Griddled Salmon On A Bed Of Broccoli, Shallot And Chilli Stir Fry

Griddled Salmon On A Bed Of Broccoli, Shallot And Chilli Stir Fry.

Griddled Salmon On A Bed Of Broccoli, Shallot And Chilli Stir Fry.

Hello friends, fancy making this recipe up for dinner?

Griddled Salmon On A Bed Of Broccoli, Shallot And Chilli Stir Fry. Very tasty and easy to prepare, the sweetness of the shallots complimenting the hot and crunchy broccoli, perfect for an instant supper or when entertaining on a time budget.

How To Make Griddled Salmon On A Bed Of Broccoli, Shallot And Chilli Stir Fry:

Serves: 4

Preparation time: 10 minutes
Cooking time: 15 minutes

You’ll Need:

• 4 salmon fillets
• 300g long stemmed broccoli
• 12 shallots, peeled and quartered
• 1 large red chilli, finely chopped
• 50g almonds, toasted

What To Do:

1. Brush the salmon steaks with a little oil, griddle or pan fry for approximately 5-7 minutes each side until cooked through, keep warm.
2. Steam the broccoli for 2 minutes, drain well. Heat the clean griddle pan, toss the shallots in a little oil and cook, turning regularly until softened and beginning to brown at the edges.
3. Add the chilli to a tablespoon of olive oil and toss into the tenderstem, add to the pan and cook with the shallots until just beginning to show griddle marks, turning at regular intervals. Sprinkle in the toasted almonds.
4. Divide the stir fry between 4 plates and top with a piece of salmon.

Cook’s tip: Serve with steamed baby new potatoes and a good squeeze of lemon.

What do you think of this Griddled Salmon On A Bed Of Broccoli, Shallot And Chilli Stir Fry recipe?

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Recipe courtesy of UK Shallot.

Griddled Salmon On A Bed Of Broccoli, Shallot And Chilli Stir Fry. Very tasty and easy to prepare, the sweetness of the shallots complimenting the hot and crunchy broccoli, perfect for an instant supper or when entertaining on a time budget.

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Roasted Chantenay Carrots With Tahini And Pomegranate

Roasted Chantenay Carrots With Tahini And Pomegranate.

Roasted Chantenay Carrots With Tahini And Pomegranate.

Hello friends. Looking for something nice and tasty for lunch or dinner?

Do you fancy trying this recipe out?

Roasted Chantenay Carrots With Tahini And Pomegranate- Sweet and nutty and topped with juicy pomegranate seeds, these are a far cry from your normal roast veggies. This delicious vegan dish serves two as a light lunch or four as a side dish.

Serves: 4 as a side

Preparation time: 10 minutes
Cooking time: 30 minutes

How To Make Roasted Chantenay Carrots With Tahini And Pomegranate:

You’ll Need:

• 500g Chantenay carrots
• 3 tbsp olive oil
• 1 tbsp cumin seeds
• Salt and freshly ground black pepper
• 2 tbsp tahini
• 2 tsp sesame oil
• 1 small pack coriander, roughly chopped
• 125g pomegranate seeds

What To Do:

1. Heat the oven to 190C.
2. In a large bowl mix the Chantenay with the olive oil, lots of seasoning and the cumin seeds.
3. Spread the spiced Chantenay in a single layer on a non-stick baking sheet and roast for 30 minutes, or until tender.
4. Remove the carrots from the oven and divide between four plates. Drizzle with tahini and sesame oil when hot. Sprinkle over the coriander and pomegranate seeds and serve immediately.

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Recipe from: Olive Magazine.

Recipe and image courtesy of Chantenay.

Roasted Chantenay Carrots With Tahini And Pomegranate- Sweet and nutty and topped with juicy pomegranate seeds, these are a far cry from your normal roast veggies. This delicious vegan dish serves two as a light lunch or four as a side dish.

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Cream Cheese And Radish On Sourdough Toast

Cream Cheese And Radish On Sourdough Toast.

Cream Cheese And Radish On Sourdough Toast.

Hello friends. Fancy making something tasty for brunch? Fancy trying this recipe.

Cream Cheese And Radish On Sourdough Toast- Make this simple speedy dish with just a handful of healthy ingredients. Using new radish bites, available in Tesco, it’s the perfect fresh lunch.

How To Make:

Serves: 2

Prep time: 5 minutes

Cooking time: 5 minutes

You Will Need:

• 4 slices sourdough bread
• 80g cream cheese
• 1 pack radish bites (or 120g radishes sliced)
• Salad cress
• Salt and freshly ground black pepper
• Zest of ½ lemon
• 1 tbsp olive oil

What To Do:

1. Toast the bread until golden.
2. Top your toast with a layer of cream cheese, a handful of radish bites and snip over some salad cress.
3. Season with a pinch of salt and a good grind of black pepper. Top with a grating of lemon zest and drizzle over a little olive oil.

What do you think about this Cream Cheese And Radish On Sourdough Toast recipe?

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Recipe and image courtesy of Love Radish.

Cream Cheese And Radish On Sourdough Toast- Make this simple speedy dish with just a handful of healthy ingredients. Using new radish bites, available in Tesco, it’s the perfect fresh lunch.

