Spicy Carrot & Parsnip Soup

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Spicy Carrot & Parsnip Soup

It is definitely soup season, nights are getting darker, air is getting colder and a bowl of warm soup is the perfect recipe after a long days work. If you are looking for a really tasty soup that is simple to make with simple store cupboard ingredients then this is for you. The things I love about soup is that you can make a huge pot and freezer it for later. Tasty cooking can not get any simpler than this.

I harvested some of my Carrots and Parsnips at the weekend, so this was what I had decided upon. With some good quality crusty bread on the side this is perfect for lunch or dinner. The bright orange colour also brightens up your dinner table.

Full of nutrition too, with Carrots & Parsnips both being full of good Vitamin C this can help boost your immune system at this time of year and very low in calories too. Lets not forget the spices, with cumin being a great aid for the digestive system and also full or iron. Garlic, with its active compounds which can help reduce blood pressure and also combat sickness including the common cold. Turmeric is an anti-inflammatory and a powerful antioxidant, was classed as a Superfood too. It’s a win, win soup for me this season.

Vegetable Harvest, Carrots & Parsnips

Serves 4

8 Medium Size Carrots, Chopped (I keep the skin on but you can peel if you prefer)

6 Medium Size Parsnips, Peeled & Chopped

3 Celery Stalks, Chopped

1 White Onion, Chopped

1 tbsp Olive Oil

1 tsp Ginger Granules or 1 tbsp freshly grated Ginger

1 tsp Garlic Powder or 2 garlic cloves – minced

1 tsp Cumin

1 tsp Ground Coriander

1 tsp Turmeric

1.5 litres good Vegetable Stock

Salt & Pepper to taste

A Little Swirl of Cream to serve and a sprinkling of pumpkin or sunflower seeds (Optional)

Crusty Bread to serve (Optional)

  1. Pre heat the oil in a large pot on medium to high heat, add the onions and celery and cook until onions are translucent.
  2. Add in the spices (cumin, garlic, coriander, turmeric, ginger) and mix through until coated.
  3. Add in the parsnips, carrots and vegetable stock, season & bring to the boil then reduce and simmer for 25-30 minutes.
  4. Take off the heat and using a hand blender, blend the vegetables to make a smooth thick consistancey.
  5. Serve into bowl and finish with a swirl of cream and sprinkle of seeds.

You can keep soup in a fridge for about 3 days and freezer for up to 3 months.

Spicy Carrot & Parsnip Soup

Middle Eastern Beef & Rice

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Having some Chickpeas to use up, I decided to spice them up with some Middle Eastern Spices. This dish was delicious & my partner agreed…..happy days!

I also love this dish as its a one pot cooking meal which means less washing up….lol!

Serves 2

250g Scottish Beef Mince

200g Tinned Chickpeas

400g Tinned tomatoes

200g Red Kidney beans or you can use Black beans

250ml Beef Stock

70g Rice (Basmati is good, but I had some Red and wild rice left)

1 tsp Dried garlic granules

1 tsp Cumin

1 tsp Ground Coriander

1/2 tsp Turmeric

1 tsp Dried coriander leaf (fresh if you have it)

1 tsp Dried parsley (fresh if you have it)

Spray oil

Salt & Pepper

  1. Heat a little spray oil in a pan and brown the mince, remove with a slotted spoon, set aside.
  2. Put Rice, Garlic, Ground coriander, Cumin & Turmeric into pan and coat the rice. Add the Beef stock, bring to the boil then simmer for about 15-20 minutes until rice is softened.
  3. Add back to the pan the mince along with the chickpeas, tin tomatoes & kidney beans, mix through. Heat through uncovered for about 5 minutes.
  4. Add the parsley & coriander if fresh to serve. If using dried, add with the beans etc.

Chicken Dopiaza (lower calorie option)

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I recently purchased a new cookbook by Pinch of Nom, I loved their last one so had to get their new one. This is a recipe from their Fakeaway options and at under 400 calories per serving it is definitely my new takeaway at home. Super tasty no compromise on flavour at all. I served with a little Basmati and Wild Rice along with my homemade Sweet Potato Roti, a perfect Saturday night home takeaway.

 

Makes 2 Servings

2 Chicken Breasts – cut into small chunks

1 red onion – diced

1 garlic clove – grated

1 cm piece of ginger – grated

1 tsp chilli flakes or 1 red chilli- diced

1 tsp curry powder**

1 tsp mixed spice**

**(I used this as an alternative to gram masala as I didn’t have any)

1 tsp cumin

1 tsp ground coriander

1 x 400g tin tomatoes

100ml chicken stock – 1 stock cube

1 red pepper – diced

1 tbsp chopped fresh coriander to serve.

