Last night was fab – a foodie evening at Jamie Oliver’s Recipease in Notting Hill. We met their producers of fine olives, nuts and oils, and did a little cooking ourselves. We made Stichelton, Pickled Pear and Rocket Salad, followed by Haddock with English Pesto and Croissant Bread and Butter Pudding with festive Jam and Custard. Here are some photos from the evening. It was great fun – thank-you to the Recipease and Taste of Jme team. The Jme range of artisan products is fantastic. I will definitely be back for more soon ;-)
I am back in St Tropez, finding more inspiration for delicious nutritious recipes. Everything has been great so far, from the seabass to sushi, crudite to cherries. We had a lovely lunch on a boat yesterday, prepared with lots of super-foods, from avocados to artichokes.
A selection of spaghetti with artichoke and tomato sauce, omelette with ham and cheese, salad with avocado and chickpeas, lamb chops with a herb crust and a simply grilled seabass fillet with lemon.
British Beef is famous all over the world for its taste and quality. What better than some delicious juicy burgers, made from lean beef, full of healthy protein and low in fat! Shop bough burgers can often be fatty and full of other bulking ingredients, such as bread crumbs, whereas these have nothing but pure ingredients, and I have served them with a fresh healthy tomato sauce, on skinny buns to keep calories down to a minimum.
For the Burgers –
2 x 500g Dutchy From Waitrose Organic Lean Minced Beef
1 white onion, finely chopped
salt and pepper
For the Tomato and Onion Sauce –
1 tin of Organic tomatoes in their own juice
1 clove of garlic
2 white onions
10 cherry tomatoes, halved
Skinny Buns –
6 burger buns, each sliced into 4, so they are much thinner than a normal whole burger bun. Toast on a hot griddle
Combine the ingredients for the burgers in a large bowl with your hands, then mould them into burger patties and leave to one side.
For the sauce, sweat the onion and garlic in olive oil until they are soft, then add the tinned tomatoes and cherry tomatoes. Season to taste
Cook for about 2o minutes, until the sauce has reduced and thickened.
Grill the ‘skinny buns’ until they are crisp.
Make sure your griddle pan is very hot and cook your burgers in a little oil, turning all the time to get those black criss cross lines
Serve with the sauce and some extra shredded iceberg lettuce and thin tomato slices.
Certain foods are accredited with being healers and re-juvinators – we have come to know them as ‘Superfoods’. They are high in anti-oxidents, rich in nutrients and even sometimes good fats as well. The avocado is a leader among this super healthy group. Avocados are a good source of fiber, potassium, and vitamins C, K, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One whole avocado contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K.
There are many recipes I will publish using avocados, but here is one that I made for a post workout lunch.
Chargrilled Salmon and Avocado Salsa -
Juice of 1 lime
1 handful of coriander, chopped
1 red onion, finely chopped
4 Salmon fillets
To make the salsa –
-Cut the avocado into small cubes
-Squeeze over the juice of one lime, which will stop the avocado going brown and is also an antioxident
-Mix with the finely chopped red onion and the chopped coriander
Simply grill the salmon for 6-8 mins per side depending on how thick the fillet is. When the fish flakes easily, you know it is ready.
Serve with slices of lemon and season to taste.
Salmon is high in Omega-3 fatty acids, vitamin-D and selenium. Omega-3 fatty acids are essential fatty acids, and we need them for good health, but our body cannot make them so we need them from sources such as salmon. They play a role in brian function, normal growth and can help prevent eye and heart disorders.
Another Superfood which is a great accompaniment to the salmon and avocado salsa is my –
Spicy Quinoa Salad
1 cup of quinoa, with twice the amount of cold water in a pan
1 red pepper, finely chopped
1 red chilli, finely chopped
1 handful of coriander, chopped
1 handful of mint, finely chopped
1 handful of flat leaf parsley, finely chopped
1 red onion finely copped
1 large tomato, finely chopped
olive oil to dress
-Rinse the quinoa well, then bring the quinoa to the boil then cover and simmer for ten minutes, until all the liquid is absorbed.
-Combine all the other in a large bowl, and when the quinoa has cooled slightly, add it to the mixture
-Dress with a little olive oil and garnish with more fresh coriander leaves
Quinoa is an ancient grain and a super complex carbohydrate source. It is gluten free and packed with hytonutrients, antioxidants and can help balance your blood sugar. It is also full of protein, fibre and a very versatile ingredient for healthy recipes which I will be adding to EmmaMcQueen.com soon.
