Spicy Monkfish Ceviche

Ceviche is a method of cooking fish in lime juice, no heating element required. This would make this a super dish for 'cooking' on a camping holiday or even on a picnic. However, you must ensure to use the freshest possible fish from your fishmonger.

Some people would have an automatic aversion to the thought of eating monkfish after just been soaked in lime juice. But once you taste the fish and experience the utter tenderness of the monkfish (when overcooked on heat can be chewy and tough), you'll never want to cook monkfish the conventional method again. 

This is a superb dish to cook as a starter for a dinner party, or simply for a drinks party using tortilla chips as you spoons.

Serves 2 as a starter

Ingredients

• Monkfish, 2 portions (get fishmonger to take the membrane off and to fillet it)
• 4 limes, juiced.
• 1 jalapeno pepper, sliced thinly (or red chilli)
• 4 spring onions, diced.
• 2 tbsp of oil
• Salt & pepper

To Serve

Chopped Fresh Coriander, extra limes and tortilla Chips

Method

1. Cut the monkfish into very small pieces and place in a wide shallow bowl.
2. Add the lime juice, half the jalapeno pepper and half the spring onions. Also add the oil and pepper.
3. Allow to marinate for 15 minutes and then drain to prevent further cooking.
4. Place in a clean bowl, season well and freshen it up with the remaining spring onions and jalapeno pepper.
5. Serve with fresh coriander, lime wedges and tortilla chips.

Seriously addictive!!

Low Fat Mexican Turkey Bean Burgers

Burgers are reserved for treat days and not something I would indulge in every week. However these turkey bean burgers are super healthy, low in fat and full of protein; you could eat them everyday of the week if you wished!!!!

This recipe is super quick using a food processor, and the mixture can be frozen also, making it super convenient to have healthy burgers close by; guilt free!

Ingredients

• 370g of diced turkey breast
• 400g tin of kidney beans (or black eyed beans would work well too)
• 3 tsp of chipolte paste
• 8 slices of spicy jalapeno pepper
• 1 brown onion, sliced
• 1 slice of wholegrain bread
• Salt/pepper
• 4 spring onions, sliced thinly
• 4 tbsp of chopped coriander

Method

1. In a food processor, add the onion and the bread and pulse until combined.
2. Then add the beans, tukey,salt, pepper, chipolte paste, and jalapenos.
3. Blitz the ingredients until smooth
4. Transfer the mixture to a bowl and refrigerate for an hour.
5. Mix in the fresh herbs and the spring onions to the turkey mixutre.
6. With wet hands, mould the burgers into the desired size or use a measuring ring. (you can make mini burgers, or whoppers; the choice is yours). I'm making 2 burgers and freezing the rest for a future dinner.
7. Place the burgers on baking paper.
8. Cook in an oven preheated to 200 degrees, until cooked through (depending on their size, mine took 30 minutes)

Best accompanied with spicy potato wedges and homemade guacamole, or spicy pink sauce made with shop bought salsa and mayo.

Got Leftover Chicken? - Low Fat Chicken & Avocado Salad Mexican Inspired

Still trying to maintain the low fat vibe (whilst I secretly snack on breakfast muffins and leftovers from the bun display), here's a really quick salad I threw together in 2 minutes flat, using leftover roast chicken and my neighbours Peter and Betty's amazing lettuce fresh from their garden. (Best lettuce ever tasted).

Serves 1

Ingredients

• Good lettuce
• 1/2 avocado, sliced
• 1 tomato, deseeded and cut into strips
• 3 inch piece of cucumber, deseeded and cubed
• 4 tbsp of chopped coriander
• 1/2 a deseeded red chilli
• 1 tsp of olive oil
• 4 tbsp of red kidney beans from a can, rinsed
• 2-3 slices of leftover chicken
• 1/2 lime

Method

1. Wash all your ingredients well and dry.
2. Its a simple assembly job of everything on a plate, scatter with the chilli, drizzle with the oil and lime juice.
3. Simple, yet fresh and tasty.

Low Fat Chilli Con Carne

After a crazy few weeks of getting Sika Lodge ready to be open for business, I’m finally back in my (brand new) kitchen and cooking our dinners again. Yay!!!

