Just Recipes!

[Sarah_P]

Hmm, maybe I should add some celery for flavour and then just remove it at the end???

 

[Sarah_P]

Hmm, maybe I should add some celery for flavour and then just remove it at the end???

I have just re-read the recipe and realise you chop fine, so it breaks down. I am going to live dangerously and go for the celery.

 

[Jim]

OK, let me know what you think.

 

[IslandBreeze]

I keep seeing references to cauliflower mash - how are you making this? I love cauliflower. Any other good mash substitutes - can't get celeriac here.

 

[Jim]

I just do it the same as potato's IB. Boil them up mash them with plenty of butter and salt and pepper. Not quite the same consistency but OK.

 

[Sarah_P]

I make turnip mash IB, if you can get turnip there. Swede works ok as well.

Like Jim, I do the same and just mash with a little butter.

 

[IslandBreeze]

Thanks. Can't quite imagine how a watery veg like cauli works as a mash so I will have to try it to find out! I normally cook cauli only lightly so it's fairly firm - love it raw. Will let you know if I succeed - if it doesn't work I'll feed it to the baby, he'll eat anything and he loves cauli.

 

[Jim]

Make sure it's drained very thoroughly IB.

 

[woof]

BUMPING as it`s sooooo good

Jim`s Mum's Danish Meatballs1 lb pork mince (Cheap and fatty is better)
1 knob of Butter
1 dash Worcester Sauce
1 small onion
pepper and salt to taste
1 cup bread crumbs (not induction friendly, you could leave these out)
2 bay leaves
2 eggs
Anchovies (Optional)
2 teaspoons Dill herbs

Method

Chop half the onion finely, cut the remaining half it 4 chunks.
Mix all the ingredients together until they resemble a fine paste
Form into small balls with an anchovy in the middle of each ball.

Fill a deep pan with just enough water to cover the meat balls

Put the remaining onion and bay leaves in the pan.

Bring the pan to the boil and then insert the meat balls

Simmer for about 10 minutes or less depending on the size of the meat balls.

 

[Sarah_P]

OK, let me know what you think.

I was too lazy to go out for celery, so made it with pak choi and red pepper and was very nice. Was still a little watery, so will reduce it a bit more next time.

 

[Sarah_P]

This is from Neris and India IPG cookbook.

Smoked Mackerel Fish Cakes

Serve 4

1/2 butternut squash peeled and cubed
1 small egg
2 mackerel fillets
1 tb spoon fresh parsley chopped
Splash of olive oil
Knob of butter
Lemon wedges to serve

Steam squash, mash roughly and leave to cool for 5 mins
Add egg
Flake fish and add parsley and fork through the mash
Form into cakes and put on silicon paper in fridge for an hour
Heat oil and add butter. When it stops foaming carefully lift the cakes with a fish slice and place into the oil. Leave alone for 3 mins until crust forms and then turn over and cook other side. Serve with lemon.

In phase two on IPG you can coat in oatmeal before frying. I guess this is the same as OWL in Atkins

 

[Jim]

They sound yummy Sarah. I'll have to give that a try. Thanks.

 

[Lynn8124]

Is there any easy diy low-carb sauces?

 

[Jim]

There must be some Lyn. I'll see what I can find later love.

 

[Sarah_P]

Thai Green Chicken Curry (from IPD book)

Serves 2
1 can coconut milk
125g button mushrooms
125g whole green beans
4 skinless chicken breast cubed

For the paste
2 teaspoons corriander seeds
2 fresh green chillis with or without seeds
2cm of ginger, peeled and chopped
2 shallots
2 cloves garlic
stalks from handfull of fresh corriander
Handful of fresh thai basil or ordinary basil with mint added
1 stalk lemongrass, peeled and bashed with rolling pin
6 black peppercorns
Juice and zest of 2 limes
1 teaspoons of fish sauce
1 teaspoon of tamari soy sauce

Dry fry corriander seeds for a few mins, put in pestle and mortar and crush. Put these and all other paste ingredients into blender and whizz with a little water.

Heat coconut milk in wok until boiling and simmer for 10 mins to reduce by a third.

Stir in paste and add chicken and veg and cook for about 5 mins or until chicken is cooked.

Remove from heat and allow to stand for 5 mins to thicken.

They make some fab thai pastes that I have used loads and so long as the carbs are ok, i would be tempted to buy one of these still. But it has to be a good one. I think Asda's own one is rank!

More thai recipes tomorrow! If you make it, please let the rest of us know how it goes.

 

[RainbowCookie]

Thanks so much for putting this on for me.

Whats tamari soy sauce? Normal soy sauce?? xx

 

[Sarah_P]

Thanks so much for putting this on for me.

Whats tamari soy sauce? Normal soy sauce?? xx

No problem Rach. I wondered that too about the soy sauce. I think it's just a brand name. I would use any soy sauce myself.

Putting on Thai Salmon Fishcakes tomorrow and might even try making them tomorrow also!

 

[Jim]

Oh great, I shall have to have a good shop on Saturday.

Any idea where you can get lemon grass? Don't recall seeing it in Tesco.

 

[Sarah_P]

Any idea where you can get lemon grass? Don't recall seeing it in Tesco.

I think I have bought it in Tesco before. I think they keep it with the fresh herbs? But if not, do you have an asian supermarket near you? They might have it. Or a Waitrose, they will have it.

Let me know how it goes Jim.

 

[Jim]

I will Sarah.