After suffering through a record breaking ice cold ‘Summer’, finally, we have been rewarded with some decent weather! We could all be forgiven for not recognising that giant orange ball in the sky after the relentless rain, but now its back, lets make the most of it!!
Here are a few photos of what we have been upto. Tweet me your fun Summer pics @Emma_McQueen :-)
The sun is still shining bright, so what better than a crisp zingy salad, full of flavour and goodness. The refreshing taste reminds me of ceviche, and is the perfect light lunch to enjoy on a hot day like this. It is also #BikiniBody friendly, since it is carbohydrate free, the shrimp provide protein, and the tomatoes are very hydrating. As I have mentioned on EmmaMcQueen.com before, avocados are a superfood, so I have included them for their delicious taste as well as their amazing health giving properties. I have served them in little gem leaves, so they are perfect for picnics, as you can just pick them up and dig in, and they are great to share with friends.
INGREDIENTS (serves 4)
2 packets of cooked king prawns
1 red chilli
4 little gem lettuces
4 Tomatoes, finely chopped
1 avocado, scooped out with a t-spoon into small pieces
2 eggs, hard boiled, finely chopped, to sprinkle at the end as a garnish
Juice of 1/2 a lemon
Juice of 1/2 a lime
3 Spring onions, finely chopped
A handful of fresh coriander, finely chopped
Salt and pepper
– Combine all your ingredients in a large bowl
– Divide evenly between the little gem cups
– Sprinkle over a little chopped hard boiled egg and serve
I found there was no need to add olive oil or mayonnaise as the ingredients formed their own dressing when they released their juices, which makes it even more figure friendly ;-)
Curry has been our great nation’s favourite food for years. Sadly, though Indian food is delicious, it is notoriously fattening, with ingredients such as ghee (clarified butter), and other highly calorific additions which are hardly waist line friendly, and that is before even considering rice, poppadoms, naan bread and everything else that comes along for the ride.
Being a Brit, of course I love curry too, so it was necessary to come up with a recipe here that tastes good, looks good and is good for you, and your bikini body! This curry is an adaptation of a Tandoori, and is full of fresh fiery ingredients such as chilli and cayenne which are metabolism boosters. Share this with your friends this Jubilee weekend, so whether the weather is good or bad you will feel you have celebrated in style ;-)
This recipe works well with chicken or prawns, so pick which ever you prefer…
2 tsp Curry Powder
2tsp Ground coriander
2tsp Cayenne Pepper
2 Tomatoes, chopped
2 Red Onions
2cm Ginger, finely chopped
3 Cloves Garlic, crushed
1 Bunch of Fresh Coriander,finely chopped, plus extra for garnish to serve
1 Red Chilli, finely chopped (remove seeds to reduce spice if you prefer)
250g Natural Fat Free Yogurt
Juice of a Lemon
6 Diced Skin-less Chicken Thighs or 250g Raw King Prawns depending on your preference…
4 Hard Boiled Eggs to garnish – (optional)
Salt and Pepper to season
Side Salad Ingredients –
3 Tomatoes, chopped
1 Red Onion, chopped
1 Cucumber, chopped
A handful of fresh Mint leaves, finely chopped
Olive oil and lemon juice to dress
Whole cos lettuce leaves to serve
Salt and Pepper to season
Preheat your oven to 200C /392F / gas mark 6 / fan oven 180C .
Combine the Curry Powder, Ground Coriander, Cayenne Pepper, Tomatoes, Red Onions, Ginger, Garlic, Coriander, Chilli, Yogurt and Lemon to make a marinade
Using a large sandwich bag is a great way to ensure all the meat/prawns get an even covering of the marinade, so put the sauce in a bag with the chicken or prawns and seal. Leave the sandwich bag in the fridge for an hour to allow the flavours to permeate the meat.
Meanwhile, make your side salad which is a refreshing crunchy accompaniment to the curry.
Lay the curry out on a flat baking tray and put in the oven for 20-25 mins. You can finish it off under a hot grill to achieve that blackened Tandoori smokey taste.
Garnish with fresh coriander and halved boiled eggs to serve.