This is a great dish that can be enjoy all year round, as a main meal or a side salad dish. Now that the weather is changing and we will soon be entering the Autumnal period we often crave more substantial dishes & this is one of those dishes. Healthy, filling and very satisfying.
I grow my own potatoes and beetroot, nothing more enjoyable than harvesting your own vegetables and preparing a delicious meal for you & your family. I live in Scotland (as you know) and of course my smoked haddock is fresh from the north sea, I get a door stop delivery every week from my local fishmonger who always has the best to offer.
Takes about 10 minutes to prepare and only 20 minutes to cook. A good quick meal.
Makes 2 Servings
2 Pieces of Smoked Haddock
2 Medium/Large fresh Beetroot (or you can buy the vacuum packed cooked beetroot in supermarkets)
250g Potatoes (I used charlotte)
1 Tbsp of low fat mayonnaise or natural yoghurt (I’m definitely a mayo person, but yoghurt will work too)
Wash potatoes and place in a pan of water, bring to the boil and simmer for 20 minutes until softened. If using peas add to pan 4-5 minutes before ready.
If you have a steamer, steam cook the haddock for about 6-7 minutes, otherwise poach in a pan of milk, bring milk to a simmer, place fish in skin side down and simmer for 7-8 minutes. Remove with slotted spoon. Once cooked break into bite size pieces.
When potatoes are cooked, cut into bite size pieces and place in a bowl with peas, add in chopped beetroot then add in 1 tbsp mayonnaise with salt & pepper to taste, using a spoon mix together to coat. Mix in the smoked haddock and dill.
This quick and hearty brunch or lunch brings the best out of a good Scottish Tattie (potato). Fluffy potatoes are only made better by the perfectly poached egg sitting on top. Sometimes I like to keep things simple and with this dish I didn’t add too many flavours as a good Scottish Tattie is flavoursome in it’s own right. With the warming flavour of cayenne pepper and a dash of Tabasco sauce, this is sure to keep you satisfied all day.
Cayenne Pepper is also said to be medicinal as capsaicin, the active ingredient in cayenne peppers, is what gives them their medicinal properties. These peppers boast an impressive nutrition profile, which includes a variety of antioxidants that are beneficial for your health.
One tablespoon (5 grams) of cayenne pepper contains the following:
Fat: 1 gram
Carbs: 3 grams
Fiber: 1.4 grams
Protein: 0.6 grams
Vitamin A: 44% of the RDI
Vitamin E: 8% of the RDI
Vitamin C: 7% of the RDI
Vitamin B6: 6% of the RDI
Vitamin K: 5% of the RDI
Manganese: 5% of the RDI
Potassium: 3% of the RDI
Riboflavin: 3% of the RDI
It also gives them their hot taste. In fact, how hot a cayenne pepper is depends on its capsaicin content. The more capsaicin it contains, the hotter it is.
4 Medium Potatoes, (peeled or unpeeled it’s up to you) diced into bite size pieces
1 Large or 2 Medium Onions, sliced into wedges
1 Tsp Cayenne Pepper
Salt to taste
1 Tbsp Olive Oil or Spray Oil
2 Large Eggs
Tabasco to taste
In a fry pan heat the oil, medium to high heat, add in the onions and cook for a couple of minutes to soften.
Add in the diced potatoes, season with salt & cayenne pepper, mix and place a lid over pan reduce to a low heat and cook for about 30 minutes until potatoes are softened. Give the potatoes a stir every 10 minutes.
5 minutes before potatoes are ready, bring a pan of water to the boil then reduce to a medium heat, crack in the eggs and poach through.
Serve potatoes and onions onto a plate, place the poached egg on top and sprinkle a few dashes of tabasco sauce over, season if required. Enjoy!
If you prefer a bit more flavour, below are a few choices that I have tried.
Smoked:- Add chopped spring onions and some smoked back bacon.
Mediterranean:- Add some spinach, handful tomatoes with 1 tsp all spice, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp dried coriander.
Spanish: Chopped chorizo, sweet potatoes, 1 tsp cumin, spring onions.
I am so lucky, I recently moved home and now live in an area where you can get some of the freshest fish delivered straight to your door! I am an absolutely lover of all things seafood, well, who wouldn’t living in Scotland! We have 12,000km of coastline with cold clear waters, which has a rich range of over 60 different species, landed from Scottish waters. Scotland has a global reputation for the quality and range of its seafood.
I have a local fish van that delivers straight to my door every week, so this week he had some lovely fresh Smoked Haddock which I just had to get. Initially, I bought it to make my favourite Cullen Skink Soup but we then decided we fancied trying something different. So after scanning my cupboards for ideas, this little Indian spiced fishcake was the outcome. Super tasty and a perfect combo with the smoked haddock. The spices enhanced the flavour of the haddock, a blend of cumin, coriander, garam masala and turmeric works wonders on these fishcakes!
