Recipe of the Week - Tortilla

Extract from the brand new Brick Lane Cookbook by Dina Begum, with contributions from street food traders and restaurants including Beigel Shop, Blanchette, Chez Elles, St Sugar of London, Cafe 1001 and Moo Cantina, Brick Lane Cookbook is a culinary map of the East End’s tastiest street and a snapshot of London at its multifaceted, chaotic, crazy best.

Tortilla is an easy Mediterranean favourite and a popular dish on the Café 1001 menu. This baked version of the classic Spanish potato omelette is flavoured with rosemary and gently caramelised sweet onions and I love it. Make sure to cool your potatoes before adding to the egg mix; otherwise you’ll end up with scrambled eggs. - Dina Begum.

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Ingredients:

  • 2 tablespoons olive oil
  • 2 medium onions, finely sliced
  • 1 bay leaf
  • 500g cypress potatoes, peeled and cut into 2cm chunks
  • 1 teaspoon salt
  • 6 large eggs
  • 1 tablespoon fresh rosemary,
  • finely chopped
  • ½ teaspoon black pepper
  • 500ml vegetable oil, to deep fry

Method:

  • First make your sweet onions. Pour the olive oil in a frying pan over low heat. Add the sliced onion and bay leaf and cook for 40 to 45 minutes, stirring occasionally, until the onions have reduced and are completely soft and lightly browned. You’ll end up with about four heaped tablespoons of sweet, caramelised onions. Set aside to cool.
  • Throw the potatoes into a bowl and mix with the salt. Set aside for ten minutes. Heat the vegetable oil in a deep pan over a high heat (140C) – test it’s hot enough by dropping in a piece of potato which should start sizzling immediately. Deep fry the potatoes for 12 minutes or until golden and tender, then drain and leave to cool for at least 15 minutes. At this point preheat your oven to 180ÅãC (160C fan).
  • Whisk the eggs in a mixing bowl and add the cooled sweet onion mixture, rosemary and black pepper. Throw in the fried potato pieces and mix well. Line a deep baking dish and pour in the mixture.
  • Bake for 25 to 30 minutes, or until the tortilla is golden brown on top and cooked in the middle. Test it’s done by inserting a small knife or skewer in the centre – if it comes out clean your tortilla is ready. Cool for ten minutes before serving.
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Brick Lane Cookbook by Dina Begum is published in hardback by Kitchen Press, priced at £20.

Available on Amazon

Recipe of the Week - Chai Malai Cake

Extract from the brand new Brick Lane Cookbook by Dina Begum, with contributions from street food traders and restaurants including Beigel Shop, Blanchette, Chez Elles, St Sugar of London, Cafe 1001 and Moo Cantina, Brick Lane Cookbook is a culinary map of the East End’s tastiest street and a snapshot of London at its multifaceted, chaotic, crazy best.

I’ve seen people’s eyes light up after a single bite of this cake and even those who don’t normally eat cake are usually converted. Of everything I cook, this is the thing most requested by family and friends. I first created it for a Bengali-inspired afternoon tea and wanted to share the recipe for this book as it’s such a wonderful way of showcasing spices in a dessert. The cake layers are reminiscent of fragrant masala chai and the frosting is inspired by rasmalai, the famous Bengali milkbased sweet, flavoured with rosewater and cardamom. Make it as an extra-special birthday cake, decorated with vibrant pink rose petals and pistachios, or as a perfect finish to your next dinner party. For best results, you need a handheld electric mixer or a stand mixer to make the cake, but you can do it with a whisk and some elbow grease. - Dina Begum.

Serves 10–12

Serves 10–12

FOR THE CAKE:

  • 2 tea bags
  • ½ teaspoon ground cardamom
  • 100ml whole milk
  • ½ teaspoon distilled white vinegar
  • 175g unsalted butter, at room temperature
  • 200g caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 tablespoons Greek yoghurt
  • 225g self-raising flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 medium egg whites

FOR THE FROSTING:

  • 100g unsalted butter, at room
  • temperature
  • ½ teaspoon ground cardamom
  • 180g full-fat cream cheese
  • ½ teaspoon vanilla extract
  • 2 tablespoons rosewater
  • 250g icing sugar

TO DECORATE:

  • 1 tablespoon dried rose petals
  • 1 tablespoon crushed pistachios
  • 2 x 20cm springform cake tins
  • 2 x 20cm springform cake tins

Preheat your oven to 180°C (160°C fan) and grease and line the cake tins.

  • Steep the tea bags in 100ml boiling water, stirring for a minute to extract as much of the flavour as possible. Discard the teabags. Add the ground cardamom to the tea and stir thoroughly, then set aside to let it infuse – this gives you a really fragrant batter.
  • Make your buttermilk next: pour the milk into a glass and stir in the vinegar. Let this sit while you start on the cake batter.
  • In a large bowl, cream together the butter, sugar and vanilla with a handheld mixer until light and fluffy – this will take at least two minutes. If you’re using a non-electric whisk you’ll need to beat the mixture for longer.
  • Add the cinnamon, ginger and yoghurt and beat for a further minute, then slowly beat in the tea and buttermilk.
  • Put the flour in a separate bowl with the baking powder and salt and quickly mix with a whisk. Add the flour to the buttermilk, butter and sugar mixture in two or three additions, then whisk for about 30 seconds until everything is well combined. Make sure not to overmix at this point or you’ll lose the lightness in the cake.
  • Put the egg whites into a clean mixing bowl. Beat with a clean whisk until they form stiff peaks – five minutes or so (longer, if non-electric).
  • Gently fold the egg whites into the cake batter until evenly combined and pour it into the prepared tins. Bake for 25 to 30 minutes, or until a toothpick poked into the middle comes out clean.
  • Cool completely in the tins on a wire rack.
  • When you are ready to make the frosting, beat the butter with the ground cardamom until pale and fluffy.
  • Mix in the cream cheese, vanilla extract and rosewater, then slowly add the icing sugar and whisk together until you have a smooth, glossy frosting.
  • Put one of the cake layers on a large, pretty plate. Using a palette knife, spread with a third of the frosting, then turn the second cake layer upside down and place on top, very gently pressing together to sandwich.
  • Then take the remaining frosting and pile it on top of the second layer.
  • Gently coax some of the frosting down to cover the sides, turning as you go, and smooth the rest in a good thick layer over the top.
  • Finish the cake with two concentric circles of vibrant pink dried rose petals and crushed pistachios and dot a couple of rose petals in the centre.
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This cake is a stunner! It tastes best after resting in the fridge for a couple of hours, as this helps the flavours meld together and makes the cake easier to cut.

