Waste Not Want Not Wednesdays – Rachel Khoo’s Cauliflower Cheese Burger and Sticky Red Onion Chutney

So we’re all feeling a little sluggish after Christmas, we’ve eaten and drank our body weight throughout the festivities and we need recharging…. Plus there’s probably a load of leftovers!  No, well it doesn’t matter because this recipe is great made from leftovers or fresh.  I’ve wanted to post this on the blog for some time now but haven’t got round to it.  I’ve literally cooked this recipe so many times, it’s quick and easy and guaranteed not to let you down.  As you know I’m a new lover of the wonderful meaty vegetable that is Cauliflower so this is right up my street.

Ingredients for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Ingredients for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

The ingredients are fairly simple:

For the Burger:

  • 1 Cauliflower boiled
  • Cheddar Cheese
  • Breadcrumbs (generally blitz up slightly older bread, saves it being thrown out)
  • Whole Grain Mustard
  • Mixed herbs
  • Flour
  • Olive Oil for frying
  • Salt and Pepper
  • Cheese to top the burger

For the Red Onion Chutney

  • One red onion
  • Red wine vinegar
  • Brown sugar
  • Olive Oil for frying
  • Salt and Pepper

First things first as they say, chop up the red onion, you’re going to cook it quite low and slow so don’t dice it.  We’re going to make the chutney first so we can set that aside for later.

Preparing the onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Preparing the onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Heat some oil in a pan, when the pan has started to warm add the onions and sauté slowly on a low heat.

Lightly frying the onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Lightly frying the onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Firstly, as always prep all your ingredients, as I always say it works for me to set them aside in small containers ready for putting in the pan… I’m not organised often but I try to be in the kitchen.

Adding the sugar to my onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding the sugar to my onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

When the onions have softened add a table spoon or so of brown sugar.  Basically you’re adding enough to make the onions sticky, stir in the sugar and continue to cook on a low heat.

Adding the red wine vinegar to my onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding the red wine vinegar to my onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Add two table spoons of red wine vinegar and allow the onions to continue to cook on a low heat until they become sticky, gooey and unctuous.

The Sticky Red Onion Chutney to accompany my Cauliflower Cheese Burger for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

The Sticky Red Onion Chutney to accompany my Cauliflower Cheese Burger for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

When it’s become sticky and luscious set it aside to accompany the burgers later on.

Preparing the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Preparing the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Break the cauliflower up in to florets and, you’re going to blitz them in a food processor so don’t go too mad about it.

Whizzing up the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Whizzing up the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Blitz up in the food processor, you’re basically making minced cauliflower, place the mince in a bowl.

Adding dry herbs and mustard to the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding dry herbs and mustard to the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Place the cauliflower in a bowl, then add add two heaped teaspoons of mixed dry herbs and then add 1 tsp of mustard, you can use Dijon mustard or English mustard but personally Wholegrain is my favourite.

Adding breadcrumbs and flower to the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding breadcrumbs and flower to the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

The next stage you need to grate/blitz up cheese and add to the cauliflower mixture, add as much cheese as you like, it’s all going in the burger.  To the cheese add the bread crumbs, dry breadcrumbs are better (bread from older bread) but you can buy crispy panko bread crumbs.  Lastly add enough flour to hold all the ingredients together.  Mix thoroughly to bring the burgers together.  Shape the burgers into equal sized patties and place in the fridge to allow them to set.

Frying the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Frying the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Take the burgers out of the fridge and fry on a medium high heat, when the burgers are starting to brown on the bottom side turn them over.

Finishing off the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Finishing off the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Allow to cook on the other side until that is golden brown.

Adding cheese to the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding cheese to the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

I would have put a square of cheese on the burger at this point but I didn’t have any, and I didn’t have any time to cut nice slices of cheese…. So I put a couple of lumps on each burger 😆

Adding cheese to the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding cheese to the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

I thoroughly enjoyed this recipe, it’s quick and easy to make and great for a post Christmas meat free meal.

Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

If you’ve enjoyed this you can find cauliflower recipes by clicking on the image below.

See more recipes including cauliflower

See more recipes including cauliflower

I’m back on the weekend with a restaurant review and then Tuesday with something Time-Saving.  Keep your eyes peeled for my recipes on a budget, they’ll be coming soon!

Lots of changes going on in my life, very busy at the moment but I’m back to blogging and want to hear from you, if you have any money saving ideas in the kitchen please feel free to get in touch.

