I made up my own book full of them so here are a few in there. Some might be higher in cals than others!


Organic Rump Steak with Crisp Sweet Potato Wedges and a Creamy Mushroom Sauce


Prep and cook time: 1 to 2 hours

Serves: 4

Ingredients
750g bag organic sweet potatoes, washed and cut into wedges
4 x 15ml spoons organic olive oil
salt and freshly ground black pepper
75g organic butter
2 x 15ml spoons organic olive oil
1 organic onion, peeled and finely chopped
1 organic garlic clove, crushed
150g pack baby button mushrooms, wiped and sliced
200g pack organic chestnut mushrooms, wiped and sliced
2 x 300g tubs organic beef stock
1-2 x 15ml spoons brandy
500g pot organic low fat natural yogurt
4 x 125g organic rump steaks

Method
Preheat the oven to 220°C, 425°F, Gas Mark 7.

Place the sweet potato wedges into a roasting tin, drizzle over the olive oil and season, place in the oven and cook for 35-40 minutes or until crispy.

For the mushroom sauce: Place the butter and oil in a large frying pan and heat, add the onion and garlic and saute for 2-3 minutes, then add the mushrooms and saute for a further 5-8 minutes.

In the meantime place the stock and brandy in a saucepan and reduce by half. Remove half of the mushrooms from the frying pan, place in a food processor with the stock and process until smooth, finally add the yogurt and process once again. Return this mixture to the pan with the reserved mushrooms.

Preheat a grill or griddle pan and cook the steaks according to the pack instructions.

To assemble: Pile some sweet potato wedges onto a plate, top with a steak. Gently warm through the sauce (but do not boil) then spoon over the steak and serve immediately.



Per serving
788 calories
45 g fat

A Green Curry of Chicken (Gaeng Keo Wan Kai)

Prep and cook time: 1 to 2 hours

Serves: 4 - 6

Ingredients
1kg chicken breast and thigh meat, cut into 2.5cm pieces
1.2 litres coconut milk
500g small new potatoes, scrubbed
4 shallots or 1 medium size onion, chopped
3 garlic cloves, chopped
10cm piece of lemon grass, outer leaves discarded, chopped
2.5cm piece of fresh galingal, peeled and chopped
2 kaffir lime leaves, shredded
5ml spoon ground pepper
15ml spoon roasted coriander seeds
15ml spoon roasted cumin seeds
½ x 5ml spoon grated nutmeg
5 fresh green chillies, deseeded and chopped

Method
Put all the ingredients for the paste in a blender or food processor with 3 x 15ml spoons of the coconut milk, and blend until smooth. Transfer this paste into a saucepan, bring to the boil, then stir all the time for 3 to 4 minutes. Add the chicken pieces and stir until all the pieces are well coated with the paste. Turn down the heat, cover the pan and let it simmer for 4 minutes. Uncover, stir again and add the remaining coconut milk. Simmer, stirring frequently, for 40 minutes.

Add the new potatoes, and continue cooking for 10 to 15 minutes or until the potatoes are tender. Serve hot with plain boiled rice.

Per serving
286 calories
4 g fat


A Thai Beef Curry (Masaman)

Prep and cook time: 2 hours +

Serves: 4 - 6

Ingredients
1.2 litres coconut milk
1kg brisket or silverside, cut into 2.5cm cubes
5ml spoon demerara sugar
3 kaffir lime leaves
1 small pineapple, peeled and chopped, optional
salt and freshly ground black pepper
4 small dried chillies
3 shallots or 1 small onion, unpeeled
3 garlic cloves, unpeeled
2.5cm piece of lemon grass, outer leaves discarded
2 x 15ml spoons chopped coriander root and stalk
15ml spoon coriander seeds
5ml spoon cumin seeds
2 green cardamoms
2 cloves
2 x 15ml spoons groundnut or olive oil
2 x 15ml spoons lemon juice

Method
Put all the ingredients for roasting on a baking tray and roast in the oven at 180°C, 350°F, Gas Mark 4 for about 10 minutes. Alternatively, put them in a heavy frying pan and brown them on the stove, stirring them with a wooden spoon frequently. Peel the shallots or onion and garlic and transfer the whole lot to a blender or food processor. Add all the other ingredients for blending, with 3 x 15ml spoons of the coconut milk and blend until you have a smooth paste.

Put this curry paste in a large saucepan. Bring to the boil and stir continuously for 4 to 5 minutes. Add the meat, and stir until all the cubes are coated with the paste. Cover the pan for 3 minutes only, uncover and stir, and add the remaining coconut milk, demerara sugar, kaffir lime leaves and seasoning to taste.

Bring this to the boil, turn down the heat a little and let the curry bubble, uncovered, for 1½ hours. By this time the sauce will have thickened quite a lot. Adjust the seasoning, add the pineapple, if used, and continue cooking, stirring all the time, for 10 to 15 minutes.

Alternatively, after adjusting the seasoning you can put the curry in an ovenproof container, cover it with aluminium foil and finish the cooking in the oven at 120°C, 250°F, Gas Mark ½ for at least 30 minutes or up to 1 hour. Serve hot with plenty of plain boiled rice accompanied by cooked vegetables or salad.

Per serving
349 calories
16 g fat

All-in-One Ayam Curry (Chicken Curry)

Prep and cook time: Up to 30 mins

Serves: 4

Ingredients
1 kg (2 1/2 lb) chicken (whole)
1 1/2 tbsp oil
2 clove garlic
4 large onions, chopped
curry powder
1 tsp sugar
250ml (8 fl oz) water or stock
1 tsp chilli powder (optional)
rice, to serve
2 tbsp salt

Method
Wash and clean the chicken. Chop or cut into medium chunks.

Heat the oil, garlic and the onion and add the curry powder, the salt, the sugar and the chicken.

Stir well on medium heat for 10 minutes.

Add the chicken stock or water, leave for a further 15 minutes to simmer.

Serve with boiled rice.

Per serving
405 calories
19 g fat, incl. 5g saturates
3 g fibre

MORE TO FOLLOW ONCE i HAVE FOUND THEM!!!!

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Wife and mother to two cats