 

  1. Heat a little low fat spray oil in a fry pan on medium heat
  2. Brown the onion, garlic, chilli and ginger together for a few minutes
  3. Add the chicken and brown all over.
  4. Next add in the curry powder, cumin, mixed spice, ground coriander and mix through until coated.
  5. Add in the tin tomatoes, red pepper and stock and bring to the boil then reduce and cook on a low heat for about 15 minutes lid on, then 15 minutes with lid off to help thicken the sauce slightly.
  6. Serve a sprinkle with some fresh coriander…..YUM!

Sweet Potato Roti

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Looking for something a bit more tastier and a healthier more nutritious option to go with my healthier option curry tonight, having a sweet potato left over from last weeks shopping I decided to try this……and well, it turned out amazing, super tasty and the structure held very well too.

 

Makes 6

1 large Sweet Potato

1 cup of plain flour

1/2 tsp turmeric

1/2 tsp chilli flakes

1/2 tsp cumin

Salt & pepper to taste

 

  1. Start by steam cooking the sweet potato (I used my steam pot and steamed for 6 minutes by slicing into 1-2cm thick slices), do not roast as this will not give you the same flavour.
  2. Allow potato to cool in a bowl then mash and add the spices and flour. With your hands bring to a dough.
  3. Flour a surface a cut the dough into 6 pieces. Roll out each piece as thin as you can.
  4. Heat a little oil (not too much or it will burn too quickly) in a fry pan on a very high heat and cook until you see the dough start to bubble, then turn over and cook for a further minute, remove & continue with the rest.
  5. If you have any leftovers simply vacuum pack and store either in the fridge for later of you can freeze.
  6. Yum!

 

 

 

 

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Carrot, Cumin & Coriander Soup with Bulgur Wheat

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Its definitely soup season, I woke to -5 deg this morning….very cold.   Using up some leftovers in my fridge, mainly carrot and onion I decided to make a warming soup. This was delicious and hit the spot right. I used my steampot, so steaming the vegetables made this even more nutritious and flavorsome.

 

Makes 3 Servings

4 large carrots

1 large onion

500ml Vegetable Stock

60g Bulgur Wheat

1 tsp garlic granules

1 1/2 tsp Cumin

1 1/2 tsp dried coriander

Salt & Pepper to taste

 

  1. Chop up the onion & carrots into chunks and place in the steam pot with 200ml of the vegetable stock and cook on steam setting for 8 minutes.                                  20191118_130805
  2. Remove steam pot lid and add in the rest of the stock then blitz with a hand blender until well blended and smooth.                                                      20191118_132702
  3. Stir in the spices/herbs and bulgur wheat and cook on microwave at 750w for 3 minutes.                                                                                                20191118_133322
  4. Remove and stir. Season and serve.

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20191118_134019 you can of course make a big batch and freezer for later.

 

Vegetable Tagine

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In a bid to get more vegetables into our diet, this little Tagine was simply super tasty and super healthy. One pot cooking too so nice & easy. I do love Moroccan flavours. Idea came from a recipe from PON and as usual I added and took out bits to suit my own tastes. Delicious!!!

 

Serves 4

Low calorie spray

1 Large carrot, cut into chunks

200g Turnip (swede), peeled and cut into chunks

2 large parsnips, peeled and cut into chunks

6 shallots – peeled and cut into wedges

1 red pepper, cut into wedges

200g peeled and deseeded butternut squash, cut into chunks

2 garlic cloves, crushed

1 tbsp Moroccan Spice Mix (1 tsp ground ginger, 1 tsp ground cumin, 1 tsp coriander, 1 tsp ground cinnamon, 1 tsp white pepper, 1/2 tsp mixed spice, 1/2 tsp ground turmeric)

1 x 400g tin chopped tomatoes

250ml vegetable stock

1 x 400g tin chickpeas, drained.

200g Baby Spinach

handful chopped fresh coriander

 

  1. Spray a Casserole dish with low cal spray and place over medium heat, add the vegetables and cook for about 5-10 minutes until lightly browned.
  2. Add the garlic and cook for a few more minutes, then add the spice mix and season ensuring all vegetables are covered.
  3. Stir in the chopped tomatoes and stock, bring to a simmer, cover and turn down low. Cook for about 1- 1 1/2 hours, stirring occasionally.
  4. Stir in the chickpeas and spinach and cook for about 5 minutes more.
  5. Sprinkle with fresh coriander and serve.

 

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Slow Cook Mexican Beef Mince Tacos

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I have been wanting a Cast Iron Casserole Dish for a while now and my best friend came to the rescue, just out of the blue she gave me this lovely pot, so I just had to come up with a recipe to use it this weekend.