Cook’s tip – you can bake the cake layers in advance. Just completely cool, wrap in cling film and put in the fridge overnight. The cake will stay fresh and moist.

cover.jpg

Brick Lane Cookbook by Dina Begum is published in hardback by Kitchen Press, priced at £20.

Available on Amazon

Herb Crusted Salmon with Lemon Butter Sauce and a Spiral Salad

Make this Easter one to remember with a salmon centrepiece that is sure to put a smile on the face of the entire family!

Serves 2

Serves 2

What you will need:

  • 2 salmon fillets
  • 170g fresh bread crumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped tarragon leaves
  • Salt and pepper, to taste

For the salad:

  • 1 courgette, cut into spirals using spiral slicer
  • 1 large carrot, cut into spirals using spiral slicer
  • 1 avocado, finely sliced
  • A handful of pine nuts

For the Lemon Butter Sauce:

  • 2 tablespoons butter
  • 2 tablespoons of fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • Pepper, to taste

What you need to do:

  • Preheat the oven to 280C.
  • Blend the tarragon with breadcrumbs, and add salt and pepper. Once fully blended stir in just the melted butter.
  • Heat 1 tablespoon of oil in a large pan and sear the two salmon fillets over high heat for 2 minutes, skin side up.
  • Flip the fillets and top each with the crumb mixture.
  • Transfer the pan to the oven and bake for around 10 minutes, until the fish is cooked through.
  • To make the salad, toss the courgette, carrot, and avocado together in a bowl and add the pine nuts.
  • Transfer onto two serving plates and top with the cooked salmon.
  • To make the lemon butter sauce, melt the butter in warm pan, and then add the lemon juice. Add in the Worcestershire sauce, then remove from heat and carefully pour over the salmon fillets and enjoy.

TOP TIP: For fuss free fish and sauce, straight from the freezer, try The Saucy Fish Co.’s Herb
Crusted Salmon with Lemon Butter Sauce. Available at Ocado, just in time for Easter!

Lamb Souvlaki with Greek-Style Salad

Our latest healthy recipe from Mindful Chef is a tender lamb dish marinated with oregano and cumin, chargrilled on skewers and served with roasted sweet potatoes, rich in beta-carotene for good eye health.

Mindful Chef is a food-box company with over 500,000 health-focused recipes.They believe in reducing your intake of sugar and refined carbs. As a result, they never deliver pasta, bread or white rice - instead all the recipes are based on innovative uses of fresh vegetables.

Deliveries are made Sunday and Monday each week and you can choose up to 5 recipes from the ever changing and imaginative menu. The recipes are all available online.

Serves 2

Serves 2

Ingredients: (all delivered by Mindful Chef)

  • 1/2 cucumber
  • 1 tbsp white wine vinegar
  • 1 tsp ground cumin
  • 2 garlic cloves
  • 2 tbsp oil
  • 2 tomatoes
  • 2 tsp dried oregano
  • 2 x 150g diced lamb leg
  • 300g sweet potato
  • 30g Belazu naturally-ripened pitted black olives
  • 4 skewers
  • Medium handful of fresh mint

Method

1. Preheat the oven to 200C/gas mark 6. Finely chop or crush the garlic. To make the marinade; in a bowl, combine the cumin, half of the oregano, the garlic and 1 tbsp olive oil. Season with sea salt and black pepper.

2. Place the diced lamb in the bowl with the marinade, mix well and leave for 10 mins.

3. Meanwhile, peel and dice the sweet potato into 1cm cubes. Toss with 1 tsp oil, the remaining oregano and place on a baking tray for 15-20 mins, turning halfway through.

4. Thread the lamb in equal amounts on each skewer.

5. Preheat a griddle pan (or frying pan) to a medium-high heat, cook the skewers for 10-15 mins, turning every 2-3 mins until all sides are golden brown and cooked through.

6. To make the Greek-style salad; dice the cucumber and tomatoes, halve the black olives and finely slice the mint. Place all these ingredients in a bowl with 2 tsp olive oil, the white wine vinegar and season with sea salt and black pepper.

7. Spoon the Greek-style salad onto two plates alongside the roasted sweet potato and top with the lamb skewers.

Read more at Mindful Chef.

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Tandoori Chicken, Red Cabbage and Apple Slaw

Our latest healthy recipe from Mindful Chef is a variation on a National favourite dish. Chicken thighs are marinated in coconut yoghurt and a blend of Tandoori spices including paprika, turmeric, ground ginger, ground coriander and ground cumin. The red cabbage & apple slaw make a refreshing side, and are packed with vitamin C for strengthening the immune system.

Mindful Chef is a food-box company with over 500,000 health-focused recipes.They believe in reducing your intake of sugar and refined carbs. As a result, they never deliver pasta, bread or white rice - instead all the recipes are based on innovative uses of fresh vegetables.

Deliveries are made Sunday and Monday each week and you can choose up to 5 recipes from the ever changing and imaginative menu. The recipes are all available online.

Serves 2

Serves 2

Ingredients: (all delivered by Mindful Chef)

  • 120ml coconut yoghurt
  • 150g red cabbage
  • 1 apple
  • 1 lemon
  • 1 tbsp Mindful Chef Tandoori spice blend
  • 1 tbsp oil
  • 2 garlic cloves
  • 2 x 150g free-range chicken thighs
  • 80g brown rice
  • 80g spinach
  • Large handful of fresh coriander

Method

1. Preheat the oven to 220C / gas mark 7 and boil a kettle.

2. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins. In the last 2 mins of cooking, stir through the spinach until wilted, then drain.

