Back in New Zealand and venison wraps

I'm currently back in New Zealand for a holiday and to catch up with people. Thankfully today the weather has decided to play ball and it's a wonderful Wellington day. There is definitely something to the saying that you can't beat Wellington on a good day.

 

 

Since my parents have a farm this means a lot of meat. Much more than I would normally eat and a little bit of the meat and potatoes style of eating.  This includes wild venison. To be honest, venison isn't it something that I'm a big fan of. It's a bit meaty for me. Other people seem to get excited about it but I can take it or leave it. It definitely isn't a meat that I would choose to get at a restaurant.

So when tasked by my mother to cook dinner using venison steak I did have to think hard about what I was going to cook. In the end I opted for wraps because they're delicious, easy, healthy and have the ability to obscure the meatiness with a good marinade and flavourings.

 

Operating in the absence of my normal pantry staples, I did have to get a little imaginative but hey that's when the best combos arise!

 

This is a delicious combination of sweet marinade, subtle taste of the meat, lifted by freshness of the cucumber. Best if you can leave the meat to marinade which does add to the overall time,  but total hands on prep/ cooking time of less than half an hour. 

 

Venison wraps:

 

Ingredients:

• 180gm venison steak
• 2x whole grain wraps
• 7 mushrooms sliced
• One onion finely chopped
• Half an avocado
• Sliced cucumber
• Handful of alfalfa sprouts

 

Marinade:

• 2 tbsp currant jelly (I used black currant but red currant would also work)
• 2 tbsp port
• 1 tbsp Worcester sauce
• A squeeze of lemon
• 2 cloves garlic finely chopped

 

Method:

1. Mix together marinade ingredients. Pour over the venison and leave to marinate  for a few hours.
2. Heat fry pan to high heat. Lightly sear the venison steak. Place marinade to one side. Leave venison to rest whilst you prepare the rest of the wrap.
3. Lower heat to medium.  Toss in onions, mushrooms and leftover marinade. Cook until onions and mushrooms are cooked ( about ten mins)
4. Layer slices of avocado and cucumber on to the bottom of a wrap. Slice venison thinly, layer onto wrap and top with mushroom mix and alfala sprouts.
5. Roll the wrap and serve with side salad.

Spinach, pomegranate and brown rice salad

Now it's almost beach weather  (I'm being positive and assuming that there will be a break in the rain to enjoy the summer this year...) and it's starting to get warm it's definitely summer time. Pomegranates seeds are something I've only just discovered but they provide a delicious summery sweetness to this salad as a contrast to the nutty brown rice. And don't even get me started on the delight that is fresh goats cheese - so much better than feta but still that delicious hint of saltiness.  The original inspiration for this salad came from Pinch of Yum but I mixed it up to create this healthy (and easy!) main.

Bonus - this is just as good the next day for left overs :)

Spinach, pomegranate and brown rice salad

Ingredients: 

For the salad:

• 1 pack of pomegranate seeds (about half a cup)
• 1 bag  spinach chopped (about three cups)
• 2 cups cooked brown rice (you can use leftover rice or buy the handy precooked)
• Handful of  walnuts
• 50 gm goats cheese cheese (fresh is best)

For the dressing:

• 1 onion or 4 garlic cloves
• 1 tablespoons olive oil
• 1 tablespoons water
• 1 tablespoons honey
• ½ tablespoon apple cider vinegar
• ½ teaspoon salt
• 1 splash of lemon juice

Method: 

1. Finely chop onion or garlic and microwave for about a minute with the honey to remove the bite
2. In a jar add onion/ garlic and honey mix and all dressing ingredients. Shake well and set to one side. 
3. Prep salad ingredients, chop spinach and goats cheese and mix together with brown rice, pomegranate seeds and walnuts. 
4. Shake dressing again and drizzle over salad. 

Serve immediate. If desired you can add some roasted chicken for some extra protein. 

Easy Aubergine Tomato mince

Last week I managed to sprain my elbow whilst bouldering (it's rock climbing without ropes) It was silly as I landed badly on my arm after pushing myself too hard on the climbing. Feeling much better now but earlier in the week I was left with a very sore right arm and a whole new appreciation for how much I use my right arm and how useless my left one is.

