GetInMyGob

Saturday, 23 August 2014

Nectarine, Hot chilli & Orange Salsa with Fresh BBQ Octopus

Preparation Time - 10 minutes

Marinating Time -1-3 hours

Cooking Time - 1hr-1.5hrs

Ingredients -

1 Large Octopus- Ink removed/prepared by fish monger

2 Bay leaves

Sprinkle of black pepper corns

Squeeze of lemon juice

1 Cup of white wine

2 Cups of water

Nectarine, Hot chilli & Orange Salsa/ Marinade

1 Red onion - Finely diced

2 Ripe nectarines - Stone removed and roughly diced

1 Orange - Juice and flesh included and roughly chopped

2 Limes - Juiced

2 Medium green chillis - Seeds removed

2 Tablespoons of cornichons - Finely chopped

Large handful of parsley- Finely chopped

Sprinkle of rock salt & pepper

Dash of extra virgin olive oil

Instructions -

Start by adding the whole octopus to a large pan with the bay leaves, peppercorns, lemon juice, white wine and water and boil for 60-90 minutes or until it's tender when jabbed with a knife. Dry and cool then add a 4-5 tablespoons of the salsa and refrigerate until ready to BBQ. Place on a hit BBQ and cook briefly fro 1-2 minutes, then remove and serve.

For the salsa, chop and combine everything noted then test and adjust seasoning if necessary. You're aiming for a spicy, zesty combination which is well seasoned and will be a good contrast to the BBQ'd octopus.

Juicy Ripe Nectarine & Gorgonzola Salad

See the recipe on the Independent along with a load of other vegetarian recipes

http://blogs.independent.co.uk/2014/08/30/the-reluctant-vegetarians-juicy-ripe-nectarine-dolcelatte-salad/

Juicy Ripe Nectarine & Gorgonzola Salad

Preparation Time - 5 minutes

Cooking time - 0 minutes

Feeds 4

Ingredients -

4 Nectarines - Stones removed & roughly diced

200g Gorgonzola - Broken up into rough chunks

Small handful of parsley - Roughly chopped

Generous drizzle of extra virgin olive oil

Sprinkle of rock salt

Generous sprinkle of freshly ground black pepper

Instructions -

Combine as noted and serve :-) That simple

Tuesday, 19 August 2014

Minted Jersey Royals with BBQ Red Pepper Frittata Style

Minted Jersey Royals with BBQ Red Peppers Frittata Style

Preparation Time - 20-25 minutes

Cooking Time -10-15 minutes

Feeds - 4-6

Ingredients -

700g Jersey royals

Handful of fresh mint leaves

Large knob of butter

Glug of olive oil

Sprinkle of sea salt

Sprinkle of black pepper

Roasted/ BBQ red peppers - Roughly chopped into long strips (homemade or shop bought in a jar)

6 Large organic eggs - Whisked

100g Parmesan - Finely grated

Instructions -

Boil the new potatoes with a half of the mint leaves for 10 minutes or until soft. Drain and leave to dry out.

In a large frying pan add a knob of butter along with a glug of olive oil, season and add in the new potatoes. With a potato masher or the back of a spoon gently press or squash the potatoes and cook on a medium to high heat turning the potatoes over after they've cooked for 3-4 minutes and turned golden brown and crispy. Roughly chop and add in the remaining mint leaves followed by the red peppers ensuring you spread them evenly through the potato. Next pour over the whisked egg and add the grated Parmesan. Continue to cook on a medium heat for 2-3 minutes before placing the frying pan under the grill to crisp up the Parmesan topping (if you have a plastic handle make sure you don't have this under the grill...it will melt!)

Once golden and crispy, slice up and serve.

Sunday, 10 August 2014

Life With A Sprializer - No Carbs :-)

Chilli & Lemon Zest Mussels with Cracked Black Pepper, Courgette Pasta & Samphire

This is the perfect, super quick, diet dinner. It's filling, tasty and carb-free plus you can eat as many portions as you want without having the guilts. It's a crowd pleaser and satisfying even for those not on a diet. Everyone will appreciate this dish. How could you not?

