All posts tagged: Sweet potato

Sweet Potato Chilli with Chunky Guacamole

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I was a little worried about posting this recipe in May, it seemed far too wintery, but as the rain comes down, I think I might just get away with it!! A great meal in a bowl, this veggie chilli is comfort food at its best.  Packed full of bright coloured vegetables, its a perfect midweek supper that helps to up your daily intake of veg.  The guacamole, written as a separate recipe here is the perfect, and in my mind essential, accompaniment to the chilli, to not only give balance of flavour but nutritional balance too.  Since I’ve been making my own guacamole I’ve become a complete convert.  This chunky version is a far cry from the tubs of smooth guacamole available in supermarkets and the flavour is so much fresher and really packs a punch!  Obviously the guacamole can be used aside from this recipe as a dip, served alongside summer barbecues, as an accompaniment to grilled fish, to top a big summer salad or as a filling for a wrap. The list could …

Seafood Bowl

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  I’ve always been a big fan of seafood casseroles and if a bouillabaisse is on the menu, I find it hard to ignore! This is a beautifully simple version, enhanced by some fresh herbs and a hint of paprika. Deliciously light, its a perfect recipe for all year round. Plus, its all cooked in one pan, so couldn’t be easier!! This is another great recipe for boosting your immune system. To make a perfectly balanced meal, serve with a steamed green vegetable, broccoli is perfect. I’ve included the health benefits of each ingredient at the bottom of the recipe. Serves 4   1 red chilli 2tbsp olive oil 1 small red onion, finely chopped 2 garlic cloves, crushed 1 red pepper 350g sweet potato 400g tin tomato polpa (see tip below) 3tbsp chopped fresh oregano 1tsp paprika salt and pepper 350g salmon fillet 175g fresh squid 175g large raw peeled prawns juice of ½ lemon 2tbsp chopped fresh parsley steamed broccoli to accompany   Deseed and finely chop the chilli, heat the oil in a …

Mackerel with Thyme Roasted Roots & Horseradish Dressing

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Mackerel has a wonderful flavour, perfect with the punchy flavours of the roasted roots and horseradish. A fish in plentiful supply, that is so good for us, so tasty, but sadly under used. Ask your fishmonger to fillet and pin bone the mackerel for you, this is then such an easy recipe to cook and a big fat tick in the box for increasing fish intake in the diet! This is the third and final recipe developed for the Diabetes, Obesity and Metabolic Syndrome module of my Diploma in Culinary Medicine. I’ve included the nutritional information at the bottom of the recipe if you’re interested to read why I selected and used certain ingredients.   Serves 2 1 large parsnip 1 sweet potato 2 large carrots olive oil 2tbsp fresh thyme, finely chopped salt and freshly ground black pepper 1tbsp natural Greek yogurt 1tsp grated hot horseradish 1tbsp fresh lemon juice 1 garlic clove, crushed 4 mackerel fillets chopped fresh chives to garnish, optional steamed green vegetables to accompany   Preheat the oven to 220ºC. Scrub the …

Roasted Cod Tray Bake

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I’ve decided, as a family, we just don’t eat enough fish and I think we’re probably not alone there! It was easy growing up by the sea, to be able to enjoy an abundance of really fresh seafood, but sadly, fish doesn’t make such a regular feature anymore, yet I love it. I often make smoked mackerel pate and we have salmon quite frequently, occasional fish barbecues in the summer, but I know I could include more. Its finding a good reliable supply that makes all the difference. My plan is to try and include a greater variety of fish and seafood in our regular meals and shop around to find the freshest I can. Fish can be quite expensive, but by stretching it out with lots of other ingredients you can get all the delicious flavours and a substantial meal too. This Sunday I put our normal Sunday Roast to one side and served cod instead. There was a surprised, and I have to admit, slightly disappointed look on at least one of the faces …