recipes for healthy living

Tag: coriander

Coriander Beef with Noodles

This is a quick and easy supper, great for mid week when in a hurry and really tasty. I have summer on the brain even though it is only March but this will be a great dish during the summer when nights are long and you just want to be out in the garden. Plus the lettus will be from my garden so that will be a bonus too.
The palm sugar comes in a hard crystalline form, make sure to take the wax seal off before you chip into it!.

Serves 4
Juice of 2 limes
2 tbsp palm sugar
2 tbsp fish sauce
500gr ground beef
1 clove of garlic mashed and crushed
½ tsp ground coriander
2 tbsp chopped coriander
3 spring onions chopped
1inch piece of ginger finely chopped
1 red chilli deseeded and chopped
4 skeins of noodles softened and cut

Combine first 3 ingredients to make your dressing
Heat 1 tbsp oil in a pan and add the garlic, ginger and ground coriander and cook for a few minutes.
Add beef and cook for about 8 minutes until brown and cooking
Add half the dressing, the spring onions, chopped coriander and the softened rice noodles
Continue to cook for a further 4 minutes until beef is fully cooked and onions have softened.
Top lettuce leaves (Gem or cos) with the meat mix, sprinkle some red chilli over and serve with the lime dressing.

Spice Crust Salmon on Red Pepper Escabache with Mint Chutney and Coriander Blinis… Whew

OK seems like quite a list of ingredients but worth doing for the lovely combination. Even if you just do the spice crusted fish and the mint chutney it is worth it. The chutney is amazing – great with a multitude of meat and fish dishes, just on the side ready to dip into. It can be combined also with some greek yoghurt for a different style dressing and is equally lovely. Do remember to add the ice cubes as per the recipe, the ice will set the chlorophyll in the herbs and ensures you retain the lovely green colour in the chutney. The Spice Crust Salmon is a bit hit with my little one and makes a great alternative to fish fingers from the box! (I know, shoot me now but I try buy good ones!) The picture of the dish assembled looks quite refined but if you can imagine on the left of the dish was another big plate loaded with salmon and blinis in order to ensure my other half had enough to eat. That little plate would have been a ‘girls’ portion in his eyes….

This heart protective dish is packed with antioxidants and vitamin C from the red peppers, Capsaicin in the chillies stimulates blood flow and the omega 3 fatty acids in the fish protects the heart and arteries…. Whats not to love!

Red Pepper Escabeche – This keeps, hence the quantity
5 red peppers – deseeded and finely sliced
1 star anise
1 tbsp fennel seeds
2oz castor sugar
4 tsp sherry vinegar – I use PX
Juice of 1 orange
2floz olive oil

Heat 2 tbsp olive oil in large pan. Add peppers star anise and fennel and sauté quickly for 2-3 minute without colouring. Turn down the heat and simmer the peppers. Add sugar and when it begins to caramelise, add the vinegar and OJ. Cook for a further 5 minutes until the peppers are soft. Add the rest of the olive oil.

Coriander Blinis
2 eggs
120ml milk
2oz chopped coriander
150gr gluten free white flour
¼ tsp sea salt flakes

Whisk egg and milk together
Add to the white flour mixing thoroughly
Add salt, stir and set aside for 15 minutes
Heat oil in a large non stick frying pan over a high heat.
Reduce the heat to medium and cook 2 tbsp of the mixture in batches for 2-3 minutes a side each side until golden. Add a sprinkle of chopped coriander onto each pancake when you spoon the mixture onto the pan. Keep them warm while you cook the fish.
(This amount makes plenty for 4 people, half it if you just want 1 or 2 little ones each)

Spice Crust Salmon
4 fillets of fish approximately 5oz each
A few tbsp of Gluten free white flour for dipping
2 tbsp your favourite garam masala spice mix
Salt and freshly ground pepper
Donegal Rape Seed oil for frying

Mix flour and spice mix in a shallow bowl
Season fish and dip both sides into the spice mix
Heat the oil in the pan and when quite hot add the fish
Don’t overload the pan.
Regulating the temperature, cook for about 3-4 minutes a side

Mint Chutney
2oz each of Mint and Coriander
1 clove of garlic
Juice of a lime
1 green apple deseeded
3 green chillies
Thumb size piece of ginger
4 ice cubes
1 tbsp sugar to taste
1 tbsp olive oil
Salt to taste

Place everything in a blender and add a dash of water. Whizz until everything is blended to a puree. Taste and add some extra seasoning if necessary.

When everything is ready plate the dish with some pepper escabeche onto which you sit your salmon. Add mint chutney and dot some avocado for garnish. Accompany with the blinis topped with more chutney and some reserved salmon pieces. Enjoy! 🙂

Courgette and Herb Rosti with Coriander Yoghurt dip


I have memories of courgettes growing in our garden growing up. They were the first thing grown in my garden when we got our house, those alongside a great crop of peppers…. the peppers have never been repeated – beginners luck probably. This makes a simple but delicious lunch and lots of veggies work to make these little rostis but I think courgettes are one of my favourite.

2 Medium Courgettes or 1 large one
3 eggs
2big handfuls each of chopped parsley, coriander and mint
2 oz butter
Grate the courgette and if you have a potato ricer use this to squeeze all the liquid out of it. if not put it into a colander and sprinkle with salt and leave for about 20 minutes
Rinse the courgette well, Tip it into a square of muslin and twist and squeeze to get as much if the wet out as possible.
Chop your herbs and combine with grated courgette into a bowl
Beat eggs and tip into ingredients adding a good seasoning of salt and pepper
Melt the butter in a non stick pan
Add 2 tbsp of the mixture and flatten slightly to form a little pancake. You should be able to fit 2 or 3 pancake shapes at a time I the pan.
Let them cook over a moderate heat for 3 or 4 mins a side until underside is golden brown. flip over and cook the other side. Serve with coriander yoghurt dressing and a plate of lovely salad leaves dressed with your favourite olive oil.

Coriander Yoghurt Dip
This is gorgeous with a plate of your fave veggies and especially delicious with these little pancakes. it’s really simple but the delicious tartness from the dip combines perfectly with the rostis.

Combine 2 tbsp each of natural yoghurt, creme Fraiche, 2 cloves of garlic mashed and crushed, 1 tbsp of olive oil, a squeeze of lemon juice, a hsndful of chopped coriander and some salt to season.


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