Chopping was one of the activities that was completely out. At the best of times I'm uncoordinated meaning chopping veggies is normally hazardous but with my left arm it was down right dangerous. But feeling sorry for myself I had a craving for lasagne and so needed tomato mince to use as a base.  However, it needed tailoring to suit my limitations and some additional secret veggies.

Mince is great for bulking out with secret veggies that you hardly even notice. Grated carrot and zucchini are my standards and I often toss some soy mince in to absorb the extra liquid. This time inspired by a lasagne recipe in the latest Weight Watchers magazine, I went for roasted zucchini and aubergine.   I was a little hesitant about pre roasting the veggies (they normally get cooked in the mince) but it worked really well especially when I couldn't chop anything and so had to blend all the veggies up.

I ended up with enough tomato mince mix that I could chuck half of it into the freezer for another night. And a week on I've now got to the point where I can use my right arm again- no more typing with one hand for me!

Aubergine Tomato mince: 

Ingredients: 

1. 1 aubergine 
2. 1 zucchini 
3. 2 onions
4. 2 cloves garlic 
5. 1 tsp olive oil
6. 200gm beef mince
7. 1/4 cup red wine
8. 100gm soy mince
9. 2 cans chopped tomatoes
10. 1 tbsp marmite
11. 1/2 tsp sugar (to bring out the tomato)
12. basil and salt to taste

Method:

1. Roast the aubergine and zucchini until soft. Plunge into cold water and peel. 
2. Peel onions and garlic cloves. Add aubergine, zucchini, onions and garlic to a blender and pulse until chopped finely. 
3. In a fry pan, heat olive oil and add mince to brown. Stir red wine through mince to separate. 
4. Add pulsed veggies, tomatoes, marmite and sugar to pan
5. Simmer for about 20 mins until cooked through. 

Serve on pasta (or use as a base for lasagne!)

Flat bread with roast vegetables, goats cheese and balsamic vinegar.

When we were in Lewes the other weekend we went to Prezzo (the italian pizza chain) They had a flat bread salad 'pizza' which was light and tasty as a great summer alternative to the typical cheese laden pizza. I decided to try to replicate this culinary delight because who doesn't love bread with toppings? Very easy and very delicious. 

Flat bread with roast vegetables, goats cheese and balsamic vinegar

Ingredients:

1. 1 flatbread (I used Waitrose caramelised onion and goats cheese flatbread) 
2. 1/2 zucchini
3. 1 red capsicum
4. 20gm goats cheese 
5. Mushrooms 
6. Baby tomatoes
7. Fresh basil 
8. Rocket
9. Balsamic vinegar

Method:

1. Pre heat oven to 200c. Finely slice zucchini and capsicum, layer on a tray and grill until half cooked (about 15mins) 
2. Whilst the zucchini and capsicum are pre cooking, slice mushrooms, baby tomatoes and goats cheese. 
3. Layer mushrooms, pre cooked zucchini and capscium, baby tomatoes and goats cheese over flat bread. (any any other toppings you want!) 
4. Bake for about 15mins until cheese is melted and veggies are cooked. 
5. Sprinkle fresh basil and rocket over the top and finish with a drizzle of balsamic vinegar

Sweet potato and veggie shepherds pie

I feel like I should come up with more imaginative names for these things rather than the ridiculously descriptive and often long things they end up with. But at least you know what you're getting in the recipe, I suppose. Also just noticed that this has really ended up being all about the food... and on that note another random recipe!

I love shepherds pie, it's good simple comfort food. Not such a big fan of the fat content in traditional shepherds pie and so I decided to change it up a bit. This is one of my vegetarian meals that can be easily modified to add some meat and therefore satisfy carnivorous other halves. Vegemite/ Marmite may seem like a weird addition to a mince mix but it's a good way of adding the extra taste as a vegetarian friendly alternative to beef stock.

