7 Healthy Recipes To Make This Week

Food & Drink, Lifestyle, Recipes

7th September 2024 | By Lottie Woodrow

Looking for easy, hassle-free and healthy recipes to try this summer? If you don’t fancy going out to a restaurant, read on how you can whip up seven delicious dishes in next to no time. From crab tacos to beef salads, pumpkin curries to smoked trout, here’s what to cook up this week – and beyond.

7 healthy recipes to make this week

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METHOD

• In a large pan, fry the onion and garlic in the oil and sesame oil until softened.
• Add the chicken mince, ginger and chilli and fry until the chicken starts to brown.
• Add the hoisin, sesame seeds, coriander and lime juice to the pan and cook for another 5 minutes. Meanwhile, mix the sriracha and mayonnaise together in a small bowl.
• For the pickled vegetables, mix the grated carrots and baby marrows with the chopped pickled ginger in a bowl, then stir in the pickling liquid from the ginger and a pinch of salt.
• When you are ready to assemble your larb, grab a lettuce leaf and fill it with the chicken mixture, sriracha mayo and gingery veg then top with crunchy peanuts.

RECIPE COURTESY OF FROM BEDER’S KITCHEN COOKBOOK, A COLLECTION OF RECIPES AND REFLECTIONS FROM FOODIES ALL AROUND THE WORLD. ORDER A COPY HERE: AMAZON.CO.UK

Green Goddess
by Wild by Tart 

For those on a health kick right now, look to this delicious healthy recipe for lunch boxes and mealtime inspiration. It’s packed with tonnes of vegetables, protein and healthy ingredients and will leave you feeling full and nourished for hours. Great as a lunchtime meal or served as a side with a type of fish or protein come at dinner.

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METHOD

• In a large frying pan heat with a drizzle of olive oil or coconut oil and heat over a medium heat. Add the leek, garlic, ginger, chilli and sauté till slightly coloured, careful not to burn the garlic. Add the turmeric and stir over heat for a minute or so.
• Add the sherry, stock and miso paste and simmer for a few minutes to reduce.
• If you are making an egg to go on top, this is the time to do it and cook.
• Add your greens to mixture, stir into liquid and let cook for about a minute – you still want the greens to be crunchy. Stir in the noodles and season.
• Serve into a warm bowl with egg on top, sprinkle with mixed herbs, chilli, salt and pepper.

www.wildbytart.com

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• Preheat the oven to 160ºC.
• Halve the pumpkin, scoop out the seeds, slice the flesh into 8 wedges and trim the ends. Put the pumpkin slices in a roasting pan and coat with the oil, cumin, turmeric, chilli powder and salt. Roast in the oven for around 30 minutes. You want the pumpkin to be only just cooked, as it gets a further grilling before being served.
• While it is roasting, make the puffed rice. Heat a little oil, to about 2 cm (1 in) in depth, in a heavy-based saucepan until very hot. Add the wild rice and stir for a few minutes until it puffs up, then drain on kitchen paper.
• To make the sauce, heat the oil in a saucepan over a medium heat, add the whole spices and allow them to infuse the oil for 30 seconds or so before adding the ginger and garlic paste, chilli powder and green chillies. Cook for a couple of minutes, then turn the heat down to medium-low, add the tomatoes, then cover and cook for about 30 minutes until the sauce has reduced by one-third and the oil has separated from the tomatoes. Remove the whole spices, then add the cream, butter, garam masala and fenugreek leaves. Season to taste with sugar and salt and leave to one side.
• To make the hazelnut crumble, toast the nuts and sesame seeds with the chilli powder for a few minutes until golden in a dry frying pan. Cool, then roughly pulse to a fine powder, in a food processor, with the chaat masala.
• Heat up the makhani sauce and spoon into 4 plates or bowls. Grill the pumpkin for a few minutes on each side, until the slices get a little colour – this will add a smoky element to the dish.
• To serve, arrange 2 wedges of pumpkin on top of the sauce, and top with the crumbled paneer, hazelnut crumble, puffed wild rice and garnish with coriander.

www.kricket.co.uk

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METHOD

For the mayonnaise:

• Mix all ingredients, taste for seasoning.
• If yuzu juice is not available, one can replace with 12 drops of tabasco or 2 whole lime juice.

For the crab mix:

• Mix all ingredients and refrigerate.
• If you like the crab to be spicy add tabasco or any of your favourite chilli sauce, to spike up the flavour. Ensure not to add to much as it will then mask the flavour of crab.

For the avocado mix:

• Crush above ingredients in a pestle and motor. Place above in a piping bag and refrigerate.

