recipes for healthy living

Tag: sweet potatoes

Monkfish, Crispy Sweet Potatoes & Warm Green Bean Salad

Sometimes there is just no point in looking for attention (or conversation!) Last weekend was one of those – Golf and Rugby, forget about any decent chat apart from the odd grunt so I just got cooking. The sweet potatoes crisped with the spices are a really nice alternative to the usual steamed version and the green bean and lardons are delicious just warm as a salad. The Monkfish needs minding but it cooks so quick that its not like slaving over a hot stove for hours, it’s cooked in under 10 minutes. Don’t feel like you have to produce all these for one meal, I had time on my hands. Any one of these are delicious accompaniment with the fish and the result is an amazingly tasty nutritious meal. Oh and I did get a thank you after it!.

Monkfish Sweet Potato Lentils Green Beans

Monkfish in Indian Spices
2 Monkfish fillets trimmed and membrane removed
3 tbsp Garam Masala
Oil to fry

Season the monkfish fillets
Roll in the spice mix and pat gently to coat
Heat 2 tbsp rape seed oil in a pan over a hot heat
Add the Monkfish fillets and roast on the pan until deep golden
Finish in the oven at 180C for 7-10 minutes depending on the thickness of the fish
Serve with the Green Beans, Sweet Potatoes, and Lentils

Warm Green Bean Salad with Lardons and Sesame

250gr fine green beans, washed, topped and tailed
60gr lardons
1oz Sesame seed
2 Tbsp chardonnay wine vinegar

Blanch the beans and refresh in iced water
Julienne and beans and set aside
Toast the sesame seeds in a dry pan until golden and set aside
Fry the lardons until crispy
Tip the beans into the pan with the lardons and heat for a minute or 2 gently tossing
Tip into serving bowl, add the sesame seeds and dress with the chardonnay vinegar
Season and serve

Spiced Sweet Potato
Use 1 sweet potato per 2 people as a portion
1 tbsp Ras el Hanout Spice mix per potato
Rapeseed oil for frying

Peel the sweet potato and cut into big cubes about 2” square
Steam until just done
Cool slightly and tip into the spic mix
Heat a pan with a shallow coating of oil
Add the potato and cook on all sides until crispy and golden
serve as is or with mango salsa from here


Eggs in Sweet Potato Baskets

We eat a lot of eggs in our house and I’m always looking for new ways to have them. This is a really delicious and nutritious breakfast or lunch option.. Full of slow release carbs from the sweet potato as well as their good levels of Vitamin A and beta-carotene means they are a great meal option. Add a whack load of protein from the eggs and you have a meal guaranteed to satisfy – engines warmed and ready to rev!. In our case ready to trek with our little one out and around Enniskerry.

Per Person
2 eggs
1/2 medium sweet potato peeled and sliced length wise very thinly
1 tbsp of parsley
A few very thin slices of red onion
Some olive oil
Salt and Pepper to season

Bring a pot of salted water to the boil and toss the sweet potato slices in to blanch for about 5 minutes
Remove, dry well and brush each slice with olive oil and season well with salt and pepper
Place 2 or 3 slices of the sweet potato into a large muffin tin in the shape of an x or a star and press them down firmly.
Break an egg into the basket formed by the sweet potato and season, top with the red onion slices and the parsley
Tip into the oven for about 15 minutes until the egg is done and the sweet potato is cooked and deliciously caramelised.

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