3. Peel and grate or finely chop the garlic. In a bowl, mix half of the coconut yoghurt with the tandoori spices, garlic, 1 tbsp oil and a pinch of sea salt. Place the chicken thighs in the bowl and stir to coat. Place the chicken on a baking tray or in an ovenproof dish in the oven for 20-25 mins until cooked through and turning golden.

4. Meanwhile, make the slaw; very finely slice the red cabbage, removing the thick stalk and thinly slice the coriander leaves. Grate the apple with the skin on, removing the core.

5. Into a bowl, put the red cabbage, apple and coriander. Add half of the juice from the lemon and the remaining coconut yoghurt. Stir to combine and season with sea salt and black pepper to taste.

6. Place the tandoori chicken thighs on two warm plates, alongside the spinach brown rice and the red cabbage and apple slaw. Drizzle over the remaining lemon juice to taste.

Read more at Mindful Chef.

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Indonesian Chicken Skewers with Peanut Sauce

Our latest healthy recipe from Mindful Chef is packed full of flavour. Fragrant chicken thigh skewers marinaded in fresh lemongrass and ginger, on a bed of vegetable noodles and drizzled in a peanut lime sauce. Peanuts are loaded with dietary fibre, protein, vitamins and minerals so you know it's good for you too.

Mindful Chef is a food-box company with over 500,000 health-focused recipes.They believe in reducing your intake of sugar and refined carbs. As a result, they never deliver pasta, bread or white rice - instead all the recipes are based on innovative uses of fresh vegetables.

Deliveries are made Sunday and Monday each week and you can choose up to 5 recipes from the ever changing and imaginative menu. The recipes are all available online.

Serves 2

Serves 2

Ingredients: (all delivered by Mindful Chef)

  • 1/2 fresh lemongrass stalk
  • 1/2 tbsp oil
  • 1 cucumber
  • 1 lime
  • 1 red chilli
  • 1 tbsp tamari
  • 200g carrot
  • 2cm fresh ginger
  • 2 tbsp peanut paste
  • 2 x 150g free-range chicken thighs
  • 80g buckwheat noodles
  • 8 skewers

Method

1. Remove the outer layer of the lemongrass and peel and finely chop or grate the ginger. Slice the chicken thighs in half lengthways into two long strips. Place the lemongrass and ginger in a bowl with half of the tamari and 1/2 tbsp oil, and place the chicken in the sauce to marinate until needed.

2. To make the vegetable noodles; peel the carrots and trim the ends of the carrots and cucumber. Using a peeler, thinly slice the carrots and cucumber into long thin strips. Thinly slice half of the red chilli (remove the seeds for less heat) and finely chop the remaining half.

3. To make the peanut sauce; mix the peanut paste with 1-2 tbsp cold water and the remaining tamari to make a smooth sauce. Add the finely chopped chilli.

4. Thread each slice of chicken onto a skewer lengthways, weaving in and out of the skewer. Heat a griddle pan (or frying pan) with 1/2 tbsp oil on a medium-high heat and cook the chicken skewers for 10-15 mins, turning occasionally, until cooked through and golden brown.

5. Meanwhile, boil a kettle. Pour 500ml boiling water into a saucepan and bring to the boil, then add the buckwheat noodles with a pinch of sea salt and simmer for 5 mins (stir often to prevent sticking). Once cooked, rinse briefly in cold water.

6. In a large bowl, place the vegetable noodles and the buckwheat noodles with the juice from half of the lime and half of the peanut sauce. Stir well to combine.

7. Place the buckwheat noodles, cucumber and carrot in two bowls and top with the chicken skewers. Sprinkle over the sliced chilli and drizzle over the remaining peanut sauce. Serve with the remaining half lime, cut into wedges.

Read more at Mindful Chef.

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  •  

Hot Smoked Trout, Egg and Quinoa Kedgeree

Our latest healthy recipe from Mindful Chef is sure to be a firm family favourite. And even better it's packed with protein and loaded with flavour from the garam masala and smoked trout, an excellent source of potassium, B12 and iron.

Mindful Chef is a food-box company with over 500,000 health-focused recipes.They believe in reducing your intake of sugar and refined carbs. As a result, they never deliver pasta, bread or white rice - instead all the recipes are based on innovative uses of fresh vegetables.

Deliveries are made Sunday and Monday each week and you can choose up to 5 recipes from the ever changing and imaginative menu. The recipes are all available online.

Serves 2

Serves 2

Ingredients: (all delivered by Mindful Chef)

  • 100g red quinoa
  • 180g purple sprouting broccoli
  • 1 leek
  • 1 lemon
  • 1 red pepper
  • 1 vegetable stock cube
  • 2 eggs
  • 2 tsp garam masala
  • 2 tsp oil
  • 2 x 150g hot smoked trout fillet (skin off)
  • Large handful of flat-leaf parsley

  •  

Method

1. Finely slice the leek and thinly slice the red pepper. Roughly chop the parsley, trim the broccoli and cut in half lengthways and in half widthways.

2. Heat a medium-sized pan with 1 tsp oil on a medium heat, add the red pepper and broccoli for 3 mins. Remove and set aside. In the same pan, heat 1 tsp oil, then add the leek and cook for 3 mins.

3. Boil a kettle. Rinse the quinoa and add to the leek pan with the garam masala. Stir for 2 mins, making sure the grains are coated with oil.

4. Dissolve the vegetable stock cube in a jug with 400ml boiling water. Add the stock to the pan and simmer on a gentle heat. It should take 15 mins for the quinoa to cook and the stock to be fully absorbed.

5. Meanwhile, fill a saucepan with boiling water, place the eggs into the water and simmer for 6-8 mins. Once the eggs are cooked run under cold water for 1 min and peel. Cut into quarters.

