I first saw this recipe on Asassyspoon , I just had to give it a go as I love Salmon and Avocado so whats not to like! I changed it ever so slightly to suit my tastes and experiment. I also haven’t invested in a spiralizer yet so its cucumber strips instead of noodles…lol!
Makes 1 portion – obviously add quantities for more.
2 Salmon Fillets – make sure its good quality Scottish Salmon…lol!
1 tsp chilli powder
1 tsp rainbow peppercorns – ground
1 tsp ground cumin
2 tbsp olive oil – good quality
Salt & pepper to taste
For the dressing:-
1/2 lemon juiced
1/2 garlic clove – crushed
Handful Dill – freshly chopped (or you could use parsley)
1/2 chilli – diced or 1/2 tsp dried flakes
2 tbsp water
Salt & pepper to taste
- Combine the chilli powder, pepper, cumin, salt and pepper in a small bowl with 1 tbsp olive oil. Place salmon in bowl and rub into skin covering all of the salmon.
- Heat a pan on medium heat with 1 tbsp oil. Place fillets into pan skin side down first and cook for 4 minutes, just leave to cook. Then flip fillets over and cook for a further 3-4 minutes, remove.
- Meanwhile make the dressing by mixing together all the dressing ingredients in a blender until you have a smooth paste.
- If you have a spiralizer then use that for your cucumber, if not, you can use a peeler to make strips.
- Add the cucumber to the avocado dressing and coat.
- Place the cucumber onto a plate and place the salmon on top. Serve. Yummy!
If your anything like me……I Love peanut butter, so when I saw this recipe being executed on TV I just had to try it. I have adjusted the ingredients slightly to suit our tastes and I have to admit it’s bloody lovely! This will soon be a staple recipe in my household I think.
You can serve it with some rice for a dinner, or even just on a toasted open baguette (which we done) or even as a filling in a wrap for lunch, its very versatile.
Makes enough for 4 people
For the Chicken Thighs and marinade:-
500g chicken thighs cut into strips
2 tbsp soy sauce
1 tsp cornflour
1 tbsp peanut oil
For the Sauce:-
1 tbsp balsamic vinegar (good quality one)
80g peanut butter – crunchy
1 tsp soy sauce
2 tbsp sesame oil
1 tsp sichuan peppercorns – toasted and ground (you can use rainbow peppercorns too)
2 tbsp peanut oil
2 red chillies – chopped finely or 2 tsp dried chillies
4 spring onions – finely chopped
2 garlic cloves – crushed
1 inch root ginger, finely chopped
- For the marinade for chicken thighs – Mix the soy sauce, peanut oil and cornflour in a bowl, add the chicken and ensure coated evenly, allow to stand at room temperature for at least 1/2 hour.
- Meanwhile for the sauce, combine together balsamic vinegar, peanut butter, soy sauce, sesame oil and peppercorns until smooth.
- Heat a wok or large fry pan over a medium to high heat, add the peanut oil to heat through until pan is coated, then add in the chillies, ginger and garlic cook for about 1 minute.
- Add in the marinated chicken and cook until chicken is browned all over. Add in the spring onions and the sauce mixture coating all the chicken pieces, cook for a further 2 minutes.
- Serve with your choice of accompaniment.
When I got my new Hotpoint Combi Oven with this Crisper Plate, I didn’t realise just how much I would use it, I call it my magic plate as it cooks everything in a fraction of the time with tasty results.
We all want healthy meals in minutes these days and this little plate does it all. This was one of the first recipes I had seen and used, so tasty and in 12 minutes.
Serves 2 people.
1 large chicken breast – cut into large chunks
6 Salad potatoes of your choice – sliced in half
1 red & green pepper – sliced
1 red onion – wedges
1 garlic clove – sliced
Tomatoes on the vine – I used Piccolo (my fav)
1 tsp olive oil
Salt & pepper
- I sprinkled my chicken pieces with some smoked paprika for extra flavour – you can of course use anything. I’ve also used rosemary.
- Preheat the crisper plate on the crisper setting for 3 minutes
- Place the potatoes, onion, garlic and peppers in a food bag and drizzle a teaspoon of olive oil in with salt & pepper and shake to coat.
- Place all ingredients onto the crisper plate and cook for 12 mins on the crisper setting.
- Its as easy as that………healthy quick meal in minutes.
- The tomatoes turn very juicy while cooking for that length of time which gives you your juice for the meal, if you don’t like it too juicy, add the tomatoes after 6 minutes.
Having never tried a Poussin before (young chicken), I was intrigued when I saw one half price in my local market, so in my basket it went. Later, I’m now trying to decided how to cook and what seasoning to use, this moroccan spice was definitely a winner for me, not only flavoursome but deliciously succulent cooked in my rotisserie oven from Hotpoint.
