Healthy Recipes
Couscous Recipe:
Ingredients: 1 Packet of couscous, handful of chopped peppers, Onions, green beans, peas and sweetcorn and a few black and green grapes.
Method: Place the couscous in pyrex bowl and add enough boiling water to cover the couscous. Chop all the vegetables into little cubes. Heat some oil in a wok or frying pan and cook vegetables until tender but not soft. Add peas and sweetcorn and leave to cool. Fluff up the couscous and add all the vegetables, place two or three slices of chicken breast in the microwave and cook until crispy then break it up and put it into couscous mixture. Serve in little bowls with a spoon
Good Friday Mackerel Lyonaisse By Paul Flynn
Ingredients: 3pkts of Mackerel (900g), bones removed
16 cooked potatoes (500g) boiled until soft and cooked
1 large onion peeled and sliced
2 tbsp of extra virgin olive oil
A knob of butter
Some fresh thyme, or other fresh herbs
1 tbsp vinegar
salt and pepper
Method:
1. Preheat the grill.
2. Rub you mackerel with a little olive oil and season, then lay on a tray skin side up.
3. Put a frying pan on a medium heat, add the olive oil and butter, when they foam throw in your onions, potatoes and thyme.
4. Cook for 12-15 minutes until everything is crispy and golden, finish with salt,pepper and the vinegar.
5. Meanwhile, grill the Mackerel for 4-5 minutes until the skin has slightly blackened and the mackerel is called
6. Serve on top of the crispy potatoes with a crisp green salad.
Fresh topped pizza
Ingredients
Banana Bread
Prep Time: about 90 minutes
Ingredients:
2 Eggs
1 3/4 C. Sifted flour
2 Tsp baking powder
1/4 tsp Baking soda
1/2 tsp Salt
1/3 C. Vegetable oil
2/3 C. sugar
1 C. mashed bananas (about 3 bananas)
Method
1. Preheat the oven to 350 Fahrenheit (180 celsius)
2. Beat eggs well in a small bowl
3. In a medium-size bowl, sift together the flour, baking powder, baking soda and salt.
4. In a large bowl, add the vegetable oil. Add the sugar a little bit at a time and continue beating until the mixture is fluffy.
5. Add the eggs to the mixture in the large bowl and beat well.
6. Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas until everything is mixed in.
7. Pour mixture into the baking pan. Bake for 70 minutes.
8. Flip your banana bread out of the pan, let it cool for a bit and cut it into slices to eat and share
Spaghetti Bolognese
Ingredients:
Method
Spaghetti with Parsley Chicken
Ingredients
1 tbsp olive oil
Thinly pared rind of 1 lemon, cut into julienne strips
1 tsp finely chopped fresh ginger
1 tsp sugar
225 ml chicken stock
250 g dried spaghetti
55g butter
225 g skinless, boneless chicken breasts, diced
1 red onion, finely chopped leaves from 2 bunches of flat-leaf parsley
salt
Method
Heat the olive oil in a heavy-based saucepan. Add the lemon rind and cook over a low heat, stirring frequently, for 5 minutes. Stir in the ginger and sugar, season to taste with salt and cook, stirring constantly, for a further 2 minutes. Pour in the chicken stock, bring to the boil, then cook for 5 minutes, or until the liquid has reduce by half.
Meanwhile, bring a large, heavy-based saucepan of lightly salted water to boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.
Melt half the butter in a frying pan. Add the chicken and onion and cook, stirring frequently, for 5 minutes, or until the chicken is light brown all over. Stir in the lemon and ginger mixture and cook for 1 minute. Stir in the parsley leaves and cook, stirring constantly, for a further 3 minutes.
Drain the pasta and transfer to a warmed serving dish, then add the remaining butter and toss well. Add the chicken sauce, toss again and serve.
Ingredients: 1 Packet of couscous, handful of chopped peppers, Onions, green beans, peas and sweetcorn and a few black and green grapes.
Method: Place the couscous in pyrex bowl and add enough boiling water to cover the couscous. Chop all the vegetables into little cubes. Heat some oil in a wok or frying pan and cook vegetables until tender but not soft. Add peas and sweetcorn and leave to cool. Fluff up the couscous and add all the vegetables, place two or three slices of chicken breast in the microwave and cook until crispy then break it up and put it into couscous mixture. Serve in little bowls with a spoon
Good Friday Mackerel Lyonaisse By Paul Flynn
Ingredients: 3pkts of Mackerel (900g), bones removed
16 cooked potatoes (500g) boiled until soft and cooked
1 large onion peeled and sliced
2 tbsp of extra virgin olive oil
A knob of butter
Some fresh thyme, or other fresh herbs
1 tbsp vinegar
salt and pepper
Method:
1. Preheat the grill.
2. Rub you mackerel with a little olive oil and season, then lay on a tray skin side up.
3. Put a frying pan on a medium heat, add the olive oil and butter, when they foam throw in your onions, potatoes and thyme.
4. Cook for 12-15 minutes until everything is crispy and golden, finish with salt,pepper and the vinegar.
5. Meanwhile, grill the Mackerel for 4-5 minutes until the skin has slightly blackened and the mackerel is called
6. Serve on top of the crispy potatoes with a crisp green salad.
Fresh topped pizza
Ingredients
- 200g gluten-free flour
- ½ salt
- 2 tbsp olive oil
- 7g sachet fast-action dried yeast
- 1 tbsp chopped rosemary
- 1 tsp ground black pepper
- 125-150ml warm water
- 210g jar tomatoes bruschetta topping (we used Napolina)
- 140g mozzarella, thickly sliced
- ½ avocado, thickly sliced
- 70g pack rocket
- cherry tomato, halved
- 4 slices Parma ham
- 4 slices ham
- olive oil
- balsamic vinegar
- Method
- Heat oven to 220C/fan 200C/gas 7. Put the flour, salt, olive oil, yeast, rosemary and pepper into a food processor. Pulse until well mixed. With the motor running, add enough water to bring the flour to a soft, but not sticky dough. Tip onto a work surface and knead until it comes together.
