Wednesday, 22 April 2015

Hairy Dieters Turkey burgers with paprika chips


I liked these fresh turkey burgers for a change, and they are lower in calories than a regular beef burger. I would say cook them in a frying pan rather than the oven. They were quite anaemic when I took them out of the oven after the specified cooking time. I finished them off in the frying pan to give them a little colour. The recipe is from the second Hairy Dieters book "Eat for Life".

Ingredients
Serves 4

4 tsp sunflower oil
2 small leeks (about 125g) trimmed and finely sliced
1 medium courgette (about 150g) trimmed and finely grated
500g minced turkey breast
finely grated zest of half a lemon
plenty of freshly ground black pepper
½ tsp flaked sea salt
tomato relish to serve

Paprika wedges:
3 medium potatoes (about 475g)
1 tsp sunflower oil
½ tsp paprika
½ tsp salt
freshly ground black


Method
Preheat the oven to 220ºC.
Peel and chop the potatoes length ways into roughly 8-10 wedges for each potato. Put into a bowl, add the salt, pepper, paprika, oil and mix till all wedges are coated evenly. Scatter on a tray and bake until golden and cooked through, I would say about 45 minutes. Check after 30 minutes and loosen from the tray if sticking and give a shake around.

Whilst the wedges are cooking, add 2 tsp of the sunflower oil to a large non-stick frying pan. Once the oil has heated fry the leeks gently for around 3 minutes when they have softened, but not coloured.  Tip these into a bowl and leave to cool for 5 minutes.

Once cooled add grated courgette, zest of lemon, salt, lots of black pepper and minced turkey breast. Mix well until everything is combined, I did this by hand.

Divide the mixture and form by hand into 8 balls and flatten them into burger shapes. Brush the remaining oil onto a baking tray and place the burgers on the tray.

Bake on the shelf above the potatoes for 5 minutes, turn them over and bake for a further 5 minutes, or until golden brown and cooked thoroughly. If you prefer, you could cook the burgers in a frying pan, lightly misted with oil. Fry them for about 5 minutes on each side or until thoroughly cooked.

Serve the burgers with the wedges and salad. Instead of serving with tomato relish I used a sweet chilli dipping sauce. 




Crispy bacon, avocado and grapefruit salad


Heres another idea for a really lovely salad. The crisp salty bacon with the sweet juicy grapefruit is just wonderful. Simply cut the skin and the pith off the grapefruit and cut into segments. Chop up the avocado into bite size pieces. Fry some rashers of streaky bacon until nicely crisp. Mix the 3 ingredients with some salad leaves. I added some hazelnuts too. Dress with salad dressing. 

Thursday, 16 April 2015

Goats cheese and bresaola salad


When the warmer weather comes it's great to stock the fridge with bits and pieces to knock up a little salad when the need arises. Rocket leaves, goats cheese, sundried tomatoes, cucumber, cashew nuts, apple and bresaola (air dried beef) was a super combination yesterday lunch time. One of the many salads I'll be making for lunch when the sun shines.

Wednesday, 15 April 2015

Hairy Dieters Chilli Con Carne




A chilli is always a popular choice for tea. This version I particularly like, with the subtle flavours of coriander and cumin along side the heat of the chilli. I had my niece and nephew here for tea last night and I have never seen my nephew eat as much. Followed by a wonderful Mary Berry chocolate cake made by him, I think it was close to their dream dinner. 

Ingredients
500g pack of beef mince, extra lean
2 medium onions chopped
Garlic, 3 cloves, peeled and finely chopped
2 tsps hot chilli powder
2 tsps cumin
2 tsps ground coriander
2 tbsps of plain flour
Red wine, 150 ml, or extra stock
1 6g beef stock cube , made up with 300ml water
400g can of chopped tomatoes,
400g can red kidney beans, drained and rinsed
Tomato puree, 3 tbsps
Caster sugar, 1 tsp
1 tsp of dried oregano
1 bay leaf
Sea salt and black pepper for seasoning



Note; Just before serving I broke up a 25g piece of 70% cocoa chocolate and stirred it into the chilli. It gives a an extra special flavour.


Method

Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.
Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.


Saturday, 4 April 2015

The Nutribullet


I've been drinking a lot of green things recently due to the purchase of a Nutribullet. I have a fruit bowl full to the brim, frozen berries in the freezer and a huge bag of spinach in the fridge. Hence the green colour. The Nutribullet comes with a book full of recipes and a plan to lead a very healthy lifestyle by replacing breakfast with a juice then adding one in for lunch as an accompaniment to a healthy snack. I haven't gone that far, although some mornings I have had a juice and it has seen me through until lunch time. I've made some really good ones and some which have been a bit of an effort to get down. My favourite is to add a banana, some melon, a handful of berries, a handful of fresh spinach and maybe some nuts or seeds. I blend the ingredients with almond milk, which is naturally lower in fat than cows milk. I haven't lost any weight, which I would have liked, but I have had comments saying that my skin is looking good, which is pleasing to hear. It is definitely an easy way of getting the family to eat more fruit and vegetables. Although my children have been caught using it to make ice cream and oreo smoothies, which it also does extremely well!

The Nutribullet is not cheap, but it is marketed as one of the best juicers out there. "It completely breaks down your food unlocking the unused value and nutrients that come with it ". 

"Unlike most juicers and blenders Nutribullet extracts more nutrients from your food for the healthiest most nutritious drinks"

There, it's got to be good for you, anything that's green is good for you, right?
I'll put a link below with more details, I purchased mine in Lakeland, but they are available extensively.

Note, I'm not sponsored to promote this gadget. 



   

Click on he following link,
Nutribullet