For more recipes, click here: 200+ Recipes.

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Chinese Duck A L'Orange

Chinese Duck A L'Orange.

Chinese Duck A L'Orange.

Fancy trying something a little different? How about making up this tasty dish?

How To Make Chinese Duck A L'Orange:

(Serves 2)

Ingredients:

• 2 duck breasts
• Salt and pepper
• 100g Bonne Maman Bitter Orange, Sweet Orange or Tangy Mandarin Marmalade
• 3tbsp soy sauce
• 1tbsp sesame seeds

Method:

1. Preheat your oven to 220°C/425°F/Gas Mark 7. Slash the skin of the duck breasts then season generously and place – skin side down - in a hot dry frying pan over a high heat. Cook for 2 minutes then turn and cook for 2 minutes again.
2. Meanwhile, in a small roasting tin mix the marmalade with the soy sauce and sesame seeds. Add the part cooked duck and coat well.
3. Roast in the preheated oven for 10 minutes, then rest for 10 minutes before slicing.
4. Drizzle the juices from the roasting tin over the meat and serve with potatoes and seasonal vegetables.

Chinese Duck A L'Orange. Recipe and image courtesy of Bonne Maman.– (Hatchette Partworks Ltd) – 30 best-loved recipes, available through Amazon @ £3.50. Recipe development by Moyra Fraser.
Image copyright, Bonne Maman UK.

What do you think of this Chinese Duck A L'Orange?

Do you fancy trying it?

For more recipes, click here: 200+ Recipes.

Chinese Duck A L'Orange.

Fancy trying something a little different? How about making up this tasty dish?

About Bonne Maman:

Bonne Maman is one of Britain's best-loved conserves, famous for its signature red gingham lids, use of simple, traditional methods and high quality, all natural ingredients.

The full Bonne Maman UK range includes:-

Conserves - New Rhubarb & Strawberry, Mirabelle Plum, Strawberry, Strawberry & Wild Strawberry, Wild Blueberry, Black Cherry, Fig, Apricot, Berries & Cherries, Raspberry, Peach, Damson Plum and Blackcurrant.

Marmalades - Bitter Orange, Sweet Orange and Tangy Mandarin.

Caramels – Salted Caramel.

Compotes – New to the breakfast aisle- Apricot, Cherry and Rhubarb.

Chilled Desserts – Strawberry Mousse, Chocolate Mousse, Salted Caramel Crème, Crème Caramel, Crème Brûlee, Crème Caramel, Baba au Rhum, Vanilla Crème, Coffee Crème and New Dark Chocolate Crème with a Touch of Sea Salt.

New Yoghurts – Strawberry Yoghurt, Raspberry Yoghurt and Rhubarb Yoghurt

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Avocado, Prawn and Cabbage Salad

Avocado, Prawn and Cabbage Salad.

Avocado, Prawn and Cabbage Salad.

Are you looking for a new and tasty salad recipe to try out?

How about this Avocado, Prawn and Cabbage Salad?

How To Make Avocado, Prawn and Cabbage Salad:

(Serves 6)

Ingredients:

• 6 fat garlic cloves, thinly sliced
• 2 tbsp vegetable oil
• 350g (12oz) raw shelled prawns
• 25g (1oz) roasted cashew nuts, finely chopped
• 1 ripe avocado
• 125g (4oz) white cabbage or Chinese cabbage, finely shredded
• 1 small green mango, peeled, stoned and shredded
• 1 small handful of fresh mint and coriander leaves, roughly chopped
• 6 spring onions, shredded 

For The Dressing:

• ½ red chilli, deseeded and finely chopped
• 1 tbsp rice wine vinegar
• 2 generous tbsp. Bonne Maman Apricot Conserve
• Juice of 2 limes
• 1 tbsp fish sauce
• 2 tbsp vegetable oil.

Method:

1. Put all the dressing ingredients in a jar and shake together.
2. Fry the garlic in the oil in a heavy-based saucepan over a medium heat until golden and crispy. Remove from the oil with a slotted spoon and set aside.
3. In the same oil, stir-fry the prawns with the roasted cashew nuts for about 2-3 minutes until the prawns are just pink. Add to the garlic, spoon over 2 tablespoons of the dressing and set aside to cool.
4. When ready to serve, peel, stone and dice the avocado and toss together with the cabbage, mango, herbs, spring onions and prawn mixture. Serve immediately, handing round the remaining dressing in a separate bowl.

Cooks Tips:

- Make the dressing up to 1 week ahead and keep in a jar in the fridge. Cook the prawn mixture the day before needed. Keep chilled and toss everything together just before serving.

- This dressing is also delicious spooned over pan-fried chicken fillets and served with basmati rice.

Recipe and image courtesy of Bonne Maman.

Avocado, Prawn and Cabbage Salad Recipe from Bonne Maman – The Seasonal Cookbook (Simon & Schuster), available through Amazon @ £9.99.

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What do you think of this Avocado, Prawn and Cabbage Salad?

Do you fancy trying it?

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Pop Over And Find Me On Claire Justine And Fashion On A Shoestring Too.

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