 

Serves 2

1 small onion chopped

1 can black beans, drained

1 can sweetcorn, drained

1 can chopped tomatoes

2 chopped peppers

300g Scottish beef mince

Mexican mix – 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic, 1 tsp chilli powder, 1/2 tsp onion powder, salt & pepper.

200ml beef stock

 

  1. Pre heat your oven to Slow Cook Setting or around 90 deg.
  2. Brown the onions in a little oil, then add the peppers and brown, remove from pan
  3. Add the Beef mince and brown all over, adding salt & pepper to taste
  4. Add back to the pan the onions & peppers along with the sweetcorn, beans, tomatoes, seasoning and stock. Mix through and cook in oven for about 5-6 hours.

Corn Tacos & grated cheese to serve.

 

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Mince Beef Rogan Josh

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I’ve had an Indian Superfood Cookbook for ages but for some reason never actually attempted to make anything from it. So today was that day it got opened. I wish I had opened it up sooner, this dish was super tasty and full of good antioxidants. I served it with a chickpea chapati, made from my original Chapati recipe, I changed the plain flour for Gram Flour.

 

Serves 2

2 tbsp olive oil

2 tsp ground cardamom

2 tsp ground cumin

1 tsp salt

1 onion, sliced thinly

1 tsp garlic granules

1 tsp turmeric

1 tsp gram masala

1 400g can chopped tomatoes

1 tbsp grated fresh ginger

2-3 chillies chopped or 1 tsp chilli flakes

250g scottish beef mince

225g can of chickpeas

Small handful of Fresh coriander to serve.

 

  1. Heat the oil in a large fry pan
  2. Add in the onions with the cardamom, cumin, garlic, ginger, salt, turmeric, gram masala & chillies. Cook until onions are slightly browned and softened.
  3. Add in half of the tin tomatoes and cook for about 10 minutes or until the excess juices have dried off.                                                                          20190713_172151
  4. Add in the mince, mix well and cook until mince has browned all over, about 5 minutes.                                                                                                  20190713_172746
  5. Add in the remaining tomatoes & chickpeas, bring to the boil, cover & simmer for about 30 minutes. If the consistancey is too thick just add a little water.
  6. Season with the fresh coriander and serve.

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Moroccan Spiced Meatballs

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I served this little dish with my Moroccan Spiced Cauliflower as a tapas style dinner. These were so yummy and the sauce was rich with a little bit of sweetness.

 

Makes 8 Meatballs

200g scottish beef mince

30g panko breadcrumbs

1 egg

handful chopped coriander

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cinnamon

1/2 tsp cumin

1/2 tsp dried coriander

1/2 tsp minced ginger

225g tin chopped tomatoes

150ml beef stock

1 red onion – finely sliced

 

  1. Place everything in a bowl and mix. Shape into 1″ balls and chill in the fridge for about 30 minutes.
  2. Heat up a fry pan with spray oil and cook meatballs until browned all over.
  3. Add in the onions a cook until softened and slightly browned.
  4. Add in the tomatoes and beef stock, bring to the boil then simmer medium heat until sauce starts to thicken, about 15-20 minutes. serve.

 

 

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Cuban Beef

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OMG! Super tasty meal, super healthy & low in calories, at only 417 Kcal per portion. Another thanks to PON for this recipe. The meat is so tender due to the slow cook match with cuban spices this is a real treat.

 

Serves 4

500g stewing scotch beef (fat removed)

Salt & pepper

2 onions sliced

240ml beef stock (2 stock cubes)

1 x 400g tin tomatoes chopped

2 green & red peppers, cut into strips

4 garlic cloves – crushed

2 tbsp tomato puree

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground turmeric

1 tbsp fresh coriander

50ml red wine (or you can use a stock pot for less calories)

1 tbsp white wine vinegar

Cooked rice to serve (corn tortilla wraps optional)

 

  1. Season the meat well and brown over a high heat in a pan, remove with a slotted spoon and set aside.
  2. Add the onions to the pan and saute for about 3-4 mins
  3. Add the remaining ingredients to the pan and the browned meat                      20190519_164140
  4. Bring to the boil then reduce the heat to a low simmer, cover and cook on low for about 2 hours. (Or in an oven at 140 deg fan for 2.5 hrs)
  5. Pull the meat apart with 2 forks, serve on a bed of rice or with a low calorie corn tortilla.

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Steak & Chorizo Slow Cook stew

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We do love a good stew on a Sunday, this is a little change to the normal traditional stew and super tasty with loads of flavour.  All you need is some good fresh bread to douk (dip in) and scoop up the gravy. Yummy!