Before I end this post I’d like to say big congratulations to my niece Alice who has started on a new chapter of her life this week with a new job over the border.  I’ve very proud of her and to have had her volunteering with Accessible News for the last few years has been a pleasure.

Alice and I

Alice and I

Take care and see you on the weekend!

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

Quorn Keema Masala

Heeeelllooo!  Welcome back, happy New Year to you all, I hope you all had a good one, this is my first recipe back for a long while.  As you know I am a massive fan of the Indian curry Keema Masala, you’ll probably remember my review of Asda’s Keema Masala in a tin from July 2015.  It’s one of my favourite meals I’ve reviewed, alas Asda in their wisdom don’t make it anymore but I’ve decided to give it a go.

Ingredients for my Quorn Keema Masala

Ingredients for my Quorn Keema Masala

You’ll notice from the snazzy picture above that Quorn is the main feature of this recipe, that’s because I was cooking it for the lovely Gemma, while she’s not a vegetarian she prefers it to mince.  I was thinking that as I have two vegetarian friends it was a good opportunity to try using it.  Keema is, as far as I can tell traditional done with Lamb and comes from the Hyderabad area of Indian and is usually made with Lamb Mince.  I’ve based this recipe on a recipe I saw on Titli’s Busy Kitchen, Titli’s website is amazing and a hughe source of inspiration for me, make sure you check her out.   I’ve made this twice now and I think the best result is when you use, as she suggests Garlic and Ginger paste, not lazy Garlic and Ginger like I did here.

The Ingredients:

  • Salt and Pepper
  • Oil for frying
  • 500ml beef stock
  • 2 Onions
  • 2 Carrots
  • 3 Potatoes
  • ½tsp of Chilli flakes
  • 1tsp of Turmeric
  • 2tsp Ground Corriander
  • 1tsp Lazy Ginger
  • 1tsp of Lazy Garlic
  • 2 x Tins of chopped Tomatoes
  • 1 x 450g pack of Quorn Mince
  • ½ Cup of frozen peas and a bunch of fresh Coriander (not pictured)

As with all the spices, you can add as much or as little as you want, when I made the recipe for the second time I didn’t use fresh coriander, but I did the first time, if I’m honest I’m not a fresh coriander fan but I think it added to the dish.

Preparing the ingredients for my Quorn Keema Masala

Preparing the ingredients for my Quorn Keema Masala

Now comes the fun part, peel and quarter the two onions, set aside, then peel the three potatoes… I like this recipe so much I even peeled all the vegetables on my own lol.  Cut the potatoes into cubes and place in water for later on, then peel the two carrots.

Preparing the carrots and onions for my Quorn Keema Masala

Preparing the carrots and onions for my Quorn Keema Masala

Place the quarters of onions in a food processor and blitz, you don’t want a pulp but you do want them to be finely chopped.  Then add the  grater attachment if you’ve got one and grate the two carrots, if you haven’t you can grate them by hand or finely chop them but try and keep them the same size as the onion.  If you do have a grater attachment press down on the carrots for a finer grate.

Quorn Keema Masala Spice Mix

Quorn Keema Masala Spice Mix

Once you’ve done that you can leave them in the food processor bowl for now, then place the spice mix on the plate – apologies for the photograph it’s shocking, I wasn’t drunk your honour!  The spice mix is:

  • ½ teaspoon of Chilli flakes,
  • 1 teaspoon of Turmeric
  • 2 teaspoons of Ground Coriander (you can grind your own if you have a spice grinder or a pestle and mortar)
  • 1 teaspoon of salt

Again as I said earlier, you can add to this or take away, some recipes use Garam Masala, I think I may try that next time as it adds a depth that you only get from a blend of spices.

The Quorn before anything is added to make my Quorn Keema Masala

The Quorn before anything is added to make my Quorn Keema Masala

Place the mince in a bowl, this is where the flavour begins

Adding the spice mix and the garlic and ginger to the Quorn for my Quorn Keema Masala

Adding the spice mix and the garlic and ginger to the Quorn for my Quorn Keema Masala

To the mince add all the spices and a teaspoon of lazy garlic and ginger.  If you’re using a garlic and ginger paste add two teaspoons of it.  Mix thoroughly, my one regret now is not cutting the ginger smaller, you can see it looks like bits of wood in the rubble that is the Quorn Mince.

