Halloumi & shiitake mushroom kebabs with mixed bean sprouts salad

These work really well from the combination of the salty firm Halloumi, juicy firm shiitake mushrooms and the mellow zesty bean sprout salad to cut through it.  We made them as a starter for probably our last BBQ of the year as the weather is now getting chilli here in London. So looking forward to making these again in summers to come. Mega simple, tasty and quick to make.

Halloumi & Shiitake kebabs

Serves 4 as starter

Equipment

• 4 metal skewers or if wooden soak them in water for an hour
• Chopping board
• Sharp Knife
• 2 mixing bowls

Ingredients

• 250g block of Cypriot Halloumi
• 20 Shiitake mushrooms
• 1 tbsp olive oil
• 1 tbsp of dried oregano
• 1 tbsp of lemon juice
• A little zest from lemon
• 1 tbsp olive oil
• 2 cups of mixed fresh mixed bean sprouts
• 1 cup of shredded iceberg lettuce
• 1/4 of diced cucumber
• Salt and pepper

Method

• Chop Halloumi block into 20 cubes roughly same size and add to with Shiitake mushrooms
• Add 1 tbsp of oil and the oregano and mix well and leave for 10 mins
• Add to skewers 5 Hulloumi cubes and 5 Shiitake on each skewer.

halloumi & shiitake mushrooms

• In a bowl add the mixed bean sprouts, cucumber, lettuce, lemon juice, zest, 1 tbsp olive oil.
• Mix well and season with salt and pepper to taste

Lettuce and bean sprout salad

• On a heated BBQ or Griddle pan add the Halloumi kebabs and cook for 5-6mins turning occasionally
• Evenly divide the bean sprout salad on to 4 plates and then place a kebab on top of each one

Halloumi & Shiitake kebabs with bean sprout salad

Halloumi & Shiitake mushroom kebabs with mixed beans sprouts salad DONE!!!

Pan-fried sea trout with caponata

This one is based on a mackerel recipe by Simon Rimmer. We have adapted it slightly to our own taste and it turned out super. What was surprising was the chilli,  honey,  soy and orange sauce, it was very sweet but only a small drizzle over the fish when served up really makes it come alive. We have never had caponata before and that too went perfect with the sea trout.

serves 2

Equipment:-

• 2 Pans
• 1 Frying or griddle pan
• Chopping board
• Sharp knife
• 2 Wooden spoons
• 1 bowl

Roated pine nuts

Ingredients

• 2 Sea trout fillets
• 2 tbsp olive oil
• 1/2 Red onion chopped
• 1/2 onion chopped
• 1 small fennel bulb chopped
• 1 small Aubergine chopped
• 1 celery stalk chopped
• 1 tsp of tomato puree
• 25g capers
• 25g of raisins
• 25g toasted pine nuts
• 1/4 of a red pepper chopped
• salt and pepper

• The Sauce
• 50ml of soy sauce
• 1 juice of orange and zest
• 75ml of honey
• 1 small red chilli finely chopped

Sea Trout recipe

Method

• Heat 1 tbsp of oil in pan and fry onions, fennel, aubergine and celery for 8 mins

Fennel and Aubergine

• Add the tomato and fry for another 2 mins, then set mixture aside in a bowl

Caponata

• Add to the bowl the capers, raisins, pine nits, pepper,  salt and pepper
• Stir until combined well (caponata done)
• Rub the remaining olive oil into the sea trout fillets
• Pad fry the trout fillets for 2 mins each side and then remove and let drain on kitchen paper

Sea Trout

• For the Sauce heat soy, orange, hone and chilli in a pan until warmed through
• To serve, divide the coponata between 2 plates, place a piece of sea trout on each and drizzle with the sauce.

Sea Trout with caponata

Pan-fried sea trout with caponata Done!!!!

