One Pot Mexican Rice

All cooked in one pot!! Not much washing up, quick and easy, what more could you want??
Oh yea you also have a very tasty syn free on extra easy meal or side dish.
This is lovely paired up with a juicy salmon fillet or chicken.

The whole pan served 2/4 people depending how hungry you are.

Ingredients

1 onion diced
8oz cremini mushrooms sliced
1 courgette diced
1 garlic cloves chopped
1 red chilli chopped
1 red pepper diced
1 tin tomatoes chopped
1 tsp chilli powder
1 tsp ground cumin
1 tin black beans drained and rinsed
1 cup rice
1.5 cups water
handful chopped coriander
juice of 1 lime
salt and pepper to taste

Method

In a large pan sprayed with frylight, fry the onions for 2 minutes, add the mushrooms, pepper and courgette fry for 2 minutes, in blender blitz the chilli and garlic then add to the pan, fry for 1 minute, stir in all the spices and tomatoes, add the black beans, stir in the rice and water, season to taste, bring to a boil then simmer for 20 minutes, stirring occasionally until the rice is cooked.
Stir in the coriander and lime juice.

Pico de Gallo (Salsa)

This is a fantastic salsa!! it is so versatile it goes with anything and is just as great by itself with some chips to dip for a treat!!
It is so easy to make and best of all syn free on extra easy.
I first made this dish to go with the Mexican Salmon Stack.

Ingredients

6 tomatoes deseeded

1 garlic clove chopped

juice of 1 lime

1 onion chopped

1 red and 1 green chilli deseeded and chopped

1 tsp ground cumin

½ tsp chilli powder

¼ tsp smoked paprika

¼ tsp salt

handful coriander finely chopped

Method

Couldn't be simpler, put everything but the coriander in a blender and blitz until it is all combined and coarsely chopped. Pour into a bowl and stir in the chopped coriander. Refrigerate for at least 30 minutes for the flavours to mingle.

Orange,Harissa and Giant Cous Cous Salad

This is a beautifully, light and refreshing salad, it compliments any meat or fish dish, or is great by its self.
It has a smoky kick from the harissa and a sweet note from the oranges with a slight tang from the lemon, the combination of flavours tingle your taste buds.

The whole dish is 5 syns on extra easy

It goes great with Griddled Chermoula Pork

Serves 6 as a side dish and 4 as a main

Ingredients

1 packet of giant cous cous, cooked as per packet instructions
4 oranges, 1 juiced, the rest segmented 2 syns
1 tbsp lemon juice
2 tbsp harissa 3 syns
1 tsp cumin
1 tsp ground coriander
1 red onion finely chopped
10 cherry tomatoes quartered
half a cucumber, peeled and de seeded, then finely chopped
handful of each coriander leaves and mint leaves, chopped

Method

Mix together the orange juice, harissa, lemon juice, cumin and ground coriander.
In a large bowl combine the rest of the ingredients, then stir in the dressing, leave to stand for 30 minutes then serve.

Griddled Chermoula Pork

This dish is normally done with lamb but as i couldn't get the cut of lamb i needed i decided to substitute it with pork and it turned out lovely.
It is sweet, spicy and juicy. It is great hot or cold.

3 syns for the whole tenderloin on extra easy.

Ingredients

1 large pork tenderloin all the fat removed and cut into 8 pieces.
½ red onion
1 small bunch of coriander
3 cm ginger
juice ½ lemon
1 tbsp honey 3 syns
1 tbsp ground cumin
1 tbsp paprika
1 tsp turmeric
salt and pepper to season


Method

Blitz everything but the pork in a blender, rub the marinade into the pork and leave it to marinade for  at least 2 hours.
Heat a griddle pan until it smokes, then spray the pork with frylight and griddle for 3-4 minutes on each side.

I served the pork with a beautiful Orange, Harrisa and  Giant Cous Cous Salad.

Spicy African Pork Tenderloin

This is another versatile recipe. You can have the pork in a meal with sides of your choice. I like it with coriander rice and Spiced Butternut Squash and Mint Yogurt Sauce. Or when it's cold you can slice it thinly and have it in a sandwich with lots of salad. It's great in a salad and i also put it in a pasta dish which i will post later.

It is syn free on extra easy.

Preheat oven 200c, 400f, gas mark 5

Ingredients

1 jarred red pepper
2 tbsp lemon juice
2 red chillies
½ tsp ground cumin
½ tsp ground coriander
2 garlic cloves
1 pork tenderloin


Method

In a blender blitz the first 6 ingredients until smooth.
Put the pork into a plastic bag cover with the marinade and rub it in, leave to marinade for at least 2 hours.

Put the pork onto a rack on a baking sheet covered with foil and roast in the oven for 20/25 minutes, until it is cooked to your liking.

