5 New Recipes To Try This Coming Week

Five days, five ways to try out something different in the kitchen. From veggie tacos that will transport you from dull February to sunnier climes to wholesome noodle soups and one of the healthiest, three-ingredient desserts you’ll ever make, here’s what’s cooking this week..

Salmon Curry with Yoghurt & Spiced Cauliflower Rice

Serves 2

Ingredients:

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp coconut oil
• 1 tbsp garam masala
• 2cm piece of turmeric, peeled and finely grated
• 3 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 2cm piece of ginger, peeled and finely chopped
• 1⁄2 red chilli, finely chopped
• 200ml natural yoghurt
• 10g coriander, finely chopped lime juice, to taste
• 1 tbsp sesame oil
• 2 organic salmon fillets, with skin
• handful of greens (spinach, roughly chopped chard, cavolo nero or kale)
• handful of cashew nuts, toasted
• sprinkling of coconut chips, toasted
• salt and black pepper

For the spiced cauliflower rice:

• 1 tbsp cumin seeds
• 1 tsp coconut oil
• 1⁄2 red onion, finely chopped
• 1 garlic clove, finely chopped
• 1⁄2 red chilli, finely chopped (optional)
• 1⁄2 cauliflower (roughly 300g)
• 15g coriander, roughly chopped
• juice of 1⁄4 lime

Method:

1. For the curry, put the cumin and coriander seeds into a pan over a low heat and leave for 2–3 minutes or until the the aromas are released. Transfer to a pestle and mortar and grind coarsely. Return to the pan with the coconut oil, garam masala, turmeric, shallot, garlic, ginger and chilli and sauté until the shallots have softened.
2. Stir in the yoghurt, add the coriander, then season with salt, pepper and lime juice to taste. Set aside.
3. For the cauliflower rice, toast the cumin seeds in a small pan, as above. When fragrant, add the oil, onion, garlic and chilli, if using, and sauté for 2–3 minutes or until the onion is soft. Meanwhile, break the cauliflower into smaller florets and put into a food processor. Pulse gently until the cauliflower resembles uncooked rice. Stir it into the pan of spices before placing over a medium heat and adding 3 tablespoons of water. Cook gently for 4–5 minutes, until the cauliflower is just beginning to soften. Add a little more water if the pan is looks dry. Remove from the heat, stir through the coriander and lime and transfer to a bowl.
4. Rinse your pan and return it to the heat with the sesame oil. When nice and hot, season the salmon and place it in the pan, skin side down. Fry for 3–4 minutes, until the skin is crispy, before turning over and cooking for 1–2 minutes on the other side, or until done to your liking.
5. Put the greens into a colander and pour over a kettle of boiling water, leave to strain.
6. Gently re-heat the curry sauce, divide the cauliflower between two bowls and top with the curry then the greens. Place the salmon fillets on top, scatter over the cashews and coconut chips and serve with an extra drizzle of lime if you wish.

Recipe from Daylesford 

Feta & Black Bean Tacos with Homemade Guac

Serves 4

Ingredients:

• 2 avocados
• 1 red onion
• fresh coriander (cilantro)
• 2 limes
• 200-g (7-oz) packet of radishes
• 1 red chilli
• red wine vinegar
• 400-g (14-oz) tin of black beans
• garlic
• paprika
• ground cumin
• 6 eggs
• 200-g (7-oz) block of feta
• small tortilla wraps
• olive oil
• salt and pepper

Method: 

1. Peel and mash the avocados and mix well.
2. Halve, peel and dice the red onion and add half of it to the avocado. Roughly chop half the coriander and add to the mix. Squeeze in the juice of a lime and add salt, pepper and olive oil. Mix well and set the guac aside.
3. Thinly slice your whole radishes and do the same for your red chilli. Add plenty of salt and drizzle with red wine vinegar. Add to the avocado mix but leave a few radishes to garnish.
4. Use a sieve (strainer) to drain the water from your black beans and rinse them under the tap (faucet). Add to a saucepan along with the other half of your red onion over a medium heat with a glug of olive oil.
5. Crush or finely slice 2 garlic cloves and add to the beans along with 1 teaspoon paprika and 1 teaspoon cumin. Cook for 2–3 minutes. Remove from the heat and cover to keep warm.
6. Crack the eggs into a saucepan and whisk to combine. Add a pinch of salt and pepper and crumble half the feta block into the egg mixture.
7. Scramble your eggs and feta over a medium–low heat, stirring and scraping as you go. Be careful not to overcook!
8. Heat your tortillas either in a pan or under the grill (broiler). Just a few minutes will do.
9. Assemble your tacos with a generous scoop of your feta scrambled eggs, a spoonful of your spiced black beans, the remaining radishes, chilli, feta and coriander. Finish with an extra squeeze of lime and a pinch of salt.

Recipe from MOB Veggie: Feed 4 or More for under £10 by Ben Lebus, published by Pavilion Books.

Image credit: Haarala Hamilton.

Shredded Chicken & Peanut Noodle Soup