Friday, 30 December 2011

Woo-Your-Man Sea Bass Stir Fry

Wowsers. This stir fry sauce is nice. Take a pack of stir fry veg and cook up in a wok with this beautiful coconut, lemongrass and chilli sauce. Add some noodles and shallow fry a couple of sea bass fillets for 7 minutes turning once half way through. Get everything steaming hot and serve with a squeeze of lime juice on top. Wit-woo. A quick and taste bud-tingling meal worthy of a wolf whistle.

Christmas Sherry Trifle (aka Splodgy Mess)

This was quite exciting ;-) I hadn't made a trifle since I was about ten years old and it was from a Birds all in one pack.

I'd declared to my family I would bring the dessert for Christmas day this year. I had my eye on this fabulous banoffee pie in BBC Good Food magazine. When I went to make a list of the ingredients I noticed it had something like 750 kcals per slice which put me right off. I also remembered my Dad is a fussy eater and likes trifle so I thought if I make something he likes then everyone will be happy. Cue the Christmas sherry trifle. I used:

1 strawberry swiss roll
Sweet sherry
Strawberry jelly cubes
Frozen berries, defrosted
Custard (ready made)
Double cream
Hundreds and thousands

I had bought all the items to make custard from scratch but when I got to my mum's house to make it on Christmas eve (I had to make it there as I don't have a trifle bowl) she had a box of ready made custard in the fridge so I used that.

The swiss roll went in first to line the bottom and was drizzled with sherry. I then laid the fruit on top and made up the jelly and poured it over to just cover the fruit. I put this in the fridge overnight. Then on Christmas day I added the custard and whipped some double cream and spooned on top into peaks. Santa's little helper (my 3 year old niece) was then given the very important task of adding the hundreds and thousands to the top. The trifle then went into the fridge until after dinner.

I brought it to the table to a round of applause, put the spoon in to serve and the trifle fell apart in each dish in a splodgy mess. It tasted nice but looked like a ten year old had made it. The main thing was my Dad liked it so that was a good enough result for me ;-)


Cajun Salmon with Couscous & Garlic Roasted Veg

This is a nice way of making a winter warming dish out of salmon. All you need to do is cover a couple of salmon fillets with Cajun seasoning, wrap in some foil and put to one side.

Then fill a roasting tray with red peppers, chopped butternut squash, red onions olive oil, salt and pepper and place in the oven with some garlic for 40 minutes.

Half way through put the salmon parcel on top of the veg and put back in the oven. Prepare a packet of Mediterranean couscous and keep to one side. Take the roasting dish out and cut one of the salmon fillets to see if they have cooked. Warm a couple of dinner plates and serve in a layer of couscous, then veg, then salmon on top. Nice.


Chicken, Edamame & Ginger Pilaf

I found this recipe in the January issue of BBC Good Food magazine. It is very easy to make and according to the recipe contains 436 kcals per serving. All you need to serve four people is:

2tbsp vegetable oil
1 onion, thinly sliced
thumb-size piece ginger, grated
1 red chilli, deseeded and finely sliced
3 skinless chicken breasts cut into bite sized pieces
250g/9oz basmati rice
600ml/1pt vegetable stock
100g/4oz frozen edamame/soya beans
coriander leaves and fat-free Greek yogurt to serve



The oil, onion, ginger and chilli go into the saucepan with salt and pepper. You cook this for five minutes then add the chicken and rice. Cook for a couple of minutes then add the stock and bring to the boil. Turn the heat down low and then cook for 10 minutes adding the soya beans in the last few minutes. Serve with coriander leaves on top and Greek yogurt on the side.

The magazine describes the soya beans as being full of 'protective isoflavones' (I'd never heard of these) which are heart and hormone friendly.