 

Makes 2-3 servings

400g good scottish steak (diced)

75g-100g chorizo (diced)

1 x 400g can tin chopped tomatoes

1 x 225g tin chickpeas

1 x 225g tin red kidney beans

300ml beef stock

2 tsp cumin

1 tsp brown sugar

1 tsp cinnamon

1 1/2 tsp smoked paprika

1 clove garlic minced

100ml red wine

1 tbsp worcester sauce

1 tbsp tomato puree

1 red onion – chopped

Coriander – chopped to garnish

Salt & pepper to season

 

  1. Heat a little oil in a pan and gently fry the steak until browned, then add in the chorizo and onion until softened.
  2. Sprinkle on the cumin, paprika, garlic, sugar, cinnamon and tomato paste and mix through to coat beef. Season well.
  3. Add in the chickpeas, kidney beans, tin tomatoes, stock and worcester sauce, mix and bring to the boil. Add in the red wine.
  4. Reduce to a low simmer place lid on pan and cook slowly for about 2-3 hours or until meat is tender.
  5. Serve with a sprinkle or coriander. Yum.

 

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Spicy Chicken & Lentil Curry

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I first saw this recipe on Food for fitness, Scott Baptie is a Sports nutritionist, Director of Food For Fitness. Online trainer. Speaker. High protein cook. Magazine cover model & fitness writer. He specialises in fat loss, muscle gain and nutrition. His recipes are delicious and so nutritious, so when I seen this recently I had to give it a try. At only 164 calories per portion (without the chicken), who wouldn’t? I used green lentils and added chicken for a more filling meal.

 

Makes 4 portions

Spray oil with coconut oil

2 onions, diced

10g ginger, crushed

10g garlic, crushed

200g green lentils (or red) rinsed

350ml vegetable stock

1 tsp cumin

1 tsp gram masala

1 tsp dried chillies

400g chopped tomatoes

400g coconut milk – reduced fat

2 chicken breasts

Seasoning

Fresh coriander, chopped

 

  1. Heat spray oil in a large pan.
  2. Add the diced onions with garlic and ginger and cook until softened. Remove from pan
  3. Add the seasoned chicken to the pan with the gram masala, chillies and cumin and cook until chicken is browned.
  4. Add the onions back to the pan with the lentils, tomatoes, coconut milk and vegetable stock. Bring to a boil then gently simmer with lid for about 30 minutes.
  5. Remove lid and continue to cook for 15-20 minutes or until sauce starts to thicken.
  6. Serve with some fresh coriander. Yummy!

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Peanut Butter Hummus

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Oh yummy…yummy…yummy!  In a bid to try and eat a bit healthier, I decided to make some peanut butter hummus for my saturday night munchies, I got the original recipe from Nigella but tweeked it slightly.

Makes enough for a medium tub – about 400g

1 can chick peas drained

1 clove garlic – peeled

2 tbsp olive oil

3 tbsp peanut butter

2 tbsp lemon juice

1 tsp sea salt flakes

1 tsp ground cumin

3 tbsp greek yoghurt

1 tsp smoked paprika to serve

 

  1. Place everything (except paprika) into a food processor and blitz until smooth.  If its too thick still add more yoghurt.
  2. Sprinkle paprika before serving. Tuck in with some fresh carrots or some healthy crackers.

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Moroccan Spiced Poussin

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Having never tried a Poussin before (young chicken), I was intrigued when I saw one half price in my local market, so in my basket it went. Later, I’m now trying to decided how to cook and what seasoning to use, this moroccan spice was definitely a winner for me, not only flavoursome but deliciously succulent cooked in my rotisserie oven from Hotpoint.

1 Poussin (500g)

Stock if roasting in a pan.

Marinade:-

1 level tbsp cumin

1 tsp coriander

1 tsp black peppercorns – crushed

1 level tbsp paprika (I used smoked)

Zest and juice of 1/2 lemon

2 tbsp olive oil

 

  1. Mix everything together in a bowl and spread over poussin, cover and marinate overnight in a fridge or for at least 4-6 hours.
  2. If you have a rotisserie…..excellent….skewer and cook on medium level heat for about 45 mins. (Poussin was 500g). If not , preheat oven to 180deg fan, place in a roasting tin, add some stock, cover with foil and cook for 30 mins, remove foil then cook further for 15 mins.

Chicken and Lentil Curry

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Yet again I amaze myself with an absolutely delicious curry, another one for my favourites list. So healthy too and filling.

