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Recipe's

Pork & red pepper stir fry

Prep time 15 mins
Cooking time 10 mins
Serves 2
 
Two Pork fillets diced (can also use chicken, turkey or beef)
½ a medium onion, chopped
1 red pepper, chopped
1 tbsp extra virgin olive oil
Black pepper
1 tbsp tomato puree
2 tbsp water
½ tsp of chilli powder
1 tbsp single cream or crème fraîche

Fry pork, onion, and chilli powder in olive oil until browned and cooked through. 

Add red pepper until softened. 

Add all other ingredients except cream stirring. 

Once you have achieved the desired consistency add cream and serve with rice.

Asparagus chicken

Prep time 15 mins
Cooking time 20 mins
Serves 2

1 tsp butter / olive oil based spread
2 chicken breasts
8 asparagus spears, cooked and drained
1 tbsp Dijon mustard
Handful toasted almonds
1 medium onion, finely chopped
1 tsp tarragon
1 red pepper, deseeded and chopped
125g single cream or crème fraîche

•    Fry chicken breasts in butter until cooked through thoroughly.
•    Add cream / crème fraîche and bring to boil, reduce heat and stir until cream has reduced and thickened In separate pan fry red pepper, asparagus, onions and tarragon until tender.  Add this to pan with chicken and cream and add mustard, stirring, heat through thoroughly
•    Sprinkle with almonds and serve with noodles.
 


Roast fish with mushroom & coriander

Prep time 15 mins
Cooking time 15 mins
Serves 4
 
4 fillets of fish (plaice, cod or any white fish)
50g butter or olive oil based spread (to butter the dish)
1 tbsp white wine vinegar
Juice of 1 lemon
12 button mushrooms, finely chopped
30g butter or olive oil based spread
Handful of fresh coriander, chopped
100ml crème fraîche
Black pepper

•    Pre-heat oven to 200 degrees C, Gas Mark 6. 
•    Butter large ovenproof dish. 
•    Make cuts in the fish fillets, place in the dish, and add lemon juice, white wine vinegar and pepper. 
•    Cook for 15 mins, basting regularly. 
•    Meanwhile melt 30g butter in large pan, add mushrooms and fry until golden brown. 
•    Stir in coriander and crème fraîche stirring and heat through. 
•    Remove fish from oven and serve with sauce poured over. 
•    Serve with green vegetables such as asparagus or broccoli and baby new potatoes.
 

Tarragon turkey steaks

Prep time 30 mins
Cooking time 12 mins
Serves 4

4 large turkey breast steaks
1 tbsp Dijon mustard
1 tbsp orange zest
75ml orange juice
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
2 tbsp tarragon, freshly chopped
Fresh tarragon sprigs, to garnish (optional)
 
•    Place the turkey steaks in a shallow dish. 
•    Blend the mustard with the orange rind and juice, the olive oil, white wine vinegar and chopped tarragon. 
•    Pour over the turkey steaks, cover and leave to marinate in the fridge for at least 30 mins, longer if time permits. 
•    Turn the steaks and spoon over the marinade occasionally. 
•    When ready to cook, drain the turkey, reserving the marinade and place under a medium / hot grill. 
•    Cook, turning at least once for 10 - 12 mins or until thoroughly cooked, brushing occasionally with reserved marinade. 
•    Garnish with tarragon sprigs.  Serve with a baked sweet potato and green beans.
 
Fresh tuna with garlic

Prep time 10 mins
Cooking time 20 mins
Serves 2

2 fresh tuna steaks
2 tbsp red wine vinegar
Black pepper
2 cloves garlic or ½ tsp garlic powder
1 tbsp extra virgin olive oil

•    Finely chop garlic and fry in olive oil. 
•    Add seasoned tuna steaks and fry until cooked through. 
•    Remove tuna steaks from pan and add red wine vinegar, reduce to thicken and then pour over tuna steaks. 
•    Serve with salad  and green beans and basmati rice.