Fish is the dish

Daily recipe 27 March 2020

Hey all, how are you doing? Hope you are all keeping positive and ready for today’s recipe. How much fish do you eat each week? Fish, especially oily fish is a very important addition to our diets and a good source of Omega three and vitamn B12. To keep your immune system healthy you need to eat a well balance diet, including fresh or frozen fruit and veg. Sorry to be a spoil sport, but you also need to remember, while self isolating and lazing in front of the TV, you need to reduce your calorie intake. Less activity means less food. Simples.

Today is not so much a recipe, but suggestions for you to create tasty dishes using fish. Fish is a great brain food, so no excuses. Use you imagination.

Cook some brown rice or quinoa in vegetable stock, add chopped apple, walnuts and celery. Stir in some flaked smoked Mackerel , dress with olive mixed with crushed garlic, lemon juice and a teaspoon of horseradish. Sprinkle with chopped parley or dill. Serve with a light lunch or supper.

Cooked brown rice – leftover, perhaps – can be mixed with lightly fried, chopped onions, celery and grated carrot. Mix in tinned tuna fish, olives and a tin of chopped tomatoes. Spoon into halved, de-seeded pepper shells, sprinkle with grated cheese. Bake in the oven until the peppers are just tender. approx 40mins.

In a food processor add two tins of sardines in olive oil, drained. Add half a grated onion, half a teaspoon of curry powder, two chopped hard boiled eggs and two skinned, chopped tomatoes. Process until smooth. Spread on toast and grill or serve with crackers.

Process two skinned smoked mackerel fillets, with 250ml greek yoghurt, chopped parsley and a teaspoon of grated lemon rind. When smooth, turn into a bowl, serve as a dip with cucumber, celery and carrot sticks.

Dip fresh Mackerel fillets in beaten egg mixed with a teaspoon of English Mustard and coat in rolled porridge oats. Lightly fry in 1 tablespoon of olive oil. Serve with baked potatoes and grated carrot and orange salad.

There’s a few ideas to keep you going You can use different fish and vegetables, the choice is yours. Post your fishy photographs to twitter or Instagram, using the #northdevondoesfish. We will share them in next weeks blog. Stay safe. Eat healthy.

salads, fish, leftovers, seasonal food, vitamins
Stay safe, eat healthy

Spice it up

Start a saucy affair

How do you fancy something hot this summer? We all like a bit of spice in our lives now and again. Well, this week I’m going to give you all the ingredients you will need to “start a saucy affair”!

Some like it hot

There are any number of sauces and marinades on the market, all winking at you from the Supermarket shelves, with their bright labelling and clever marketing slogans all begging you to “EAT ME”. Do you ever pick up one of these products and read the ingredients? In most cases you will find the second one is usually sugar! Below you will find two recipes for sultry summer days, which are quick and easy to make and do not contain huge amounts of sugar, salt and other additives. Both recipes can be made in advance and stored in the fridge:

chicken, juices, roasting, sauce, healthy eating
Reserved roasting juices

Spicy Barbequed Chicken

You will need one large fresh free range chicken, or you can use, chicken pieces, thighs, drumsticks etc. If using a whole chicken, turn the chicken onto its breast on a chopping board. Using a sharp knife. cut through the chickens back bone from one end to the other. Turn the chicken over, place in a roasting tin, flattening the chicken and make slashes into the breast and legs of the chicken, to help absorb the sauce into the meat. The chicken will cook through quicker, with this method.

Set the oven

  • 1tbspn Mustard Powder
  • 1tbspn Curry Powder
  • 2tspns Chilli powder or to taste.
  • 1tbspn Worcestershire Sauce
  • 1tbspn Maple syrup
  • 1tspn Cider Vinegar
  • 4tbspns Tomato Ketchup
  • 2tbspns Olive oil

Place all ingredients in a bowl, whisk together to emulsify.

Spread all over the chicken, rubbing well into the slashes you have made. Roast at 200c, Gas Mk6, 400f, for about 1 hour, ( or barbecue ) still thoroughly cooked through. (If you use the Barbeque for this dish, you will not have the juices for the salad).