 

Serves 2

2 Chicken Breasts

1 tsp curry powder

1 tsp gram masala

1 tsp Cumin

1/2 tsp turmeric

2 cloves

1 tsp salt

1 chopped onion

1 chopped chilli

2 tsp ginger

1 yellow and 1 red pepper – diced

1 tsp garlic powder or 1 fresh clove

250ml beef stock

1 cup lentils

200ml coconut milk

parlsey

salt & pepper

 

  1. Put spices into a tub, turmeric, gram masala, cumin, salt, pepper, cloves and garlic. Dice the chicken and rub in the spice mix to coat.                                                                                         20161119_161617
  2. Heat a tbsp of oil in a pan and add the chicken to brown.                        20161119_162523
  3. Add in the chilli, onion and peppers and cook for a few minutes.
  4. Pour in the beef stock and lentils bring to boil then simmer and cook for about 1.5 hrs.
  5. Pour in the coconut milk and simmer further for another 1.5 hrs. If too watery, remove lid and simmer uncovered until sauce has thickened (about 15 mins).
  6. Serve and top with some fresh parsley. Yum!

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Indian Spiced Russian Kale served in Courgette Boats

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Picking up my goodie bag again from the Glasgow Food Assembly on Monday, I got some lovely fresh Courgettes (Zucchinni to those of you that are from America) and some Red Russian Kale, with thanks to  Locavore in Glasgow,  the RR Kale is more tender and has a sweater flavour than the more traditional varieties. So what to do with it all…..well here goes, a nice wee spicy treat.

20160823_131700  Red Russian Kale.

 

Makes 2 Boats

2 x Courgettes – Sliced in half longways

1 tbsp olive oil

1 tsp cumin seeds

1/2 tsp mustard seeds

1 chilli – chopped (red or green)

1 small piece of ginger – finely chopped or grated

1/2 tsp turmeric

about 8 strands of kale

small handful of peas and sweetcorn (I used frozen)

Juice of 1 Lemon

1/2 tsp corinader

1 tbsp coconut (dessicated or fresh chopped)

1 tbsp sesame seeds

 

  1. Firstly preheat oven to 200 deg.
  2. Lightly brush the courgettes with olive oil and place in a baking tin or tray, season with salt & pepper. 20160823_131707
  3. Oven bake for approx 30 mins or until turning slightly browned. Once roasted remove with a spoon the seeds. This of course could be done before hand, but I plan on mixing it with my kale mixture.
  4. Meanwhile, heat some olive oil in a fry pan.
  5. Sizzle the cumin and mustard seeds for approx 1-2 mins.
  6. Then add in the chilli, ginger and turmeric fry for another 2 mins.
  7. Add in the kale, peas and sweetcorn with a tbsp of water, Cover the pan and cook for 4-5 mins or until the kale has wilted.                                                                                                           20160823_134417
  8. Squeeze in the lemon juice, coriander, sesame seeds and coconut, toss everything together and heat through for another minute.
  9. If mixing the courgette seeds add in now and then serve the mixture into the courgette halves.

A Yummy side dish with a little spice, nice and healthy or even a small lunch.

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Cauliflower Rice with Tuna, Tomato and Sweetcorn.

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Always wondered what the cauliflower rice would be like and as I’m trying to eat healthier, I said why not give it a go. I have to say it is quite bland on its own, so I jazzed it up a bit.

Makes 2 servings

1 packet of Cauliflower Rice

1/2 tin of tomatoes

1 tin of tuna in spring water (or any you like)

1/2 cup of sweetcorn

1 tbsp soya sauce

1 tsp turmeric powder (classed as a superfood)

1 tsp cumin

1 tsp chilli powder

chopped parsley to serve

  1. Heat some spray oil in a large wok. Add in the cauli rice then flavour with the turmeric, cumin, chilli and soya sauce, stir to combine.
  2. Then add in the tuna, sweetcorn and tin tomatoes, stir to combine through and gently heat for about 4 mins.
  3. Serve with some fresh parsley. Yummy! and Healthy!

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Mutton Spied Curry

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I have to say this is the first time I’ve tried Mutton, I picked it up at the Glasgow Food Assembly from Harris Meat Farm, https://harrisfarmmeats.scot/ , https://thefoodassembly.com/en/assemblies/7907 , went with a spiced Indian flavour and some yellow lentils and oh my……absolutely loved it, rich, spicy, fragrant and so delicate, I slow cooked the meat and it just flaked on my plate…..absolute taste sensation!