Frying my carrots and onions for my Quorn Keema Masala

Frying my carrots and onions for my Quorn Keema Masala

Heat a pan, once it’s come to temperature place the onion and carrot in and stir for a few minutes.

Adding the Quron mix to the pan for my Quorn Keema Masala

Adding the Quron mix to the pan for my Quorn Keema Masala

Add the Quorn mince and stir thoroughly cook for two minutes on a high heat.

Adding the peas to the Quorn Keema Masala

Adding the peas to the Quorn Keema Masala

Next add the frozen peas and stir thoroughly to combine, cook for a fture two minutes on a high heat.

Adding the potatoes to the Quorn Keema Masala

Adding the potatoes to the Quorn Keema Masala

Next add the potatoes and stir them through thoroughly to combine, I microwaved the potatoes for about ten minutes in boiling water so that they were slightly softer as they were hard the first time I cooked this recipe, and let’s be fair no one likes a hard spud.

Adding the tomatoes and stock to the Quorn Keema Masala

Adding the tomatoes and stock to the Quorn Keema Masala

To the potatoes add two tins of tomatoes and stir thoroughly, then pour some boiling water in one of the tins, break up a stock cube and stir so it starts to dissolve.  Pour the stock into the other tin of tomatoes picking up all the tomatoey goodness.

The Quorn Keema Masala ready to thicken

The Quorn Keema Masala ready to thicken

When you’ve added all the ingredients, give it a stir to allow all the ingredients to come together.  Then place the lid on it and cook for 20-25 minutes on a low heat.

Cooking the Quorn Keema Masala on a low heat

Cooking the Quorn Keema Masala on a low heat

Check on a regular basis, stirring occasionally keeping an eye to make sure that everything is not sticking and also that the potatoes are cooked.

Quorn Keema Masala after it had thickened

Quorn Keema Masala after it had thickened

The aim is for it to thicken, this is how it was the first time I made it, it’s thicker and not so saucy.  I personally like a saucier curry so the second time I didn’t let it thicken so much.

An option to add Coriander to the Quorn Keema Masala

An option to add Coriander to the Quorn Keema Masala

I’m not a big lover of coriander but when I made it the first time Take the ramekins off the baking tray and place on a plate; this recipe is ideal to be served as a quick and easy, yet luxury breakfast over the bank holiday, or as a simple supper.

Quorn Keema Masala is an ideal recipe to cook for work

Quorn Keema Masala is an ideal recipe to cook for work

I’ve cooked this twice, both times I took it to work the next day, the other pot in the first photograph is my Spiced Butternut Squash Soup, which I also took in to work.  I think it’s fair to say that Gemma enjoyed the curry, I was really chuffed her daughter tried it and liked it too… winner winner!

Quorn Keema Masala, boiled rice and poppadoms

Quorn Keema Masala, boiled rice and poppadoms

We served it with packet boiled rice and some poppadoms, I can honestly say it was really enjoyable.  It could have used some more heat maybe, but I’m not a fan of stupidly hot food as you know.  This is a dish I order a lot from my local Indian takeaway, only theirs is made with lamb and it’s much hotter than mine was.

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney for Gemma and I

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney for Gemma and I

Gemma picked up some Pakoras and some Mango Chutney from our local supermarket and they were a great accompaniment to this dish.

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

Quorn Keema Masala, boiled rice, poppadoms, pakoras and mango chutney

I thoroughly enjoyed this, I’d make it with lamb next time, or would I, to be honest it was great made from Quorn.  It was easy to make and didn’t involve much fuss, especially if you use the good old food processor.  I’ve used Quorn once or twice but wasn’t completely convinced but it works here and I’d definitely use it again.  I’m a big fan of Titli, check her website out, her recipes are great and her videos, well they’re amazing!  Thanks to Kirsty for her help cooking it, and to Gemma for her taste testing… thanks to both for their photography skills,

Remember to get in touch, I’d love to hear from you, don’t forget to come back on Wednesday for a great Waste Not Want Not recipe and then we’ll have a restaurant review on the weekend.