Drain the juices from the roasted chicken into a bowl. Whisk in 1 crushed clove of garlic. (Reserve for pasta salad)

Remove chicken to a serving dish.

salad, leftovers, sun dried, olives, pasta,
Pasta & Veg Salad

Pasta and Veg Salad

Cook 1 packet of wholemeal pasta, in salted boiling water, with a drop of oil, until al dente. Meanwhile, in a large wok or frying pan gently fry for 10 mins:

  • 1 chopped red onion
  • 2 chilli’s chopped (or to taste)
  • 2 large courgettes. halved lengthwise & sliced
  • 2 large red peppers, deseeded and sliced

Drain the pasta, Pour the reserved juices from the chicken over the veg, allow to bubble for 5 mins. Remove from heat. Add the drained pasta to the veg and mix to blend. Add:

  • 4 chopped fresh tomatoes
  • 2 tspns Capers, drained
  • 2 anchovy fillets, drained and chopped
  • 3 tbspns Olives, drained.
  • 2 tbsns Fresh basil and parsley chopped
  • Seasoning to taste

Mix together well, season to taste, serve with the chicken and salad leaves.

Any left over pasta salad and chicken can be stored in the fridge and mixed together to serve for tomorrows supper.

Enjoy your home made food and say NO to convenience foods. Its better for you and your pocket.

Fresh and Healthy

Say No to convenience foods

Following on from last weeks blog: https://truffleicious.blog/2019/07/06/summer-salads/ This week we continue with the fresh and healthy eating theme. Firmly saying NO to pe-packed, sugar and salt laden convenience foods.

Convenience foods, are notoriously bad for you as well as being considerably more expensive than fresh foods cooked from scratch. The salt and sugars added to these products are there to enhance the flavour and texture of otherwise, tasteless, over processed ingredients.

salads, olive oil, healthy eating, gluten free, pulses
Super Summer Salads

This week, I have for you a few quick recipes and tips, which I hope will inspire you to change both your eating and shopping habits for good.

Make your own dressings

Its really easy and much more cost effective to whisk up you own dressings. If you make a large amount in one go – I make 1ltr – and divide it equally into four different screw top jars. Empty gin or wine bottles are excellent or storing dressings, you are also doing your bit to save the planet at the same time. Special equipment, is not needed to make dressings. A simple balloon whisk will do, failing that a fork will combine the ingredients. After decanting into the storage bottles or jars, give them a good shake before serving, the ingredients will then emulsify – make sure the top is securely screwed on -.

recycling, dressings, salads, herbs, homemade
Gin bottle dressings
  • For the basic recipe you will need:
  • 180ml extra virgin Olive oil or Rapeseed oil
  • 60ml white, red or cider vinegar
  • 5ml Dijon on coarse grain mustard
  • Freshly ground salt and black pepper

Makes 240ml. Place all the ingredients into a large jug or bowl and whisk together, taste and adjust seasoning to taste.

You can experiment by using different flavoured oils, mustards & vinegars to your liking. If you find olive oil to strong a taste, replace half or all with rapeseed oil.

If making double the above recipe, divide into four. Add to each of the four portions of oil, add one of the recipes below:

herbs, basil, mint, dill, rosemary, lemon balm
Garden fresh herbs
  • Fresh Herb Vinaigrette 4 tabs Chopped herbs. eg: Basil, Mint, Thyme, Lemon Balm, Dill etc. A simple dressing for any salad.
  • Garlic and Chilli Dressing Add as many fresh crushed garlic cloves & chopped chillies to your taste. Drizzle over you home made pizza or mixed with sweetcorn & pulses for a ziggy bean salad.
  • Blue Cheese and Chive Dressing Mash 100g Blue Cheese with 2 tabs Milk. Add 2 tabs, freshly chopped chives. Whisk into the oil dressing. Gorgeous with wedges of Iceberg Lettuce.
  • Feta and Dill Dressing Mash 100g Feta Cheese with 2 Tabs Lemon Juice, Stir in 2 tabs freshly chopped dill. Whisk in the oil dressing. Lovely served with a traditional Greek Salad, or a simple cucumber salad.

You can experiment with the different ingredients, to make your favourite dressing, to use with your BBQ goodies.

Instead of buying tubs of Coleslaw or Potato Salads try making your own, by combining, grated or shredded veg (carrots, courgettes, red onions & fennel), or cooked potatoes with one of the dressing above. Your options are endless. Go on. Have a go, you know you want too.

For more recipes you can make from scratch, click the link below:

TRUFFLEicious Totally Homemade Food. light lunches, salads, bread, cakes — TRUFFLEicious.org

TRUFFLEicious Stable Kitchen, Great Chalfield, Atworth, Melksham, Wiltshire. SN12 8NJ 07778 15737 https://goo.gl/maps/4FccXTZaXuo

via TRUFFLEicious Totally Homemade Food. light lunches, salads, bread, cakes — TRUFFLEicious.org

Home made bread, Artisan Breads, Organic Bread, Cheese Breads, Sweet potato & walnut bread
The Staff of life

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