Preparation Time - 5-10 minutes

Cooking Time - 5 minutes

Feeds 4-6

Ingredients -

Glug of olive oil

1 White Onion - Diced

2 Large cloves of garlic - Crushed and finely sliced

1/2 Cup white wine (spare a glug of what your drinking)

500g Mussels - De-bearded/Cleaned

3 Large handful of samphire

3 Courgettes - Spiralized to create a non carb version of pasta / Or finely sliced into long thin lengths

1 Medium red chillli - Finely sliced

Zest of 2 lemons

Generous sprinkle of freshly ground/cracked black pepper

Instructions -

Add a glug of olive oil to a large pan and add the onions and garlic, cook for a minute or so then add the white wine followed by the mussels. Cover with a lid and cook on a medium to high heat for 2 minutes. Next add in the samphire, courgette and half the chilli and half the lemon zest, stir then cook with the lid on for a further 2 minutes. Serve once all mussels have opened (those that haven't opened don't eat). Sprinkle over the remaining lemon zest, chilli and add more black pepper.

Serve it up as fairly as you can..tongs can help.

Sunday, 3 August 2014

Hot Smoked Paprika, Oregano Flower & Pepper BBQ'd Chicken

Preparation Time - 10 minutes

Cooking Time -30-35 minutes

Feeds -4-6

Ingredients -

1 Large Organic Chicken (I always try and go with the best quality you can afford and try and avoid buying from supermarkets)

Glug of olive oil

Hot Rub Ingredients -

2 Tablespoons of hot smoked paprika

1 Teaspoon of white pepper

Good sprinkle of freshly ground black pepper

Sprinkle of smoked rock salt

Handful of dried oregano flowers/ or oregano

1 teaspoon of fennel seeds

Instructions -

Remove any string from the bird and rinse, place in a pan and drizzle with olive oil then combine all the hot rub ingredients together and sprinkle over and rub into the skin and legs of the bird.

Allow to marinate if you have time for an hour or so or transfer straight to a hot BBQ.

Place the lid on the BBQ and cook it breast side up- this saves the breast from burning .

Cook for 20-25minutes and then slice into the thigh and side of the breast to see how thoroughly it's cooked through. Only serve when the juice from the chicken runs clear.

Cook for a further ten minutes and check again. Allow to rest for at least 5 minutes before serving. You can also keep it warm on a higher shelf over the BBQ while you cook any sausages or vegetables.

Wednesday, 30 July 2014

Zesty Halloumi, Avocado, Pickles & Green Bean Gem Salad

If you're in need of inspiration for dinner look no further...go green and go with this!

Preparation Time - 5-10 minutes

Cooking Time - 5 minutes

Feeds-4-6

Ingredients -

3 Gem lettuce

Handful of green beans - Ends trimmed

Small dash of oil

1 Pack of halloumi - Sliced into 8 (ish) slices

2 Ripe Hass avocados - Roughly cut
6 Sweet gherkins - Sliced lengthways into four

Sprinkle of rock salt

Generous sprinkle of freshly ground black pepper

Lemon Dressing-

Juice of 1 lemon

Sprinkle of rock salt

Sprinkle of freshly ground black pepper

Big glug of Extra Virgin Olive Oil

Instructions -

Start by cutting the ends off the gem lettuce, wash the leaves, then pat dry with paper towel or shake to remove excess water.

Add the beans to a pan with a dash of oil and cook for 1-2 minutes on a medium heat- don't over cook, you still want them crunchy. Once cooked sprinkle over the gem leaves. Next add the sliced halloumi to a non stick pan and cook on a medium to high heat for 3-4 minutes- I like to just cook one side of the halloumi so you get the contrast of crunchy versus not so crunchy.

While the halloumi cooks combine the super simple lemon dressing ingredients in a jar and shake until thoroughly mixed.

As soon as the halloumi is ready add to the salad along with the avocado, gherkins and drizzle over half of the dressing, gently mix the salad and drizzle over the rest. Add a little extra seasoning and serve.

:-)