Category Archives: mains

Smoked mackerel and rice noodles

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Serves 3    Preheat oven to 180c / gas mark 4

Ingredients:

1/2 butternut squash deseeded and chopped in to small chunks

plum / cherry tomatoes

3 smoked mackerel fillets torn into large pieces

300 g rice noodles

rocket

tamari (soy sauce if non gf)

Olive oil

Method:

Put butternut squash on a baking tray and drizzle with olive oil. Roast in oven for about 30 mins until cooked and edges crisping.

Put a drizzle of olive oil in a frying pan and, once hot, add the rice noodles. Stir for a minute. Add the tomatoes and fry for a further minute. Drizzle with tamari. Add the fish and heat through. Finally add the roasted squash, stir  and serve on a bed of rocket.

Hake, mangetout and cauliflower cheese bake

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Oven to tableware dish from Prestige

Such an easy dish to prepare:

Serves 3    Pre heat oven to 180C Gas mark 4

Ingredients

For the cheese sauce:

350 ml Full / semi skimmed milk            80 g  Cheddar / Double Gloucester cheese – grated

20 g Butter                                                       30 g gluten-free plain flour

1 tsp English mustard

For the remainder of the dish:

1 cauliflower cut in to 3 chunks             1 skinned fillet of hake    1 handful of mangetout

15 g grated cheese

Method:

Place the hake fillet within a tin foil parcel and bake in the centre of the oven for 10 mins.

Put the cauliflower in a pan of boiling water and cook until for 8- 10 mins.(alternatively steam e.g Prestige pressure cooker 5-8 mins) and boil /steam the mangetout for 3 mins.

For the cheese sauce:

Melt the butter in a saucepan.

Stir in the flour

Gradually add the milk – stirring continuously.

Simmer gently  and add the mustard and then the grated cheese, stirring until all melted and thoroughly combined.

Simply assemble all the ingredients in an oven proof dish, top with grated cheese and put in the oven to heat through thoroughly.

Wild keta salmon on courgetti, chickpeas and pine nuts

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Serves 2

Ingredients:

2 salmon fillets

2 courgettes – spiralised                     1/4 cup pine nuts

1 cup of chick peas (tinned)                1 tsp ground ginger

Tamari to flavour – 1 tbsp                  olive oil for cooking

Method:

Bake the salmon fillets in the oven in a tin foil parcel for 10-15 minutes – no additional flavours / oil added.

Whilst it is cooking, heat  the oil in a frying pan. Add the chick peas, pine nuts and ginger and cook for 1 minute. Add the courgetti and cook for a further minute. Add tamari  – heat through and serve.

Vegetable bake

imageIngredients:

1/2 butternut squash de seeded and cut in to cubes

1 red onion sliced in to large chunks

1 yellow pepper de seeded and cut in to large pieces

Broccoli and / or cauliflower

Coconut oil

Butter

Milk

Gluten free plain flour

Cheese e.g. cheddar – grated – some for sauce and some to sprinkle on top

Method:

Prepare the squash, onion and pepper. Drizzle with coconut oil and roast in hot oven until cooked – about 35 minutes. Cut the broccoli and cauliflower into large florets and steam until cooked – but firm.Drain thoroughly. Make the cheese sauce with the butter, flour, milk and cheese. Assemble all the cooked vegetables in an oven proof dish and pour the cheese sauce over the top. Sprinkle the remaining grated cheese over the top and bake in a hot oven until hot throughout and golden brown with a crisped cheese top.

I eat it on its own. My husband like to have it with a couple of rashers of grilled bacon placed over the top.

Asparagus, Asparagus, Asparagus

Posted in eggs, food, food is medicine, functional food, gluten free, healthy eating, mains, meat free, pescatarian, starter, Uncategorized by

Such a delicious addition / focus of many a dish. I find the quickest and easiest way to cook it is to pan fry it – in coconut oil. Stir occasionally to ensure coated in the oil. It takes 5 – 10 mins on a high heat. 20160326_140310

Here are several different ways we eat it:

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With butter sautéed button mushrooms – sprinkled with parmesan – starter or main.

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Served with quail eggs and sprinkled with parmesan – a delicious combination of flavours. Perfect as a starter – 3 eggs and 5 stems or main dish.

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Served with quail eggs, roasted salmon, tomatoes and a Greek yoghurt and chilli flake dip.

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Cold in a salad – here with sprouted brown chick peas, tomatoes and mozzarella on a bed of watercress.

…and probably my favourite…

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Served on gluten-free muffins with poached free range eggs and serves with a generous dollop of hollandaise sauce.