Saturday, 20 June 2009
Tuesday, 16 October 2007
Simple Omelette
Great breakfast option with carbs and protein
Serves 1
Ingredients:
2/3 Medium or large free range eggs (organic if you can ) depends how hungry you are.
½ large red pepper
2/3 Spring onions
1 glove garlic peeled and crushed
2/3 mushrooms of your choice
2 slices of Parma ham/ or good quality bacon with fat taken off chopped into pieces
Fresh coriander chopped medium fine
2/3 twists of ground pepper
Method:
Break eggs into bowl or cup and whisk add ground pepper and chopped coriander. Next add small amount of olive oil to frying pan , when hot add red pepper, spring onions and garlic and stir and fry for a minute. Add ham or bacon fry for 30 seconds then add egg mix stir in till mix starts to set. Cook for 90 seconds then fold in two turn keep turning till cooked. Serve with freshly squeezed juice.
www.daxmoy-pts.co.uk
www.lookgreatnakedchallenge.com
Serves 1
Ingredients:
2/3 Medium or large free range eggs (organic if you can ) depends how hungry you are.
½ large red pepper
2/3 Spring onions
1 glove garlic peeled and crushed
2/3 mushrooms of your choice
2 slices of Parma ham/ or good quality bacon with fat taken off chopped into pieces
Fresh coriander chopped medium fine
2/3 twists of ground pepper
Method:
Break eggs into bowl or cup and whisk add ground pepper and chopped coriander. Next add small amount of olive oil to frying pan , when hot add red pepper, spring onions and garlic and stir and fry for a minute. Add ham or bacon fry for 30 seconds then add egg mix stir in till mix starts to set. Cook for 90 seconds then fold in two turn keep turning till cooked. Serve with freshly squeezed juice.
www.daxmoy-pts.co.uk
www.lookgreatnakedchallenge.com
Tuna with tomato and onion salad
. A quick a simple yet filling snack
Serves 1
Ingredients:
200g fresh Tuna fillet (not canned)
1 Beef Tomato chopped and deseeded
1 large red onion chopped roughly
2 teaspoon of soy sauce (optional)
2/3 twists of ground pepper
Method
Add tomatoes and onions in a bowl add some olive oil and ground pepper mix well a leave to one side. Drizzle olive oil onto tuna fillet not the pan
Heat pan till very hot add fillet and cook fillet 30 seconds to one minute each side when turn onto second side add soy sauce if desired. Serve with the salad.
www.daxmoy-pts.co.uk
www.lookgreatnakedchallenge.com
Serves 1
Ingredients:
200g fresh Tuna fillet (not canned)
1 Beef Tomato chopped and deseeded
1 large red onion chopped roughly
2 teaspoon of soy sauce (optional)
2/3 twists of ground pepper
Method
Add tomatoes and onions in a bowl add some olive oil and ground pepper mix well a leave to one side. Drizzle olive oil onto tuna fillet not the pan
Heat pan till very hot add fillet and cook fillet 30 seconds to one minute each side when turn onto second side add soy sauce if desired. Serve with the salad.
www.daxmoy-pts.co.uk
www.lookgreatnakedchallenge.com
Morroccan Style Lamb
Easy to cook number for those who like a little bit of spice
Serves 2-4
Ingredients:
800g-1.2Kg Lamb shoulder joint
5g Corriander seeds (Organic if possible)
5g Black Peppercorns (Organic if possible)
5g Rock Salt
5g Paprika (organic if possible)
2 gloves of garlic
200g Barley cous cous
1 medium organic leek
1 red or green pepper
2/4 spring onions
500ml fresh veg or chicken stock (not from cube)
50ml fresh water
Method
Ground the coriander, Peppercorns, salt and praprika in pestle and mortar. Take lamb roll it out flat trim any excess fat on the inside partturn over then score the outside in a criss cross pattern. Next pour a little oil on inside section and rub in the ground spices roll back up a tie ideally leave for 20-30 minutes to marinate.
Chop leeks up and add them peeled garlic to a tachine (small casserole dish with lid) along with the small of water. Next seal of meat and add to tachine. Put in oven for 1 hour 180. Take out and allow to rest. Heat veg or chicken stock once boiled add to the cous cous and cover for 5 minutes. Next fry the peppers and the spring onions add to the cous cous and mix with fork. Cut meat in a rustic fashion and serve with the cous cous.
www.daxmoy-pts.co.uk
www.lookgreatnakedchallenge.com
Serves 2-4
Ingredients:
800g-1.2Kg Lamb shoulder joint
5g Corriander seeds (Organic if possible)
5g Black Peppercorns (Organic if possible)
5g Rock Salt
5g Paprika (organic if possible)
2 gloves of garlic
200g Barley cous cous
1 medium organic leek
1 red or green pepper
2/4 spring onions
500ml fresh veg or chicken stock (not from cube)
50ml fresh water
Method
Ground the coriander, Peppercorns, salt and praprika in pestle and mortar. Take lamb roll it out flat trim any excess fat on the inside partturn over then score the outside in a criss cross pattern. Next pour a little oil on inside section and rub in the ground spices roll back up a tie ideally leave for 20-30 minutes to marinate.