Makes 6 Large ones or 10-12 smaller cakes
600g Smoked Haddock
550g Potatoes (I used Highland Baby potatoes from Scotty Brand, but Maris Pipers are good too)
6-7 Spring Onions – chopped
2 Tbsps Butter
1 Tbsp of Curried Spices (made up from 1/2 tsp ground cumin, ground coriander, garam masala, 1/4 tsp Turmeric)
Salt & Pepper to taste
50g Golden Breadcrumbs
50g Scottish Oats – toast the oats (gently toast in a hot pan, few minutes only, allow to cool)
1 Tbsp Oil
2 Tbsp Flour
1 Egg, whisked
Cook the potatoes until soft, so that you can mash. Best to boil them for about 20 minutes on hob or if you have a steam pot, then Steam cook for about 10 minutes. (I kept the skin on as I feel there is more flavour). Once cooked set aside to cool.
Cook the smoked haddock, I steam cooked mine for about 7 minutes, if you don’t have a steamer then place fish in a pan of milk and cook gently covered for about 8 minutes or until fish is cooked through. (remove liquid and set aside to cool)
Put a tbsp of butter into a pan and saute the spring onions until soft, just a few minutes.
Mash up the potatoes and place in a mixing bowl. Using 2 forks, shred up the cooked fish and place into the bowl with the potatoes, add the spring onions, next add in all your spices and season generously. Get in there with your clean hands and mix through until combined.
Shape the cakes into balls and place on a sheet of baking paper on an ovenproof tray and gently flatten into cakes. (I made mine about 1″ thick) Put into the fridge for about 20-30 minutes.
In separate bowls have your flour, egg & oat/breadcrumb mixture ready. Dip the cake into the flour then into the egg then roll in the oat crumb mixture ensuring fully coated.
Heat a little oil in a fry pan and cook the cakes each side for 2 minutes to seal to oat crumb. Place back onto the baking tray.
Preheat your oven to 200 deg and bake for about 20-25 minutes. Serve with some cool mayo or tomato relish.
These can be frozen and kept up to 3 months too, so great for batch cooking.
I was looking for something refreshing to go with my Salmon for dinner and looking around my kitchen, the little avocado sitting in my fruit bowl was just screaming out to me….eat me!….eat me! & there you have it, Avocado Salsa!
An 80g portion of avocado counts towards your 5 a day and contains vitamins, minerals and fiber. Fiber is good for your heart & gut health. These little fruits are a nutrient powerhouse, they contain nearly 20 different vitamins, minerals, and nutrients. The type of fat in an avocado is mainly unsaturated (specifically, monounsaturated), which, when eaten in place of high-saturated-fat foods, can help maintain healthy cholesterol levels. Olive and rapeseed oil are other well-known sources of monounsaturated fats.
The creamy taste and texture that avocados have means they can feel indulgent to eat, and they are good substitutes for high-saturated-fat options that you might add to a salad or a sandwich, like cheese or butter. When you see or hear avocado being used it’s usually on a piece of toast for breakfast, or in a guacamole for a side dish, but the combination of avocado & cucumber is a sure fire winner in my books and served alongside a piece of fresh Salmon, well, what’s not to like!
1 Large Avocado, skin & stone removed then diced
1/2 Cucumber, diced
Juice of 1 lime
1 Tbsp Mayonnaise (Light, to keep it healthier)
Pinch of Salt
Cracked Rainbow Pepper to taste.
Handful of fresh coriander, chopped finely.
(Optional, sprinkle of dried chilli flakes)
Place everything in a bowl a mix trough to combine. Serve.
If making the salad a few hours ahead, combine all ingredients into a bowl (except the salt!). Squeeze lime juice directly over avocados and toss gently to combine.
Cover tightly with cling film, placing it directly over the surface of the salad to keep the air out. Oxygen is what causes avocados to brown.
Add salt just before serving to keep the cucumbers from wilting and becoming overly juicy.
A great way to use up left over chicken after your Sunday Roast. This dish is very easy to bake and healthy too.
This simple and tasty bake will keep you full as it has protein (chicken), fiber (veggies), and fat (cheese). The chicken is smothered with cherry tomatoes, onion and peppers keeping the chicken moist. I used Italian herbs and chilli spice for a wee kick. Delicious!
Prep time is only 10 minutes and 40 minutes in total to cook, so a quick meal to bake. Gluten free too.
2 Large Chicken Breasts, cooked & shredded
1 Onion, chopped
1 Red Pepper, chopped
1 Garlic Clove, chopped
2 Tsp Italian Herb Mix
1 x 400g Tin Chopped Tomatoes
10-12 Cherry Tomatoes, halved
1 Tbsp Sugar
1 Tbsp Balsamic Vinegar
1 Tsp Dried Chilli Flakes
125g Mozzarella, grated or sliced
Small handful basil leaves to serve
Salt & Pepper to taste
Preheat oven to 200 deg fan.
