It is important for people that are on the go to get food fast, but why venture to your nearest fast food chain when you can get it in your very own kitchen!
Here are some recipes that are quick and easy to prepare making them perfect for mid-week dinners when you don’t want to spend all evening in the kitchen.
They are packed with flavour and are healthy too, and are sure to be a hit with the whole house!
Baked Macadamia Crusted Fish
Ingredients- Serves 4
4 x 250g firm white fish fillets, de-boned
1 tbsp extra virgin olive oil
150g macadamia nuts, chopped
4 tbsp hopped fresh parsle leaves
1 tbsp chopped fresh oregano leaves
1 tbsp chopped fresh marjoram leaves
1 small clove garlic, crushed
1 tbsp fresh lemon juice
1 tbsp grated lemon zest
1-3 tbsp macadamia oil
cracked black pepper to season
Roasted vegetables or salad to serve
Method
Preheat over to 180°c. Lightly oil a baking dish. Place fillets into a dish, brish lightly with remaining oil.
In a small bowl, combine remainder of ingredients to form a thick paste. Spread Macadamia crust over the top of the fish fillets, pressing coat evenly.
Bake fillets for 8-10 minutes or until fresh flakes when tested with a fork. Cooking time will depend on thickness of fillets.
Serve with roasted vegetables or salad.
For more recipes like this head to www.macadamias.org.uk
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Chicken baked Shallots, Olives and Thyme
Ingredients- Serves 4
4 skinless chcken breast fillets
12 shallots, peeled
4 garlic cloves
16 good quality pitted green olives
2 sprigs fresh thyme
2 tbsp extra virgin olive oil
2 tbsp sherry vinegar
Salt and freshly ground black pepper
Green salad to serve
Method
Preheat oven to 190°c/gas 5
Arrange the chicken breasts in a shallow roasting tin or baking dish. Tuck the shallots, garlic and olives in around the chicken and place the thyme sprigs on top.
Drizzle over the oil and season with salt and pepper.
bake for 20 minuutes, then remove from the oven and drizzle over the shery vinegar.
Cook for a further 10 minutes, until the chicken is cooked through.
Serve with a green salad.
For more recipes like this head to www.ukshallot.com
Pea, Pear and Watercress Soup
Ingredients- Serves 4-6
30g butter
1 large onion, peeled and finely diced
1 clove garlic, peeled and finely chopped (optional)
3 ripe pears, peeled, core removed and chopped
1 litre vegetable stock
500g frozen peas
80g watercress
sea salt and black pepper
creme fraiche, to serve
Method
Melt the butter in a largely heavy based saucepan, add the onion, garlic and pears and cook gently until the onion is soft for about 2 minutes, taking care not to brown.
Add the vegetable stock and peas and simmer for 5 minutes, stir in the watercress, reserving a few sprigs to garnish then adjusting the seasoning with sea salt and black pepper. Blend until smooth.
This soup can be served hot or chilled. Serve with creme fraiche and a sprig of watercress on top.
Tips
If you are using stock cubes, you could use the low sodium stock cubes and olieoil instead of butter for a healthier option and reduced- fat creme fraiche.
For more recipe ideas like this head to www.peas.org
Robyn Rashford, Sportsister
The Women’s Sports Magazine
