Amazing Curry! Inspired by Donal Skehan, but a healthier version. This was absolutely delicious, so fragrant and spicy. Yum!
2 x chicken breasts – cut into chunks
50g butter, melted
1 tbsp olive oil
For the marinade:-
150ml semi-skimmed milk (or yoghurt)
1 thumb size piece of ginger – grated
3 garlic cloves – grated
1 tbsp gram masala
1 tsp cumin
2 tsp coriander
For the sauce:-
1 onion – chopped finely
4 cardamom pods
3 garlic cloves – finely chopped
1 thumb size ginger – grated
1 green chilli – finely chopped
1 tbsp gram masala
1 tsp cumin
2 tsp ground coriander
1 tbsp smoked chilli powder
4 tbsp tomato puree
100ml Chicken Stock & remaining milk mixture from marinade. (if you used yoghurt, use 200ml chicken stock)
Sea salt & pepper to taste
Rice of your choice and Naan bread to serve
- Place all the marinade ingredients in a bowl and add chicken, cover and marinade in a fridge for approx 2 hours or overnight.
- Heat a large pan over a high heat and cook chicken until browned, baste with melted butter while cooking chicken. Remove and set aside.
- For the sauce add the butter, once melted add in the onions and cardamom pods, cook until onions are browned and softened. Then add in the garlic, ginger and chilli, cook for further 2 mins.
- Stir in the gram masala, cumin, coriander, chilli powder and tomato puree.
- Lower the heat and gradually add in the stock and milk marinade mixture. Add in the chicken and season with salt & pepper. Cook at a simmer level for approx 20 mins or until sauce has thickened.
- Serve over a bed of rice and some naan bread.
Oh WOW! that is all I can say about this delightful wee salad, especially the smoked fish! I purchased the smoked fish again at my local Food Assembly this week https://thefoodassembly.com/en/assemblies/7907 in Glasgow from a new Company called The Campsie Glen Smokehouse http://www.campsieglen.co.uk/ , The Seafood Charcutier!
They are a small family run business producing artisanal seafood products. Based in Kirkintilloch, Scotland. Charcuterie is defined as the art of curing, drying and smoking.
They have begun their range with 3 cures. After they rest the salmon, trout, and halibut in their Island, Highland, and Lowland Cures for 7 days, they dry out up to 25% of their moisture whilst smoking with their unique blend of selected kiln dried wood chips. The whole process is completed by hand carving the products into the packs you see below.
I made a small salad again with using fresh produce from Rhone Cottage http://www.rhonecottage.co.uk/ , here is my list.
Fresh Salad leaves – I used rocket
2 radishes – sliced
1/4 Avocado – sliced
4 small cherry tomatoes – halved
1 tbsp olive oil – for dressing
1 tbsp balsamic vinegar – for dressing
Few slices of Smoked Salmon and Smoked Halibut
Oh so Yummy! I have already ordered more!
Smoked Halibut Salad Smoked Salmon Salad
This Monday I went to my local Food Assembly to pick up all of my lovely fresh meat, vegetables and eggs, I decided to try some of the Lemon Balm from Rhone Cottage, https://www.facebook.com/Rhone-Cottage-1532484203665299/ . Looking at what I could use it with I decided a lovely healthy tuna bean salad and the lemon balm leaves just added that lovely flavour of lemon, it was very fragrant and gave that extra zing.
Serves 2 Approx 350 calories per serving.
1 tin tuna
1 tin of black eyed beans
1/2 red onion – chopped finely
3 spring onions – chopped
1 yellow pepper – sliced and diced
Handful of fresh sweetcorn
Handful of fresh garden peas
1 tbsp red chilli pepper flakes (optional)
1 tbsp Olive oil
1 tbsp balsamic vinegar
1 tbsp mayonnaise
small handful of lemon balm – chopped finely
- Heat through the black eyed beans, approx 4-5 mins on medium heat, remove and allow to cool.
- Meanwhile, mix everything else in a large mixing bowl making sure everything is coated.
- Add the black eyed beans, mix through and then serve with a sprinkle of the lemon balm on top. Yummy!
Want to get more veg into your life, eat healthy without compromising on flavour? This little creation ticks all those boxes, lovely little dinner after my workout at the Spin Studio.
Makes 1 serving.
1 x Courgette
50g Brown Rice
70g tin tomatoes
Black Olives – Small Handful (about 5 halved)
1 tbsp Black Olive Tapenade
1 tbsp Olive oil
Squeeze of Lemon Juice
1 tsp garlic
Ground Black Pepper
1 tsp Paprika
1 tsp Basil
Salt to taste
- Pre heat oven to 210 deg.
- Slice Courgette in half and scoop out centre, place on baking tray and bake for 30 mins.
- Meanwhile cook Quinoa and rice as per packet, mix together
- Add in tin tomatoes and mix through, heat gently
- Add in the rest of the ingredients and mix through thoroughly.
- Remove courgette from oven and spoon mixture into the boats…..Serve! Yummy!
Approx calories 241 per serving.
Inspired by the Kalette leaves flavour, I decided to use them in my bean salad today for lunch, and yep you guessed it my lunch tasted delicious and very healthy too!
75g Red Kidney Beans
75g Borlotti Beans
75g Cannellini Beans ( you can of course use any beans you like, even chickpeas)
2 tbsp sweetcorn
1/2 chopped red onion finely
Handful chopped parsley
Handful chopped Mint
40g Sliced Black Olives
1 tbsp Olive oil
1 tbsp white wine vinegar
1 tsp balsamic vinegar
Salt and Black pepper to taste
4/5 Kalette Leaves Chopped
- Mix everything in a large bowl and serve…….Yummy!
Approx 120 Kcal, 1g fat, 11g carbs, 4g fibre, 3.5g protein per serving.
I picked up some amazing Kalettes from my local Food assembly in Glasgow this week, they were kindly supplied by Donald from Rhone Cottage, (http://www.rhonecottage.co.uk/) they grow their own seasonal produce using only sustainable practises and no artificial fertilisers are used.
I decided to try and stir fry them with some seafood, and the flavour was amazing. Kalettes are a bit like a brussel sprout and Kale in one, also classed as a superfood. Below are the Kalettes.
He also kindly gave me the Kalette Top to try and the leaves are very nice, flavoursome and hold their texture. Here is the Kalette Top.
150g – 200g each Portion of Prawns, Mussels and squid
Slice of smoked Salmon – chopped
60g Red rice – cooked as per packet
Chilli – chopped finely
Parsley – finely chopped
Handful of Kalettes
6 Kalette Leaves – cut in half
- Warm through seafood mix for few minutes.
- Add in the Kalettes and leaves with chilli and sprinkle with soy sauce. Cook for approx 2-3 mins.
- Once rice is cooked through add into mix and stir through.
- Top with smoked salmon and parsley.
Waking up late today and hungry I decided to use up leftover Beetroot and make some Rosti’s for brunch.
Makes 4 large
2 medium potatoes – peeled and grated
1 large Beetroot – peeled and grated
1 medium egg
Ground Black pepper and salt to taste
1 tsp parsley
1 tsp chilli’s – chopped very finely
1 small onion – grated.
- Preheat oven to 200deg.
- Mix Beetroot, potato, onion, egg, pepper, salt, chilli and parsley n a large bowl until combined.
- Place a baking sheet onto an oven tray and using chef rings, spoon mixture into each ring and pat down.
- Remove rings and bake in the oven for 25 mins.
- I served with some Sweet Chilli sauce, however, you can serve with the following:-
Creme Fraiche and chive mix.
Put a fried egg on top also.
A simple side salad would make a lovely lunch
or just a simple mayo mix.