See you Wednesday

Theo Randall’s Tomato Risotto

Ok, here’s my first recipe for a long time – so I enlisted the help of fellow Wheelie Good Mealer Alice to help me make this recipe.  I know I say about speaking to people on twitter and people often think I’m exaggerating or “the boy who cries wolf”.  I have some good cyber friends who I speak to regularly and have met through facebook and twitter – some of which I’ve met in real life.  Theo Randall and I started speaking in 2012 after an episode of Saturday Kitchen, we’ve tweeted a few times afterwards but then we started tweeting regularly when I first set up Wheelie Good Meals in 2014.  Theo is a chef I admire and enjoy watching on television (even if he is a Liverpool fan) 🙂

Ingredients for Theo Randall's Tomato Risotto

Ingredients for Theo Randall’s Tomato Risotto

The ingredients are fairly simple, I’ve obviously altered them to suit what I had in the house so they are:

For the Tomato Sauce:

1 tin of tomatoes

Good glug of Rapeseed Oil

2 heaped teaspoons of Lazy Garlic

10 Basil Leaves

For the Risotto

Rapeseed Oil

1 finely chopped stick of celery

2 finely chopped red onions

200g Carnaroli Rice

1 glass of white wine

1 litre of hot chicken stock

2 or 3 Basil leaves

100g grated Parmesan Cheese

Butter

The recipe calls for extra virgin olive oil, fresh garlic and fresh tomatoes…. but I was making do with what I had lol.

Theo Randall's Tomato Risotto - Chopping the onion and celery

Theo Randall’s Tomato Risotto – Chopping the onion and celery

Firstly, as always prep all your ingredients, as I always say it works for me to set them aside in small containers ready for putting in the pan… I’m not organised often but I try to be in the kitchen.

Theo Randall's Tomato Risotto - Heating the oil to make the tomato sauce

Theo Randall’s Tomato Risotto – Heating the oil to make the tomato sauce

We’re going to make the tomato sauce first, put a large glug of oil in a pan and heat – you don’t need to use as much as I did above either Alice or I were heavy handed.

Theo Randall's Tomato Risotto - Frying the garlic for the tomato sauce

Theo Randall’s Tomato Risotto – Frying the garlic for the tomato sauce

Cook the garlic on a medium heat, stirring occasionally.

Theo Randall's Tomato Risotto - Adding the tinned tomatoes to make the tomato sauce

Theo Randall’s Tomato Risotto – Adding the tinned tomatoes to make the tomato sauce

After a couple of minutes add the tomatoes and stir thoroughly, cook them for a couple of minutes.

Theo Randall's Tomato Risotto - Finishing off the tomato sauce by tearing up some basil leaves

Theo Randall’s Tomato Risotto – Finishing off the tomato sauce by tearing up some basil leaves

Add the chopped basil and stir thoroughly, cook for ten minutes or until the sauce has thickened.  Once that happened we took it off the heat.

Theo Randall's Tomato Risotto - Adding the onion and celery to the Pan

Theo Randall’s Tomato Risotto – Adding the onion and celery to the Pan

Heat the olive oil in a large heavy based saucepan,  Alice and I only had my wok at hand but it worked fine.  Once the oil in the pan is heated add the onion and celery and cook on a low heat.

Theo Randall's Tomato Risotto - Add the rice to the vegetables

Theo Randall’s Tomato Risotto – Add the rice to the vegetables

Add the rice and stir to combine, making sure the rice is covered in the stock and all the ingredients have got to know each other.

Theo Randall's Tomato Risotto - Add the wine and cook through

Theo Randall’s Tomato Risotto – Add the wine and cook through

At this point increase the heat and then add the wine, stir thoroughly until the wine has almost evaporated.  They say you shouldn’t cook with a wine you wouldn’t drink, I can see the logic but does it really matter, in this recipe Alice and I used a glass of Casillero Del Diablo Chardonnay.  This is one of my favourite white wines, it translates to Devil’s Locker/Cellar.  I thought this was appropriate beings how I’m a Man United fan… and then they went and sponsored Manchester United… win win!

Theo Randall's Tomato Risotto - Add the stock ladle by ladle

Theo Randall’s Tomato Risotto – Add the stock ladle by ladle

Now comes the slow relaxing bit, we are adding the stock, some people get put off by this stage but it’s really not as bad as it sounds.  Add the stock ladle by ladle, when the stock has been absorbed, add the next ladle of stock and stir.  Stir continuously until each ladle full have been evaporated, when cooked the rice should have a bite but not have a crunch.

Theo Randall's Tomato Risotto - Stir in the butter to thicken and enrichen the sauce

Theo Randall’s Tomato Risotto – Stir in the butter to thicken and enrichen the sauce

When the risotto is almost ready add the tomato sauce and butter and stir.