6. Break up the trout into bite-sized pieces and add to the quinoa pan along with the red pepper, broccoli, lemon juice and parsley. Cook for 3 mins until the trout is heated through.

7. Spoon the smoked trout kedgeree into two warm bowls and top with the egg quarters.

Read more at Mindful Chef
 

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Recipe of the Week - Tofu Pad Thai with Courgetti Noodles

Our latest healthy recipe from Mindful Chef. This veggie Pad Thai is made with courgetti noodles which are richer in vitamins and lower in calories than rice noodles, and served with a peanut and lime sauce. It's choc full of Thai flavours.

Mindful Chef is a food-box company with over 500,000 health-focused recipes.They believe in reducing your intake of sugar and refined carbs. As a result, they never deliver pasta, bread or white rice - instead all the recipes are based on innovative uses of fresh vegetables.

Deliveries are made Sunday and Monday each week and you can choose up to 5 recipes from the ever changing and imaginative menu. The recipes are all available online.

Serves 2

Serves 2

Ingredients: (all delivered by Mindful Chef)

  • 1 red chilli
  • 1 yellow pepper
  • 280g firm tofu
  • 2 limes
  • 2 spring onions
  • 2 tbsp oil
  • 2 tbsp peanut paste
  • 2 tbsp tamari
  • 2 tsp maple syrup
  • 300g carrot
  • 300g courgette
  • Two pairs of chopsticks

  •  

Method

1. Finely chop the chilli and finely slice the spring onions, removing the root ends. Peel and slice the carrots into matchsticks and thinly slice the yellow pepper.

2. Remove the ends of the courgettes, but leave the skin on. Prepare the courgetti noodles using a peeler and slice the courgettes into long thin strips (or use a julienne peeler or spiralizer if you have one).

3. Drain, rinse and cut the tofu into 2cm cubes. Pat dry with paper towel.

4. Heat a frying pan with 1 tbsp oil on a medium heat and cook the tofu for 5 mins, then add half of the tamari and cook for another 5 mins until golden brown, turning occasionally.

5. Meanwhile, to make the sauce; mix the peanut paste with the remaining tamari, the maple syrup, the juice from 1 lime and the chopped chilli.

6. Heat another frying pan with 1 tbsp oil on a medium heat and cook the carrot, spring onion and yellow pepper for 2 mins. Then add the courgetti and the sauce and cook for 3 mins.

7. Serve the Pad Thai in two warm bowls, top with the tofu and drizzle over the remaining lime juice.

Read more at Mindful Chef
 

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Pork, Sage & Apple Meatballs with Cauliflower Mash

Our latest healthy recipe from Mindful Chef. Sweet and tangy, these pork meatballs are infused with grated fresh apple, wholegrain mustard and sage, to help aid digestive health. They are served with our favourite crispy kalettes and cauliflower mash.

Mindful Chef is a food-box company with over 500,000 health-focused recipes.They believe in reducing your intake of sugar and refined carbs. As a result, they never deliver pasta, bread or white rice - instead all the recipes are based on innovative uses of fresh vegetables.

Deliveries are made Sunday and Monday each week and you can choose up to 5 recipes from the ever changing and imaginative menu. The recipes are all available online.

Serves 2

Serves 2

Ingredients: (all delivered by Mindful Chef)

  • 1 1/2 tbsp oil
  • 1/2 vegetable stock cube
  • 1 apple
  • 1 brown onion
  • 1 cauliflower
  • 2 tbsp wholegrain mustard
  • 2 tsp dried sage
  • 2 x 150g pork mince
  • 4 tsp cornflour
  • 80g kalettes
  • Medium handful of fresh thyme

  •  

Method

1. Preheat the oven to 200C / gas mark 6 and boil a kettle. Slice the apple in half, remove the core and finely grate half of the apple (you won't need the other half, keep for a healthy snack!) Thinly slice the onion. Trim the kalettes.

2. Trim the cauliflower, remove the leaves and reserve for later. Cut the cauliflower into small chunks. Place in a saucepan and cover with boiling water. Simmer for 20 mins until soft, then drain and mash with a potato masher. Season and stir in the leaves from the thyme sprigs.

3. In a bowl, mix together the pork mince, apple half of the mustard and half of the sage. Season with sea salt and black pepper. Roll the pork mix into 12 meatballs.

4. Heat a frying pan on a medium-high heat with 1/2 tbsp oil and cook for 10 mins, turning occasionally until golden brown. Remove from the pan.

5. Place the kalettes and cauliflower leaves on a baking tray with 1/2 tbsp oil. Place in the oven for 10 mins.

6. Dissolve the half vegetable stock cube in 150ml boiling water and dissolve the cornflour in a small bowl with 1 tbsp cold water. In the same pan that the meatballs were in, heat 1/2 tbsp oil on a medium heat and cook the onion for 5 mins, then stir in the vegetable stock, cornflour, remaining mustard and remaining sage. Add the meatballs to this mix and place a lid on the pan, cook for a further 5 mins until the meatballs are cooked through.

7. Spoon the pork meatballs and sauce onto two warm plates alongside the cauliflower mash, kalettes and cauliflower leaves.

Read more at Mindful Chef
 

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Portugese Piri Piri Chicken with Orange & Parsley Quinoa

With most of us thinking about healthy eating in January, we'd like to introduce you to Mindful Chef, a food-box company with over 500,000 health-focused recipes for us all to enjoy. 

The company was set up by school friends Giles, Myles and Rob in 2015, from small farms in Devon where they grew up. Their approach is very simple, yet incredibly effective in helping you lead a healthier life. They believe in reducing your intake of sugar and refined carbs. As a result, they never deliver pasta, bread or white rice - instead all the recipes are based on innovative uses of fresh vegetables.

Deliveries are made Sunday and Monday each week and you can choose up to 5 recipes from the ever changing and imaginative menu. The recipes are all available online.

