Saturday, 1 February 2014
Saturday, 30 November 2013
Sunday, 10 November 2013
Thursday, 6 June 2013
Friday, 13 January 2012
½ tsp cayenne pepper - increases metabolism, other Cayenne Pepper benefits.
½ tsp turmeric powder - natural liver detoxifier, other Turmeric Powder benefits.
½ tsp coriander powder - general digestive aid.
2 garlic cloves, crushed - helps lower cholesterol and blood pressure.
1 piece of ginger, crushed - traditional medicine for the treatment of cough, cold and congestion.
1 red chilli finely sliced - stimulate blood circulation and are reputed to help prevent heart disease and cancer.
1tbsp lime juice - helps with weight loss.
1tbsp olive oil - controls LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels.
Sprinkle salt & pepper to taste.
In a small bowl, sprinkle in the cayenne pepper, turmeric and coriander powder. Add the crushed garlic, ginger, lemon juice, olive oil and mix to form a paste.
Place the salmon on a plate and apply the paste evenly, by hand or using a spoon.
Place the salmon on a large sheet of foil, sprinkle salt, pepper, red chillies and fold the foil into a parcel, making sure its hollow inside and that no steam can escape. Leave to marinate for 30 minutes or place in the fridge for a day, if using the next day.
Place the salmon parcel in a pre-heated oven at 200°C degrees for around 18-20 minutes.
Remember drink pleanty of water.
Saturday, 8 October 2011
Saturday, 10 September 2011
Saturday, 18 June 2011
Though being a curry lover, I always need mine spiced up, this next recipe is quick, easy and delicious! Fish marinated with spices, herbs, onions, bell peppers, slowly cooked to produce a natural fish sauce.
INGREDIENTS (serves 4)
600gms white fish fillets, cut in half or used whole
Bring the fish to simmer and then cover with a lid, occasionally shaking the pan gently or probing with a wooden spoon, for around 15-20 minutes, until cooked.
|My Fish With Bell Peppers|
Served on it's own, or complimented with roasted new potatoes and a salad of your choice and not forgetting a good glass of white vino. Bon Appetite....
Friday, 14 January 2011
Tuesday, 11 May 2010
Heat the oil in large wok on a medium heat. Once hot throw in the ajwain seeds and dry red chillies and stir fry for 30 seconds.
Add the chopped onions, ginger and fresh red chillies and stir fry until the onions have caramelised and browned slightly.
Sprinkle in the ground coriander, turmeric, chilli powder and ground white pepper and stir in for a minute.
Throw in the fresh tomatoes and stir fry for 10 minutes.
Lower heat and pour the coconut milk in, stir and allow too simmer for 20 minutes.
Now add in the king prawns, salt, lemon juice, stir and allow too cook for a further 10 minutes.
Tuesday, 28 July 2009
500gms salmon chunks
1tbsp garlic crushed
1tbsp ginger crushed
1tbsp fresh red chillies chopped
1/2 large fresh lemon, freshly squeezed
1tsp ground cumin
1tsp kashmiri chilli powder
1tsp salt, to taste
1/2tsp ground black pepper, to taste
2tbsp sunflower oil
Add the garlic, ginger and fresh red chillies into a small food processor and blend well until all pieces have broken down. Add the freshly squeezed lemon juice and sunflower oil, blend until you have a paste.
Sprinkle in the dried ground spices, including the salt and pepper and blend well once again, to form a marinade.
Place the salmon chunks in a medium bowl and pour in the marinade. Either using your hands or a spoon, mix the marinade in well, making sure that all pieces are coated well. Cover with cling film and leave to marinate for at least 30 minutes, in the fridge.
Pre-heat a grill to 200 degrees/ gas mark 6.
Place the marinated salmon chunks, in a non-stick oven tray and place under the grill, not to close to the heat. (If you do not have a non-stick tray, use a tray with kitchen foil).
Cook either side for 15 minutes, until slightly charred, as in the picture.
Remove and serve hot with a salad of your choice and lemon wedges.
Try the same marinade with other white fish, such as: Cod, Haddock, Monk or Tilapia.