The Paleo Recipe Book

PRAWN AND SWEETCORN CHOWDER

PRAWN AND SWEETCORN CHOWDER

This is another first time for us making a chowder; However chowder is a generic name for a thickened seafood or vegetable stew or soup and has a very creamy texture. It is a more common term used in America and is possibly derived from the French word chaudiere (stewing pot).  Another possible source is from the old English word iowter meaning fishmonger.  Fish chowder, corn chowder and clam chowder are very popular in America and Canada and the chowder we have made is based on their more traditional way of making a chowder. This was very easy to make and was not disappointed at all and would recommend to any one for a fairly cheap one pot delicious creamy soup.

Seves 4-6

Equipment:-

• A large Pot
• Chopping board
• Knife
• Measuring jug

INGREDIENTS

• Olive Oil
• 1 tsp Butter
• 1 large onion, peeled and diced finely
• 2 garlic cloves, peeled and diced finely
• 1 tsp of Dijon mustard
• 1 tsp of paprika
• 2 tbsp of plain flour
• 500ml of vegetable stock, cooled
• 2 large potatoes chopped
• 2 x 200g can of sweetcorn drained
• 300ml semi-skimmed milt
• 100ml single cream
• 200g raw peeled king prawns
• A bunch of flat leaf parsley chopped
• Salt and pepper

 

METHOD

• Heat some oil and butter in a large pan
• Add the onion, garlic, Dijon mustard, Paprika and fry for 5 mins
• Sprinkle in the flour and stir until absorbed

• Remove from heat and add the stock in batches, stirring each time, until smooth.
• Return to the heat and add the chopped potatoes.

• Bring to the boil and then simmer for 15 mins stirring occasionally
• Add the sweet corn and simmer for 1 min
• Pour in milk, cream and add king prawns and cook for 5 mins

• Stir in the parsley and season to taste with salt and pepper
• Serve with some rustic bread and garnish with parsley and Paprika

PRAWN AND SWEETCORN CHOWDER DONE!!!

Fajita is a term found in Mexican cuisine and Tex-Mex and it's meaning is basically grilled meat served on a tortilla.  Is quite a fun dish as traditionally it is all put out on a table and the person makes up their own fajitas with there own personal choice of  fillings and quantity.  Me I like mine with mostly meat, peppers, onions, salsa and a little guacamole, cheese and sour cream so that i can roll it up neatly. Carola she generally has huge quantities of everything in her fajitas so that it can't be rolled up and stay together, very messy but the main thing is we both thoroughly enjoyed them.

These steak fajitas serve 2 very hungry humans

Equipment:-

• A Griddle pan or frying pan
• Chopping board
• mixing bowl
• sharp knife

Ingredients

• 2 Sirloin or Rump steaks
• 1 Red Green Pepper de seeded and sliced into strips
• 1 Yellow pepper de seeded and sliced into strips
• 1 Large onion peeled and sliced into rings
• 2 tbsp of olive oil
• 2 tbsp dried oregano
• 1 tsp cayenne pepper
• 2 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper
• zest of lime
• juice of 1 lime
• pinch of sugar
• 6 medium white flour medium sized tortillas
• Grated Cheddar cheese
• Sour cream 200ml
• Guacamole 200ml (see our recipe http://www.merrychefs.com/?p=193 )
• Salsa 200ml (see our recipe http://www.merrychefs.com/?p=184)
• shredded Lettuce 1 cup

Method

• 1. In a mixing bowl add the oregano, cayenne pepper, ground cumin, salt, pepper, lime zest, lime juice and sugar. Stir well and set aside

• 2. Cut the steak into fairly thin strips.

Steak strips

• 3. Add the steak to the seasoning in the mixing bowl and with your hands mix in well

Fajita seasoned steak

• 4. cover and put in the refrigerator for an hour or 2
• 5. Heat the oil in the griddle pan on a high heat
• 6.  Add the steak strips and cook them for 1 min so they are slightly charred then turn them over.

Fried steak strips

• 7. Add the peppers and onions on top of the steak strips and leave for 1 min

• 8. Heat the tortillas in warm oven or microwave for 20 seconds
• 9. Stir the ingredients a few times for 2-3 mins until slightly charred and cooked
• 10. For each fajita add some beef, peppers, onions

• Steak fajitas spread

   Steak Fajitas Done!!!