Serves 2

Serves 2

Coated chicken thighs in a spicy Portuguese blend of chilli and paprika, and then roasted oranges for a tangy drizzle which is packed with B vitamins.
 

Ingredients: (all delivered by Mindful Chef)

1 1/2 tbsp oil
180g cherry tomatoes
1 orange
1 red onion
2 tsp dried oregano
2 tsp piri piri seasoning
2 x 150g free-range chicken thighs
40g rocket
80g quinoa
Large handful of flat-leaf parsley

Method:


1. Preheat the oven to 200C / gas mark 6.

2. Cut the onion into small chunks. Slice the orange into 8 wedges, leaving the skin on. Roughly chop the parsley.

3. In a bowl mix the piri piri seasoning and dried oregano with a pinch of sea salt and 1 tbsp oil. Place the chicken thighs in this bowl and coat evenly.

4. Place the chicken in an ovenproof dish (or on a baking tray), alongside the onion and orange wedges and drizzle with 1/2 tbsp oil. Place in the oven for 20-25 mins until the chicken is cooked through. After 10 mins of cooking, add the cherry tomatoes to the ovenproof dish and place back in the oven for the remaining cooking time.

5. Meanwhile, boil a kettle. Rinse the quinoa and add to a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins until cooked.

6. Drain the quinoa and stir through the cherry tomatoes, roasted onion, parsley and rocket. Season with black pepper.

7. Serve the chicken thighs on two warm plates, alongside the vegetable quinoa. Squeeze over the juice from the roasted orange quarters.

To see more about this recipe including nutritional values, or to find out more about Mindful Chef just follow the link below.

Chilli, Lime and Ginger Salmon Sushi Bowls

Sushi fans will love this healthy and easy to make recipe. It's packed full of goodness for that January detox and we have to say something that tastes and looks this good, must be doing us good too.

Serves:  2

Serves: 2

Ingredients

  • 2 salmon fillets

  • 170g cup sticky or short grain brown rice

  • 100g of cooked edamame beans

  • Cucumber, cut into matchsticks

  • Carrot, shredded

  • Toasted seaweed (Nori), cut into matchsticks

  • Avocado, halved, seeded, and sliced

  • Toasted sesame seeds

For the chilli, lime and ginger dressing:

    • 2 1/2 tablespoons fresh lime juice

    • ½ chilli, finely sliced

    • 1 teaspoon minced and peeled fresh ginger

    • 1 garlic clove, pressed

    • 1/2 teaspoon sugar

    • 3 tablespoons vegetable oil

    • 1 tablespoon sesame oil

Method

  1. Combine your rice and water in a medium pot. Bring to a boil then reduce heat, cover, and simmer for 45- 50 minutes. Remove from heat and allow rice sit, covered, for 5-10 minutes. Fluff with a fork and set aside.

  2. Place your salmon fillets in the oven for 20 minutes, or until cooked through.

  3. Make your chilli, lime and ginger dressing by whisking the lime juice, chili, ginger, garlic and sugar, until fully combined. Add in the vegetable oil and sesame oil and whisk again.

  4. Divide the rice into two bowls. Place salmon in centre of bowl and pour chilli, lime and ginger sauce over top of fish.

  5. Arrange the edamame beans, cucumber sticks, carrot, seaweed and avocado around the salmon and sprinkle the sesame seeds on top.

TOP TIP: For fuss free fish and sauce, straight from the freezer, try The Saucy Fish Co.’s Salmon with Chilli, Lime and Ginger Dressing – available at the reduced price of £3 from Tesco stores nationwide, for a limited time only.

 

Basa with a Korean BBQ Sauce and a Spicy Quinoa Salad

If you're looking for something tasty and low calorie to add to your January menus, we have just the thing....

Serves 2

Serves 2

Ingredients:

2 basa fillets
100 grams of quinoa
400ml of boiling water
Yellow pepper, sliced
Green pepper, sliced
Half a chilli, finely sliced, deseeded  
Pomegranate seeds
Lemon juice for drizzling  
Parsley, to sprinkle

For the Korean BBQ Sauce:

1 cup light soy sauce
Teaspoon of water
1 tablespoon of cornstarch
255g cup brown sugar
2 cloves of garlic, finely diced
Tablespoon of rice wine vinegar
Small thumb of ginger
½ tablespoon of sesame oil
Salt and pepper to season

Method:

  1. Preheat the oven to 180C and cook your basa fillets for 15 minutes, or until fully heated.
  2. Rinse the quinoa and then add it to a medium saucepan, along with the water and bring to the boil. Reduce the heat and simmer. 
  3. Remove from the heat after approximately 15 minutes or until all of the water has been absorbed. Let the quinoa rest for 5 minutes, then fluff.
  4. In a large serving bowl, add you green and red peppers, sliced chilli, pomegranate seeds and a drizzle of lemon juice. Add your quinoa once cooled and mix well. 
  5. Serve out the quinoa salad and then place the basa fillets on top, adding a sprinkling of parsley. 

To make the sauce:

  1. Combine the light soy sauce, sugar, garlic, rice wine vinegar, ginger, sesame oil, and seasoning together in a pan. Mix and then bring to boil.
  2. Whisk your cornstarch and water in a measuring jug, until the cornstarch dissolves and then add to the boiling pan, reducing the heat.
  3. Cook until the sauce is a thick consistency, for around 4/5 minutes.

TOP TIP: For fuss free fish and sauce, straight from the freezer, try The Saucy Fish Co.’s new Basa with Asian BBQ Sauce. At just 124 calories per serving, it’s the perfect dinnertime treat for a healthy January. Available in Tesco nationwide.

Recipe of the Week - Simple Saucy Salmon Tacos

These easy to make salmon tacos are the perfect dish for weekday meals. They are so quick to prepare you can be sitting down with the family in no time. And what family doesn't like a meal you can eat with the fingers? In front of the TV. Perfect.