T’was a hard slog and actually over the last week I was even forgetting to eat I was so busy!!!! Imagine that!!! It’s first, let me tell you!!!!

I’m out of my mom’s kitchen and relishing my new kitchen, with all my new Neff appliances. But you know what, after all that hard work, and time still not on my side (still commuting to cork daily to work), I’ve been craving something with a punch, that’s effortless and convenient, that won’t compromise on calories naturally.

Those who know me know that I’m a big advocator of turkey mince, it’s so versatile and more importantly low fat and packed full of protein. This recipe puts a Latino twist on my turkey mince…… it’s my Low Fat Chilli Con Carne recipe. I’m not including the normal accompaniments here, but some guacamole, sour cream, grated cheese and tortilla chips would make this the ultimate fiesta dinner for a crowd at the weekend also!!!! Super casual, super tasty, and diet friendly!!!!

If I’ll be having drinks parties (and I will!!) off season of course, this Chilli will certainly be served to my guests. Though, in that case, I would opt for the steak mince.

Serves 4

Ingredients

·         400g turkey mince

·         Garlic clove, diced

·         1 onion, diced

·         1 tin of chopped tomatoes

·         1 tbsp of tomato puree

·         1 tin of kidney beans (rinsed)

·         1 tbsp of ground cumin

·         1 tbsp of ground coriander

·         1 large red chilli, deseeded and diced

·         ½ tbsp. of brown sugar

·         5 table spoons of fresh chopped coriander

·         Salt/pepper/low fat oil spray

To serve : rice or low fat baked sweet potato wedges

Method

1.       Get a pan on medium heat and spray with low cal spray

2.       Add the mince and brown

3.       Add the garlic and onion and fry for a few minutes

4.       To this stir through the tomato puree and tin of tomatoes.

5.       So as not to loose all the tomato juices in the tin, pour water a quarter full, swirl  the tin and add to the pan.

6.       (at the point, this is a base for any turkey mince dish (i.e. Spaghetti Bol, so you could easily add pesto and basil for a low fat Italian Spag Bol)

7.       Cover the mince, leave to simmer for 30-40 minutes.

8.       Then uncover, add the chilli, cumin, coriander and sugar.

9.       Rinse the kidney beans and add them also.

10.   Stir thoroughly and cook for a further 5 minutes.

11.   Add the chopped coriander and serve with either rice or potato wedges (optional cheese, sour cream, tortilla chips, and guacamole of course)

Mexican Spiced Fish with Tomato & Avocado Salsa

When buying avocados and want to use them immediately, make sure you buy the ready ripe ones, as there is nothing worse than cutting into a hard avocado, lacking in creamy texture and flavour. Last week I bought two avocados with the intention of making a Tricolore Salad. But alas, they were hard as rocks. I put them in my banana bowl at home and they’ve only just come ripe (and bananas are now black, perfect for making banana loaf actually).

This recipe is for a Mexican spice rub and a spicy avocado and tomato salsa. It’s a really quick low fat supper, and if you were to use it as an entertaining meal, add some crush baby potatoes and green beans. The spice rub can be used on any seafood or meat really, its very versatile. Cod is my absolute favourite fish, but these days going into my fish monger I feel guilty for buying it as its getting scarcer. However I’ve found my alternative in colely. If you haven’t tried it I urge to get some next time you’re in the fish shop. It’s the same texture, and very close to the flavour, perhaps a little more robust, and it’s half the price!!! This spice rub goes well with most white firm fish however, so just buy a bit of what you fancy!

Serves 2

Ingredients

·         2 pieces of colely (or other white firm sustainable fish)
·         Olive oil
·         Salt & pepper
·         Spice rub
·         Salsa

Spice Rub

·         2 tbsp of chilli powder
·         2 tbsp of ground cumin
·         1 crushed garlic clove
·         ½ tbsp dried oregano
·         1 finely diced onion

Avocado and Tomato Salsa

·         Juice of a Lime
·         6-9 Cherry tomatoes
·         ½ crushed garlic
·         2 tbsp chopped coriander
·         ½ olive oil
·         ½ diced red onion
·         ½ deseeded red chilli, diced
·         1 avocado, diced
·         ½ tsp of sugar
·         Salt and pepper