Tilapia with Thyme, chilli and lemon butter

Talipia in Thyme, Chilli and Lemon butter

O.k. it was a lovely Sunday afternoon after coming back from a small local Jazz festival in North Finchley (London). We bought some fresh Tilapia fillets before hand and decided to make a nice Thyme, chilli and lemon butter to pan fry with them. Tilapia is a fresh water fish and in habitats shallow streams, ponds, rivers and lakes and very much reminded me of Sea Bass due to its firmness. It is certainly worth buying and trying this recipe, we served ours with new potatoes and stir fry peppers, onions and purple stem broccoli.

This Pan fried Tilapia serves 2

Talipia fillets

Equipment:-

• Griddle pan (alternatively frying pan)
• Small mixing dish
• Grater

Ingredients

• 2 Tilapia fillets skinned
• 100g block of butter
• 4 tsp of fresh Thyme
• Zest quarter of a lemon
• 1 tsp of chilli flakes
• Salt and pepper
• Olive oil

Method

• Add the fresh Thyme, lemon zest and chilli flakes to mixing dish

  

  Thyme, chilli and lemon butter

• Add butter to mixing dish and mash and mix very well

  

  Thyme chilli lemon butter

• Chill the butter in the fridge for a couple of hours
• Heat the pan to a medium high heat
• Rub a little oil onto the Tilapia fillets and season with salt and pepper
• Place fillets on pan and fry for no longer than 2 mins
• Turn over fillets and add the butter to pan and fry for 2 mins

  

  Chargrilled Tilapia fillets

• Add some of the stir fried peppers, onions and broccoli and new potatoes to a serving plate
• Place the fillets of Tilapia on top of the stir fried vegetables
• Drizzle the juices over fish and the potatoes and enjoy

  

  Fried brocolli peppers and onions

  

  Chargrilled Tilapia fillet thyme chilli lemon butter

  Tilapia with Thyme, chilli and lemon butter Done!!!

Cous Cous Stuffed Peppers and Mozzarella

Cous cous stuffed peppers are exactly what you expect them to be. That juicy roasted pepper flavour with the zesty soft melty taste of the cous cous and the stringy mellow taste of mozzarella. Very good as a starter or as a main served on a bed of mixed salad leaves.

Serves 6 starters or 3 mains 

Equipment:-

• Frying pan
• Mixing bowl
• Grater
• Sharp knife
• Chopping board
• Measuring jug
• Small dish
• Oil brush

Ingredients

• 300ml of warm vegetable stock
• 250g dried cous cous
• 3 Peppers halved and deseeded
• 50g of sundried tomatoes diced
• 1 small courgette  halved and sliced
• 8 chestnut mushrooms roughly chopped
• 200g mozzarella ball sliced into 6 pieces
• A bunch of fresh basil roughly torn
• 4 tbsp olive oil
• Zest of half a lemon
• Salt and pepper

Grilled peppers

 Method

• Brush the outside of peppers with a little olive oil
• Place under a hot grill and grill 5 mins on each side
• Add cous cous to the mixing bowl
• Pour in the stock and stir then cover with cling film and set aside
• Heat 1 tbsp of oil in a pan
• Add the courgettes and mushrooms to pan and stir fry for 5 mins
• Use a fork to stir through the cous cous thoroughly
• Season cous cous to taste and stir in the 3 tbsp of oil

  

  cous cous lemon

• Stir in the mushrooms, courgettes, sun dried tomatoes, basil leaves & Lemon zest

  

  cous cous

• Fill each pepper half with the cous cous and pack in until level with top of pepper

  

  Cous cous peppers

• Add mozzarella slice on top of each stuffed pepper
• Place peppers under grill for 2-4 mins until mozzarella is melted
• Season with salt and pepper and serve on a bed of mixed leaves

Half a pepper for a starter and 2 halves for a main

Stuffed peppers

Cous Cous Stuffed Peppers and Mozzarella Done!!!