Serves 2

Serves 2

Ingredients:

-        2 salmon fillets – chilled or frozen

-        4 corn taco shells

-        150g Lettuce, finely diced

-        1 Red Onion, finely sliced

-        Half a lime

-        Optional toppings: jalapeno peppers, sprinkling of coriander, pomegranate, chilli sauce

Method:

  1. Preheat the oven to 190C and cook your salmon fillets for 28 minutes
  2. Meanwhile, heat your taco shells in the oven for 5 minutes, then scatter with the lettuce, red onion and chosen toppings
  3. Remove your salmon fillets from the oven and flake each into smaller pieces, then add them to the tacos
  4. Finish by squeezing lime juice over each taco and drizzling with your favourite chilli sauce 

TOP TIP: For fuss free fish and sauce, straight from the freezer, try The Saucy Fish Co.’s new Frozen Salmon with Chilli, Lime and Ginger Dressing, available in the freezer aisle in Tesco and Sainsbury’s nationwide

Recipe courtesy of The Saucy Fish Co. 

Recipe of the Week: Celeriac, Roquefort and Hazelnut Soup

There's nothing quite as comforting at this time of the year as a big bowl of warming soup. This recipe has some of our favourite autumn flavours to add taste as well as satisfying wholesome goodness.

Prep Time: 15 mins Cooking Time: 45 mins

Prep Time: 15 mins
Cooking Time: 45 mins

Ingredients:
4 tbsp olive oil
2 onions, sliced
4 cloves garlic
1 celery stalk, roughly chopped
1 celeriac, peeled and diced
4 Cox’s Orange Pippin apples, cored and quartered
A few sprigs of thyme, leaves picked
1.5 litres Essential Cuisine Chicken Stock
200ml crème fraîche
A few sage leaves
100g Roquefort crumbled
Toasted hazelnuts & hazelnut oil to finish

 
Method:
Heat half the oil in a large pan
Add the onions and celery and garlic and cook over a medium heat for 10 minutes until soft
Add the celeriac, apples and thyme and cook for 2–3 minutes
Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender
Remove from the heat and blitz with a hand blender until smooth
Stir in half the crème fraîche
Heat the remaining oil in a pan and fry the sage until crispy
Spoon the soup into bowls and top with the remaining crème fraîche
To serve, drizzle with hazelnut oil, sprinkle with the crispy sage leaves and hazelnuts and crumble over the Roquefort
 

Recipe is courtesy of Essential Cuisine who provide a premium range of quick-to-use foodservice products, which are available in butchers, farm shops and delis across Britain. Since launching in 2010, Essential Cuisine has expanded its range to include three different product ranges in the condiment sector. 

For more information visit http://www.essentialcuisine.com/ 

Crispy Plaice Taco with Red Cabbage Slaw, Guacamole, Mango Salsa and a Chipotle Hot Sauce

This recipe has been adopted by Lupita, the authentic Mexican taqueria, who have teamed up with MasterChef 2017 Finalist, Lorna Robertson and will be featuring this dish on the menu as a limited edition special.

Lorna created the recipe for knockout week on MasterChef, serving a room of restaurateurs from the kitchen of the Fishmongers’ Company headquarters. The dish was one of Lorna’s best, securing her a free pass into the next round!

Makes 12 small tacos = 4 portions

Makes 12 small tacos = 4 portions

Breaded Plaice:

6 fillets of plaice

100g plain flour

1 tsp chilli powder

1 tsp garlic powder

1 tsp onion powder

1tsp smoked paprika

1 tsp cumin

2 eggs

1 bag panko breadcrumbs

Red Cabbage Slaw:

½ red cabbage

1 carrot

2 spring onions

1 red chilli

1 lime

Small bunch of fresh coriander

Splash olive oil

Guacamole:

1 large ripe avocado

1 large ripe vine tomato

1 red chilli

1 spring onion

1 lime

Small bunch of fresh coriander

Mango Salsa:

1 large ripe mango

½ red pepper

½ red onion

1 red chilli

1 lime

Small bunch of fresh coriander and mint

Splash of olive oil

Chipotle Hot Sauce:

3 dried chipotle chillies

50ml cider vinegar

50g caster sugar

50ml water

1 tbsp onion powder

1 tbsp garlic powder

Method:

1 – For the slaw, shred the cabbage as finely as possible into a bowl using a mandolin or a very sharp knife. Peel, top and tail the carrot and grate into the bowl. Finely slice the spring onion, red chilli and coriander and add to the bowl. Squeeze in the juice of one lime, add a splash of olive oil and mix to combine, season to taste.

2 – For the guacamole, half the avocado and remove the stone. Scoop out the soft flesh into a bowl. Mash using the back of a fork until it is fairly smooth. Half the tomato, scoop out the seeds and finely dice. Add to the avocado. Finely slice the chilli, spring onion and coriander and add to the bowl with the juice of one lime. Mix to combine, season to taste and set aside.

3 – For the salsa, peel the mango and slice the flesh from the stone. Finely dice the fruit as well as the red pepper, red onion, chilli, mint and coriander and add to a bowl. Combine with the juice of one lime and a splash of oil and mix.

4 – For the chipotle hot sauce, place all of the ingredients into a sauce pan and heat on a medium heat for 10-15 minutes until the chillies are completely soft and the liquid has reduced slightly. Blend in a liquidiser until completely smooth.

5 – For the breaded plaice, cut each fillet in half lengthways so you have 12 strips of fish. In one bowl, combine the plain flour with the chilli, garlic & onion powder, paprika and cumin. In another crack the eggs and beat lightly with a fork and in another pour the panko breadcrumbs. First coat the fish in the flour, followed by the beaten egg and lastly the breadcrumbs. Heat a deep fat fryer to 180°C and fry the fish for 2-3 minutes until browned and crisp. Drain onto kitchen paper and begin assembling the tacos.

6 – To assemble, place the tortillas onto a plate and top firstly with the slaw. This should then be followed by the guacamole and salsa and topped with the fried fish. Garnish with the smoky chipotle sauce.

Lupita was rated the top Mexican Restaurant in London in the Zagat Survey for 2015.