Sweet potato and veggie shepherds pie. 
Makes 3 mini casserole dishes/ 4 ramekins

Ingredients

1. 1/2 cauliflower
2. 1 large carrot
3. 1 sweet potato
4. 50 gm cottage cheese
5. Paprika
6. Sea Salt
7. 1x zucchini 
8. 4x mushroom 
9. 1x onion
10. 150gm soy mince
11. 1tbsp vegemite/ marmite
12. 1 tbsp tomato salsa
13. 1/2 tsp dried basil 

Method

1. Chop cauliflower, carrot and sweet potato into small cubes and boil until mashable (about half an hour)
2. Mash with seasonings and cottage cheese. Put to one side
3. Preheat oven to 200c
4. Grate zucchini, finely chop mushrooms and onion. In a bowl mix chopped veggies, soy mince, vegemite, salsa and basil. 
5. Divide the soy mince mix between mini casserole dishes/ ramekins and cover with sweet potato mash. 
6. Bake in oven for approx. 30 mins or until cooked through.

If you want to go for the meat lovers option - Slice two uncooked sausages open and add the sausage meat to the soy mince mix. This does mean you have more meat mix so either spread the sweet potato mash more thinly or add an extra carrot.

Weight watchers points per mini casserole dish:
For veggie option - 3 points
For meat lovers - 5 points

Low fat pakoras with mint yoghurt sauce

Ah, Indian food. So delicious, so calorific (which is to be expected with cream and deep fried etc) This recipe was born out of the combination of workmate having Indian for lunch leaving the office smelling of butter chicken and having left over sweet potato/ carrot mash in the fridge.

I started not really knowing what I was making other than wanting to use leftovers and make something that had curry paste in it and ended up with surprisingly awesome pakoras and a recipe that I'm going to make next time I have a craving for Indian. 

Low fat pakoras

Ingredients

1. 1/4 cauliflower
2. 1 onion
3. 3x garlic cloves
4. 1/2 can chickpeas
5. 1 egg
6. 1 cup leftover sweet potato and carrot mash 
7. 2 tsp curry paste
8. Sea salt (I used a coriander, rose and lemon one from Pinch seasonings)
9. 1/4 tsp cumin
10. Dash of lemon juice 
11. 100gm gram flour 
12. 1 spray of Olive oil

Method

1. Preheat oven to 200c.
2. Blend first 10 ingredients together to create a paste. 
3. Remove from blender and mix in gram flour to create a dough like mix that just holds it's shape (it will still be very watery) 
4. Lightly oil an oven tray
5. Shape the pakora mix into balls and place on tray. (I made ten from the mix). 
6. Bake for approx. 20 mins until firm to touch.  Serve on salad greens with mint yoghurt sauce.

Weight watchers points for two- 3 points

Mint Yoghurt sauce

Ingredients 

1. 3 sprigs fresh mint
2. 1/4 cup low fat yoghurt 
3. Lemon juice and salt to taste

Method
Finely chop up mint. Mix with yoghurt. Add lemon juice and salt to taste. Leave to sit for at least ten minutes before eating.

Weight watchers points - 1 point for half the dressing

Beef stuffed capsicums

Veggies stuffed with deliciousness. What's not to love? And bonus, leftovers are delicious chopped up and served with spinach as a lunch time salad.

Beef stuffed capsicums

Ingredients 1 carrot
1 onion
1 zucchini
8 mushrooms
200gm lean beef mince
100gm bulgar wheat
4x capsicums
Paprika
1 Tbsp marmite
Sea salt


Method

1. Grate zucchini and carrot. Finely chip onion and mushroom. Mix veggies, mince, bulgar wheat, marmite and seasonings together.
2. Chop tops off capsicums and remove seeds. Place capsicums upright in a casserole dish.
3. Using a teaspoon pack filling firmly into capsicum cases.
4. Cover and bake for approx. an hour or until capsicums and bulgar wheat is cooked.

Weight watchers points - 4.5 per capsicum

I think next time I might add some harissa paste or olives to give it more of a kick as it was a little bland. First time making capsicums stuffed with mince though, as normally I do a veggie mix with feta.