Reserve the marinade and put it into a small saucepan, bring to a boil and simmer for 5 minutes, you may need to add a couple of tsps of water if too thick.
You can use this as a sauce, but be warned it is hot, i used it the next day in my pasta dish.
It will keep in the fridge for up to a week.
Mix it with mayonnaise for a sandwich with the pork.
Thin it down and make a salad dressing.
Rub it into any other meats of fish you are going to cook.
As i said it is very versatile!

Jalapeno and Coriander Rosti

I love potatoes and how versatile they are, but any potato that is fried is alway at the top of the list.

I love the kick from the spice and as coriander is my favourite herb it adds a delicious flavour.

The rostis go so well with chipotle yogurt and cajun salmon and a big salad!

They are syn free on extra easy.

Ingredients

1lb potatoes, i used maris piper

1 onion

1 tsp ground cumin

1 green chilli finely chopped

handful of coriander leaves chopped

1 egg beaten

salt and pepper

Method

Grate the potato and onion onto a clean tea towel, then squeeze out all the moisture, in a large bowl mix all the ingredients together.

In a large frying pan sprayed with frylight, flatten a spoonful of the mixture and fry for 3 minutes on each side until they are golden, transfer to a baking sheet, repeat until you have used up all the mixture. Spray with more frylight and bake for 15 minutes, until they are cooked through.

Spicy BBQ Sauce

I got the inspiration for this recipe from one of my favourite American Chefs Ina Garten. I have adapted it to be as Slimming World friendly as possible.

As she put it it is a fusion of world wide BBQ sauces, a bit of Indian, Chinese and American, with a touch of Britain in it too!!

The whole pan is 7 syns on extra easy, so it's up to you how much you eat.......

Ingredients

3 shallots sliced 

2 garlic cloves finely chopped

1 tub passata

¼ cup soy sauce

2 tbsp hoisin sauce (4 syns)

1 tbsp honey (3 syns)

3 tbsp worcester sauce

2 tbsp tomato puree

2 tsp english mustard powder

¼ cup cider vinegar

2 tsp cumin powder

1 tsp chilli flakes

1 tsp hot chilli powder (more if you want more spice)

Method

In a large pan sprayed with frylight, fry the shallots till golden and soft, then add the garlic and fry for 1 minute, put into a blender with all the other ingredients and blitz till smooth.

Return the sauce to the pan and bring to a boil then simmer for 20 minutes until it has darkened and thickened. Season to taste.

Then serve with whatever you like....

Goes great on Hunters Chicken, as a dip for chips, with a juicy steak or even pulled pork..

Garlic Tuna, Salsa and Roasted Spiced Butternut Squash

This recipe is in the October 2013 Slimming World Magazine. I have adapted it to my tastes. It is delicious! You have the meatiness of the tuna, the soft and warm sweetness of the butternut squash and the zing and kick from the light refreshing salsa, topped off with a crunchy salad.

The whole meal is syn free on extra easy.

Preheat oven 200c, 400f, gas mark 5

Salsa Ingredients

1 red onion finely diced

4 red chillies deseeded and deveined and finely chopped

1 red and 1 yellow pepper finely diced

1 tin chopped tomatoes

2 tsp dried oregano

juice of 3 limes

1 tsp sweetener

handful of chopped coriander leaves

salt and pepper to season

Salsa Method

Mix all the ingredients together in a bowl and let it stand for at least 20 minutes.

Spiced Roasted Butternut Squash Ingredients

1 butternut squash, peeled and cubed

1 tsp ground cumin

1 tsp ground cinnamon

½ tsp cayenne pepper

salt and pepper to season

Method

Spray a baking sheet with frylight, cover in a single layer with the squash and spray the squash with more frylight. Sprinkle over the cumin, cinnamon and cayenne pepper, then season, toss the squash to cover and bake for 35 - 40 minutes, turning and spraying half way through cooking.

Tuna Ingredients

2 8oz tuna steaks

½ tsp garlic salt

fresh ground black pepper

Method

Spray the tuna steaks with frylight, heat a griddle pan till smoking, sprinkle the garlic salt and pepper over the tuna and griddle the tuna for 2 minutes each side or till done to your liking.

Slow Cooked Lamb Curry

If you have a lot of time and fancy doing some cooking with great results this dish is perfect, it will impress any curry lover and they won't believe it is so healthy!!

Syn free on extra easy!!


