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Ricky Murray

Cooking good food on a budget and full flavours

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healthymeal

New Videos! Please Give Them A Watch

Hey guys I’ve been away for while with family stuff but I’ve recorded some vids in that time and uploaded them to my youtube channel. Some awesome recipes now in easy to follow videos. Please give them a check out, like, comment and subscribe for more awesome content coming! Thanks guys.

FOR NEW VIDEOS CLICK HERE

choco filo

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Courgette and Mint soup

I was asked for a fresh and light soup so I thought mint and courgette, not something I’ve ever thought about using in a soup before but I knew it would be fresh and light. I fell in love with this soup the second I tasted it! Give it a go.

3 medium courgettes, chopped

3 7inch sticks of celery, chopped

1 small onion, chopped

24floz (700ml) vegetable stock (made with 2 stock cubes)

Good handful of mint

salt and pepper

1.7oz (50g) butter

In a large pan over a medium heat, add the butter, onion and celery, cook for 3-4 minutes just to soften the onions and celery a little.

Add the courgettes, stir well and cook for a further 3-4 minutes, pour in the stock and season well with salt and pepper (this soup needs quite a lot of seasoning), turn the heat down to a simmer and cook for 25-30 minutes.

Add the mint then blend until smooth in a food processor or with a stick blender.

Cooking this is well worth it! Its so tasty and fresh!

Enjoy

Visit my YouTube and please leave a like and subscribe. Thanks

CourgetteSoup

 

Parsnip soup seasoned with spicenutrition

With the weather just not playing ball and the rain setting in, I wanted something a little warming and I had some parsnips that needed using so this was perfect!

1 medium onion, chopped

1 glove of garlic, minced

1tbsp ‘spicenutrition immune supremacy’ blend of herbs & spices*

24floz (700ml) vegetable stock (made from 2 stock cubes)

26.4oz (750g) parsnips, chopped

1.7oz (50g) butter

In a large pan over a medium heat, add the butter and onions, cook for 3-4 minutes until starting to soften but not colour, add the garlic and ‘spicenutrition’ spice blend and stir well, cook for a further 2 minutes.

Add the parsnips and stir well no cover them in the seasonings, pour in the stock and bring to the boil, turn the heat down to a simmer for 25-30 minutes.

Blend the soup until smooth in a food processor or with a stick blender and serve up with a chunk of bread.

The smells around the house are fantastic while this is cooking!

*If you don’t have the spicenutrition blends then you can substitute with 1/2tsp cayenne powder & 1/2tsp roasted & crushed coriander seeds, although if you check the link below you will see the spicenutrition are a fantastic product and built to help your body naturally, I have to give big thanks to these guys for sending me their products.

Link here Spicenutrition

ParsnipSoup

 

 

Spicy Mackerel Kebabs With Saffron And Dill Couscous

Love BBQ weather plus I love creating recipes so with BBQ weather coming I thought I’d get onto some summer recipes and this one will thrill at any BBQ, it looks fantastic and tastes superb!

4 Mackerel fillets

3 Tbsp ‘Spicenutrition metabolic blend of herbs & spices’

3oz sweetcorn

1 Tsp saffron

2 Tbsp dill, chopped

1 chilli, chopped

1 spring onion, chopped

Salt and pepper

5oz couscous

Place the mackerel fillets on a plate and evenly sprinkle the Spicenutrition herbs & spices over the flesh, cling film and into the fridge for 1-2 hours.

Pre-heat the grill to full whack, while that’s warming, place the couscous in a large bowl along with the sweetcorn, saffron, dill and spring onion but keep the green parts for later. Season then pour in enough boiling water to cover by about 1cm, cover with a tea towel and leave for 4-5 minutes then give everything a good mix, set aside.

Thread the mackerel fillets onto the skewers and make sure they’re secure so they don’t twist and turn then under the grill skin side up first for 2-3 minutes, turn over and cook for a further 2 minutes and they’re done.

Serve the couscous on a big plate or serving platter with the fillets on top and sprinkle over the chopped chilli, rest of the spring onion and pick over some dill.

This is perfect BBQ cooking.

Link to Spicenutrition

IMG_2861.JPG

 

 

 

Fresh mackerel with roasted rhubarb

With good Friday coming and my love for fish and unused fish! I went with mackerel. So under used because people are scared of using anyother fish than the normal one we all know, plus using fish like this helps substain our oceans.

1 mackerel, filleted (you could buy two mackerel fillets if you’ve never filleted before

5 sticks of rhubarb about 5inch long

Few sprigs of rosemary

1/2 chilli, finely chopped

1tbsp capers

1tbsp olive oil

1tbsp brown sugar

2tbsp plain flour

Salt and pepper

To start of, place the rhubarb in a baking tray, sprinkle over the sugar then add 1/2 cup of water. 

Place in a preheated oven for 15 minutes or until it takes no force to stab with a sharp blade, remove the rhubarb from the cooking liquid and allow to cook.

Meanwhile season the flour with salt and freshly ground pepper and put on a plate, dip the fillets skin side down in the flour to cover the skin and shake of any excess. 

