Paprika and Mango Cod Tacos

Exotic mango salsa, tender grilled cod, and warm flour tortillas are simple but bursting with flavors that will make steamy summer evenings a memorable fiesta.

Ingredient List:
1 mango, peeled, seeded and diced
4 roma tomatoes, chopped
2 cucumbers, finely choped
1 (15.5 oz) can chickpeas, rinsed and drained
1 lime, juiced
1 lemon, juiced
2 Tbsp pickled jalapeno peppers, minced
2 Tbsp red pepper flakes
2 Tbsp fresh basil, minced
Kosher salt, to taste
2 lb cod fillets
2 tsp paprika
Ground black pepper, to taste
¼ c. canola oil
4 flour tortillas

Directions:
In small bowl combine mango, tomato, cucumber, garbanzo beans, lime juice, lemon juice, jalapeno pepper, red pepper flakes and basil in a blow. Season with kosher salt to taste, refrigerate, and chill until ready to use.

Preheat outdoor grill for high heat and lightly oil the grate.

Season cod with paprika, salt and pepper, and brush liberally with canola oil. Cook on preheated grill until fish flakes easily with a fork, approximately 3 minutes per side.

Warm tortillas on grill just before cod is finished Serve cod in warm tortillas topped with ¼ c. of mango salsa per tortilla.

Source: Cod Recipes.

Published in: on August 18, 2012 at 8:45 am  Comments (1)  

Creamy Coconut Tofu Curry

This creamy curry is a great dinner dish, packed full of flavour and made with ginger, coconut, brown sugar and curry powder.

Ingredients List
450g firm tofu
1 x 400g tin coconut milk
2 bunches fresh spring onions
4 plum tomatoes
275g pak choi
100g mushrooms
1 yellow pepper
4 tbsp. soy sauce
1/2 tsp. brown sugar
1 1/2 tsp. curry powder
1 tsp. minced ginger
2 tsp. minced red chilli
Small handful freshly chopped basil leaves
Salt and pepper to taste

Directions:
1) Chop the tofu into cubes. Remove the white parts of the spring onions and thinly slice the rest of the flesh. Thinly slice the mushrooms. Finely chop the pak choi. Dice the tomatoes. Slice the pepper in half, remove the seeds and pith and dice the flesh.

2) In a large saucepan, combine coconut milk, 3 tbsp. soy sauce, brown sugar, curry powder, ginger and chilli. Stir well and bring to the boil.

3) Add the tofu, tomatoes, yellow pepper, mushrooms and most of the spring onions. Cover and simmer for 5 minutes.

4) Add the pak choi and basil and season with salt and pepper and the rest of the soy. Simmer until the veg and tofu are tender.

Source: Tofu Recipes.

Published in: on April 30, 2012 at 3:25 pm  Leave a Comment  
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Baked Whole Sea Bass with Herbs

This lovely recipe, combining sea bass, red onion and fresh herbs is a great way to feed a crowd and it’s a wonderful dinner party meal.

Ingredients List:
One 2kg sea bass, cleaned and gutted
1 red onion
3 garlic cloves
1 small handful freshly chopped parsley
1 tbsp. dried oregano
225ml white wine
2-3 tbsp. olive oil
Salt and pepper

Preparation Method:
1) Thinly slice the red onion and the garlic cloves.

2) Combine the onion, garlic parsley, dried oregano and salt and pepper together. Stuff half into the cavity of the fish and press the rest onto the top of the fish. Put into a baking dish and drizzle with oil.

3) Pour the wine into the dish. Bake in a 180C/350F oven for 30 minutes, or until flaking easily in the centre.

Source: Sea Bass Recipes.

Published in: on March 18, 2012 at 3:57 pm  Comments (1)  
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Creamy Blue Cheese and Cucumber Salad

This super simple cucumber salad is punctuated with small cubes of blue cheese, giving it a creamy, strong flavour. If you don’t like the strength of blue cheese, it may be better for you to use something like a mild feta instead.