Serves 2

500g Diced Mutton

1 onion – chopped

50g Yellow Split peas

350ml water

1 tsp Turmeric

1 tbsp Oil

1 tsp ginger

1 tsp garlic

1 Green Chilli – finely chopped

1 can chopped tomatoes 400g

1 tsp Red Chilli Powder

1 tsp Coriander

1 tsp Gram Masala

1 tsp Cumin

1 tsp Curry Powder

Handful of Kalette Leaves or Spinach

 

  1. Firstly you want to marinade the mutton for around 1 hour, so in a bowl add 1/2 tsp Turmeric, 1 tsp Red Chilli Powder, 1/2 tsp Coriander, 1 tsp Gram Masala, 1 tsp Cumin, 1 tsp Curry Powder, add the mutton and rub through.
  2. Meanwhile, Bring the 250ml water to the boil and add 1/2 tsp Turmeric then add in the yellow split peas, boil for about 10 mins then simmer for a further 15 mins or until the water is all soaked up. Spoon out onto a side plate for now.
  3. In the same pan heat through the oil, gently fry the garlic, ginger, onion and green chillies for a few mins until onion has cooked through (slighty brown).
  4. Then add in the mutton to the pan and brown all over.
  5. Empty in the Tin Tomatoes, about 100ml water, put the yellow peas back into pan and sprinkle 1/2 tsp coriander in, bring to the boil, reduce to a very slow simmer and slow cook on hob covered for about 2.5hrs or until meat is tender.
  6. A couple of minutes before serving, steam some Kalette leaves or Spinach and serve. Yummy!

I found that a Tempranillo based wine went really well, due to it’s Spicy, Herbal and Cherry flavour combinations. This however is up to your individual taste palates.

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Moghul Style Roast Goat (Indian Inspired)

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After collecting my Goat Joint from the amazing Harris Farm Meats https://harrisfarmmeats.scot/ at the Glasgow Food Assembly https://thefoodassembly.com/en/assemblies/7907 this week I then had to decided what I was going to do with it, I came across this amazing recipe and totally fell in love with the ingredients, so here is my creation which deliveries the most amazing flavours in your mouth.

Goat is a new taste for me and my partner and I would thoroughly recommend it.

 

1 x Goat Joint (this was 1.1kg) was enough for about 4 people.

2 x onions – red or white (I used 1 of each)

2 cloves of garlic or 1 tbsp granules

1″ ginger root or 1 tbsp ginger paste or granules

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp turmeric

1 tbsp gram masala

Juice of 1/2 lemon

2 Green Chillies

Salt & pepper to taste

1 tbsp ground almonds (optional)

4 -6 cloves

 

  1. Put all ingredients (apart from cloves and goat joint) into a food processor and blend into a paste.20160514_143830
  2. Preheat oven to 160 deg.
  3. Remove any fat from the Goat Meat. Use a sharp knife and make deep pockets above the bone at each side and then small cuts all over the meat.
  4. Push the cloves into some of the pockets and also push some of the spice mixture into the rest then cover the meat with remaining mixture.                                                                       20160514_144938
  5. Place into a lightly oiled baking tin and cover with tin foil loosely.
  6. Bake for approx 3-4 hours and remove foil 10 minutes before end to brown. Allow to rest for 5 minutes before serving. Oh so Yummy!                                                                                      20160514_184320
  7. I served with some vegetable couscous which went perfectly. Oh…and a wee glass of Pinot Noir! Delicious.

 

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Spicy Parsi Chicken Curry

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This was inspired by Goats and Greens Blog (https://goatsandgreens.wordpress.com/), I loved the sound of the spices and decided to create for my dinner tonight, I didn’t have the potatoes so I left that out but I have to say it was absolutely delicious.

Here is my version:-

Makes 2 Servings

2 Chicken Breasts – cut into chunks

1 tin tomatoes

1 tbsp Tomato puree

1 white onion – sliced finely

1 Orange pepper – sliced finely

1 tsp Cumin

1tsp Gram Masala

1 tsp Garlic

1 tsp Ginger

1 tsp turmeric

1 chilli – finely chopped

200ml Chicken Stock

Salt & pepper to season

 

  1. Put onion into a large pan and fry until golden brown, add in the cumin, gram masala, ginger, turmeric, chilli, pepper and tomato puree, stir through until blended.
  2. Pour in the tin tomatoes and then add in the chicken, bring to the boil then simmer on a low heat for about 40 mins.     20160328_173548
  3. Serve on a bed of rice (to your choosing), or some lovely crusty bread. I used Camargue Red Rice which was delicious.

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Yummy!

 

Curried Cabbage with Salmon

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Looking in Fridge I had to use the cabbage up but wondered how I could jazz it up! Looked in my spice rack and this is what I put together. Tasty absolutely sensational. This could also work with Cod and Chicken. It is also low in calories and fat….Result!

Serves 1

1/2 Savoy Cabbage – sliced
1 portion Salmon Fillet approx (150g)
1 clove Garlic – crushed
1 tsp Cumin
1/2 white onion – sliced
2 tbsp desiccated coconut
1 tsp curry powder
1 tsp Gram Masala
30g Lentil Sprouts (optional) I had these left over so I just put them in.