Assembly:

• Pipe approx. 1 tsp of avocado mix on a taco.
• Add 20 gm of crab mix.
• Garnish with coriander cress and yuzu tobiko (optional).

www.coyarestaurant.com

Steak with Heritage Tomato Salad & Salsa Verde

By Mindful Chef

Who said salads had to be boring? Here to prove that theory wrong is Mindful Chef’s seriously succulent steak with heritage tomato and salsa verde.

Easy, simple and moreish are the three words we’d describe this healthy lunch recipe as. It’s one that can be stored in a lunchbox and enjoyed in the office or dressed up a posh side for your next dinner party. Salad never looked so good.

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METHOD

• Preheat the oven to 220C / fan 200C / gas mark 7.
• Roughly chop the baby potatoes into small 1cm pieces. Heat a frying pan with 1/2 tbsp oil on a medium heat and add the potatoes. Season with sea salt and black pepper and cook for 3 mins until lightly golden. Meanwhile, finely dice the garlic then add to the pan for the last minute. Spoon the potatoes onto a baking tray and place in the oven for 10 mins, until turning golden.
• Thinly slice the red onion. Place half of the red onion in a bowl with only half of the vinegar and 1 tbsp cold water. Mix then leave to pickle.
•  Season the steaks with sea salt and black pepper on both sides. Heat a griddle pan (or frying pan) with 1/2 tbsp oil on a high heat and cook the steaks: 2-3 mins each side for medium-rare or 4-5 mins each side for well-done. Remove from the pan and leave to rest for a few mins. Add the remaining red onion to the pan and cook for a few mins, until softened.
• Make the salsa verde; finely chop the parsley, mint leaves and capers. Mix together in a small bowl with 1 tbsp olive oil, 1 tbsp cold water and the remaining vinegar. Season with sea salt and black pepper.
• Slice the tomatoes in half and thinly slice the steaks.
• Divide the rocket between two plates then scatter over the tomatoes, garlic potatoes and pickled red onion. Place the steak slices and cooked red onion on top and drizzle with the salsa verde.

www.mindfulchef.com

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METHOD

For the yuzu pickled daikon:

• To make the pickling liquid, place everything except the daikon into a heavy-bottomed pan with 150ml of water. Bring to the boil.
• Place the sliced daikon into a bowl, pour the hot pickling liquid over the daikon then chill.

For the sesame-miso dressing:

• Combine all the ingredients in a bowl and whisk well to combine. If you can’t find atari goma, a sesame paste from Japan which comes in a white or black sesame version, just use tahini, which you can find anywhere. The results are similar but you may have to thin out the dressing with a little more water.

For the nori puree:

• Hold the nori sheets over the flame on your stove with a pair of tongs.
• Flip the nori over repeatedly until the sheet begins to dull in colour and crisp up. Be careful as it can burst into flames (but can be extinguished relatively easily when blown on).
• Combine the mirin, sake, soy and balsamic in a saucepan and bring to the boil.
• Crumble in the toasted nori sheets and boil until most of the liquid has evaporated. Blend to a paste with a stick blender.

For the trout: 

• When you are ready to cook the fish, heat a little oil in a non-stick pan until sizzling.
• Meanwhile, use a sharp knife to make three or four score marks through the skin of each piece of fish.
• Season with salt and pepper then lay each fillet skin side down in the hot oil; it should sizzle immediately. Cook for 2 to 3 minutes until the skin is golden and crisp.
• Remove the pan from the heat and flip the fish over to the other side. Leave it to sit off the heat in the warm pan for another 2 to 3 minutes.

To serve:

• Smear a good dollop of nori purée over four plates.
• Place a piece of cooked fish on top of the puree with some pickled daikon on the side (having drained off the liquid).
• Drizzle over the sesame-miso dressing, then garnish with the handful of pea shoots, or another delicate green leaf, to finish.

RECIPE COURTESY OF FROM BEDER’S KITCHEN COOKBOOK, A COLLECTION OF RECIPES AND REFLECTIONS FROM FOODIES ALL AROUND THE WORLD. ORDER A COPY HERE: AMAZON.CO.UK

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METHOD

• Preheat the oven to 180c. Grease a loaf tin with coconut oil.
• In a large bowl, mash the bananas. Whisk in the eggs, milk, vanilla, melted coconut oil and honey.
• In another bowl, mix together the flour, oats, cinnamon, baking soda and baking powder.
• Fold the dry ingredients in to the wet and mix well. Stir through the blueberries.
• Pour into the tin and spread out evenly. Sprinkle the top with oats.
• Bake for 45 minutes. Allow to cool in the tin for 10 minutes before turning out and cooling on a rack.
• Serve a slice warm with a spread of your favourite nut butter!

www.lovefreshberries.co.uk

For more healthy recipes, check out our gut-loving salad recipe