I saw a similar recipe to this in Delicious magazine, it was indeed delicious but after I over bought some sweet potatoes and ran out of paprika I thought I would make a a couple of substitutes to see what the end result tasted like and it was pretty great! Elix preferred the sweet potato version which was a positive and obviously the addition of sweet potatoes instead of the usual white potatoes gives this dinner an extra boost of vitamins A and C so are good for the immune system and healthy bones aswell as being a good source of fiber which helps our hearts and tummys.
Anyway on to the recipe which is pretty easy to make (even in the building site which is my kitchen at the moment!) – get a frying pan and a food blitzer ready as we will be using these.
Serves 3 (makes 6 fishcakes)
1 large roasted red pepper (i used one from a jar)
40g Ground Almonds
1.5tsp Lemon Juice
2 Garlic Cloves
1tsp Cayenne Pepper
2 Sweet Potatoes – peeled and diced
250g Prawns – roughly chopped
100g Breadcrumbs (i used wholewheat bread)
First thing first, get those sweet potatoes on to boil and cook until just soft enough to mash – dont want to overcook as they will be too wet for the fishcake.
Whilst these are on the hob, blitz together the pepper, cayenne pepper, ground almonds, 1 garlic clove and lemon juice to make a paste and leave to one side in a large bowl. When the potatoes are
cooked, drain and mix with the pepper paste – mash everything together and leave to one side to cool. In the frying pan, lightly fry the remaining garlic clove with the prawns until the prawns are cooked through. Pop the cooked prawns and any garlic into the potato and paste mix and mix together.
When the mixture is cool enough to handle, use your hands to mould into 6 fishcakes. To ensure the fishcakes are firm enough to coat and cook, place in the fridge for 30 minutes, dont worry if you dont have time though – I coated them and cooked them when they were still a little warm and as long as you’re careful they will cook fine!
To coat, place the eggs into a bowl and beat and place the breadcrumbs onto a plate. Heat some rapeseed oil in the frying pan and once you have gently coated the fishcakes in the eggs and then the breadcrumbs, place into the pan and allow 3 minutes on each side for the fishcakes to crisp up and heat up (dont forget everything is already cooked!).
I served with a broccolli, sugarsnap and spinach salad and cider vinegar dressing but any fresh side salad or veggies would work well as the fishcakes are packed with flavour – sweetness from the pepper and potatoes and a little kick from the cayenne pepper. Next time Elix wants a fried egg on top which will also be delicious!
Its taken me a while to get this recipe on here and I don’t know why because it was so tasty and I was so proud of my little self for coming up with such a nice dinner, it’s one I want documented as I’m sure its going to be a regular dish on our dinner table!
Mee Krob is Thai for crispy noodles and this dish comprises pork and prawns with veg and noodles with a sweet and sour dressing scattered with delightful crispy noodles on top for crunch and toastiness. The dish is light, tasty and sweet and can be cooked with any meat or seafood, im keen to try prawn and tofu next time.
100g Vermicelli/Rice Noodles
50g Minced Pork
6 Mushrooms -sliced
2 heads Pak Choi
4 Spring Onions – sliced
6 Mini Corn – sliced lengthways
40ml White Vinegar
40ml Fish Sauce
1 Clove Garlic – finely diced
1 Red Chilli – finely diced
1 handful Coriander – chopped
So first for the crispy noodles – I shallow fried mine in sunflower oil in a small frying pan. Heat the oil and when hot, take a handful of the noodles and break up, gently scatter them in the oil, within seconds they will be puffing up and sizzling, remove them and place on some kitchen paper and put to one side. they should stay crispy when cooled.
Place the remaining noodles in a
bowl of boiling water, cover and leave to soften for 8 minutes.
Transfer the oil from the noodles to a wok or larger frying pan and cook the mince. Whilst the pork is cooking, mix together the vinegar, fish sauce and sugar until the sugar has dissolved. Add this dressing to the pan with the prawns and veggies and bring to the boil. Once the veggies have softened slightly add the garlic and chilli. Whisk the egg and season with a little salt and pepper, quickly pour this into the pan and stir so the egg scrambles and icorporates with the mixture. By now the noodles will have cooked and can be mixed in with the pork and prawns. Stir everything together and toss the coriander in for the last few seconds.
