from the best end or rump, trimmed of sinew and finely chopped 6 spring onions, finely chopped 1 tsp smoked or unsmoked paprika 1 tsp ground cumin 30g bulgur wheat, pre-soaked in boiling water for an hour, then drained To serve flatbreads (optional) about 20 salted Kampot peppercorns (optional) Method Mix together 1 tsp each …

Beetroot-cured mackerel recipe

Beetroot-cured mackerel recipe

Published by skeptic

This recipe works nicely with herring, sardines or even red mullet in place of the mackerel. The idea is that the finely shredded beetroot from the cure is also used as a garnish. Once cured, the fish will keep in the fridge for 10 days. Timings Prep time: 15 minutes, plus cooling and marinating time Cook time: 5 minutes Serves  4 as a starter Ingredients For the cured mackerel 200ml cider vinegar 30g caster sugar 2 tsp sea salt 16 juniper berries 2 bay leaves 150g raw beetroot, peeled and finely shredded 4 mackerel fillets To serve 1 dessert apple, cored and thinly sliced then cut into matchsticks 1 tbsp chopped parsley 1 tbsp rapeseed oil Method Combine all of the ingredients for the cured mackerel, apart from the beetroot and mackerel fillets, with 200ml warm water. Bring to the boil, then remove from the heat. Add the beetroot and leave to cool completely.  Lay the mackerel fillets in a container and pour over the marinade.  Cover and leave in the fridge for at least …

Seafood salad recipe

Seafood salad recipe

Published by skeptic

This is inspired by a simple but wonderful seafood salad I cooked in Sri Lanka using blue river prawns and squid. I’ve included a wider range here. Timings Prep time: 15 minutes Cook time: 15 minutes Serves 4 Ingredients 150g live mussels, scrubbed and debearded 250g cuttlefish, cleaned and cut into rough 2cm squares 4 scallops, shucked a handful of sea beet, sea aster or samphire 4 oysters, shucked but still in the shell For the dressing 1 red chilli, finely chopped, seeds and all 2 spring onions, finely chopped 100ml olive or rapeseed oil 25ml cider vinegar Method Put the mussels in a pan with 100ml water, cover and cook over a high heat for a few minutes until all the shells have opened. Discard any that do not.  Using a slotted spoon, transfer the mussels to a plate, then add the cuttlefish and scallops to the liquid and cook for a minute, stirring continuously. Remove from the heat and transfer the seafood to a separate plate, reserving the liquid. Strain the liquid through …

Cod with red mung bean salsa recipe

Cod with red mung bean salsa recipe

Published by skeptic

There are so many types of dried lentils and beans that it can be difficult to choose which to use. Red mung beans (also known as adzuki beans) work a treat in this spiced salsa, but you could also make it with other varieties. The salsa is great for preparing the day before you want to serve it. Timings Prep time: 15 minutes, plus overnight chilling  Cook time: 30-50 minutes Serves 4 Ingredients For the salsa 100g dried red mung beans, soaked overnight ½ small red onion, finely chopped 30g root ginger, peeled and finely chopped or grated 1 garlic clove, crushed or grated 1 red chilli, finely chopped, seeds and all ½ tsp cumin seeds ½ tsp ground cumin 1 tbsp balsamic vinegar 1 tbsp finely chopped coriander 120ml chilli sauce 40g sun-dried tomatoes, soaked in warm water for 30 minutes then finely chopped 60g tomato ketchup 50ml sweet soy sauce 80ml rapeseed oil For the fish a handful of monk’s beard or samphire 4 thick cod fillets (each weighing 200g) a little rapeseed …