In a pan heat the spray oil and fry the onions, pepper and garlic for a few minutes to soften.
Add in the Italian herbs, chilli, tin tomatoes, cherry tomatoes, balsamic vinegar, sugar and season, then simmer for about 20 minutes until sauce has thickened slightly. Stir in the cooked chicken then transfer to a baking dish.
Tear or grate over the mozzarella evenly and bake in the oven for 20 minutes or until the topping is golden and bubbling. Serve with some chopped basil leaves. Plate up with a side of cooked rice, pasta or potatoes.
This was wonderfully flavourful and so easy to make. I do love it when last minute decisions go well. I was planning a completely different dish for my dinner at the weekend and realised I forgot some of the ingredients, so as you do, you make the most of what you have in your cupboards. This was simple to make and using mostly store cupboard ingredients too it was super tasty.
I mean who doesn’t like Fried Rice? At the moment as our favourite restaurant’s are not open due to the pandemic, this is great dish to create your own Chinese takeout food at home. A great dish on its own or as a side dish.
3 Chicken Breasts (skinless)
120ml Teriyaki Sauce
1 Onion, diced
2 Tsp Diced Garlic
3 Tbsp Toasted Sesame Oil
150-200g Rice (I used wholegrain but you can use long grain white or Jasmine which works well)
200g Frozen Peas and Diced Carrots
2 Large Eggs
4 Tbsp Soy Sauce
Salt & Pepper to taste
4-6 Spring Onions for topping, chopped
Heat the sesame oil in a deep pot/pan on medium to high heat and season & brown the chicken breasts.
Add to the pot the garlic & onions and cook for a couple of minutes until softened.
Pour in Teriyaki Sauce, put lid on pan and cook on a very low heat for about 3 hours.
While the chicken is cooking, cook the rice as per instructions and put to the side and allow to cool. TIP: The rice is much better when cooked, cooled and left for a couple of hours.
After 3 hours, slice chicken into smaller pieces (it should flake apart nicely). Add to the pot, the rice, peas, carrots and soy sauce. Stir through and place lid back on pot.
In a fry pan, add a little oil and scramble the eggs, add to the pan when ready, mix & serve with a sprinkle of spring onions on top. Yummy!
In today’s hectic lifestyle and especially in the wintery months, it can feel impossible to achieve those recommended eight hours of sleep. Sleep deprivation catches up to us all, however, and it can be difficult to find energy-granting options that are healthy as well. Luckily, many foods boost energy naturally, offering a mid-day pick-me-up that will not derail a healthy diet.
I have put together a small collection of delicious Breakfast Recipes that I enjoy, these tasty morning starters will help get your energy set for the day ahead.
I was inspired a few years ago when I decided to look more into nutrition, it was really interesting learning about micronutrients and the true benefits of all those minerals & vitamins. I completed a health & nutrition course with BNF (British Nutrition Foundation) https://www.nutrition.training/ & learned how to use foods to our advantage to better our diets & lifestyle.
Simple to make dishes that the whole family will enjoy.
I had seen this ages ago but never got round to trying it, this weekend was that time. After all it is Scotland’s favourite fizzy drink! Iron Bru is quite a sweet flavour which is hard to describe & I wasn’t sure just how sweet this dish would turn out but I was pleasantly surprised, it was really delicious and definitely would make again. I used the Iron Bru Extra which has 0g sugars so helped make this dish not overly sweet.
Iron Bru was launched in Scotland in 1901 and is still a closely guarded family secret recipe with 32 flavours.
It was back in 1901 in Glasgow that steel workers who were working on rebuilding Central Station in Glasgow were drinking too much beer! Yes too much beer! This is when local soft drinks experts AG Barr introduced them to the caffeinated drink to help get them through the night, and ‘Iron Bru’ was born! One of the most memorable adverts on TV ran for over 20 years with the slogan ‘Made in Scotland – from girders’ & the slogan stuck!
Go on, you know you want to….give it a try, trust me, you’ll love it!
2 Chicken Breasts, chopped into bite size pieces
1 Onion, finely chopped
1 Garlic Clove, finely chopped
15ml Worcester Sauce
1 Tbsp Tomato Puree
1 Tsp Smoked Paprika
300ml Iron Bru
1 Tbsp olive oil
Salt & Pepper to taste
1 Tbsp Corn Flour (to thicken sauce after)
100-125g Cooked Rice to serve.
Heat the oil in a pan on medium to high heat and season chicken and add to the pan to brown for a few minutes. Remove, add the onion & garlic to the pan and saute for a few minutes until softened.
Add the chicken back to the pan along with paprika, tomato puree, worcester sauce & Iron Bru, bring to a low simmer, cover with lid and cook on low heat for 4 hours.
Remove chicken from pan to a plate, if sauce is too thin, add the cornflour mixed with a little water and stir through to thicken up the sauce, pour over chicken and serve with some cooked rice of your choice.