Our Recipes Healthy Recipes - Page 10

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.