‘Apple cake’ with Macaroons and Whipped Cream

Extract from Cook Yourself Happy - The Danish Way - by Caroline Fleming. 

One of the ‘oldies’, this ‘apple cake’ is the kind of dessert that was traditionally made by your grandmother for your daily or weekly visits to her house. We have almost as many apple trees in Denmark as people, therefore we are extremely creative with this wonderful fruit, using apples for both sweet and savoury dishes. My great-greatgreat- great-great- grandfather in fact planted the first apple trees on Tåsinge, the island that I come from. It’s a good idea to make a double portion of the apple purée, as this can also be used for an apple and bacon topping on an open sandwich, or as an accompaniment for pork chops.

Serves 8

Serves 8

For the apple puree:

1kg (2¼lb) cooking apples, peeled, cored and cut into chunks

160g (5¾oz/¾ cup) raw cane sugar

2 tbsp vanilla sugar

1 vanilla pod (bean), cut into 5 pieces

pinch of cinnamon

300ml (10fl oz/1¼ cups) water

For the ‘cake’:

200g (7oz) amaretti cookies (almond macaroons)

300ml (10fl oz/1¼ cups) whipping cream

4tbsp redcurrant jelly

Place the apples in a large lidded saucepan with the sugar, vanilla sugar, vanilla pod (bean), cinnamon and the measured water – ensuring there is enough water to just cover the apples.

Over a medium heat, bring to the boil, then turn down the heat, add the lid and simmer for 30 minutes. Remove from the heat, leave to cool, then remove and discard the vanilla pod (bean) pieces.

Remove and reserve most of the water, then blend the apple mixture in a blender or food processor until thick and smooth, adding a little more of the water if needed.

Crush the amaretti cookies – you can use a mortar and pestle, or place in a sealed plastic bag and crush with a rolling pin. Whisk the cream until it is stiff and smooth.

Put a layer of the crushed amaretti cookies in the bottom of a small jam (jelly) jar. Add a thick layer of the cold apple purée, another layer of the amaretti cookies, another layer of apple and then a final layer of the amaretti cookies. Finally add a layer of the whipped cream and a dollop of the redcurrant jelly. Repeat with the rest of the jars and serve immediately.

Cook Yourself Happy - The Danish Way by Caroline Fleming.jpg

Cook Yourself Happy by Caroline Fleming.

Published by Jacqui Small, an imprint of The Quarto Group. 

Photography by Lisa Linder.

Available to buy here.

Jerusalem Artichoke and Truffle Soup with Rye Bread Croutons

Extract from Cook Yourself Happy - The Danish Way - by Caroline Fleming. 

I remember so clearly the first time I tasted this soup. My Danish friend Søren had just serenaded us on the piano in Blakes Hotel, whereafter our friend Nikolaos ordered Blake's version of this dish. The flavour made such a huge impact on my taste buds that I have played around lots with this fabulous root vegetable. It’s completely unique and for me a much loved flavour of winter. We Danes also adore our bacon and use ‘any excuse’ we can to add it to a dish.

Serves 6

Serves 6

For the soup:

600g (1lb 5oz) Jerusalem artichokes

3 tbsp olive oil

1 red onion, chopped

8 rashers (slices) of smoked streaky bacon, chopped

1 litre (1¾ pints/4 cups) chicken stock or water

½ tsp salt

For the croutons:

4 tbsp olive oil

1 clove of garlic, crushed

4 thick slices of rye bread (see page 208), or other bread, cut into strips

½ tsp pink Himalayan salt or sea salt

white truffle oil, to drizzle

To serve:

4 rashers (slices) of smoked streaky bacon

2 tbsp finely chopped parsley

4 tbsp white truffle oil

Wash the Jerusalem artichokes well, then scrape off the thin outside layer with a kitchen knife. Cut the artichokes into thin slices and soak in water for 20 minutes, then drain.

Heat the olive oil in a large saucepan. Add the onion and fry for a few minutes to soften, then add the chopped bacon and fry for another couple of minutes. Next add the Jerusalem artichokes and pour in the stock. Bring to a gentle boil, add the salt, and simmer for 20 minutes.

While the soup is simmering, in a frying pan (skillet), heat the olive oil for the croutons and gently fry the garlic. Add the rye bread strips and sauté for about 5 minutes. Sprinkle with salt, then drain on kitchen towel until cooled and crispy. Just before serving, drizzle them with the truffle oil.

In another frying pan (skillet), fry the 4 rashers (slices) of bacon until crispy, then remove from the pan, drain on kitchen towel and chop.

Remove the soup from the heat, pour into a blender or food processor and blend to the desired consistency.

Serve the soup in soup bowls with the bacon and chopped parsley sprinkled on top. Finally drizzle each soup bowl with a little extra truffle oil and serve the rye bread croutons on top or on the side.

Cook Yourself Happy - The Danish Way by Caroline Fleming.jpg

Cook Yourself Happy by Caroline Fleming.

Published by Jacqui Small, an imprint of The Quarto Group. 

Photography by Lisa Linder.

Available to buy here.

Recipe of the Week - Cinnamon Buns

Extract from Cook Yourself Happy - The Danish Way - by Caroline Fleming. 

Every year my grandparents would come and stay with my sister Duddi and I when our parents went shooting around Europe for a month. The first thing Granny made as soon as she arrived was a ginormous portion of cinnamon buns. My sister and I would eat these every day when we got back from school, and also – if we were lucky – for breakfast. Granny baked these again just before she left and froze them in smaller batches, which is such a good idea as these buns truly are the most heavenly snack for children, both big and small.