- Halve the dough. If you only have one shelf in your oven and are cooking in batches, wrap one half in cling film. Roll out each half directly onto lightly oiled baking sheets into very thin 25cm/10in rounds. Do not form a rim at the edge. Spread the tomato topping over each piece of dough, almost to the edge. Leave to stand for 15 mins. Bake in the hot oven for 12-15 mins or until the dough is crisp.
- Lift each round onto a plate and serve warm. Pass the toppings around and let each diner assemble their own pizza.
Banana Bread
Prep Time: about 90 minutes
Ingredients:
2 Eggs
1 3/4 C. Sifted flour
2 Tsp baking powder
1/4 tsp Baking soda
1/2 tsp Salt
1/3 C. Vegetable oil
2/3 C. sugar
1 C. mashed bananas (about 3 bananas)
Method
1. Preheat the oven to 350 Fahrenheit (180 celsius)
2. Beat eggs well in a small bowl
3. In a medium-size bowl, sift together the flour, baking powder, baking soda and salt.
4. In a large bowl, add the vegetable oil. Add the sugar a little bit at a time and continue beating until the mixture is fluffy.
5. Add the eggs to the mixture in the large bowl and beat well.
6. Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas until everything is mixed in.
7. Pour mixture into the baking pan. Bake for 70 minutes.
8. Flip your banana bread out of the pan, let it cool for a bit and cut it into slices to eat and share
Spaghetti Bolognese
Ingredients:
- 500g Fresh Beef Mince.
- 400g Dried Spaghetti.
- 4 Rashers of Smoked Streaky Bacon, finely diced.
- 2 Tins of Plum/Chopped Tomatoes.
- 6 Fresh Cherry Tomatoes.
- 2 Medium Onions, peeled and finely diced.
- 2 Sticks of Celery, trimmed and finely diced.
- 2 Carrots, trimmed and finely diced.
- 2 Cloves of Garlic, peeled and finely diced.
- 1 Medium Chilli (optional), seeded and finely sliced
- 75g Freshly grated Parmesan Cheese, plus extra for grating over.
- 2 tbsp Tomato Puree
- 1 Beef Stock Cube.
- Glass of red wine (optional)
- Herbs:
- 2-3 Sprigs of Fresh Rosemary.
- Handful of Fresh Basil, plus extra for Garnish.
- 1 tsp Dried Oregano.
- 1-2 Fresh Bay Leaves.
- Olive oil.
- Sea Salt and Black Pepper.
- Crusty bread, to serve.
Method
- Get yourself a large heavy-bottomed saucepan, and place it on a medium heat. Add a good lug of olive oil and gently fry your bacon until golden and crisp, then reduce the heat slightly and add your onions, carrots, celery and garlic. Next remove the leaves from the Rosemary sprigs and add them to the pot, discarding the sprigs. Move everything around and fry for around 8-10 minutes until the veg has softened.
- Next, increase the heat slightly, add the mince and stir until the meat is browned all over.
- Stir in your tins of plum/chopped tomatoes, (plum tomatoes are best as they contain less water, but either will turn out great!). Add your remaining herbs, tomato puree, stock cube, chilli and if using, the wine. Slice your cherry tomatoes in half and throw them in aswell.
- Give everything a stir with a wooden spoon, breaking up the plum tomatoes as you go and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it blipping away for about an hour and 15 minutes until the flavours develop into a wonderfully rich tomatoey sauce. Stir occasionally to make sure it doesn't catch.
- Just as the sauce is nearly ready, Add the parmesan and season to taste. Meanwhile add salt to a pan of boiling water and cook the spaghetti according the the packet instructions. Once the spaghetti is ready, drain it in a colander and add it to the pan with the sauce. Give it all a good stir, coating the pasta in the lovely tomato sauce. Serve with a little grated parmesan and use the extra basil leaves to make a great little garnish.
Spaghetti with Parsley Chicken
Ingredients
1 tbsp olive oil
Thinly pared rind of 1 lemon, cut into julienne strips
1 tsp finely chopped fresh ginger
1 tsp sugar
225 ml chicken stock
250 g dried spaghetti
55g butter
225 g skinless, boneless chicken breasts, diced
1 red onion, finely chopped leaves from 2 bunches of flat-leaf parsley
salt
Method
Heat the olive oil in a heavy-based saucepan. Add the lemon rind and cook over a low heat, stirring frequently, for 5 minutes. Stir in the ginger and sugar, season to taste with salt and cook, stirring constantly, for a further 2 minutes. Pour in the chicken stock, bring to the boil, then cook for 5 minutes, or until the liquid has reduce by half.
Meanwhile, bring a large, heavy-based saucepan of lightly salted water to boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.
Melt half the butter in a frying pan. Add the chicken and onion and cook, stirring frequently, for 5 minutes, or until the chicken is light brown all over. Stir in the lemon and ginger mixture and cook for 1 minute. Stir in the parsley leaves and cook, stirring constantly, for a further 3 minutes.
Drain the pasta and transfer to a warmed serving dish, then add the remaining butter and toss well. Add the chicken sauce, toss again and serve.