Ingredient List:
2 cucumbers
1 small onion
1 tsp. salt
250ml soured cream
75g blue cheese, crumbled
2 tbsp. white wine vinegar
2 tbsp. freshly chopped dill
1 tbsp. caster sugar
Pinch pepper

Directions:
1) Peel the cucumber, cut in half and then scoop out the seeds. Slice into half moons, then sprinkle with salt. Leave for half an hour.

2) Meanwhile, thinly slice the onion. Mix with the soured cream, vinegar, dill, caster sugar and pepper. Gently stir in the cheese.

3) Pat the cucumber dry and then stir into the dressing. Refrigerate for half an hour before serving.

Source: Cucumber Recipes.

Published in: on December 26, 2011 at 3:30 pm  Comments (1)  
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Mint and Ricotta Pesto

Mint is an unusual ingredient to use in pesto as it can be quite strong, but it lends a wonderful freshness to pesto. It also makes the pesto a great ingredient for serving with meat such as lamb or beef – why not try stirring a few tbsp. of the pesto into your favourite meat casserole.

Ingredients List:
6 tomatoes
20 basil leaves
10 mint leaves
2 cloves of garlic
50g pine nuts
3 tbsp. grated Parmesan cheese
2 tbsp. fresh ricotta cheese
3 tbsp. extra virgin olive oil
Black pepper

Directions:
1) Seed and dice the tomatoes.

2) Place the tomatoes, basil leaves, mint leaves, garlic cloves, pine nuts, Parmesan cheese, ricotta cheese and olive oil into a food processor and blend until smooth.

3) Season well with black pepper.

Source: Pesto Recipes.

Published in: on November 26, 2011 at 10:28 am  Comments (2)  
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Thai Beef and Peanut Curry

This tasty curry is chock full of flavour but is a real doddle to prepare. The beef comes out tender and delicious, and the addition of some crunchy peanuts towards the end of cooking adds a saltiness and different texture to the dish. Serve over jasmine rice.

Ingredients List:
2 potatoes
1 onion
600g beef stewing steak
1 tin coconut milk
3 cloves of garlic
400g tin coconut milk
4 tbsp. smooth peanut butter
3 tbsp. curry powder
3 tbsp. Thai fish sauce
3 tbsp. brown sugar
300ml beef stock
75g peanuts
50g butter

Directions:
Coarsely chop the onion and chop the potatoes into large chunks. Place into slow cooker.

Mince the garlic cloves. Cut the steak into chunks.

Melt the butter in a large saucepan and cook the beef and garlic together until browned on all sides. Add the beef and garlic to the slow cooker, leaving the cooking juices behind.

Return the pan to a medium heat. Stir the peanut butter, curry powder and coconut milk into the pan and cook until melted together. Add to the slow cooker.

Turn the slow cooker onto low and stir in the fish sauce, brown sugar and beef stock.

Cook on low for four to six hours, adding the peanuts half an hour before the end of cooking.

Source: Beef Recipe.

Published in: on September 20, 2011 at 9:37 am  Leave a Comment  
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Spanish Lentils

Try cooking lentils in a Spanish style rather than the usual Asian style by frying them in chorizo, garlic and shallots before simmering them in red wine. The dish is then freshened up with some herbs, making it perfect for serving with something meaty, such as pork sausage or chicken thighs.

Ingredients:
250g dried Puy lentils
1 410g tin chickpeas
150ml red wine
100g chorizo
6 shallots
2 garlic cloves
1 red pepper
Handful chopped fresh coriander
Handful chopped fresh parsley
2 tbsp. extra virgin olive oil
1 litre vegetable stock
1 tsp. smoked paprika
Salt and pepper

Directions:
1. Finely chop the shallots, chop and deseed the pepper and mince the garlic cloves. Slice the chorizo.

