oliveoilandlemon

recipes for healthy living

Category: Mains

Egg and Ham Galette

egg and ham galettes

 

If you are a pastry maker I really hope these will appeal to you as the are easy to make,  lovely and tasty – they make a great mid week meal or for lunch at work or school. My sisters recently reminded me that they aren’t all pastry makers so if that is the case for you I would say that there are lots of good quality short crust pastrys out there so go ahead and use that if you fancy making these… no one need know!

Egg and Ham Galettes with tomatoes

Serves 6

Pastry

200gr plain flour

100gr cold butter cubed

1 tsp salt

2 tbsp total of mixed chopped fresh herbs (Chives Oregano Thyme)

1 egg

3 tbsp water

Filling

60gr ham of choice – parma or serrano

60gr grated cheese – Manchego works great but simple cheddar will work too

6 small eggs

3 tbsp chopped chives

salt and pepper to taste

12 cherry tomatoes

Combine the flour, salt and herbs in a food processor. Add the cold butter and pulse until it resembles breadcrumbs.

Add the egg and 2 tbsp of the water and pulse. It it doesn/t come together add the rest of the water. Remove and gently knead to bring together into a ball, flatten and wrap in cling film and chill for at least 30 minutes. Roll out into a rectangle about 2mm thick and cut out into circles approx 6″ in diameter.

Place onto baking sheet lined with parchment paper. Spread the cheese, ham and cherry tomatoes onto the 6 circles. Bring the edges if the pastry up so it forms a basket, Make sure to bring it up by an inch as you want to ensure the egg doesn’t spill out of its basket. Crack the eggs one by one into a small ramekin (easier to pour into the pastry baskets).

Tip the egg into the pastry basket, season well, sprinkle over the chopped chives and bake in a preheated oven at 200C for about 15 minutes until the pastry is golden brown and the egg is done.  Serve as is with a lovely green salad.

 

 

 

 

 

 

 

 

 

 

 

Turkey Kebabs with Satay Sauce

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I’m a bit tired of red meat lately so its been all veggie dishes or fish and poultry. This one is really easy and quick for a perfect mid week meal. Turkey is a great meat- high in protein and pretty lean fat wise. Try get it cooked just perfectly as nothing worse than dry meat- if then worst happens the satay sauce will help!

This makes much more satay than  you will need but it keeps in the fridge for a few weeks and is lovely with lots of things as a dipping sauce. A few large spoons of it into some warmed coconut milk makes a delicious sauce also if you want to make turkey meat balls and cook them in that for an alternative.

For the Turkey Kebabs
400gr turkey mince – seek out free range or organic if affordable
1 tsp chopped red chilli
2 tbsp chopped fresh chives
2 tbsp chopped fresh coriander
1 spring onion finely chopped
1 tsp salt
Zest and juice of 1/2 lime
1 tsp honey

Mix everything together well and divide into 4 portions
With wet hands pick up one portion and mold around a metal skewer until it is like a sausage shape and the skewer is in the middle
Into the fridge for a few minutes to chill
Line a flat tray with foil and place the skewers onto it and cook under a hot grill turning regularly until they are done – about 10 minutes in total but if you are unsure cut in and check there is no pink or use a meat thermometer.
Serve with some rice and some satay sauce for dipping.

Satay Sauce
1 tbsp rapeseed oil
1 small onion finely diced
1/2 red pepper cored and diced or 1/2 cooked red pepper from a jar
1 tsp each of ginger and garlic paste
150ml coconut milk
100ml water
4oz crunchy peanut butter
2fl oz sweet chilli sauce
2fl oz soy sauce
2 tbsp kecap manis (if you have it)
2oz toasted peanuts

Heat oil in a medium pot, add the garlic, onion, pepper and ginger.
Cook over a low heat  for about 5 minutes
Add coconut milk, peanut butter, soy, chilli sauce, and water.
Stir well to combined, Bring to the boil and then gently simmer for about 10 minutes until it has thickened and reduced a little.  Blend with an immersion blender if you like it smooth. Any extra will keep in the fridge.

Spinach and Chickpeas

chickpeas-and-spinach

 

This is such a delicious tasty and filling dish perfect for Autumn. Easy and quick to prepare it is the perfect vegetarian meal if you aren’t a meat eater or pair with fish or chicken if you wish. I always keep frozen spinach in the freezer and it is perfect for this dish, you don’t even have to defrost, simply stir in for the last 5 minutes. This dish is a super meal with protein carbs and good fats and would be perfect for a large family gathering as you can easily double up and make ahead without adding the spinach, then simply reheat and add the spinach as below.