Spicy roasted cauliflower and butternut squash

My original plan for dinner tonight was to have a side salad to accompany my leftover mini lasagne. However, I used all the spinach making my lunch this morning and had to come up with another side dish idea using what was in the fridge.  Hence, a spicy butternut squash and cauliflower combo with capers. The saltiness of the capers and sweetness of the butternut squash add a nice balancing taste to the spice of the chilli oil.

Spicy roasted cauliflower and butternut squash

Ingredients
2 tsp chilli oil
Half head cauliflower
1/3 butternut squash
1 tbsp capers
Sea salt
Cajun seasoning

Method
Chop up cauliflower and butternut squash. Toss in oil, capers, salt and seasoning. Roast on oven tray for about 30 minutes until soft and cooked.

Weight watchers points - 1 (from the oil)

Sandwich sundays

After I discovered the amazing blog over at 300 sandwiches, we started making weekly sandwiches on a sunday. It started with me following a 300 sandwiches recipe each week and has progressed to me attempting to make my own random and exciting combinations. Often with caramelised onions!

Caramelised onions are a great sandwich addition turning simple combinations into something delicious. Plus super easy to make if you've got the time to stir them every ten minutes or so-  Which makes them the perfect thing to make on a Sunday afternoon. 

Caramelised onions

Ingredients

1. 1tsp butter
2. 4x onions sliced
3. Water
4. Sea salt

Method
Melt butter in fry pan over low heat, add onions and a sprinkle of sea salt. Cook slowly over low heat stirring every ten minutes or so and adding a splash of water when cooking dry. Will take about an hour. 

Today's sandwich is inspired by a sandwich from Mr Wolfe (my favourite coffee shop in Brighton) which is emmental cheese, butternut squash, olive mayo on sourdough. But I decided to mix it up using the same roasted butternut squash and olive base but with some additions, substitutions and of course caramelised onions.

Butternut squash, caramelised onion, Turkey and olive sandwich
(Makes two)

Ingredients

1. 2x foccacia bread rolls
2. Plum chutney
3. 1/2 avocado
4. Sea salt
5. Lemon
6. 1/3 Butternut squash
7. Spinach
8. Black sliced olives
9. Sliced turkey
10. Caramelised onions

Method

1. Peel avocado and mash flesh with salt and lemon to taste for a quick guacamole.
2. Thinly slice butternut squash, place in a microwave safe bowl, cover and microwave for five minutes
3. Slice bread rolls, cover base with chutney, layer on cooked butternut squash, olives, sliced turkey, caramelised onions and spinach.
4. Spread guacamole on top.
5. Finish construction and heat in microwave for thirty seconds until just heated.

Weight watchers points -10 per serve

Veggie Mince Lasagne

For Christmas, I was given cute little mini casserole dishes which are perfect for single dish portions of pasta bakes, casseroles and lasagne.

Tonight, I had a craving for veggie lasagne, but didn't want anything too heavy so a little single dish veggie lasagne with cottage cheese was perfect and left me with another for lunch tomorrow. I find soya mince is a fantastic ingredient for things like this as it absorbs any extra liquid that may have come out of the veggies.

Double mix for a full casserole dish sized lasagne.

Veggie mince lasagne

Ingredients

1. 1 clove garlic
2. 1 carrot
3. ½ zucchini
4. ½ tin chopped tomatoes
5. 20gms (1/4 cup) soya mince
6. Basil and salt
7. 100 gms (½ cup) low fat cottage cheese
8. 20gm feta
9. 2 sheets whole wheat pasta

Method:

1. Finely chop garlic, grate carrot and zucchini. In small bowl mix veggies, tomatoes and soya mince together. Add a sprinkle of basil and salt.
2. Mix finely chopped spinach, cottage cheese and crumbled feta with a little salt to taste.
3. Layer veggie mince mix, single layer of whole wheat lasagne pasta sheets and cottage cheese mix. Repeat.
4. Bake at 200C until the pasta is cooked.

Makes two small single ramekins.  You can also bulk up the veggie mince mix with additional veggies such as mushroom, peppers or finely chopped broccoli.

Weight watchers points – 7 points total, 3.5 pts per ramekin