SALMON RED THAI CURRY WITH VEGETABLES & RICE NOODLES

I LOVE a red thai curry and have made many variations, some more tasty than others, and this has to be a new favourite!!!

Rather than just relying on a red curry paste as main flavouring, in this recipe the shop bought paste is blended with fresh ginger, garlic, lemongrass and onion to create the most wonderfully fragrant mixture which is fried off in a pan to release all aromas before coconut milk, fish sauce and maple syrup are added for one of the best red thai curry sauces I have ever had, included takeaway versions!

Add to the sauce you fav veggies (I chose broccoli, mushrooms and butternut squash) and a lovely fillet of salmon, cooked in the sauce to your liking to add maximum flavour to the fish. and you get yourself a show stopper of a curry!

I like to serve mine with plenty of thai basil and coriander on top and on a bed of rice noodles - total good mood food that will brighten up even the longest, coldest day of late February!

A new favourite!

Serves 2

INGREDIENTS

• 2 fresh salmon fillets
• 4 cloves garlic, minced or grated
• 1 small yellow onion
• 1.5- 2 inch fresh ginger, grated
• 1 lemongrass stalk, finely chopped
• 2-3 tablespoons Thai red curry paste
• 2 cans light coconut milk or your preferred fattiness 
• 1 tablespoon fish sauce or soy sauce 
• ½ teaspoon maple syrup
• 200g butternut squash diced
• 200g broccoli
• 150g mushrooms, sliced
• 2 salad onion, sliced 
• juice from 1 lime
• 1/4 cup coriander + thai basil, roughly chopped
• rice noodles, for serving

METHOD

• Add the chopped onion, garlic, ginger, lemongrass, green onions and red curry paste along with ½ a can of coconut milk to a high speed blender. 
• Blend it to a smooth sauce. 
• Pour this into a sauce pan and bring it to a boil. 
• Simmer and cook gently for 5-6 minutes, until the curry is fragrant.
• In a separate frying pan dry fry the mushrooms with a little salt and continue to cook it it reduces its moisture. 
• Add diced butternut and broccoli to the curry and cook it almost tender, about 3 minutes. 
• Add the remaining the coconut milk, fish sauce, and maple syrup. 
• Stir to combine, bring the mixture to a boil, add the salmon slices. 
• Cover and cook 5-6 minutes or until the salmon is cooked to your desired doneness. 
• Remove from the heat and stir in the lime zest, lime juice, cilantro and/or basil. 
• To serve, divide the rice noodles between bowls and generously spoon the curry with salmon and vegetables over the rice. 
• Top with extra herbs and lime juice. 
• Enjoy

LEEKS AND GREENS WITH EGGS AND POTATO

I am a little bit of obsessed with this breakfast for dinner or "brinner" situation here! 

Why? Well slowly sautéed potato, leeks and onion work an absolute treat when combined with plenty of

wilted kale and spinach and the surprisingly amazing seasoning combo of ground cumin and dill - I would have never thought that would work but WOW I am obsessed with depth of flavour those two add to relatively simple ingredients. 

Top this all with some fresh, just set eggs and final drizzle of paprika and chilli flake infused butter and you get yourself one show stopping, vegetarian friendly and pretty healthy supper! A new favourite of mine when I want comfort food that delivers on the nutrient side also!

SERVES 2

INGREDIENTS

• 1 large onion
• 2 leeks
• 400g baby new potatoes
• 150 kale
• 200g spinach
• 1 tbsp Ground Cumin
• 1 bunch of Parsley
• 1 bunch of Dill
• 4 Eggs
• 200g Greek Yoghurt
• 30g butter
• ½ Tsp smoked Paprika
• Pinch of chilli flakes

METHOD

• Finely slice the onion and leeks and dice the potato into roughly 2cm cubes.
• Sweat in 3 tbsp of olive oil over a medium heat until the onion and leek are turning golden and the potato is softening. 
• This will take about 7 or 8 mins.
• Slice the kale, add it to the pan and cook for another few mins until soft.
• Now add the spinach in 2 halves, with a pinch of salt each time, and let it wilt down.
• Once all of the spinach is cooked, finely chop all of the herbs and add along with the cumin and a big pinch of salt.
• Once the herbs have wilted, taste and check for seasoning. 
• After you add the eggs it will be harder to season the mix so do it now.
• Make four little dips in the vegetable mix and crack an egg into each one. 
• Cover the pan with a lid and let the heat and steam cook the eggs.
• Take the pan off the heat just before the eggs are done, they will keep cooking for another minute or so. 
• Add a few dollops of Greek yoghurt and spread it around a bit. 
• Melt the butter in a small pan. Once hot, add the paprika and chilli and swirl the butter around before pouring it over the eggs.
• ENJOY!

GNOCCHI WITH SMASHED PEAS, LEMON & PARMESAN

Is it just me or does spring need to hurry the hell up because I cannot take another grey, cold and rainy day!!!

While we may have to wait a little for the seasons to change still, I was feeling more than ready for some more spring inspired, vibrant recipes and these pan fried gnocchi with smashed peas, asparagus, lemon and Parmesan ticked ALL those boxes!

Literally brighter days on a plate and a real joy to eat.

SERVES 2

INGREDIENTS

• 160g Frozen Peas
• Bunch of Asparagus
• Bunch of Basil
• 500g Fresh Gnocchi
• 3 Tbsp Crème Fraîche
• 80g Grated Parmesan
• 2 Tbsp Unsalted Butter
• Olive Oil
• Lemon
• Black Pepper
• Salt

METHOD

• Add all but a handful of the frozen peas to a blender or pestle and mortar and pulse/smash until pulpy.
• Trim and slice the asparagus, and roughly chop the basil.
• Bring a large pot of water to a boil, season with salt and blanch the gnocchi until they float to the top. Fish them out into a bowl and coat with a dash of oil. 
• Grab yourself a mugful of the cooking water and save that for later.
• Blanch the asparagus and that extra handful of peas for 1 min, drain and set aside.
• Now, heat a large frying pan over a high heat. Add a shot of oil and let that get nice and hot.
• Add the gnocchi and cook until golden brown. Keep the gnocchi moving regularly.
• Add the butter and cook until brown and the gnocchi is glazed and nut brown. 
• Add a splash of the cooking water, the smashed peas and the crème fraîche. 
• Toss everything together to create a beautifully green sauce.
• Season with salt and black pepper. 
• Add lemon zest, parmesan, the blanched veg and chopped basil.
• Keep tossing everything together until glossy and gorgeous. 
• Adjust the seasoning if you need to.
• Divide between warm plates, top with more parmesan and black pepper and enjoy!