  1. Mix the Gram Masala and Curry Powder together and rub into Salmon
  2. Heat up a griddle pan with spray oil and place Salmon on to cook through (approx 10 mins)
  3. Meanwhile, heat a wok to a high heat and cook the garlic and cumin with onion until soft (approx 2 mins)
  4. Add to the wok the cabbage and coconut, stir through for about 5 mins. If adding the Lentil Sprouts put in 1 min before ready and mix just to heat through.
  5. Plate the cabbage mix and place the salmon on top. Yum!

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Nutrition Facts
Curried Cabbage with Salmon

Servings Per Recipe: 1

Amount Per Serving

Calories: 226

  • Total Fat: 2.4 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 106.5 mg
  • Sodium: 229.7 mg
  • Total Carbs: 14 g
  •     Dietary Fiber: 4.1 g
  •     Sugars: 4.5 g
  • Protein: 36.9 g

Lentil Dhal and Masala Potato Curry

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I cheated a bit with the dahl and bought ready cooked lentils, if using from scratch it can take 2-3 hours of cooking.

Serves 2

For the Lentil Dahl

1 x packet of Green lentils (250g)

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1 tsp ginger

1tsp garlic

1tsp olive oil

1 tbsp chilli

200g chopped tomatoes

1 tbsp unsalted butter

1 tbsp Tamarind paste (or you could use Kasoori methi)

 

  1. Pour oil into a pan and heat, add in ginger, garlic and cook for 1 min.
  2. Add in the butter and let melt, add in the tamarind paste and chilli and mix through, then add in the lentils and chopped tomatoes. Mix through and heat for 4-5 mins. Ready to serve.

 

For the Masala Potato Curry

300 salad potatoes

1 tbsp olive oil

200 g chopped tomatoes

1 red chilli chopped

1tsp ground coriander

1 tbsp cumin

1 medium onion chopped

2 tbsp fresh coriander for garnish

 

  1. Wash and chop potatoes into 2cm cubes.
  2. heat oil in a pan, add in cumin. coriander and onion, cook for 5 mins.
  3. Add in the chilli and potatoes and season with salt and pepper
  4. Add 200ml of water, cover and cook for 8 mins
  5. add the chopped tomatoes and cook uncovered for 7 mins or until tender
  6. Ready to serve, then garnish with fresh coriander

If you don’t like it too spicy, use 1/2 chilli and 1tsp cumin instead.

 

Serve both with some Chapati….YUMMY!

Spiced Chicken Couscous

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I’m always looking for a healthy option without compromise on taste, this is so tasty and at only 260 calories per serving with 4g fat…..you wanna try this!  Leaves a bit of room for my glass of prosecco…lol!

Serves 2

2 tbsp Olive Oil or Rapeseed Oil

2 Chicken Breasts

1 tsp Coriander

1 tsp Cumin

1 tsp Paprika

1 tsp Garlic Powder or 1 garlic clove

1 onion chopped

80g couscous

150ml Hot Chicken Stock

120g Chick Peas

80g frozen Peas

 

1. Heat oil in a large saucepan, add chicken, coriander, paprika, cumin and onion and fry for 10 mins to lightly brown.

2. Add garlic, chickpeas, couscous, chicken stock and season with salt and freshly ground black pepper. Cover and cook on simmer (Low Heat)  for 20 mins until the chicken is tender and the liquid absorbed.

3. Add peas then cook for 5 mins more.

 

Chicken, Chickpea and Spinach Curry

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I am always looking to make me meals healthier. By adding Chickpeas this dish certainly fills you up. Chickpeas are rich source of vitamins, minerals and fiber, they may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

Serves 2

1 400g can of chickpeas

1 chicken breast – cubed

1 white onion – finely chopped

1 red pepper – roasted and chopped

100ml passata

100ml Chicken Stock

1-2 tbsp curry powder (depending on flavour of your choice) I used 2, we like it spicy.

1 level tbsp cumin

1/2 tsp cinnamon

pepper taste

1 tbsp olive oil

2 handfuls of spinach

 

1. Brown the chicken in the olive oil for 5 mins

2. Add in the chopped onion and fry until brown, then add in chopped pepper

3. Add in the curry powder, cumin. cinnamon and pepper to taste, mix through

4. Add in tomato passata and chicken stock, bring to the boil and then simmer for 20 mins.

5. Throw in the spinach and allow to wilt stirring through, cook for a further 5 mins.

Serve on it’s own or with some rice of your choice. Yum!

