HEALTHY-CHEF

Really good food...that's really good for you!

Rosemary Salt

by Leave a Comment

 

IMG_2042

Rosemary Salt
 
Save Print
This doesn't really constitute a recipe but I literally use it every other day in my kitchen and it's so simple it's genius.
Ingredients
  • 50g coarse sea salt
  • 2 or 3 stalks of rosemary, leaves picked
Instructions
  1. Place the sea salt and rosemary in a jar
  2. Shake!
Notes
Try this seasoned salt when roasting potatoes, meat and vegetables.

 

Share

Herb Remoulade

by Leave a Comment

 

IMG_1920

Herb Remoulade
 
Save Print
Prep time
Total time
 
Continuing with my Swedish love affair this punchy little sauce if fabulous with my fish cakes and most other fish recipes. L Any leftovers will keep well refrigerated for up to 2 weeks and would go really well in a cheese or ham sandwich.
Author:
Recipe type: Sauces
Cuisine: Swedish
Serves: 1 bowl
Ingredients
  • 1 tablespoon cornichons
  • 1 teaspoon capers
  • 200g homemade/good quality mayonnaise
  • 3 tablespoons creme fraiche
  • 1 teaspoon dijon mustard
  • 1 teaspoon curry powder
  • 2 tablespoons chives, chopped
  • 2 tablespoons tarragon, chopped
  • 2 tablespoons carrots, finely chopped
  • 1 tablespoon lemon juice
  • sea salt & freshly ground pepper to taste
Instructions
  1. Chop the cornichons and capers together, then place in a mixing bowl with the remaining ingredients.
  2. Stir well and season to taste with salt and freshly ground pepper.
  3. Cover and put in the refrigerator until ready to serve.

 

Share

Mustard Cream

by Leave a Comment

 

 

IMG_1904

Mustard Cream
 
Save Print
Prep time
Total time
 
Very simple, quick and easy to throw together and goes really well with beef dishes. If you don't have sour cream, it works equally well with natural or greek yoghurt
Recipe type: Sauce
Serves: 6-8 portions
Ingredients
  • 1 small tub sour cream
  • 1 lemon, zest and ½ juice
  • 2 tbs dijon mustard
  • sea salt and pepper to taste
Instructions
  1. put all the ingredients together in a bowl and combine

 

Share

Peppercorn Sauce

by Leave a Comment

 

 

IMG_1890

Peppercorn Sauce
 
Save Print
Prep time
Cook time
Total time
 
A lovely sauce to accompany steak.
Serves: 6 people
Ingredients
  • 3 shallots, finely sliced (use small onions if shallots are unavailable)
  • ½ tsp coconut oil
  • 2 tbs peppercorns, bashed up in a pestle and mortar
  • 60ml brandy (optional)
  • 3 minced cloves garlic
  • 2 tsp dijon mustard
  • splash worcester sauce
  • 200ml double/single cream
  • 100ml beef stock (organic cube/homemade)
Instructions
  1. Heat a heavy bottomed frying pan on a medium heat
  2. Add the coconut oiled once melted add the sliced shallots and garlic.
  3. Add 4-6 tbs water and steam fry till the water has evaporated and the shallots have softened and turned lightly brown
  4. If using add the brandy keep the heat high till the brandy has reduced by half, lower the heat to a low flame.
  5. Add the peppercorns, worcester sauce and mustard, stir.
  6. Add the cream stirring constantly till fully combined then gently add the stock till fully incorporated
  7. Pour into a gravy boat and use immediately

 

Share

Gravy

by Leave a Comment

IMG_1887

Gravy
 
Save Print
Prep time
Cook time
Total time
 
The secret to perfect gravy is to ensure non of the meat's fat, particularly lamb, gets into the gravy, it leaves a greasy tasting gravy so if possible use a gravy separator.
Recipe type: Sauces
Serves: 6-8 people
Ingredients
  • 300ml Organic/homemade vegetable stock
  • 50mls (splash) red wine (optional)
  • 2 tbs tapioca flour
  • sea salt and freshly ground black pepper
Instructions
  1. Using a gravy separator or a jug pour any liquid from the meats roasting tray into it
  2. Place the roasting tin on your hob and pour in the vegetable stock and the red wine,if using.
  3. Bring to the boil then simmer , scraping the base of the tray to loosen and residue on the tin.
  4. Pour this into the separator or jug.
  5. Using either 2 tbs of fat from the seperator/top of the jug or 1 tbs of coconut oil melt in the base of the tray, then stir in the flour till it begins to brown.
  6. Gradually pour in the juices from the seperator/jug (ensure only the juice not the fat)whisking as you pour till you have a smooth gravy of the desired consistency.
Notes
To sweeten and help thicken the gravy you can add pureed vegetables (i.e. carrot and onion) to your gravy before serving.

 

Share

Homemade Fajita Seasoning

by Leave a Comment

 

Homemade Fajita Seasoning
 
Save Print
Prep time
Total time
 
Now I know it's a phaf...and possibly not something you're prepared to knock up for mid-week quick tea. However if you make a quantity, and it really only takes a few minutes, in advance and leave it in your herbs/spices drawer it comes in very handy, not only for fajitas but as a marinade(add olive oil)/rub for fish and meats. As for whether it's better than shop bought fajita seasoning, I think so it really does taste more authentic and smoky with the added benefit you know exactly what's in it.
Author:
Recipe type: Seasoning
Cuisine: Mexican
Serves: 1 small jar
Ingredients
  • 1 tbs paprika
  • 21/2 tbs chilli powder
  • 2 tsp onion powder
  • 1 tsp garlic powder (granules if you can't get powder)
  • 1 tsp cumin
  • 1 tsp chipotle pepper (chipotle rub as an alternative)
  • 1 tsp cayenne
Instructions
  1. Put all seasoning in a jar and shake!
Notes
If you like this seasoning next time double, triple even quadruple the ingredient measures as seasonings last forever and a day.

IMG_1843

Share