Method

1.       Combine the spice rub in a bowl. Pour in a little oil to form a paste.
2.       Rub the spice paste into the fish
3.       Preheat the oven to 180 degrees
4.       Bake the fish for 15-18 minutes
5.       Meanwhile to make the salsa, peel and cube the avocado, quarter the tomatoes, and add the remaining ingredients. (It’s good to let this sit for at least 10 minutes to help the flavours get friendly)
6.       Serve the fish with a dollop of salsa. (the salsa will hold perfectly well for 24 hours in the fridge)

Don't forget to vote for me in Chef Factor...here's the link

http://www.cheffactor.ie/content/competition-entries/serenas-scallops-spicy-dhal-mint-yogurt-dressing

Stuffed Pepper Mexican Style

I’m in the mood for Mexican flavours, but on the low fat side. One of the staples of the Mexican diet is rice. Now I’m not saying rice is bad for you, on the contrary, rice is a great sources of energy. But I’m hoping to steer clear of carbs this week, and hope to make a low fat, high protein dish. So I’ve decided to make some Mexican Stuffed Peppers. In order to make this the low fat, high protein way, I’m using turkey mince and kidney beans. The use of coriander and cumin will make this a great flavourful dish. If you serve this with a big green salad you have the makings of a  great dinner. The peppers keep well too, so there is enough made to cover me for my lunch tomorrow also, just pack it in an air tight container when cooled and reheat in the microwave for approx 3 minutes. How economical is that!

Ingredients

·         Mince turkey meat
·         250g (drained) can of kidney beans (rinsed thoroughly)
·         ½ onion, diced
·         2 peppers (red & yellow)
·         ½ courgette, diced
·         1 tbsp of ground coriander
·         1 tbsp of ground cumin
·         1 tbsp chopped coriander
·         ½ tbsp of brown sugar
·         4 chopped tomatoes
·         ½ tbsp of tomato paste
·         ½ a deseeded diced red chilli
·         1 minced garlic clove
·         Green Salad to serve

Method

1.       Preheat the oven to 200 degrees
2.       Cut the red and yellow pepper in half vertically. Place in oven proof dish, cut side down and bake for 10 minutes in the oven.
3.       Fry off the turkey mince and add the onion and garlic and chilli, fry for a few minutes.
4.       Add the chopped courgette, tomatoes and tomato paste to the pan, and sauté, stirring occasionally.
5.       Bring to the boil then simmer for 10 minutes until a thick sauce has formed.
6.       Add the ground spices, kidney beans, sugar and chopped coriander and mix well.
7.       Turn over the cut peppers and spoon in the mince mixture until you completely fill the pepper.
8.       Add water to the dish to come up ¼ of the way of the peppers.
9.       Cover with foil and return to the oven for 15 minutes.
10.   Serve with your salad.

Spicy Scrambled Eggs That'll Kick Your Ass

I'll be honest, I'm not a huge scrambled egg fan, I find them to be quite blah! This morning I needed a breakfast to keep me going late into the afternoon, that won't pile on the pounds like a full Irish Fry-up would. Ever the calorie conscious I need something light yet filling. Eggs are a great source of protein and they do give you lots of energy and keep you fuller for longer.

 So I set about to figure out a tasty egg breakfast that's semi-low fat.

 That's when I came up with Mexican scrambled eggs. That would satisfy my need for spice and kick ass flavours and its also quite a low fat breakfast. After eating it, I'm truly converted to scrambled eggs the Mexican way!!! And you know what......why reserve this recipe totally for breakfast, this would be a fantastic lunch, or a great evening supper also. This recipe is for a one person serving, so change the quantities accordingly. ¡Buen Provecho!

Serves 1


Ingredients

• 2 medium free range eggs
• 10 mls of semi skimmed milk
• 1 tomato diced
• 1 quarter red onion, diced
• 1 slice of spicy jalapeno pepper, diced (add more or less depending on how hard a kick you want)
• Salt & pepper
• 1/2 a corn tortilla
• Spray of low fat oil
• Chopped coriander
• Tabasco sauce to serve.

