Tag Archives: dill

Red Chilli Rice


I love this rice for popping into burritos along with what we call taco coleslaw.

Apart from being a gorgeous colour, this rice has bags of flavour and can really stand alone if you are having it as a side dish.

Leftovers reheat well and I send the boys to school with rice filled wraps too, anything to fill them up!

Serves 6-8.

Ingredients

1 x 400g tin crushed tomatoes

1 small onion, peeled and quartered

2 garlic cloves, peeled

1 chipotle chilli in Adobe sauce

1 tablespoon dried oregano

1 tablespoon dried dill tips

1 lime, juiced

75g butter or oil

400g basmati rice

750mls water

Method

Combine the tomatoes, onion, garlic, chipotle chilli, oregano, dill, lime juice and salt in a food processor and whizz to make a loose paste.

Heat the butter in a pan that you will use to cook the rice.

Pour in the tomato paste and simmer gently for 30mins until dark and thickened.

Add the rice to the pan and cook for 1 minute and then add the water, stir, cover and bring up to the boil.

Simmer for 18 minutes, turn the heat off but leave the lid on.

After 10 minute rest, remove the lid, stir the rice and serve.

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Spinach and Lentil Salad With Apple and Persian Feta

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Another favourite salad that is surprisingly filling thanks to the lentils.

You can use tinned lentils if you prefer, probably two tins, drained and rinsed well.

Serves 4-6.

Ingredients

100g dried brown lentils

200g baby spinach leaves

1 Granny Smith apple, finely sliced

100g Persian marinated feta

4 tablespoons oil from the feta

zest of a small lemon

2 teaspoons lemon juice

salt and pepper

1 tablespoon fresh dill, chopped roughly

Method

Pour the lentils into a pan and cover with at least double depth of water.

Bring to the boil and simmer for 35-45 minutes until cooked through but not squishy.

Drain in a colander and then run cold water over them to cool down quickly. Set aside to drain completely.

Make the dressing, combine the oil from the feta, lemon juice, rind, salt and pepper.

Plate up the salad, spinach followed by lentils, apple and then feta.

Drizzle over the dressing and then sprinkle with the fresh dill.

Sweetcorn and Black Bean Fritters With Hot And Cold Smoked Salmon

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I love the combination of sweetcorn and black beans!

You can make these fritters any size you like but don’t go over 7-8cms as they get tricky to turn! Little mini ones are great for party food or nibbles night.

As lovely as they are with smoked fish they are also great topped with poached eggs or sautéed mushrooms for a vegetarian option.

Serves 6.

Ingredients

500g fresh sweetcorn, around 4 large cobs

400g tin black beans, drained and rinsed

50g chickpea flour (besan)

150g Parmesan, grated

2 tablespoons fresh dill

5 eggs

150mls sour cream

30g horseradish, from a jar

2 avocados, sliced

200g cold smoked salmon

300g hot smoked salmon

salt and pepper

oil to fry

Method

In a large bowl, combine the egg yolks, sweetcorn, beans, chickpea flour, Parmesan, dill, salt and pepper.

In another large bowl, whip the egg whites until forming stiff peaks.

Gently fold the egg whites into the sweetcorn mix.

Heat a frying pan over medium heat with enough oil to cover the base.

Spoon the fritter mix onto the pan, whatever size you want but not too big as they will be too hard to flip.

Using the side of the spoon gently even out the top and allow to cook until golden, flip and cook through.

Repeat with the remaining batter.

Combine the sour cream and horseradish in a small bowl.

Top each fritter with a little sour cream, avocado and some salmon.

Crispy Cajun Salmon

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I confess, the ingredient list looks like a real clash of cultures but this is the crispiest batter and the salmon holds the Cajun spice flavour so well, it is a delicious treat.

Traditionally catfish would be used with this recipe but it works well with snapper too.

My Cajun spice rub recipe is in the blog or use your preferred mix.

Serves 6 with side dishes.

Ingredients 

900g salmon fillet, 4 large fillets, skinned and cut into 5x2cm strips

80g Masa Lista, Mexican corn flour

60g besan, chickpea flour

1 tablespoon Cajun spice rub

500mls water

oil for deep frying

a few dill fronds

Method

Combine the flours and spices in a large bowl.

Make a well in the centre of the flours and whisk in the water until you have a lump free batter the consistency of double cream.

Set aside for 30mins.

Heat the oil until hot enough that a drop of batter immediately bobs to the surface an begins to colour.