Serves 4

Preheat oven 200c, 400f, gas mark 5

Ingredients

3 onions finely sliced
3 inches of fresh ginger peeled
3 garlic cloves
3 green chillies, deseeded if you like
½ tsp turmeric
1 tsp cayenne pepper
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli powder
2 tsp cinnamon
4 cloves
3 cardamon pods
1 kg lamb neck fillet, all fat removed and sliced
5 tomatoes quartered
1 cinnamon stick
2 bay leaves
½ tsp garam masala
large handful of coriander leaves

Method

Blitz the ginger, chilli, and garlic in a blender.
Heat a large oven proof pan sprayed with frylight and fry the onions until golden, add the ginger, chilli, and garlic, and fry for 2 minutes.
Add all the spices except the garam masala, cinnamon stick, and bay leaves fry for 2 minutes, then add the lamb cook until the lamb is browned, gently stir in the tomatoes, cinnamon stick, and bay leaves, cover and bake for 2 hours, check that it hasn't gone too dry every 30 minutes, if it has add some water. When the lamb is tender, serve with rice and sprinkle with the coriander leaves and garam masala.

I also like to serve it with Mint Yogurt Sauce

Beef Chilli

This is a tasty beef chilli, spicy, rich and full of vegetables.
Syn free on extra easy.
Great with rice, jacket potato and as Chilli Cheese Fries, or just by itself!

Serve 8

Ingredients

2 onions chopped
3 carrots chopped into small dice
2 red peppers diced
8 oz mushrooms chopped
1 kg extra lean mince beef 5% fat or less
2 garlic cloves finely chopped
2 red chillies finely chopped
1 tbsp ground cumin
1 tsp ground cinnamon
1 tbsp ground coriander
1 tbsp dried oregano
1 tsp celery salt
2 tsp red chipotle powder or hot smoked paprika
1 tbsp tomato puree
1 tube passata
1 tin of chopped tomatoes
1 litre beef stock
salt and pepper to taste

Method

In a large pot sprayed with frylight, brown the mince then remove, respray the pot then fry the onions for 2 minutes, then add the carrot and red peppers fry for 2 minutes, add the mushrooms, garlic and chilli fry for 1 minute. add all spices and herbs, stir in then add the tomato puree, passata, chopped tomatoes and beef stock, return the beef to the pan and bring to a boil the simmer for at least 2 hours, season to taste, if the chilli gets a bit dry add more water.

Creamy Coriander and Mint Chicken Curry

This is a lovely creamy curry without any cream or fat!
You can make it as spicy as you like by adding more chillies.
This dish is syn free on extra easy.


Serves 4

Ingredients

2 large boneless, skinless chicken breasts
8 oz cremini mushrooms quartered
2 onions roughly chopped
3 cloves
3 cardamom pods
1 cinnamon stick
2 cm ginger roughly chopped
2 garlic cloves
1 tsp chilli flakes
3 chillies roughly chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
salt and pepper
large handful of coriander including the stalks
handful of mint leaves
300ml chicken stock
juice of a lime
4 ripe tomatoes quartered and deseeded
coriander leaves to garnish

Method

Chop the chicken into 2 cm cubes.
In a large pan sprayed with frylight, fry the onions with the cinnamon stick, cardamon pods and cloves. When golden add the mushrooms and fry till golden, then add the chicken and brown.

In a blender blitz together the ginger, garlic, chilli flakes, chillies, ground cumin, ground coriander, turmeric, salt and pepper, fresh coriander and mint with ½ cup water to make a smooth paste.

Add to the pan and cook out for 2 minutes, add the stock and simmer for 20 minutes and the chicken is cooked through.
Add the lime juice, tomatoes and more salt and pepper if needed. Simmer for 5 more minutes then serve with rice and garnish with the coriander leaves and fat free natural yogurt.

Spicy Lamb Kebabs with Coriander and Chilli Sauce

These kebabs are great done on the bbq or indoors under the grill.
You can make them as spicy as you like by adding more chilli.
The lamb is so tender due to the marinating.
The sauce compliments the sweetness of the lamb and also makes a good dressing for an accompanying salad.


Heat the grill to medium high.

Marinade Ingredients

2 tsps ground cumin
2 tsps ground coriander
2 tsps grated fresh ginger
½ tsp salt
2 garlic cloves finely chopped
2 tsps water

Marinade Method

Blend all these ingredients together.

Kebabs Ingredients

4 lamb steaks cubed with all visible fat removed
1 red pepper
1 yellow pepper
1 red onion
8 oz mushrooms halved
Frylight

Kebab Method

Rub the marinade into the lamb chunks and marinate overnight if possible.
Thread the lamb and vegetables onto skewers and spray with frylight.
Grill on a bbq or under the grill turning every 3-4 minutes till cooked.

Coriander and Chilli Sauce Ingredients

½ cup coriander leaves
¼ cup mint leaves
2 spring onions chopped
2 tbsp water
1 tbsp lime juice
¼ tsp ground cumin
Pinch of salt
1 garlic clove
1 green chilli
Pinch of sweetener

Sauce Method

Blend all the ingredients together and serve with the kebabs and a green salad.