oliveoilandlemon

recipes for healthy living

Turkey Meatballs in a Satay Sauce

Turkey Meatballs Coconut Satay Sauce and Greens

Full of flavour, easy to make, the satay dip is a real winner as it is or used in this sauce.

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Meatballs

Serves 6

600gr turkey mince

1 lemon grass bottom 2cm peeled and chopped very finely

2 cloves garlic peeled and crushed

1tbsp chilies in oil

2tbsp each of fresh mint and coriander chopped

Salt and pepper to season

Mix well, form into balls and set aside in a cool place while you make the sauce

Coconut Satay Sauce

1 veg stock cube made up to 300ml

1 400ml tin of coconut milk of choice

2 tbsp of satay dip from below

150g savoy cabbage washed, trimmed of central root and chopped

Add the stock and coconut milk to a pot and heat gently, add the satay and mix well to combine and dissolve the satay into the sauce,

Add the meatballs to the sauce, bring just to the boil and immediately turn down to medium and cook gently for about 12 minutes. Splash the sauce over the meatballs as they cook and after 6 minutes turn them over and add the chopped greens.

Serve with a portion of rice and if you like it hotter, with a finely chopped red chili on top.

I use a meat thermometer to check they are cooked but if you are ever worried, don’t be afraid to take one out and cut it in half to check.

Satay Dip

This is delicious as is or you can use some of it to make the coconut satay sauce. This will keep in the fridge happily for a few weeks.

 

1tsp oil

1 cooked red pepper chopped

1/2 small white onion

1 tbsp sesame oil

1 tsp chilies in oil

1tsp garlic puree or 1 clove peeled chopped and mashed

2tbsp each red wine vinegar and soy sauce

Juice of ½ lime

1tbsp honey

3 heaped tbsp peanut butter

 

Heat the oil, add the onion and cook until softening, about 5 minutes

Add the red pepper sesame oil, chili, garlic and cook for about 5 more minutes then add the rest of the ingredients, mix well to incorporate and cook over a low heat for about 10 minutes.

Blend then let cool and store in the fridge. Use in the Coconut Satay sauce or as a dipping sauce for chicken or turkey as you wish. Thin with some water if it gets very thick in the fridge.IMG_8506.jpg

Chocolate Cake, Raspberries and Passionfruit Ganache

Valentines Day Chocolate Cake with Raspberries and a Passionfruit Ganache

Indulgent delicious and perfect for Valentines day -just a tiny slice will do  – this will serve 14

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Cake

110g butter

110g light brown sugar or coconut palm sugar

3 eggs

170g gluten free flour

55g coconut flour

1tst bread soda sieved

30gr good quality cocoa powder

150ml butter milk

 

Line the base of a 23cm springform cake pan with parchment and grease the sides.

Cream the butter and sugar until well incorporated and really soft and smooth

Whisk all the dry ingredients together

Beat the eggs into the butter sugar mix then alternatively add the dry mix and buttermilk until all are totally incorporated

Pour half the mixture into the tin, press the raspberries into the mixture and cover with the rest of the mix

Bake until a skewer comes out clean approximately 40 minutes

Cool a little then remove from the tin and allow to cool completely

Chocolate Passionfruit Ganache

200gr chocolate chopped finely

100ml cream

100ml passion fruit puree

1 gelatine sheet

Bloom the gelatine in cold water

Gently heat the passion fruit puree and add the gelatine and stir to fully combine and make sure there is no trace of the gelatine

Meanwhile heat the cream to just below boiling, pour it and the passionfruit puree mix over the chocolate and stir until it has melted. Cool until it has a thick pourable consistency

Place the cake on a board the size of the base of the cake and place onto the cooling rack which sits on a baking tray. (This will catch any ganache which spills off the cake).

Pour the ganache over the centre of the cake and using a metal spatula gently spread it so that it flows over the cake and covers the sides. Keep pouring a little more until you have the sides fully covered. Let it set in a cool place – not the fridge or it will dull the ganache.

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Huevos Rancheros Pancakes

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Pancake Huevos Rancheros – Something different for Pancake Tuesday

This is an amazing way to amp up pancakes so make load of your favourite pancakes then keep some cooked ones as leftovers to make this delicious alternative Huevos Rancheros, so much better for you than eaten with a load of nachos.