Dip the salmon pieces in the batter and and then pop into the oil, only do 4-6 pieces at a time, do not overload the pan.

Once golden brown, remove with a slotted spoon and drain on some absorbent paper, repeat with the remaining fish.

Arrange on a plate and sprinkle with the dill fronds.

Hot Smoked Trout Salad with Honey, Mustard and Dill Dressing

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Asparagus is in season, hoorah!

This salad is all about asparagus and smoked trout, simple and delicious without too much effort!

I serve this with some crusty bread, it really doesn’t need anything else.

Serves 4 as a main.

Ingredients

1 whole smoked trout

2 bunches asparagus

200g mixed lettuce leaves

2 large tomatoes, sliced

2 avocados, sliced

3 eggs

a few dill fronds

Dressing

4 teaspoons olive oil

1 teaspoon white wine vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

1 teaspoon dill fronds

Method

In a small bowl whisk the oil, vinegar, honey and mustard.

Remove the whisk and stir in the dill, a little salt and a good grinding of pepper.

Bring a small pan of water up to the boil.

Pop the eggs in, bring back to the boil and boil for 5mins.

Fill a jug with ice and water, after the eggs have boiled for 5 mins, put them into the iced water and set aside.

Take the trout and gently peel off the skin. Pull the meat off the bones, double check you haven’t picked any bones, just in case!

Preheat a large frying pan over a high heat.

On a large serving plate, lay the lettuce, top with the tomatoes and avocado slices.

Add the trout and drizzle a little dressing over.

Peel the eggs and cut into quarters, the yolks should still be a little runny, pop them around the salad.

Add the asparagus to the hot pan, gently shake to turn it for around 2mins. Remove from the heat, cut into thirds and top the salad with the asparagus.

Drizzle a little more dressing over the top and sprinkle a few dill fronds.

Tuna Fishcakes

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One of my pantry staples, I always have tuna and potatoes in the cupboard and these are the ultimate comfort food!

I use gluten free breadcrumbs that I make myself from fresh gluten free bread.

I like a lot of dill in my fishcakes, if you aren’t a fan reduce or omit it.

I serve these with some blackened sweetcorn and avocado mash.

Makes 10

Ingredients

900g potatoes, peeled and quartered

3 tablespoons whole egg mayonnaise

30mls milk

425g tin tuna, drained

1 tablespoon chopped fresh parsley

2 tablespoons chopped fresh dill

salt and pepper

200g fresh breadcrumbs

Method

Pop the potatoes in a salted pan of water and bring to the boil, simmer until cooked, drain and mash with the milk.

Preheat the oven to 180 degrees Centigrade. Line two baking sheets with baking parchment.

Once the potatoes have cooled enough to handle, add the mayonnaise, tuna, parsley and dill. Season well with salt and pepper.

Divide the mixture into 10 portions.

Spread the breadcrumbs on a flat plate.

Take a portion of the potato mixture and form into a pattie.

Gently roll in the breadcrumbs and place on a baking sheet.

Repeat until all of the potato mixture has been used up.

Place the fishcakes into the preheated oven and bake for 30mins until golden and crispy.

 

 

Lamb, Leek and Feta Burgers

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Not your traditional burgers but absolutely delicious!

They are full of flavour so I don’t put any sauce in the buns or rolls, instead an avocado adds moisture with some sliced tomato on top.

The boys often add different vegetables to their rolls, capsicum and carrot sticks are popular!

For the gluten free option I serve the burger on avocado with a green salad and a tomato and onion salad.

Serves 4-6.

Ingredients

500g minced lamb

1 leek

2 tablespoons Greek yogurt

1 tablespoon ground cumin

10g chopped parsley

5g chopped dill

2 cloves garlic, crushed

100g feta

salt and pepper

Method

Prepare the leek, top and tail, cut into quarters lengthwise and then chop into 1cm pieces.

Wash and drain, set aside.

In a large bowl, combine the lamb, yogurt, leek, cumin, parsley, dill, garlic and salt and pepper.

Us your hands to mix it all well.

Now crumble the feta into the bowl and again, using your hands, mix well.

Cover and set aside for 1-4hours in the fridge if you have time.

Heat the barbecue or frying pan to a medium to high heat.

Take the meat and form into burger shapes, depending on size you should have 4-6 patties.

Place on the barbecue or pan and cook for 5-8mins depending on thickness.

Turn the patties over and cook for 5-8mins again until cooked through.

Serve in buns with avocado and tomato.