Chop leeks up and add them peeled garlic to a tachine (small casserole dish with lid) along with the small of water. Next seal of meat and add to tachine. Put in oven for 1 hour 180. Take out and allow to rest. Heat veg or chicken stock once boiled add to the cous cous and cover for 5 minutes. Next fry the peppers and the spring onions add to the cous cous and mix with fork. Cut meat in a rustic fashion and serve with the cous cous.
www.daxmoy-pts.co.uk
www.lookgreatnakedchallenge.com
Saag Murgh Chicken with spinach Curry
Classic north Indian recipe
Serves 4
Ingredients:
10oz Spinach washed and roughly chopped
2 small onions chopped
2 inch piece of ginger peeled and chopped
4 cloves garlic peeled and chopped
5 whole cardamom pods
1 medium cinnamon stick
2 teaspoons of ground corriander
1 teaspoon of ground cumin
1/2 – 1 teaspoon of cayenne pepper
1 Chicken about 13/4 skinned and chopped into small pieces
6 tablespoons of natural yoghurt
2 Tomatoes
1 teaspoon salt
Method:
Place chopped onions, ginger, garlic and3-4 tablespoons of water in blender and blend into paste, if you don’t have a blender use pestel and mortor or bowl adding liquid a bit at a time
Pour 5 tablespoons of olive oil in large pan, when hot put in cardamom and cinnamon. Let them sizzle for a few seconds add paste stir and fry for about 5 minutes or until paste is lightly brown. Next add coriander, cumin and cayenne pepper stir for a minute add the chicken pieces and stir for another minute. Over the next five minutes add the yoghurt and continue browning chicken. Add the tomatoes and stir for two minutes. Add the spinach and stir then add 300 ml of water and salt and stir bring to a strong simmer then reduce to a low heat and cover and simmer gently for a further 25 minutes, stirring now and again. Serve.
Monday, 8 October 2007
Baked Garlic Salmon
6 - 8 salmon steaks
Juice of 3 lemons
6 - 8 cloves garlic, minced
60ml olive oil
120ml white wine, optional
Fresh parsley, chopped
Salt and pepper to taste
METHOD
Combine lemon juice, garlic, olive oil, white wine, and parsley together.
Place salmon steaks in a lightly greased baking dish and pour mixture over salmon.
Sprinkle with salt and pepper and bake at 180°C for 20 - 30 minutes or until fish is flaky.
You can serve with this. Both recipes have small amounts of alcohol that will, obviously, be omitted.
Oriental Wild Rice Pilaf
INGREDIENTS
60ml olive oil
1 onion, chopped
100g Chinese leaves, shredded
100g wild rice
100g brown rice
4 cloves garlic, minced
500ml chicken stock
60ml sherry
Salt and pepper to taste
METHOD
Heat oil in a large saucepan and sauté onion and Chinese leaves for 5 minutes
Add rice, garlic, chicken stock, sherry and salt and pepper
Bring to a boil, reduce heat and simmer for 20-25 minutes or until all liquid is absorbed.
www.daxmoy-pts.co.uk
www.lookgreatnakedchallenge.com
Juice of 3 lemons
6 - 8 cloves garlic, minced
60ml olive oil
120ml white wine, optional
Fresh parsley, chopped
Salt and pepper to taste
METHOD
Combine lemon juice, garlic, olive oil, white wine, and parsley together.
Place salmon steaks in a lightly greased baking dish and pour mixture over salmon.
Sprinkle with salt and pepper and bake at 180°C for 20 - 30 minutes or until fish is flaky.
You can serve with this. Both recipes have small amounts of alcohol that will, obviously, be omitted.
Oriental Wild Rice Pilaf
INGREDIENTS
60ml olive oil
1 onion, chopped
100g Chinese leaves, shredded
100g wild rice
100g brown rice
4 cloves garlic, minced
500ml chicken stock
60ml sherry
Salt and pepper to taste
METHOD
Heat oil in a large saucepan and sauté onion and Chinese leaves for 5 minutes
Add rice, garlic, chicken stock, sherry and salt and pepper
Bring to a boil, reduce heat and simmer for 20-25 minutes or until all liquid is absorbed.
www.daxmoy-pts.co.uk
www.lookgreatnakedchallenge.com
ASPARAGUS SALAD
Preparation time:
Cooking time:
Yield: 8 servings
INGREDIENTS
480g Whole green asparagus,
Greek yoghurt
2 hard boiled eggs, sliced
METHOD
Steam asparagus for 5 minutes
Drain asparagus, trying to keep spears whole.
Place lettuce leaves on 8 salad plates and arrange asparagus on lettuce leaves, or asparagus may be placed in a salad bowl.
Place a spoonful of yoghurt over asparagus.
Garnish with hard boiled egg.
Chill before serving.
Cooking time:
Yield: 8 servings
INGREDIENTS
480g Whole green asparagus,
Greek yoghurt
2 hard boiled eggs, sliced
METHOD
Steam asparagus for 5 minutes
Drain asparagus, trying to keep spears whole.
Place lettuce leaves on 8 salad plates and arrange asparagus on lettuce leaves, or asparagus may be placed in a salad bowl.
Place a spoonful of yoghurt over asparagus.
Garnish with hard boiled egg.
Chill before serving.
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