Black Eyed Bean Topping

1 tin black-eyed beans net weight 240g
5 cherry tomatoes deseeded and chopped finely
1 red onion finely chopped
2 spring onions finely chopped
3tbsp fresh chopped coriander
Zest and juice of a lime
Salt to season

Per person

1 pancake
1 egg
20gr grated sharp cheese of choice like a strong cheddar, Montery Jack, Montgomery or similar
¼ avocado chopped

Method
Oven at 200C
Place the pancake on a lightly oiled sheet. (I was able to do 2 at a time on a flat baking tray).
Very lightly oil or butter the edge of the pancake.
Place the cheese on the pancake and make a well in the centre you can break the egg into – the cheese will hold it in place.
Crack the egg into the well and season well
Bake in a hot oven -should take about 8minutes for soft centre or a little longer if you prefer.
Remove and spoon the bean salsa all round and add a squeeze of lime and some chopped avocado.

Potato Cakes with Corn Salsa and Tamarind Dipping Sauce

potato cakes corn tamarind

This is one of those recipes that works in so many ways. The corn salsa and tamarind can accompany most meat or vegetarian dishes. This came about because I came up with the Tamarind Gastrique and loved it some much, I needed something to go with it. This is the result and these little potato cakes make a great starter or serve with an egg for a more substantial supper.

Makes 8
400gr potatoes, cooked peeled and riced
1 garlic clove peeled and mashed
1 tbsp chopped chilis in oil
2 tbsp each of fresh coriander and flat leaf parsley
2 spring onions finely chopped
100g breadcrumbs to coat

Add everything to the potato except the breadcrumbs. Season well, mash together and shape into 8 patties. Dip in the crumbs and lay on a parchment coated tray and chill for at least 30 minutes.
Heat a tbsp of oil and fry the cakes for a minute on each side and remove back to a tary and keep warm in the oven while you make the sauces.
Serve with the corn salsa and dipping sauce.

Corn Salsa
50g corn kernels
1tbsp dijon
1tbsp capers
1tbsp white wine vinegar
100ml olive oil
2 spring onions finely chopped
1 clove garlic peeled and mashed
2tbsp chopped coriander

Combine everything, taste for seasoning and set aside until needed.

Tamarind Gastrique
25g tamarind paste softened in 50ml hot water
2 cloves of garlic
1 tbsp chipotle in adobo
1/2 tsp salt

Blend everything then pass through a sieve to get mixture really smooth.
Dilute with 100ml of sugar syrup made with 2tbsp sugar and 100ml water

Crunchy Almond Chicken with Beetroot and Yogurt

This is a quick easy family favourite and the almonds are a lovely alternative to breadcrumbs. Perfect with the beetroot and yogurt dip but what harm if the kids use a little ketchup instead 🙂

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Crunchy Almond Chicken with Beetroot and Yoghurt

Serves 4
4 chicken breasts off the bone, flattened
4 tbsp plain flour
2 eggs beaten
75g flaked almond

Oven at 180C
Spray a baking tray with a few sprays of oil
Tip flour onto a flat plate
Tip egg into a shallow bowl
Tip the flaked almonds onto a flat plate
Line them up flour egg almonds in that order
Season the chicken well,
With one hand dip the chicken into the flour, cover on both sides, then into the egg (both sides) then into the flaked almonds, pressing down well to cover the chicken .
Remove to the baking tray. Repeat for all 4 breasts. Spray the chicken with a few sprays of oil then bake until golden brown and cooked through about 15 minutes, Half way through, flip the chicken over.
(You could brown them on the pan in oil first and finish in the oven but I prefer this lower oil method)
Serve with some beetroot and Yoghurt dip and sweet potato chips.

Yoghurt and Beetroot dip
150gr cooked beetroot
1 clove of garlic peeled and mashed
1 tsp ground cumin
1 tbsp fresh chopped dill (optional if you don’t have it)
4 tbsp greek style natural yoghurt
1 tbsp chopped chilis in oil
Blend everything to a smooth puree and serve

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