In a large frying pan over a medium to high heat, add the mackerel skin side down the one side of the pan and the rhubarb on the other, cook the fish for 2 minutes then turn over, add the capers, rosemary, chilli and 1/2 cup of the rhubarbs cooking liquid (but not over the fish).

After 1 minute remove the fish and rhubarb, then crank up the heat to high, stir everything and allow to reduce and thicken.

Serve up the mackerel and rhubarb along with the sauce.

This is what I love cooking for! 

Company sent me these to make delish food with

A company got intouch through Instagram a week or two back asking if id like them to send me some of their products to work with and put on my insta and blog. Fantastic product, amazingly tasty and made for those who live a healthy and hectic life at the gym, from boosting your metabolic system to detoxing your body with all natural ingredients. I look forward to cooking with these.

A massive thanks to these guys!!!!! Please go check out their insta (spicedpurpose)

spiced.JPGspice

 

Bolinhos de bacalhau

Bolinhos de bacalhau(Salt cod fritters) a popular Portuguese snack, also served as a main with rice and salad which we’re having, easy to make but pack so much flavour!! 

First tasted these a few years back when a fellow chef I worked with made them for me after he had been to Portugal and loved them. 
I used salt fish but it’s not to everyone’s taste so I’ve done the recipe for just regular cod
1lb waxy potatoes, peeled and cubed

14oz cod fillet 

4oz frozen peas

Handful fresh parsley, chopped

1 onion, diced 

Salt and pepper

1/2 onion

1 bay leaf

1 egg beaten 
Pre-heat deep fat fryer to 190c.
Put the potatoes onto boil and at the same time, place the half onion, bay leaf and cod fillet in a pan, cover with water, bring to the boil then simmer for 3 minutes, remove and set aside the cod to cool. When the potatoes are cooked, mash with salt and pepper but no butter or milk then stir in the peas, parsley, egg and diced onion, season well with salt and pepper.

Mash the cod in a bowl with the back of a folk and fold into the mash and give everything a good mix.

You can roll them into balls to fry them or I like to quenelle them but that’s up to you, fry until golden brown.

Serve as a snack or with salad and rice.

Kedgeree

Saw some smoked haddock and couldn’t resist! So decided it was kedgeree night. The flavours in this meal are so good!
8oz smoked haddock

3 eggs, boiled and quartered 

3tbsp double cream

1tbsp mild curry powder

1 1/2 onion, diced

6oz rice

18floz water

2 bay leaves

3oz frozen peas

Squeeze of lemon juice

1tbsp sunflower oil 

Handful of fresh parsley, chopped

Salt and pepper
Pour the water into a pan over and medium heat along with the haddock skin side up and the bay leaves and cook for 7-8 minutes. Peel the skin off which should come off easy, then flake up the haddock over a colander and pour the cooking water into a separate pan, add the rice, boil for 10mins.

In the pan you just used, add the oil and fry the onions for 2 minutes, add the curry powder, stir then cook for a an extra 3 minutes. When the rice is cooked it should have soaked up all the water, add to the onions along with the cream, peas, parsley and a good season with salt and pepper. Give everything a big stir and remove from the heat. Add the haddock and lemon juice then carefully stir in the haddock and serve with the eggs.

Pak choi, soy and chilli chicken with vegetable noodles

Might not look an easy meal to do but it really is just give it a try!

This is a must try recipe! Full of flavour and goodness as this is a healthy meal plus loved by all (even my nan) and she is hard to please.

FOR THE NOODLES
1 pack egg noodles
1 pack Chinese stir-fry veg
1/2 pint boiling chicken stock
6tbsp light soy sauce
freshly cracked pepper
thumb size piece of ginger, grated
1/2 chilli, chopped
1 garlic glove, grated
5tbsp vegetable oil
1tsp coriander seeds
1tsp cumin seeds
1tsp corn flour

FOR THE CHICKEN
5 chicken breast, cooked and sliced
3 heads of pak choi, chopped, leaves saved
1/2 chilli, chopped
thumb size piece of ginger, grated
1 garlic glove, grated
5tbsp soy sauce
fresh cracked pepper
2tbsp sesame oil
3tbsp vegetable oil

Start of by toasting the seeds in a dry pan over a high heat for 1 minute and grind in a pestle and mortar or crush in between foil with a rolling pin. Get two woks over a medium heat. To start add the oil for the noodles into one of the woks then add the ginger, chilli, garlic and half the spice mix then repeat with the other pan adding the sesame oil. Fry for 2 minutes, stirring continuously.
Add the stir-fry veg to the noodle pan and the chicken to the other then toss well to coat everything in the flavoured oil.
Stir the chicken occasionally and fry the veg for 4-5 minutes, stirring all the time. Add the chicken stock and soy sauce to the noodles.
Add the pak choi and soy sauce to the chicken, make a cartouche with baking paper which allows it to steam in its own liquid for 2-3 which also creates its own sauce.
While that’s cooking make a paste with the corn flour and a little water and add this to the noodles to thicken the chicken stock which coats all the noodles in a flavour packed sticky sauce. Lastly stir the pak choi leaves into the chicken and mix everything extremely well and serve up.

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