Spinach and Chickpeas

Serves 4 hungry or 6 as a side

1 white onion peeled and sliced
2 cloves of garlic peeled chopped and mashed
1 thumb size piece of ginger peeled and chopped finely
1 tbsp tomato puree
1 tsp each of turmeric, ground cuimin and coriander
1 400ml tin coconut milk
2 medium tins of chickpeas drained and rinsed
200gr frozen spinach
2 tbsp oil
Salt to season

Heat the oil over a medium heat and add the onion until softened but not coloured
Add the ginger and garlic and cook out for about 5 minutes
Dont be afraid to add a splash of water if it looks too dry
Stir in the tomato puree and spices and cook for about 2 minutes
Then add the drained chickpeas and coconut milk, season well and cook for
about 10 minutes until the flavours are well developed.
Taste and be sure to add some more salt if you think it needs it.
Just before serving, add in the frozen spinach and stir through and cook for about 5 minutes.
If you have some fresh coriander, sprinkle this on top.

 

 

 

 

 

 

Chipotle Sweet Potato and Butter Bean Casserole

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This dish of chipotle beans and sweet potato make a delicious substantial meal, perfect for a mid week supper as is, or with a couple of eggs tucked into the dish as it finishes cooking amps it up for a very hungry gang. I love the smoky sweetness coupled by the heat which Chipotle brings to a dish and I usually have a jar of it on hand in the fridge.

Serves 2-3 people
1 large sweet potato (about 450gr) peeled and cubed
1 shallot sliced
1 clove garlic peeled mashed
2 tbsp rapeseed or coconut oil
1 tbsp tomato passata
1 tbsp chipotles in adobo or more if you like it with more heat
1 400gr tin butter beans, drained and rinsed
1 can whole tomatoes or 5 cherry tomatoes washed and halved
2-3 eggs if using (Turn oven on 180C if so)

Heat the oil over a medium heat in an oven proof frying pan.
Add the shallot and garlic and cook for a few minutes until both are softened.
Tip in the diced sweet potato, season well and toss to ensure it is covered with oil.
Put a lid on the pan or a sheet of greaseproof paper and cook over a low heat to soften for about 10 minutes.
Stir ever now and then to ensure it is not sticking.
Stir in the tomato passata and chipotle and ensure they both are well distributed, add the butter beans, stir gently to
mix together, followed by the can of tomatoes or cherry tomatoes if using and add a splash of water if it seems a bit dry.
At this point you can finish cooking on the hob for about 10 minutes more – check the sweet potatoes are tender. If you are adding the eggs, make 3 holes in the mix, add a little oil into each and crack the egg in. Season with some salt and pepper and into the
oven to cook the eggs – about 7 minutes to firm the white and leave the yolk a bit soft.
Sprinkle over some chopped fresh herbs and serve. This is delicious, filling and with the eggs makes a great brunch dish too.

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Pork Chops with Salsa Verde & Red Pepper Jelly

Pork Chops Background

posk chops

I have been Cableless for the last 3 weeks having done a big tidy up and in the process lost my cable to connect camera to computer. Another big tidy of the original tidy didn’t result in me finding it although I did get my head nice and clear. I think I have said how I love a good clean, it’s a more productive form of meditation… Yes weird I know, I think it’s a girl thing.

Anyway this recipe has been dying to get out, It was such a simple dish to put together, really quick to prepare and as a bonus the pork chops have been really good value lately.
I was out for dinner during the week and as a coincidence, someone mentioned that they bought Tuna steaks for dinner and told their kids it was pork chops to make them eat them. So while tuna is a a bit more higher end than pork it occurred to me that this recipe would work equally well with any kind of meaty fish.

Pork Chops with Red Pepper Salsa Verde
4 Pork chops
2 tbsp chargrilled Red Pepper Jelly (From Harty’s – I got from viking direct)
1 clove garlic, peeled
1 small handful capers
6 anchovy fillets
2 large handfuls flat-leaf parsley, leaves picked
1 bunch fresh basil, leaves picked
1 handful fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil
salt and freshly ground black pepper

Chop the garlic, capers, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil. Whisk in the red pepper jelly then check seasoning and add salt and pepper as needed.
Marinade the pork chops in half the salsa verde for about 4 hours in the fridge.
Heat the oven to 180C
Heat 2 tbsp of oil in a pan until good and hot.
Take the chops out of the salse verde, scrape off the excess and place the chops in the pan.
Cook on a high heat until one nice and brown, about 3 minutes. Flip over and place the pan into the oven and finish cooking which will be about 7 to 10 minutes depending on thickness.
Serve with some more Salsa Verde, green salad and your choice of potato.

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