Vegetable Skillet with Brown Butter
Vegetable Skillet with Brown Butter
Serves 4 - 4 baby onions, halved 4 cloves of garlic, lightly crushed, 1 courgette cut into discs, 8 to 10 baby carrots, ½ tsp of chilli powder, 1 tbsp and a dash of olive oil, 2 tsp of honey, 4 cherry tomatoes, 75g of butter, A bunch of parsley, A large handful of mustard leaves, A bunch of chives, ½ tbsp of cider vinegar
Toss the onions, garlic, courgettes and carrots in a small dash of oil, chilli powder, honey and some seasoning.
Place into an oven heated to 180 degrees until the vegetables are just about to soften. Add the tomatoes and continue cooking until the vegetables are completely soft.
Heat the butter in a pan until it is turning a nut brown colour, then remove from the heat.
Mix the rest of the oil with the cider vinegar and season to taste. Toss the vegetables in the nut butter and the leaves in the dressing and serve all together.
Healthy, Nutty Lettuce Wraps
Serves 4 - 3 tbsp of light soy sauce, 3 tbsp of tahini, 1 tbsp of cider vinegar, 1 tsp honey, 4 baby carrots, thinly sliced, 8 spring onions, finely sliced, ½ red onion very thinly sliced, 100g of cashew nuts, roughly chopped, 100g of salted peanuts, roughly chopped
A bunch of coriander, finely sliced 12 large lettuce leaves 4 pitta breads, toasted Mix the soy sauce, tahini, honey and vinegar and season.
Toss the carrots, spring onions, red onion, nuts and coriander in the dressing.
Divide the mixture between the lettuce leaves and roll them up. You can use a wooden skewer to secure them if you wish. Serve with the toasted pitta.
Tagliatelle with Turkey and Peas
Serves 4 - Tagliatelle for 4, A dash of olive oil 2 turkey breasts, chopped into bite-sized pieces, 6 cloves of garlic, chopped, 2 handfuls of frozen peas, 1 egg yolk, 2 tbsp of creme fraiche, Zest of 2 lemons, 50g of hard cheese grated
Put the pasta on to boil in lightly salted water and drain when cooked.
Heat the oil and fry the turkey pieces until they are completely golden on the outside. Add the garlic and continue cooking until it is starting to change colour. Add the peas and cook until the turkey is cooked through.
Stir the egg yolk through the creme fraiche with the lemon zest and some black pepper.
Stir the turkey and the creme fraiche mixture through the warm pasta. Taste and season and then use the cheese to sprinkle over as you serve.
Prawns, Avocado Creme Fraiche and Couscous
Serves 4 - Couscous for 4, 2 tbsp olive oil 1 onion, peeled and sliced 2 cloves of garlic, chopped 600g of prawns, A handful of cherry tomatoes, 1 tsp of smoked paprika, 2 tbsp of creme fraiche, Zest of 2 lemons, 1 avocado, A handful of golden raisins, A small bunch of mint, chopped
Cover the couscous in boiling water, cover and set aside. There should be twice the water as couscous.
Heat the oil and sauté the slices of onion until they have softened slightly but still retain some bite. Add the garlic and stir fry for a further 30 seconds. Add the prawns, cherry tomatoes and paprika to the pan and stir fry until the prawns are cooked through, about five minutes.
Mash the avocado with the creme fraiche, lemon zest and some black pepper, taste and season.
Drain any excess liquid from the couscous then fluff it up with a fork. Stir through the mint and golden raisins. Taste and season.
Serve the prawns poured over the couscous with the avocado creme fraiche on the side.
Sweet and Sticky Drumsticks
Serves 4 - A dash of sunflower oil, 8 chicken drumsticks, Bulgur wheat for 4, 2 tsp of Worcester sauce, 2 tbsp of tomato puree, 1 tbsp red peppercorns, lightly crushed, 1 tbsp honey, 2 tbsp of white wine vinegar, 2 tsp light soy sauce, Juice of 1 orange, A thumb-sized piece of ginger, finely chopped, 2 cloves of garlic, finely chopped,
Toss the drumsticks in the oil and spread them out on a baking tray. Place in an oven heated to 200 degrees for 20 minutes.
Put the bulgur wheat on to boil in lightly salted water.
Mix the rest of the ingredients together in a saucepan and gently heat until it is warm.
After 20 minutes turn the chicken drumsticks and pour the sauce over them. Place back into the oven for a further 15 minutes or until the chicken is cooked through.
Serve the drumsticks with the bulgur wheat and the remaining sauce poured over.
