Stuffed baked trout

Serves 2

 
150ml hot vegetable stock
50g couscous
1 tbsp pine nuts, lightly toasted
2 tbsp chopped parsley
zest and juice 1 lemon
olive oil, for greasing
4 boneless trout fillets
 
1.Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
 
2.Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2 ‘sandwiches’ of 2 fillets with the couscous in the middle. Repeat with the rest of the trout and the couscous. Wrap the ‘sandwiches’ individually in foil, then bake for 15-20 mins. Serve with potatoes and salad.
 
(Good Food magazine, February 2010)

Fig & Jalapeno Pizza

Serves 4

290g packet pizza dough mix
200g passata
3 ripe figs, quartered
150g ball fat-reduced mozzarella, cubed
4 jalapeno chillies, sliced, seeds and all
freshly ground black pepper

1. Make up the pizza dough following the pack instructions.

2. Preheat the oven to 200C.

3. Roll out the dough to a 12" circle and transfer to a baking sheet, lightly dusted with flour and a sprinkling of semolina.

4. Spread the passata over the dough, then scatter the figs, mozzarella and jalapenos on top. grind over some black pepper then set aside for 10-15 minutes to rise.

5. Bake for 20-25 mins until risen and golden brown. Cut into wedges and serve.

(Delicious Low-Fat Recipes - Silvana Franco)

Rhubarb puffs with oaty streusel topping

Serves 4

5 sticks rhubarb, cut into 3cm pieces
1 tsp cinnamon
3 tbsp plain flour, plus extra for dusting
5 tbsp soft brown sugar
½ a 500g block puff pastry
3 tbsp unsalted butter
50g rolled oats

1.Heat oven to 200C/fan 180C/gas 6. In a bowl, toss the rhubarb with cinnamon, 1 tbsp flour and 2 tbsp sugar. Line a baking sheet with a piece of baking parchment. Roll out the pastry on a floured surface to approx 20 x 30cm, then cut into quarters and place on the sheet.

2.Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture. Divide the rhubarb between the pastry quarters, leaving a 1cm rim. Sprinkle the oat mixture over, then fold and pinch each corner to keep the filling in. Bake for 20-25 mins, then serve warm.

(Good Food magazine, May 2009)

Crab & prawn ravioli

Serves 3

For the pasta dough:
300g Type “00” flour
1 tsp salt
1 tbsp olive oil
3 eggs
 
For the filling:
90g cooked white crabmeat, flaked
90g cooked peeled prawns, chopped
60g full fat soft cheese
1 spring onion, very finely chopped
Salt & black pepper
 
For the coriander pesto:
12 coriander sprigs
2 tbsp olive oil
1 large garlic clove, roughly chopped
1 fresh green chilli, halved, seeded, and roughly chopped
Salt & black pepper
1 egg, beaten for egg wash
 
1. Make the pasta by sieving the flour and salt. Making a well in centre and add the eggs, salt and olive oil. With your hand, work the flour into the egg and oil mixture and continue to do so until all the flour is combined and you have a sticky dough.

2. On a lightly floured surface, knead the dough for at least 10 mins until you have a smooth ball which doesn’t stick to your work surface. Place in a lightly oiled plastic bag and leave in the fridge for 30 mins.

3. Roll out the dough using a pasta machine (or rolling pin) until you have sheets of very fine, thin pasta. Leave this to dry slightly for a few minutes.

4. Strip the coriander leaves from the stalks. Puree the coriander leaves, olive oil, garlic, and chilli in a food processor or blender until smooth. Season with salt and pepper and set aside.

5. Make the filling. Cobine the crabmeat and prawns with the cheese and spring onion, and season with salt & pepper.

6. To fill the pasta, lay one sheet of pasta on your work surface and spoon portions of your crab mixture using a teaspoon to create about 18 ravioli. Brush between each portion with some beaten egg and then layer a second sheet of pasta over the top, pushing down to expel any air trapped inside. Cut between the portions with a knife, ensuring the two layers of pasta are joined.

7. Cook and drain the ravioli (in boiling, salted water with 1 tsp olive oil until the ravioli float to the top). Toss with the coriander pesto and serve at once.

(Mary Berry Complete Cookbook) 

Mussels with potatoes & chorizo

Serves 6

2 tbsp olive oil
2 large potatoes, peeled and diced
375g chorizo, sliced
3 garlic cloves, crushed
125ml fish stock
4 tbsp fino sherry
about 2-3 dozen large mussels, cleaned
salt & black pepper
chopped flat leaf parsley to garnish

1. Heat the olive oil in a large saucepan, add the potatoes, and cook gently, stirring from time to time, for 12-15 mins until golden and softened. Add the chorizo and garlic, and cook, stirring constantly, for a bout 2 mins.

2. Add the fish stock, fino, and mussels, and season with salt & pepper. Cover the pan tightly, and bring to a boil. Cook , shaking the pan frequently, for 5-8 mins or until the mussels have opened.

3. Transfer the mussel, potato and chorizo mixture to a large serving dish, and pour over the cooking juices. Serve hot, garnished with parsley.

(Mary Berry's Complete Cookbook)

Hearty Winter Vegetable Soup

Serves 4

1tbsp olive oil
1 large onion, finely chopped
1 medium swede, cubed
2 large carrots, diced
1 medium turnip, diced
2 leeks, sliced
80g pearl barley
1tsp mixed dried herbs
1ltr hot vegetable or chicken stock
salt & freshly ground black pepper

1. Heat the oil in a large saucepan, add the vegetables, cover and cook for 5 mins until soft. Add the barley and cook for 2-3 mins.

2. Stir in the herbs, stock and seasoning to taste. Bring to the boil, cover and simmer for 45mins until the vegetables are tender. Adjust season and serve.

(Everyday Diabetic Cookbook - Stella Bowling)

Salmon with chilli ginger sauce

Serves 4

2 balls of stem ginger in syrup (and 2 tablespoons of the syrup)
3 garlic cloves
3 tbsp dark soy sauce
finely grated zest of ½ well-scrubbed orange
freshly squeezed juice of 1 orange (about 125ml)
½ long red chilli, thinly sliced
4 x 125– 150g salmon fillets, skin on
freshly ground black pepper

1. Put the ginger balls on a board and slice them thinly. Pile up the slices from each ball and cut through them to make thin matchstick strips. Put these in a bowl that’s large enough to hold the salmon and add 2 tablespoons of the stem ginger syrup from the jar.

2. Peel the garlic cloves and slice them thinly, then add them to the bowl with the ginger. Stir in the soy sauce, orange zest, orange juice and red chilli. Put the salmon in the bowl with the marinade. Season with lots of ground black pepper and turn a couple of times, ending with the fish skin side up. Cover and chill for 30 minutes.

3. Preheat the oven to 220°C/ Fan 200°C/ Gas 7. Line a small baking tray with baking parchment. Take the salmon fillets out of the marinade, scraping off any bits and pieces, and place them on the tray, skin side down. Season with more ground black pepper. Bake for 12– 15 minutes, depending on the thickness of the salmon.

4. While the salmon is cooking, prepare the sauce. Pour the marinade into a small non-stick saucepan and bring to the boil. Cook for 6 minutes or until the liquid has reduced and the garlic is softened. You need enough of the marinade to pour over the salmon but not swamp it completely. Put the salmon fillets on warmed plates, carefully lifting off the skin as you go. Spoon the hot sauce over the salmon and serve with a small portion of rice or new potatoes and some steamed or stir-fried vegetables.

(The Hairy Bikers - The Hairy Dieters: How to Love Food and Lose Weight)