1 Poussin (500g)
Stock if roasting in a pan.
1 level tbsp cumin
1 tsp coriander
1 tsp black peppercorns – crushed
1 level tbsp paprika (I used smoked)
Zest and juice of 1/2 lemon
2 tbsp olive oil
- Mix everything together in a bowl and spread over poussin, cover and marinate overnight in a fridge or for at least 4-6 hours.
- If you have a rotisserie…..excellent….skewer and cook on medium level heat for about 45 mins. (Poussin was 500g). If not , preheat oven to 180deg fan, place in a roasting tin, add some stock, cover with foil and cook for 30 mins, remove foil then cook further for 15 mins.
I’m just loving my new oven from Hotpoint, it comes with a crisper plate which you preheat then cook directly on, great for crisping up food but also great for those crispy bottoms…..which means….no soggy bottoms!! lol!
I decided to try a quiche, normally you have to preheat your oven then blind bake your pastry, this little crisper plate eliminated all of that……..and in just 14 mins my quiche was baked to perfection with a crispy bottom. The plate is 12.5″ in diameter, so perfect family size too.
Makes 8 slices.
1 roll approx 250 g puff pastry
2-3 leeks – finely sliced
300 ml double cream
300 g grated Gouda cheese
8 slices of smoked bacon – chopped
Salt & pepper
1. Preheat your crisper plate (2mins) or your oven to 180 deg.
2. Fry the bacon on crisper plate for 3 mins (no oil required) OR in a fry pan with a little oil until browned.
3. Remove then lightly fry the leeks on the crisper plate with a knob of butter for 4 mins OR in a fry pan until browned slightly. Remove and put to side with bacon.
4. Beat together the cream and eggs then add in the cheese and mix
5. Lay the pastry over the crisper tray or basking dish if using the oven. (Blind bake pastry for about 10mins if using the oven)
6. Lay in the bacon and leeks evenly then pour in the cheese mixture evenly. Season with salt & pepper.
7. Trim off any ends for an even finish.
8. Cook on Dynamic Crisp setting for 14 mins. OR bake in oven for about 25-30 mins.
My first try at making my own lasagne and it was delicious, there are so many different ways to making a lasagne but I decided to start it would be the classic, as you can never really go wrong with the good old recipes.
My new oven actually has a Lasagne setting which took away my thinking of what the correct temperature, humidity and cooking elements to be used. I am impressed, a perfectly baked lasagne. (ok some may say a bit too browned on top, but my partner likes it that way…lol).
Makes for 2-3
250g minced beef
1 red onion – finely chopped
1 clove of garlic – crushed
1 tbsp olive oil for fry
1 red pepper – diced
1 tbsp flour
250g tomatoes, skinned and chopped (to skin, score tomatoes and place in a pot of boiling water for about 10 mins, the skin will then easily peel away) or you could use chopped tin tomatoes.
2 tbsp tomato puree
100ml beef stock
100ml white wine
2 tsp dried oregano
Salt & pepper
Lasagne sheets – I used wholewheat
For the sauce
150g grated cheddar cheese
- Gently fry the onion and garlic in a pan with the oil for a few mins until brown.
- Add the mince and cook through
- Add the chopped pepper and cook for a few mins
- Add the tomatoes, stock, wine, tomato puree and oregano, season well, mix through and simmer for 30 mins uncovered. If still too wet, add some flour to help thicken or increase heat and boil for a couple of mins.
- Meanwhile to make the cheese sauce, add the butter, milk and flour to a pan and gently heat through stirring continuously until it starts to bubble, then add 100g of the grated cheese and mix through for about 2 mins.
- Place some of the meat in a lasagne dish, then cover with some lasagne sheets, then pour over some of the cheese sauce, continue to layer until you finish with the sauce. I got 2 layers. Sprinkle with the remainder of the cheese.
- Set your oven to 170 deg fan and cook for approx 35-40 mins if you haven’t got a lasagne setting.
- Serve. Oh yummy!
You can do a vegetarian version by replacing beef stock and mince with veg stock and vegetables of your choice. You could even do a chicken lasagne with chicken stock. The options are endless.
I visited the Springfest Food & Drink Festival at Loch Lomond Shores last week and was blown away by all the different flavours from different countries. More importantly it was great to see some new flavours and ideas being created.
One of the items I picked up was Curry Rock Salt by flavour magic something different. I decided to try it with my kedgeree recipe but adding the curry salt in and seasoning the eggs with the curry salt and WOW, what a taste sensation, it was delicious. I bought other flavours too so I’m now excited to try them out too.