recipes for healthy living

Turkey Kebabs with Satay Sauce


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.

Spiced Cauliflower and Potato with Poached Eggs

This is a delicious make recipe with loads of uses. Great as a side dish with your favourite fish or meat, or with poached eggs a complete meal, or bring to work the next day with boiled eggs for lunch or just as is!aloo bombay eggs

Serves 6 as a side

1 med cauliflower – break into florets and blanch in boiling water for 4 minutes, then drain.

4 large potatoes peeled and cut in to 2″ chunks

1 large onion peeled and chopped

1 tsp each of finely chopped ginger and garlic

1 tsp cumin seeds, tumeric, garam masala, fenugreek, nigella

1 red chili finely chopped

3 tbsp fresh chopped coriander

juice of half a lemon

2 tbsp veg oil

Heat the oil in a pan and add the onion, chilli and ginger garlic and cook without colouring for about 7 minutes. Add the cumin, fenugreek, turmeri, stir and season well. Add the potatoes and cauliflower and mix well, just cover with some water and simmer covered for about 10 minutes until the potatoes and cauliflower are tender. Stir in the lemon juice, the coriander and garam m asala and simmer for about 4 more minutes. Taste and adjust your seasoning as needed.

Meanwhile make poached eggs and serve;

Cashew nut seafood curry


Serves 4

400gr firm fish of choice (Salmon, Hake, Halibut, Cod and other sustainable similar varieties) cut into bit size pieces, skin removed.

240gr prawns cleaned

30gr ginger peeled and chopped

2 cloves garlic, peeled and roughly chopped.

2 green chilies

2tsp turmeric

1/2 tin chopped tomatoes

7 oz unsalted cashew nuts

1 tablespoon vegetable or coconut oil

1tsp coriander, cumin and nigella seeds

3 black peppercorns

2 medium onions

6 oz natural yogurt

1 bunch fresh coriander chopped

1 tsp Salt and Pepper to taste.

Place ginger and garlic in a blender with 4 fl oz water, one green chili, the turmeric and 3 oz of the cashew nuts. In a dry pan fry the coriander cumin, nigella seeds, and the black peppercorns until they start to pop. Add the seeds to the blender and blitz everything until smooth. Set aside.

In a medium pot fry the onions until lightly coloured, add the tomatoes and the spice mix, stir well, pour in 8fl oz water , add the salt to season and bring to a gentle simmer. Cook out for about 15 minutes until the flavors are well developed.

At this point you could leave it cool to have it ready for later. Otherwise add in the fish and cook on a gentle heat until virtually cooked, at which point you add the yogurt, mix well, tip in the prawns and cook for about 2 minutes more just to cook the prawns.

Meanwhile roast the remaining nuts with some coconut flakes.

Slice the second chili and sprinkle the roasted nuts & coconut, coriander, and chili over the curry. Serve at once with rice or other grain of choice.


Chicken Fahitas with a Pea, Cherry Tomato & Onion Salad topped with a Chipotle Ranch Dressing

fullsizerender-1This is a simple easy recipe but just a little bit different with the pea salad. Make sure you have the chipotle in adobo for the dressing. It makes all the difference- I order from Mexican Ingredients here which I can recommend if you are in Ireland. (This is not a sponsored post!)

Chicken Fahitas with a Pea Cherry Tomato and Onion Salad and Chipotle Ranch Dressing

Serves 6

6 chicken fillets off the bone and flattened
100ml olive oil
1 tsp fennel seeds
1 tbsp garlic paste or approx. 4 garlic cloves peeled and mashed
1 tbsp sweet paprika, oregano
1 tsp ground cumin
2 bay leaves
Salt and pepper
For the chicken
Combine everything and toss the chicken in and marinate, covered in the fridge for a couple of hours or overnight if you have it. Heat a heavy bottomed pan or griddle, remove the chicken from the marinade and cook it on the pan for about 5 minutes per side until cooked through, Remove and slice and keep warm.

For the Pea Tomato and Onion salad
200gr cooked peas
150gr cherry tomatoes quartered
Juice and zest of 1  lime
4 tbsp chopped coriander
1 small white onion very finely sliced
Salt and pepper
Combine everything and set aside until needed

Chipotle Ranch Dressing
1 tbsp Mayonnaise
4 tbsp Natural Yoghurt
2 tbsp butter milk
Juice of 1 Lime
1 tsp brown sugar
1 tsp Chipotle in adobo
1 clove garlic peeled and crushed
½ tsp sweet paprika
Small Pinch each of Dried Thyme Oregano and Fennel or a large pinch of Epazote if you have it.
4 tbsp chopped fresh Coriander
Combine everything and taste and season as needed. Just before serving add the coriander and combine.

To serve
Pile some salad leaves onto warmed soft corn tortillas, spoon over the pea and cherry tomato salad.  Top with some sliced chicken and drizzle over the ranch dressing.

Super Fast Fish Cakes


These are very easy to make as you don’t need cook the fish first, you don’t even need cooked potato, which I love because it’s not something I usually have hanging around!

Makes about 8 Fish Cakes

500gr or a mix of salmon, cod, hake and haddock would work.
3 Spring onions chopped finely
1 Tsp mashed chillis in oil or 1 red chilli chopped very finely
3 Tablespoons chopped coriander
A squeeze of lime juice
1 tsp garlic ginger paste
Salt and pepper
2oz breadcrumbs
2 tbsp oil

Skin the darnes if necessary.
Chop into pieces and tip into food processor.
Pulse till is resembles a coarse mixture.
Add the rest of your ingredients and pulse until combined- Don’t over pulse as you don’t want mush.
Shape into fish cakes, press into the breadcrumbs and place on parchment lined tray or plate and leave covered in the fridge for an hour or 2 if you have it.
Gently fry in the oil about 2 -3 minutes each side should do it until golden brown and cooked through.

Serve with some sweet chilli sauce and a big green salad.

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