2. Bring the stock to a simmer and then add the lentils and simmer for twenty minutes.

3. Meanwhile, heat half of the oil to a frying pan and fry the chorizo for five minutes. Once it has released some of its oil, add the shallots, garlic and pepper and fry for another 6-8 minutes until the pepper and shallots begin to soften.

4. Add the paprika and fry for one minute, then add the cooked drained lentils. Drain the chickpeas and add these, and then stir in the rest of the olive oil.

5. Add the wine and simmer until it has almost all evaporated. Once it is at this stage, season the dish well with salt and pepper and then stir in the freshly chopped herbs.

Source: Lentil Recipes.

Published in: on September 16, 2011 at 10:49 am  Comments (3)  
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Fried Trout and Mushrooms with Lime

Ingredient List:
1/3 cup vegetable oil
2 pounds trout fillets
¼ cup milk
¼ cup all-purpose flour
3 tablespoons butter
¼ pound mushrooms, thinly sliced
1/3 cup chopped fresh parsley
Sea salt and black pepper, to taste
2 limes, cut into wedges

Method:
1) Heat oil in a large, heavy skillet over medium-high.

2) Place trout in a large bowl; top with milk and turn to coat. Place flour in a separate medium bowl; add trout and turn to coat, shaking off excess flour.

3) Place trout in skillet and cook until golden brown on both sides, turning once, about 10 minutes total. Transfer to a serving platter and cover.

4) In a separate medium skillet, melt butter over medium heat. Add mushrooms and cook until softened, about 4 minutes, stirring. Continue cooking until mushroom liquid evaporates, about 4 minutes, stirring occasionally.

5) Add parsley and seasonings to taste to mushrooms; cook 2 minutes, stirring. Spoon mixture over trout; surround with lime wedges and serve.

Source: Trout Recipes.

Published in: on August 22, 2011 at 12:38 pm  Leave a Comment  
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Vegetable Nut Loaf

This yummy nut loaf is absolutely full of vegetables, making it great for serving to any reluctant children. The combination of walnuts and sunflower seeds is an unusual but tasty one, packing the loaf full of fibre. Serve the loaf with a spicy marinara sauce for extra flavour.

Ingredient List:
300g grated carrots
200g chopped celery
2 small onions, chopped
75g mushrooms
1 small green pepper
5 eggs
175g wholemeal breadcrumbs
75g chopped walnuts
45g sunflower seeds
1 tbsp. butter
Salt and pepper
1 tsp. dried basil
1 tsp. dried oregano

Directions:
1) Prepare a loaf tin with non-stick cooking spray and greaseproof paper.

2) Finely chop the onion, mushrooms and pepper together so that they are all roughly the same size.

3) Heat the butter in a pan until foaming. Fry the onion, mushrooms and pepper until softened. Combine with the carrots, celery, eggs, chopped walnuts, sunflower seeds, salt and pepper, basil and oregano. Once completely combined, stir in the breadcrumbs.

4) Press the mixture into the tin and bake in a 180C oven for 1 hour, until completely cooked through.

Source: Nut Roast Recipes.

Chocolate Dipped Apples

These tasty chocolate dipped apples are very commonly found around the shops in autumn, but they’re incredibly easy to make yourself and they’re great fun to do with the kids! This apple recipe calls for sugar coated chocolates and roasted peanuts, but feel free to cover the apples in any of your favourite sweets.

Ingredients List:
12 dessert apples
12 wooden skewers
1kg plain chocolate
75g roasted peanuts
75g sugar coated chocolate drops

Directions:
1) Wash and dry the apples and then impale them on the skewers.

2) Finely chop the peanuts and place them into a bowl.

3) Place the chocolate drops into a separate bowl.

4) Melt the chocolate either in a microwave or in a double boiler over a low heat until fully melted.

5) Dip the apples into the melted chocolate, making sure to fully cover the apple, before dipping into chocolate drops and the peanuts.

6) Place the apples apple side down onto some greaseproof paper to set.

Published in: on July 14, 2011 at 8:43 am  Comments (3)  
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