Recipe of the Day – Salmon & couscous

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With chili, courgette and asparagus

Serves 1

Prepare time: 20 min

Super easy

This super-fresh salmon and couscous salad is a tasty, wholesome and quick dinner
This super-fresh salmon and couscous salad is a tasty, wholesome and quick diner

Put your couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water. Slice the salmon width ways into finger-size strips, drizzle with olive oil, and season with pepper and a small pinch of salt. Heat a small non-stick frying pan and add the salmon strips on their side. Scatter over the courgette, asparagus tips and chilli and cook for 2 minutes, turning the salmon over halfway.Mix the tomatoes, lemon juice, 1 tablespoon of olive oil and the coriander into the couscous and season to taste. Remove the salmon strips to a plate and add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for a minute. To serve, slide everything on to your plate and spoon over some yoghurt. Quick and tasty!

Nutritional Information Amount per serving:
  • Calories 633 32%
  • Carbs 49.1g 19%
  • Sugar 10.4g 12%
  • Fat 34.2g 49%
  • Saturates 5.3g 27%
  • Protein 34.8g 77%
Of an adult’s reference intake

 


Recipe of the Day – Chargrilled veg kebabs

Chargrilled veg kebabs

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A brilliant way to get kids to eat more veggies

 These exciting, delicious charred kebabs are perfect for eating alfresco on a sunny day with a big fresh salad or as part of a big spreadimage: http://jamieoliverprod.s3.amazonaws.com/_beta/recipes/images/quote_right.jpg

Method:

1. Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.2. On a chopping board, slice the crusts off the ciabatta, then cut into 2cm chunks and place into a large mixing bowl.

3. Cut the pepper in half, scoop out all of the seeds and white pith with a teaspoon, then cut into 2.5cm chunks and add to the bowl.

4. Cut the halloumi into 2.5cm chunks and add to the bowl.

5. Holding the courgette flat on a chopping board, use a Y-shaped peeler to peel off long thin ribbons of courgette, then place into the bowl.

6. Cut the mushrooms in half or into quarters, depending on the size, then add to the bowl.

7. Peel the onions and cut into thin wedges and place in the bowl.

8. Carefully slice the chilli in half lengthways (if using).

9. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith.

10. Finely chop and sprinkle into the bowl, then wash your hands thoroughly.

11. Using a microplane, finely grate the lemon onto a board, then scatter into the bowl.

12. Drizzle over 2 tablespoons extra virgin olive oil.

13. Pick the rosemary leaves, discarding the stalks, then finely chop and sprinkle into the bowl.

14. Add the cherry tomatoes to the bowl.

15. Using your hands, toss and mix everything together – you can leave to marinade in the fridge at this stage for added flavour.

16. Remove the skewers from the tray, discard the water and wipe the tray dry.

17. Divide and thread the ingredients between your skewers – pick whichever ingredients you want, just don’t push them too close together otherwise they won’t cook properly.

18. Place each one onto the tray.

19. Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).

20. Place the skewers onto the griddle pan and cook for around 8 minutes or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to do this in batches.

21. Once cooked, transfer the kebabs to a serving platter and serve with a fresh zingy salad and some rice or flatbreads.

Jamie’s top tip:“The wooden skewers need to be able to fit into your griddle pan, so trim them to the right size before you start, if needed. These kebabs work brilliantly cooked on a barbecue, too.”

Nutritional Information Amount per serving:
  • Calories 87.8 4%
  • Carbs 5.3g 2%
  • Sugar 2.8g 3%
  • Fat 5.7g 8%
  • Saturates 2.7g 14%
  • Protein 4.4g 10%
Of an adult’s reference intake

Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/chargrilled-veg-kebabs/#8XjVqqIUyYQT34Gz.99


Recipe of the Day – Gennaro’s baked four-cheese spirali

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A hearty pasta bake

Serves 4
prepare time: 40 min.
Not too tricky

 Use up your odds and ends of leftover cheese in this deliciously indulgent dish
Method:

Preheat the oven to 180°C/350°F/gas 4. Grease a 20cm square ovenproof baking dish with a little butter. Cook the spirali in a large pan of boiling salted water until very al dente – it’ll continue cooking in the oven so it’s important to undercook it.

Meanwhile, cut the ham into cubes and roughly chop the fontina, Taleggio and dolcelatte. Melt the butter in a large frying pan and stir in the ham. Cook for 1 minute, remove the pan from the heat, then add the chopped cheeses and allow to melt, stirring occasionally. Reserving some of the cooking water, drain the spirali and add to the sauce. Toss well, adding a splash of the cooking water to loosen, if needed. Finely grate in two-thirds of the Parmesan and season with a good twist of pepper, then transfer to the prepared baking dish.

Finely chop the walnuts and put them into a bowl with the breadcrumbs and 1 tablespoon of oil. Finely grate in the remaining Parmesan, mix well, then sprinkle over the pasta. Bake for 20 minutes, or until golden and looking fantastic.

Tip:This is a great way to use up any leftover cheeses you have, so use whatever you’ve got in stock.

Nutritional Information Amount per serving:
Calories 823.9 41%
Carbs 78.1g 30%
Sugar 4.6g 5%
Fat 41.4g 59%
Saturates 20.1g 100%
Protein 39.6g 88%

 


Recipe of the Day – Jools’ breakfast on the go

A healthy and delicious start to the day

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serves 6
10m (plus overnight soaking)
Super easy

 Ingredients:

Method:

You will need: 6 portable pots with lids, plus spoons

Coarsely grate the apple on a box grater, then tip into a bowl. Add the dried fruit (finely chop it first if using larger fruit), porridge oats, flaxseeds and milk, then mix well. Cover the bowl with clingfilm and leave in the fridge overnight to soak and swell.

In the morning, or when you are ready to assemble the pots, give the soaked muesli a good stir, and divide between your pots. Peel the banana and slice it at an angle. Top each pot with some sliced banana, then add a spoon of yoghurt on top (this will stop the banana turning brown in transit). Roughly chop and sprinkle over the nuts, along with the berries. Drizzle with a little honey (if using), then pop the lid on – don’t forget to take some spoons!

Tips & tricks: Start it the night before to save yourself bags of time in the morning.