 

Homemade Haggis and Chicken Pakora with sauce

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Serves 2-4

Pakora Batter

150g gram flour

200ml water

1/2 tsp chilli

1/2 tsp cumin

1/2 tsp gram masala

1/2 tsp Turmeric

2 cloves garlic or 2 tsp ground garlic

small handful coriander (chopped finely)

Pinch salt

1. Put all dry ingredients into a bowl and mix together, make a well in the middle and gently add water little at a time while stirring, continue to add water until you get a smooth batter, it shouldn’t be too thick or too runny. Set aside.

Haggis Pakora

1 x 500g McSween’s Haggis, but Grants and Halls are also good. (500g serves about 3)

1. Cook as per package instructions and let cool. Make into small balls and dip into batter.

2. Gently drop into hot oil and fry for about 4-5 mins. Drain and pat excess oil off with kitchen paper.

Chicken Pakora

1 x Chicken Breast

1. Cut chicken breast into small chunks and lightly fry in a pan to brown.

2. Add some tomato paste to the left over batter mix and stir through until it turns pink, dip chicken chunks into batter and then drop gently into the oil and fry for about 3-4 mins. Drain and pat excess oil off with kitchen paper.

Pakora sauce for Chicken pakora

50g tomato ketchup

2g Mint leaves (finely chopped)

100g Natural Yoghurt

Pinch salt and chilli

50ml milk

1. Mix all the ingredients together, slowly adding the milk to produce a thin sauce. Pour into dish and set aside until ready.

Chilli sauce for Haggis Pakora

1/2 tin chopped tomatoes

Generous squirt of tomato sauce

1 tsp pepper

2 tsp paprika

1 tsp hot chilli sauce

Squeeze of lemon juice

1 beef oxo cube

1. Mix all ingredients into a pan and simmer until the oxo cube has fully dissolved. Remove and allow to cool before serving.

 

 

 

Spiced aubergine salad with pistachio yoghurt

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I love pistachio’s and always looking for new ways to incorporate into my dining. This was delicious.

Serves 4

Salad:-

Mixed leaves of choice, Grated Beetroot, Grated Carrot, Cherry tomatoes (halved), cucumber sliced, Feta cheese, Olives (your choice), 1 pomegranate, Olive oil and Balsamic Vinegar for dressing.

Spiced Aubergines:-

3/4 Aubergines (Halved)

1 garlic clove

Olive oil (2 tbsp)

1 tbsp cumin

1 tsp paprika

1 tsp cinnamon

1 tsp chilli powder

1 tsp garlic

Salt and pepper to taste

Pistachio Yoghurt:-

6 tbsps Pistachio’s

Handful of fresh mint

250g natural yoghurt

1 tbsp olive oil

Method:-

1. Preheat oven to 220 deg.

2. Halved Aubergines longways, and make 1cm deep cuts diagonally about 2-3cm apart. Rub the garlic over the top of each one and season with salt and pepper. Drizzle with olive oil and bake in oven for approx 30-40 mins.

3. Mix up aubergines spices and dust over then cook for a further 5 mins.

4. For the yoghurt, mix pistachios, yoghurt, mint and olive oil in a blender until smooth. Set aside until ready.

5. Mix all salad ingredients in a bowl with dressing, serve onto a plate and sprinkle feta cheese over.

6. Cut pomegranate in half and carefully remove seeds, discarding any white pith, sprinkle seeds over salad.

7. Place baked Aubergines on top of salad and serve with the yoghurt dressing.

Yummy!

 

 

Spice Lentil Soup

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This is a yummy, spicy lentil soup that pleases your palate and your tummy!

 

Serves 4 – per serving: 142 calories, 4.1g fat or which 2.1g sat. fat, Carbs 18.3g, Protein 5.7g

100g Red Lentils

100g Green Lentils

1/2 tsp olive oil or spray oil

1 onion

3 tsp. ground coriander

3 tsp. cumin

2 tsp. chilli flakes

4 carrots

1.5 litres chicken stock

 

1. Wash and drain lentils

2. Chop onion and saute for 5 mins in oil then add in the spices and stir for a further few mins.

3. Add in the carrots, lentils and stock and bring to the boil, then simmer for 40 mins.

4. Once cooked, blend with a mixture to a smooth texture.  Serve with some fresh parsley or a spoonful of yoghurt (optional)

Homemade Low Calorie Hummous

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Hummous

This is only 120 calories per pot or 10 calories per dip (and I like big dips)

 

1/2 can Chickpeas (110g)

Handful of Basil

1/2 lemon zest

1 1/2 tablespoon peanut butter

Pinch Cumin

Teaspoon of Salt

150g Zero Fat Natural Yoghurt

Teaspoon of chilli (Optional) tastes great though

 

Put everything in a Food Processor and Wiz Up for a minute or until all mixed.

Chill and serve with favourite condiment.

To keep low in calories serve with Carrot sticks or Celery sticks or poppodums (no oil, cooked in microwave)