Theo Randall's Tomato Risotto - Stir in the butter to thicken and enrichen the sauce - Finish off with grated parmesan and finely chopped basil

Theo Randall’s Tomato Risotto – Stir in the butter to thicken and enrichen the sauce – Finish off with grated parmesan and finely chopped basil

Last step of the process, add the grated parmesan and finely chopped basil and stir thoroughly.

Theo Randall's Tomato Risotto

Theo Randall’s Tomato Risotto

The risotto was fantastic, deep and rich with flavours of tomato, parmesan with a slight bite of celery.  Alice and I thoroughly enjoyed it and would most certainly cook it again.

Theo Randall's Tomato Risotto with Theo's recipe book "My Simple Italian"

Theo Randall’s Tomato Risotto with Theo’s recipe book “My Simple Italian”

The book is fantastic, there’s lots of insights into each recipe, the book explains Theo’s relationship to the recipes and what they mean to him.  You all know I love a good recipe book and have read this one cover to cover.  The other impressive thing about this book is that you don’t feel you need a catering degree to achieve the recipes, they’re explained clearly and laid out in a way that makes you a) want to follow them ad b) have confidence that you can achieve the end result.  You can rest assured that more recipes will be coming in the near future.

Theo Randall's Tomato Risotto - all gone!

Theo Randall’s Tomato Risotto – all gone!

The risotto didn’t touch the side as you can see, you’ll notice that the obligatory basil leaf is included, my mother would have been proud of us for including it lol.  I know I normally eat that… I love basil leaves but the risotto was too good.

Theo Randall's Tomato Risotto

Theo Randall’s Tomato Risotto

Well I’ve been away for a while but I’m back with a stunning recipe, thanks to Theo for his online friendship and support.  Alice has done a brilliant job taking the photos, and if I’m honest cooking the majority of this… but ssshhh don’t tell her I said that lol.

Cooking has taken a back seat over the last couple of months because of work but we’re back to normal again.  Don’t get me wrong business and life is manic, I’m running for council and working on lots of community projects but I’m cooking a lot more again.

My main course and dessert from my Come Dine With Me night

My main course and dessert from my Come Dine With Me night

I’ve taken part recently in a series of Come Dine With Me Nights with Rhian and her family.  We’ve had two good nights so far, my main course (Cajun Chicken and Herby Potatoes) and dessert (Lemon Posset) are pictured above, we’ve got one more night to go.  As soon as the scores are in I’ll let you know who the winner is.  I’ve got to mention Rhian, we’ve been friends for 14 years and she’s worked with volunteered with me for ten years.  I’m very lucky to have a fantastic group of friends, Greg, Gemma, Hayleigh and Rhian is no different she’s backed every event, campaign and cause I’ve been involved in.  Rhian is now going to work in the big wide world and has moved on to pastures new, I’d like to say she’d be missed but she knows I’d be lying lol.  Thank you Rhian for everything 😆 Wheelie Good Meals Social Networking

I’m planning a night out soon with Greg and my mother… but again ssshhh they don’t know that yet lol.  Don’t forget you can get in touch with me via Social Media, I’m back next Wednesday with a great “Waste Not Want Not Wednesday recipe, so keep your eyes peeled.  In the mean time, enjoy the Paralympics.

Take care, enjoy the weekend!

Cajun Salmon on a Mediterranean Sauce

So on my low carb diet I’ve started eating lots more fish, you know I have always eaten fish but I’m finding it easier cooking creatively with fish than I am with meat… why, who knows 😆

Cajun Salmon on a Mediterranean Sauce - Ingredients

Cajun Salmon on a Mediterranean Sauce – Ingredients

You’ll notice the ingredients are basic, I’ve got tinned tomatoes, garlic, olives, capers, ginger and tomato purée to accompany the salmon.  I also used dried oregano in this sauce which isn’t seen in the picture.  The equipment is straightforward, knife, wooden spoon, frying pan and a wok.

Cajun Salmon on a Mediterranean Sauce - Putting the oil in the wok

Cajun Salmon on a Mediterranean Sauce – Putting the oil in the wok

Firstly spray some oil in the wok and heat it, I’ve used the light spray.  I’m not overly convinced by it but I’m prepared to give it a go.

Cajun Salmon on a Mediterranean Sauce - Chopping the onions in half moons

Cajun Salmon on a Mediterranean Sauce – Chopping the onions in half moons

Chop the onion into half moon shapes, try and keep them thin so they’ll cook quicker.

