oliveoilandlemon

recipes for healthy living

Fish Tacos with Mango Salsa

Any firm fish will work beautifully in this. Leave the fish marinade for up to an hour to let the flavors develop. If you don’t have tequila just leave it out, but it is worth it for the lovely smoky sweet flavor it imparts…. IMG_5508[13134]

Serves 4

4 fillets of fish of choice (Hake, Tuna, Swordfish, Cod, Salmon)

Juice of 1/2 lime

3 tbsp chopped coriander

30ml tequila

1 tbsp honey

1 tsp ground cumin

8 small corn taco shells

Mix all the marinade ingredients together, add the fish and leave to marinade in the fridge for 30 mins up to an hour. Remove from the marinade and cook under a hot grill until done, approx 8-10 minutes depending on thickness. Cut each fillet into 4 pieces. Heat your corntacos, fill with salad leaves, some sliced avocado, the fish, some of the yogurt topping and a squeeze of lime juice and enjoy.

Yoghurt Topping, mix 3 tbsp natural yogurt with zest and juice of half a lime

Mango Salsa; Chop 1 mango and mix with 1/2 red onion which has been finely chopped, and 2 tomatoes which have been de-seeded and chopped. Add a slug of coconut aminos over the mixture.

Salmon Poke Bowl with Miso Ginger Dressing

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While a Poke bowl is usually made with Sashimi grade fish, I’m not into raw style fish at all, I just can’t take the texture. This is a lovely take on it though with a rainbow of colors in the salad and the salmon just cooked enough to leave it lovely and tender and moist. This dressing makes loads and will keep in the fridge for a week or so. Its delicious on any salads or crunchy veg as well as making the perfect marinade for the salmon…. Good fats, loads of vitamins, minerals and antioxidants…. Health on a plate.

Serves 2
2-4 Salmon Darnes
1/3 of the dressing
1 tbsp sesame seeds

Marinade the salmon in the portion of dressing for a couple of hours if possible, in the fridge.

Marinade ingredients
3 tbsp miso paste
1 clove of garlic peeled chopped and mashed
3 tbsp of mirin
Grated zest of 1/2 lemon
1 tbsp sesame oil
1 tbsp soy
1 tbsp ginger chopped and mashed
100ml oil
30ml rice or white wine vinegar
1tsp sugar
salt & pepper to taste

Salad
1 mango peeled and thinly sliced
1 butterhead lettuce cleaned and sliced
3 baby cucumbers washed and sliced
1 carrot peeled and grated
3 radishes cleaned and sliced
2 spring onions, cleaned and sliced on the diagonal
100gr rice noodles cooked and cooled
2 tbsp fresh chopped coriander
handful of chopped peanuts and fried onions

Preheat a grill to 200 and place the salmon under it to cook for about 8 minutes depending on thickness.
After about 5 minutes, sprinkle over the sesame seeds and continue cooking until done.
Place all the salad ingredients ins serving bowl and drizzle over a good few glugs of the marinade and gently mix to incorporate.
Serve the salad with the salmon darnes.

Tandoori Style Salmon and Asian Slaw

tandoori salmon

We have a bit of lovely sunshine at the minute and everyone is going around enjoying it but there is a bit of breath holding wondering how long it will last. In the meantime this was delicious in the garden this evening. Great flavour, easy to prepare and pretty yum all round. The glass of Rose is just out of shot!:-)

Asian Cabbage Slaw
4 radishes julienned
½ sweetheart or savoy cabbage julienned
Handful of mangetout julienned
4 spring onions trimmed and julienned
2 carrots, peeled and julienned
2 handful of coriander leaves separated in half
2 handful of mint leaves separated
2tbsp toasted sesame seeds
1 tsp salt and pepper

Dressing
Zest of 1 lime and juice of 2
2 cloves of garlic peeled chopped and mashed
1 small chilli de-seeded and julienned
1 tbsp honey
2 tbsp sesame oil
1 tsp sugar
2 fl oz vegetable oil
1floz peanut oil

Combine all the vegetable ingredients, half the herbs
Combine all the dressing ingredients and whisk well
Pour the dressing over the salad, mix well and top with the sesame seeds
Chop the reserved mint and coriander and sprinkle over the top
Serve with the salmon.

Tandoori Salmon
Serves 4
4 salmon darnes
4tbsp (100gr) Greek style plain yogurt
Juice of a lemon separated
1 tsp each of paprika, curry powder, garam masala,
½ tsp each of cumin, nigella seeds, and turmeric
2 cloves garlic peeled chopped and mashed
1 tsp salt

Combine the yogurt, all the spices and half the lemon juice. Add the salmon darnes to the marinade, cover them with the marinade and leave for an hour or the day in the fridge if you have it.

Heat the grill, line your grill pan with foil and cook the salmon darnes under the grill until cooked through and lovely and golden which will be about 8 minutes.

Drizzle over some of the remaining lemon juice on the salmon and serve with the Asian slaw.

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.

 

 

 

 

 

 

 

 

 

 

 

Easter Fruit Tart

Strawberry and Raspberry Mascarpone Tart

This is a perfect Easter Sunday celebration tart, light, full of delicious fresh fuit and the hint of lime zest and juice lifts the mascarpone and cream just enough to take the heavy edge off.

 

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(Adapted from Donna Hay)

400g strawberries, hulled and sliced

a 300g punnet raspberries
200g plain (all-purpose) flour
1 tablespoon icing sugar
100g cold butter, chopped
1 egg
½ teaspoon vanilla extract

2 tubs (600gr total)  mascarpone cheese
50g icing sugar
½ teaspoon vanilla extract
zest and juice of 1 lime
200ml cream whipped to gentle peaks

Place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and vanilla and process in short bursts until the pastry just comes together. Add a few tbsp of ice cold water if needed. Turn out onto a lightly floured surface and flatten the pastry, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C .

Roll out the pastry on a lightly floured surface until 3mm (f in) thick. Line a 24cm (9in) round fluted tart tin or 6 mini tins with the pastry, trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry with baking paper, fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 5-8 minutes or until golden. Bake for 10 and 3 minutes approx if using the small tin sizes. Set aside to cool.

Place the mascarpone, lime juice, zest and vanilla in a bowl and beat to combine and loosen the mascarpone.
Fold in the cream and spoon into the tart shell and smooth the top. Arrange the strawberries and raspberries on the tart and serve with a small spoon of whipped cream if you wish.

 

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