SWEET & SOUR BELL PEPPERS FILLED WITH
WHEAT, HERBS & TOFU TOPPED WITH
A PUREE OF PARSNIPS
Serves four
INGREDIENTS
4 peppers
115g wheat
55g mixed herbs
400g tofu
400g parsnips
2 cloves garlic
200ml crème frâiche
Spicy tomatoe salsa
4-6 medium tomatoes, peeled and finely chopped
1/4 - 1/2 medium red onion, very finely chopped
1 small garlic clove, crushed
Small splash of white wine vinegar
Squeeze of lime juice
Handful of fresh coriander, roughly chopped
Salt and pepper to taste
METHOD
1. Split the peppers in half and remove the stalks and pips. Roast the peppers in oil
flavoured with garlic.
2. Peel and chop the parsnips and boil in salted water until soft. Drain the parsnips
well. Return them to a clean saucepan, add a little oil and the crème fraiche.
Mash the mixture.
3. Cook the wheat in a pan according to the packet instructions. Finely chop the
mixed herbs and combine with the cooked wheat.
4. Lay the cooked peppers on a clean baking sheet.
5. Dice the tofu and combine with the wheat and herbs.
6. Fill the peppers with the wheat mixture. Next, heat the parsnip mixture to a firm
consistency. Then either spread over the peppers with a spoon or palate knife.
7. Heat in the oven for about fifteen minutes on a medium heat.
8. Serve with a spicy tomato salsa (see below) and some noodles.
METHOD (Spicy Tomatoe Salsa)
1. It is as simple as this: combine all ingredients in a medium bowl, and stir
together. Then refrigerate until needed to serve.
GRILLED MACKEREL FILLET WITH CURRIED
POTATO & SPINACH SALAD
Serves One
INGREDIENTS
2 mackerel fillets
50g baking potato
30g spinach
10g red onion
1 tbsp crème frâiche
½ tsp cumin (ground)
½ tsp curry powder
1g fresh coriander
1 lemon
salt and pepper
METHOD
1. Peel the baking potato and cut it into small cubes. Cook in salted
boiling water until tender, then drain.
2. Mix together the crème frâiche, ground cumin, curry powder, finely
chopped coriander and lemon zest. Season to taste.
3. Place 50g of cooked potato in a bowl, add the crème frâiche and gently
mix together to make the warm potato salad.
4. Finely slice the red onion.
5. Wilt the baby spinach in a pan with a splash of water and season.
6. Squeeze out the excess water.
7. Slash the skin along the length of each Mackerel fillet.
8. Place the fillets skin side up on a tray, drizzle with olive oil. Season with
salt and pepper to taste.
9. Cook under a pre-heated medium to hot grill for 3-4 minutes until
the skin is crisp and coloured.
10. To serve, place the wilted spinach towards the centre of a clean plate.
11. Spoon the potato salad on top, sprinkle over the sliced red onion
and sit the Mackerel fillets on top, skin side up. Finish with a wedge
of lemon and sprig of fresh coriander.