Cajun Salmon on a Mediterranean Sauce - Fry the onions until they soften

Cajun Salmon on a Mediterranean Sauce – Fry the onions until they soften

Fry the onions until they start to soften, don’t stir them too much, keeping them moving will mean they’ll take longer to cook.

Cajun Salmon on a Mediterranean Sauce - Add the garlic and stir thoroughly

Cajun Salmon on a Mediterranean Sauce – Add the garlic and stir thoroughly

After a few minutes add the ginger, I’d use a small knob of ginger if you’re using fresh or a few strands of the lazy ginger.  Again stir them through and allow them flavours to get to know each other.  I’ve started chopping the strands of lazy ginger up now, but for this recipe I forgot lol.

Cajun Salmon on a Mediterranean Sauce - Add the tomato purée and stir to mix all the flavours together

Cajun Salmon on a Mediterranean Sauce – Add the tomato purée and stir to mix all the flavours together

Add the Tomato Purée and stir through, you should give this time to cook through, here’s an interesting article on cooking with Tomato Purée

Cajun Salmon on a Mediterranean Sauce - Add a tin of tomatoes and some water

Cajun Salmon on a Mediterranean Sauce – Add a tin of tomatoes and some water

Next add a tin of chopped tomatoes, and then add 200ml of water to the can of tomatoes and swish it about, picking up any tomatoes left behind, then pour that in to the pan.  Stir thoroughly so all the ingredients have combined, allow that to cook through for five minutes.

Cajun Salmon on a Mediterranean Sauce - Stir the tomatoes through so all the flavours come together

Cajun Salmon on a Mediterranean Sauce – Stir the tomatoes through so all the flavours come together

Turn the heat down and let it sit on its own, stirring occasionally to allow it to thicken.

Cajun Salmon on a Mediterranean Sauce - Take some olives and capers and wash them

Cajun Salmon on a Mediterranean Sauce – Take some olives and capers and wash them

Take out a handful of olives and a teaspoon of capers, rinse them and set them aside.

Cajun Salmon on a Mediterranean Sauce - Add the olives and capers to the sauce

Cajun Salmon on a Mediterranean Sauce – Add the olives and capers to the sauce

Add the olives, capers and a couple of teaspoons of Oregano/Basil to the sauce and stir thoroughly, you’ll notice I’ve changed pans above.  I’ve kept the olives whole, but you can chop them up if you’d prefer.

Cajun Salmon on a Mediterranean Sauce - Sprinkle the Cajun Powder over the salmon

Cajun Salmon on a Mediterranean Sauce – Sprinkle the Cajun Powder over the salmon

Sprinkle the Cajun powder on the salmon steaks.  Cajun seasoning is one of my favourite seasonings, I really like the deep spicy taste, its warming and comforting and I try and use it in many dishes.

Cajun Salmon on a Mediterranean Sauce - Season the salmon with salt and pepper and spray oil over them

Cajun Salmon on a Mediterranean Sauce – Season the salmon with salt and pepper and spray oil over them

Season the fish with salt and pepper and spray with oil, put the oil on the fish not in the pan because it smokes less.

Cajun Salmon on a Mediterranean Sauce - Place the fish in a boiling hot pan

Cajun Salmon on a Mediterranean Sauce – Place the fish in a boiling hot pan

Make sure the pan is very hot, then add the fish, don’t play with them, just leave them cook.

Cajun Salmon on a Mediterranean Sauce - Cook the fish skinned side down

Cajun Salmon on a Mediterranean Sauce – Cook the fish skinned side down

Cook the salmon for a few minutes, don’t overcook fish you can see the fish cooking as the colour changes.  Cook for the majority on the back and then turn over for the last part, you’ll know when the fish is cooked because it’ll come away the pan.

Cajun Salmon on a Mediterranean Sauce - Turn the fish over and cook further

Cajun Salmon on a Mediterranean Sauce – Turn the fish over and cook further

Turn over when you’re happy with how cooked the salmon is and cook for the last part on the other side, no more than a couple of minutes on a high heat.

Cajun Salmon on a Mediterranean Sauce - Put the sauce on the plate

Cajun Salmon on a Mediterranean Sauce – Put the sauce on the plate

Spoon the sauce on to the plate, the sauce freezes quite well and can be used to accompany rice, pasta or mashed potatoes without the salmon.

