Showing posts with label healthy.. Show all posts
Showing posts with label healthy.. Show all posts

Monday, 27 April 2015

fresh mackerel with roasted rhubarb









This combination of mackerel and rhubarb is absolutely delicious. Furthermore, it is so easy and quick to prepare. A perfect dish for brunch, lunch or an after work supper dish. This is a recipe we always make as soon as rhubarb is in season, as it never fails to hit the spot. 

Ingredients
for the roasted rhubarb
4-5 stalks rhubarb
1 tbsp light brown sugar

for the mackerel
2 fresh mackerel, filleted
1 tbsp seasoned plain flour
1 tbsp olive oil
3/4 sprigs of chopped rosemary
1 tbsp capers, drained
a splash of sherry vinegar

Method
  1. Cut the rhubarb into roughly 6in lengths and place in a roasting tin with half a teacup of water and the sugar. 
  2. Place in a preheated oven (200C/400F/Gas 6) and roast until it is soft enough to stab with a fork, about 10-15 minutes. Allow it to cool, drain and set aside the cooking juices.
  3. Dip the skin side of each mackerel fillet into the flour to coat. Place the mackerel fillet, skin side down, in a pan of heated oil. Scatter over the rosemary. Add the roasted rhubarb to the side of the pan to heat through, then add the capers.
  4. Turn the mackerel after two minutes and then cook for another minute or two. Add the sherry vinegar and allow it just to come to the boil. 
  5. Remove the mackerel and rhubarb and add a little of the reserved juices to the pan. Scrap round the pan with a wooden spoon to lift the crispy bits. Serve straightaway, with the sauce over the mackerel and the rhubarb on the side.
Believe me when I say you will love this dish. Perfect for Spring.

Have a fabulous day lovelies.




Wednesday, 29 January 2014

super skinny pasta


Full of goodness, healthy and ready in twenty minutes! I make this yummy pasta dish on a regular basis as it is perfect for a quick midweek supper after work. The combination of spicy broccoli and salty anchovies gives it so much flavour!

Ingredients (serves 4)
250g linguine
50g tin anchovies
350g tenderstem broccoli, trimmed
500g cherry tomatoes, whole
4 cloves of garlic, sliced
1 red chilli
zest and juice of 1 lemon
2tbsp mini capers, to serve

Method
1. Cook the pasta in boiling water according to the pack instructions.
2. Drain 11/2 tbsp of oil from the anchovy tin into a pan and finely chop the anchovies. Gently fry with the garlic and chilli for 2 minutes until the garlic is golden. Add the broccoli and cherry tomatoes, along with 3tbsp water and cook for 5 minutes, until the broccoli is tender and some of the cherry tomatoes have burst.
3. Drain the pasta and stir through the lemon juice. Add the veg and capers, then top with a sprinkle of lemon zest and a grind of pepper.

Who thought low calorie could taste so good?