Steak with Porcini butter and sweet potato

(To finish top the steaks with a slice of the chilled porcini butter )

 

INGREDIENTS

2 large sweet potatoes, cut into wedges lengthways

3tbsp olive oil

2tsp rock salt
1tsp dried porcini mushrooms
4 sirloin steaks
Freshly ground black pepper
50g (1¾oz) unsalted butter, softened
2tbsp fresh chopped flatleaf parsley
125g (4½oz) mushroom antipasto

Fresh rocket to serve.

 

METHOD

1 Preheat the oven to 200°C/fan 180°C/gas 6.

2 Toss the sweet potatoes with 2tbsp olive oil and arrange on a baking tray. Season with 1tsp rock salt and roast for 30 minutes.

Meanwhile, whizz the porcini mushrooms to a powder in a processor, mix in the remaining salt and sprinkle 2 teaspoons of this mixture over the steaks.

3 Season the steaks with freshly ground black pepper and drizzle with 1 tablespoon olive oil. Mix the remaining porcini salt with the butter and parsley and roll in clingfilm. Chill in the fridge for 15 minutes.

 

4 Preheat a chargrill pan and cook the steaks for 3-4 minutes on each side. Leave to rest for 2 minutes. Add the mushroom antipasto to the pan and warm through. Top the steaks with a slice of the chilled porcini butter and the mushroom antipasto. Serve with the sweet potato wedges and fresh rocket leaves.

Portobello, Eggplant, and Roasted Red Pepper Panini Recipe

Prep Time: 40 Min

 Cook Time: 20 Min

 Ready In:9 Hrs 
 Ingredients

 2 red bell peppers

 4 portobello mushroom caps
 1 cup fat-free balsamic vinaigrette
 
 4 (1/2 inch thick) slices eggplant, peeled
 1 teaspoon garlic powder
 1 teaspoon onion powder
 2 teaspoons grated Parmesan cheese
 
 8 slices focaccia bread
 1/4 cup fat free ranch dressing
 4 thin slices Swiss cheese
 4 thin slices Asiago cheese

 Directions

1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.

 
2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet.

3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Refrigerate overnight.

4. Place the portobello mushroom caps into a resealable plastic bag,

and pour in the balsamic vinaigrette. Squeeze out excess air, and seal.

Marinate overnight in the refrigerator.

5. The following day, preheat an electric double sided grill according to manufacturers' directions. Sprinkle the eggplant slices with garlic powder and onion powder.
 
6. Remove the portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender 4 to 5 minutes. Cook the eggplant slices on the preheated grill until tender 4 to 5 minutes. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.

7. To assemble the sandwiches, spread each slice of focaccia with ranch dressing. Place a slice of cheese on each piece of bread. Place the eggplant slices, roasted peppers, and a portobello mushroom onto four of the slices of bread. Top with the remaining bread.

8. Spray the double sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.

Vegetable pad Thai

(Serves 4)

Ingredients

•225g (8oz) Thai Taste Rice Noodles
•1 bunch spring onions, sliced
•2 tbsp Thai Taste Tamarind Paste
•1 tbsp Thai Taste Fish Sauce
•2 tsp Thai Taste Palm Sugar
•5 tbsp Thai Taste Noodle Sauce, Pad Thai
•2 tbsp Thai Taste Bran Oil
•1 clove garlic, peeled and chopped
•1 red chilli, deseeded and finely chopped
•2 medium carrots, cut into thin strips
•1 red pepper, deseeded and cut into thin strips
•150g baby corn, halved
•2 medium eggs, beaten
•200g (7oz) bean sprouts

For the garnish

•2 tbsp blanched peanuts, toasted and roughly chopped
•4 tbsp freshly chopped coriander

To serve

•4 lime wedges

Method

Place the noodles in a large bowl, cover with boiling water,
making sure they're totally submerged and soak for 15 minutes.
Drain, then rinse under cold water.

Whisk together the tamarind paste, fish sauce,
palm sugar and noodle sauce in a bowl.

Heat a wok over high heat, then add the oil and swirl around.
Add the garlic, chilli and spring onions and stir-fry for 1 minute,
stirring continuously.
Add the carrots, pepper and baby corn and fry for a further 2 minutes.

Push the ingredients to the side of the wok and add the egg.
Cook, stirring continuously until the egg begins to set.
Add the bean sprouts and noodles.

Pour over the noodle sauce mixture.
Toss everything together and heat through.

Mix in half the garnish and stir.
Serve immediately in hot bowls with the rest of the
 garnish to sprinkle over the top and a lime wedge

Sweet N' Sour Cod with Cabbage and Broccoli

If you are watching your weight, this is a great health-promoting recipe for you.

It's not just low in calories it also adds a wealth of nutrients,  especially health-promoting vitamins C and K, to your Healthiest Way of Eating. Enjoy!

Prep and Cook Time: 20 minutes

Ingredients:

1/2 medium onion, sliced medium thick
4 medium cloves garlic, pressed
1 TBS chicken or vegetable broth broth
1 TBS minced fresh ginger
2 cups small broccoli florets, cut into about 1/2-inch pieces with no stem
1 lb cod filet, cut into 1 inch pieces (use thick filets)
4 cups finely shredded green cabbage
2 TBS chopped fresh cilantro
salt and white pepper to taste
1 TBS sesame seeds

Sweet n' Sour Sauce
3 TBS tamari (soy sauce)
¼ cup rice vinegar
¼ cup mirin rice wine
2 TBS chicken or vegetable broth
2 TBS honey
salt and white pepper to taste

Directions:

1.Slice onion and mince garlic and let sit for 5 minutes to bring out
their health-promoting properties.

2.Mix together all sauce ingredients and simmer in a small saucepan over high heat
for about 15 minutes, reducing it to half the volume. Set aside.
This will intensify the flavor.

3.While sauce is reducing, prepare rest of ingredients.

4.Heat 1 TBS broth in a stainless steel wok or large skillet.
Healthy Stir-Fry onion in brothfor 1 minute over medium high heat,
stirring constantly.

5.Add garlic, ginger, and cod and continue to stir-fry for another 2 minutes.

6.Add broccoli and continue to stir-fry for another minute.

7.Add cabbage and continue to stir-fry for another 2-3 minutes, stirring constantly.

8.Add sweet n' sour sauce, cilantro, salt and pepper to taste. Sprinkle with sesame seeds. 

Serving Suggestion: Serve with Seaweed Rice