Cajun Salmon on a Mediterranean Sauce - When cooked, peel off the skin

Cajun Salmon on a Mediterranean Sauce – When cooked, peel off the skin

When the fish is cooked, peel the skin off, you can eat the skin, my mother likes it, but I’m not so keen.

Cajun Salmon on a Mediterranean Sauce - Put the salmon on the sauce

Cajun Salmon on a Mediterranean Sauce – Put the salmon on the sauce

Serve the salmon on top of the sauce, if you are eating carbs you can have something like rice with this but I had it as it was.

Cajun Salmon on a Mediterranean Sauce - The Salmon works lovely with the sauce

Cajun Salmon on a Mediterranean Sauce – The Salmon works lovely with the sauce

I really enjoyed making this and even more so eating it 😆 the sauce was deep and flavourful and the spice of the salmon was just right.  I liked the addition of the olives and the capers, they gave the sauce a different dimension.Cajun Salmon on a Mediterranean SauceAs I said earlier I really enjoyed this, it was deep and flavoursome with a mild level of spice, you can ramp up the spice if you want to, that’s totally up to you.  If you enjoy Salmon you could also try one of 2015’s Strictly Suppers recipes, it was the first in the series, Salsa Steamed Salmon.  If you’re not on a carb ban you could try my Quickstep Leftover Fishcakes or if you’re looking for something more substantial than the fishcakes you can try my Quick and easy mid week pan fried salmon with Ainsley Harriet’s Creamy, you can find the recipe here.Wheelie Good Meals Social NetworkingWell that’s three posts this week… I know I’m making up for lost time but it’s all good!  Hope you have a good weekend, Greg my mother and I are off to Caradog’s tonight, looking forward to that a lot.  As always you can get in touch on social media, I’m hopefully going to be working on my youtube channel soon and going to try and work on some videos, as soon as we have one ready you’ll be the first to know.

Take care, enjoy the weekend!

Rich

6 Nations of Food – (Italian) Mediterranean Chicken and Cauliflower

Second instalment of my Six Nations of Food, it’s my take on the fantastically talented Jason Atherton’s Mediterranean Chicken which follows on from my Toad in the Hole with Onion Gravy and Champ. I couldn’t resist posting this one, Jason’s a chef I really admire and this is a cost effective easy to cook recipe.  You can find the original here, this recipe is ideal for cooking in batches and is really inexpensive to make.

I know we’re on the last week of the six nations but I’m going to extend our 6 Nations of Food for a week or so to fit in the other three nations.  I hope Wales beat Italy today, to gain a little self respect back after last week’s shocking game against England 😆

The Recipe

6 Nations of Food – Mediterranean Chicken and Cauliflower - Ingredients

6 Nations of Food – Mediterranean Chicken and Cauliflower – Ingredients

This recipe is simple, carrots, onions, chicken breast, garlic and tinned tomato and stock.  Of course the good old salt and pepper and that’s it, I’ve served mine with some boiled cauliflower but Jason serves his in the original recipe with potatoes.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Chopping some of the ingredients

6 Nations of Food – Mediterranean Chicken and Cauliflower – Chopping some of the ingredients

Yep you’ve guessed it, chop up all the ingredients and set them aside for later lol.  Chop the onions and carrots and place them in a container for later, then chop up the chicken into bite sized pieces, when chopping up chicken remember to adhere to the guidelines.  I’m not going to lie, even though I’m a butcher’s son and nothing about meat makes me squeamish – chicken safety scares me…. don’t take risks, cook it thoroughly and follow advice.

I can’t stress how much easier cooking is when you chop everything up first, the chef’s call it mise en place which is French for “putting place”

6 Nations of Food – Mediterranean Chicken and Cauliflower - Heating the oil in a pan

6 Nations of Food – Mediterranean Chicken and Cauliflower – Heating the oil in a pan

Heat oil in a pan or a wok, I’ve used Rapeseed Oil but you can use olive oil or vegetable oil.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Browning the chicken in the pan

6 Nations of Food – Mediterranean Chicken and Cauliflower – Browning the chicken in the pan

On a medium heat, fry the chicken pieces until they’re brown all over, don’t have the heat too high because you’re going to cook them again later.  You could say you’re sealing the meat, once you’ve done that set them aside later, use a slotted spoon to scoop all the chicken out.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Frying the carrots and onions

6 Nations of Food – Mediterranean Chicken and Cauliflower – Frying the carrots and onions

Once you’ve taken the chicken out add the carrots and onions and a good grind of salt, if you’re using table salt add a teaspoon of salt and cook them for around 9 minutes.