Serve with the crispy noodles scattered on top!
I wanted a nice, easy, fresh tasty dinner this evening to make after a good gym session. I settled on Seabass with a salsa inspired by good old Rick Stein. I haven’t had my favourite prawns for a few days so was a nice way to have them as part of the meal too! Prawns are packed with protein so were a good addition to my post-workout meal.
Seabass is also a great source of protein, its vitamins A, D and E and omega-3 oils strengthen immunity and it is a well balanced source of good fats.
The mango and avocado are a good source of vitamin b, courgettes give us vitamin c and chilli is great for detox and lowering cholesterol.
Seabass fillets x2
1 red chilli
Handful of Coriander
Juice of 1 Lime
100g Cooked Prawns
2 Spring Onions
Finely chop all the veggies, chilli, mango and coriander and mix together. Add the prawns thickly sliced and the lime juice. The salsa should be chunky, fresh and colourful!
Lightly fry the seabass skin side down in some olive oil – 3 minutes on each side should do the trick.
Serve alongside the salsa, I also had some plain brown rice (needed the carbs after my workout!) and some tenderstem brocolli and green beans.
As we continue being healthy and trying my new cookbooks out we stumbled on this little gem by Gizzi Erskine and what can I say….she is a genius! This salad is filling without being stodgy, nutritious, tasty and easy. Normally I dont simply copy recipes for my blog and always try and add my own spin on things but I have not changed one thing about this one – there is no need!
100ml Chicken Stock
1/2 Butternut Squash
1 Red Pepper
2 Handfuls Spinach shredded
Handful of Pine Nuts
Handful of Mixed Seeds
Handful chopped Coriander, Parsley & Mint
1 packet Prawns
1 tbsp Harissa
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
3 Cloves Garlic – finely chopped
Juice of one Lemon
1 tbsp Olive Oil
5 tbsp Natural Yoghurt
1 tsp Harissa
Kick things off by slicing the squash, courgette and pepper and roasting in the oven at 200 degrees. Slice them any which way – ours took 40 minutes to roast and caramelise slightly with a little bit of tasty char. We left the skins on the pepper and the squash but the official recipe recommends peeling off.
Marinate the prawns in the harissa, garlic, spices, oil and lemon juice and leave to infuse for at least 30 minutes.
Blitz the cauliflower until the consistency of couscous and then fry in a little oil for a minute or two. Add the stock to the pan and cover for 5 minutes until the stock has absorbed, take the lid off and cook for another minute then take off the heat.
Toast the seeds and nuts until fragrant and leave to one side.
Final step before assembling the salad is to fry the prawns, as they have been marinating in a little oil and harissa, there is no need to add extra oil and this should only take a couple of minutes.
Now time to assemble the salad which as Elix’s job when we did it!
Lay the cauliflower at the base of the serving bowl and top with the herbs, spinach and vegetables – drizzle a little lemon juice and mix together. Scatter the nuts and seeds over the top and finally add the prawns with the marinade as this acts as a dressing.
To serve, mix some harissa into natural yoghurt and drizzle this on top of the salad.
Elix and I just couldn’t decide what to have for dinner tonight and were deliberating over Baked Eggs, Cheese, Tomato and Pesto Tart and Spicy Tomato pasta…..in the end I chose something different to what we usually have an opted to make Prawn, Lemon and Pea Spaghetti. We usually have prawn pasta with a tomato based sauce but shellfish and both lemon and peas are excellent flavour combinations as the lemon compliments the sweetness of the prawn and peas. Adding sour cream in further enhances this and adds a creaminess to the dish.
Its low fat, light, very quick and easy and tastes delicious!
Cook the pasta to instructions.
Delicately heat prawns, peas, zest and juice of half a lemon until warm and cooked through.
Add in the cooked spaghetti and whilst the pan is still on the heat, stir in one egg yolk, a handful of parmesan and a couple of spoonfuls of sour cream. Season with plenty of black pepper and salt to taste.