Makes 16-20 buns

Makes 16-20 buns

For the buns:

500ml (18fl oz/2 cups) milk

125g (4½oz/1 cup) icing (confectioner’s) sugar

60g (2oz/¼ cup/½ stick) butter

50g (1¾oz/5 tbsp) fresh yeast

1kg (2¼lb/8 cups) plain (all-purpose) flour, plus extra to dust

1 tsp ground cardamom

2 eggs

For the filling:

175g (6¼oz/¾ cup/1½ sticks) butter, softened

250g (9oz/1¼ cups) raw cane sugar

3 tbsp ground cinnamon

Cinnamon Buns from Cook Yourself Happy - The Danish Way - by Caroline Fleming (1).jpg

In a large saucepan, gently heat the milk until it is warm, not hot, then add the icing (confectioner’s) sugar and butter. Remove from the heat, stir to combine, then leave to cool.

Once cool, add the yeast and stir well, then slowly add the flour and cardamom, stirring well. Whisk the eggs, then add to the saucepan and stir well to combine. Remove the bun dough from the saucepan and knead well, then cover with a clean tea towel and leave in a dark place for 1 hour to rise.

Lightly flour your work surface. Roll the dough mixture out into a large rectangle about 1cm (½ inch) thick.

Mix the ingredients for the filling together, then spread the filling all over the top of the dough rectangle. Roll up, starting from one end, so that it resembles a jam roly-poly cake or Swiss roll, then cut into 2cm (¾ inch) thick slices. Spread the slices out on baking (parchment) paper on a baking tray (sheet) and allow to rise for another 30 minutes.

Meanwhile, preheat the oven to 200°C/400°F/gas mark 6.

Bake the cinnamon buns for 10–15 minutes until golden brown. Enjoy warm from the oven, or cold, with a cup of tea or coffee. These also freeze well.

Cook Yourself Happy - The Danish Way by Caroline Fleming.jpg

Cook Yourself Happy by Caroline Fleming.

Published by Jacqui Small, an imprint of The Quarto Group. 

Photography by Lisa Linder.

Available to buy here.

Recipe of the Week - Wild Mushroom Salad

Extract from Cook Yourself Happy - The Danish Way - by Caroline Fleming. 

Mushrooms remind me so much of my childhood. My mother was an amazing expert at recognizing all the different varieties, edible or not, when we spent many an hour out in the woods picking them. It was always the most cosy time spent as a family, and very Scandinavian – being outdoors as a family, collecting and then preparing feasts to enjoy. Mushrooms and blueberries are, for me, symbols of complete and utter joy, uniting us humans with mother nature.

Serves 4-6

Serves 4-6

Ingredients:

700g (1lb 9oz) of 3 different kinds of mushroom: safely foraged wild mushrooms or I used 300g (10½oz chestnut, 300g (10½oz) button and 100g (3½oz) chanterelle mushrooms
2 tbsp sesame seeds, white or mixed
4–6 tbsp olive oil
2 tbsp lemon juice
2 tbsp apple cider vinegar
½ tsp pink Himalayan salt or sea salt
4 tbsp finely chopped parsley, plus extra to garnish
1 small clove of garlic, finely chopped
6 small vine tomatoes, finely chopped
1 small avocado, cut into cubes
½ red onion, finely chopped
2/3 heart of palm, finely chopped (optional)
2 grilled (broiled) artichokes, finely chopped (optional)

Prepare the mushrooms – clean, then cut any large mushrooms into quarters, leaving the smaller chanterelles whole.

Heat a frying pan (skillet) over a medium heat and add the sesame seeds. Lightly toast them in the pan – use a lid as they do pop and jump around – then set aside.

Mix the mushrooms with the olive oil, lemon juice, apple cider vinegar and salt. Leave to marinate for 5 minutes.

Add the parsley and garlic to the mushrooms and mix well. Add the remaining ingredients and lastly the toasted sesame seeds. Mix a final time, garnish with a little extra parsley and serve straight away.

This salad is also delicious with a slice of nut bread (see page 209 of Cook Yourself Happy) toasted in a little olive oil.

Cook Yourself Happy - The Danish Way by Caroline Fleming.jpg

Cook Yourself Happy by Caroline Fleming.

Published by Jacqui Small, an imprint of The Quarto Group. 

Photography by Lisa Linder.

Available to buy here.

Recipe of the Week - Nan's Florentines

Recipe of the week this week is courtesy of newspaper columnist and much–loved television baker Candice Brown who has just published her first book Comfort: Delicious Bakes and Family Treats.

"This is another handwritten recipe from my Nan. It was perfect the very first time I made it (that says it all really) and so was she. Feel free to change the fruit and nuts if you want, although why would you when it’s perfect the way she wrote it?" Candice Brown.

Makes 38–40

Makes 38–40

Ingredients:

60g unsalted butter

170g golden caster sugar

30g plain flour

150ml double cream

115g flaked almonds

115g whole toasted almonds or pecans, roughly chopped

85g flaked coconut

85g dried apricots, chopped

60g dried cherries

200g dark chocolate (minimum 70% cocoa solids), broken into pieces

Method:

Preheat the oven to 170°C fan (190°C/375°F/Gas Mark 5).

Melt the butter with the sugar in a saucepan over a low heat. When the sugar has dissolved and the liquid is golden and bubbling, add the flour and mix until smooth over a low heat. Remove from the heat and slowly add the cream, stirring the whole time until smooth and glossy.

Add the flaked almonds, chopped almonds or pecans, coconut flakes, apricots and cherries and mix well until everything is combined and covered with the creamy mixture.

Line four baking sheets with greaseproof paper. Drop the mixture in heaped teaspoonfuls on to the greaseproof paper, ensuring there is about 2cm between each heap of mixture.

Place in the preheated oven near the top and bake for 12–15 minutes (switch the baking sheets around halfway through).

Remove from the oven and allow to cool for 3–4 minutes before transferring to a wire rack – use a flat palette knife to move the Florentines. Leave to cool completely.

Melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water until melted and smooth. Coat the flat underside of each Florentine with chocolate and allow to set slightly before zigzagging a fork across the chocolate to make a pattern. Then leave chocolate-side up, to set completely.

Candice Brown will be one of the chefs headlining the demo stage on 9th September at the Ascot Festival of Food and Wine. 

Ascot Festival of Food and Wine is from Thursday 7th – Sunday 10th September 2017.