6 Nations of Food – Mediterranean Chicken and Cauliflower - The carrots and onions as they start to soften

6 Nations of Food – Mediterranean Chicken and Cauliflower – The carrots and onions as they start to soften

Cook the carrots and onions until they have soften.  It’s going to be hard with the carrots to get them to soften but don’t worry because the process isn’t finished yet.  This stage usually takes around 7 – 9 minutes to carry out.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Adding lazy garlic to the pan

6 Nations of Food – Mediterranean Chicken and Cauliflower – Adding lazy garlic to the pan

Because I have difficulty using a garlic crusher and I don’t have James Martin’s knife skills I use lazy garlic, add a couple of teaspoons to your dish, you can add more if you want to,, I’m a garlic fan so I added three teaspoons..

6 Nations of Food – Mediterranean Chicken and Cauliflower - Stirring the garlic through

6 Nations of Food – Mediterranean Chicken and Cauliflower – Stirring the garlic through

Give the garlic a good stir and cook for a few minutes before we move on to the next stage.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Adding the chicken back to the pan

6 Nations of Food – Mediterranean Chicken and Cauliflower – Adding the chicken back to the pan

Add all the browned chicken back and stir thoroughly, make sure when you’re adding the chicken you add all the juices left on the plate back into the saucepan/wok.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Adding tinned tomatoes

6 Nations of Food – Mediterranean Chicken and Cauliflower – Adding tinned tomatoes

Add a tin of tomatoes and stir thoroughly to combine.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Adding chicken stock

6 Nations of Food – Mediterranean Chicken and Cauliflower – Adding chicken stock

Add the stock to the pan, if you’ve got home made stock use that if not, like me, use a stock cube with 250ml of water.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Adding mixed herbs

6 Nations of Food – Mediterranean Chicken and Cauliflower – Adding mixed herbs

From the carosel I’ve used in previous recipes I added a good shake of mixed herbs, you could add fresh Basil, Parsley or Oregano to this recipe – as it’s Italian.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Seasoning with salt and pepper

6 Nations of Food – Mediterranean Chicken and Cauliflower – Seasoning with salt and pepper

As you can see from the inset photo I’ve whapped a load of salt and pepper in this dish because I like it, most people could probably do with less salt but it was enough for us, and I love pepper.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Putting the lid on for it to simmer

6 Nations of Food – Mediterranean Chicken and Cauliflower – Putting the lid on for it to simmer

Cook it until you’re sure the chicken is cooked and the sauce is to the consistency you want it.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Ready to eat, served with boiled cauliflower

6 Nations of Food – Mediterranean Chicken and Cauliflower – Ready to eat, served with boiled cauliflower

Jason served his with potatoes, I’ve served mine with Cauliflower, why I hear you ask… wait and see!

Low Carb Diet

I’m on this Low Carb diet for a fortnight, to try and lose weight, I’m not going to eat pasta, rice, bread or potatoes for a fortnight.  Now you know me not eating potatoes is going to kill me….  but onwards and upwards.

I don’t know if it’s going to make a difference but we’re going to give it a go, that’s why I’ve moved to the ole’ Cauliflower instead of Jason’s spuds.  Anyone got any help????

6 Nations of Food – Mediterranean Chicken and Cauliflower

6 Nations of Food – Mediterranean Chicken and Cauliflower

Coming up we’ve got Eggs in pots (oeufs en cocotte) from Rachel Khoo, they’re French don’t you know lol.  Hopefully soon we’ll have some free range eggs from Gemma’s eggs, they taste fab!

6 Nations of Food – Eggs from Gemma's Chickens

6 Nations of Food – Eggs from Gemma’s Chickens

Give this recipe a go, it’s really flavoursome, the herby garlicy sauce is excellent, I’m suddenly loving chicken again and I genuinely love cauliflower, it’s one of my finds from the decade of 2010’s but it doesn’t replace potatoes sadly – do you feel my pain?

I’ll be back on Tuesday with my Time-Saving Tuesdays review of Weight Watchers Hunters Chicken.

Remember to get in touch, you can visit our social media pages below, or subscribe to the blog for regular updates.Wheelie Good Meals Social NetworkingEnjoy the rugby today, see you Tuesday