Method

1. Roll the corn tortilla, and then snip with a kitchen scissors into small strips
2. Heat a frying pan to medium, add the tortilla strips and fry them with a 2-3 sprays of low fat cooking oil
3. Remove the tortilla strips, and add the tomatoes, jalapenos, and onions to the pan. Spray more oil if needed.
4. In a jug, break the eggs, add some salt and pepper and the milk, whisk briskly to combine.
5. Add the eggs to the pan and gently fold into the tomato and onion mixture.
6. Return the strips of tortilla back to the pan and fold into the eggs. Careful not to over cook the eggs.Take them off the heat while they still soft. 
7. Mix in the chopped coriander, splash on as much tabasco sauce as you can brave and enjoy!

Low Fat Mexican Baked Cod

Fish is great to eat when you are trying to maintain a low fat diet. It’s really low in fat, and full of protein so its just really what you decide to put with it that is the deciding factor on whether it’s a low fat meal or not. For instance deep fried fish is a big no-no for those on a diet. Though in saying that, you only live once so every once in a while traditional fish n’chips is a big favourite of mine. All the other times however, I try to come up with new low fat dinners using fish, that keeps things interesting. After a meal out in Café Mexicana recently in Cork City, I’m hoping to recreate one of the dishes I ordered. It was Mexican baked fish. I’m hoping to reinvent that meal, without the calories that came with it, i.e corn tortilla chips and cheese. Though don’t let me stop you if you looking to have a treat with dinner. This recipe is going by memory from the tastes I can remember from that meal, though there was Sangria involved, which always tweaks the memory slightly…..

Serves 2

Ingredients

• 2 fillets of cod
• 1 tin of chopped tomatoes
• ½ diced red onion
• 1 chopped clove of garlic
• 1 tsp of finely sliced jalapeno peppers
• 1 tbsp of ground cumin
• 1 tbsp of ground coriander
• ½ tbsp of brown sugar
• ½ tbsp of dried oregano
• Zest & juice of 1 lemon
• Salt and Pepper
• ½ can of kidney beans
• Medium bunch of chopped coriander
• Basmati rice to serve

Method

1. Preheat the oven to 180 degrees
2. In a pan, sauté the onion, garlic, jalapeños and spices and herbs.
3. Once they softened add the tin of tomatoes and sugar, salt, pepper and lemon zest and juice.
4. Allow it to cook down for 5-10 minutes
5. Add the kidney beans and mix to combine
6. Place the cod in an oven proof dish, and pour the tomato mixture over
7. Baked in the oven for 15-20 minutes (depending on the size of your fish)
8. Serve with chopped fresh coriander and basmati rice.

Cinco de Mayo: Chili SIN Carne

To celebrate Cinco de Mayo, I thought I'd make something with a Mexican theme......but with ingredients limited (cause I forgot about Cinco de Mayo), and as I associate Mexican food with weekend treats, I came up with this Chili Sin Carne (sin= without, en Espanol)....i.e. Vegetarian (sinless) Chili..........Sounds boring I know, but trust me its bursting with heat from chilies and freshness from the coriander, and fragrance from cumin and coriander!!! What more could a dieter ask for!

Serves 4

Ingredients

• 1 clove garlic chopped
• 1 onion chopped
• 1 red chili chopped
• 1 tsp olive oil
• 1 carrot, chopped 
• 1 yellow pepper, chopped
• 1/2 courgette, chopped
• 5 mushrooms, halved
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 1 tbsp brown sugar
• 1 tbsp tomato paste
• salt & pepper
• 100g drained kidney beans
• Chopped coriander

Method

1. Heat a pan on medium heat
2. Heat the oil and fry the chili, onion and garlic
3. Add the other chopped vegetables
4. Add salt and pepper
5. Mix and fry for 2-3 minutes
6. Add tinned tomatoes and the tomato paste
7. Mix to combine and cover for 30 mins on low heat
8. Add the spices and sugar and kidney beans and cook for further 10 minutes
9. Sprinkle with coriander, and see serving suggestions

This is the basic recipe, it can be tweaked to taste! I'm having mine with a baking potato.

For a dinner party, serve with sour cream, tortilla chips, and basmalti rice or potato wedges, and of course the EVIL cheddar cheese!!!! Delish!